Roof Terrace Restaurant celebrates Disney’s “Mary Poppins” at The Kennedy Center July 1, 2010

Disney’s Mary Poppins will soon fly into The Kennedy Center with her magical umbrella in tow, and the Roof Terrace Restaurant is honoring the beloved nanny with family friendly specials that will be offered throughout the musical’s run, from Thursday, July 1st through Sunday, August 22nd. The Roof Terrace Restaurant Executive Chef Joe Gurner and Pastry Chef Ben McCormick have designed two new menus – one just for kids and one that adults will surely delight in.
Family-time is so precious, so what better way to spend it then atop one of the world’s most renowned art institutes with a meal the whole family will love. After feasting and enjoying one of DC’s most magnificent skyline views, everyone from grandchildren to grandparents will be able to relax and enjoy the show. Reservations for the Roof Terrace Restaurant are very strongly recommended. For more information or to make reservations, please call the Roof Terrace Restaurant at 202-416-8555 or visit www.roofterracerestaurant.com

The Mary Poppins’ children’s menu offers youngster favorites that won’t require a magical nanny and her spoon full of sugar to make the food go down. Appetizer choices include Iceberg Salad with heirloom tomatoes, baby carrots, and Coombe Castle Cheddar or a classic favorite Simply Noodles with butter and parmesan or pomodoro sauce. Main Course options consist of Baked Cheesy Pasta with cheddar cheese, smoked ham and green peas; Fish & Chips; or “Meat and Two Veg” sliced beef loin, glazed carrots, and buttered new potatoes. Kids notoriously save room for dessert and they won’t be disappointed with either the Strawberry Short Cake Trifle or the Sticky Toffee Pudding.

The adult menu includes appetizer choices like Chilled Avocado & Cucumber Soup with red onion, basil, and olive oil or Cantaloupe, Feta & Fennel Salad with ver jus, mint and arugula, and main course entrees like Pan Seared Pacific Halibut with peas, curry butter and pea tendrils or Lemon Roasted Poussin with rocket and shaved artichoke salad, oven roasted tomatoes. For dessert Pastry Chef Ben offers Bargamot & Lemon Curd Tart or Warm Sticky Toffee Pudding.