Lunch entrées: Cold poached salmon with white gazpacho, heirloom cherry tomatoes, and bell-pepper relish; pecan-crusted trout with fennel, green olives, oranges, and orange vinaigrette; chicken Paillard with frisee-and-radicchio salad, beech mushrooms, and zucchini/basil sauce; grilled flat iron steak salad with bibb lettuce, marinated wild mushrooms, blue cheese, and sweet-onion vinaigrette.

Dinner appetizers: Steamed Prince Edward Island mussels with shallots, garlic, parsley, and a white-wine fish broth; chicken-and-duck-breast terrine with dried apricots, pistachios, and fig marmalade; oyster-mushroom risotto with Reggiano Parmigiano, parsley, and micro-basil; grilled pork tenderloin with five-bean salad and honey-chipotle demi glace.  

Dinner entrées: Pan-roasted fish of the day with heirloom-tomato coulis, Swiss chard, and black olives; cold poached salmon with white gazpacho, heirloom cherry tomatoes, and bell-pepper relish; chicken Paillard with beech-mushroom-and-leek ragout and marsala/tarragon sauce; grilled flat iron steak with gorgonzola sauce and mashed potatoes.

Lunch and dinner desserts: Warm chocolate-souffle cake with bittersweet-chocolate sorbet and Grand Marnier sauce; crème brûlée; golden-delicious-apple tart with green-apple sorbet, cider sauce, and streusel crumbles.

• Oya
Penn Quarter’s minimalist fusion dining room is offering a short lunch menu and an extensive dinner menu.

Lunch appetizers: Mixed greens salad; spicy tuna handroll; spicy-crunchy shrimp roll.

Lunch entrées: Shrimp tempura; Atlantic salmon.

Lunch dessert: Mini banana-bread pudding.

Dinner appetizers: Tuna-tempura roll with seven-pepper sauce; Typhoon Roll with shrimp tempura, spicy crab salad, and spicy mayonnaise; Caesar salad with white anchovies, yuzu/Caesar dressing, and tofu/Parmesan croutons; baby-spinach salad with Asian pear, blue cheese, red onion, and roasted-shallot dressing; soft-shell crab roll with avocado, cucumber, burdock, shiso, eel, and spicy mayonnaise; chilled pea soup with shiitake crisps and white-truffle oil; Parmesan flan with portobello mushroom, Asian greens, and summer-berry vinaigrette; braised short-rib with umeshu jus, shiitake mushrooms, and blue-cheese polenta; lobster mac’ and cheese; spicy-crunchy shrimp with tempura flakes and spicy aioli; calamari with salt and pepper, sweet chili, and nori; curry-sea-bass spring roll.

Dinner entrées: Scallops with pad Thai noodles, hen-of-the-woods mushrooms, and truffle jus; grilled beef sirloin with coriander pepper, ginger carrots, and fingerling potatoes; spicy California roll and chef’s selection of nigiri; salmon with saffron “caviar,” olives, cherry tomatoes, and sugar snap peas; roast chicken with shiitake stuffing, scallion/potato cake, and miso gravy; fish n’ chips with Asian slaw and wasabi tartar sauce; BBQ sticky ribs with carrot/radish slaw and cilantro/lime dressing.

Dinner desserts: Flare Espumoso de Moscatel NV Valencia; La Cappuccina ‘Arzimo’ Recioto di Soave; banana-bread pudding with rum-raisin ice cream and caramel sauce; molten chocolate cake with mandarin-orange anglaise and vanilla ice cream; triple ginger/carrot-cake bars with rum-raisin ice cream; ice cream or sorbet.
 
• The Oval Room
Tony Conte conjures up brightly flavored dishes at this restaurant near the White House.

Lunch and dinner appetizers: Chilled corn soup with lemongrass and pickled chilies; Peekytoe crabcake with watermelon, lime, and sweet paprika; seared scallops with coffee pearl pasta and pea salad; duck-leg confit with grilled peaches, frisee, and soft egg; roasted chioggia beets with goat-cheese mousse and toasted pistachios.

