The Grand ZDC Hotel
Luxury Palace & Resort
Handmade laminated French butter pastries baked fresh every dawn, served with Bonne Maman jams.
Smashed Hass avocados on toasted sourdough, soft poached eggs, Danish feta, and smoked paprika.
Artisanal honey-roasted granola, fresh organic blueberries, strawberries, and chia seed drizzle.
Served with saffron fennel puree, wilted baby spinach, and caper lemon beurre blanc.
Slow-stirred carnaroli rice with porcini mushrooms, 24-month aged Parmigiano Reggiano, and black truffle drizzle.
Caramelized sweet onions in rich aromatic broth, topped with sourdough crouton and melted Gruyère cheese.
Crisp shortcrust with Norwegian smoked salmon, capers, fresh dill, and lemon zest.
Choux pastry filled with 70% Valrhona dark chocolate cream and glossy dark chocolate glaze.
Herb-crusted lamb rack cooked to medium rare perfection, with garlic potato mousseline and rosemary jus.
Hand-rolled pasta filled with buffalo ricotta and baby spinach, tossed in browned sage butter and roasted pine nuts.
Golden seared sea scallops served over cauliflower purée, crispy pancetta, and pea reduction.
Silky egg custard with natural bourbon vanilla, torched caramelized sugar crust, and fresh raspberries.