Sequoia

Book directly at (202) 944-4200 or reserve a table:

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To Book A Private Event, Call (202) 333-3011 Or Visit Our PRIVATE EVENTS Section

3000 K Street NW, Washington, DC 20007

AN ART SPECTACULAR

Located on the banks of the Potomac River in Washington, DC, the floor-to-ceiling windows offer magnificent views of Arne Quinze’s large-scale, site-specific sculpture in the garden, the Kennedy Center, Roosevelt Bridge, Roosevelt Island, Key Bridge, and the Virginia skyline. The main dining room features Hitoshi Kuriyama’s neon and glass vacuum tube light installation. Enjoy some of the finest American cuisine in D.C. on the mezzanine, outside on the terrace, or in the private state room, as well as our collection of contemporary art on display throughout the restaurant.

Location

3000 K Street NW
Washington, DC 20007

(202) 944-4200

Wifi Available

Directions via Google Maps

Virtual Tour

Hours

Monday – Thursday

12:00pm – 8:30pm

Friday

12:00pm – 9:30pm

Saturday

11:00am – 9:30pm

Sunday

11:00am – 8:30pm

TRANSPORTATION

Public Transportation:
Ten minute walk from the Foggy Bottom Metro Station (Orange/Blue lines)

BOOK A PRIVATE EVENT

PURCHASE GIFT CERTIFICATES

PHOTOS

Food
Our Setting
Events

dining room at sequoia from second floor

EVENTS

All You Care to Enjoy Tapas Brunch

Join us every Saturday for our All You Care to Enjoy Tapas Brunch! Each week is a different theme featuring a rotation of chef’s brunch creations, but you can always find your staples each week – such as chicken and waffles, fluffy buttermilk pancakes and French toast! Enjoy bottomless selection of small plates paired with free flowing brunch cocktails from 11am – 3pm every Saturday.

Happy Hour is Back!

Join us for Happy Hour at our outdoor (weather permitting) and indoor bar areas! Monday - Friday 4pm - 6pm.

OUR MENU

LUNCH

DINNER

BEVERAGES

DESSERT

HAPPY HOUR

SUNDAY BRUNCH BUFFET

SATURDAY TAPAS BRUNCH

Print Menu

RAW BAR

SCARLET SEAFOOD TOWER

3 Tiers of Alaskan King Crab Legs, East & West Coast Oysters, Chilled Maine Lobster, Jumbo Shrimp, Mussels, Jumbo Lump Crab Meat, Ceviche de Pescado.

House Mignonette, Cocktail Sauce, Lemons, Horseradish Serves Four to Six Guests

$160

JUMBO SHRIMP COCKTAIL

House Cocktail Sauce, Lemon

$MK

CHILLED ALASKAN SNOW CRAB LEGS

Clarified Butter, Preserved Lemon

$MK

OYSTERS ON THE HALF SHELL

House Cocktail Sauce, Champagne Mignonette, Preserved Lemon. EAST COAST Daily Selection Half Dozen $16 Dozen $30. WEST COAST Daily Selection Half Dozen $20 Dozen $36

CHILLED 1 1/2 LB MAINE LOBSTER

Dijonaisse, Clarified Butter, Preserved Lemon

$MK
STARTERS

LOBSTER & PRAWN BISQUE

Lobster & Prawn Broth, Cream, Maine Lobster

$10

SPICY HOMEMADE GUACAMOLE

Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips. Add Lobster $6

$12

MARGARITA FLATBREAD

San Marzano Tomato Sauce, Fresh Mozzarella, Fresh Basil

$14

LOBSTER FLATBREAD

Grilled Crust with Fontina Cheese, Buttered Lobster, Tomatoes, Garlic, Basil, Sweet Drop Peppers

$20

PAN ROASTED SHISHITO PEPPERS

Sprinkled with Maldon Salt, Bonito Flakes

$12

WHIPPED BACALAO

Fresh Garlic, Heirloom Tomato and Baby Spinach Ragu, Grilled Rustic Crostini

$17

CRISPY POINT JUDITH CALAMARI

Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli

$16

BURRATA HEIRLOOM TOMATO SALAD

Locally Sourced Burrata, Path Valley Farm Heirloom Tomatoes, Baby Arugula, Red Onion, Basil Vinaigrette

