The luxury hotel Mayflower Grace now offers fine dining on the premises
The Mayflower Grace, a luxury hotel and spa, launched a new dining experience this spring with a fresh menu and a new, updated look.
Chef Stephen Barck showcases modern European cuisine with his seasonal menu incorporating quality, local ingredients and produce. Expect exquisite seafood: Maine lobster and crab, and Connecticut oysters. Try the Maine peekytoe crab and avocado salad. Among entrees, the poached Maine lobster and scallop mousseline adorned with sautéed kale, fennel, lemon gnocchi, and cognac-coral butter sauce is a standout. Appetizers are $18 to $25 and entrees $38 to $50. Save room for caviar. With five in stock and three additional available with advance order, choices range from sinfully silky Royal Siberian ($110) to Special Reserve Ossetra ($600). Pastry chef Gabby Rios’s penchant for chocolate shines through in the dark chocolate soufflé.
The brighter, elegantly renovated dining areas bring the beauty of the outdoors inside. Formal dining in the Muse by Jonathan Cartwright, named after Grace Hotel’s chef de cuisine, features contemporary design in neutral tones. A newly installed step-down patio offers casual al-fresco dining.
Mayflower Grace 118 Woodbury Rd., Washington, 860-868-9466 E