Known for their award-winning ‘farm-to-table’ fare, Blue Duck Tavern (1201 24th Street, NW, 20037) is offering their Crispy Fried Veal Sweetbreads with Bourbon Marinated Peaches and roasted Path Valley Farm Sweet Peppers (pictured left), and Olive Oil Hazelnut Genoise Cake with Peaches and Rosemary (pictured below).
Another landmark known for their farm-fresh local ingredients, 1789 (1226 36th Street, NW, 20007) is offering Peaches and Burrata, Summer Peach Creme Brulee, and Almond Butter Cake with Peach Prosecco Sorbet.
Down the street from National’s Park, Station 4 (1101 4th St Washington DC NW 20024) is offering a full Peach Tasting Menu ($38 per person) starting with Peach Sangrias for sipping, Blue Point Oysters in an onion-peach mignonette; Seared Scallops with pickled peach on cilantro salad; Seared Fois Gras with roasted peaches and summer truffle juice as well as Peach Tartin with crème fraiche and basil sorbet.
Just steps away from Capital Hill, Executive Chef Ed Witt from 701 (701 Pennsylvania Ave., NW,20004) invites guests to delight in the Heirloom Tomato Salad of basil, pickled peaches and caramelized banana peppers, topped with star anise cracklings.
Last but not least, DC’s award-winning Italian gem, Bibiana (1100 New York Ave DC NW 20005) will be serving their peach-inspired dessert, Zabaglione, seasonal fruit served with Prosecco Zabaglione, white peach sorbet and topped with sponge cake “croutons” prepared by Pastry Chef Jemil Gadea.