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
IMPECCABLE SERVICE 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
SAVORY SATIATION 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 memberservices@cosmosclub.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.