Summer Restaurant Week: What’s on the Menu
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The ever-popular Summer Restaurant Week runs from August 24 through August 30. Three-course lunches are still $20.09, but dinners have jumped to $35.09, which isn’t exactly a bargain-basement price, especially if there are lots of surcharges (we’re looking at you Bistro Bis). So, to help you choose your meals carefully, we’ve got menus from many participants, with more added daily. Our advice: Look for a generous and varied selection of dishes, and pick a place you wouldn’t otherwise splurge on.
*Updated Tuesday, August 25 at 11:12 AM.
“Big” and “rich” are the buzzwords at this Louisiana-inspired dining room, where eating lightly can mean a BLT salad. The restaurant lets you choose any entrée off the regular menu, with upcharges for crabcakes and a New York strip steak.
Lunch and dinner appetizers: Turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn-and-crab soup; trio of deviled eggs; mixed-greens salad; BLT salad.
Lunch and dinner desserts: Warm raisin bread pudding with butterscotch and vanilla ice cream; toasted-almond crème brûlée with cane syrup and almond shortcake; chocolate-raspberry cake with raspberry caramel and vanilla ice cream.
Alain Ducasse’s elegant and expensive bistro in the St. Regis Hotel is offering a special dinner menu.
Dinner appetizers: Tomato-and-watermelon gazpacho with basil and fresh almond (add $12 for lobster); dorade ceviche with corn emulsion, lime, and ginger; mixed-greens salad with summer-vegetable crudité and black-olive dressing (add $9 for tuna confit).
Dinner entrées: Pasta with summer greens, ricotta, and pesto; roast lamb chop and vegetable-wrapped tenderloin with pommes boulangeres and sautéed spinach; salmon medallion with bell-pepper “piperade” and espellette jus.
Dinner desserts: Strawberry-and-vanilla vacherin with chantilly cream and meringue; apricot sachertorte with marmalade and bittersweet chocolate.
• Art and Soul
Chicago chef Art Smith, who used to cook for Oprah, oversees this Capitol Hill hotel dining room. He’s offering Southern-accented fare of his regular menu for both lunch and dinner, and extending Restaurant Week through September 6.
Lunch and dinner appetizers: Capitol Hill salad with apples, blue cheese, pecans, and apple-cider vinaigrette; arugula salad with blackberry/ale vinaigrette, watermelon pickles, and goat cheese; Caesar salad with white anchovies; gazpacho with shrimp and avocado crème fraîche; soup of the day; grilled shrimp with succotash.
Lunch entrées: Fried chicken with country potato salad; blackened catfish with crawfish etouffe and pickled yellow beans; ravioli with herbs and spring vegetables; salmon with pea risotto, golden-beet relish, and preserved-lemon vinaigrette.
Dinner entrées: Fried chicken with country potato salad; ravioli with herbs and spring vegetables; salmon with pea risotto, golden-beet relish, and preserved-lemon vinaigrette; pork chop with charred-stone-fruit relish and sweet-onion broth; crispy whole trout with spring-bean salad and rhubarb vinaigrette.
Lunch and dinner desserts: Lemon pudding cake with mixed-berry compote; peach/pecan crumble with bourbon-caramel and vanilla ice cream; chocolate cheesecake with chocolate sauce.
This Alexandria restaurant offers a dinner menu of French cuisine crossed with Middle Eastern and Mediterranean flavors. A $9 cheese course is optional. It is $5 if substituted for the dessert course.
Dinner appetizers: Soup of the day; Caesar salad with Parmesan panna cotta and white anchovies; calamari-and-rock-shrimp beignets with sheep’s-milk yogurt and harissa; heirloom tomato salad with Burrata, basil, and oregano vinaigrette; goat-cheese cromesqui with baby arugula, berries, and dijon/citrus vinaigrette.
Dinner entrées: Grilled Mediterranean sea bass with cherry tomatoes and fennel-and-orange ragout; pan-seared sea scallops with fennel pesto and cumin-and-eggplant caponata; grilled lamb chops with merguez sausage, harissa/ras el hanout oil, couscous with raisins and chickpeas, and summer vegetables; Moroccan-style chicken tagine with seasonal vegetables, dried fruits, harissa, pearl couscous, and garbanzo beans; marinated hanger steak with Cabernet/shallot sauce and French fries; roasted-corn risotto.
Dinner desserts: Valrhona-chocolate truffle cake with Kirsch and cherries; crème brûlée; vanilla chiffon cake with peaches and cream; ginger crème caramel with blueberries.
• Bistro Bis
The menu at Jeff Buben’s French power-dining room on Capitol Hill is just as wide-ranging as the one at sibling Vidalia, but the nearly identical lunch and dinner menus are full of upcharges. It’s also doing a $20.09 three-course weekend brunch.
Lunch appetizers: Country-style pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; roasted heirloom-beet salad with goat cheese, walnuts, orange, and citrus-infused olive oil ($3 surcharge); mussels steamed with heirloom peppers, linguiça sausage and oregano/tomato broth ($3 surcharge); steak tartare with capers, onions, spicy aïoli, cornichons, and garlic potato chips ($3 surcharge); field-greens salad with market vegetables, radishes, shaved beets, egg, and lemon/tarragon vinaigrette (add $2 for warm goat cheese); endive salad with caramelized pears, peppered walnuts, bleu cheese, and red-wine/walnut vinaigrette; scallop mousse with salmon, shrimp, cucumber/dill salad, and sauce vert; frisée salad with bacon, poached egg, and sherry vinaigrette; onion soup with sourdough croutons and Gruyère; vichyssoise with bacon, chives, and brioche croutons.
Lunch entrées: Braised-veal stew with artichokes, tomato confit, zucchini, olives, and Dijon/caper sauce ($4 surcharge); braised pork belly with butter beans, corn, pearl onions, polenta, and pork jus; duck confit with duck sausage, tomato concassé, and white-bean ragoût; seared scallops with cauliflower mousseline, warm shallots, sherry, and fines-herbes vinaigrette ($4 surchage); salmon with basil couscous, market vegetables, and tomato consomme; sauteed trout with haricots verts, pommes sauté, and lemon/caper brown butter; tuna salad Niçoise with fennel, olives, haricots verts, fingerling potatoes, peppers, and anchovy/red-wine vinaigrette ($4 surcharge); chicken-confit salad with artichokes, haricots verts, and truffle vinaigrette (add $6 for a foie-gras torchon); risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; seared 12-ounce sirloin with pommes frites, mesclun salad, and red-wine/shallot butter ($8 surcharge).
Dinner appetizers: country-style pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; roasted heirloom-beet salad with goat cheese, walnuts, orange, and citrus-infused olive oil; mussels steamed with heirloom peppers, linguiça sausage, and oregano-tomato broth; steak tartare with capers, onions, spicy aïoli, cornichons, and garlic potato chips; field-greens salad with market vegetables, radishes, shaved beets, egg, and lemon/tarragon vinaigrette (add $2 for warm goat cheese); endive salad with caramelized pears, peppered walnuts, bleu cheese and red-wine/walnut vinaigrette; scallop mousse with salmon, shrimp, cucumber/dill salad, and sauce vert; frisée salad with bacon, poached egg, and sherry vinaigrette; onion soup with sourdough croutons and Gruyère; vichyssoise with bacon, chives, and brioche croutons.
Dinner entrées: Pan-roasted lamb with sun-dried tomatoes, flageolet beans, polenta, and garlic/rosemary lamb jus ($4 surcharge); braised pork belly with butter beans, corn, pearl onions, polenta, and pork jus; duck confit with duck sausage, tomato concassé, and white-bean ragoût; trout with haricots verts, pommes sauté, and lemon/caper brown butter; salmon with basil couscous, market vegetables, and tomato consomme; braised-veal stew with artichokes, tomato confit, zucchini, olives, and Dijon-mustard/caper sauce; risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; scallops with cauliflower mousseline, warm shallots, sherry, and fines-herbes vinaigrette ($4 surcharge); tuna Niçoise with braised fennel, Yukon Gold potatoes, tomato confit, and olive tapenade ($4 surcharge); 12-ounce sirloin with pommes frites, mesclun salad, and red-wine/shallot butter ($6 surcharge).
Brunch appetizers: Frisée salad with bacon and warm sherry vinaigrette; field-greens salad with market vegetables, radishes, shaved beets, chopped egg, and lemon/tarragon vinaigrette; endive salad with pears, peppered walnuts, bleu cheese, and red-wine/walnut vinaigrette; country-style pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; onion soup with sourdough croutons and Gruyère; vichyssoise with bacon, chives, and brioche croutons; melon cocktail with berries, mint, and sorbet; salmon with celery-root/apple salad, toasted brioche, and Pommery-mustard sauce.
Brunch, lunch, and dinner desserts: To be determined.
• Black Salt
This Palisades fish market/dining room is serving a Restaurant Week menu at lunch and brunch only.
Lunch and brunch appetizers: Rhode Island calamari with chipotle remoulade; Addie’s mussels with tomato, garlic, and lemon; heirloom-tomato gazpacho; hummus with grilled pita, cucumber/pinenut salad, and olives.
Lunch and brunch entrées: Wood-grilled hamburger with Amish cheddar, arugula, and fried onions; Provençal seafood stew with daily fish, Gulf shrimp, blue-shell mussels, and saffron broth; wood-grilled salmon with fingerling potatoes, sweet corn, and cherry tomatoes; daily catch.
Lunch and brunch desserts: Housemade ice cream or sorbet; Key-lime pie; chocolate/Chambord-truffle cake.
