"Recipes from the Chef's Kitchen"

Cafe Lombardy/Venetian Room
(Hotel Lombardy)

2019 Pennsylvania Ave. NW
Washington, D.C. 20006
202-828-2600

Executive Chef Laurent Hollaender

Originally built in 1929 as private apartments, the Hotel Lombardy
is a European-style, eleven-story hotel overlooking historic Pennsylvania
Avenue. The classical red brick and limestone building's central location
allows both business and leisure travelers convenient access to the city's
corporate center and local attractions.

The Cafe Lombardy is the hotel's 36-seat sun-splashed informal bistro
overlooking James Monroe Park.  Featuring French-inspired cuisine with
seasonal inspirations, the Cafe Lombardy is open for breakfast, lunch
and dinner. After sunset, the restaurant's candlelit atmosphere becomes
one of Washington's "most romantic restaurants'', as noted in Capital
Style Magazine.

The plush and intimate 35-seat Venetian Room is a cocoon of sumptuous
jewel-tone velvets and silks with 18th century Chinese and Middle Eastern
antiques and a gothic fireplace.  It is open for lunch and dinner.

The Main Item
Ingredients:
1)   1 rack of lamb (domestic - Colorado)
2)   1-cup lamb jus
3)   8 black olives, pitted

Preparation:
1)   Clean Rack of lamb (scratch bones with a knife).
2)   Season with black pepper and sea salt.
3)   Sear it on both sides and cook in the oven for 15 mins at 375
       degrees for medium rare.

Gratin  Dauphinois
Ingredients:
1)   2 lbs Yukon Gold Potatoes
2)   1 cup heavy cream
3)   1 bay leaf
4)   2 sprigs of fresh thyme
5)   2 garlic cloves
6)   1 pinch ground nutmeg
7)   Salt/pepper to taste

Preparation:
1)   Combine cream, bay leaf, thyme, garlic and nutmeg, salt and pepper
       in a pot and bring to a boil.
2)   Straw cream and put aside.
3)   Thinly slice potatoes in a gratin dish. Pour cream over potatoes.
4)   Bake for 1 hour at 300 degrees.

Garlic Confit in Olive Oil
Ingredients:
1)   2 bulbs of garlic
2)   1/2-cup extra virgin olive oil
3)   1 sprig rosemary
4)   1 sprig thyme
5)   1 bay leaf

Preparation:
1)   Cut tops off garlic bulbs.
2)   Lightly cover bottom of deep-dish baking pan with oil.
       Place garlic top down in pan.
3)   Add Rosemary, Thyme, Bay leaf.
4)   Cover pan with aluminum foil and bake for 20 minutes at 350 degrees.

Baby Tomatoes Topped with Garlic and Parsley
Ingredients:
1)   8 baby tomatoes
2)   1/2 bunch parsley, chopped
3)   3 oz. softened butter
4)   4 garlic cloves, chopped
5)   1 teaspoon, brandy
6)   Salt/pepper to taste
7)   1/2-cup breadcrumbs

Preparation:
1)   Cut tops off tomatoes.
2)   Mix butter parsley garlic shallot brandy, salt and pepper.
3)   Top tomatoes with mix and sprinkle with breadcrumbs.
4)   Cook 5 minutes at 375 degrees.

Final Plating!
1)   With a round cutter, portion the Gratin Dauphinois and place
       it in the center of the plate.
2)   Place 4 baby tomatoes around the gratin.
3)   Take the meat off the bones, place to bones on top of the Gratin.
4)   Slice the lamb in two and place it against the bones.
5)   Pour the sauce with Olives around.
6)   Place the garlic next to the lamb.
7)   Make a nice bouquet with Thyme and Rosemary and place it on
       the top of the lamb.

Ingredients:
1)   1 Puff pastry (cut into the shape of a circle)
2)   1 Golden Delicious Apple
3)   1 oz. Sugar
4)   1 oz. Butter
5)   1 scoop Vanilla Ice Cream

Preparation:
1)   Slice apples very thin; arrange on puff pastry.
2)   Brush apples with butter and sprinkle with sugar.
3)   Bake at 375 degrees for 8 minutes.

Ingredients:
1)   1 oz. Chamboard
2)   1 oz. Vodka (such as Grey Goose)
3)   1 oz. Pineapple Juice
4)   1 oz. Sour Mix
5)   1 oz. Grand Marnier

Preparation:
1)   In a cocktail shaker, mix all ingredients and shake.
2)   Serve strained in a chilled martini glass with a twist of lemon.
3)   Serves two.

Good Eating!!!

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