Starters
Few things command a gourmand's attention quite like crustaceans, hence the kitchen's decision to deliver a whole lobster claw for the first course. Espelette spice added piquancy to the poached lobster while edible pansies in purple, maroon and gold provided the overall dish with pomp and splendour.
Vegetarians, on the other hand, partook of a Caprese salad with a contemporary spin. Mozzarella, tomatoes and sweet basil, the holy trinity of Italian ingredients, were jazzed up with an original creation dubbed 'black olive sponge.' "We added olive purée to bread batter before popping the mixture into the microwave," explained executive chef Junious Dickerson. "The dough was then transferred to a dehydrator." The result? Delightfully airy bites that stood somewhere in between sponge cake and crunchy croutons.
Moët & Chandon Impérial flowed freely throughout the first course, as Champagne's versatility makes it perfect for pairing with just about anything.
View snapshots: Sipping On Dom Pérignon's Vintage 2008 & Rosé 2006 At DC Restaurant