Lunch and dinner entrées: Handcut pasta with basil pesto, Parmesan, and organic oil; roasted ribeye with Chinese eggplant, miso, and escarole; halibut with pickled cucumbers, red onion, and heirloom tomatoes; striped bass with stewed peppers, clams, and smoked bacon; crispy chicken with grilled squash and hazelnut/zucchini salad.

Lunch and dinner desserts: Berries with pink-peppercorn short dough and Thai-basil ice cream; vanilla cheesecake with graham-cracker streusel and cherry compote; chocolate custard with pistachio ice cream and espresso cream; lemon poundcake with yuzu curd and honey/ginger ice cream.

• The Palm—Downtown DC
The downtown DC branch of this power-scene steakhouse offers an abbreviated version of its menu mainstays.

Lunch and dinner appetizers: Mixed-greens salad; Caesar salad; soup of the day.

Lunch entrées: Broiled crabcakes; Ahi tuna steak; prime-aged sirloin; chicken Parmesan.

Lunch desserts: New York cheesecake; Key-lime pie.

Dinner entrées: Broiled crabcakes; New York strip; blackened salmon; chicken Parmesan.

Dinner desserts: New York cheesecake; chocolate molten cake; Key-lime pie.

• The Palm—Tysons Corner
The Tysons Corner branch of this power steakhouse (1750 Tysons Blvd., McLean; 703-917-0200) is offering short, identical lunch and dinner menus.

Lunch and dinner appetizers: Soup of the day; lobster bisque; mixed greens salad; Caesar salad.

Lunch and dinner entrées (comes with steamed asparagus with Hollandaise; creamed spinach; mashed potatoes; or three-cheese potatoes au gratin): Veal or chicken scaloppini; broiled Atlantic salmon with citrus butter; nine-ounce filet mignon; crabcakes with mango salsa. 

Lunch and dinner desserts: Key-lime pie; molten chocolate cake with vanilla ice cream.
 

• Potenza
Diners at this hearty Italian restaurant can choose three courses off the regular lunch and dinner menus.

• The Prime Rib
This supper-clubby downtown DC steakhouse is putting a few of their best dishes—crab imperial; roast prime rib; key-lime pie—on its lunch and dinner menus. Jackets are required for men at dinner, but optional at lunch.

Lunch and dinner appetizers: Roasted-tomato soup; house salad; Caesar salad.

Lunch entrées: London broil; grilled calf’s liver with sautéed onions; chicken piccata; crab imperial; salmon; roast prime rib ($4 surcharge).

Dinner entrées: Roast prime rib; London broil; grilled calf’s liver with sauteed onions; chicken piccata; crab imperial; salmon.

Lunch and dinner desserts: Crème brûlée; Key-lime pie.

• Rasika
Washington’s hippest Indian restaurant is offering only a handful of lunch choices, including its much-praised palak chaat, lamb rogan josh, and carrot halwa. Bread or rice comes with each main course.

Lunch appetizers: Malai chicken tikka with cheddar and cilantro; shikampuri kebab (minced lamb with garam masala and yogurt); palak chaat (crisply fried spinach with yogurt, tamarind, and date chutney).

Lunch entrées (served with basmati rice, naan, or mint paratha): Chicken makhani with tomato and fenugreek; lamb rogan josh with caramelized onions, tomato, and garam masala; tandoori salmon with cinnamon and black pepper; palak paneer (spinach and cheese) and vegetable korma.

Lunch desserts: Lychee sorbet; strawberry/white-chocolate ice cream; carrot halwa with cinnamon sabayon; gulab jamun with cardamom ice cream.

• Ristorante Tosca
Book this one quickly. This usually-extravagantly priced Italian dining room is offering their full dinner menu—with only two upcharges—at Restaurant Week prices. Pastas can be chosen in lieu of an appetizer or main course. On the menu: The carrot pappardelle that made our critics' list of top 25 dishes earlier this year.

