Young and Hungry

Perusing Holiday Menus, Part I: Christmas Goose at Againn

Are you staying in town for Christmas and/or New Years and haven't made feasting plans yet? Young & Hungry is featuring what's being planned at a number of restaurants around the area for the holidays. Let's get started...

  • Here's what Againn, pictured above, has planned for Christmas Eve: Seafood Terrine served with scallop mousse, Loch Duart salmon, cod, shrimp, dill aioli, and mache followed by Christmas goose served with Brussels sprouts, bacon lardons, goose fat potatoes and bread sauce and for dessert, a Christmas pudding with currants, raisins, winter spices, and topped with brandy Anglaise.

    Dinner seatings start at 5:30 p.m.; $65 per person (tax, tip and gratuity not included); call (202) 639-9830 for reservations and more information.

  • The Mayflower Hotel's Café Promenade will serve a Christmas Day brunch and will celebrate the hotel's 85th anniversary with an 85th Anniversary Sparkling Cuvee created in collaboration with Iron Horse Vineyards from California's Sonoma County. There will be stations featuring baked honey-glazed mam and pineapple chutney, macadamia nut–crusted rack of lamb, Dijon-cabernet reduction, and roasted free-range turkey, lemon-thyme gravy; a full seafood bar with smoked salmon, trout, and gravlax, littleneck clams on half shell, and marinated calamari with mixed peppers; sweet potato gnocchi with maple cinnamon brown butter; and a chocolate fountain for dessert.Brunch seatings will start at 11 a.m.; the price for adults is $75 per person, $35 for every child 12 and under, tax and gratuity not included. Call 202-347-2233 for reservations.

  • Occidental Grill & Seafood has a four-course New Years Eve menu featuring choices including slow-braised pork belly with star anise, ginger, hoisin sauce and rice wine, served with crispy wontons, glazed ginger, savoy cabbage, and candied kumquats; warm heirloom gold red and candy-stripe baby beet salad, Cara Cara oranges, baby Upland cress, glazed walnuts and a five-peppercorn goat cheese dressing; butter-poached Maine lobster with squash timbale flan, Swiss chard, pancetta, and turmeric mustard seed sauce; pan-seared Chesapeake Bay rockfish with fennel and coriander seed, ragout of Manila clams and Maine mussels, grilled fennel, black olives, and a tarragon nage sauce; grilled petite filet with sweet onion soubise, honey-cap mushrooms, and black truffle foie gras sauce; grilled marinated loin of venison with currants, mustard greens, celery-root Puree, and elderberry reduction; and apricot tarte with salted caramel vanilla ice cream and streusel.The dinner is priced at $75 per person; call for reservations at (202) 783-1475.
  • More menus will be featured in subsequent posts. Feel free to send me more at by e-mailing me.

    Photo of Againn courtesy Powers and Crewe Photography

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