Chef Paul Luna will serve up a three-course, Mediterranean-influenced menu for $35 from noon to 8 p.m. Choose from grilled quail with lentil-black olive vinaigrette, pan-seared scallop with endive in saffron vanilla oil, seven-hour roasted turkey, pork medallion with pepper escalivada in 15-year balsamic vinegar or sweet potato ravioli with sage butter.
800 Connecticut Ave. N.W.
Patrick G. Ryan
|Chef Paul Luna from Oval Room.|
Charlie Palmer Steak
Chef Bryan Voltaggio will prepare a Thanksgiving menu that hearkens back to early American feasts. The three-course menu, priced at $65 per person, “features ingredients and dishes that were available during the days of the first settlers,” he said. First courses include curried sweet pumpkin soup with Maine lobster dumplings, grilled Vermont quail, Raspberry Point Oysters and a salt cod cake. Second courses include roasted red bourbon turkey, spiced venison loin, Vermont pheasant and roasted Kansas City rib-eye. A selection of desserts will also be served. Seatings are from 2 to 7:30 p.m.
101 Constitution Ave. N.W.
Chef Vikram Garg will be serving a six-course menu for $75 that incorporates his Indian ingredients and French techniques to the traditional American meal. You’ll find corn soup, napoleon of tuna, scallop carpaccio and shaved Virginia ham and asparagus among the appetizers. The main course is a choice of tandoori turducken, pumpkinseed-crusted venison, tamarind-glazed skate wing or oven-roasted chicken breast. The restaurant will be serving from 4 to 9 p.m.
707 G St. N.W.
The Willard InterContinental
The old-world style Willard Room offers two Thanksgiving options: a three-course lunch from 11:30 a.m. to 2:30 p.m. for $55, or a five-course dinner from 5 to 9 p.m. for $89. The dinner menu includes roasted butternut squash and hazelnut soup, venison loin, roasted turkey breast and traditional pumpkin pie. A Thanksgiving brunch is also offered in the Willard’s Grand Ballroom from 10:30 a.m. to 4 p.m. for $68.
1401 Pennsylvania Ave. N.W.
Between noon and 9 p.m., Chef Ris Lacoste plans to serve about 800 pounds of turkey to about 600 guests. She says she usually makes 30 gallons of soup and 20 gallons of gravy as well. Her $45 fixed-price, three-course menu includes choice of soup or salad, turkey with all the trimmings, and a pie sampler. An