Executive Sous Chef job Washington, D.C.
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up to $55K base pay
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Mid-Atlantic 100 seat restaurant fine dining seasonal fresh American fare; menu will change with the seasons
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near White House
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award winning and highly reviewed Chef / Owner
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position reports to Executive chef who reports to Chef/Owner
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the restaurant applies Italian food preparation techniques
SEE THE CURRENT DINNER MENU BELOW before applying.
To APPLY email resume to
OR CALL US 310-691-2586
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CURRENT DINNER MENU
FOR THE TABLE
Deviled Hen Eggs 11
Slow Poached Sicilian Tuna, Cornichons, Fresno Chilis
Truffle Risotto Fritters 10
Parmesan Cheese, Herb Crème Fraiche
Baked Meatball Gratin 12
Fontina Cheese, Tomato Sauce
Country Style Pork Terrine 11
Green Tomato Chutney, Grilled Rustique Bread
STARTERS
Organic Burgundy Escargot Smoked in Hay 14
Morel Mushroom Velouté, Sea Beans, Pancetta, Toasted Garlic Butter
Spring Vegetable Salad 13
Escarole Hearts, Fiore Sardo Cheese, Lemon Anchovy Vinaigrette
Citrus Marinated Rainbow Beets 12
Rhubarb Compote, Cottage Feta Cheese, Glazed Macadamia Nuts
Chilled Cauliflower and Wild Leek Vichyssoise 11
Fennel Cured Hawaiian Hiramasa, Breakfast Radish, Lemon Yogurt
Pan-Fried Maryland Soft Shelled Crab 14
Green Gazpacho, Baby Almonds, Spring Peas, Cucumber
PASTA
Pork and Fennel Sausage Raviolis 14 · 26
Early Tomatoes, Roasted Garlic, Savoy Spinach
Seafood Fettuccine with Spicy Tomato Marmalata 15 · 27
Zucchini, Northern Neck Chard, Basil
MEAT AND GAME
Black Tea Smoked Eco Friendly Pork 32
Carolina Plantation Brown Rice, Spring Peas, Ginger Cucumber
Creekstone Farms Angus Beef Striploin 34
Wild Ramp Spaetzle, Le Bocage Shiitake Mushrooms, Asparagus Fonduta
“Milk and Honey” Roasted Loin of Lamb 36
Wild Lamb’s Quarters, Glazed Eggplant, Toasted Sunflower Seeds
SEAFOOD
Pan Fried Rhode Island Skate Wing 31
Creamed Broccoli, Serrano Ham, Littleneck Clam Vinaigrette
Olive Oil Poached Pacific Halibut 34
Cauliflower Florets, Snap Peas, Crushed Almonds, Lobster Romesco Broth
Duo of Cape Cod Diver Scallops and Marvesta Shrimp 32
Toasted Pine Nuts, Quinoa, Fava beans, Dwarf Bok Choy
SIDES
Truffled Macaroni and Cheese 14
Elbow Macaroni, Vermont Cheddar
Grilled Jumbo Asparagus 9
Parsley Hazelnut Pesto, Aged Parmesan
Pan Fried Carolina Brown Rice 8
Spring Peas, Ginger, Wild Leek
Sautéed Escarole 8
Roasted Garlic Cloves, Chili Flake, Lemon
end of Executive Sous chef job, Washington, D.C.