• The Bombay Club
This regal Indian dining room near the White House offers lunch and dinner menus with little overlap.
Lunch appetizers: Reshmi kebab with chicken, chili, nutmeg, and garam masala; marinated dorade with chili, ginger, garlic, and coriander; chapli kebab with lamb, coriander, cardamom, and onion; paneer tikka with yogurt, mint, cilantro, and ginger; sev puri with potatoes, mango, sprouts, and onion chutney.
Lunch entrées (served with rice and bread): Tandoori salmon with homemade spices; tandoori chicken chops with yogurt, cheese, and mint; lamb pepper masala with onion, tomato, black pepper, cinnamon, and clove; Mangolorean chicken curry with onion, coconut, tamarind, and roasted spices; chicken tikka makhni with barbecued chicken, tomato, ginger, garlic, and fenugreek.
Vegetarian lunch entrée: Bombay thali with vegetable curry, lemon rice, and lacha paratha.
Lunch desserts: Basmati-rice kheer with milk, nuts, raisins, and saffron; gulab jamun; fresh mango with mango sorbet.
Dinner appetizers: Crispy arugula-and-spinach chaat with date/tamarind chutney; Malabari shrimp with black pepper, fennel, and mango chutney; rockfish with mango, ginger, garlic, and yogurt; malai chicken tikka with yogurt, cheese, mace, and cardamom; asparagus with yogurt, ginger, chili flakes, and date chutney; Bombay sev puri with potatoes, mango, sprouts, onion, and chutneys; beet samosa with green peas, potato, mint, and date/tamarind chutney.
Dinner entrées (served with rice and bread): Chicken tikka anar with garlic, pomegranate seeds, anise, and yogurt; mixed grill with tandoori salmon, chicken tikka, and seekh kebab; shrimp moilee with coconut milk and curry leaves; chicken tikka makhni with tomato, ginger, garlic, fenugreek, and garam masala; dhaba murg with chicken, onion, tomato, coriander, and chilies; lamb rogan josh with brown onion, tomato, yogurt, and garam masala; taar lamb korma with almond, chili, nutmeg, and cardamom; Bombay thali with vegetables, paneer, and dal.
Dinner desserts: Chocolate/sticky-toffee pudding with spiced ice cream; carrot halwa; milk pudding with blueberries; mango or pear sorbets.
• Café Atlántico
José Andrés’s buzzing Penn Quarter restaurant is putting out a short but well-chosen lineup of Nuevo Latino dishes through September 6.
Lunch appetizers: Carrot soup with passionfruit; heirloom-tomato salad with cotija cheese, pistachios, and sherry dressing; Dominican conch fritters with jicama/avocado ravioli and passionfruit oil.
Lunch entrées: Veracruz-style seared trout with tomatoes, olives, onions, and capers; huitlacoche quesadilla with sundried-tomato oil and guacamole; crabcake salad with mango, fresh herbs, and coconut dressing; “medio día”sandwich with roasted pork, ham, Mexican cheese, pickles, mustard, and herbed French fries.
Lunch desserts: Warm chocolate cake with banana; sorbet of the day.
Dinner appetizers: Carrot soup with passionfruit; heirloom-tomato salad with cotija cheese, watermelon, and sherry dressing; tuna ceviche with coconut milk and avocado; Dominican conch fritters with jicama/avocado ravioli and passionfruit oil.
Dinner entrées: Duck confit with Brussels sprouts, apples, raisins, and pinenuts; portobello mushroom with huitlacoche, chihuahua cheese, roasted beets, and beet oil; braised beef short ribs with grilled eggplant and squash; Veracruz-style salmon with tomatoes, olives, onions, avocado, and capers; grilled skirt steak with mushrooms, green beans, and truffled potato espuma.
Dinner desserts: Warm chocolate cake with banana; sorbet of the day.
Taking a cue from siblings PassionFish, DC Coast, TenPenh, and Acadiana, this Nuevo Latino restaurant lets you choose any entrée off the regular menu, with $9 surcharges for a ribeye and a Brazilian shellfish stew.
Lunch and dinner appetizers: Mixed-greens salad; Caesar salad; Cuban black-bean soup; Bermuda fish chowder; golden-tomato gazpacho; shrimp ceviche; Peruvian-style ceviche; Bolivian empanadas and salteñas.
Lunch and dinner desserts: Flan with pineapple-and-fig compote; chocolate/espresso cake with dulce de leche cream and raspberry coulis; lime-and-sour-cream poundcake with strawberry salad and lemon sorbet.
• Charlie Palmer Steak
Politicos love this celebrity-chef-owned steakhouse near the Capitol, which is offering the same lunch and dinner menus, with bigger portions in the evening. Restaurant Week ends on August 30, but the restaurant will offer a $39 three-course dinner—with ingredients sourced from within a 150-mile radius of DC—through September 12.
Lunch and dinner appetizers: Heirloom-tomato salad with goat-cheese mousse; chilled corn soup with blue crab and tarragon; salt-roasted baby beets with baby lettuce and Minus 8 vinegar.
Lunch and dinner entrées: Pan-roasted black bass with summer-bean ragout and black-olive oil; chicken with Brussels sprouts and roasted-trumpet-mushroom jus; roasted beef sirloin with boulanger potatoes and caramelized shallots.
Lunch and dinner desserts: Chocolate pave with raspberry salad and milk-chocolate ice cream; peach cobbler with vanilla frozen custard; berry soup with citrus panna cotta and kaffir-lime sorbet.
• Circle Bistro
This lowkey hotel dining room in DC’s West End lets you choose three courses off the regular lunch and dinner menus.
• Columbia Firehouse
This recently opened Old Town chophouse (109 S. St. Asaph St., Alexandria; 703-683-1776) from the Neighborhood Restaurant Group features the cooking of former Mark & Orlando’s chef Orlando Hiltzig.
Dinner appetizers: Frisee salad with bacon, toasted shallots, and mustard vinaigrette; goat-cheese grit cakes with shaved fennel and ancho-chili aioli; shrimp-and-sweet-onion salad with baby lettuce and remoulade.
Dinner entrées: Roast rack-of-pork with roasted-corn-and-tomato sauce and whipped potatoes; pan-roasted chicken breast with spinach-and-mushroom risotto and natural jus; escolar with zucchini, pearl onions, grape tomatoes, and thyme butter; three-cheese ravioli with roasted ratatouille and brown butter.
Dinner desserts: Bourbon bread pudding with caramel sauce; hazelnut-and-chocolate cake with vanilla ice cream; turtle cheesecake with sugared pecans.
• Co Co Sala
For all the sweet-tooths out there, this chocolate-obsessed restaurant is putting out a three-course lunch menu and a dinner lineup of sweet and savory dinner nibbles through September 2. At dinner, you also get a glass of wine or a non-alcoholic cocktail. We’re fans of the tandoori-chicken and blue-cheese beef sliders, and the bacon mac ’n’ cheese.
Lunch appetizers: Beet salad with goat cheese and raspberry vinaigrette; tomato-and-burrata salad with balsamic reduction.
Lunch entrées: Macaroni-and-cheese tart with sage, cauliflower, and a house salad; spinach-and-feta tart with tiger shrimp and creamy dill sauce; artichoke-and-chickpea salad with grilled lemon chicken and tarragon vinaigrette; Philly-inspired flatbread with sliced beef, peppers, onions, provolone, lettuce, tomato, and banana peppers.
Lunch desserts: Grilled peaches with dulce de leche gelato and a white-peach/chocolate bon bon; chocolate tasting.
Dinner amuse bouche: Fig croustade with brown-sugar brittle; baby-arugula salad with manchego, caramelized walnuts, dates, apples, oranges, and coffee vinaigrette.
Choose two “Co Co bites”: Crispy Louisiana crabcake with avocado/cilantro emulsion and chipotle/chocolate/tomato glaze; portobello flatbread with goat cheese, roasted peppers, kalamata olives, and fig marmalade; bleu-cheese beef slider with mole sauce, sauteed spinach, and wild mushrooms; macaroni-and-cheese tart with sage, cauliflower, and a house salad; tandoori-chicken slider with cardamom carrots and cucumber raita; bacon macaroni and cheese with four cheeses.
Dinner desserts: Grilled peaches with dulce de leche gelato and white-peach/chocolate bon bon; milk-chocolate/peanut-butter ice cream with banana compote, PB&J chocolate, and cocoa-nib/marshmallow fluff.
Dinner “elixer”: Innocent Bystander dessert wine; raspberry Merlot; Prosecco; strawberry-basil-and-balsamic mocktail.
Francesco Ricci's Italian seafood dining room is serving identical lunch and dinner menus.
Lunch and dinner appetizers: Prosciutto with melon; roasted pancetta-wrapped scallops with warm spinach salad, goat cheese, and red onion; arugula, fennel, and shaved Parmesan; chilled tomato-and-crunchy-vegetable soup.
Lunch and dinner entrées: Lightly fried rockfish with duchesse potatoes; stozzapreti pasta with rock shrimp, mussels, and cherry tomatoes in roasted-zucchini sauce; tagliolini with Bolognese sauce; beef scaloppine in wild-mushroom sauce.
Lunch and dinner desserts: Chocolate-caramel-and-walnut cheesecake; pear-and-custard-mousse sponge cake.
• Darlington House
Identical lunch and dinner menus are on offer at this Dupont Circle restaurant until September 6.
