1789 Restaurant | Newsroom

Dec. 13, 2001
For Immediate Release
Contact: Heather Freeman 800-987-9806
www.heatherfreeman.com

Chef Ris Lacoste of 1789 Restaurant creates an outstanding menu for New Year's Eve 2001
Washington, D.C. - Ring in the New Year with such elegant a la carte edibles as lobster bisque; oyster and Champagne stew; a salmon and caviar cocktail; and roasted rack of American lamb with creamy feta potatoes and Merlot sauce - plus mulled cider, noisemakers, a Champagne toast at midnight and a crackling fireplace at 1789 Restaurant, 1226 36th Street in Georgetown. Please call 202-965-1789 for reservations and complimentary valet parking is available. New Year's Eve dinner is served from 6 PM until 12 Midnight.

Chef Ris Lacoste's New Year's Eve Holiday Menu

First course
LOBSTER BISQUE	8.
GRILLED MACADAMIA CRUSTED SHRIMP with citrus-chile sauce and cucumber couscous	13.
SALMON AND CAVIAR COCKTAIL marinated salmon, with cucumber, American sturgeon caviar, crème fraîche potatoes and dill crackers	12.
MARYLAND STYLE CRAB CAKE with leeks vinaigrette, mustard cream and celeriac remoulade	13.
CARPACCIO OF BEEF with capers, shaved Parmesan and green peppercorn aioli	11.
OYSTER AND CHAMPAGNE STEW with celery, ham and walnuts	12.
ARTICHOKE, POTATO AND FETA TART on puff pastry with lemon butter	9.
RABBIT AND SWEETBREAD RISOTTO with wild mushrooms	11.
FOIE GRAS with walnut raisin jam, grapes and brioche	17.
Salad Course
ENDIVE AND APPLE SALAD with Maytag blue cheese, walnuts and port vinaigrette	9.
HEARTS OF ROMAINE IN A CLASSIC CAESAR DRESSING with Parmesan cheese and garlic croutons	8.
FIELD GREENS with mustard-tarragon vinaigrette and shallot crisps	8.
Main Course
NANTUCKET BAY SCALLOPS with ginger lime coconut broth, honshimeji mushrooms and curried mango rice	26.
BREAST OF MUSCOVY DUCK with foie gras, apples, parsnip and white port ginger sauce	26.
PINE NUT CRUSTED CHICKEN on mashed potatoes, with portabello mushrooms, prosciutto, roasted peppers and lemon-herb sauce	22.
ROASTED ROCKFISH on green lentils with mustard, bacon, cabbage and red wine sauce	25.
WINTER VEGETARIAN SAMPLER baked squash, lentils, braised red cabbage and spinach flan	18.
ROASTED RACK OF AMERICAN LAMB with creamy feta potatoes and Merlot sauce	36.
FILET OF BEEF smothered in onions and mushrooms	30.
All fish and meats may be simply prepared with potatoes and a vegetable medley
CHEF'S SELECTION OF CHEESES Roaring Forties Blue, Tasmania, Australia~ cow's milk blue cheese Le Chevrot, Charentes-Poitou, France~ raw goat's milk cheese L¹Etivaz, France~ cow's milk cheese	10.