The National Press Club’s historic and elegant venue is perfectly complemented by the creative cuisine and the impeccable service provided by our in-house catering team, led by Executive Chef Susan Delbert. The Press Club prides itself on the use of fresh, quality ingredients. All beef is Certified Angus Beef; Our seafood is delivered fresh daily from right here in the Chesapeake Region. Most fish and meats are hand-butchered in house. Fruits and vegetables are local when available and seasonal alternatives guarantee the best flavor and freshness. Pastries and desserts are made by artisans using only the finest ingredients and old world techniques. Virtually every meal is made from scratch.
Click below to download our menu selections in PDF format: