I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
Restaurant Week 2010: What’s on the Menu
Comments () | Published January 8, 2010

Related: Who Is Turning Restaurant Week Into Restaurant Month?

Restaurant Week, when you can get three-course lunches for $20.10 and dinners for $35.10, kicks off on Monday. To help you make last-minute reservation choices, we’ve gathered a ton of menus and will keep updating this guide through the week. This year, plenty of places are extending their specials another week, or even the whole month. You can check out the list here.

The Georgetown institution is offering the special throughout January.

Dinner appetizers: Endive-and-apple salad with bacon, candied walnuts, and cave-aged marisa dressing; veal paté with country ham and amaretti; sweet-potato gnocchi with foie gras, trumpet mushrooms, and bosc pears; duck-leg confit with caramelized cabbage, warm potato salad, and duck jus.

Dinner main courses: Poussin with stewed kale, roasted fingerlings, and meyer-lemon marmalade; pork chop with scarlet turnips, roasted apples, and turnip greens; rockfish with grits, collard greens, rock shrimp, and ham-hock jus; citrus-braised veal breast with parsnip purée, tangelo-glazed root vegetables, veal jus, and gremolata; branzino with farro, candystriped beets, and balsamic vinegar.

Dinner desserts: Choose off the regular dessert menu.

This art-filled Falls Church dining room is extending their lunch special through the end of the month.

Lunch appetizers:
Endive salad with bartlett pear, blue cheese, and truffle vinaigrette; butternut-squash soup with cider gelée and spiced apple compote; salmon tartar with cucumber carpaccio and yuzu aioli.

Lunch main courses:
Grilled escolar with citrus beurre blanc; burrata ravioli with mushroom fricassee; roasted duck breast with blood-orange marmalade.

Lunch desserts:
Guayaquil-chocolate cake with earl-grey ice cream; Meyer-lemon pound cake with ricotta mousse and lavender syrup.

3 Bar and Grille   
This Southern-accented Clarendon dining room is offering most dishes on its regular lunch and dinner menus, and the special will run through January 24.

Gotham Bar and Grill alum Adam Longworth’s sure-handed American cooking is on offer at lunch and dinner. His clam chowder is one of the best versions we’ve had.
Lunch appetizers:
Fennel soup with goat cheese, olives, and basil oil; mushroom risotto with gruyere cheese and white-truffle oil; spinach salad with pears, bacon, goat cheese, and cider vinaigrette; baby greens with apples, manchego cheese, and mustard vinaigrette; crispy-calamari salad with hearts of palm, cucumber, and olive vinaigrette.

Lunch main courses:
Fried chicken with collard greens and crispy polenta cake; salmon with potato puree, roasted fennel, and coffee vinaigrette; baked-potato ravioli with crème fraîche and malt-vinegar onions; burger with house-smoked ketchup, American cheese, and French fries; roasted cod with lentils, fingerling potatoes, grapes, and verjus emulsion.
Dinner appetizers:
Black-bass ceviche with orange, avocado, and mint; roasted-beet salad with apples, goat cheese, and orange yogurt; grilled scallops with butternut-squash puree, grapes, and balsamic-brown-butter; baby greens with figs, goat cheese, and hazelnut; clam “chowder”  with smoked-potato gnocchi.

Dinner main courses:
Baked-potato ravioli with scallions and malt-vinegar onions; roasted pork tenderloin with braised red cabbage and mustard sauce; braised-beef-shortrib pappardelle with whipped ricotta; rice-crusted striped bass with spiced eggplant, lentils, golden raisins, and curried emulsion; coq au vin with potato puree; Scottish salmon with preserved lemon, coffee/hazelnut vinaigrette, and potato puree.

Lunch and desserts:
Flourless chocolate cake with whipped cream and blood-orange marmalade; lemon cheesecake with gingerbread crust; apple-buckwheat shortcake with cherry/fig compote and whipped cream; brown-butter blondie with sesame-seed brittle; banana-pudding profiteroles with caramel sauce and almond toffee.

