- The Washington Times - Tuesday, September 21, 2004

Summer’s bounty will last into winter at the stylish Melrose restaurant in the Park Hyatt Washington, for Executive Chef Brian McBride has made preserves and pickles from some of the season’s fruits.

These include plums preserved in honey, kumquat and shallot marmalade, nectarine preserves, and pickled peaches.

Before Mr. McBride dips into his preserves, he is celebrating the fall season with a special squash menu available Oct. 4 to 9.

The menu begins with blue Hubbard squash soup with crisp sweetbread and Vermont mascarpone.

Next comes the Melrose crab cake with buttercup squash puree and capers. The main course is grilled squab and confit of leg of squab with a gratin of potatoes and butternut squash, and butternut squash enhanced with squab jus.

Mr. McBride picks a different squash for dessert: acorn squash creme brulee with orange pecan shortbread.

The price is $60 per person. The Melrose address is 1201 24th St. NW; the phone is 202/955-3899.

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