Delicious steak tartare with famous mouthwatering duck fat fries and thousand island dip are the highlights of the season.This month, BOURBON STEAK at Four Seasons Hotel Washington DC launches its new “B-Line” menu, a three-course prix-fixe lunch option in the dining room. Created by Executive Chef Adam Sobel, the new menu offers lunch guests a choice of appetiser, entrée and an oatmeal cream pie to go for USD 25.00 per person, not including tax and gratuity.
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