Lunch and dinner appetizers: Cold melon soup with mascarpone and mint; baby-octopus salad with carrots and garlic bruschetta; grilled Italian sausage with cannellini bean-and-red-onion salad in white-balsamic vinaigrette.
Lunch and dinner entrées: Rigatoni with sauteed eggplant, tomato, basil, and aged ricotta salata; grilled rockfish with marinated tomatoes, shallots, aged balsamic, and eggplant caviar; veal scaloppini in Pinot Grigio with asparagus and basil-mashed-potatoes.
Lunch and dinner desserts: Seasonal fruit crisp with vanilla gelato; tiramisu; sorbet or gelato.
At Jeff Tunks’s buzzing K Street seafood spot, you can choose any entrée off the regular menu, with upcharges for crabcakes, Chinese-style smoked lobster, and a grilled New York strip.
Lunch and dinner appetizers: Mixed-greens salad; Caesar salad; soup of the day; heirloom-tomato-and-melon gazpacho; sweet-corn-and-yellow-pepper soup; fried green tomatoes with charred-eggplant sauce and cherry-tomato/basil compote.
Lunch and dinner desserts: Goat-cheese cheesecake brûlée with strawberry/Limoncello compote; peach crumble with toasted-almond anglaise; warm chocolate cake with spiced blackberry jam and bittersweet-chocolate sauce.
Dean Gold’s convivial Italian wine bar and dining room is offering one of the most generous Restaurant Week dinner deals: any three courses from the regular menu, plus a free glass of house-infused grappa or moscato. The promotion will be extended through September 13.
• Et Voila!
This Belgian-accented Palisades bistro offers two choices for every lunch course.
Lunch appetizer: Veal terrine with ravigote and a mixed greens salad; green-pea soup with croutons.
Lunch entrées: Grilled trout with grey shrimp, sauteed spinach, lemon, and almonds; chicken waterzooi with julienned vegetables.
Lunch desserts: Raspberry melba; white-chocolate mousse with passionfruit coulis.
The Hotel Madera’s playful American restaurant is offering specials during lunch, dinner, and brunch ($20.09 for a cocktail, entrée, and side).
Lunch appetizers: Gazpacho with brioche croutons and chive oil; chicken/matzoh-ball soup; wedge salad with bacon and blue cheese dressing; deviled eggs with garlic chips; chopped chicken liver with pickled radish and buttered toast.
Lunch entrées: Hot ham-and-cheese sandwich with gruyere, sauerkraut, and herb-mustard on rye; baked-summer-squash-and-smoked-mozzarella with pesto aioli, tomato, and arugula on multigrain bread; hamburger with cheddar on a sesame-seed bun (bacon is a $2 surcharge); French-dip sandwich with horseradish cream; green-goddess salad with poached shrimp, jicama, green apple, and croutons; steak salad with spinach, figs, roasted squash, caramelized onion, and pumpkin-seed vinaigrette; grilled-chicken cobb salad; porcini-mushroom-and-English-pea risotto; shrimp-and-bacon mac’ and cheese.
Dinner appetizers: Gazpacho with brioche croutons and chive oil; chicken/matzoh-ball soup; wedge salad with bacon and blue cheese dressing; deviled eggs with garlic chips; chopped chicken liver with pickled radish and buttered toast; lolla rossa salad with green-goddess dressing, olive-oil croutons, and white anchovies.
Dinner entrées: Porcini-mushroom-and-summer-squash casserole with baby greens and pickled ramps; crispy soft-shell crab with grits, roasted asparagus, ham, and tomato/tarragon puree; pan-roasted halibut with fava-bean pesto, morels, Swiss chard, and chive oil ($4 surcharge); pan-roasted market fish with braised fennel, spring-garlic quinoa, and salsa fresca; seared yellowfin-tuna BLT with avocado and lolla rossa salad; roast chicken with Italian sausage, scarlet runner beans, and collard greens ($4 surcharge); chicken-confit pot pie with maitake mushrooms, English peas, pearl onions, cauliflower puree, and rosemary biscuit; braised lamb shoulder with pappardelle, sorrel, and mascarpone; half-pound hamburger with cheddar, bacon, and truffled fries; grilled eight-ounce bistro steak with garlic/herb butter, potatoes au gratin, and roasted cauliflower; min pot roast with mashed Yukon Gold potatoes and roasted-shallot jus ($6 surcharge).
Lunch and dinner desserts: Apple brown betty with mascarpone/berry ice cream and butterscotch sauce; chocolate pot de crème with coffee foam, bittersweet cocoa, and vanilla wafer; red-velvet cake with cream-cheese frosting, chocolate pearls, and blueberry sauce; lemon-verbena panna cotta with blueberries and a vanilla tuile; seasonal sorbet with a salty-oat cookie.
Brunch cocktails: Mimosa; Martini Caprese with Belvedere vodka, herbs, and tomato-and-basil-water; Salsa Verde with poblano-infused tequila, Cointreau, cilantro, lime, and agave nectar; Bloody Mary with Old Bay and celery.
Brunch entrées: Green Eggs & Ham, a spinach-gruyere-and-ham quiche; maple/cinnamon oatmeal with brown sugar, apples, and raisins; French toast with orange-and-vanilla-scented brioche and apple/raisin compote; eggs Chesapeake with crab royale, poached egg, hollandaise sauce, and home fries; Sun’s Special, a mushroom-and-cheddar omelet with home fries and toast; fried-egg BLT with home fries; hamburger with cheddar, a sesame-seed bun, and shoestring fries ($2 surcharge for bacon); grilled-chicken cobb salad; French dip with roast beef, jus, horseradish cream, and shoestring fries.
Brunch sides: Home fries; petite banana; blueberry muffin; sliced tomato; shoestring fries; applewood bacon; country sausage; bagel with cream cheese; toast; mixed greens with sherry vinaigrette.
• Fire and Sage
The recently renovated restaurant in the Marriott at Metro Center is offering both lunch and dinner specials.
Lunch appetizers: Corn-and-crab chowder; fire-roasted Bosc pears with mesclun and bleu cheese; iron-skillet mussels with garlic, lemon, white wine, parsley, and baguette; baked goat cheese with fire-roasted tomatoes and crostini.
Lunch entrées: Seared sea scallops with citrus/soy vinaigrette, mizuna, snow peas, daikon, and rock-shrimp croutons; roast turkey breast on sourdough with bacon, Havarti, mayonnaise, and salt-and-pepper potato chips; wild mushrooms with shaved Parmesan; roast chicken with Chardonnay gravy, morels, and mashed potatoes.
Dinner appetizers: Corn-and-crab chowder; fire-roasted Bosc pears with mesclun and bleu cheese; flatbread with mozzarella, tomato, and basil; baked goat cheese with fire-roasted tomatoes and crostini.
Dinner entrées: Roast chicken with Chardonnay gravy, morels, and mashed potatoes; tea-smoked halibut with chargrilled corn salad; bacon-wrapped oak-plank scallops with cheddar grits and sage/cream sauce; chicken orecchiette with shredded arugula, garlic, white wine, lemon, and shaved Parmesan.
Lunch and dinner desserts: Hot doughnuts with honey butter and strawberry compote; ice-cream sundae with chocolate-waffle crisps, bittersweet chocolate sauce, and whipped cream; Key-lime pie.
• The Fourth Estate
The National Press Club’s in-house restaurant is offering both lunch and dinner menus through August 29. Flights of wine will run between $15 and $20.
Lunch appetizers: Buffalo mozzarella salad with microbasil; white-wine-poached pear salad with baby greens, toasted walnuts, and Gorgonzola; Pecorino-wrapped Caesar salad; chilled crab-and-tomato gazpacho.
Lunch entrées: Duck confit; braised veal cheeks with potato puree; potato-and-sage-wrapped grouper with roasted-apple risotto and lemon emulsion; Madras curry shrimp with basmati rice; seared Chilean seabass with market vegetables.
Dinner appetizers: Crab-and-avocado salad; white-wine-poached pear salad with baby greens, toasted walnuts, and Gorgonzola; New Zealand mussels escabeche; warm English-pea soup with dried-fruit confit.
Dinner entrées: Grilled Angus sirloin with blue cheese; grilled filet mignon with foie gras mousse; Chilean-style rockfish; prosciutto-wrapped chicken breast with mushroom risotto.
Lunch and dinner desserts: Chocolate napoleon; apple tart with vanilla ice cream; mixed berries with port and balsamic vinegar.
• Georgia Brown’s
A short menu of Southern-with-a-twist eats is on offer at this downtown expense-account dining room.
Dinner appetizers: Chilled tomato soup with blue crab and avocado; Cheerwine BBQ steak skewers with chiffonade salad and marinated cucumbers; blue-cornmeal-crusted lobster with zesty ketchup marinade and remoulade.
Dinner entrées: Fried buttermilk-soaked rabbit with smoked-turkey-stewed mustard greens and oven-baked grits; beef pot roast with stewed onion, celery and carrots, sweet-pea mashed potatoes, and crispy fried leeks; chicken and dumplings with roasted mushrooms, black truffle, and herbs; pan-roasted rockfish with shrimp etouffee and a six-cheese-and-green-chili-macaroni croquette.
Dinner desserts: Grand Marnier-soaked strawberry “shortcake” with sour-cream pound cake’ lemon-and-vanilla icebox cake with vanilla cookies.
• The Grille at Morrison House
Dennis Marron puts out a dinner special at this retro-elegant dining room in Alexandria.
Dinner appetizers: Heirloom-tomato carpaccio with lemon-verbena sorbet, fried mozzarella, Thai-chili vinaigrette, and micro-basil; coconut-and-curry mussel bisque; escargot gratin with walnut/basil pesto and garlic puree.
Dinner entrées: Bouillabaisse with rockfish, clams, mussels, tomato/saffron water, and saffron aioli; braised boneless beef short ribs with carrot puree, pea puree, and braised onions; braised veal breast with glazed root vegetables, pommes mousseline, and morel jus.
Dinner desserts: Apple spice cake with cream-cheese icing and caramel sauce; milk-chocolate pot de crème; tres leches cake with chocolate/Kahlua sauce.
Sustainable seafood is the focus at this Georgetown dining room, which is offering extensive lunch and dinner menus.
Lunch appetizers: Greens salad with ginger and grapefruit; arugula-and-prosciutto salad with Parmesan, lemon, and extra-virgin olive oil; beet salad with goat cheese, pistachios, tangelos, and blueberry gastrique; tuna tartare with raisins, lady apple, spiced carrot, and ginger/cilantro oil; smoked salmon with trout roe, crème fraîche, shallots, coriander, and brioche; grilled calamari with basil/walnut pesto and potato salad; cream-of-tomato-and-basil soup with crème fraîche.
Lunch entrées: Salmon with sweet-potato rösti, greens, and shallot vinaigrette; ale-battered haddock with remoulade, malt vinegar, and fries; mahi mahi with chickpeas, spinach, tomatoes, and cayenne; striped bass with scallop-and-shrimp mousse, salt-crushed potatoes, and shallot/red-wine vinaigrette; smoked-chicken salad with walnuts, apples, coleslaw, and romaine lettuce; tuna-confit sandwich with bacon, tomatoes, mesclun, aïoli, and fries; hamburger with cheddar, greens, and fries.
Dinner appetizers: Arugula-and-prosciutto salad with Parmesan, lemon, and extra-virgin olive oil; beet salad with goat cheese, pistachios, tangelos, and blueberry gastrique; tuna tartare with raisins, lady apple, spiced carrot, and ginger/cilantro oil; grilled calamari with basil/walnut pesto and potato salad; fennel-and-grapefruit salad with watermelon radish and extra-virgin olive oil; six oysters with coriander mignonette.
Dinner entrées: Salmon with chickpeas, tomato, spinach, and cayenne; Arctic char with sweet potatoes, Brussels sprouts, and celeriac purée; mahi mahi with prosciutto, black-eyed peas, and spinach; yellowfin tuna with white-bean purée, bok choy, and boquerone mustard; barramundi with salsify, parsnips, cherry tomatoes, niçoise olives, and basil; ribeye with fingerling potatoes, parsnips, and red wine jus; bluefish with creamy polenta, green beans, carrots, and basil pesto; sablesfish with fingerling potatoes, parsnips, and red-wine jus.
Lunch and dinner desserts: Apple frangipane tart with vanilla ice cream; chocolate-hazelnut torte with hazelnut ice cream; buttermilk panna cotta with dried-fruit compote; bittersweet-chocolate pudding pie with chantilly cream.
• Jackson 20
This Southern-inspired Old Town restaurant lets you choose three courses off its regular lunch, dinner, and dessert menus.
• Jockey Club
This resurrected dining room, once Washington’s social hub, is serving lunch and dinner menus.
Lunch appetizers: Yellow-tomato gazpacho with tempura-fried shiso leaf and red-sorrel pesto; pan-seared crabcake with sweet-pea mash, red-pepper coulis, aged balsamic, and lime sourcream; serrano-ham-wrapped baby arugula with roasted baby peppers, warm goat-cheese cake, and black-olive tapenade; house salad with green-goddess dressing, sliced tomatoes, and radishes.
Lunch entrées: Simply grilled fish with butter-glazed baby vegetables and lemongrass broth; pan-fried veal schnitzel with shaved fennel, Vidalia onions, mache, and preserved-lemon emulsion; cobb salad; burger with bibb lettuce, tomato, white-balsamic mayonnaise, and fries.
Lunch desserts: Strawberries Romanoff with whipped cream and Grand-Marnier sabayon; chocolate-cookie-crusted Key-lime pie with raspberry coulis and candied lime zest.
Dinner appetizers: White-asparagus-and-lobster soup with red-sorrel pesto and sunchoke chips; Parmesan gnocchi with sweet-corn broth, black trumpet mushrooms, and chive oil; Senegalese lemon soup with curried-chicken timbale; oysters with sweet-potato vinegar, shallot, and urfa-pepper mignonette; house salad with green-goddess dressing, tomatoes, and radishes.
Dinner entrées: Pasta ribbons with asparagus, Asiago cheese, Japanese honey mushrooms, and tomato/basil essence; simply grilled fish with baby summer vegetables and lemon/vermouth broth; crispy rosemary-scented chicken breast with artichoke-and-potato hash, braising greens, and tomato/white-wine jus; ten-ounce dry-aged sirloin au poivre with French beans and peppercorn/brandy sauce.
Dinner desserts: Chocolate crème brûlée with berries and langue de chat; assorted ice creams and sorbets with ginger-laced cookies; rhubarb-and-ginger cobbler with Alpine-flower ice cream.
The Fairmont Hotel’s in-house restaurant is extending its lunch and dinner deals through September 6.
Lunch appetizers: Summer salad with arugula, prosciutto, cantaloupe, and mint; soup of the day; macaroni and cheese with Ritz-cracker crust.
Lunch entrées: Crabcakes with corn-and-potato succotash, mache, grain mustard, and dill aïoli; Waldorf salad with smoked chicken, mesclun, and candied walnuts; spinach-and-roasted-tomato quiche with goat cheese and mixed greens.
Dinner appetizers: Summer salad with arugula, prosciutto, cantaloupe, and mint; soup of the day; beef carpaccio with purple potatoes, soft-boiled egg, and smoked sea salt.
Dinner entrées: Crabcakes with corn-and-potato succotash, mache, grain mustard, and dill aïoli; flat-iron steak with mushrooms, fried onions, and fries; salmon purse with lightly smoked salmon, lemon olive oil, and steamed vegetables.
Lunch and dinner desserts: Rhubarb pie with vanilla ice cream; raspberry/Jell-o cheesecake.
• Kaz Sushi Bistro
Sushi is the centerpiece of the dinner menu here, but at lunch you get a choice of two preset menus.
Lunch menu one: Miso soup; seaweed salad; nigiri and maki combo (tuna, salmon, flounder, spicy-tuna roll, spicy California roll); green-tea ice cream or mango sorbet.
Lunch menu two: Miso soup; bento box (seaweed salad, Asian short ribs, spicy California roll, miso-marinated salmon, and spicy green mussels); green-tea ice cream or mango sorbet.
Dinner appetizers: Scallop ceviche piña colada; seared Sockeye salmon with wasabi/tuna sauce; spicy shrimp fritter; crispy calamari salad; teriyaki pork ribs; grilled miso-marinated salmon.
Choose three nigiri: Tuna; mackerel; salmon; surf clam; flounder; eel; shrimp; Japanese eggplant; inari; shiitake mushroom; portobello mushroom; tuna with roasted almond; tuna with olive pesto; salmon with mango sauce; flounder with ume shiso; scallop with lemon and cilantro.
Choose two maki: California roll; spicy California roll; DC roll (eel, avocado, cucumber, and egg); tuna/cucumber roll; tuna/avocado roll; tuna/jalapeño roll; spicy scallop roll; spicy tuna roll; crunchy shrimp roll; salmon/cucumber roll; salmon/avocado roll; salmon/jalapeño roll; salmon-skin roll; eel/cucumber roll; crunchy eel roll; avocado/jalapeño/cilantro roll; asparagus/red-pepper roll; sundried-tomato/portobello roll.
Dinner desserts: Espresso tapioca with bourbon ice cream; lychee panna cotta with mango sorbet.
• La Chaumiere
This old-world French dining room in Georgetown is offering nearly identical lunch and dinner menus featuring some of the kitchen’s classics, such as boudin blanc and profiteroles.
Lunch appetizers: Baby iceberg-lettuce salad with bacon blue-cheese dressing; Caesar salad; chef’s pâtè; mussels baked in garlic butter; boudin blanc.
Dinner appetizers: Baby iceberg-lettuce salad with bacon blue-cheese dressing; Caesar salad; chef’s pâtè; mussels baked in garlic butter; boudin blanc; soup of the day.
Lunch and dinner entrées: Trout with almonds; herb-and-garlic-crusted roast Cornish hen with tarragon jus; sauteed calf’s liver with shallots and vinegar; vegetarian dish of the day; marinated salmon in puff pastry with Champagne-and-dill sauce; calf’s brain with brown butter and capers; boeuf bourguignon.
Lunch and dinner desserts: Dark-chocolate mousse with Tia Maria; peach melba with vanilla ice cream and strawberry coulis; crème brûlée; strawberries and sorbet in a cookie shell; profiteroles.
• Liberty Tavern
Liam LaCivita cooks at this handsome Clarendon hangout, which specializes in wood-fired pizza and comforting pastas and roasts. Restaurant Week diners have full range of the regular lunch and dinner menus. A pizza can either count as a single entrée or a shared appetizer between two people. A $15 wine pairing—you can choose three glasses from a set menu—is also available. Bonus: Each customer gets a $5 gift card they can redeem in a future visit to the bar or upstairs dining room.
• Morton’s Downtown
As long as you’re in the mood for an oversized burger, this downtown DC steakhouse fits the bill.
