Heighten your celebration with legendary catering from The Ritz-Carlton, Washington, D.C. Our culinary teams specialize in creating masterful presentations that captivate guests’ palates and imaginations.
For menu samples or additional menu information, please contact The Ritz-Carlton, Washington D.C. at (202) 974-5540.
Selection of Dinner RollsMenu EnhancementsPre-Selected Choice of Entrée A pre-selected choice of two entrées is available (excluding Duet Entrées). This incurs a $10.00 per person surcharge to the highest menu price. Both entrées will include the same starch and vegetable. Please notify the Meeting and Special Events Manager at least (7) business days prior to your event. Additionally, place cards denoting the entrées selection are required. Restaurant-Style Tableside Service A choice of two entrées can be selected by your guest prior to the service of the first course dinner. The menu must consist of four courses. Duet Entrées are not available for this option. All Restaurant-style entrées will include our Culinary Staff’s selection of starch and vegetables. For this specialized service, a $40.00 per person surcharge will be added to the cost of your selections. This includes the cost of the fourth course, and the additional labor to execute your entrées à la minute. To facilitate the ordering for your guests, printed menus are required at $3.50 per guest. Maximum 200 guests. Freshly Brewed Coffee, Decaffeinated Coffee The Ritz-Carlton Tea Selection Robert Mondavi Private Selection Cabernet Sauvignon Robert Mondavi Private Section Chardonnay And for the Toast – Chandon Estate Brut, Napa Valley A la Carte First Course OfferingsWe invite you to make your first course selection from the following menu:SoupsSweet Corn Bisque with a Lemon Crostini Saffron Mussels and Cream Cauliflower Velouté with Truffle Crème Fraîche Lobster Bisque en “Croûte” Roasted Butternut Squash Soup with Toasted HazelnutSalads Organic Green Lettuce, Shaved Seasonal Vegetables, and Aged Sherry Vinaigrette Belgian Endive, Red Oak and Watercress Salad, Cabernet Poached Pear, Maytag Blue Cheese Crostini, and Port Wine Vinaigrette Heirloom Roasted Gold and Red Beet Carpaccio, Baby Greens and, Goat Cheese Croûtons, and Citrus Honey Vinaigrette Cold Appetizers Smoked Salmon Roulade, Mâche Lettuce, and Caviar Crème Fraîche Lump Crab Salad with Crushed Avocado, and Potato Gaufrette Green Asparagus, Roasted Wild Mushrooms, and Truffle Vinaigrette Vermont Goat Cheese Terrine, Artichoke Salad, and Olive Vinaigrette Sonoma Foie Gras “Torchon,” Truffle Brioche, and Dried Apricot Warm Appetizers Butternut Squash Agnolotti, Apple Relish, and a Parmesan Crisp Leek Goat Cheese Tart, Baby Arugula, and Balsamic Reduction Pan Seared Sea Scallops, Cauliflower Purée, and Truffle Sauce Chesapeake Bay Crab Cake with Confit Fennel, and Citrus Beurre BlancEntrée OfferingsPoultry Entrée Selections Spinach and Roasted Pepper Stuffed Chicken Breast Pearl Couscous Black Olive Jus Guinea Hen Breast Potato Galette, Shallot Spinach Porcini Cream Sauce Crispy Skin Duck Breast Black Quinoa, Braised Endives Dried Cherry Jus Fish Entrée