The Ebbitt Room’s kitchen is never dissuaded from putting a dish on the menu because it’s labor intensive. The foie gras is a six-day process and the duck is 36 hours of work. For New Year’s Eve, the chef made his own tuna bresaola, which required three-and-ahalf weeks of salt curing and hanging and drying… and that was the amusebouche. For the beet salad The Ebbitt Room uses golden and candy cane beets from Beach Plum Farm, served with a cumin-orange vinaigrette and housemade ricotta, which takes 24 hours.
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concierge 2014