Fans of Roofers Union in Adams Morgan can dig into Executive Chef Jenn Flynn’s new summer dishes, beginning Thursday. Flynn’s deft hand with Mid-Atlantic summer flavors results in a surprisingly delicate menu full of satisfying dishes sure to delight vegetarians as well as stalwart carnivores.
New starters on the summer menu including an array of vegetarian dishes packed with flavor. Must-try starters include grilled asparagus with pistachio pesto and candied lemon; a silky plate of burrata with sautéed zucchini, sweet squash jam, mint oil, and pickled ramp vinaigrette; and zingy garden gazpacho with touches of cucumber, red pepper, and basil. Chicken liver mousse, a perennial favorite at Roofers Union, gets a seasonal update with tart rhubarb gelee and preserves, the perfect touches to cut through the rich spread.
Hot new supper entrees include homemade spring pea ricotta ravioli with crispy Serrano ham, mint, and garlic cream; smoked chicken thigh flatbread piled with chicken, homemade barbecue sauce, and more pickled ramps preserved from earlier this spring; and pan-roasted Alaskan halibut with black quinoa, leeks, and a soft herb vinaigrette. Roofers Union’s signature stuffed sausages and sandwiches get an update, with new housemade sausages introduced including a banh mi sausage with chicken liver mousse, shaved carrot, cucumber, basil, and mint served on a pretzel roll.
“We are so lucky to have organizations growing awesome ingredients right here in DC more and more frequently,” says Flynn, who works with regional providers including vendors at the Adams Morgan Farmers Market and Path Valley Farms, based in Pennsylvania. “I hope guests at Roofers Union will feel the heart I put into these dishes and gain a greater appreciation for how delicious it can be to eat local.”
Roofers Union’s kitchen serves dinner from 5 p.m. until 10 p.m. Monday through Thursday, 5 p.m. until 11 p.m. on Friday and Saturdays, and 5 p.m. to 9 p.m. on Sunday. Brunch is served on Saturdays and Sundays from 11 a.m. until 2:30 p.m.