Previous Bread Feast Dinners

Bread Feast Menu

December 17, 18 & 19

December 10rd & 11th

Bread Feast Menu

∞ 

∞ Antipasti ∞

Whipped sheep’s milk ricotta with crostini and hazelnuts

Gougeres

Puntarella

Lentil Salad

Corned beef on rye biscuits

 

∞ First ∞

Butternut Squash and sprouting barley soup

 

∞ Main ∞

Shenandoah Valley Pork Shoulder

Braised red cabbage

 

∞ Dessert ∞

Chestnut hazelnut cake with milk chocolate cream

 

 

∞ Antipasti 

Rapini with lemon, whipped sheep’s milk ricotta and hazelnuts

Gougeres

Frittata

Puntarella, “Caesar” ( tuna confit?)

Lentil Salad

 

∞ First ∞

Lightly Smoked Matsutake Mushroom Consommé, butternut raviolini and slivers of foie gras

 

∞ Main ∞

Stuffed Breast of Humanely Raised Veal

Mustard Fruits

Green Herb Condiment

Oven Roasted Broccoli

 

∞ Dessert ∞

Stollen Spiced Holiday Cake

 

December 3rd & 4th

Bread Feast Menu

∞ Bredito Feasto, like a bolito misto ∞

 

Dinner will consist of veal and beef in a pot served with appropriate condiments
like horseradish and mostarda and with seasonal vegetables.

 

∞ Antipasto ∞

Marinated Rapini, lemon and hazelnut gremolata

Fried polenta with sheep’s milk ricotta and tomato condiment

Ham and cheese gougères

 

∞ First Course ∞

Pan Cotto col Pomodoro

Soup of Tomato and day old BreadFurst bread with Pecan Meadow Farms egg

 

∞ Main Course ∞

Grilled Heritage Breed Pork Loin – Green Sauce

Italian grass pea puree

 

∞ Dessert ∞

Brown Butter Pear Tart

 Vanilla whipped creme fraiche, candied hazelnuts, red wine sauce

 

November 12th, 13th & 14th

 

Bread Feast Menu

∞ Antipasto ∞

Chicken liver mousse with grilled baguette

Romaine and Bibb lettuce salad with Caesar dressing & shaved crudité

Butternut squash and onion tart

Sliced veal breast with tonnato sauce

 

∞ First Course ∞

Autumn Harvest Jewelbox

Farm egg, sauce "Amatriciana", roasted autumn vegetables, Reggiano

 

∞ Main Course ∞

Pecan Meadows Italian Heritage Breed Chicken braised cacciatore style

served with polenta

 

∞ Dessert ∞

Toasted Almond Pavlova

 Honey roasted quince, whipped vanilla creme fraiche, candied hazelnuts

Bread Feast Menu

November 5th & 6th, 2014

 

Bread Feast Menu

October 30, 2014

∞ First Course Antipasto ∞

Goat cheese tarts baked in the bread oven with crispy artichokes

Mixed lettuce salad with crudities with herbed vinaigrette

Marinated sardines with a tonnato sauce on whole grain bread

 

∞ Second Course ∞

Palladin bread bowls filled with marinated grilled peppers, mushrooms,

topped with a poached Amish farm egg and tomato sauce

 

∞ Main Course ∞

Breast of veal (humanely raised) stuffed and braised accompanied by cream puffs

with Yukon Gold potatoes and Gouda cheese, braised root vegetables, Cippolini onions

 

∞ Dessert ∞

Almond Pavlova with roasted quince served with crème Chantilly

Bread Feast Menu

October 23, 2014

∞ First Course Antipasto ∞

Goat cheese tarts baked in the bread oven with crispy artichokes

Mixed lettuce salad with crudités and herbed vinaigrette

Marinated sardines with a tonnato sauce on whole grain bread

 

∞ Second Course ∞

Palladin bread bowls filled with marinated grilled peppers and mushrooms, topped
with a poached Amish farm egg and tomato sauce

 

∞ Main Course ∞

Breast of veal (humanely-raised) stuffed and braised, accompanied by cream puffs
with Yukon Gold potatoes and Gouda cheese

Rapini with hazelnuts

 

∞ Dessert ∞

Almond Pavlova with roasted quince or apple, candied fruit, honey nougat baked
in the bread oven and served with crème Chantilly

4434 Connecticut Avenue NW Washington, DC 20008 | (202) 765-1200 | info@breadfurst.com

 

We are open daily from 8am until 6pm.