Adam Morgan’s The Imperial adds creative selections to fall menu

New, seasonal seafood, meat dishes can be paired with inventive, sophisticated cocktails

The Imperial in Adams Morgan, DC introduced new menus for fall 2022, including dinner, brunch and cocktails. The Michelin-honored restaurant debuted more than 40 seasonal dishes and drinks. A standout dish will be a gourd with autumnal grains and even infused into reposado tequila. In addition, braised meats and bone-in boar pies, handmade pastas,and brothy bowls of steamed seafood will be available.

Plus, guests will be able to enjoy dry freezer martinis prepared tableside to draw the gaze of those nearby.

Dinner will spotlight new vegetarian plates from Chris Reynolds, The Imperial executive chef:

  • stuffed Roasted Koginut Squash & Fall Grains, filled with farro, barley, sweet pepper, turnip, preserved ramp;
  • the Caramelized Fennel Tart featuring flaky buttery pastry with Karma Farms baby fennel, shaved onion, orange, cardamom, frisée; and
  • seasonal salads showcasing flavors of golden beets, honey and thyme.
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Seafood selections

Seafood small plates have been added, including the following:

  • Pan Seared Scallops surrounding a fish cake, kohlrabi slaw, and tarragon emulsion;
  • Oyster Gratin, indulgent with Pernod cream, parmesan, marjoram, breadcrumbs and grilled crostini;
  • Kombucha Curry Steamed Clams in a bowl of fragrant Madras curry with fingerling potato, fish sauce and coconut;
  • and the entrée-sized Pan Seared Rockfish with celeriac, watercress, shaved fennel and lemon vinaigrette.

Seasonal meat dishes

Seasonal meat entrees round out the fall offerings:

  • Venison Loin with honeynut squash purée, braised red cabbage and vin cotto;
  • a Crispy Skin Rohan Duck Breast atop parmesan späetzle, choucroute and duck jus; the attention-grabbing Wild Boar “Pie,” which features a bone-in braised boar shank, with roasted carrots, parsnips and thyme all encased in golden pastry, with mushroom bordelaise for tableside pouring;
  • Grilled Manchester Farms Quail with sweet potato purée, root vegetable hash and sauce verte;
  • handmade Lamb Raviolo filled with braised shoulder ragu, ricotta, cumin and coriander; intricately-wrapped Chicken Roulade with creamed Napa cabbage, carrot purée and chicken sage jus;
  • and a belly-warming Braised Bison Short Rib served with potato purée and sautéed greens.
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Cocktail menu

The Imperial, which earned its way into the finalist circle for the 2022 Cocktail Program of the Year Award at The RAMMYS, has lined up a selection of new, sophisticated libations:

  • honeynut squash-infused and tequila-spiked Debbie Done Did with Meletti Amaro, lemon and maple syrup;
  • the Sidecar-inspired Easy Rider with Pierre Ferrand Cognac 1840, St. George Spiced Pear Brandy, Grand Marnier, lemon, and clove syrup;
  • the crystal-clear clarified PCP (Pineapple Cardamom Punch) featuring Macchu Pisco, Giffard Creme de Cacao, pineapple, cardamom, and clarified milk;
  • and the Apricot of my Rye with Old Overholt Bonded Rye, Giffard Apricot, and honey syrup.

Beyond these creative concoctions, The Imperial added two new signature classic mainstays, which will join the popular Gin & Imperial Tonic and its Jack Rose, honoring sister bar Jack Rose Dining Saloon:

  • a tableside-poured “Bottled Service” Dry Martini with Tanqueray 10 Gin, Imperial Vermouth Blend, orange bitters, and champagne vinegar;
  • and aperitif-forward Sherry Cobbler featuring Imperial’s house Sherry Blend, with baked apple bitters, sage and simple syrup on cobbled ice.

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