• 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.