Culinary Arts

Masterful Cuisine from the Kitchens of The Ritz-Carlton, Washington, D.C.

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.


	Dinner


	Luncheon


	Cocktail Reception

Soup

French Onion Soup, Garlic Crouton and Gruyère Cheese

Vichyssoise, Chilled Potato and Leek

Fire Roasted Tomato Bisque, Chive Sour Cream

Butternut Squash Soup, Andalusia Sherry

Cream of Celery Root with Truffle Essence, Chilled Yellow Tomato Gazpacho, Manchego Cheese Straw

Pennsylvania Mushroom Cappuccino, Cèpe Powder

Duck Consommé, Peking Duck Dumpling, Chinese Pickled Vegetables

Maryland Crab and Corn Chowder, Spring Onion

Lobster Bisque Laced with Armagnac, Garlic Flan

Salads

Boston Bibb and Radicchio, Carrot Curls, Shaved Apple, Pickled Onions, Dried Cherries and Roasted Tomato, Champagne Vinaigrette

Daikon Radish Wrapped Local Greens, Pistachio Crusted Goat Cheese, Red and Yellow Teardrop Tomatoes, Red Pepper Vinaigrette

Plume of Organic Mixed Greens, Warm Brie in Phyllo, Candied Walnuts, Marinated Tomato, Balsamic Vinaigrette

Baby Red and Green Romaine, Garlic Flan & Tomato Salad, Pecorino, Kalamata Herb Crouton, Creamy Garlic Dressing

Caesar Nuevo, Crisp Romaine Hearts, Garlic Ciabatta Ring, Cured Heirloom Tomato, Shaved Parmesan, White Anchovy, Classic Caesar Dressing

Bouquet of Local Field Greens, Truffle Scented Beet Carpaccio, Hearts of Palm and Goat Cheese Croquette, Curry Oil and Tarragon Vinegar

Cucumber Wrapped Baby Romaine, Marinated Artichokes, Roasted Vine Ripened Tomato, Olive Tapenade, Manchego Cheese, Chive Oil and Red Pepper Vinaigrette

Mediterranean Green Salad, Kalamata Olives, Artichokes, Sun Dried Tomatoes, Feta Cheese, Pita Croutons, Oregano Lemon Dressing

Red Wine Poached Pear and Baby Spinach Salad, Crumbled Maytag Blue Cheese, Pancetta Crisp and Black Pepper Flatbread, Aged Sherry and Spanish Olive Oil

Layer of Baby Greens, Portobello Mushroom and Goat Cheese Spring Roll, Vine-Ripened Tomatoes and Artichoke Salad, Fine Herb Vinaigrette

Maple Glazed Muscovy Duck Breast, Daikon-Apple Slaw, Crispy Rice Crouton, Pomegranate-Sesame Seed Dressing

Seafood Entrees

Toasted Sesame Rockfish, Stir-fried Bok Choy and Shiitake Mushrooms, Crispy Coconut Rice Cake, Dark Soy Reduction

Lemon Thyme Glazed Atlantic Salmon, Heirloom Potatoes, Green Lentils, Haricots Verts Fricassée, Verjus Butter

Tarragon Scented Lemon Sole, Garlic Stewed Tomatoes, Ratatouille, Spinach Risotto

Coriander and Mustard Seed Crusted Red Snapper, Basil Potato Mousseline, Butternut Squash Purée, Saffron Cream and Port Glaze

Meat Entrees

Tamarind Glazed Filet Mignon, Basil Chimichurri, Vanilla Scented Sweet Potato Purée, Grilled Hearts of Palm, Jumbo Asparagus, Sweet Baby Bell Pepper

Vidalia Onion-Crusted Petit Filet Mignon, Braised Short Rib Ravioli, Crispy Herb Polenta Cake, Cabernet Wine Reduction

Teriyaki Glazed Beef Filet, Wasabi Mashed potatoes, Stir Fried Shiitake Mushrooms, Carrots, Baby Bok Choy, Ginger spiked Pineapple-Soy Reduction

Open Faced Filet of Beef En Croûte, Duxelles of Forest Mushrooms, Oven Roasted Celery Root Mash, Cipollini Onion, Cracked Black Pepper Jus

Marinated Tenderloin of Beef Topped with Hudson Valley Foie Gras, Roquefort Potato Press, French Beans, à la Périgourdine

