Published on : Tuesday, April 4, 2017
A fresh season means fresh bites at ENO Wine Bar. The wine bar at Four Seasons Hotel Washington, DC has added seven new menu items that all use seasonal and locally sourced ingredients wherever possible. New menu item highlights include:
ENO’s “avocado toast” bruschetta: Creamy smashed avocado with a touch of garlic spread atop a full slice of toasted rustic bread, topped with soft burrata cheese and sprinkled with course sea salt
Roasted Moroccan spiced cauliflower with a tangy yogurt dip: Fresh and crunchy cauliflower roasted to perfection and tossed with a fiery Moroccan spice blend and served with a zesty whole milk yogurt dipping sauce
Vegetable medley flatbread: ENO’s very first vegan option, this wonderfully flavourful yet simple dish features whole plum tomatoes, fragrant fresh basil and chili flakes for an added kick – no cheese necessary
Other new spring menu items include ENO’s baked crab dip bruschetta, chicken meatballs with a spicy apricot glaze, pea soup with bacon and the spring pesto, zucchini and goat cheese flatbread.
In addition to the new spring menu, cheese lovers will be happy to know that ENO is celebrating National Grilled Cheese Month with its brand new smoked caprese grilled ham and cheese sandwich available just for the month of April 2017. The sandwich features rich smoked mozzarella, aromatic basil, sweet tomatoes and local Virginia ham served with a fresh green salad and priced at USD 12.
For guests craving a more traditional grilled cheese experience, ENO’s Famous Grilled Cheese Sandwich is the perfect option. Priced at USD 11, the sandwich features three locally sourced sharp cheddar cheeses grilled between two slices of freshly baked pain de mie bread, and served with a fresh green salad.
Both sandwiches pair well with a glass of ENO’s own Meritage Cuvee priced at USD 16.Guests are invited to celebrate the new spring menu and Grilled Cheese Month on ENO’s outdoor patio, which will open on Saturday, April 8, 2017.
Source:- Four Seasons