Chef Ronde as he prefers to be called draws inspiration from his continual study of both classic southern cuisines with contemporary flair while creating hearty soulful meals reminiscent of comfort foods, skillfully presented in a new light. His appreciation for international cuisine is often reflected in his daily specials and his seasonally inspired menus. He was practicing his art at such establishments as Spike and Charlie’s Jr. Café in Charleston. He draws deep into his own family traditions where he so vividly recalls joining his grandparents in preparing family meals.

Ronde is continually challenging himself to create interesting pairings of unique items in creative combinations and by using only the freshest of ingredients in his creations. Ronde’s background and culinary training took place at several local restaurants moving thru the ranks, where he gained inspiration from a supportive platform and various mentors.

• Central downtown location, ideal for both business and leisure travel.
• Walking distance to three METRO stops: Foggy Bottom, Dupont Circle and Farragut North.
• Minutes away from The White House, the K Street and Connecticut Avenue, NW Business Corridor and Embassy Row.
• Only minutes to the Kennedy Center for the Performing Arts, Georgetown and the Smithsonian Museums.

DINNER MENU

Sunday thru Thursday, 5:00 p.m. – 10:00 p.m.
Friday thru Saturday, 5:00 p.m. – 11:00 p.m.
 

Appetizers

Soup of the Day

Butternut Squash Ravioli Stuffed with Chevre, Sage,
Pecans and drizzled with Balsamic Brown Butter Sauce

Chick Pea “Two Ways” Sampler of Hummus, Falafel and Grilled Vegetables

Buttermilk Battered Chicken Flash Fried Boneless Breast
with Sweet Potato Pecan Puree

Duck Tortillas Soy Roasted Duck and Tender Ginger Root Salad

Flash Fried Shrimp With a Duo of Tarragon Caper Mayo and Ancho Chili Sauce

Beef Medallions Beef Tenderloin with Roasted Garlic E.V.O.O. Mash Potatoes
and Cracked Pepper Sauce

Crab Cake MD Style Crab cake over Curried Cream Spinach and Grape Tomatoes

Pan Seared Scallops Dry Pack Scallops over Miso-Shiitake Risotto

Rosemary Lamb Pan Roasted Choice Lamb Nestled
on Hummus and Cracked Pepper Sauce


Salads
Appetizer or Entrée

Caesar Salad Romaine Hearts, Dressing, And Asiago Croutons

Spinach Salad With Feta Cheese, Portobello Mushrooms,
Red Onion, Hard Boiled Egg, and Pancetta Crisps

Tender Ginger Root Salad With Mixed Greens, Cabbage, Carrot,
Red Pepper, Snow Peas, Mandarin Oranges, Toasted Almonds
And A Miso-Soy Vinaigrette

Grilled Romaine Paired with a fresh Mozzarella-Tomato Napoleon
and a drizzle of Honey Balsamic Reduction



Entrées

Steak and Fries
Grilled Vegetables, Fries and Cracked Pepper Sauce

10oz. Pork Chop
Garlic Mash Potatoes Wild Mushrooms, Grilled Asparagus and Whole Grain Demi Glace

Homemade Butternut Squash Ravioli
Stuffed with Chevre, Sage and Pecans tossed with Spinach, Grilled Chicken
and Balsamic Brown Butter Sauce

Rosemary Lamb
Pan Seared Lamb, Saffron Simmered Rice, Grilled Ribbons of Squash,
Fried Onion Strings and Cracked Pepper Sauce

Pan Roasted Chicken
Semi-Boneless Half Chicken, Sweet Potato Pecan Puree, Macaroni and Cheese,
Broccolini and Smoked Apple wood Bacon Sauce

Dry Aged NY Strip Steak Garlic Mashed Potatoes, Sautéed Shallots,
Spinach Portabella Mushrooms With Sage Gravy And Onion Strings

Apple Butter Braised Veal Green Bean Risotto, Butternut Squash
and Fried Onion String

Meat and Potatoes Beef Tenderloin Medallions,
Roasted Garlic Mash Potatoes, Broccolini and Sage Gravy

Pan Seared Salmon Filet Over Snow Pea-Crab Risotto,
Roasted Red Pepper, Basil and Olive Butter Emulsion

Maryland Crab Cakes Sweet Potato-Black bean Salsa and Curry Cream Spinach

Seafood Fettuccini Shrimp, Scallops, Mussels, Shiitake Mushrooms,
Haricot Vert and Grape Tomato Tossed In Saffron Cream Sauce

Saffron Paella Shrimp, Scallops, Mussels, Clams, Chicken,
Andouille and Peas with Saffron Rice

Ponzu Marinated Scallops Pan Seared Dry Packed Scallops, Julienne Vegetables,
Cilantro, Crushed Peanuts, Toasted Coconut and Angel Hair with Lime Butter Emulsion

 Cigar and Pipe Smoking is Strictly Prohibited.
A Gratuity of 18% Will Be Added to Parties of 6 or More.
 

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