The Humble Gourmand

From Kimpton:

Guests can enjoy limited edition Red Ribbon cocktails created by mixologist Jacques Bezuidenhout. Available at restaurants and lounges throughout November, each cocktail costs $9 with proceeds benefiting a local HIV charity. Fundraising in the Washington, DC region will benefit the Whitman Walker Clinic. Cocktails include the Grapefruit Spritz (Ketel One Citroen Vodka, Campari, Fresh grapefruit juice, simple syrup and soda), Bad Apple (Don Julio Silver Tequila, Lillet, Apple juice, fresh lemon juice, Angostura bitters and ginger beer), Orange Blossom Fizz (Belvedere Orange Vodka, St Germain Elderflower liqueur, pineapple juice, lime juice and sparkling wine) and the Morning Daiquiri (Ten Cane Rum, fresh lime juice, simple syrup, Grand Marnier and orange marmalade).

Then, feast your eyes on these:

FALL MENU OVERVIEW

Firefly

Comfort food abounds on Chef Danny Bortnick’s latest fall menu. The small plates section shines with newcomers like salt-roasted baby beets with Pennsylvania goat cheese, Sicilian pistachios, micro arugula and fig vinegar; and grilled red wine-poached octopus with smoked avocado, olive aioli and roasted olive gremolata. A popular menu section, the “urban picnic” (fun to share, or not) features a crawfish and sunchoke dip and “tuna and Crackers” — ahi tuna tartare, tonnato sauce, white anchovy and house-made sesame crackers. The menu, 65% of which uses ingredients directly sourced from local farms embraces simple and comforting entrées like pan-seared sea scallops with black-eyed peas, Felts smoked ham, and celery root mashed potatoes, “corned” pork tenderloin with squash dumplings, caramelized Brussels sprouts and rutabaga puree, and the popular roasted organic chicken, updated with hints of fall like house Italian sausage, scarlet runner beans and collard greens. In honor of king crab season, Bortnick has added an Alaskan king crab carbonara with saffron tagliarini, lardons, chanterelles and Parmesan egg sauce.

Poste Moderne Brasserie

It may be too chilly for a Poste Roast in Chef Robert Weland’s garden, but his new fall menu brings back warm favorites like beef bourguignon ribs and cheeks with roasted fingerlings and organic market vegetables and spit-roasted Griggstown Farm poussin which transitions to fall with wood-grilled figs, black garlic and Yukon gold potato purée. Appetizers from the ocean, pasture and garden include tortellini of rabbit confit with burgundy snails, Noilly Prat and manouri cheese, tête de veau terrine of veal cheeks, sunny-side up quail egg, frisee and fresh black truffles appetizer, and smoked mackerel salad caviar with beets and horseradish. Vegetarians will enjoy the autumn vegetable crêpes of wood-grilled figs, turnips, dill, kale, rutabaga, local goat cheese, hen of the woods mushrooms and fennel. New entrée additions are equally daring and feature sea scallops rutabaga with smoked cremini, cipollini onions, sage and crispy pig’s tail, butter-poached Maine lobster parsnip ravioli, black trumpets, chamomile and seared foie gras, and crispy envelope of pig’s trotter hen egg, frisée and whole grain mustard sauce.

Urbana Restaurant and Wine Bar

Chef Alex Bollinger at Urbana has added some playful dishes to his menu including seared Hudson Valley foie gras with peanut butter French toast and concord grape coulis. Other new appetizers include cassoulet with crispy duck confit butternut squash, cannellini beans, garlic sausage and applewood-smoked bacon, crispy sweetbreads with arugula and caper risotto, oregano and Meyer lemon jam, and ahi tuna tartare: 61-degree egg, warm applewood-smoked bacon and Banyuls sherry vinaigrette with crispy house-made fennel crackers. Entrée additions speak to the restaurant’s Western Mediterranean cuisine with beef short rib and foie gras ravioli chanterelle mushrooms and caramelized onion broth, wreckfish bouillabaisse with Alaskan king crab, mussels, clams, Georgia prawns and grilled ciabatta, and veal osso bucco with saffron risotto, roasted cipollini onions, gremolata, and veal jus.

The Grille at Morrison House

Chef Dennis Marron has created one of his most bold fall menus to date for the Grille at Morrison House, offering an affordable three-course $33 pre-theater menu, in addition to a more flexible Grille menu (piano bar area) and a formal menu for the Dining Room. Appetizer highlights from the Dining Room include the Fall Duet: a chestnut soup with duck confit, apple bisque with apple leather, honey powder and walnut oil; Tasting of Lobster: butter poached tail medallions with almond sauce, lobster-lime ceviche, and lobster bisque. Entrées include roasted duck breast with an offal rosemary skewer, foie gras infused tapioca, sauce chasseur and braised turnips; curry-dusted ‘Elysian Fields’ lamb tenderloin, served with sweet potato puree, green olive tapenade, olive oil powder, mint puree, curry oil and lamb jus and grilled bison strip steak with roasted chanterelles, faro with pine nuts, and glazed butternut squash. Indulgent desserts include pumpkin crème brûleé, apple strudel, pumpkin paper, cider froth, and maple candy, and PB&J: house-made peanut butter, grape gelée, Virginia peanut brittle, dehydrated marshmallow, and fried brioche.

The less formal Grille menu, available in the bar area features French-inspired American fare like oysters Rockefeller, onion soup, moules frites, a Virginia burger on toasted brioche with arugula, mountaineer cheese, Virginia ham, roasted shallot, confit tomato and garlic aioli. For the French fry lover, Chef Marron serves up a French-inspired offering with Bordelaise pommes frites.

Jackson 20

Overseeing another Old Town kitchen, Dennis Marron features warm and comforting fall dishes at the Southern-inspired Jackson 20. Barbequed Pork Ribs and Apple Cider Coleslaw come in half and full racks and the Bucket of Fried Chicken is a comfort food staple on the menu. Southern traditions spice up the restaurant’s duck offering, a Roasted Duck Breast served with duck confit, grilled duck Hearts and dirty rice. Fish entrée items include a Grilled Atlantic Tuna with fall succotash and pumpkin froth, and Pan-roasted Rockfish is served with mushroom ragu, zucchini, hominy, pickled carrots and spicy sour cream. With a nod to the restaurant’s namesake bronze pig (at the entrance) Virginia Cheddar Macaroni and cheese casserole is prepared with bacon and ham hock, and the apple-stuffed pork chop is served with a roasted sweet potato smothered in molasses, brown sugar and bacon. Loved for its traditional bread pudding, Jackson 20 offers a fall-inspired version with butternut squash and praline ice cream. A chocolate pecan pie topped with chocolate sauce and Chantilly cream, along with a sweet potato crème brûlèe round out the newest fall dessert offerings.

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