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.