Saturday, July 13, 2013

Todd Grays Muse at the Corcoran Gallery of Art ~ Vegan Sunday Brunch



Vegan Brunch



Vegan Buffet $25.00 per person


Live music


Ridiculously delicious sangrias


Discount for Gallery admission



Menu for July


Chilled Mango and Passion Fruit Soup

with Blackberries and Mint

Chick Pea Salad
with Artichoke Hearts, Shaved Red Onions and English Cucumbers

Muse Chopped Salad
with Julienne of Carrots, Sungold Tomatoes, and Raspberry Vinaigrette Served with Crispy
Skipjack Chips

Watermelon and Cantaloupe Salad with Thai Basil and Smoked Sea Salt


Banana Flap Jacks
with Maple Syrup and Granola Crumble

Tofu Scramble
with Arugula Pesto & Fired Leeks and 
Warm Corn Tortillas

Muse Truffle Mac
with Wild Mushrooms and Green Onion

Banana & Chocolate Chip Mini Muffins
Raspberry and Apricot Crumbles

BBQ Tofu on Sweet Summer Corn

Reservations: toddgraysmuse.com




Wednesday, May 8, 2013

Mothers Day 2013


Three Courses – Adults $48 • Children 12 and Under $30
Sunday, May 12 / 12:00 – 4:00 pm

FIRST COURSE

Cream of Sweet Red Pepper and Fennel Soup
Garlic Custard, Shisito Peppers, Spring Onion
Bibb Lettuce and Red Romaine Salad
Shaved Parmesan, Warm Quail Egg in Brioche, Lemon Garlic Dressing
Roasted Heirloom Red and Golden Beets
Poached Raisins, Shaved Red Onions, Almond-Caper Vinaigrette
Butter Basted Cold Water Diver Scallops
Spring Asparagus Salad, Sautéed Red Ribbed Spinach, Golden Beet Coulis
Smoked Black Trumpet Mushrooms and Rappahannock Asparagus (V)
Marcona Almonds, Grilled Ramps, Sesame Brittle

MAIN COURSE

Equinox “Steak and Eggs”
Pan Roasted Black Angus Beef Tenderloin, Farm Egg Frittata, Smoked Cheddar
Grilled Wild West Coast Salmon Filet with Roasted Blue Prawn
Spinach Cannelloni, Sweet Pea Coulis, Trout Roe Butter
Equinox Signature Jumbo Lump Crabcakes
Grilled Pea Shoots, Shaved Virginia Ham, Shallot Mustard Butter
Grilled Breast of Pennsylvania Farm Chicken with Hazelnut Spaetzle
Wild Nettles, Grilled Bulb Onions, Aged Sherry Jus
Praline Brioche French Toast
Amaretto Maple Syrup, Vanilla Cream, Pineapple Compote
Israeli Couscous Risotto with Royal Trumpet Mushrooms (V)
Fava Beans, Fiddlehead Ferns, Ginger-Carrot Broth

SWEET COURSE

German Chocolate Cake  
Coconut Sorbet, Orange Scented Anglaise, Candied Almonds
Pistachio Cream Cheese Torte  
Sour Cherry Sorbet, Cocoa Coulis, Candied Pistachios
Pineapple Upside Down Cake  
Cinnamon Ice Cream, Mixed Fruit Salsa, Candied Almonds
Chocolate Cherry Brownie  (V)
Coconut Sorbet, Mount Gay Rum Carmel, Toasted Almonds

ADDITIONAL SIDES

Grilled Jersey Asparagus    8
Prosciutto di Parma, Lemon Vinaigrette, Hazelnut Crumble
Equinox Truffled Macaroni and Cheese    10
Elbow Macaroni and Vermont Cheddar
Golden String Beans (V)   7
Roasted Shallots, Marcona Almonds, Good Olive Oil


Tuesday, June 5, 2012

June Brunch at Muse


                  




~ JUNE MUSE MARKET BRUNCH ~
Farmer’s Market Salad
Roasted Asparagus and Sherry Mustard Vinaigrette

Heirloom Tomato and Cucumber Salad
Basil Pesto and Shaved Red Onion

Banana and Brown Sugar Pancakes
Spiced Rum and Pecan Sauce

Muse Summer Eggs Benedict
Tomato Confit, Garlic-Chive Hollandaise

Summer Squash and Farm Egg Casserole
Grilled Vidalia Onion, Garden Thyme and Parmesan

BBQ Scottish Salmon
Early Summer Sweet Corn and Backyard Basil

Proscuitto and Compressed Melon
Fresh Bocconcini and Balsamic Vinaigrette

Italian Fennel Sausage and Applewood Smoked Bacon

                              Classic Fruit Tart, Almond Cake, Lemon Pound Cake



June 24th

~ JUNE VEGAN BRUNCH ~
Vegan Deviled Eggs
Whipped Tofu “Yolks” and Cavi-art®

Banana Bread and Brown Sugar Pancakes
Sweet Pecan Butter sauce and Marinated West-Virginia Strawberries

Grilled Byrd Mill Polenta
Grilled Vidalia Onion, Thyme and Grana Padano

Local Heirloom Tomato and Cucumber Salad
Mint Pesto and Cracked Black Pepper

Sweet Corn and New Potato Boil
Vegan Sausage, Old Bay and Thyme

Watermelon Salad
Shaved Fennel, Mint, Extra Virgin Olive Oil and Lime

Compressed Summer Fruit Terrine
Moscato D’asti Geleé and Tahitian Vanilla

Market Salad
Marinated Peaches in Five Spice

Desserts Provided by Sticky Fingers’ Bakery

http://toddgraysmuse.com/contact.html

Tuesday, May 29, 2012

Summer Cooking Classes







FRESHFARM Market by the White House
with the culinary team of Equinox Restaurant.
Join Chef Todd Gray
And chefs Karen Nicolas & Scott Galigeos
for an unparalleled culinary experience. You’ll stroll the farmers market stalls and pick up fresh ingredients for a delicious dinner
After work
Invite a friend to come with you and meet the chefs back at
Corcoran Gallery of Art
In the
Muse Café Kitchen
for a happy hour and with chefs guidance to pull it all together into a memorable seasonal meal.



