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$75  + Tip/Tax
Tue, 10/13
5:15 PM & 7:45 PM
Capitol Hill

The Duck and the Peach

Day 1: 5-Course Refined Rustic American Tasting Series

Opened in 2020, this exceptional eatery near Eastern Market has kept things fresh, appearing on this year’s NY Times’ List of “25 Best Restaurants in DC” Restaurateur Hollis Wells Silverman, one of Chef José Andrés’ former top lieutenants, was, in fact, a James Beard Finalist for “Outstanding Restaurateur,” and Executive Chef Kat Petonito, a graduate of the Culinary Institute of America who brings her Italian and Filipino heritage to the table, is executing Silverman’s vision. Here, diners delight to dishes like beets with goat cheese fondue and sunflower dukkah, duck liver pâté with seasonal jam, halibut with sweet corn beurre blanc, pork tenderloin with sour cherry demi glace, and what Time Out calls one of the best roast chickens in the city. Dreamy desserts too, like chocolate cheesecake and G & T lime pie with juniper meringue. “Feels like the dinner party you wish you could throw,” says Washingtonian, putting The Duck and the Peach at #12 on its list of “100 Very Best Restaurants.” Sounds scrumptious, so let’s go!

About the Host:

Katarina "Kat" Petonito

Executive Chef

Executive Chef Katarina Petonito oversees the menus and kitchen teams at Eastern Point Collective’s restaurants, The Duck & The Peach (seasonal, new American), La Collina (neighborhood Italian-ish), and The Wells (intimate gin bar). A native of Maryland and a graduate of the Culinary Institute of America in Hyde Park, NY, she has honed her craft at Graffiato & Kapnos, Kapnos Kouzina, and St. Anselm. She has been nominated multiple times for Washington DC’s RAMMY Awards.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Harvest Salad

    za'atar crouton, pomegranate molasses, fall vegetables

  2. Yellowtail Crudo

    coconut, thai basil, crispy ginger, serrano chili

  3. Duck Pappardelle

    kuri squash, sage, pecorino

  4. Chicken Breast

    winter squash, pancetta, brussels sprout, chicken demi glace

  5. Almond Cake

    fig leaf ice cream, brioche crisp, red wine reduction

The Duck and the Peach

300 7th St SE

Washington, DC 20003

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, The Duck and the Peach will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is White fish (raw) in Course 2, Duck in Course 3 and Chicken and Pork in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck in Course 3 and Chicken and Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 3, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will not be provided
    • Cheese: Cow's Milk Cheese is in Course 3. Substitutions will be provided. Sheep's Milk Cheese is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is White fish (raw) in Course 2. Substitutions will be provided.

  • Eggs: There are Eggs in Course 3 and Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 2 and Almond in Course 5. Substitutions will not be provided.

  • Alliums: There is Onion (raw) in Course 1, Shallot (raw) in Course 2, Garlic (cooked), Onion (raw) and Chive in Course 3 and Garlic (cooked) and Onion (cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.