$14

WEDGE SALAD

Baby Iceberg Lettuce, Tomatoes Tossed in Shallots- Sherry Vinaigrette, Bacon, Chives, Bleu-Cheese Crumbles, Bleu-Cheese Dressing

$11
HANDHELDS

SEQUOIA ANGUS BURGER

8oz Angus Beef Burger, Smoked Gouda Cheese, Lettuce, Tomato, Red Onions on Toasted Brioche Buns, Seasoned French Fries

$17

SALMON BLT SANDWICH

Scottish Salmon, Applewood Smoked Bacon, Lettuce, Tomato, Caper-Lime Remoulade on Toasted Brioche Buns, French Fries

$20

MARYLAND CRAB CAKE SANDWICH

Oven Roasted Jumbo Lump Crab Cake, Lettuce, Tomato, Cornichon-Tartar Sauce, Spicy Coleslaw, Toasted Brioche Buns, Seasoned French Fries

$20

CHICKEN SALAD SANDWICH

Roasted Chicken, Celery, Onion, Raisins, Dijonnaise on Toasted Multigrain Bread, French Fries

$18
ENTRÉE

PAN-SEARED SCOTTISH SALMON

Sauteed Bok-Choy & Wood Ear Mushroom, Rustic Mashed Potatoes, Curry Leaves, Yuzu Beurre Blanc

$30

CHILI CRAB FRIED RICE

Egg, Wood Ear Mushroom, Curry Leaves, Kaffir Lime Leaves, Garlic Ginger Oyster Sauce

$26

MEDITERRANEAN VEGETABLES

Oven Roasted Mediterranean Vegetables, Quinoa, Sweet Corn, Tomatoes, Grilled Avocado, Finished with Agave Vinaigrette

$20

CHIMICHURRI CHICKEN

Oven Roasted Amish Half Chicken Basted with Garlic and Herb Sauce Served with Coconut Rice, Sweet Plantains, and Black Bean Sauce

$23

ANGUS NEW YORK STRIP

Grilled and Served with Twice Cooked Potato Loaded with Mac & Cheese, Broccolini, Shallot Zinfandel Demi-Glaze

$35

SIMPLE SPAGHETTI

San Marzano Tomato Sauce, EVOO, Grana Padano Cheese, Fresh Basil

$21
ENTRÉE SALADS

LOBSTER & SHRIMP SALAD

Half Steamed & Chilled Maine Lobster, Shrimp Salad, Mixed Greens, Heirloom Tomatoes, Cucumbers, Scallions, Red Peppers, Mango Salsa

$26

SESAME SEARED TUNA SALAD

Thinly Sliced Ahi Tuna Pan-Seared Rare with Togarashi Sesame Spice, Served Rare and Chilled over Crunchy Vegetables, Cucumber, Jicama, Mixed Greens, Crispy Wontons, Dragon Fruit Salsa

$22

BEEF TENDERLOIN SALAD

Thinly Sliced Chilled Beef Tenderloin Served Rare, Baby Arugula, Fresh Fennel, Red Onion, Toasted Hazelnuts, Shaved Grana Padano and Grain Mustard Vinaigrette

$22

KOREAN CHICKEN SALAD

Pan-Roasted Marinated Chicken Breast over Frisee Lettuce, Kimchi, Cucumbers, Green Onions, Garlic Srirach Vinaigrette

$18
SIDES

SWEET PLANTAINS

$7

COCONUT BASMATI RICE

$6

GARLIC BROCCOLINI

$7

GARLIC SALT SEASONED FRENCH FRIES

$6

RUSTIC MASHED POTATOES

$7

SAUTEED BOK-CHOY & WOOD EAR MUSHROOM

$7

PDF Lunch Menu

* Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

Print Menu

RAW BAR

HANDSHUCKED OYSTERS

House Cocktail Sauce, Champagne Mignonette, Preserved Lemon. EAST COAST Daily Selection Half Dozen 16 Dozen 30. WEST COAST Daily Selection Half Dozen 20 Dozen 36