Market Tour: 11:30- 12:30: Tour the Freshfarm Market by
the White House and pick fresh ingredients for a delicious dinner.
Class: 6pm – 7:30pm: Enjoy happy hour and cooking lesson in the kitchen of Todd Gray’s Muse at the Corcoran Gallery of Art
Dinner: 7:30 – 9pm

Market Tour, Cooking Lesson & Dinner for Two 
June 21, July 26, August 30, or September 27
$40 per person (plus tax & gratuity)
*Class size limited to 12 (+invite for a guest to enjoy your dinner)

Tuesday, May 1, 2012

Mothers Day at Equinox


Love your Mother’s Day Menu
Sunday May 13th, 2012
12pm - 4pm

First Course
Roasted Jerusalem Artichoke and Black Walnut Soup
Shaved Snap Peas, Meyer Lemon Gelee

Organic Burgundy Escargot Smoked in Hay  
Morel Mushroom Veloute, Sea Beans, Pancetta, 
Toasted Garlic Butter

Creamed Cauliflower Orzo “Risotto”  
Picholine Olives, English Peas, Red Ribbon Sorrell

Equinox Spring Vegetable Salad  
Escarole Hearts, Fiore Sardo Cheese, Lemon Anchovy Vinaigrette

Citrus Marinated Rainbow Beets  
Rhubarb Compote, ‘Cottage’ Feta Cheese, Glazed Macadamia Nuts

Northern Neck Mixed Lettuce Salad
Shaved Parmesan, Sherry Mustard Vinaigrette

Main Course
Pan Roasted Cape Cod Diver Scallops  
Grilled Mushrooms, Young Broccolini, Spring Garlic ‘Soubise’

Hand Cut Ferrucine Pasta
Marcho Farm’s Veal Bolognese. Fava Beans, Baby Spinach

Creekstone Farms Angus Beef Striploin  
Wild Ramp Spaetzle, Le Bocage Shiitake Mushrooms, Hot Bacon Vinaigrette

‘Milk and Honey’ Mennonite Breast of Chicken 
Wild Spinach, Caramelized Eggplant, Sunflower Seeds

Olive Oil Poached Carolina Cobia Loin     
Yukon Gold Potato Puree, Broccolini, Gold Raisins, Pickled Green Almonds

Brioche French Toast  
Strawberry Yuzu Jam, Spiced Pecan Streusel, 
Pennsylvania Maple Syrup

Equinox Eggs Benedict  
Shaved Serrrano Ham, Tomato Marmalade, Traditional Hollandaise Sauce

Dessert Course
Vanilla Bean Panna Cotta
Blue Ridge Strawberries, Sheep’s Milks Ice Cream, Shortbread Crumble

Dark Chocolate Tart
Vanilla Bean Ice Cream, Coffee-Chocolate Crumble 
and Cocoa Coulis

Extra Virgin Olive Oil Cake
Créme Fraiche Sorbet, Sweet & Sour Rhubarb, Spring Blossoms

California Pistachio Tea Cake
Lemon Verbena Ice Cream and Garden Mint Coulis

The Burton Wood Trio of Ice Cream or Sorbet
Seasonal Selection of Homemade Flavors

$45 for Three Courses plus Beverages, Tax and Gratuity
$30 for Children Under Twelve


Additional Sides for the Table

Grilled Jumbo Asparagus 8  
Hazelnut Parsley Pesto, Aged Parmesan

Pan Roasted Broccoli Florets 7  
Chili Flakes, Roasted Garlic, Lemon

Truffled Macaroni and Cheese 12  
                                 Elbow Macaroni, Vermont Cheddar        

Crispy Eggplant Frites 7  
Roasted Tomato and Wild Ramp Aioli




Wednesday, April 18, 2012

A Wine Dinner at The Wine Cooperative with Mike Benzinger presenting his sustainable and organic wines - Tonight!


Chef Xavier is always a gracious host to visiting chefs. 

The Cooperative is pleased to present special guest Mike Benziger as we celebrate his wines with a special pairing menu. Our good friend Chef Xavier of The Ronald Reagan Building hosts tonights wine dinner. 

The Wine Cooperative is located on the Concourse level of the Ronald Reagan Building and International Trade Center adjacent the Federal Triangle Metro entrance.



Benziger Family Wine Dinner 

Amuse Bouche
Sautéed Duck Foie Gras with Orange Organic Quinoa, Kumquat Sauce
Benziger Chardonnay

Second Course
Warm Snail Flamiche Tart with Wild Watercress, Basil Emulsion
Benziger Pinot Noir

Third Course
Pan Roasted Sturgeon Fillet with Coconut Mango Red Himalaya Rice Pilaf, Braised Baby Bok Choy, Cabernet Sauvignon Sauce
Benziger Cabernet Sauvignon

Fourth Course
Pan Seared Wagyu Beef Tenderloin with Celery Root Mash and Pencil Asparagus Fricassee, Black Mission Fig Sauce
Benziger Tribute

Dessert
Warm Almond and Plum Tart, Sea Salt Caramel Sauce
Benziger Muscato