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Summer Restaurant Week: What’s on the Menu
Comments () | Published August 12, 2009

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.


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Posted at 12:00 AM/ET, 08/12/2009 RSS | Print | Permalink | Comments () | Articles