This Easter be sure to hop on over to the many Washington area restaurants offering fabulous holiday brunches on Sunday, April 21. From family-friendly menus, to intimate and sophisticated dining experiences, guests have a bounty of options for creating a memorable Easter experience.
Blue Duck Tavern, 24 and M Streets, 202-419-6755
Executive Chef Adam Howard at the Michelin-starred restaurantis introducing new seasonal, American classics to the restaurant’s Easter menu. Brunch will be offered from 11:30 a.m. to 3:30 p.m. on Sunday, April 21 and the menu will be priced at $135 per person for adults, and $55 for children between 6 and 12 years of age. The three-course, prix fixe menu begins with a choice of starters. Entrées from the holiday menu includeJumbo Lump Crab Cakeswith celery, peppers and Old Bay aioli;Vegetable Pot Piewith seasonal vegetables, served with an herb salad; Farm House Baked Eggswith tomato, harvest vegetables and chilies, served with country toast;Short Rib Hashwith an olive oil-poached sunny egg and horseradish sauce, served with a biscuit; Country Fried Organic Chicken Thigh with a buttermilk biscuit, pimento cheese and a sunny side egg, as well as Dry Aged Lamb with sea salt roasted new potatoes, spring radish salad and radish top zhug. Brunch concludes with seasonal desserts courtesy of Pastry Chef Colleen Murphy, which are on display in the pastry pantry.
Dyllan’s Raw Bar Grill, 1054 31 Street, 202- 470-6606
Located along the historic C&O Canal in Georgetown, Dyllan’s will be offering festive specials prepared by Chef de Cuisine Darren Hendry such as Marinated Grilled Lamb Lollipops; House Cured Virginia Baked Ham; Garlic & Rosemary Roast Leg of Lamb, as well as Milk Chocolate Easter Egg Crème Brûlée. These tempting dishes will be offered in addition to the restaurant’s traditional brunch favorites such as Shellfish Omelette with lobster, shrimp and blue crab; Smoked Salmon Plate with cream cheese, tomato, red onion, capers, served with a choice of bagel, as well as Eggs Benedict with hollandaise, Nueske’s bacon, served on an English muffin.
The Hay Adams, Lafayette Square, 800 16th Street, NW, 202-638-6600
With views overlooking the White House, Lafayette Square and St. John’s Church, the “Church of the Presidents,” the Hay Adams will offer a classic Easter buffet curated by Executive Chef Nicholas Legret. Starters and salads include local specials such as Rock Creek Beef Tenderloinwith truffle red wine sauce, truffle popover, roasted pee wee potatoes and assorted Earth & Eats Farm spring vegetables;Wild Mushroom Stuffed PorkLoinwith roasted spring vegetables, herbs and natural jus; Maryland Jumbo Lump Crab Cakeswith cucumber and radish slaw;Shenandoah Lamb Loin Medallionswith vegetable mint couscous and rosemary sauce;Roasted Japanese Eggplant Saladwith yuzu and lemon vinaigrette;Romanesco & Chickpea Salad with dry cranberry, granny apple and fresh mint, as well as Marinated Seared Strip Bass with confit cherry tomato. For a sweet finish, guests can enjoy a dessert buffet with confections prepared by Pastry Chef Elenor Apolonio-Frantz. Tom Vogt, who the great Lena Horne called her “favorite pianist in Washington,” will enrich the afternoon with a variety of music, while taking requests as well.
Rasika West End, 1190 New Hampshire Avenue, NW, 202-466-2500
At Rasika West End, guests can select dishes showcasing modern and authentic Indian fare prepared by Group Executive Chef Vikram Sunderam. Standout dishes include Chole Batura with cumin, red chili powder, tamarind and date chutney; Cauliflower Bezulewith mustard seed, curry leaves and green chilies; Tikka French Toast with tandoori chicken and curry slaw; Spinach Egg Masalawith onion, tomato and baby spinach;Coconut Jaggery Pancakeswith fresh coconut, cardamom and caramel; Lobster Malai with bay leaf, coconut milk and red chili, and Lamb Burhaniwith tomatoes, garlic and chef’s spice blend. Dishes range in price from $5 to $28. Diners can choose from dessert selections including Date Toffee Puddingwith mixed berry coulis; Fig Walnut Cheesecakefig compote and toffee walnut;Chocolate Samosa with chocolate mint ice cream; Gulab Jamunwith cardamom ice cream; Rice Pudding with cashew nuts and saffron, as well asMango Rasmalai.
