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Women’s Month History Terrace Room Dinner
March 5 @ 5:00 pm – 9:00 pm
Women’s Month History Terrace Room Dinner
📅March (Daily)
🕞5 PM – 9 PM
📍Terrace & Goodwin Rooms
Celebrate Women’s History Month with a limited-time culinary series honoring some of the most influential women in American history. Throughout March, guests are invited to enjoy thoughtfully curated menus inspired by the legacy, era, and personal tastes of Martha Washington, Susan B. Anthony, Eleanor Roosevelt, and Dr. Opal Lee. Each week features a unique dining experience blending historically inspired recipes with refined contemporary interpretations, reflecting the story and spirit of the woman being honored.
Guests may choose a three-course prix fixe experience with optional wine pairings or select individual dishes à la carte. This commemorative dining series is available for a limited time throughout March. For reservations, call 1-844-714-3205 or book online.
March 2–8: Honoring Martha Washington, “America’s Mother”
The series begins with a menu inspired by Martha Washington’s table at Mount Vernon. Guests can enjoy a three-course menu for $65, with an optional wine pairing for $24. The experience begins with Virginia Ham Pâté Croquettes served with white cheddar soubise and pea tendril salad. Lady Washington was especially proud of the hams produced at Mount Vernon, and her grandson once noted that a ham was “boiled daily” for enjoyment at nearly every meal. The entrée features “To Fricassee Chicken,” a comforting chicken fricassee served with Boursin mashed potatoes, wild mushroom ragout, braised cipollini onions, and asparagus. Chicken fricassee was regularly served at Mount Vernon using chickens raised on the farm. Dessert highlights Martha Washington’s Great Cake, a historic recipe flavored with citrus, currants, brandy, and almonds, finished with sugar icing.
March 9–15: Honoring Susan B. Anthony, Women’s Rights Advocate and Abolitionist
The following week celebrates the life and legacy of Susan B. Anthony with a three-course menu priced at $95, with an optional $32 wine pairing. The appetizer, “The Lady with the Alligator Purse,” features alligator bites served with Cajun remoulade and lemon, a playful reference to the alligator skin bag Anthony was known to carry. The entrée is a 20-ounce porterhouse steak accompanied by crispy potato pavé, baby carrots, haricot verts, and Cabernet Sauvignon demi-glace, inspired by Anthony’s fondness for indulging in a porterhouse steak and coffee at Delmonico’s after long journeys. Dessert features strawberry sponge cake with raspberry jam and whipped cream, inspired by her favorite sweet treat.
March 16–22: Honoring Eleanor Roosevelt, “The First Housewife of the Country”
The third week highlights Eleanor Roosevelt, renowned humanitarian and diplomat, with a three-course menu for $65 and an optional $34 wine pairing. The menu begins with deviled eggs topped with bacon, paprika, dill pickle, and chive, reflecting her fond recollection that scrambled eggs were among the first dishes she learned to prepare early in her marriage. The entrée features braised rabbit gnocchi Parisienne with early spring vegetables, Grana Padano, and basil pesto. Though often joked about as the worst cook in White House history, Eleanor Roosevelt developed a greater appreciation for food while traveling abroad, especially for Parisian cuisine. Dessert is a Charlotte Malakoff with almond cream, ladyfingers, and strawberries, a nod to the French culinary traditions she admired.
March 23–31: Honoring Dr. Opal Lee, “The Grandmother of Juneteenth”
The series concludes with a menu honoring Dr. Opal Lee, recipient of the Presidential Medal of Freedom and widely known as the “Grandmother of Juneteenth.” Guests can enjoy a three-course menu for $65 with an optional $26 wine pairing. The appetizer features spring farmer’s greens with asparagus, peas, shaved radish, feta cheese, roasted chickpeas, pistachios, and basil mint vinaigrette, inspired by Dr. Lee’s community farm in Fort Worth, Texas, which she started at age 92. The entrée is cornmeal-crusted blue catfish served with collard greens, five-cheese macaroni and cheese, and herb remoulade. Dessert concludes the meal with heirloom carrot cake topped with cream cheese icing, pineapple, carrot gelée, and brown sugar pecan brittle, celebrating the bounty of fresh produce grown on her farm.
Join us throughout March for this special culinary tribute celebrating remarkable women whose legacies helped shape American history. Reservations are recommended.
For more information, see here.
