The District Line

Next up on my recap of eating my way through Washington DC included dinner at The District Line inside the Washington Hilton

The chefs there prepared a special tasting menu for our little group and it was beyond amazing.

The menu featured 3 courses, complete with wine pairings ending with a decadent dessert spread.

First course included a Souvignon Blanc from New Zealand – Brancott.

As well as a Maryland crabmeat salad served with grilled yellow watermelon and a crisp yucca chip.

It was very refreshing!

Second course started off with a Pinot Noir, from Carneros California – Buena Vista

It featured a tea smoked and five spiced duck breast served with roasted hen of the wood mushroom, baby bok choy, red currant tomato, lotus chips and ponzu vinaigrette.

This was my first time eating duck and it was delicious!

The tea smoked flavor was pretty amazing. I was proud of myself for trying it and even happier that I really enjoyed it!

Our third course boasted a Cabernet Sauvignon from Napa – Mount Veeder Winery. It paired perfectly with the medallion of venison served with potato puree, shaved Brussels sprouts fondue and espresso reduction.

This was my first taste of venison and it knocked my socks off!

The grand finale of the meal featured a coffee bean and tea leaf hot chocolate brûlée and panna cotta, caramelized fig cake, port reduction, tulle with firefly goat cheese glace.

You might think that after the three previous courses I would be full, but I have a separate section in my tummy for desserts! This plate was like a dream come true!