Mardi Gras

Fairmont Washington, D.C., Georgetown is celebrating Mardi Gras with New Orleans fare and flair on Tuesday, February 13^th, from 2 pm until 10 pm in the Lobby Bar and Loggia Lounge.

Executive Sous Chef Jason Rowley and Senior Sous Chef Delonte Avery are preparing a New Orleans-inspired menu worth celebrating. Executive Pastry Chef Claus Olsen will delight us with his signature Beignets.

Knob Creek Rye Sazerac – Absinthe, Knob Creek Rye Whiskey, Peychaud’s Bitters – $17

Hennessey VSOP Sazerac – Absinthe, Hennessey VSOP, Angostura Bitters – $ 22

Shrimp Po Boy – Old Bay Aioli. Tomato. Baby Romaine – $26

Beignets – Creme Anglaise. Powdered Sugar -$14