Lunch appetizers: Morton’s salad with bleu-cheese dressing, chopped egg, and anchovies; Caesar salad.
Lunch entrée: Prime burger with bacon, sauteed mushrooms or onions, a choice of Swiss, bleu, or cheddar cheeses, and French fries.
Lunch dessert: Double-chocolate mousse.
• Morton’s Georgetown, Crystal City, and Tysons Corner
A short menu of this steakhouse chain’s classics is available for dinner.
Dinner appetizers: Morton’s salad with bleu-cheese dressing, chopped egg, and anchovies; Caesar salad.
Dinner entrées: Filet mignon with bearnaise sauce; broiled salmon with beurre blanc; Chicken Christopher with garlic beurre blanc; choice of one vegetable or potato.
Dinner desserts: Double-chocolate mousse or crème brûlée.
The DC outpost of this quirky Rehoboth Beach restaurant offers a big range of dishes, from stuffed squash blossoms to lobster mac ’n’ cheese to barbecue-braised short ribs. It's starting Restaurant Week early on August 17, and will run it through September 6
Lunch appetizers: Chilled avocado/cucumber soup with lime, soybeans, and cucumber salad; bing cherries with goat cheese, arugula, hazelnuts, fennel, and spicy maple vinaigrette; stuffed squash blossoms with Pecorino mousse, patty-pan squash, pinenuts, and orange vinegar; grilled black mission figs with housemade Prosciutto, toasted walnuts, bleu cheese, caramel corn, and balsamic glaze.
Lunch entrées: Lobster macaroni-and-cheese; crispy skate wing with orange compote, fennel, and olives; barbecue-braised short ribs with sesame slaw and fried green tomato; sweet-pea dumplings with miso/carrot puree, almonds, snow peas, and cilantro.
Lunch desserts: Tangy frozen yogurt with heirloom cherry tomatoes, basil, balsamic, and candied pinenuts; lemon/goat-cheese cake with blueberry coulis; German chocolate cake; peach halva with pistachio ice cream.
Dinner appetizers: Chilled avocado/cucumber soup with lime, soybeans, and cucumber salad; bing cherries with goat cheese, arugula, hazelnuts, fennel, and spicy-maple vinaigrette; barbecue-braised short ribs with sesame slaw and fried green tomato; olive-oil-poached head-on shrimp with orange compote, celery, fennel, and olive.
Dinner entrées: Grilled pork chop with butternut-squash caponata, caperberries, and lentil vinaigrette; pan-roasted barramundi with rock shrimp, plantain mole, macadamia-nut gnocchi, sweet potato, and cocoa oil; half lobster, littleneck clams, mussels, and shrimp with chorizo, soybeans, corn, and summer wheat beer; sweet-pea dumplings with miso/carrot puree, almonds, snow peas, and cilantro.
Dinner desserts: Tangy frozen yogurt with heirloom cherry tomatoes, basil, balsamic, and candied pinenuts; lemon/goat-cheese cake with blueberry coulis; German chocolate cake; peach halva with pistachio ice cream.
• New Heights
Logan Cox creates an eclectic dinner menu at this second-floor Woodley Park dining room. Wine pairings are $25.
Dinner appetizers: Baby-lettuce salad with radishes, beets, and honey/walnut viniagrette; chilled summer-squash soup with melon, basil, and yogurt; mussels with pancetta, chilies, and lime; chicken-liver parfait with toasted bread and housemade pickles.
Dinner entrées: Flatiron steak with potato purée, hen of the woods mushrooms, and red-wine jus ($10 surcharge); braised brisket with cippolini onions, gaeta olives, and red-pepper juice; pan-seared swordfish with eggplant purée, figs, and vin cotto; summer risotto with sundried tomatoes, chilies, mint, and crispy broccolini; roasted Cornish game hen with râgù of bacon, mushrooms, corn, and smoked-tomato fondue.
Dinner desserts: Vanilla crème brûlée; summer berry crisp with ginger ice cream; selection of cheeses.
An array of Mediterranean and Middle Eastern dishes are on the dinner menu at this colorful Georgetown spot.
Dinner appetizers: Yellow-lentil soup with microgreens; Ahi-tuna taboulleh salad with parsley, tomato, and onion; bistilla with chicken, caramelized onions, and Moroccan spices.
Dinner entrées: Chicken tagine with lemon, olives, and tomatoes; striped bass with tomato broth and shiitake-mushroom crisps; Moroccan-spiced short rib with smoked-eggplant puree and micromint; summer-vegetable cous cous with harissa broth.Dinner desserts: Palooza, a vanilla-bean yogurt trifle with wine-soaked apricots and pistachios; chocolate macaroons; fruit sorbet with berries.
• The Occidental
This history-steeped power dining room is serving an eclectic mix of mod-American dishes on its lunch and dinner Restaurant Week menus.
Lunch appetizers: Melon soup with strawberries, Midori-cream, and mint; smoked trout with cress, apples, jicama, and cider-mustard vinaigrette; prosciutto with black-mission figs, arugula, and balsamic vinegar.
Lunch entrées: Cold poached salmon with white gazpacho, heirloom cherry tomatoes, and bell-pepper relish; pecan-crusted trout with fennel, green olives, oranges, and orange vinaigrette; chicken Paillard with frisee-and-radicchio salad, beech mushrooms, and zucchini/basil sauce; grilled flat iron steak salad with bibb lettuce, marinated wild mushrooms, blue cheese, and sweet-onion vinaigrette.
Dinner appetizers: Steamed Prince Edward Island mussels with shallots, garlic, parsley, and a white-wine fish broth; chicken-and-duck-breast terrine with dried apricots, pistachios, and fig marmalade; oyster-mushroom risotto with Reggiano Parmigiano, parsley, and micro-basil; grilled pork tenderloin with five-bean salad and honey-chipotle demi glace.
Dinner entrées: Pan-roasted fish of the day with heirloom-tomato coulis, Swiss chard, and black olives; cold poached salmon with white gazpacho, heirloom cherry tomatoes, and bell-pepper relish; chicken Paillard with beech-mushroom-and-leek ragout and marsala/tarragon sauce; grilled flat iron steak with gorgonzola sauce and mashed potatoes.
Lunch and dinner desserts: Warm chocolate-souffle cake with bittersweet-chocolate sorbet and Grand Marnier sauce; crème brûlée; golden-delicious-apple tart with green-apple sorbet, cider sauce, and streusel crumbles.
Penn Quarter’s minimalist fusion dining room is offering a short lunch menu and an extensive dinner menu.
Lunch appetizers: Mixed greens salad; spicy tuna handroll; spicy-crunchy shrimp roll.
Lunch entrées: Shrimp tempura; Atlantic salmon.
Lunch dessert: Mini banana-bread pudding.
Dinner appetizers: Tuna-tempura roll with seven-pepper sauce; Typhoon Roll with shrimp tempura, spicy crab salad, and spicy mayonnaise; Caesar salad with white anchovies, yuzu/Caesar dressing, and tofu/Parmesan croutons; baby-spinach salad with Asian pear, blue cheese, red onion, and roasted-shallot dressing; soft-shell crab roll with avocado, cucumber, burdock, shiso, eel, and spicy mayonnaise; chilled pea soup with shiitake crisps and white-truffle oil; Parmesan flan with portobello mushroom, Asian greens, and summer-berry vinaigrette; braised short-rib with umeshu jus, shiitake mushrooms, and blue-cheese polenta; lobster mac’ and cheese; spicy-crunchy shrimp with tempura flakes and spicy aioli; calamari with salt and pepper, sweet chili, and nori; curry-sea-bass spring roll.
Dinner entrées: Scallops with pad Thai noodles, hen-of-the-woods mushrooms, and truffle jus; grilled beef sirloin with coriander pepper, ginger carrots, and fingerling potatoes; spicy California roll and chef’s selection of nigiri; salmon with saffron “caviar,” olives, cherry tomatoes, and sugar snap peas; roast chicken with shiitake stuffing, scallion/potato cake, and miso gravy; fish n’ chips with Asian slaw and wasabi tartar sauce; BBQ sticky ribs with carrot/radish slaw and cilantro/lime dressing.
Dinner desserts: Flare Espumoso de Moscatel NV Valencia; La Cappuccina ‘Arzimo’ Recioto di Soave; banana-bread pudding with rum-raisin ice cream and caramel sauce; molten chocolate cake with mandarin-orange anglaise and vanilla ice cream; triple ginger/carrot-cake bars with rum-raisin ice cream; ice cream or sorbet.
• The Oval Room
Tony Conte conjures up brightly flavored dishes at this restaurant near the White House.
Lunch and dinner appetizers: Chilled corn soup with lemongrass and pickled chilies; Peekytoe crabcake with watermelon, lime, and sweet paprika; seared scallops with coffee pearl pasta and pea salad; duck-leg confit with grilled peaches, frisee, and soft egg; roasted chioggia beets with goat-cheese mousse and toasted pistachios.
Lunch and dinner entrées: Handcut pasta with basil pesto, Parmesan, and organic oil; roasted ribeye with Chinese eggplant, miso, and escarole; halibut with pickled cucumbers, red onion, and heirloom tomatoes; striped bass with stewed peppers, clams, and smoked bacon; crispy chicken with grilled squash and hazelnut/zucchini salad.
Lunch and dinner desserts: Berries with pink-peppercorn short dough and Thai-basil ice cream; vanilla cheesecake with graham-cracker streusel and cherry compote; chocolate custard with pistachio ice cream and espresso cream; lemon poundcake with yuzu curd and honey/ginger ice cream.
