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What’s On the Menu for Washington’s Restaurant Week
Nearly 180 restaurants will take part in Restaurant Week, which runs from February 16 to February 22. Here’s what some of them will be serving. By Jessica Sidman, Arla Shephard, Elizabeth McNamara
Comments () | Published February 17, 2009

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14K Restaurant

Lunch appetizers:
Caesar salad; warm goat-cheese salad; caprese salad.

Lunch entrées: Four-cheese ravioli with sauteed artichokes, cherry tomatoes and fennel-cream sauce; steak frites; soy-glazed Atlantic salmon with melon and citrus vinaigrette.

Lunch desserts: New York-style cheesecake; brownie with ice cream.

Dinner appetizers: Mixed green salad; crab cake; roasted-tomato-and-spinach risotto.

Dinner entrées: Petit filet of Angus beef; rockfish with artichokes, roasted tomato and persillade; ricotta ravioli with asparagus, green lentils, and saffron-tomato coulis.

Dinner desserts: Crème bruleé; hazelnut panna cotta with petite strawberry tart.


701 Restaurant
Restaurant Week specials will be available through February 28.

Lunch appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad.

Lunch entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes,  and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; chicken breast with wild-mushroom risotto and fines herbs.

Lunch desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread.

Dinner appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad; beet salad with goat cheese, Thai chilies, and lemongrass; spinach pappardelle with truffle, Thai chilies, guanciale, and clams; chilled asparagus salad with ricotta salata, toasted capers, and a trio of vinaigrettes; steamed PEI mussels with Thai chilies, coconut, and grilled lime.

Dinner entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes,  and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; coconut-braised lobster with red-bean-and-carrot barigoule and black truffle; sweet potato gnocchi with eggplant tapenade and goat cheese; soy/mustard-glazed salmon with lemon sabayon, sweet-and-sour bok choi, and crispy shallots; sweet-chili-glazed Muscovy duck breast with braised Napa cabbage, pancetta, peppercorn demiglace, and savory anglaise; half of a roasted chicken with andouille, cornbread, and sweet-and-sour glace; New Zealand lamb chop with asparagus, tomato jam, and potatoes Dauphin.

Dinner desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread; blueberry financier with Morello-cherry compote and crème fraiche ice cream; apple tart with bourbon/ caramel sauce.

Acadiana

Lunch and dinner appetizers:
Beet salad; turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn and crab soup; trio of deviled eggs; mixed green salad; “B.L.T.” salad.

Lunch entrées: Jumbo lump crab cakes ($8 surcharge); fried oyster po-boy; muffaletta with cured Italian meats, provolone cheese, and olive salad; crab-crusted rainbow trout with cauliflower gratin, leeks, and pecan brown butter; roast beef po-boy with debris gravy, and housemade bread-and-butter pickles; barbeque shrimp po-boy with garlic butter, black pepper, and worcestershire sauce; crawfish étouffée with mahatma long grain rice.

Dinner entrées: Roasted grouper with oyster stuffing, leeks, cauliflower, and Creole mustard; seared sea scallops with black-eyed peas, creamed spinach, and satsuma brown butter; grilled gulf redfish with seafood-jambalaya risotto and smoked red bell pepper sauce; jumbo lump crabcakes with creamed corn maquechoux, bacon, and green-onion remoulade ($8 surcharge); barbeque shrimp with garlic butter, black pepper, worcestershire sauce, and warm bread ($4 surcharge).

Lunch and dinner desserts: Warm raisin-bread pudding with butterscotch and vanilla ice cream; white-chocolate crème brulee; chocolate fudge cake with strawberries and chantilly cream.

A la Lucia

Lunch appetizers:
Lentil soup; Italian white bean soup; minestrone soup; house salad; white-bean salad; mozzarella and tomato with olive oil and basil; caesar salad.

Lunch entrées: Linguine with shrimp, mussels, and calamari in spicy white wine sauce; manicotti with spinach, ricotta, and tomato /mozzarella sauce; chicken parmigiano with pasta; chicken paillard with arugula; veal paillard with mixed salad; veal scallopini with mushrooms in brandy/cream sauce; grilled salmon.

Lunch desserts: Cannoli; tiramisu.

Dinner appetizers: Caesar salad; salami plate; arugula salad with fennel/orange dressing; mussels in spicy wine sauce; butternut squash soup; duck confit with Grand Marnier sauce and polenta; fritto misto (shrimp, calamari, green beans, and zucchini).

Dinner entrées: Linguini with scallops, shrimp, and cherry tomatoes in spicy white wine sauce; manicotti with spinach, ricotta, and tomato/mozzarella sauce; mushroom ravioli with truffle oil, sage, and butter sauce; fettucini with veal ragu; grilled salmon with tomatoes, basil, pine nuts, and spinach; whole branzino with fine herbs, lemon-butter sauce, and sauteed fennel; filet of beef with red-wine sauce, mashed potatoes, and spinach; veal with mushrooms, Marsala/cream sauce, and green beans; breaded, pan-fried chicken topped with tomatoes and scallions.

Dinner desserts: Mixed berries with zabaglione; chocolate mousse; cannoli; cheese plate.

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Food & Drink
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Posted at 12:00 AM/ET, 02/17/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Articles