This indulgent, Louisiana-inspired dining room lets you choose a main course off its regular menu. There’s an $8 upcharge for crabcakes at lunch, and a $9 upcharge for crabcakes and grilled New York strip at dinner.

Lunch and dinner appetizers:
Turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn-and-crab soup; deviled eggs; mixed greens salad; BLT salad; pork boudin balls.

Lunch and dinner desserts:
Warm vanilla bread pudding with praline-crunch ice cream; toasted-almond crème brulée; buttermilk- chocolate cake with vanilla ice cream.

Superstar chef Alain Ducasse’s elegant Washington outpost will extend its dinner menu through January 23.

Dinner appetizers:
Polenta soup with foie-gras royale; artisanal pasta with braised rabbit leg, onion, and olive; chilled lentil salad with shiitake mushrooms and mustard dressing.

Dinner main courses:
Slow-cooked short ribs with bordelaise sauce and winter vegetables; seared haddock “grenobloise” with brandade, capers, and fried parsley; roasted chicken breast with button mushrooms and pearl onions.

Dinner desserts:
Chocolate fondant with earl-grey tea and streusel; key-lime coupe with almonds and meringue.

The full dinner menu is on offer at this pretty Cleveland Park dining room.

Art and Soul  
This Capitol Hill dining room overseen by Chicago celebrity chef Art Smith will extend its lunch and dinner specials through January 24.

Lunch appetizers:
Arugula salad with watermelon pickles, goat cheese, and blackberry/ale vinaigrette; Caesar salad with white anchovies; Capitol Hill salad with apples, blue cheese, pecans, and cider vinaigrette; butternut-squash soup with parsnip chips and crème fraîche; chipotle-marinated shrimp with cheddar/grits cake and Creole tomato sauce.

Lunch main courses:
Fried chicken with buttermilk mashed potatoes and sausage gravy; blackened catfish with sweet-potato mash and crawfish étouffée; spring-vegetable ravioli; salmon with braised apples, roasted beets, and citrus-brown-butter; grilled hanger steak with black-pepper jelly and boardwalk fries.

Dinner appetizers: Arugula salad with watermelon pickles, goat cheese, and blackberry/ale vinaigrette; Caesar salad with white anchovies; Capitol Hill salad with apples, blue cheese, pecans, and cider vinaigrette; crab bisque with bourbon cream; spice-rubbed tuna with fried green tomatoes; soup of the day.

Dinner main courses: Pecan-crusted chicken with chicken-and-apple sausage stuffing; butternut-squash ravioli with citrus-butter sauce; salmon with braised apples, roasted beets, and citrus-brown-butter; braised pork shank with black-eyed pea stew and spicy greens.

Lunch and dinner desserts: Chocolate/cinnamon cake with pear compote and vanilla crème fraîche; banana-bread pudding with rum caramel and vanilla ice cream; almond cheesecake with raspberry compote.

The newly opened gastropub is extending their lunch special through January 24.

Lunch appetizers: Curried cauliflower soup with hazelnuts; beetroot salad with walnuts, goat cheese, and honey dressing.

Lunch main courses: Corned-beef sandwich on brioche with horseradish cream and housemade pickles; pan-seared salmon with green lentils and braised greens. 

Dinner appetizers: Celery-root soup with grated apple and stilton mousse; beetroot salad with walnuts, goat cheese, and honey dressing.

Dinner main courses: Slow-roasted pork belly with grits, mustard greens, and smoked-tomato jus; pan-seared salmon with green lentils and braised greens.

Lunch and dinner desserts: Sticky toffee pudding with stout ice cream; ice cream with brown bread.  


Dining Guides
Subscribe to Washingtonian
Posted at 12:00 AM/ET, 01/08/2010 RSS | Print | Permalink | Articles