Premiered earlier this month, Alhambra is the new restaurant (replacing Decanter) at the St. Regis, Washington, DC. It is offering a Mediterranean menu crafted by the hotel’s new executive chef, Sébastien Giannini. who was formerly with the W Montreal.
“Alhambra is the crown jewel and the latest new culinary option in Washington, D.C.’s bustling White House district” notes Joseph Mattioli, General Manager of The St. Regis, Washington D.C. “Chef Giannini has created a bright Mediterranean menu strongly influenced by his French background. The refined menu will be punctuated by elevated table-side service and a distinctive level of service, making the restaurant a new favorite for Washington diners.”
The menu will feature several signature dishes including scallops a la plancha served with savora mustard, turmeric, and raw cauliflower; tomahawk steak, designed for two diners, it includes taggiasca olives, pommes chateau, preserved lemon, and braised cauliflower; olive pit roasted chicken featuring an herb butter and mousseline; and rockfish, served over chorizo, cherrystone clams, and topped with an aioli foam.
Chef Giannini is also offering a Sunday brunch menu with French-inspired Mediterranean dishes including lobster “folie folie” which includes poached eggs, hollandaise, served with rustic bread; Albufera waffle, a take on chicken and waffles with cocotte seared chicken breast and ice wine maple syrup drizzled on top; and orange duck over creamy polenta with a black olive sauce.
Diners with a sweet tooth can finish any meal at Alhambra with one of Executive Pastry Chef Thierry Delourneaux’s iconic desserts including the orange blanc manger with dehydrated meringue, orange sanguine, and Tahitian vanilla Chantilly; and the Alhambra which features chocolate gianduja, Monte Carlo mousse, and strawberry sorbet.
Inspired by the wealth of cultures that comprise the Mediterranean region, Alhambra seeks to offer Washington diners a global experience, punctuated by Chef Giannini’s classic French background. The restaurant is also emphasizing unique differentiators such as tableside preparation, a nod to a more personalized rapport with the guest, including a unique take on tuna tartare, complete with date puree, harissa paste, preserved lemon, marcona almond, and quail’s egg yolk.
The new restaurant has also formed strategic partnerships with local purveyors including with Boulangerie Christophe, a local baker from the South of France, who has introduced an exclusive Mediterranean-inspired fig and walnut loaf that is served exclusively in Alhambra.
