Chill Out at Bibiana

Chill Out at Bibiana

It’s hot. It’s humid. It’s sweaty AF. WELCOME to DC summer, folks. Time to pop out the frosé, mooch off your friend’s rooftop pool, and cool down in the best ways you know how.

Well, I’m here to let you know of a new idea: Bibiana’s Chilled Summer Menu. This month,  Executive Chef Loris Navone debuted 5 brand spanking new dishes – appetizers, entrées, and desserts – that are meant to be enjoyed chilled. And as always with Bibiana, they did not disappoint.

The menu includes Watermelon Gazpacho with tuna crudo, burrata and caper dust; Shrimp Carpaccio with orange-tomato dressing, mango chutney, garlic chips and black summer truffles; House-made Tagliolini with compressed caviar, vodka and crème fraîche sauce, as well as Butter Poached Turbot with white asparagus, grapefruit gelée and crispy zucchini blossoms, and a chilled Buttermilk & Crème Fraîche Panna Cotta with strawberry consommé for dessert. Menu items can be ordered a la carte or as part of a prix fixe menu. Check em out in the drool-inducing photos below (with the exception of the turbot, because I messed up and forgot to snap a photo).

Watermelon Gazpacho with tuna crudo, burrata and caper dust – nailing the refreshing and savory vibes all in one bite.
Shrimp Carpaccio with orange-tomato dressing, mango chutney, garlic chips and black summer truffles – even more beautiful and colorful in person.
House-made Tagliolini with compressed caviar, vodka and crème fraîche sauce – a crowd favorite…I mean, vodka cream sauce!!!
Buttermilk & Crème Fraîche Panna Cotta with strawberry consommé – consommé poured over like soup. Perfect for you boomerang-ers.

It was a perfectly-portioned and flavor balanced meal. While I left very full and satisfied, I didn’t feel miserable, which can often be the case when splurging in the middle of a hot summer. Bibiana and Chef Navone really got it right – I highly recommend everyone to go check out these new dishes before summer is over!

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