$M/P

CHILLED ALASKAN KING CRAB LEGS

Clarified Butter, Dijonnaise, Preserved Lemon

$MK

JUMBO SHRIMP COCKTAIL

House Cocktail Sauce, Lemon

$20

SCARLET SEAFOOD TOWER

3 Tiers of Alaskan King Crab Legs, East & West Coast Oysters, Chilled Maine Lobster, Jumbo Shrimp, Mussels, Jumbo Lump Crab Meat, Ceviche de Pescado

House Mignonette, Cocktail Sauce, Lemons, Horseradish. Serves Four to Six Guests

$170

CEVICHE DE PESCADO

Marinated in Citrus Mezcal, Cucumbers, Tomatoes, Serrano Peppers, Cilantro, Red Onions

$16

CHILLED 1 1/2 LB MAINE LOBSTER

Dijonaisse, Clarified Butter, Preserved Lemon

$MK

HAMACHI CRUDO

Blood Orange, Prickly Pear, Habanero, English Cucumber

$20
STARTERS

LOBSTER & PRAWN BISQUE

Lobster & Prawn Broth, Cream, Maine Lobster

$12

SPICY HOMEMADE GUACAMOLE

Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips. Add Lobster $8

$14

GRILLED SPANISH OCTOPUS

Warm Marinated Artichokes, Mixed Olives, Orange Smoked Paprika Glaze

$22

CRISPY POINT JUDITH CALAMARI

Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli

$17

BISTRO CLAMS

Manila Clams, Steamed in White Wine and Tossed in an Artichoke-Dill Cream Sauce with Scallions, Diced Tomatoes topped with Frizzled Leeks, served with Grilled Crostini

$18

WHIPPED BACALAO

Fresh Garlic, Heirloom Tomato and Baby Spinach Ragu, Grilled Rustic Crostini

$20

MARGARITA FLATBREAD

San Marzano Tomato Sauce, Fresh Mozzarella, Fresh Basil

$16

LOBSTER FLATBREAD

Grilled Crust with Fontina Cheese, Buttered Lobster, Tomatoes, Garlic, Basil, Sweet Drop Peppers

$22

PAN ROASTED SHISHITO PEPPERS

Sprinkled with Maldon Salt, Bonito Flakes

$14

BURRATA HEIRLOOM TOMATO SALAD

Locally Sourced Burrata, Path Valley Farm Heirloom Tomatoes, Baby Arugula, Red Onion, Basil Vinaigrette

$16

WEDGE SALAD

Baby Iceberg Lettuce, Tomatoes Tossed in Shallots-Sherry Vinaigrette, Bacon, Chives, Bleu- Cheese Crumbles, Bleu-Cheese Dressing

$12

MANGO SALAD

English Cucumber, Red Onion, Jicama, Microgreens, Lime, Chile de Arbol Vinaigrette

$13
ENTRÉE SALADS

LOBSTER & SHRIMP SALAD

Half Steamed & Chilled Maine Lobster, Shrimp Salad, Mixed Greens, Hearts of Palm, Tomatoes, Pineapple Serrano Salsa, Scallions, Cucumbers, Red Peppers with Nola Vinaigrette

$26

SESAME SEARED TUNA SALAD

Pan-Seared Thinly Sliced Ahi Tuna with Togarashi Sesame Spice, Served Rare and Chilled over Crunchy Vegetables, Cucumber, Jicama, Mixed Greens, Crispy Wontons, Dragon Fruit Salsa

$24

BEEF TENDERLOIN SALAD

Thinly Sliced Chilled Beef Tenderloin, Baby Arugula, Fresh Fennel, Red Onion, Toasted Hazelnuts, Shaved Grana Padano and Grain Mustard Vinaigrette

$24

KOREAN CHICKEN SALAD

Pan-Roasted Marinated Chicken Breast over Frisee Lettuce, Kimchi, Cucumbers, Green Onions, Garlic Srirach Vinaigrette

