New cocktails also roll out to heat up evenings
The Imperial has started offering brunch service, rolled out new sandwiches and launched a new winter menu. For the colder months that loom ahead, the Adams Morgan restaurant has also fully-winterized the rooftop deck, which offers 180-degree city views, replete with an industrial heating system.
The Imperial brunch debut
Brunch service will debut November 29 and continue every Sunday, from 12 p.m. to 4 p.m. Tasty, spiced apple crepes and a classic Quiche Lorraine that headline the brunch menu. A spinach-topped Quiche Lorraine comes with bacon and caramelized shallot; and a brown butter bourbon-glazed Spiced Gala Apple Crepe is topped with chantilly cream.
Additional brunch specials include the stacked Sausage, Egg & Cheese, topped with housemade mortadella, a fried, farm egg, Monterey Jack and red pepper relish; and a cast iron skillet of Pork Belly Hash, featuring smashed fingerling potato, red peppers, mornay sauce and a sunny side egg, served piping hot. Most Imperial breakfast and lunch options are priced from $11 to $19.
For lunch lovers, four new sandwiches arrive. There’s the Veggie Focaccia, which is stuffed with roasted fennel, oyster mushrooms, charred onion, fresh chevre and dulce pepper rouille; and a Smoked Reuben with layered housemade pork pastrami, champagne vinaigrette slaw and thousand island. In addition, The Imperial will feature a Connecticut-Style Lobster Roll featuring North Atlantic lobster, lemon, and herb butter inside toasted brioche; plus a casual Beer Battered Rockfish topped with house tartar sauce and bibb lettuce.
Seasonal, winter menu
As part of the winter menu, Executive Chef Russell Jones and Executive Sous Chef Chris Reynolds have created a set of dishes that feature seasonal fare. A Pumpkin Risotto, vegetarian and perfect for the season, is prepared with goat cheese and spiced pumpkin seeds for $14; while the Alsatian Mushroom Tart is a new take on the caramelized onion tart from its opening menu, featuring crispy maitakes, fine herbs, sherry cream and dijonnaise inside a golden tart shell for $15.
A Shrimp Bisque with sherry herb cream for $9 is sure to be popular. In addition, there’s a Chesapeake Rockfish with celery root puree, sautéed arugula and charred fennel for $20; while Seared Atlantic Scallops with dijonnaise apple slaw and dulce pepper, priced at $19, also make it on the menu.
The chefs have created two versions of Mussels: a classic Meuniere and smoky tomato-based Diablo, priced from $17 to $18.
There’s meat-loving fare, as well, including the Bucatini Bolognese with braised short rib and a heavy sprinkling of Parmigiano Reggiano for $22.
Winter cocktails Imperial-style
Andy Bixby, The Imperial cocktail director, and the beverage team prepared a winter drink menu, as well:
- By the Light of the Mule (Old Overholt BIB Rye, Allspice Dram, Dolin Genepy, Ginger Passionfruit Syrup, Bubbled Wine), which is described as wintry yet tropical
- A savory Allicin Chains – Monkey Shoulder Blended Scotch, Tamaro, Garlic Fermented Honey, Ginger Syrup, Lemon, Ardbeg 10yr
- A fall version of the beloved Chamboo, the Sham-Brusco – Wheatley Vodka, Sherry, Cabernet Sauvignon, Vermouth, Verjus Rouge, D&G Solera Barrel-Aged Bitters
- amaro-spiked Martinez McFly – Beefeater Gin, D&G Amaro Sou-Americano, Cocchi di Torino, Dolin Dry
- In the tradition of the root beer float, the RBF Boulevard – Evan Williams BIB Bourbon, D&G Root Beer Amaro, White Port, Cocchi Dopo Teatro, Vanilla Whey
- To heat up the evening, the Hot Herbed Cider, featuring nitro-muddled sage, rosemary, marjoram and thyme, plus Bacardi 8yr rum and Chandon sparkling wine
Photo credit: The Imperial (featured, preview inline images)
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