private dining guide
923 16th street, n.w.
washington, dc 20006
tel (202) 509-8000
fax (202) 638-4231
Chef Rondier has created the new concept for the restaurant which has been inspired by
his childhood and culinary beginnings in St. Jean-de-Luz in France’s Basque country as
well as the French Riviera. The menu features delectable dishes and flavors from the
South of France, Spain, Turkey, and Italy. Masterfully utilizing the freshest seasonal
ingredients from the best local suppliers, Chef Rondier has created culinary offerings
which feature elegant cuisine in a playful manner with delightful textures and
Mediterranean flavors complemented by a diverse wine collection. A strong focus will be
placed on lemon, olive oil and other traditional Mediterranean spices including Espelette
pepper cultivated from the French Pyrenees.
“My passion for the Mediterranean is the driving force behind Decanter, and I am
delighted to bring my culinary memories of this inspiring destination to life for local
Washingtonians and hotel guests alike,” stated Executive Chef Sébastien Rondier. “The
St. Regis and I have a shared passion for excellence and a deep appreciation for the finest
ingredients, refined flavors, and exquisite wines, all qualities that will distinguish and
define Decanter.”
special events
Thank you for considering Decanter for your special event. We look forward to serving
you exceptional cuisine, fine wine and providing you with an unforgettable dining
experience.
At Decanter, we have three different spaces to choose from when planning your occasion.
Whether you would like to host a breakfast meeting or a wedding reception, we can
accommodate from 8 to 14 guests in our private dining room and up to 220 guests for a
reception in our restaurant and bar space.
table of contents
Decanter Private Dining Room (up to 14 guests)
page 4
Decanter Main Dining Room (up to 76 guests seated/150 standing*)
page 11
The St. Regis Bar (up to 70 guests*)
page 13
*St. Regis Bar and Decanter together can accommodate up to 220 guests reception style
decanter private dining room
capacity
meal
F&B
minimum
room
rental
Breakfast
none
$100 per
hour
Lunch
$300
(MondayFriday)
none
Dinner
$800
(TuesdaySaturday)
none
capacity
14 guests
maximum
for reservations, please contact:
Marta Hulban
at 202-509-8009 or [email protected]
decanter private dining room
breakfast menus
the parisian breakfast
$19 per person
Fruits & berries
Assorted pastries
Coffee/ tea/ fresh squeezed juices
the deal maker
$36 per person
Fruits & berries
Assorted bagels & cream cheese
Smoked salmon
Omelet with choice of garnish or eggs benedict, breakfast potatoes
Coffee/ tea/ freshly squeezed juices
decanter private dining room
lunch menu*
APPETIZER
(Client to pick one)
CUCUMBER
& CUMIN FETA CHEESE SALAD
Local farm greens, lemon vinaigrette
HALF ORGANIC ROMAINE WEDGE
Jumbo lump crab, avocado, tomato, bacon, egg, parmesan cheese
MAIN COURSE
(Client to pick one)
OLIVE OIL POACHED FLOUNDER
Italian green ricotta gnocchi, buttery Boston lettuce, roasted porcini
SEARED HANGER STEAK
Seasonal vegetables
DESSERT
(Client to pick one)
CLASSIC ITALIAN TIRAMISU
ICE CREAM
& SORBETS
Chef’s selection
Two courses: $38 per person
Three courses: $47 per person
* Substitutions and vegetarian options available. Please inquire.
