The Hay-Adams Unveils New, Seasonally Inspired Menus

Press Release

FOR IMMEDIATE RELEASE 

The Hay-Adams Unveils New, Seasonally Inspired Menus 

New lunch, dinner, and dessert and libations menus at The Lafayette and a new light bites and drinks menu at Off The Record invite cozy conviviality 
celebrating seasonal ingredients 

WASHINGTON, DC, November 6, 2023 — The Hay-Adams is serving up more of its legendary culinary pursuits and conviviality in downtown D.C. this fall, with a new food and beverage lineup that promises an array of unforgettable sensory experiences during the autumn season and beyond.

“This is a time of year when gathering over a meal or drinks feels especially rewarding,” said Alexander Roig, Director of Food & Beverage at The Hay-Adams. “Our chefs have thoughtfully crafted new menus for the fall that evoke nostalgia through a combination of flavors, ingredients and textures. We have matched those sensory elements with a selection of libations that can accompany desserts or stand alone as digestifs at The Lafayette, and with several new wines, cocktails and spirits at Off The Record.”

New Lunch, Dinner, and Dessert and Libations Menus at The Lafayette

The Hay-Adams’ talented culinary team has crafted new fall menus for both of its outlets. At fine-dining restaurant The Lafayette, Hay-Adams Chef de Cuisine Arturo Elias has added nuances and highlights to lunch and dinner, drawing inspiration from seasonal and locally-sourced ingredients.

A new menu of sides like Pommes Anna and Charred Broccolini with Lemon Zest and Crispy Shallots offers elegant takes on favorite ingredients, complemented by fall-focused Roasted Wild Mushrooms with Fresh Herbs. The richness of the season is present in the Prosciutto Wrapped Pork Tenderloin with Honeynut Squash Puree, Crispy Kale and Mustard Glaze, while the Seared Dover Sole has been reimagined to pair with Fall Root Vegetables, Crispy Potatoes and Brown Butter Beurre Blanc.

Two plant-forward mains—Beet Root Agnolotti with Shaved Carrots, Carrot-Top Pesto and Parmigiano Reggiano, and Miso Marinated Portobello Steak with Tempura Maitake, Rapini, Black Garlic, Mushroom Demi-Glace—aim to intrigue the palate.

Those who wish to explore the sweet specialties on offer for lunch and dinner will find satisfaction in selections like Red Wine Glazed Figs with Fig Marmalade, Wine and Cassis Sauce and Coconut Gelato; Tatin of Apple Spiral, Caramelized Puff Pastry, Baked Apple Cremeux and Spiced Apple Financier; Truffle Noir with Vanilla Mascarpone Chantilly, Truffle Ice Cream and Chocolate Choux Pastry; and Hazelnut Praline Soufflè with Remy Martin and Dulce Ice Cream and Praline Anglaise, created by Pastry Chef Alvin Park.

Bar Manager Rachel Sergi has curated a delectable suite of sips to follow a meal, including a Baileys Affogato and Espresso Martini, which can stand in as desserts. A menu of Cognacs completes The Lafayette’s fall Libations menu, with Kelt XO, Larressingle VSOP Armagnac, Courvoisier VS/VSOP/XO, Hennessy VS/VSOP/XO and Remy Martin VSOP/XO on offer. A one-ounce pour of the ultra-rare Remy Martin Louis XIII is also available.

The Lafayette is open for lunch from 11:30 am to 2:00 pm Monday through Friday, and is open for dinner from 5:30 to 9:00 pm Monday through Saturday. The restaurant also serves weekday and weekend breakfasts, and brunch on Saturday and Sunday. Reservations are recommended via OpenTable or by calling 202.638.6600.  

Reimagined Light Bites and Drinks at Off The Record 

At Off The Record, the coveted below-ground-level bar at The Hay-Adams, both the light fare and the drink menus have new offerings.

New shareable bites created by Executive Chef Nicolas Legret and Executive Sous Chef Mitch Aldridge include new mouthwatering artisanal cheeses like Wisconsin’s Hook’s Blue Paradise and Carr Valley Black Truffle, and a local take on Cutlass from the team at Chapel’s Country Creamery, who wash the rind with Washed with Cutlass Vienna Lager from Heavy Seas Brewery in Baltimore. A new Charcuterie selection tantalizes taste buds with selections like Saucisson Rouge, Delaware Fireball, and Stagberry, accompanied by pickled vegetables. The Seared Calamari pops with the addition of piquillo peppers, pine nuts, arugula, lemon and garlic. Deviled Eggs with Frisée, Crostini, Ravigote Sauce and Fresh Herbs elevate the crowd-pleasing snack, while Pork Belly Skewers, Edamame Dumplings and Tuna Tartare play with umami-driven flavors and textures like sesame seeds, cucumber, crushed peanuts and crunchy garlic. A heartier plate is the newly added Fried Chicken Sandwich, either Regular Fried or Nashville Fried, accompanied by sweet potato fries.

Sweets, too, are new, like the Warm Homemade Cookie—Chocolate Brownie with caramel or Milk Chocolate & Pecan Praline—served with Remy Martin & Caramelized White Chocolate, Vanilla Bean, or Dark Chocolate ice cream. A Crème Fraiche Cheesecake with Speculoos Croustillant and Caramel Cremeux, and a Crème Brûlée with Fresh Berries and Whipped Cream, are also new – all creations of Chef Alvin Park.

Bar manager, Rachel Sergi, continues to develop intriguing selections across the drinks menu at Off The Record. With the new menu, she has added new white, rosé and red wines have been added, available by the glass or bottle, including a Jermann Pinot Grigio and a Vacqueyras by Domaine de la Bouissiere from the Rhône region in France. Off The Record’s cocktail menu has retained ever-popular favorites like “The Classic Pear Martini” and “Smoke & Mirrors,” while adding new concoctions by Sergi that are ideal for the cooler months, like an Espresso Martini, “Fireside Chat Old Fashioned” with Uncle Nearest Whiskey, Salted Caramel Syrup, Orange & Angostura Bitters and Charred Marshmallow; and “Lowrider,” with mezcal by Illegal and lime, Aperol, Bittermens Hellfire Shrub, Fever Tree Pink Grapefruit and Tajin.

Sergi’s new mocktail, “Monarch,” has been added, made with non-alcoholic sparkling apple, ginger, lime and butterfly pea flower.

Washington, DC-area craft brewers Atlas Brewery and DC Brau are featured in a new lineup of draft beers, with Bullpen Pilsner and Corruption IPA, respectively.

Bourbons from Blade and Bow and I.W. Harper have been added, as has a rye by Heaven’s Door. Scotch whisky additions to the menu include Oban 14-year, Johnnie Walker Blue Label, Auchentoshen Triple Wood from the Lowlands and  Lagavulin 16-year from Islay.

Off The Record is open from 11:30 am to 11:30 pm daily; light fare is served until 10:30 pm daily.

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