Grilled Center Cut Veal Chop, Caramelized Onions and Fingerling Potato Ragout, Braised Red Cabbage, Calvados Demi-Glace

Lamb in two Styles:

Herbes de Provence Double Bone Rack of Lamb and Braised Lamb Shank, Smoked Garlic Pommes Purée, Saffron Crèpe, Minted Reduction

Poultry Entrees

Garlic and Sage Marinated Chicken Breast, Roasted Tomato and Pinot Jus Aromatic Root Vegetables

Roasted Breast of Chicken, Chicken Confit, Truffle Whipped Potatoes, Baby Carrot and Natural Pan Jus

Pan Seared Matson Chicken Breast with Sun-Dried Tomato Butter, Forrest Mushroom and Rosemary Risotto, Rich Balsamic Jus

Soy-Glazed Duck Breast, Sesame Noodles with Cashews, Orange Cilantro Sauce

Combination Entrees

Wood Grilled Day Boat Scallops, Smoked Chicken and Jalapeño Tamale,

Anaheim Chili Mojo, Mint Lime Infusion, Black Pepper and Garlic Rubbed Filet of Beef

Fennel Glazed Sea Bass, Mushroom Risotto Cake, Olive Oil Poached Pepper, Pinot Noir Reduction

Lemongrass Poached Sea Bass, Sweet and Sour Tiger Shrimp, Peanut Sticky Rice, Asian Vegetables Julienne, Coconut Red Curry Sauce

Sage and Black Olive Crusted Veal Medallion, Seared Striped Bass with Lump Crab, Provençal Roma Tomato, Mousseline Whipped Potato, Fortified Veal Jus

Pesto Crusted Filet of Beef, Butter Poached Maine Lobster, Potato Dauphinoise, Prosciutto Wrapped Asparagus, Rich Merlot Jus

Salads and Appetizers

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

Soup

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

Meat Entrees

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

Poultry Entrees

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

Fish and Seafood Entrees

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

Pasta and Vegetable Entrees

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

Chilled Hors D’Ouvres

Baby Pear and Stilton on Brioche

Tomato, Olive and Manchego Cheese

Fresh Mozzarella with Tomato and Olive Oil

Roasted Crimini Mushroom with Goat Cheese on Toast Round

Curried Vegetable Crèpes with Cucumber Raita

Goat Cheese Cornet Filled with Olive Tapenade

Gold Potato Blini with Tomato Chutney

Fresh Melon Wrapped with Parma Prosciutto

Miniature Tartlet with Jerk Chicken Salad and Tropical Fruit Salsa

Beef Tenderloin and Brie on Walnut Rossini

Ahi Tuna with Seaweed Salad

Smoked Salmon Rosette on Crisp Potato Pancake

Dill Crème Fraîche

Tuna Tartar with Ginger Tuile and Sesame

Chilled Maine Lobster with Mango on Herb Crostini

Lump Crab and Gazpacho Shooter

Salmon and Boursin Lollipop

Shrimp, Avocado and Mango on Tortilla

California Rolls with Soy and Wasabi

Teriyaki Salmon on Lotus Root Chip

Chilled Blue Crab, Chive Crème Fraîche on Belgium Endive

Roasted White Rosé Potato with American Caviar

Beef Carpaccio with Parmesan Crostini

Foie Gras Lollipop

Smoked Duck Breast Sausage with Honey, Truffle and Pear

Hot Hors D’Ouvres

Wild Mushroom Protiferole

Serrano Ham and Aged Cheddar Quiche

Vegetable Spring Roll, Sweet Chili Sauce

Traditional Spanakopita

Crispy Parmesan Artichoke Hearts with Tomato Fondue

Italian Sausage in Puff Pastry, Mustard Sauce

Beef or Chicken Satay, Thai Peanut Sauce

Coconut Shrimp, Orange-Horseradish Marmalade

Shrimp Satay, Cilantro Lime Crème Fraîche

Shrimp Wrapped in Bacon with Chipotle Aïoli

Maryland Style Crab Cake, House Caper Rémoulade

Lobster Bisque Shooter, Truffle Cream

Semolina Dusted Scallop Wrapped in Bacon

Risotto Fritter with Tomato Basil Chutney

Pork Pot Sticker, Cilantro Teriyaki Dipping Sauce

Grilled Lamb Chop, Mango Peach Chutney

Ginger Carrot Emulsion “Shooter”