decanter private dining room
dinner menu*
We offer a wide range of dinner menus from simple to elaborate and are looking
forward to working with you on creating a custom experience based on your
expectations
THREE-COURSE DINNER PRIX-FIXE MENU
SELECTED BY THE CHEF
$55 per person
APPETIZER
CUCUMBER
& CUMIN FETA CHEESE SALAD
Local farm greens, lemon vinaigrette
MAIN COURSE
OLIVE OIL POACHED FLOUNDER
Italian green ricotta gnocchi, buttery Boston lettuce, roasted porcini
DESSERT COURSE
POACHED BLACK MISSION FIG TART
Whipped goat cheese, white chocolate & ginger ice cream, orange sauce
THREE-COURSE DINNER PRIX-FIXE MENU
WITH CHOICES
$75 per person
APPETIZER
(Client to pick one)
CUCUMBER
& CUMIN FETA CHEESE SALAD
Local farm greens, lemon vinaigrette
CASARECCE PASTA
& BRAISED SHORT RIB
Mason jar prunes, thyme goat cheese, parmesan
MAIN COURSE
(Choice of)
OLIVE OIL POACHED FLOUNDER
Italian green ricotta gnocchi, buttery Boston lettuce, roasted porcini
BRAISED LAMB SHOULDER & MERGUEZ
Watercress couscous, dried fruits, Acaccia honey, piquillo pepper, harissa lamb sauce
DESSERT COURSE
(Client to pick one)
HAZELNUT MOUSSE CAKE COMPOSITION
Asian pear sorbet, red port syrup
FROZEN LEMON SOUFFLE
Crushed pistachio, candied lemon & lemon chips
FOUR-COURSE DINNER TASTING MENU
$90 per person
FIRST COURSE
ROASTED CORN
& PARMESAN VELOUTE
Spiced chicken thigh, Italian ricotta, cracked pepper
SECOND COURSE
OLIVE OIL POACHED FLOUNDER
Italian green ricotta gnocchi, buttery Boston lettuce, roasted porcini
THIRD COURSE
SPICED
& CARAMELIZED MOULARD DUCK BREAST
Sweet & sour dolce forte sauce, apricot
DESSERT COURSE
FROZEN LEMON SOUFFLE
Crushed pistachio, candied lemon & lemon chips
CELEBRATION MENU
$125 per person
AMUSE BOUCHE
ROASTED CORN
& PARMESAN VELOUTE
Spiced chicken thigh, Italian ricotta, cracked pepper
FIRST COURSE
MARINATED EAST COAST DAY BOAT SCALLOP NIÇOISE
Shaved seasonal vegetables, quail egg, dry lemon chips & artisan pesto
SECOND COURSE
CASARECCE PASTA
& BRAISED SHORT RIB
Mason jar prunes, thyme goat cheese, parmesan
THIRD COURSE
OLIVE OIL POACHED FLOUNDER
Italian green ricotta gnocchi, buttery Boston lettuce, roasted porcini
FOURTH COURSE
COLORADO LAMB COUSCOUS
Braised shoulder, watercress, cardamom, Spanish piquillo & harissa sauce
DESSERT COURSE
HAZELNUT MOUSSE CAKE COMPOSITION
Asian pear sorbet, red port syrup
* Substitutions and vegetarian options available. Please inquire.
decanter family table
Minimum of eight guests up to 14 guests
$55 per person
decanter picnic table
$55 per person
Appetizers - To share
jars of spicy olive mix, rosemary focaccia & tapenade
roasted corn & parmesan veloute
Spiced chicken thigh, Italian ricotta, cracked pepper
salameto picante & Hudson valley duck prosciutto
Fig jam, old fashion mustard, cornichons & toasted country bread
cucumber & cumin feta cheese salad
Peppers, lemon dressing, olive oil crostini
entrée
Choose one
Choose two – add $10 per person
Choose three – add $20 per person
whole baked catch of the day “riviera”
Zucchini, olive oil crushed Yukon gold potatoes, Meyer lemon, local mesclun salad, garlic
croutons & bouillabaisse jus
Every Sundays chef’s mother is making a baked whole fish for the entire table, chef Rondier wanted you
to discover one of his favorite childhood memories
colorado lamb couscous
Braised shoulder, watercress, cardamom, Spanish piquillo & harissa sauce
spiced & caramelized moulard duck breast
Sweet & sour dolce forte sauce, dry apricot
sides
fried brussels sprouts, creamy spiced greek yogurt
fall tagine
Refills for sider $8/ per side order
dessert
