From business lunches to family dinners, Executive Chef Drew Adams sets the stage for an unforgettable steakhouse-dining experience, with a dramatic take on the new American cuisine.
- Valet parking complimentary Monday – Friday 11:30 am – 2:30 pm
- Valet parking USD 15 Sunday – Thursday: 6:00 pm – 10:00 pm Friday: 6:00 pm – 10:30 pm Saturday: 5:30 pm – 10:30 pm
We are an ocean-friendly restaurant.
- Michael’s Lobster Pot Pie
Brandied Lobster Cream, Seasonal Vegetables
- Filet Mignon
- Ahi Tuna Tartare
Ancho Chile, Asian Pear, Mint, Toasted Sesame Oil
Sourced from Heritage Farms in Pennsylvania and Virginia
- Berbere-Spiced Lamb Burger
Tzatziki, Feta, Tomato, Onion Chutney
- Bone-in Rib-Eye
Sourced from Shenandoah Valley
Drew AdamsExecutive Chef
Chef Adams has worked in some of Washington’s most highly recognized kitchens, including Rose’s Luxury in the city. A Johnson & Wales University culinary school graduate and a Baltimore, Maryland, native, he marries his mid-Atlantic sensibilities with classic culinary techniques.
“As a passionate forager, I often seek stimulation from the outdoors and I’m intrigued by the opportunity to unlock the culinary potential of what I find in nature. That’s why our menu features seasonal dishes that are predominantly locally sourced and inspired by the distinct character and cuisine of the Washington, DC region.”
More Dining Options
Ideal for time-zone–hopping travellers, impromptu meetings or for a quiet, private meal, our extensive international menu lets you dine 24 hours a day in the comfort of your guest room or suite.