Slate Wine Bar + Bistro, 2404 Wisconsin Ave, NW, 202-333-4304
At Slate Wine Bar + Bistro, guests can celebrate with a two-course, prix fixe menu featuring straightforward dishes prepared by Chef/Owner Danny Lledó. Starters include Portuguese Sweet Bread, served with whipped butter followed by a choice Shredded Brussels Sprouts Salad with julienne carrots and Meyer lemon vinaigrette; Duo of Croquette: Chicken and Ham & Cod, and Port Cured Foie Gras Terrinewith brioche crostini. Entrées include the Veggie Quiche of the Daywith a choice of arugula or fries; Fried Chicken & Vanilla Bean French Toast; Grilled Ahi Tuna Arugula Saladwith gala apples, fried goat cheese and balsamic;Roasted Herb Crusted Leg of Lambwith rosemary red wine sauce and roasted marble potatoes; Pulled Pork Chilaquileswith tortilla chips, tomatillo sauce, poached eggs, onions and red peppers, as well asLledó’s award-winning Valencian Paella with chicken, rabbit, lima beans, runner beans and bomba rice.
The Bombay Club, 815 Connecticut Ave, NW, 202-659-3727
While enjoying the popular Champagne buffet brunch at The Bombay Club, guests can enjoy live piano music and a buffet of traditional Indian brunch fare prepared by Executive Chef Nilesh Singhvi. Highlights to include Murg Zafrani with chicken, onion, yogurt and cashew; Methi Gosht with lamb, fresh fenugreek and garam masala; Shrimp Pepper Masalawith black pepper, tomato and tamarind; Aloo Pudinawith potato, fresh mint and ginger; Baingan Mirch Ka Salanwith eggplant, jalapeño, onion, tamarind, sesame and peanut; Rajma Masalawith red kidney beans, green chillies and onion, and Peas Pulaowith basmati rice and peas. For the perfect ending, diners can choose from desserts such as Gulab Jamun; Saffron Phirni; Spiced Chocolate Mousse, andMango Shrikhand.
Olivia, 800 F Street, NW, 202-347-4667
Olivia, the newly opened rustic Mediterranean concept will be offering its seasonal a la carte brunch menu along with festive specials this Easter. The menu offers a selection of appetizing dishes, which are inspired by the flavors of Portugal, Spain, Morocco, Tunisia, Italy, Greece and beyond. Prepared by Executive Chef Matt Kuhn, menu highlights include the Tagine of Spring Lamb, braised shoulder, farro couscous, green chickpea hummus, wilted pea greens and spiced jus; English Pea & Lamb Bastilla with green harissa, pistachio, phyllo and a sunny side up egg, as well as the Whole Roasted Mediterranean Dorade with pea shoot salad, chorizo-clam escabeche, orzo and tzatziki.
The Oval Room, l800 Connecticut Ave, NW, 202-463-8700
The prix fixe Easter menu, crafted by Executive Chef Bryan Moscatello, features three-courses, including House Smoked Sturgeonwith caviar, gribiche, spring onion and potato;Porcini Mushroom Tortelloniwith velvet pioppini, hazelnut, sherry vinegar and sorrel; “AAA” White Asparaguswith beet root cured egg yolk, pollen, mustard and cress;Spring Lambwith anise hyssop, English peas, cipollini onion and potatoes; Roast Poussin Rouladewith asparagus, marigold aioli and leek ash; Blood Orange Glazed Pork Bellywith smoked pommes anna, anise and ramps, and Steelheadwith kohlrabi, green garlic, grilled oyster vinaigrette and red cabbage jus. For dessert, guests can indulge inBerry Shortcake Parfait with caramelized phyllo, angel food, meringue and hyssop;Ricotta Cheesecakewith fig, black walnut and honey, and Chocolate Tartwith hazelnut, coconut ice cream and mango.
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