classic italian tiramisu, amaretto & coffee sponged
lady fingers
fig tarts, apricot glaze & verbena ice cream
turkish delights
decanter main dining room
capacity
F&B minimums
sit-down
meal
reception
Lunch (Monday
through Friday)
$3,000
Dinner (Tuesday
through Friday)
$10,000
Dinner (Sunday or
Monday)
$14,000
150 guests
(restaurant)
78 guests
205
(restaurant
& bar)
Dinner (Saturday)
$16,000
for reservations, please contact:
Marta Hulban
at 202-509-8009 or [email protected]
decanter dinner buyout menus
three
courses
$85 per person
FIRST COURSE
(Client to pick one)
cucumber & cumin
feta cheese salad
Local farm greens, lemon
vinaigrette
roasted corn &
parmesan veloute
Spiced chicken thigh, Italian
ricotta, cracked pepper
SECOND COURSE
(Client to pick one)
olive oil poached
flounder
Ricotta gnocchi, Boston
lettuce, roasted porcini
colorado lamb
couscous
Braised shoulder, watercress,
cardamom, Spanish piquillo &
harissa sauce
DESSERT COURSE
(Client to pick one)
frozen lemon
souffle
Crushed pistachio, candied
lemon & lemon chips
three
courses
(with a choice of entrée)
$110 per person
FIRST COURSE
(Client to pick one)
cucumber & cumin
feta cheese salad
Local farm greens, lemon
vinaigrette
FIRST COURSE
marinated scallop
nicoise
Seasonal vegetables, quail
egg, dry lemon chips
SECOND COURSE
casarecce pasta &
braised short rib
casarecce pasta &
braised short rib
Mason jar prunes, thyme goat
cheese, parmesan
Mason jar prunes, thyme goat
cheese, parmesan
SECOND COURSE
THIRD COURSE
olive oil poached
flounder
catch of the day
Glazed zucchini, crushed Yukon
gold potatoes, black olive, basil
& Riviera jus
(Guest’s choice of)
Ricotta gnocchi, Boston lettuce,
roasted porcini
FOURTH COURSE
(Client to pick one)
venison & hudson
valley foie gras
burger
colorado lamb
couscous
Quince chutney, black truffle
condiment, potato & parmesan
shaving
Braised shoulder, watercress,
cardamom, Spanish piquillo
& harissa sauce
DESSERT COURSE
(Client to pick one)
11 oz. new york
strip steak
poached black
mission fig tart
Shishito, shallot & black
pepper sauce
Whipped goat cheese
classic italian
tiramisu
Amaretto coffee sponged lady
fingers
five course
tasting
experience
$135 per person
frozen lemon
souffle
Crushed pistachio, candied
lemon & lemon chips
DESSERT COURSE
manjari chocolate
confection
Mint chocolate & fresh
raspberries
the st. regis bar
Capacity
space
F&B
minimums
reception
Reserved
area
$30 per person
per hour
up to 35
people
Buyout
$2,000 per
hour
up to 60
people
For reservations, please contact:
Marta Hulban
at 202-509-8009 or [email protected]
passed hors d’oeuvres
chef’s choice
SMOKED SALMON AND AVOCADO CROSTINI
SEASONAL VEGETABLE TARTINE
Path Valley goat cheese & basil
MARINATED SCALLOP
Citrus & espelette dressing
GOUGÈRES
Swiss cheese puffs
LUMP CRAB CAKE
Spicy mayo
WAGYU BEEF FLATBREAD
Ricotta, tomato jam
PASTRY CHEF’S PETIT-FOURS
6 pieces per person
9 pieces per person
12 pieces per person
$20
$27
$32
additional items
SLIDER STATION: BEEF SLIDERS
LAMB SLIDERS
$4 each
$5 each
CHARCUTERIE & CHEESE PLATTER (DISPLAYED)
Condiments, whole grain mustard & toasted country bread
the st. regis bar
buyout beverage packages
the house package
house wine (red/white/sparkling)
domestic beer
soda & juice
$25 per person for the first hour &
$20 per person per hour for each consecutive hour
the senate package
premium mixed drinks
house wine (red/white)
champagne
domestic beer
soda & juice
$35 per person for the first hour &
$25 per person per hour for each consecutive hour
For reservations, please contact:
Marta Hulban
at 202-509-8009 or [email protected]