Update on Liquid Lounge and Restaurant

I recently received some information from the Chef behind Liquid Lounge [planned for 914 H Street]. He's also in talks with the team from 400 H Street that wishes to open an American bistro. Here's some of what he sent-

Sample Menu

Liquid Lounge and Restaurant
Contemporary Comfort Food

“Chilled”
~~~~~~~~
Warm Honey Corn Bread
Served w/Flavored Butters

Wines and Cheese Tasting
A Selection of Artisan American Cheeses and Wines from our Wine List
20
Grilled Caesar Salad
Grilled Hearts of Romaine Lettuce w/ Caesar Dressing, Anchovies and Crouton Slice
7
Liquid Salad
Local field Greens and vegetables wrapped with Seedless Cucumber and dressed w/ Sun Dried Tomatoes, Pecans, Fruit and Champagne Vinaigrette
7
Rib-Eye Steak Salad
Grilled 6oz Rib-Eye Steak w/ mixed Field Greens, Roasted Peppers, Grape Tomatoes, and Black Olives tossed in Balsamic Vinegairette and Topped
W/Fried Goat Cheese
10
Red Snapper Ceviche
Red Snapper Fillet, Citrus, Tomatoes, Herbs and Spices
8
Thai Chicken Salad
Grilled Chicken Breast marinated w/ Sesame Ginger Dressing, Toasted Walnuts, Snow Peas, Golden Raisins and Fried Wonton strips on a bed a Napa Cabbage
8
Crusted Tuna and Watercress
Seared Ahi Tuna w/ Wasabi Paste, Black and White Sesame seeds, Sweet Honey Ginger Dressing, and Lime Zest on a bed of Micro Greens and Watercress
9
Crispy Chicken BLT Roll
Buttermilk dipped Chicken Strips, lightly fried w/ Mixed Field Greens, Apple Wood Turkey Bacon, and Roma Tomatoes, Sun Dried Tomato Tortilla Shell w/ Cucumber Sour Cream Dressing
8
Vegetable and Shrimp Spring Rolls w/ Ginger-Lime dipping Sauce and Mango Relish
Gulf Shrimp, Julienne Carrots, Cilantro, Bean Sprouts, Cucumber, and Micro Greens w/ Rice Paper Wrappers
7
Shrimp Cocktail w/ Tomato and Melon Gazpacho
Jumbo Shrimp, Honeydew, Cantaloupe and Watermelon
W/Sweet Red Onion, Roma Tomatoes, Olive Oil, Lemon and Lime zest, fresh Basil and Cilantro
9
Crab Martini
Jumbo Lump Crabmeat served w/ Avocado, Seaweed Salad,
Grape Tomatoes, Lemon Zest, Citrus Vinaigrette and one of our house Martinis
14




“Hot”
~~~~~~
Apple and Butternut Squash Soup
Granny Smith Apples, Butternut Squash, Sweet Yellow Onions, Heavy Cream and Spices
5
Soup De’ Jour
Chef’s fresh daily ingredients
6
Jerk Chicken/w Coconut Sticky Rice and Corn Custard
Simmered Chicken in Caribbean Seasonings, Coconut Sticky Rice and Cornmeal Custard w/ Orange Ginger Sauce
8
Curry Chicken Satay /w Mango Walnut Chutney
Strips of Chicken Breast marinated in Indian Curry,
Spices served w/ Mango Walnut Chutney
7
Shitake Mushrooms and Goat Cheese Ravioli
Fresh Tomatoes and Basil Sauce or Thai Red Curry Sauce
10
Smoked Salmon and Brie Fondue
Atlantic Salmon, Parmesan, Danish Brie, Dill Cream
Served w/ Toasted Brioche Cubes
8
Lollipop Scallops
Seared Scallops served w/ Sauce Aioli, Pesto Mint Sauce and Mango Puree
10
Shrimp and Crab Tart
Shrimp and Crabmeat w/ Green Onions, Eggs,
Colby Jack Cheese and Buttery Tart shell and Bourbon Sauce
11
Bacon Wrapped Shrimp and Roasted Corn Grits w/ Red Pepper Chipotle Butter Sauce
Applewood Turkey Bacon, Shrimp, and Corn Grits
9
Steamed Mussels in Thai Curry Sauce
Fresh Mussels steamed in a fragrant broth of White Wine
Coconut Milk, Thai paste, Butter, Garlic, Shallots, Herbs and Spices a top Angle Hair Pasta
11
Crab Wontons
Jumbo Lump Crabmeat stuffed Wontons Shells
w/ Aioli, Sweet- Sour Sauce and Soy Sauce
7
Blackened Salmon
w /Avocado- Mango Couscous and Pear Compote