• The Palm—Downtown DC
The downtown DC branch of this power-scene steakhouse offers an abbreviated version of its menu mainstays.
Lunch and dinner appetizers: Mixed-greens salad; Caesar salad; soup of the day.
Lunch entrées: Broiled crabcakes; Ahi tuna steak; prime-aged sirloin; chicken Parmesan.
Lunch desserts: New York cheesecake; Key-lime pie.
Dinner entrées: Broiled crabcakes; New York strip; blackened salmon; chicken Parmesan.
Dinner desserts: New York cheesecake; chocolate molten cake; Key-lime pie.
• The Palm—Tysons Corner
The Tysons Corner branch of this power steakhouse (1750 Tysons Blvd., McLean; 703-917-0200) is offering short, identical lunch and dinner menus.
Lunch and dinner appetizers: Soup of the day; lobster bisque; mixed greens salad; Caesar salad.
Lunch and dinner entrées (comes with steamed asparagus with Hollandaise; creamed spinach; mashed potatoes; or three-cheese potatoes au gratin): Veal or chicken scaloppini; broiled Atlantic salmon with citrus butter; nine-ounce filet mignon; crabcakes with mango salsa.
Lunch and dinner desserts: Key-lime pie; molten chocolate cake with vanilla ice cream.
Diners at this hearty Italian restaurant can choose three courses off the regular lunch and dinner menus.
• The Prime Rib
This supper-clubby downtown DC steakhouse is putting a few of their best dishes—crab imperial; roast prime rib; key-lime pie—on its lunch and dinner menus. Jackets are required for men at dinner, but optional at lunch.
Lunch and dinner appetizers: Roasted-tomato soup; house salad; Caesar salad.
Lunch entrées: London broil; grilled calf’s liver with sautéed onions; chicken piccata; crab imperial; salmon; roast prime rib ($4 surcharge).
Dinner entrées: Roast prime rib; London broil; grilled calf’s liver with sauteed onions; chicken piccata; crab imperial; salmon.
Lunch and dinner desserts: Crème brûlée; Key-lime pie.
Washington’s hippest Indian restaurant is offering only a handful of lunch choices, including its much-praised palak chaat, lamb rogan josh, and carrot halwa. Bread or rice comes with each main course.
Lunch appetizers: Malai chicken tikka with cheddar and cilantro; shikampuri kebab (minced lamb with garam masala and yogurt); palak chaat (crisply fried spinach with yogurt, tamarind, and date chutney).
Lunch entrées (served with basmati rice, naan, or mint paratha): Chicken makhani with tomato and fenugreek; lamb rogan josh with caramelized onions, tomato, and garam masala; tandoori salmon with cinnamon and black pepper; palak paneer (spinach and cheese) and vegetable korma.
Lunch desserts: Lychee sorbet; strawberry/white-chocolate ice cream; carrot halwa with cinnamon sabayon; gulab jamun with cardamom ice cream.
• Ristorante Tosca
Book this one quickly. This usually-extravagantly priced Italian dining room is offering their full dinner menu—with only two upcharges—at Restaurant Week prices. Pastas can be chosen in lieu of an appetizer or main course. On the menu: The carrot pappardelle that made our critics' list of top 25 dishes earlier this year.
Dinner appetizers: Mixed greens salad with balsamic-and-olive-oil dressing; radicchio-and-Bartlett-pear salad with gorgonzola terrine and toasted walnuts; baby-beet-and-fava-bean salad with marinated-goat-cheese-stuffed squash blossom; Caprese salad with buffalo mozzarella; salami with watermelon, Robiola cheese, and Marcona almonds; black seabass tartare with radish, cucumber, and olives; pan-roasted shrimp with yellow-pepper puree, spelt timbale, and lobster sauce; chilled celery soup with mortadella two ways and pistachios.
Dinner pastas (may be choses as an appetizer or main course): Housemade whole-wheat square spaghetti with tomato-and-basil sauce; raviolini filled with tomato pulp and served with tomato water and pesto sauce; tortelli filled with sheep’s-milk ricotta and baby chard and served with butter, lemon, marjoram, and Parmesan; spaghettini with seafood in a lightly spicy tomato sauce; squid-ink tagliatelle with jumbo lump crabmeat ragu, artichokes, and roasted garlic; ravioli filled with roasted-veal and prosciutto and served with red-wine reduction, butter, sage, and Parmesan; carrot pappardelle with rabbit ragu, thyme, and white-wine sauce.
Dinner entrées: Saffron risotto with Pecorino, fava beans, and garlic pesto; wild-mushroom-crusted pork tenderloin with bean salad, zucchini, and Marsala-wine sauce; grilled pepper-crusted t-bone lamb chops with kale timbale and olive-oil mashed potatoes; grilled Angus New York strip with lettuce, roasted fingerling potatoes, and port-wine sauce ($10 surcharge); rack-of-veal with chanterelle mushrooms, sautéed green beans, and Barolo-wine sauce ($12 surcharge); roasted branzino with balsamic sabayon and sautéed spinach with pine nuts and raisins; roasted scallops with fava beans, braised pancetta, and black-truffle sauce; grilled fish-of-the-day with seasonal vegetables.
Dinner desserts: Coconut granite with vanilla-lime syrup and a lime cookie; creme fraiche panna cotta with blueberry sauce, honey Florentine, and sugared blueberries; dark-chocolate semifreddo with poached apricots and amaretti cookies; daily ice creams and sorbets; modernized tiramisu.
This sleek, white-on-white pan-Asian dining room is serving up extensive lunch and dinner deals through September 30.
Lunch appetizers: Spicy tuna roll with spicy-miso aioli, pickles, and scallion; crispy shrimp roll with rice crackers, chive, and Old Bay/pineapple sauce; watermelon/wasabi gazpacho; black-pepper chicken wings; wasabi guacamole with wonton chips; mixed greens salad with strawberry vinaigrette.
Lunch entrées: Asian chicken salad with Napa cabbage, carrots, tomatoes, wonton skins, and strawberry vinaigrette; Kobe meatball sandwich with kimchee, roasted tomato, gouda, and shichimi fries; yuzu-cured chicken with bok choy and sweet potato; California roll with chef's selection of nigiri; Dengaku salmon with baby vegetables and potato puree; short ribs with wasabi potatoes and miso demi-glace; tofu steak with wasabi-mascarpone, tamarind-soy, and lotus chips.
Lunch desserts: Orange/miso bread pudding with soy-caramel ice cream; chocolate fondant with vanilla ice cream and cherry jam.
Dinner appetizers: Kobe-tataki roll with spicy crunch, watercress oil, and red-wine ponzu; white-tuna roll with jicama and mango chutney; watermelon/wasabi gazpacho; black-pepper chicken wings; wasabi guacamole with wonton chips; mixed greens salad with ginger vinaigrette.
Dinner entrées: Yuzu-cured chicken with bok choy and sweet potato; Dengaku salmon with baby vegetables and potato puree; California roll and chef's selection of nigiri; short ribs with wasabi potatoes and miso demi-glace; tofu steak with wasabi-mascarpone, tamarind-soy, and lotus chips.
Dinner desserts: Orange/miso bread pudding with soy-caramel ice cream; chocolate fondant with vanilla ice cream and cherry jam; Cooper Vineyards 'Noche' chocolate ice-style wine.
Now’s the time to try this Mediterranean hit near McPherson Square, which is offering a broad range of housemade pastas and other dishes.
Lunch appetizers: Gnocchi with sage butter, beef Bolognese, and fontina cheese; tomato-and-mozzarella salad with a deviled egg and roasted-garlic/basil vinaigrette; endive-and-cress salad with avocado, bacon, candied pecans, and vanilla vinaigrette; pan-roasted scallops with braised black lentils, tomato sauce, and roasted artichokes.
Lunch entrées: Tomato tagliatelle with broccolini, chili flakes, roasted garlic, and black olives; spinach fettuccine with pan-roasted shrimp, crushed tomatoes, eggplant, and fresh marjoram; wild rockfish with roasted fennel, tomatoes, fingerling potatoes, and rosemary oil; crabcake bound with mascarpone cheese and served with squash, pork sausage, and sweet-corn sauce; red-wine-braised veal cheeks with Parmesan polenta, roasted carrots, and pearl onions; roasted chicken breast with shallots, wild mushrooms, roasted red potatoes, and star-anise sauce.
Dinner appetizers: Housemade pork/black pepper/Parmesan sausages with cauliflower purée and truffle sauce; endive-and-cress salad with avocado, bacon, candied pecans, and vanilla vinaigrette; tomato-and-mozzarella salad with a deviled egg and roasted-garlic/basil vinaigrette; pan-roasted scallops with braised black lentils, tomato sauce, and roasted artichokes.
Dinner entrées: Lobster-and-corn-filled cappelacci with sweet-pepper beurre blanc and baby cilantro; gnocchi with sage butter, beef Bolognese and fontina; rockfish with roasted fennel, tomatoes, fingerling potatoes, and rosemary oil; seared salmon with broccolini, pancetta, cipollini onions, and roasted-garlic/orange sauce; red-wine-braised veal cheeks with Parmesan polenta, roasted carrots, and pearl onions; caramelized duck breast with turnip-and-Taleggio torte, roasted figs, and star-anise sauce.
Lunch desserts: Chocolate-wrapped tiramisu with berries; almond cake with cinnamon zabaglione sauce and blueberry topping; apple tart with caramel sauce and hazelnut gelato.
