Jazz Week at the Fourth Estate Restaurant

On Wednesday, April 22, 2015, the Fourth Estate Restaurant will present live music during dinner service, part of DC Jazz week. A nine piece jazz ensemble from the Israeli Thelma Yellen School for the Arts will play two performances at 6:45 and 7:45pm. The restaurant is offering a special $40 Israeli themed fixe price menu, details below. There is no additional charge for the musical performances; the ensemble will play during dinner service.

The Thelma Yellin High School of the Arts is an Israeli national high school for artistically gifted young artists and musicians. Entrance is based on auditions and the school offer courses in dance, classical and jazz music, drama, film and visual arts. The school was founded in memory of Israeli cellist, Thelma Bentwich Yellin, who immigrated to Israel from England in the 1920’s. The school was established after her death by prominent Israeli musicians in her memory.

Students from the school have gone on to successful professional careers, including cellist Zvi Pressler, and saxophonist, Eli d’Jibry. The school has a 90 piece symphony orchestra, which regularly stages concerts in Europe, a 25 piece big band featured at the Berklee College of Music in Boston, MA, and smaller chamber, dance, theatrical and jazz ensembles.

The menu for the $40 Israeli themed fixe price menu includes a choice of oranges and avocado spinach salad, soup or pita panzanella salad; entrée choices including baked “St. Peter’s fish,” roasted half chicken with olives and dates or turkey schnitzel with stuffed zucchini. Dessert features Jerusalem kugel noodle pudding or traditional apple cake with ice cream. The full menu is set forth on the Press club web site.

Reservations are recommended; 202.662.7638 or book at www.opentable.com.

Menu for Fourth Estate Israeli $40 Fixe Price menu, April 22, 2015

Hors d’oeuvres (during Israeli Embassy reception)
Falafel with yogurt and hot chile dipping sauces
Lamb stuffed grape leaves

Oranges, avocado, spring onions and spinach, with julienne pickled radishes and carrots, fresh lemon vinaigrette
Crisp pita panzanella salad with tomatoes, basil, onions, cucumbers and champagne olive oil vinaigrette

Entrée, choice of
Baked St. Peter’s Fish (musht or tilapia), tahini and caper sauce, Israeli couscous with chickpeas and slow roasted red peppers with fennel and harissa

Half chicken with olives and dates, rice and lentils with feta, grilled eggplant Baba Ganoush (salat ḥatzilim)

Turkey Schnitzel, saffron cauliflower and bulgur stuffed zucchini with sautéed Swiss chard

Traditional apple cake, with raisins and nuts, served warm with ice cream
Jerusalem kugel, (noodle pudding), with cinnamon, sugar and cranberries

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