Charlie Palmer Steak and Executive Chef Michael Ellis announce the launch of the new Chef’s Tasting menu, offered exclusively on Friday evenings starting in 2017. 

Each Chef’s Tasting menu will showcase a hyper-seasonal or luxury ingredient, often at its prime for a limited window each year, supported by local produce from DC’s regional farms in a menu of five or more courses focused on a specific theme each week. Upcoming themes include Black Winter Truffles, Wagyu Beef, and Calvisius Caviar, with future themes highlighting Pigs & Pinot, Chesapeake’s fabled Blue Crabs, and Eastern Shore Duck.

The menus will be priced at $85, with supplements for higher caliber ingredients. Optional beverage pairings for each course will be offered for $40 from Wine Director Nadine Brown. Each weekly Chef’s Tasting menu will be announced one week in advance on, with reservations opening that same day for the following Friday’s 20 available tasting menus.

View This Week's Menu >>

Chef Ellis’ Future Menu Inspiration:
Winter on the Chesapeake Bay
Eastern Shore Duck
Striped Bass
Chesapeake Bay Oysters
Winter Truffles
Pigs & Pinot
Blue Crabs
Soft Shell Crabs
Summer Truffles