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CityZen

at the Mandarin Oriental
  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New), Vegetarian-Friendly
  • 1330 Maryland Ave SW, Washington DC20024 38.884485 -77.028123
  • (At 12th St SW)
  • click map to interact
  • (202) 787-6006
  • 0

Appetizer

Cityzen Garbure roasted rohan duck consommé, savoy cabbage and duck gizzard confit   
Warm Marinated Hudson River Shad cityzen german potato salad and smoked shad roe beurre blanc   
Spring Garlic Profiteroles with a fricassée of louisiana crayfish and english peas   
Crispy Tête De Cochon french green lentils, baby carrots, frisée lettuce and poached quail eggs   
Baked Rappahannock River Oysters roasted tofu, yuzu kosho sorbet and crispy oyster plant   

Fish

Cityzen Cod Polonaise roasted cauliflower florets, hard boiled path valley farm egg, lemon and roasted garlic mousseline   
Sautéed Filet Of Kona Kampachi green asparagus, roasted celery root and tarragon broth   
Crispy Skin Fillet Of Mediterranean Branzino rosemary roasted olives, cityzen chorizo, arugula duxelles and toasted barley   
Seared Maine Sea Scallops california sea urchin and confit grapefruit zest, haas avocado and fennel salsa   

Meat

Paillard Of Bobo Farms Poussin rhubarb marmalade, green radish, pickled baby peach and marjoram aioli   
Braised Kanagy Farms Shoat Shoulder hen of the woods mushroom friandise, pickled baby beets and leek top purée   
Crispy Marcho Farms Veal Sweetbreads braised napa cabbage, preserved kumquats, shaved perigord truffles and fava bean coulis   
Herb Roasted Elysian Fields Farm Lamb Saddle english pea samosa, shaved turnips and cumin spiced yogurt   

 

Cheese a selection of artisanal cheeses from our trolley  supp 22.00

Dessert

Ruby Red Grapefruit Tart campari gelée, sablé breton, whipped tarragon and vanilla ice cream   
Mango Sticky Rice coconut risotto, cardamom-cured mango, black sesame crumble and frozen yuzu mousse   
Cityzen Nougat honey almond semifreddo with poached dried apricots, warm pistachio financier and tart dried cherry sorbet   
Roasted Banana Split tanariva chocolate ganache, caramelized bananas, candied cashews and black currant marshmallows   

Chef’s Tasting

Six Course Tasting Menu, $120. Sommelier’s Pairing, $85 / $135.

Roasted Spring Asparagus And Baby Mache preserved kumquat, focaccia bread pudding and sweet garlic emulsion   
Chilled Maine Lobster Salad with english cucumber, red pepper and earth ‘n’ eats horseradish   
Sesame Crusted Big-Eye Tuna rhubarb paste, grilled takenoko and braised baby bok choy   
Cityzen Lamb Carbonara crispy elysian fields farm lamb bacon, parmigiano reggiano agnolotti and micro chives   
Pan Roasted Prime Midwestern Beef Ribeye pan roasted thumbelina carrots, baby turnips, spiced carrot purée and corned beef bacos   
Chocolate Napoleon blood orange ganache, whipped bahibe chocolate and salted caramel ice cream   
A Selection Of Artisanal Cheeses From Our Trolley $22 Supplement

Chef’s Vegetarian

Six Course Tasting Menu, $110. Sommelier’s Pairing, $85 / $135.

Spring Asparagus Ribbon Salad toasted sesame seed, green almonds and rhubarb vinaigrette   
Earth ‘N’ Eats Horseradish Chiboust with heirloom beet and celery vierge   
Cityzen Falafel with goat cheese bavarois, minced piquillo pepper and marinated cucumber   
Pan Roasted Jerusalem Artichokes sunflower seed and barley risotto, pea tendrils and orange zest   
Wild Mushroom Pot Au Feu with potato marrow, baby leek, scarlet turnip and anise hyssop   
Carrot Cake Soufflé whipped vanilla cream cheese, carrot cake croutons and passion fruit sorbet   
A Selection Of Artisanal Cheeses From Our Trolley $22 Supplement

Bar Tasting

Three-Course Menu, $50. Optional Wine Pairing, $25.

Appetizers

Globe Artichoke Soup sautéed veal sweetbreads, piquillo peppers and artichoke duxelle   
Sunchoke Agnolotti navel orange, and crispy mustard greens   
Crispy Kanagy Farm Shoat Belly grilled broken arrow ranch quail, fuyu persimmon marmalade, yuzu jam and virginia peanut sauce   

Entrées

Sautéed Pave Of Maine Merlu sautéed broccoli rabe leaves, coconut infused jasmine rice, confit cuttlefish and cilantro gremolata   
Salt Crusted Virginia Beef gruyere mousseline, baby spinach, sautéed mushroom and beurre moelle   

Desserts

Crispy Winter Squash Beggar’s Purse quince velouté and autumn succotash   
Cityzen Marjolaine whipped tanariva ganache, chocolate hazelnut feuilletine cake, praliné mousse and valrhona chocolate sorbet   
Vanilla-Roasted Late Harvest Plums chevre mousse cake, candied almonds and muscovado ice cream   

 

Wines By The Glass

Sparkling

NV Foss Marai cuvée, prosecco, italy   13.00
NV Bisol ‘jeio’, prosecco rosé, italy   13.00
NV Chartogne-Taillet sainte-anne brut, merfy, champagne   20.00
NV Pol Roger brut, champagne   30.00
02 Dom Pérignon brut, champagne   49.00

White

10 Fritz Haag braun.juffer sonnenuhr, spätlese, mosel, germany   19.00
10 Schönborn estate, dry riesling, rheingau, germany   13.00
11 Gobelsburger grüner veltliner, austria   12.00
11 Mapema sauvignon blanc, mendoza, argentina   10.00
11 Chehalem pinot gris, willamette valley, oregon   13.00
11 Bonneau catherine’s vineyard chardonnay, los carneros   16.00
11 J.M. Boillot 1er cru chardonnay, montagny, france   16.00
NV Lustau jarana, light fino sherry, jerez, spain   8.00
NV Hideyoshi namacho honjozo sake, akita, japan   10.00

Red

12 Triennes cinsault rosé, vin du pays du var, france   12.00
10 Frog’s Leap zinfandel, napa valley   16.00
10 Musset-Roullier cabernet franc, anjou, france   11.00
10 Araujo altagracia, cabernet sauvignon, napa valley, ca   48.00
11 Lemelson ‘thea’s selection’, pinot noir, willamette valley   16.00
10 Domaine Brusset grenache/carignan, ventoux, france   10.00
09 Ramey syrah, sonoma coast   19.00
10 Armilla sangiovese, rosso di montalcino, italy   16.00
11 Familia Mayol malbec, mendoza, argentina   13.00

Non-Alcoholic

NV Precco non-alcoholic sparkling grape juice, germany   12.00

 

CityZen
1330 Maryland Ave SW
At 12th St SW
(202) 787-6006
or (202) 554-8588
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