Three-Course Easter Brunch

Executive Chef Adam Howard at the Michelin-starred Blue Duck Tavern, is introducing new seasonal, American classics to the restaurant’s Easter menu. The three-course, prix fixe menu highlights include chicken & hominy soup, honey-ginger smoked salmon, jumbo lump crab cakes, arm house baked eggs, country fried organic chicken thigh , cauliflower mac & cheese, and more. Brunch concludes with seasonal desserts courtesy of Pastry Chef Colleen Murphy, which are on display in the pastry pantry. $135 per person for adults, and $55 for children between 6 and 12 years of age. Children under the age of 5 are complimentary. 11:30 a.m. to 3:30 p.m. For reservations or more information, please call 202.419.6755 or click here.