$20
ENTRÉE

MARYLAND JUMBO CRABCAKES

Oven Roasted Crabcakes Served with Garlic Salt Seaosoned French Fries and Cornichon Tartar Sauce

$38

LOBSTER SCAMPI

Grilled Maine Lobster Tail, Linguine Pasta, in a Light Garlicky Citrus Sauce with Tomato, Parmigiano- Reggiano Cheese with Micro Basil

$40

SEQUOIA CIOPPINO

Steamed Half Maine Lobster, Mussels, Shrimp, Clams, Fresh Fish, in a Spicy Fish and Tomato Broth, Grilled Crostini

$40

CHILEAN SEA BASS

Fresh Horseradish Marinated Sea Bass, Prawn Bisque, Quinoa, Edamame, Fresh Corn & Chives

$38

PAN-SEARED SCOTTISH SALMON

Sauteed Bok-Choy & Woodear Mushroom, Rustic Mashed Potatoes, Curry Leaves, Yuzu Beurre Blanc

$33

CHAR-GRILLED WHOLE BRONZINO

Coconut Basmati Rice, Sauteed Bok-Choy and Wood Ear Mushroom, Thai Chili Sauce

$35

CHIMICHURRI CHICKEN & SHRIMP

Oven Roasted Amish Half Chicken with a Shrimp Skewer Basted with Garlic and Herb Sauce Served with Coconut Rice, Sweet Plantains, and Black Bean Sauce

$30

PAINTED HILLS FARM FILET MIGNON

Grilled and Topped with Loaded Compound Butter, Served with Rosemary Infused Polenta Cake & Broccolini

$40

ANGUS NEW YORK STRIP

Grilled and Served with Twice Cooked Potato Loaded with Mac & Cheese, Broccolini, Shallot Zinfandel Demi-Glaze

$38

BRAISED SHORT RIB

Braised in Piping Hill Red Wine, Local Herbs, Mirepoix Vegetables, Served over Tillamook Cheddar Grits and Okra

$32

SEQUOIA ANGUS BURGER

8oz Angus Beef Burger, Cheddar Cheese, Lettuce, Tomato, Red Onions, Pickles on Toasted Brioche Buns, Seasoned French Fries. Add Applewood Smoked Bacon $3

$20

CHILI CRAB FRIED RICE

Egg, Wood Ear Mushroom, Curry Leaves, Kaffir Lime Leaves, Garlic Ginger Oyster Sauce

$28

SIMPLE SPAGHETTI

San Marzano Tomato Sauce, EVOO, Grana Padano Cheese, Fresh Basil

$23

MEDITERRANEAN VEGETABLES

Oven Roasted Mediterranean Vegetables, Quinoa, Sweet Corn, Tomatoes, Grilled Avocado, Finished with Agave Vinaigrette

$22
SIDES

COCONUT BASMATI RICE

$6

SAUTEED BOK-CHOY & WOODEAR MUSHROOM

$8

RUSTIC MASHED POTATOES

$8

SWEET PLAINTAINS

$8

GARLIC BROCCOLINI

$8

GARLIC SALT SEASONED FRENCH FRIES

$6

PDF Dinner Menu

* Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

Print Menu

Cocktails

SCARLET FOG

Pineapple, Hibiscus and Raspberry Infused Tito’s Vodka, Served Up, Dry Ice

$15

FLOR DE OAXACA

Peloton De La Muerte Mezcal, Butterfly Pea Flower Tea Simple Syrup, Fresh Lemon Juice

$14

SMOKIN’ RITA

Grilled Pineapple & Serrano Pepper Infused Altos Platinum Tequila, Housemade Sour Mix

$15

BLUEBERRY MOJITO

Bacardi Limon, Muddled Fresh Blueberries and Mint, Fresh Lime, Splash of Sprite

$14

BOURBON BRAMBLE

Jack Daniel’s, Giffard Ginger Liqueur, Fresh Lemon Juice, Ginger Beer

$13

PATRON SANGRIA

Patron Silver Tequila, Cointreau, White Wine, Passionfruit Puree, White Cranberry, Topped with Sparkling Rosé