Both the Glover Park and Chevy Chase locations of this upscale sushi restaurant are offering lunch and dinner specials. Instead of dessert, the restaurant is serving an extra appetizer course.
Lunch appetizers: Wild-mushroom soup; seaweed salad.
Lunch second courses: Shrimp tempura appetizer; salmon ceviche with yuzu vinaigrette.
Lunch entrées: Sushi assortment (four pieces of nigiri and one maki—choose a California roll, spicy-tuna roll, salmon-and-avocado roll, crispy-shrimp roll, or cucumber-and-avocado roll); chicken teriyaki with tomato salad.
Dinner appetizers: Smoked-mussel-and-eggplant miso; warm baby-spinach salad.
Dinner second courses: Shrimp tempura appetizer; seven-piece sashimi appetizer (three pieces of tuna, two of salmon, and two of white fish); salmon ceviche with yuzu vinaigrette.
Dinner entrées: 12-piece sushi assortment (six pieces of nigiri and one maki—choose a California roll, spicy-tuna roll, salmon-and-avocado roll, crispy-shrimp roll, or cucumber-and-avocado roll); beef-tenderloin tataki with red-wine/daikon butter; shrimp-and-vegetable tempura.
Much-praised chef Barry Koslow, known for his way with seafood, recently took the lead at this wine-focused Arlington restaurant. The entire dinner menu will be available, with a few stipulations: Sides, cheese, and charcuterie will not be included in the Restaurant Week price.
Dinner appetizers: Corn-and-yellow-pepper soup with blue crab and opal basil; hamachi carpaccio with green gazpacho and grapefruit gelée; scallops with tomato-and-okra stew and pickled watermelon; tomatoes with buffalo mozzarella, fig vin cotto, and grey salt; hearts of palm with local beans, cherry tomatoes, and lemon-thyme crème fraîche; roasted beets with ricotta salata, hazelnuts, mizuna, and raspberry vinaigrette; mixed greens with cucumber, breakfast radish, and Champagne vinaigrette.
Dinner pastas (may be ordered as an appetizer or entrée): Spinach fettuccine with ricotta, royal trumpet mushrooms, and oven-roasted tomatoes; gnocchi with braised goat, garlic, tomato, and cinnamon; cavatelli with veal sausage, chili flakes, and escarole.
Dinner entrées: Pan-roasted duck breast with hominy cake, apricots, crushed baby carrots, and anise duck jus; red snapper with bok choy, shiitakes, baby eggplant, and blood-orange vinaigrette; sockeye salmon with ratatouille, almonds, basil, and green-olive sauce; bistro steak with twice-baked potato, chard, and salsa verde; striped bass with fennel piperade, chorizo, and saffron/clam broth; pork loin with corn polenta, glazed turnips and greens, and bing-cherry/pork sauce.
Dinner desserts: Goat-cheese cheesecake with summer-berry cobbler and creamsicle ice cream; buttermilk shortcake with strawberries and black-pepper mascarpone; toffee/chocolate-brownie cake with pistachio ice cream; coconut semifreddo with citrus segments, candied zest, and Thai basil; warm olive-oil cake with Champagne sorbet, hazelnuts, and Sauternes reduction.
• Teatro Goldoni
Enzo Fargione turns out rewarding, imaginatively presented Italian fare at this downtown DC power dining room. It’s offering abbreviated Restaurant Week menus at lunch and dinner (watch out for the steep supplemental charges).
Lunch appetizers: Spicy pepper-poached shrimp over tuna eggs and potatoes with insalata russa, sweet-tomato fondue, and crispy basil; grilled-watermelon-and-fennel salad with toasted almonds, cherry tomatoes, charred spring onions, Castelmagno cheese, and citrus dressing.
Lunch entrées: Piedmontese-style porcini-mushroom raviolini with braised veal, pork, cabbage, butter/sage sauce, Parmesan shavings, and roasted-veal reduction; roasted grouper with stone-mustard sauce, sautéed mushrooms, pea shoots, micro greens, and Merlot-caramel.
Lunch dessert: Peach-and-amaretto cookies and gelato with Tuscan biscottini.
Dinner appetizers: Potato, leeks, pancetta, and crabcakes with basil-cream and chickpea powder; roasted cauliflower with bread crumbs, capers, roasted garlic, basil, and Ligurian black olives over red-and-yellow-pepper carpaccio, polenta crackers, and beet chips.
Dinner entrées: Saffron-pasta cannellone with smoked and buffalo mozzarellas, porcini mushrooms, arugula pesto, and Parmesan foam; lobster risotto with cherry-tomato confit and crispy basil ($20 surcharge); roast-chicken roulade with Cremona mostarda, port reduction, stone-mustard sauce, and baby bok choy (add $8 for shaved summer black truffles); roasted pancetta-wrapped monkfish with Merlot reduction and oven-baked artichoke hearts.
Dinner desserts: Chilled-strawberry-and-sweet-rhubarb minestrone with basil sorbet, poppy seeds, and crunchy meringue; orange/chocolate torte with orange caramel, butter cookies, vanilla/orange chutney, and toasted pistachio.
This Penn Quarter pan-Asian spot lets you choose any entrée from the regular menu, with a $9 upcharge for the Chinese-style smoked lobster.
Lunch and dinner appetizers: Filipino lumpia-style spring rolls; wok-seared spicy calamari salad; TenPenh salad; soup of the day; Thai-style tom yum goong soup; chicken lettuce wraps (lunch only); chicken roti (dinner only); salmon tartare (dinner only).
Lunch and dinner desserts: Filipino sweet-coconut cake with coconut panna cotta and banana chantilly; dark-chocolate mousse cake with ginger-infused raspberries and crispy rice brittle; green-tea cake with lime curd and vanilla ice cream.
This pondside Falls Church dining room offers a short lunch-only menu, but it’s a good one, and it's available now through August 28. We can vouch for the deliciousness of the corn ravioli and mint-chocolate-chip ice-cream sandwich. Head to their Web site to print a coupon for 50 percent off a bottle of wine, good through the end of August.
Lunch appetizers: Heirloom-tomato duo with bocconcini mozzarella, basil pesto, and mizuna; country duck-and-foie-gras terrine with homemade pickles and summer truffle; butterhead lettuce with spicy cashews, Asian pear, poached shrimp, and black-sesame dressing.
Lunch entrées: Roasted duck breast with sweet barley, braised endive, local cherries, and natural jus; trout with summer-bean fricassée, chorizo oil, and a petite salad; yellow-corn ravioli with shiitake mushrooms, pecorino cheese, and tomato compote.
Lunch desserts: Mint-chocolate-chip ice-cream sandwich with sweet cherries and sablé Breton; raspberry tarte tropezienne with cardamom crumble, lemon-balm brioche, and raspberry preserves. • Urbana
Pizza, cassoulet, and squid-ink linguine are on the menu at this eclectic dining room/lounge in Dupont Circle’s Hotel Palomar. It's extending Restaurant Week through September 6.
Lunch appetizers: Celery-root soup with crispy bacon and truffle oil; endive-and-frisee salad with marcona almonds and tangerines; greens salad with grape tomatoes and tarragon vinaigrette.
Lunch entrées: Grilled eggplant panini with zucchini, roasted peppers, and aged gouda; avocado BLT with bacon and buttermilk-ranch aïoli; tomato-and-watercress sandwich with balsamic-glazed red onions and St. André cheese; pizza bianco with pecorino, baby artichokes, and picholine olives; pizza margherita with buffalo mozzarella; pizza pesto with sheep’s milk ricotta, marcona almonds, and mint; pizza salisccia with merguez sausage, roasted peppers, and aged gouda; pizza fungi with buffalo mozzarella, manchego cheese, wild mushrooms, and banana peppers.
Dinner appetizers: Celery-root soup with crispy bacon and truffle oil; endive-and-frisee salad with marcona almonds and tangerines; cassoulet with duck confit and garlic sausage.
Dinner entrées: Roasted branzino with cauliflower, preserved lemons, and capers; squid-ink linguine with littleneck clams and cherry tomatoes; roasted pork loin with chipotle risotto and arugula purée.
Lunch and dinner desserts: Lemon cheesecake with strawberry jam and mint crème fraîche; espresso crème brûlée with brown-butter/maple foam; chocolate/peanut-butter mousse with hazelnut crunch and caramel sauce.
Housemade pastas, crabcakes, and summer berry crisps are on the menu at this brick-and-velvet Old Town restaurant.
Lunch appetizers: Summer tomato gazpacho with watermelon, feta, and dill; butter-lettuce niçoise salad with tomato, potato, egg, olives, capers, filet beans, and three-herb vinaigrette; artichoke dip with garlic breadcrumbs, smoked bacon, and grilled flatbread.
Lunch entrées: Hanger steak with porcini-dusted fries, baby greens, and housemade steak sauce; four-ounce crabcake with filet beans, crispy lemon, and green-goddess dressing; garganelli pasta with summer squash, smoked mozzarella, and red-pepper coulis.
Dinner appetizers: Crispy oysters with fennel, spearmint, and creamy slaw dressing; summer tomato gazpacho with watermelon, feta, and dill; Wagyu carpaccio with pickled shiitakes, spicy cheddar crackers, and caramelized-onion aioli.
Dinner entrées: Scottish salmon with cornbread panzanella, basil pesto, and kalamata-olive “tapenade”; bistro filet with roasted beets, crispy sweet onions, and buttermilk-blue cheese; open ravioli with summer-squash ratatouille, red-pepper froth, and crispy basil.