Selections Steamed Atlantic Cod Filet Braised Leeks, Butternut Squash, Tomato, Mange-Tout Beans White Wine Caviar Sauce Herb Crusted Sea Bass Peas and Pearl Onions, Baby Asparagus Tips Clams and Mussels Pan Seared Alaskan Halibut Braised Yukon Potato Pipperade Bouillabaisse Sauce, Garlic Croûtons Olive Oil Roasted Striped Bass Filet Crab and Lemon Risotto, Steamed Bok Choy Sauce Vierge Roasted Monkfish with Smoked Salmon Savoy Cabbage and Bacon Jus Meat Entrée Selections Roasted Beef Tenderloin “Au Poivre” and Short Rib Ravioli Horseradish Potato Gratin, Shallot Confit Peppercorn Sauce Great Hill Blue Cheese Crusted Filet of Beef Roasted Garlic Potato Purée, Mushrooms, and Pearl Onion Ragout Merlot Reduction Herb Marinated Filet of Beef Braised Swiss Chard and Young Vegetables Mustard Tarragon Sauce Roasted Colorado Rack of Lamb Cauliflower Couscous Eggplant Caponata, Black Olives 60 Hour – Cabernet Braised Beef Short Ribs Baby Spinach, Baby Vegetable, Fried Rosemary Potato Purée Slow Roasted Veal Medaillon Sweet Potato and Corn Succotash Foie Gras Sauce Duet Entrée Selections Beef and Lobster Beef Tenderloin with Merlot Reduction Roasted Maine Lobster with Lobster Cream Beef and Shrimp Chili Dusted Tenderloin with Mustard Sauce Cilantro and Garlic Roasted Tiger Prawns, Chorizo Relish Beef and Sea Bass Tenderloin of Beef with Green Peppercorn Sauce Herb Crusted Sea Bass with Tomato Jus Beef and Crab Cake Beef Tenderloin with Wild Mushroom and Shallot Ragout Chesapeake Bay Crab Cake, Parsley CreamDessertsA sample of our offerings by our very own Pastry Chef Ryan Witcher: White Chocolate Carrot Cake Cream Cheese Ice Cream Purple Carrot Anglaise Caramel – Asian Pear Cake Milk Chocolate – Ginger Ganache 5 – Spiced Glazed Asian Pears Chocolate – Earl Grey Tea Parfait Marscarpone Crème Raspberry Compote Milk Chocolate Mousse Cake Bailey’s Whipped Ganache Chocolate Rice Krispies Chocolate Soufflé Cake Vanilla Bean Ice Cream Mixed Berry Coulis Goat Cheese Mousse Cake Macadamia Nut-Orange Cake Blueberry Caramel Sauce Fuji Apple Crumble Vanilla Bean Ice Cream Calvados – Caramel Sauce “Lemon Meringue Pie” Meyer Lemon Sorbet Lemon Scented Pavlova You’re the Pastry Chef Create and Design your Seasonal Dessert with the Pastry Chef
A sampling of our offerings created by our very own Pastry Chef Ryan Witcher:Lemon Sponge Cake With Lemon Crème and Raspberry Preserve Butter Cream Frosting or Fondant Frosting Rich Chocolate Cake With Chocolate Mousse Filling, Caramel Filling, or Hazelnut Filling Butter Cream Frosting or Fondant Frosting Citrus Sponge Cake Fresh Strawberries in Vanilla Mousseline Butter Cream Frosting or Fondant Frosting Vanilla Sponge Cake White Chocolate Mousse with Fresh Raspberries Butter Cream Frosting or Fondant Frosting Chocolate Chocolate Cake Coucolate Mousseline and Dolce de Leche Filling Butter Cream Frosting or Fondant Frosting **Client may select dessert or wedding cake**
Amuse Bouche (additional $3.00 per person) Intermezzo (additional $7.00 per person) Cordials (additional $5.00 per person)
