Chef Luc has recently left the Willard Hotel where he was the Executive Chef for 4 years and has moved to NoVa at the Hilton Tysons Corner to become the Executive Chef at Harth. He recently debuted his first menu since becoming the lead chef.
Focused on farm-to-table dining, his new menu features dishes from local purveyors as well as their own rooftop garden. Here's a sneak peak of some of the Fall items on their revamped menu.
Served with marinated mushrooms, sliced apples, caramelized butternut squash, apple vinaigrette.
Cured Pork Belly
braised red cabbage, local apples, apple cider vinegar sauce. One of my favorite dishes, ate too fast to take a picture! Highly recommend
Ancho Chili BBQ Shrimp & Grits
harth's signature applewood smoked bacon jam, wilted kale. Another favorite of the night, who can go wrong with shrimp and grits, says the Southern girl.
Seared Atlantic Salmon
Green lentil ragout, seasonal market vegetables, red wine reduction
Braised Veal Cheeks
Parsnip puree (so creamy), seasonal roasted fall vegetables, tomato and white wine brasiage jus. Melt in your mouth and SO Fall!
Time for dessert!
Apples, honey for their rooftop garden, vanilla ice cream. Not as heavy as it looks, light and airy pastry, I was pleasantly surprised by this dessert.
Salted caramel ice cream, vanilla sauce. Salted caramel anything is the way to my heart when it comes to desserts.
Needless to say, visit harth next time you're in Tysons. NOW metro-accessible on the Silver line!
harth, 7920 Jones Branch Dr, McLean, VA