Lunch and dinner desserts: Vermilion “PB&J,” with bittersweet chocolate, hazelnut rice-crispy, and raspberry two ways; summer cornmeal crisp with peaches, blackberries, and sweet-corn ice cream.
This haute-Southern dining room in downtown DC has long been a Restaurant Week winner, offering lots of dishes to choose from with only a few surcharges. In addition to the $20.09 lunch and $35.09 dinner, the restaurant is offering a five-course tasting menu for $45.09. The lunch and dinner menu are nearly identical. Restaurant Week has been extended here through September 5.
Lunch appetizers: Cherrywood-smoked tuna tartare with watermelon textures, Key-lime gelée, and puffed rice; rabbit mortadella with red mustard greens, spiced pecans, rabbit bacon, and truffle-honey vinaigrette; pork-jowl rillette with pickled okra, radishes, Creole mustard, and country bread; cucumber soup with heirloom-tomato/vidalia-onion salad and black-olive croquant; Dupont market salad with tomatoes, cucumbers, sweet onions, croutons, and Champagne vinaigrette; pork-tail croquette with red-wine apple butter, pickled pheasant egg, and kale; sweet-garlic velouté with frog legs, parsley emulsion, and preserved meyer lemon; preserved heirloom beets with mascarpone risotto and horseradish.
Lunch entrées: Slate-roasted monkfish with wild-mushroom/spinach gnudi and pine-infused bordelaise; potato-crusted cod with marble potatoes, smoked pork belly, and sweet corn velouté; shrimp and grits with shrimp chorizo and heirloom onions; king trumpet mushrooms with yellowfin-potato pâvé, fermented black garlic, and Parmesan emulsion; braised pork cheeks with crayfish, okra, guanciale, and étouffée; calf’s liver with parsnip purée, abalone mushrooms, and sweetbread ravigoté; lamb shoulder with heirloom-eggplant caviar, fig mostarda, and poached garlic; vidalia-onion crêpe with heirloom-tomato/goat-cheese emulsion and fried hen egg.
Lunch desserts: Peanut-butter crunch bar with caramelized-banana compote and sea-salt caramel; meyer-lemon-and-goat-cheese bavarian with blackberries, olive-oil génoise, and candied black olives; cream-soda parfait with black-cherry compote and star-anise crûller; lemon chess square with berry compote and sweet cream; Georgia-pecan bar with bourbon/caramel sauce and vanilla ice cream; three cheeses from the cart with accompaniments ($5 surcharge).
Dinner first courses: Cherrywood-smoked tuna tartare with watermelon textures, Key-lime gelée, and puffed rice; rabbit mortadella with red mustard greens, spiced pecans, rabbit bacon, and truffle-honey vinaigrette; pork-jowl rillettes with pickled okra, radishes, Creole mustard, and country bread; cucumber soup with heirloom-tomato/vidalia-onion salad and black-olive croquant.
Second courses: Grilled octopus with avocado, heirloom cherry tomatoes, and smoked-chili vinaigrette; pig-tail croquette with red-wine apple butter, pickled pheasant egg, and kale; sweet-garlic velouté with frog legs, parsley emulsion, and preserved meyer lemon; preserved heirloom beets with mascarpone risotto and horseradish.
Third courses: Slate-roasted monkfish with wild-mushroom/spinach gnudi and pine-infused bordelaise; potato-crusted cod with marble potatoes, smoked pork belly, and sweet-corn velouté; shrimp and grits with shrimp chorizo and heirloom onions; king trumpet mushrooms with yellowfin-potato pâvé, fermented black garlic, and Parmesan emulsion.
Fourth courses: Braised pork cheeks with crayfish, okra, guanciale, and étouffée; calf’s liver with parsnip purée, abalone mushrooms, and sweetbread ravigoté; lamb shoulder with heirloom-eggplant caviar, fig mostarda, and smoked garlic; Vidalia onion crêpe with heirloom-tomato/goat-cheese emulsion and fried hen egg; locally-raised handcut steaks with potato pâvé, Vidalia-onion purée, and wild mushrooms ($12 surcharge).
Dinner desserts: Peanut-butter crunch bar with caramelized-banana compote and sea-salt caramel; meyer-lemon/goat-cheese bavarian with blackberries, olive oil génoise, and candied black olives; cream-soda parfait with black-cherry compote and star-anise crûller; lemon chess square with berry compote and sweet cream; Georgia-pecan bar with bourbon/caramel sauce and vanilla ice cream; three cheeses from the cart with seasonal accompaniments ($5 surcharge). • Volt
Upcoming Top Chef contestant Bryan Voltaggio rules this much-praised Frederick destination, which is serving a Restaurant Week lunch special.
Lunch appetizers: Shrimp with flavors of gazpacho, cucumber sorbet, and heirloom tomatoes; tasting of beets with goat cheese, purslane, and cara cara orange; yellow-corn chowder with basil, “popcorn,”chorizo, avocado ice cream, and pickled cucamelon.
Lunch entrées: White sturgeon with farro, chioggia beets, textures of celery, and toasted-mustard vinaigrette; pork tenderloin with kale, orange-braised fennel, cannellini beans, and candy onions; roast chicken with succotash, lemon thyme, long peppers, and watercress; flat iron steak with Yukon Gold potatoes, tomatillos, whipped garlic, and coriander ($9 surcharge).
Lunch desserts: Textures of chocolate with milk-chocolate ice cream, raw cocoa, white-chocolate mousse, and chocolate caramel; white-peach tarte tatin with vanilla frozen custard, basil/raspberry vacherin, pistachio gelato, and lemon/rosemary pudding.
Tracy O’Grady and Kate Jansen’s modern-American dining room in Ballston offers a wide range of dishes from its regular menu at both lunch and dinner—and no surcharges. The fried chicken, angel food cake, and Jansen's layer cakes are standouts.
Lunch appetizers: Tomato/almond gazpacho with crispy yucca and scallions; spicy chicken-lime-and-coconut-milk soup with toasted pepita seeds and chili oil; heirloom-tomato salad with mascarpone/basil mousse, herb vinaigrette, balsamic gastrique, and garlic croutons; fish (halibut, scallops, shrimp, calamari) and chips with tartar sauce and fried lemon; mini barbecue-chicken flatbread with smoked cheddar, smoked mozzarella, and pickled onions.
Lunch entrées: Grilled smoked-paprika shrimp with crispy quinoa, roasted-red-pepper vinaigrette and a cucumber-feta-and-green-olive salad; halibut burger with tartar sauce and chips; salmon “BLT” burger with tartar sauce and chips; pork tenderloin with eggplant ravioli, shiitake mushrooms, smoked-tomato butter and grilled corn; chicken Parmesan with vegetable capellini and caper-lemon butter; ratatouille-stuffed squash blossoms with zucchini/corn cakes, roasted-yellow-pepper vinaigrette, and garlic spinach.
Dinner appetizers: Tomato/almond gazpacho with avocado, crispy yucca and scallions; petite lobster bisque with a fried cheddar sandwich; barbecue-chicken flatbread with smoked cheddar, smoked mozzarella, and pickled onions; white-wine-steamed mussels with chorizo, preserved lemon, and baguette; crispy-fried crab “cakes” and softshell crab with corn pancake, corn sauce, and radish; duo of smoked salmon (traditional and rillettes) with potato latkes, avocado, cucumber, baby greens, and lemon vinaigrette; heirloom-tomato salad with mascarpone/basil mousse, herb vinaigrette, balsamic gastrique, and garlic croutons.
Dinner entrées: Herb-crusted Norwegian salmon with lobster/fennel risotto, caramelized fennel, and lobster sauce; fried chicken with smoked-cheddar/polenta cake, grilled chipotle corn, and chicken “jus”; pepper-crusted filet mignon medallions with creamed-spinach tart, portobello fries, and red-wine/shallot sauce; seared sea scallops with eggplant ravioli, shiitake mushrooms, smoked-tomato butter, and grilled-corn relish; Alaskan halibut with summer-squash carpaccio, fried green tomatoes, and smoked-red-pepper vinaigrette; ratatouille-stuffed squash blossoms with zucchini/corn cakes, roasted-yellow-pepper vinaigrette, and garlic spinach.
Lunch and dinner desserts: Brownie sundae with salted-caramel/praline ice cream and hot fudge; angel food cake with marinated peaches and peach-melba ice cream; cake of the day.
Chinese meets Peruvian at Mauricio Fraga-Rosenfeld’s chifa-inspired Clarendon restaurant. Besides three dinner courses, diners also get a glass of wine.
Dinner appetizers: Peruvian salad with corn, avocado, queso fresco, lima beans, and green olives; wonton soup with chicken-and-pork dumplings; broiled scallops with Parmesan Reggiano; lettuce wraps with stir-fried carrots, onions, water chestnuts, shiitake mushrooms, cellophane noodles, and a choice of tofu or chicken; shrimp-and-avocado ceviche.
Dinner entrées (served with a choice of red or white wine): Grilled whole snapper with citrus-chili glaze, steamed broccoli, and fried rice; lomo saltado (beef tenderloin medallions with potatoes, onions, and cherry tomatoes in soy/wine reduction); vegetarian risotto with quinoa, mushrooms, carrots, peas, peppers, and Parmesan Reggiano.
Dinner desserts: Apple/cinnamon wontons with dulce de leche ice cream; banana rolls with coconut ice cream.
Diners at this sleek Penn Quarter spot get to choose their three courses off the regular lunch and dinner menus.