WORLD CLASS CUISINE
Excellent cuisine and superb service are available to members
and their guests prepared under the direction of Executive
Chef William Rogers.
ELEGANT MULTI-COURSE DINNERS...
Roasted squab, swiss chard bundles, cherry stuffed cippolini
...AS WELL AS QUICK, SIMPLE & LIGHT MEALS
Left: Buttermilk panna cotta, compressed fruits
Right: Nashville spiced oyster, quinoa rolled carrots, salmon roe deviled egg
48-Hour Braised short rib, tapioca coral, yuzu marinated cucumber salad
WITH EXCELLENCE IN MIND
Left: Wild mushroom & ricotta ravioli, lamb’s lettuce, shallots, poached quail egg
Right: Superfoods grain bowl, curry yogurt, golden raisins
CATERED TO YOUR PREFERENCE
Left: Vegan braised seitan, citrus fennel, tarragon glazed beets
Right: Smoky lamb loin, potato gnocchi, garlic chips
Herb Marinated Tomahawk Steaks
Lunch: Wednesday through Friday, 11:30 am-1:30 pm
Dinner: Wednesday through Saturday, 5:30-7:30 pm
Dress Code: From Labor Day through Memorial Day, the regular dress code is in effect. Gentlemen are expected to wear jackets, dress slacks, a collared long-sleeved or turtle neck shirt (tucked in) at all times in the clubhouse or gardens. Ties are only required in the Garden Dining Room at lunch and dinner. Ladies are expected to dress in an equivalent fashion.
Reservations are required for the Garden Dining Room and can be made either by email to firstname.lastname@example.org, or by calling (202) 797-6443 during regular business hours (between 9:00 am and 5:00 pm) or (202) 387-7783 outside business hours, or by reserving online.
Receipt. In order to provide the best service to our members, the dining room staff will gladly give you a copy of your receipt at the end of the meal. Circling “yes” on the chit when you sign at the beginning of your meal will prompt the server to do so.
The Garden Bar is reached through the last door on the right on the way to the rear exit of the Club, where members pick up their cars.
Sorry, the Garden Bar is currently closed.