Park Hyatt Washington, D.C.’s Director of Food & Beverage and Culinary Operations Troy Knapp and Blue Duck Tavern’s Executive Chef Adam Howard introduced an assortment of light bites to complement the vibrant cheese and charcuterie program in Blue Duck Lounge.  Guests can enjoy a rotating selection of Snacks, Bar Jars and Wine Bites, which will embrace local farms and producers in the Mid-Atlantic, which complement the Lounge’s cheese and charcuterie menu.  This new menu is available exclusively in Blue Duck Lounge Tuesday through Saturday, from 4 p.m. to 10 p.m.  Highlights from the Snacks section of the menu include Butter Dipped Crudités with sea salt; Everything Spiced Chicharrons with onion sour cream and trout roe, and Pickled Shrimp with green goddess dressing. 

Bar Jars are just as enticing and include Potted Smoked Bluefish with house-made crème fraîche, served with seeded crackers; Farmer’s Cheese with rooftop honey, sea salt, served with country toast; Sorghum-Roasted Pecans; Salbitxada with almond, piquillo pepper and garlic, served with country toast; Marinated Olives, as well as Duck & Foie Gras Rillettes with Lapsing Tea gelée, served with country toast.  The culinary team has also worked with Blue Duck Tavern General Manager Joseph Cerione to create a selection of Wine Bites, small bitesize dishes which are daringly presented on a plate, which is placed on top of a three-ounce glass of wine.  Wine Bites will rotate monthly with current offerings to include Elk Cove Pinot Noir Rose from Willamette Valley, Oregon paired with a Cheese & Charcuterie Skewer; Pierre Spar Riesling Grand Reserve from Alsace, France paired with a Maryland Crab Roll with sunchoke chow chow and a Rombauer Zinfandel from Napa Valley, California paired with a Short Rib Tartine with horseradish aioli and pickled onion.  Snacks, Bar Jars and Wine Bites are priced from $10 to $22 each.

 Additionally, a selection of small production cheese and charcuterie offerings are also available at Blue Duck Lounge to enhance the exploration experience for guests.  Examples include Housemade Country-Style Pate; Broadbent Country Ham, cured ham aged six months from Kuttawa, Kentucky; Seven Sisters, a pasteurized cow’s milk cheese from Coatesville, Pennsylvania that has been aged for eight months; Monocacy Ash, a soft-ripened, two-layer, pasteurized goat cheese from Boyds, Maryland, as well as Friesago, an Asiago-style, semi-aged, pasteurized sheep’s milk cheese from Nerstrand, Minnesota.  Priced at $18 for three, $32 for six and $46 for nine, selections are presented to each guest on a handsome cheese board, accompanied by country sourdough, lavish, house-made mustard and local preserves. 

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