$15

TROPIC THUNDER

Bacardi Silver & Dark Rum, Meyer’s Rum, Velvet Falernum, Pink Guaca Nectar, Papaya Nectar

$15

CUCUMBER REFRESHER

New Amsterdam Gin, Cucumber Cilantro Sour Mix, Simple Syrup

$13

THE FROZEN MULE

Smirnoff Vodka, Housemade Five Spice Simple Syrup, Ginger Water, Fresh Lime Juice

$15
Draft

SEQUOIA LAGER

Devil’s Backbone Brewery, VA 4.5% ABV

$7

ATLAS PONZI WEST COAST IPA

Atlas Brew Works, DC 7.3% ABV

$8

PEABODY HEIGHTS ASTRODON HAZY IPA

Peabody Heights Brewery, MD 7% ABV

$8

KONA BIG WAVE GOLDEN ALE

Kona Brewing Co., HI 4.4% ABV

$7

FLYING DOG THUNDERPEEL IPA

Flying Dog Brewery, MD 6.2% ABV

$8

MUSTANG SALLY POTOMAC PILSNER

Mustang Sally Brewing Co., VA 5.1% AB

$8

SOLACE IT’S ELECTRIC BLUEBERRY SOUR

Solace Brewing Co., VA 4.5% ABV

$8

LI’L WIT BELGIAN WHITE ALE

Right Proper Brewing Co., DC 5% ABV

$7
Non-Draft

CORONA

Mexico 4.6% ABV

$7

STELLA ARTOIS

Belgium 5% ABV

$7

MICHELOB ULTRA

St Louis, MO 4.2% ABV

$6

FULL TRANSPARENCY HARD SELTZER

Orange Crush // Black Cherry DC Brau Brewing, DC 5% ABV

$6

BOLD ROCK HARD CIDER

Nellysford, VA

$6
Wines By The Glass - Red

RED BLEND, STERLING VINEYARD

California

$12

CABERNET SAUVIGNON, THE KINKER

Paso Robles, California

$14

MERLOT, CLOSERIE DES BORIES

Francs Cotes de Bordeaux, France

$14

MALBEC, TERRAZAS DE LOS ANDES

Mendoza, Argentina

$12
Wines By The Glass - White

CHARDONNAY, SONOMA-CUTRER

Russian River, California

$16/62

SAUVIGNON BLANC SEMILLON, CAPE MENTELLE

Magaret River, Australia

$13/50

PINOT GRIGIO, ORNELLA MOLON

Veneto, Italy

$13/50

CHENIN BLANC, PINE RIDGE VINEYARDS

California

$14/56

REISLING, BEX

Nahe, Germany

$12/46
Rosé

PINOT NOIR ROSÉ, ELOUAN

Oregon

$14/54

GRENACHE ROSÉ, CHATEAU D’ESCLANS WHISPERING ANGEL

Cotes de Provence, France

$15/58
Sparkling

CAVA, JAUME SERRA CRISTALINO CAVA

Penedes, Spain

$11

BRUT, FRANCOIS MONTAND

Cotes du Jura, France

$11

PROSECCO EXTRA DRY, TIAMO

Tuscany, Italy

$12

BLANC DE BLANCS, CHARLES DE FERE

Fere-en-Tardenois, France

$13

ROSÉ, DOMAINE CHANDON

Caneros, California

$16

BRUT, MOET & CHANDON IMPERIAL

Champagne, France

$25
DOUGH WINES

Dough is the first ever wine collaboration for the James Beard Foundation. They work to create an inclusive, equitable & sustainable food culture through an annual donation. Each glass, bottle & conversation can make an impact & become a catalyst for good.

