Farewell to Soft Shells at BLT Steak August 17, 2012

BLT Steak is saying "Farewell to Soft Shells" with a special Soft Shell Crab menu from August 18th-31st and public Soft Shell Crab Cooking Class on August 18th.Executive Chef Jon Mathieson is honoring his love for the seasonal crustaceans with a rotating menu of soft shell crab dishes featuring other fresh summer ingredients like fiddlehead ferns, white asparagus and fava beans.
"FAREWELL TO SOFT SHELLS" MENU - AUGUST 18-31
For two weeks from Saturday, August 18th through Friday, August 31st, Mathieson will say farewell to the loved crustaceans with a rotating menu of five different soft shell crab dishes. Here is a sample of dishes that diners may expect to find on the special menu:
Pan Seared Soft Shell Crab with Spring Vegetable Ragout featuring Yellow Wax Beans, Fava Beans, Ramps and Fiddlehead Ferns
Polenta Crusted Soft Shell Crabs with marinated White Asparagus Ramp Pesto, Crab Vinaigrette and Thai Basil Oil; served with White Asparagus Soup with American Caviar
Crispy Soft Shell Crab with warm Chickpea Hummus and Za'atar emulsion
Soft Shell Crab Sandwich on brioche with Sriracha Aioli, Smoked Bacon and Roasted Tomato with Old Bay French fries
Roast Soft Shell Crab with Caramelized Tranche of Veal, Grilled Jumbo Asparagus and Morel Sabayonne
"FAREWELL TO SOFT SHELLS" PUBLIC COOKING CLASS - Saturday, August 18
BLT Steak will kick off the "Farewell to Soft Shells" promotion with a public Soft Shell Cooking Class on Saturday, August 18th from 12:30-3PM. Mathieson will give expert tips on how to easily and deliciously prepare soft shell crabs including cleaning, prepping, and cooking a variety of different recipes. Following the class, guests will enjoy a four-course lunch courtesy of Mathieson. Guests can reserve a spot at the class for $100 per person by calling Lindsey Greenbaum at 202-689-8989.