A truly remarkable culinary experience at The Amari Watergate's Banquet Kitchen. From the start of the night right through to the finish everything was superbly planned and executed. The Chef jackets for the members with their names on them were a big hit with, along with the menus and Chef's recipes. Executive Chef Peter Kaserer with his brigade prepared a fascinating meal. This night was such a tribute to fine dining and Chef Peter's culinary skills. The roast veal fillet was delightfully prepared and what a display the lemon sherbet was with light infused ice carvings and Chaine logos. Chef's Table Carpaccio of Ahi Tuna with two Mustards Duck Prosciuttio, Wasabi mayonnaise and Lotus Root Chip Phuket Lobster medallion on marinated squid ink pasta Vegetable Tonic withcrispy Fennel Salad S. Osvaldo Pinot Grigio 2003 **** Puy Lentil Soup with a Drizzle of white Truffle Oil with Pigeon Croquette La Spinetta Langhe Bianco 2001 **** Home smoked Lamb Loin Galantine with a Fig-Date Chutney Elio Altare Barbera d'Alba 2002 **** Lemon Sherbet with a hint of Thyme **** Roast Veal Fillet with selected Forest Mushrooms in Chives Cream Moris Farms Avvolotre 2001 **** Light Chocolate Truffle Tart with seasonal Berries and Almond Coulis Gini Recioto di Soave Col Foscarin 2000 **** Freshly brewed Coffe or Tea Hand crafted Chocolates **** Photo Gallery