Location: Washington, DC
Visit Date: August 9, 2019

“As the recipient of one star from the prestigious Michelin Guide and the only Forbes five star rated restaurant in Washington, DC, Plume at The Jefferson hotel serves as a discreet and welcoming backdrop to the artistry of our award-winning culinary team.

Choose a cozy nook or a table by the fireplace and enjoy a seasonal fine dining menu inspired by the harvest from Thomas Jefferson's kitchen gardens at Monticello. Sip on wines from a list spanning more than a dozen nationalities and consists of over 1,300 labels, including the country's largest Madeira collection, currently offering one of last bottles of 1720 Madeira in the world.”

Food

Amuse Bouche
Seared Albacore Tuna | Squid Ink Tuile | Kumquat Purée | Yuzu Truffle Vinaigrette
New England Red Drum Filet and Quahog Clam | Noilly Prat Vegetable Chowder
California Squab Breast | Grape Leaf | Turnip | Peach Butter
Takamori Wagyu Rib Cap | Chanterelle | Leek and Beef Reduction
Pre-Dessert
Orange Tres Leches | White Chocolate Cream | Orange Foam | Toasted Almond Ice Cream

Seared Albacore Tuna | Squid Ink Tuile | Kumquat Purée | Yuzu Truffle Vinaigrette

MICHELIN Guide’s Point Of View

“There is hardly a more civilized dining experience than the one offered at Plume, where you can rest assured of some seriously well-dressed and good-looking company.Tucked inside the stately Jefferson Hotel, where signed documents by the eponymous president double as design elements, this dining room echoes that mood without ever feeling fusty or musty.

Dinner is a well-orchestrated symphony composed of five courses focused on vegetarian options. Commence with a neat mound of kohlrabi, slightly warmed, crunchy; and garnished with chervil pesto and sunflower seeds. Polenta dressed with a broth redolent of blackberry leaf, king trumpet mushrooms, and poached apricot is an exalted creation; and may be followed by a striking ensemble of seasonal white asparagus, pistachio paste, and basmati rice "cream" infused with morello cherries. It's so good, you may even want to take a swipe at sopping up every last drop. An almond-and-orange confection coupled with rich chocolate mousse and spiced wine sorbet makes for a delectable finale.

The wine list spotlights the world’s top regions, but ask the sommelier about top selections from Virginia’s best producers for an ultra-special experience.”

Amuse Bouche