CHARDONNAY

$13

SAUVIGNON BLANC

$15

PINOT NOIR

$13

CABERNET SAUVIGNON

$14
For All Ages

STRAWBERRY RHUBARB LEMONADE

House Made Strawberry Rhubarb Syrup, Fresh Lemon Juice

$7

LEMONGRASS LEMONADE

Housemade Lemongrass Syrup, Fresh Lemon Juice

$7

EPIC SHIRLEY TEMPLE

Sprite, Grenadine, Garnished with Gummy Bears

$6

DETOX

House made Ginger Water, Pressed Pineapple Juice

$7

PDF Drink Menu

PDF Bottle Wine List

Print Menu

BELGIUM CHOCOLATE SCARLET

Belgium chocolate cake bar, Grand Marnier, whipped cream

$12

PEANUT BUTTER CHOCOLATE PIE*

Peanut Butter Cream Cheese Mousse, Whipped Cream

$12

WHITE CHOCOLATE PAVLOVA*

Caramel Filled Pavlova, White Chocolate Glaze topped with Crushed Almonds, Served with Seasonal Sorbet

$15

CHEF’S SELECTION OF ICE CREAM AND SORBET

$9

CINNAMON SUGAR DONUTS

Cinnamon-Lemon Marinated Mixed Berries, Whipped Cream

$13

GLUTEN FREE CHOCOLATE CAKE

Raspberry Sorbet, Mixed Berries Compote

$11
CAFFÈ

COFFEE

$4

ESPRESSO

$5

CAPPUCCINO

$5

LATTE

$5

SPECIALTY TEAS

$5

NITRO COLD BREW

$8

COLD BREW

$6
DESSERT WINES

SAUTERNES, CHATEAU ROUMIEU

$16
PORTS

Warres’ Warrior

$12

Taylor Tawny 10 Year

$14

Taylor Tawny 20 Year

$17

Graham’s 30 Year

$28

PDF Dessert Menu

Print Menu

Available at outdoor (weather permitting) and indoor bar areas Monday - Friday 4pm - 6pm. **Reservation not accepted for happy hour**
Happy Hour Food

BISTRO CLAMS

Manila Clams, Steamed in White Wine and Tossed in an Artichoke-Dill Cream Sauce with Scallions, Diced Tomatoes topped with Frizzled Leeks, served with Grilled Crostini

$13

CEVICHE DE PESCADO

Marinated in Citrus Mezcal, Cucumbers, Tomatoes, Serrano Peppers, Cilantro, Red Onions

$12

CRISPY POINT JUDITH CALAMARI

Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli

$13

SPICY HOMEMADE GUACAMOLE

Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips

$10

LOCAL HALF SHELL OYSTERS

Cocktail Sauce

$2/pc

PAN ROASTED SHISHITO PEPPERS

Sprinkled with Maldon Salt, Bonito Flakes

$10
Happy Hour Drinks

SMOKIN’ RITA

Grilled Pineapple & Serrano Pepper Infused Altos Platinum Tequila, Housemade Sour Mix

$10

SEQUOIA LAGER

Devil’s Backbone Brewery, VA 4.5% ABV

$6

RAIL HIGHBALLS

$8

BARTENDER’S SELECTION OF BOTTLE BEERS

$5

BARTENDER’S SELECTION OF RED & WHITE WINE

$5

JACK DANIEL ANY WAY

$8

PDF Happy Hour

Print Menu

Our Sunday Brunch Buffet is back! Featuring a full service buffet with chef attendants at every station. All COVID safety and social distancing protocols will be strictly enforced and followed by employees and guests. Seating from 10am - 2pm, buffet ends at 3pm. Mimosas, bellinis, bloody marys, sodas and juices are included!
Salad Bar Station

Romaine lettuce, mixed Greens, Baby Arugula Toppings: Cucumbers, Shared Carrots, Cherry Tomatoes, Red Onions, Roasted Corn, Diced Bell Peppers Green Beans, Cheddar Cheese, grana Padano Cheese, Garlic croutons Dressings: Caesar Dressing, Ranch Dressing, Sherry Vinaigrette, Extra Virgin Olive Oil

Hot Soup Station

Lobster Bisque

Scottish Smoked Salmon

Cucumbers, red onions, dill, capers, hard boiled eggs, whipped cream cheese

Sushi Station

California Rolls, Smoked Salmon Rolls, Vegetable Rolls Pickled Ginger, Wasabi and Low Sodium Soy Sauce

