Café Du Parc Unveils New Fall Dishes
Café du Parc at Willard InterContinental Washington, D.C. is pleased to unveil a selection of new fall dishes to celebrate the season.
Guests are welcome to enjoy fall- and harvest-inspired creations by chef de cuisine Gyo Santa and pastry chef Sabri Uzun.
Newcomers to the menu include starters such as Roasted Beet Salad, with Vermont goat cheese crumbles, orange segments, and candied pecans; Spanish Octopus, featuring the Galician preparation of pan-fried octopus and fingerling potatoes, broccolini, and saffron aioli; Duck Pâté, made of foie gras and mallard duck from Hudson Valley, NY, with crisp apples and apple compote, brandied cherry coulis, and crusty country bread. All are a perfect reflection of the bountiful fall season.
The new entrées include French-style Braised Chesapeake Flounder with creamed Holland leek, wild rice, and chive oil; Wild Boar with butternut squash purée, broccolini, house-made gnocchi, and pomegranate reduction.
The dessert menu paints a picture of a perfect fall day, filled with crisp air, rich colors, and last moments of warm sunshine. The fall additions to the menu include Chocolate Hazelnut Pyramid: a decadent creation of velvety hazelnut crunch chocolate mousse, citrus Anglaise, scrumptious yuzu sorbet, and pumpkin seed tuile; Caramel Vanilla Tart: smooth and delicate caramel chocolate crémeux and vanilla mousse, with crisp poached pear and caramel sauce, served with spiced ice cream highlighting warm fall spices; Piña Colada Parfait with poached pineapple, coconut mousse, and rum sponge cake give the final act to the warm summer sun.
Please find the full menu at cafeduparc.com and follow @cafeduparcdc on Instagram to see more. We are looking forward to your visit to explore the fall flavors.