Dance Floor Sweets Mini Ice Cream Cones, Brownie and Blondie Bites, Homemade Caramels, Macaroons, Chocolate Dipped Strawberries, Nougat, Chocolate Almonds, and Chocolate Dipped Rice Krispies Passed on the dance floor and presented on the tables $8.50 per person Cotton Candy* Warm, Fresh, Cotton Candy $4.00 per personDonut Hole* Freshly made Donuts toasted in Flavored Sugar and assorted Toppings $10.00 per personIce Cream Sundae* Selection of Ice Creams, Toppings, and Dipping Sauces $10.00 per person Sweet Crèpes* Grand Marnier Crèpes Nutella and Banana $10.00 per person *Chef required at $175 an hour Coffee Bar Lattes, Espressos, Americanos, and Hot Chocolate Vanilla, Hazelnut, Caramel, Mocha and Raspberry Syrups Whipped Cream, Chocolate Savings, Candied Swizzle Sticks, Peppermint Patties, White Chocolate $7.50 per person Cordials and Cognacs available and priced on consumption
Baby Spinach Salad with Sliced Red Onion, Apple, Pancetta Crisps, Feta Cheese with Honey Balsamic Dressing
Field Green Bouquet with Peppered Goat Cheese, Champagne Vinaigrette and a “Shot” of Yellow Tomato Gazpacho
Mesclun Greens with Heirloom Tomatoes, Cucumbers, Shaved Radishes, Grainy Mustard Dressing
Belgium Endive and Radicchio Salad, Roasted Almonds, Orange Tarragon Dressing
Classic Caesar Salad with Red and Green Baby Romaine, Oven Roasted Tomatoes, Croutons with a Parmesan Crackle and White Anchovies
Caprese Salad with Roma Tomatoes, Bocconcini, Basil Balsamic Vinaigrette
Chef’s Own Cobb Salad with Roasted Chicken, Avocado, Blue Cheese, Bacon, Ranch Dressing
Prosciutto Ham, Cantaloupe Melon and Port Wine Reductio
New England Clam Chowder Garnished with Chives
Cream of Asparagus with Red Pepper Essence
Potato and Leek Soup
Tomato Bisque with Mikuni Herbs and Gulf Shrimp
Roasted Corn Chowder with Maryland Crab Fritters
Butternut Squash with Fried Leek and Crème Fraiche
Grilled Beef Medallions, Crumbled Blue Cheese and Veal Demi-glace, Dauphinoise Potatoes, Bouquet of Seasonal Vegetables
Seared Lamb Loin with a Lamb Mushroom Sauce, Sautéed Haricots Verts, Wild Mushrooms, Polenta Gratin
Roasted Chicken Breast, Zucchini, Two Pepper Pilaf, Vegetable Bouquet, Tomato Coulis
Soy-Ginger Asian Marinated Chicken Breast, Stir-Fried Vegetable, Bean Sprouts and Sesame Noodles
Pistachio-Crusted Chicken Breast, Roasted Tomatoes and Artichokes, Sun-dried Tomato and Basil Cream
Horseradish-Crusted Salmon Fillet, Parsnip Puree, Asparagus Spears
Prosciutto-Wrapped Cod, Roasted Garlic Sauce, White Bean Ragout, Pearl Onions
Seared Red US Snapper, Lobster Beurre Blanc, Succotash
Parmesan-Crusted Swordfish, Lemon Caper Butter Sauce, Tomato Risotto, Asparagus
Pan-Seared Crab Cake , Pommery Buerre Blanc, Mashed Potatoes, Sautéed Spinach
Vegetable Lasagna Pocket, Sautéed Spinach, Sweet Peas, and Mushrooms, Roasted Tomato Sauce, Cream Reduction
Eggplant Tofu Manicotti, Wilted Arugula, Capellini Puttanesca, Filet of Portobello Mushroom, Balsamic Reduction
Basil and Pepper Couscous, Sautéed Swiss Chard
Carrot Risotto, Asparagus and Sun-dried Tomatoes, Beet Reduction
Pesto Penne with Oven-Dried Tomatoes
Your guests will be welcomed by tuxedoed waiters in white gloves passing a signature drink, wine, and mineral water on silver trays.
