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

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.

Ceiba
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.

D’Acqua
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.

 

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