DC Harvest Launches New Menu

Arugula Cocktails, Hawaiian Baby Bok Choy and Ramps Abound at H Street’s Favorite Eatery

As the seasons transition, it’s inevitable that the desire for change begins to build. All that clutter that’s gathered the during the winter months gets thrown away in the name of “spring cleaning.” Bulky clothes that seemed like a good idea in the freezing temperatures are now being reassessed, and hearty cuisine is replaced by lighter fare as more colorful foods climbs to the top of everyone’s priority list.

Though they can’t do much to help you with the purging of your closet or organizing your house, DC Harvest CAN take care of your craving for fresh spring flavors. In honor of spring’s arrival, Chef Arthur Ringel has released a brand new menu that is nothing short of mouthwatering.

Known for their commitment to utilizing seasonal ingredients from local farms and vendors, DC Harvest’s spring menu allows of-the-moment ingredients, like the ramp, to take center stage. The pungent, popular, wild-growing onion appears numerous times in DC Harvest’s spring dishes including:

Grilled Albacore Tunawarm vegetables, baby watercress & ramp salad, green garlic aioli
Pan Roasted Carolina MakoEnglish peas, yukina savoy, Israeli couscous, lemony ramp vinaigrette *this particular dish is only available on Fridays & Saturdays.

Other especially enticing new dishes include:

Spring Greens Saladshaved celery, California olives, asiago cheese, aged sherry vinaigrette
Snap Pea Saladbaby kale, pea shoots, crispy coconut gremolata, mint, lime vinaigrette
Espellette Pepper Spaghettihouse made spaghetti, trio of spring peas, DCH cherry wood smoked bacon, pea puree, preserved lemon
Fresh Spelt Linguinehouse made spelt linguine, fennel braised lamb breast, swiss chard, roasted fennel, crème fraiche, fennel pollen
Hawaiian Style Baby Bok Choyalmonds, tangerine, chili, scallions
Adult Root Beer Floatsmalltown “not your father’s” root beer, vanilla semifredo, salted caramel, graham cracker cookies

Also new to the menu is an updated preparation of DC Harvest’s Pan Roasted Scallops. This spring, Chef Ringel is making them with asparagus, Swiss chard, shitake mushrooms and sunflower seed pistou.

DC Harvest’s food menu wasn’t the only thing that that got a spring refresher. During your next visit, make sure to try one of the H Street eatery’s delicious new cocktails, like the Scorched Mango, made with grilled mango, peloton de la muerte mezcal, lime juice and ancho pepper syrup or the Tuscarora Daquiri, which features arugula, lime, agave nector, neisson agricole rum, pineapple puree and angostura bitters.

One of the most popular new libations has to be the Basil Pineapple Sangria. Try it at DC Harvest and then recreate it at home using the following recipe – it’s sure to be the hit of any BBQ or other warm weather get-together!

Basil Pineapple Sangria

-1 bottle Fruity White Wine

-5 oz Vodka

-2.5 oz Elder-flower Syrup

-6 oz pineapple puree (pineapple in a blender)

-1 cup diced pineapple -1 cup halved red grapes

-10 small basil leaves

Combine & Stir. Remove basil leaves before serving. Pour over ice. Top with a splash of club soda. Garnish with a large basil leaf.

ABOUT DC HARVEST:

Founded in 2014 by brothers Jared Ringel and Chef Arthur Ringel, DC Harvest is a new H Street eatery that is changing the way we view and enjoy classic comfort food. By serving balanced plates of appropriately-portioned and properly-sauced dishes that feature whole, fresh ingredients, DC Harvest is giving diners a chance to indulge in decadent-tasting meals without feeling guilty. With an emphasis on utilizing seasonal ingredients from local farms and vendors, the year old kitchen & bar puts a modern spin on American cuisine by highlighting diverse culinary preparations and throwing in unexpected flavors.

DC Harvest is located at 517 H Street NE. Dinner is served Sunday – Thursday from 5:30 pm – 11:00 pm and Saturday – Sunday from 5:30 pm – 1:00 am. To make reservations please call (202) 629-3296.