Presidential Inspired Tasting Menu
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The Lincoln Restaurant in Washington D.C. celebrates the upcoming inauguration with a Presidential Inspired Tasting Menu:

JFK FISH CHOWDER

Seared cod over potato chowder topped with bacon powder and crispy parsley leaves

LINCOLN OYSTER SALAD

Crispy oysters, frisée, ginger compressed apples, bacon molasses vinaigrette

OBAMA OLIVE OIL POACHED SALMON

Broccoli Lyonnaise, caramelized lemon, beurre fondue

CLINTON CORN FLAKE BAKED FRIED CHICKEN

Jalapeño waffle, kumquat syrup

ROOSEVELT RABBIT SHEPHERD’S PIE

Braised Virginia rabbit, celery roots, parsnips, roasted pearl onions, carrot potato purée

RONALD REAGAN MONKEY BREAD PUDDING

Served with butter pecan ice cream

LINCOLN’s popular cocktails such as the Gettysburg Address, the Emancipation Punch and the Lincoln Sour will also be highlighted throughout the inauguration weekend.

Pictures of the dishes.

Barack Obama, LINCOLN Restaurant will be offering a special presidential inspired tasting menu featuring six courses that highlight six of America’s beloved presidents’ favorite foods. The menu pays homage to Presidents Abraham Lincoln (the restaurant’s namesake), Theodore Roosevelt, John F. Kennedy, Bill Clinton, Ronald Reagan and our current President, Barack Obama (who dined at LINCOLN this summer).  The featured tasting menu will be offered for $45 (plus tax and gratuity) to celebrate the US Presidential Inauguration and will be available from January 18th – 21st.

PRG Hospitality, the Presidential Restaurant Group behind LINCOLN Restaurant and the upcoming Teddy & The Bully Bar (a restaurant paying tribute to Teddy Roosevelt opening in Spring 2013) take pride in bringing the nation’s capital concepts for people’s enjoyment and to embrace history through dining and nightlife. “It’s only fitting that LINCOLN, a presidential themed restaurant in the nation’s capital, celebrates the inauguration with a unique and exciting special menu that honors some of our greatest presidennt says Alan Popovsky, owner of LINCOLN Restaurant.

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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