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

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.

Juniper
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.

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