Raw Bar Station

Local Chincoteague Oysters, Littleneck clams, PEI mussels, Peel & Eat shrimp, snow crab legs Lemons, hot sauce, cocktail sauce, red wine mignonette sauce

Maryland Crab Cake Station

Chipotle aioli

Paella

Calasparra rice, shrimp, scallops, mussels, chorizo, piquillo peppers, green peas, saffron-tomato broth

Chef’s Seasonal Pan Seared Fish

Lemon Caper Butter Sauce

Crispy Applewood Smoked Bacon

Chicken Apple Sausages

Breakfast Potato Hash

Mini Waffle Station

Vanilla Whipped cream, Chocolate Sauce, Maple Syrup, Berries Compote, Whipped Butter

Southern Crispy Fried Chicken

Taqueria Station

Chicken tinga, Pork Carnitas, Blackened Fish, Spanish rice, black bean Stew Pico de gallo, sour Cream, guacamole, salsa verde, iceberg lettuce, White corn tortillas

Carving Stations

Shenandoah Valley Prime Rib. Horseradish cream, red wine shallot sauce.

Egg Station

Scrambled eggs, Omelets, Sunny Side Up Eggs, Over Easy Eggs. Omelet Toppings: Mixed wild mushrooms, bell peppers, cherry red tomatoes, Crab Meat, Baby shrimp, Ham, Cheddar Cheese (Egg White Available Upon Request)

Egg Benedict Station

Traditional: Canadian bacon / Chesapeake: Lump Crab Meat / Florentine: Spinach, Sliced Tomato Hollandaise Sauce and English Muffins

Petite Dessert Platter

Assorted Mousse Cake – Mini Cakes Mini Fruit Tarts

Milkshake & Sundae Station

Vanilla, Chocolate, M&Ms, Sprinkles, Jelly Beans, Oreo Cookies, Pretzels

PDF Sunday Brunch Buffet

Print Menu

Join us each week for our All You Care to Enjoy Tapas Brunch! Each week is a different theme featuring a rotation of chef’s brunch creations, but you can always find your staples each week – such as chicken and waffles, fluffy buttermilk pancakes and French toast! Enjoy bottomless selection of small plates paired with free flowing brunch cocktails from 11am – 3pm every Saturday.
Calendar Of Tapas Brunch

Chesapeake Inspired

Southern Inspired Tapas

West Coast Inspired Tapas

Miami Beach Inspired Tapas

PRIVATE EVENTS

Newly renovated Sequoia provides an exquisite setting and the finest of American cuisine, perfect for your Special Event. Situated on the banks of the Potomac River in Washington, DC, it offers magnificent views of the Virginia skyline, the Kennedy Center, the Watergate Hotel, and the gentle Potomac River and its iconic bridges. Japanese artist Hitoshi Kuriyama has created a unique lighting installation, providing an illuminating backdrop for your Special Event.

Celebrations | Events

BOOK AN EVENT

AWARDS

Wedding Wire Couple’s Choice Award

ART

Natural Chaos Scarlet, 2017

ARNE QUINZE

Arne Quinze creates sculptures, drawings, paintings, and large-scale installations. Recurring fundamentals in his oeuvre are the use of wood and metal, electric-hued fluorescent paint, and themes referring to social interaction, nature, and urbanism.

Quinze’s own words: “My main inspiration is nature; I am addicted to it. Since 1971, the year I was born, we’ve killed more than 30% of the world's flora and fauna. It’s so important to bring that diversity of nature back into our cities; I try to do that with my large-scale, site-specific installations.”

Visit the artist's website

0=1 –polygenesis-

Hitoshi Kuriyama, 2017

Hitoshi Kuriyama believes “The beginning of our universe might have been the end of another universe.” For 0=1 -polygenesis-, the artist is inspired by the Big Bang theory and the vacuum produced by it. The emptiness inside this installation’s broken tubes symbolizes the beginning of the cosmos. Kuriyama’s artwork encapsulates what he believes is the same creation-process theory as the universe—creation through destruction.