Dover sole and scallop mousseline, butternut squash puree
Reeling In Quality
Every great meal starts with the finest ingredients, and when it comes to fish, freshness is paramount. For the past 17 years, Congressional Seafood has been providing the freshest seafood to some of the finest restaurants, gourmet markets, and country clubs in the Washington D.C. and Baltimore metro areas, including all of the RW Restaurant Group establishments.
After sourcing the most recently caught fish and shellfish, Congressional uses special techniques to transport the product so that it arrives at the restaurant in optimal condition. And with QR technology in place, consumers can now easily trace back where the fish on their plate came from and when it was caught. It adds a new layer of transparency to the catch.
Among the selections Congressional Seafood supplies to Chef Wiedmaier’s restaurants are raw oysters on the half shell, meticulously cleaned; mussels, plucked fresh from the icy depths of the Atlantic; and a variety of “catch-ofthe-day” specials that include rockfish, tuna, and branzino. Congressional Seafood allows chefs like Robert Wiedmaier to meet uncommonly high standards with excellent ingredients that always make for a memorable dining experience.
