"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
Kabocha Squash Soup 9
Celeriac Soup 9
Salad of Duck Egg, Potato, Frisee and Bacon 13
Tuna Tartar with Mountain Potato and Crispy Shallots 13
Noriko’s Shiso Salad 9
Mr. Calza’s Green Salad with Sherry Vinaigrette 8
Lobster Salad with Basil Oil 15
SECOND COURSE
Broken Arrow Ranch Antelope with Chestnut Puree 39
Seared Barnegeat Light Sea Scallops Anson Mills Antebellum Grits 32
Crispy Striped Bass with Braised Daikon and Bok Choy 29
Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki 28
Braised Pork Cheeks Osso Bucco Style with Tarbais Beans 26
Strube Ranch Waygu Beef Strip Loin with Mushroom Sauce 39
Roast Breast of Capon with Savoy Cabbage 27
Chef’s Surprise Five Course Tasting Menu 65
