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

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.

Hook
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.

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