Ristorante
Tosca(Cesare Lanfranconi) Roasted
Scallops Round Ravioli with Leeks and pureed Tomato Sauce, Roasted Venison
Medallion with Winter Black Truffle Sauce, Strudel of Quince and Butternut
Squash with Pine Nuts
Jaleo(Jose
Andres) Paella de Bogavante, Spanish Gazpacho
Euro
Bistro(Raimund Steiger)
Red Cabbage, Spatzle, Jaegerschnitzel
1789
Restaurant(Ris Lacoste)
Asparagus and Gingered Grapefruit Salad, Beef Carpaccio with Arugula
Restaurant
7(Mina Newman) Gezpacho
Soup with Avacado and Crab, Tuna Sandwich Club
Mon
Ami Gabi(Gabino Sotelino) Seafood
Crepe, Banana Foster Crepe
The
Caucus Room(Martin Lackovic) Wilted
Spinach Salad with Roasted Beets...Smoked Bacon...Goat Cheese Curd and
Crispy Red Onion Rings, Pan Seared Skate Wing on a Chive Cream served with
Potato Gnocchi tossed with Clams and Spring Vegetables, Fresh Berries with
a Marsala Zabaglione
Lebanese
Taverna(Abdoul-Razzaq Hashoush) Kibbeh,
Baba Ghannouge, Baklava the Easy Way
da
Vinci(Walter Robinson)
Penne with Sausage...Rapini...and Roasted Red Pepper, Pan Roasted
Rockfish with sauteed Vegetables, Fresh Berries and Amaretto Creme
The
Jefferson Loews Hotel(Thomas Russell)
Jefferson Crab Cake with a Buckwheat Blini and Creme Fraiche plus Avocado
Puree and Chive Oil, Pepper Cured Salmon Salad with Baby Gold Beets plus
Frisee and Watercress and Tarragon-Shallot Vinaigrette, Seared Red Snapper
with Sauteed Baby Spinach and Braised Saffron Potatoes plus Tomato Fondue Alchemy
Caterers(Carla Hall) Pumpkin Pastry,
Dijon and Rosemary Scented Lamb Chops with a Grape Tomato Sauce RSVP
Catering(Maria O'Rourke) Tomato
Basil Soup "Shooters", Bayou Blue Crabcakes on Cumin Crackers, Asian Chicken
Meatballs Jaleo(Chris
Swanson) Belgian Endives, Shrimp with Garlic Maggiano's
Little Italy Restaurant(Christopher
Garilli) New York Steak Al-Forno, Nonna's
Italian Pound Cake Jordans
- "a Michael Jordan Restaurant"(James
Gottwald) Filet au Poivre, Whole Roasted
Rockfish Red
Sage(Michael Greenstein)
Elk Loin for two with Turnips...Zucchini...Chives and a Dried Fruit Mostardailet
au Poivre Hotel
Lombardy(Laurent Hollaender)
Roasted Rack of Lamb, Crisp Apple Tart, French Martini Lebanese
Taverna (Abdoul-Razzaq Hashoush) Vine
Leaves with Meat, Yogurt and Cucumber Salad, Balooza with Apricot Gail's
Vegetarian Catering(Gail Naftalin)
Turkish Grape Leaves, Black Bean Burrito Canapes, Tempero
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