Salmon dusted with Blackening Seasoning

11
Fried Calamari
/w Butter cream Lemon Sauce and Marinara
Buttermilk Dipped Calamari dusted with the Chef’s Seafood Seasoning
9
Crab Toast
Crabmeat served w/Cilantro Lime Corn Relish and Roasted Red Pepper Sauce
11
Pecan and Apple Butter Crusted Pork Chops w/ Jambalaya
Pan Seared Pork Chops, West Virginia Apple Butter, Herbs Toasted Pecans and Spices
11
Filet Mignon w/Crab Hash
Beef Tenderloin w/ Cabernet Sauvignon Shallot reduction, Crabmeat, Potatoes and Vegetables
12
Mushroom Ragout on Brioche Toast w/ Sautéed Spinach
Wild Mushrooms w/ Fresh Grated Parmesan
10
Sweet Potato Chips /w Honey Sour Cream Dip
Fresh cut Sweet Potatoes dusted and lightly deep fried w/ Cinnamon- Brown Sugar
6
8’’ Flatbread Pizza
Served w/ your choice of 2 toppings
9
Specialty Toppings
Spiced Turkey Sausage, Turkey Pepperoni,
Onions, Green Peppers, Anchovies, Bacon, Beef, Canadian Bacon, Caviar, Chicken, Clams, Duck, Ham, Lamb, Salami, Pork, Sausage, Scallops, Shrimp, Smoked Salmon, Smoked Turkey, Alfalfa Sprouts, Artichoke Hearts, Asparagus, Bamboo Shoots, Bean Sprouts, Broccoli, Capers, Chives, Cilantro, Eggplant, Garlic, Green Chiles, Green Onions, Jalapeno Peppers, Leeks, Mushrooms, Olives, Onions, Pineapple, Portobello Mushrooms, Red Beans, Red Onions, Roasted Garlic, Shallots, Shitake Mushrooms, Shredded Carrots, Snow Peas, Spinach, Sun-Dried Tomatoes, Tomatoes, Trumpet Mushrooms, Water Chestnuts

“Sandwiches”
~~~~~~~~~~~
3 Beef Sliders
Fresh Angus Beef w/ Smoked White Cheddar Cheese, Sun Dried Tomatoes
and Red Pepper Mayonnaise, Micro Greens on mini Brioche
12
Crab Cake Sliders
Mini Crab Cake served on English Muffin w/ Pepper Jack Cheese,
Tomato Marmalade and Spring Onion Mayonnaise
14
Vegetarian Sandwich
Portabella Mushroom, Roasted Peppers and Onions, Alphalfa Sprouts, Fields Greens, Swiss Cheese, Yellow Tomato, Spicy Stone-ground Mustard
On Multi-Grain Bread
11
Turkey Club
Smoked Turkey, Turkey Pastrami, Avocado and Spring Onion Mayo, Apple Wood Turkey Bacon, Watercress and Fontina Cheese on Sour Dough


“Desserts”
~~~~~~~~~~~
Orange Cheesecake Flan
Rich, delicate custard scented w/Tahitian Vanilla Bean and Orange Ginger
6
Apple Dumpling Sticks
Apples rolled in pastry and cinnamon-sugar dust
w/Caramel Sauce
6
Chocolate Waffle Ice Cream Sandwich
Flourless Chocolate Waffle, Mint Chocolate Ice Cream, Strawberry Balsamic Coulis
6
Liquid’s Banana Split
Banana and Strawberry Compote, Soft Cake
Vanilla Ice Cream
6
Brownie Tiramisu
Chocolate, Espresso, Marsala, and Mascarpone
6
Sorbet (Lemon)
6