Dinner appetizers: Mixed greens salad with balsamic-and-olive-oil dressing; radicchio-and-Bartlett-pear salad with gorgonzola terrine and toasted walnuts; baby-beet-and-fava-bean salad with marinated-goat-cheese-stuffed squash blossom; Caprese salad with buffalo mozzarella; salami with watermelon, Robiola cheese, and Marcona almonds; black seabass tartare with radish, cucumber, and olives; pan-roasted shrimp with yellow-pepper puree, spelt timbale, and lobster sauce; chilled celery soup with mortadella two ways and pistachios.

Dinner pastas (may be choses as an appetizer or main course): Housemade whole-wheat square spaghetti with tomato-and-basil sauce; raviolini filled with tomato pulp and served with tomato water and pesto sauce; tortelli filled with sheep’s-milk ricotta and baby chard and served with butter, lemon, marjoram, and Parmesan; spaghettini with seafood in a lightly spicy tomato sauce; squid-ink tagliatelle with jumbo lump crabmeat ragu, artichokes, and roasted garlic; ravioli filled with roasted-veal and prosciutto and served with red-wine reduction, butter, sage, and Parmesan; carrot pappardelle with rabbit ragu, thyme, and white-wine sauce.

Dinner entrées: Saffron risotto with Pecorino, fava beans, and garlic pesto; wild-mushroom-crusted pork tenderloin with bean salad, zucchini, and Marsala-wine sauce; grilled pepper-crusted t-bone lamb chops with kale timbale and olive-oil mashed potatoes; grilled Angus New York strip with lettuce, roasted fingerling potatoes, and port-wine sauce ($10 surcharge); rack-of-veal with chanterelle mushrooms, sautéed green beans, and Barolo-wine sauce ($12 surcharge); roasted branzino with balsamic sabayon and sautéed spinach with pine nuts and raisins; roasted scallops with fava beans, braised pancetta, and black-truffle sauce; grilled fish-of-the-day with seasonal vegetables.

Dinner desserts: Coconut granite with vanilla-lime syrup and a lime cookie; creme fraiche panna cotta with blueberry sauce, honey Florentine, and sugared blueberries; dark-chocolate semifreddo with poached apricots and amaretti cookies; daily ice creams and sorbets; modernized tiramisu.

• Sei
This sleek, white-on-white pan-Asian dining room is serving up extensive lunch and dinner deals through September 30.

Lunch appetizers: Spicy tuna roll with spicy-miso aioli, pickles, and scallion; crispy shrimp roll with rice crackers, chive, and Old Bay/pineapple sauce; watermelon/wasabi gazpacho; black-pepper chicken wings; wasabi guacamole with wonton chips; mixed greens salad with strawberry vinaigrette. 

Lunch entrées: Asian chicken salad with Napa cabbage, carrots, tomatoes, wonton skins, and strawberry vinaigrette; Kobe meatball sandwich with kimchee, roasted tomato, gouda, and shichimi fries; yuzu-cured chicken with bok choy and sweet potato; California roll with chef's selection of nigiri; Dengaku salmon with baby vegetables and potato puree; short ribs with wasabi potatoes and miso demi-glace; tofu steak with wasabi-mascarpone, tamarind-soy, and lotus chips.  

Lunch desserts: Orange/miso bread pudding with soy-caramel ice cream; chocolate fondant with vanilla ice cream and cherry jam. 

Dinner appetizers: Kobe-tataki roll with spicy crunch, watercress oil, and red-wine ponzu; white-tuna roll with jicama and mango chutney; watermelon/wasabi gazpacho; black-pepper chicken wings; wasabi guacamole with wonton chips; mixed greens salad with ginger vinaigrette. 

Dinner entrées: Yuzu-cured chicken with bok choy and sweet potato; Dengaku salmon with baby vegetables and potato puree; California roll and chef's selection of nigiri; short ribs with wasabi potatoes and miso demi-glace; tofu steak with wasabi-mascarpone, tamarind-soy, and lotus chips. 

Dinner desserts: Orange/miso bread pudding with soy-caramel ice cream; chocolate fondant with vanilla ice cream and cherry jam; Cooper Vineyards  'Noche' chocolate ice-style wine.