"You can't see it from the street, but Corduroy is worth searching for...You see hints of Power's apprenticeship with Michel Richard in some dishes...but what comes across most clearly is not any particular influence, but rather that this is the cooking of a chef in love with the inherently good flavors of fresh produce. He may enhance them, but he resists any temptation to try to improve on them. Eating lunch or dinner at Corduroy has provided something of the thrill of going to the Dupont Circle farmers market on Sunday to see what's fresh and interesting."
--Thomas Head, The Washingtonian
FIRST COURSE
Red Snapper Bisque 11
Chilled English Pea soup 11
Le Bocage Baby Greens with Sherry Vinaigrette 8
Local Asparagus Salad with Frisée Greens 9
Oysters on the Half Shell with Champagne Mignonette 12
Carpaccio of Lobster with Drawn Butter 14
Crab and Squid Ink Pasta 14
Duck Egg and Leg Salad 15
Burrata with Arugula and Hojiblanca 9
SECOND COURSE
Pan Seared Red Snapper with Warm Potato Salad and Lemon Sauce 29
Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki 28
Seared Sea Scallops with Morel Mushrooms and Chardonnay Sauce 32
Crispy Soft Shell Crabs with 40 Year old Vinegar Sauce and Wilted Greens 16/32
Pork Cheeks Osso Bucco Style with Tarbais Beans 25
Roast Muscovy Duck with Fig Sauce 37
Pennsylvania Lamb Loin with Garlic Crepenette and Garlic Cream Spinach 30
Roast and Confit Guinea Hen with Local Baby Leeks and Shiitake Mushrooms 25
Our actual menus are updated more frequently than the menus on this site. Items may change due to seasonal market availability.