“The Lounge Menu”
~~~~~~~~~~~~~~~~~~~~~~~
Shrimp Scampi
Shrimp Cocktail
Quesadilla
Crab Martini
Sweet Potato Chips
Crab Wantons

******Liquid Lounge Bottle Service******

Specialty Drinks Cognacs
Liquid Martinis
Featuring the “Liquid Candy Martini”
1oz pineapple vodka
1 ½ oz watermelon shnapps
“Liquid Courage”
TBD
Liquid Tingle
(TBD)
The Exotic Kisser
1.5 ounces Absolut Vanilla
Float of PAMA Pomegranate Liqueur
4 ounces rose nectar or water (available at Fresh Market)
1 lime wedge
Pour the vodka and the rose nectar over ice in a rocks glass. Swirl to combine. Float the pomegranate liqueur by slowly pouring it into the glass, allowing the liqueur to run along the side of the glass. Squeeze the juice of one lime wedge into the drink, but do not garnish with the rind. Garnish with one floating red rose petal.


Champagne/Wines of the World
Liqueurs
Beer
Liquor/Spirits Drafts/Bottles


Special Events
Promotional Nights (Liquidation, Martini Mondays, 2 for Tuesday etc.)
Chef’s offering (comp/tasting) Monthly Comp/VIP Cocktail Parties
Mochature @Liquid Underground


Catered Affairs
Corporate Events
Engagement Parties
Birthday Parties
Jazz Brunch
Benefits/Fundraisers
Luncheons/Meetings
Cocktail Parties

Chef Shawn Lightfoot's Bio

Liquid Lounge and Restaurant’s Executive Chef, Shawn Lightfoot entered the culinary business in 1982 under the tutelage of Executive Chef Gary Black, then at Washington, DC’s Hogates Seafood Restaurant. Shawn brings over twenty years of culinary experience to the kitchen and hospitality world. He began as a cook at the Rib-It Restaurant in Cherry Hill NJ. After a year he was named Asst. Banquet Chef at Hogates Seafood Restaurant. Shortly there after, he was offered a job as Sous Chef for the Savoy Suites Hotel. After spending the next few years there, he studied with Chef A. Renato of the famed Georgetown Club Washington, D.C., The Baltimore International Culinary Institute of Culinary Arts, and he also studied at the famed Culinary Institute of America, in Hyde Park, New York. At the CIA, Shawn saw and tasted many different cuisines from around the world. He uses techniques from around the world, always with a mind to bend them to his own purposes. As he continued his education, he developed and refined his style as a chef. The more he learned, the more he realized that virtually his entire culinary repertoire was possible even under the strict standards of our field. So he decided to bring people a taste, he decided to redraw the fence line.
After a few years honing his skills in Washington, DC, Shawn began to plan his offering to the community. With help from Owner LaZerrick Howard, he will build Liquid’s reputation, a showcase of cuisine and cocktails. The restaurant is simple and elegant, refined and relaxed. You can wear jeans or a suit; you can drink beer or champagne. Truly, it is all about the food and drink. The menu is focused on freshness and flavor. This is the food your mother would make if she were a classically trained chef. The cuisine is grounded yet manages to be interesting enough to demand multiple visits. Chef Lightfoot suggests wine or beer with each course and almost every glass is offered in small tasting sizes as well as full glasses.
Visiting this restaurant is like coming over to ones’ house for dinner. Family and friends are everywhere, welcoming you at the door, cooking your food, serving your drinks. Shawn wants to visit as many tables as he can each evening, mostly to talk about your evening’s experience. This is his dream come true, his passion and his life. The fences have been rebuilt, and this grass is definitely greener...Bon Appetite!
Education
Baltimore International Culinary Institute Baltimore MD 1987
Culinary Arts/Hospitality Management
National Restaurant Association Educational Foundation ServSafe Certified
American National Standards Institute ANSI CFP 2005
Certified Professional Chef 2001