Wild Mushroom Cappuccino “Shooter”

Chicken Tempura, Ginger Soy Dipping Sauce

Dijon Chicken en Croûte

Culinary Presentations

Fresh Salad Station, Tossed to Order in Wooden Bowls

Hearts of Romaine, Ciabatta Garlic Croutons, Shaved Parmesan Cheese, Cured Olives, Traditional Caesar Dressing

Spinach Salad with Warm Bacon Dressing, Vine Ripened Tomatoes and Buffalo Mozzarella, Fresh Basil and Aged Balsamic Vinaigrette

Vegetable Station

Selection of Fresh, Grilled and Marinated:

Portobello Mushrooms, Asparagus, Bell Peppers, Crimini Mushrooms, Grape Tomatoes, Baby Carrots, Broccoli, Squash and Zucchini, Hummus and Tapenade

Build Your Own Bruschetta

Assorted Grilled Breads with:

Roasted Garlic Purée, Olive Oil, Tomato Concassé, Diced Kalamata Olives, Italian Parsley, Sun Dried Tomato, Roasted Portobello Mushrooms, Pesto, Parmesan, Hummus, Goat Cheese and Roasted Peppers

Spinach Tortellini and Penne Pasta

With Spicy Marinara Sauce and Parmesan Alfredo Sauce, Parmesan, Pine Nuts, Sun Dried Tomatoes and Fresh Herbs

Served with Garlic Bread

International and Domestic Cheese Station

Chefs Selection of Cheeses from around the World:

Semi Soft, Aged and Infused
Fresh and Dried Fruits
Crispy Lavosh, Pecan Raisin Breads
English Crackers and Artisan Breads Display

Risotto Station

Saffron Risotto with Sweet Peas, Pancetta, White Truffle, Asparagus Tips, Forest Mushrooms, and Herb Sprouts

Enhancements:

Diver Scallops
Gulf Shrimp
Duck Confit

Asian Station

Stir Fry Shrimp with Oriental Vegetables:

Cilantro and Bean Sprouts
Smoked Chicken with Teriyaki Ginger Sauce
Kaffir Lime Scented Jasmine Rice
Assorted Dim Sum in Steamer Baskets

Taste of India

Chick Pea Fritters, Yogurt Mint Sauce, Tandoori Chicken and Vegetable Salad, Curry Spiced Rack of Lamb, Tamarind Chutney and Naan Bread

Country Charcuterie and Antipasto Table

Marinated and Cured Olives, Roasted Peppers, Cornichons, Grilled Portobello Mushrooms and Red Onions, Prosciutto di Parma, Salami, Bresaola, Mortadella, Grilled Savory Sausages and Abruzze Parmesan , Pecorino, Provolone, Gorgonzola and Saga Blue Cheese, Italian Bread Sticks, Focaccia and Ciabatta Breads

Maryland Coast Crab Cakes

Four Tomato Relish, Sauce Rémoulade, Basil Sprouts

House Smoked Display

Smoked Trout, Salmon Pastrami, and Smoked Scallops, Thin slice of Smoked Salmon, Bagel Chips, Black Bread and Toast Points, Red Onion, Egg White, Egg Yolk, Crème Fraîche, Capers, Parsley and Dill Mustard Sauce

Carving Stations

Salmon en Croûte, Fresh Spinach, Lemon Dill Beurre Blanc

Dijon Mustard Crusted Rack of Lamb, Mint –Demi Jus, Rosemary Rolls

Maple Honey Glazed Baked Ham, Pommery and Dijon Mustards, Freshly Baked Rolls

Slow Roasted Steamship of Beef with Garlic and Herbs, Creamed Horseradish and Black Peppercorn Demi-Glace, Freshly Baked Rolls

Whole Oven-Roasted Turkey, Fresh Cranberry Sauce, Sage Mayonnaise, Freshly Baked Rolls

Roasted Jerk Rack of Pork, Tamarind Barolo Rum Jus, Savory Corn Pudding

Whole Roasted Tenderloin of Beef, Creamed Horseradish Sauce, Freshly Baked Rolls

Dry Aged New York Strip, Cracked Green Peppercorn Sauce, Freshly Baked Rolls