A Sensationally Priced Summer Special at 1789 Restaurant and a Lighter Menu
With the arrival of warm weather, gentlemans jackets are optional this summer at 1789 so guests can stay cool and enjoy Chef Giustis new summer menu
The landmark 1789 Restaurant in Georgetown is pleased to announce their annual Summer Special, available June 21st through September 15, 2010. Priced at an affordable $35 per person (beverages, tax and gratuity not included), guests can select any combination of two dishes from the dinner menu and one from the dessert menu. The seasonal menu, created by Executive Chef Dan Giusti and Pastry Chef Travis Olson, will change frequently throughout the summer to incorporate the fresh produce and fruits provided by local farms and orchards. To partake in this special dinner option, guests can download the offer from www.1789restaurant.com and bring the offer with them, or clip it from local newspapers, presenting it to their server at dinner.
Summer also finds Chef Dan Giusti presenting an exciting new approach to organizing 1789 Restaurants menu. Dishes are lighter and simply organized for this season of bounty, focusing on ingredients and flavor combinations sectioned into specific categories. Giusti welcomes guests to come in and order a selection of his appetizers and desserts in lieu of following the traditional protocol of an appetizer, entrée and dessert course. Guests are also encouraged to keep it fresh, light, and cool while they try the new menu so jackets will be optional for the summer only.
From The Fields Virginia Asparagus Salad with Surryano Ham, Serena Cheese with Blis Sherry Vinegar for $8; Farro Salad from the Tuscarora Organic Cooperative with Balsamic dressing priced at $7; or Northern Neck Field greens with Semolina Croutons, Spring Herbs, and Sherry Vinaigrette for $7. The Flour and Water section offers up Orechiette: house-cured pancetta with English peas and Lewes Dairy Cream for $8 and Spring Lasagna of caramelized spring onion, arrow leaf spinach, asparagus and ricotta priced at $12.
Gifts of the Sea Grilled Rhode Island Squid with fregula sarda, grilled ramps, and salsa verde for $8; Chesapeake Bay She Crab Soup with crispy spring onions, Sherry wine, and parsley for $9; Crispy Fried Soft Shell Crab with Anson Mill's grits and local asparagus priced at $11; and South Carolina Red Grouper with globe artichokes, fava beans, and Easter egg radish for $21.
From the Land Bobo Farms Chicken with Crispy Thigh Confit, Arborio rice, English peas and chicken livers for $7 or Roast Breast with Arrowleaf spinach, red spring onion, and pan dripping vinaigrette for $19. Chef Giusti also offers up EcoFriendly Foods Pig from Head-to-Toe like the Pig Head Terrine with spring garlic vinaigrette and pickled vegetables for $8; Country-Style Pate with house-made mustard and baby field greens priced at $7 and the Roast Loin with Rancho Gordo's Good Mother Stallard Beans and green kale for $25. Then from Piedmont Ridge Beef comes Carpaccio with hard boiled quail eggs, pequin chili oil, fried capers and aioli for $11 and Chateau Briande (for two) with purple top turnips, chanterelle mushrooms and bordelaise priced at $26 per person.
1789s Pastry Chef Travis Olson is also creating decadent dessert options to include Honey Funnel Cake with Nectarines and Raspberry Ice Cream; Oatmeal Cookie Blueberry Crisp with Absinthe-Apricot Sherbet; Sticky Bun Ice Cream Sundae with Butterscotch Cherry Stew; Frozen Sangria Plum Pop with Cardamom Custard; Sweet Corn Grits Pudding with Whipped Bourbon Butter, Peach Sorbet and Blackberries; and Bittersweet Chocolate Blackberry Ice Cream Cake with Crystallized Mint. Dessert prices range from $7 to $8 and Chef Olsons menu will change throughout the summer to incorporate ripe local fruits as they come into season.
With complimentary valet parking, 1789 Restaurant located at 1226 36th Street, NW, is Georgetowns premier dining experience. Reservations can be made by calling (202) 965-1789 and for additional information please visit www.1789Restaurant.com