New Confit Duck Leg with Blood Orange Duck Jus, Crispy Spaetzle, Roasted Carrots, and Brussels Sprouts at DC Harvest
DC Harvest (517 H Street, NE) has rolled out several new items on its winter menu, including:
- Pan seared Artic char with Meyer lemon relish over celery root puree with Maitake mushrooms and kale
- Confit duck leg with blood orange jus over crispy Spaetzle and roasted carrots and brussels sprouts (available as the special on Wednesday and Thursday)
- Watercress and citrus salad with watermelon, radish, and pomegranate and dressed with a lime vinaigrette
- Carrot and fennel soup with whole wheat croutons and creme fraiche
- Mussels with DC Harvest cherrywood smoked bacon (made in house), creole mustard and garlic
- Lyon rum cake with candied clementines and roasted strawberry gelato
Lyon Rum Cake with Candied Clementines and Roasted Strawberry Gelato
In addition to these dinner additions, DC Harvest is now featuring $15 bottomless mimosas and made from scratch Bloody Marys during brunch on Saturday and Sunday.
You can check out our review of DC Harvest here.
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