The Ritz-Carlton Bar Selections will be available: Absolut Vodka, Tanqueray Gin, Dewars Scotch, Canadian Scotch Whiskey, Jack Daniels Bourbon, Bacardi Rum, Jose Cuervo Tequila, Imported and Domestic Beers, The Ritz-Carlton Wine and Sparkling Wine Selections, Assorted Soft Drinks, Juices, and Mineral Waters ~ or ~Premium Brands Bar Grey Goose or Ketel One Vodka, Bombay Sapphire Gin, Chivas Regal Scotch, Crown Royal Whiskey, Makers Mark, Mount Gay Rum, Sauza Tequila, Robert Mondavi Private Reserve Chardonnay and Cabernet Sauvignon, Assorted Soft Drinks and Mineral WaterMartini Bar Featuring: Traditional Martinis, Dirty Martinis, Cosmopolitans, Appletinis & Ritz-Carlton Kobalt Blue Martinis (Martini Bar to be displayed separately from other bars)Premium Brands Bar and Specialty Bars are available at an additional fee. Additional Specialty Bars are available as well.
A selection of eight passed Hors D'oeuvres will be passed to your guests throughout the cocktail reception. We invite you to make your selections from the following menu:
Cold Hors D'oeuvresBaby Tomato, Niçoise Olives, Fresh Basil, and Mozzarella Artichoke Tomato Crostini Brie Cheese, Grapes, and Candied Walnuts Mediterranean Ratatouille Gazpacho Shooter with Basil Oil Pea and Mint Shooter Lobster, Mango, and Arugula Tuna Tartar, Wasabi Cream, and Sesame Cone Crab Salad, Micro Celery Shrimp and Scallop Ceviche Salmon Rillettes with Salmon Roe Smoked Salmon with Spinach Lavosh Fingerling Potatoes, Crème Fraîche, and Caviar Sonoma Duck Foie Gras “Bonbon” Black Pepper Crusted Beef Tenderloin with Blue Cheese Cream Date, Blue Cheese, and Prosciutto HamHot Hors D'oeuvresParmesan Artichoke Heart Classic Spanakopita Kalamata Olives, Artichoke, and Goat Cheese Tart Wild Mushroom Profiterole Blue Cheese and Fig Lollipop Truffle Mac and Cheese Thai Chicken Satay, Peanut Sauce Chicken and White Cheddar Cheese Beignet Miniature Beef Wellington Crispy Wild Mushroom Tart Thai Lamb Kabob, Dill Yogurt Cheese Burger Bite Duck Confit Fritter Chesapeake Crab Cake with Tartar Sauce Shrimp Ball Lobster and Cheddar Baked Potato Lobster Bisque and Sherry Cream
May be added to your menu at an additional fee per offering and will be provided on request. CHINATOWNPecking Duck RollAssorted Dim Sum and Potstickers with Ginger Soy SauceBeef YakatoriTAPASHerbed Crostini, Flat Breads, and Pita Breads with Garbanzo Bean Hummus Fava Beans Purée and Olive Tapenade Marinated Manchego Cheese and Prosciutto Ham Spanakopita and Patatas Bravas SUSHI BARThis item may be Displayed or “Made to Order” “Made to Order” requires a Sushi Chef at $350.00 for every two hours Chef Selection of Assorted Sushi and Sashimi Pickled Ginger, Wasabi, and Soy SauceCRÈPES STATION*Savory Crèpes filled with: Creamy Mushrooms and Swiss CheeseSmoked Salmon and SpinachRAW BARAll Raw Bar Selections served on Ice with Lemon Wedges Classic Cocktail Sauce, Parsley Caper Rémoulade and Cognac Sauce Chilled Jumbo Gulf Shrimp Maryland Coast Crab Claws Chesapeake Bay Oysters on the Half Shell STEAK FRITES*Seared Petit Beef Medallion French Fries and Bearnaise SauceSHELLFISH STATION*Seared Scallop and Soft Basil Polenta, Sauce Vierge Maryland Crab Cakes with Confit Fennel, and Pepper JusATLANTIC SALMON EN CROUTESalmon Filet Filled with Crab and Fresh Herbs, Citrus Beurre BlancWHOLE BEEF TENDERLOINHerb Roasted Beef Tenderloin with Horseradish Cream Flavored Mustards and Mini Brioche Rolls *Chef required at $175 an hour