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What’s On the Menu for Washington’s Restaurant Week
Comments () | Published February 17, 2009

The Grille at The Morrison House

Dinner appetizers:
Mussels soup with curry, coconut milk, and toasted brioche; winter green salad with radicchio, frisee, endive, and goat cheese.

Dinner entrées: Pan-roasted rockfish with parsnip puree, truffle/orange marmalade and crispy sea beans; braised beef cheeks with roasted-garlic puree and hen-of-the- woods mushrooms

Dinner desserts: Chocolate cream pie; apple cake with spiced creme anglaise.

Grillfish
This West End restaurant is extending Restaurant Week to March 1. Dinner includes a bottle of wine.

Lunch and dinner  appetizers: 
Choice of any appetizer on the regular lunch menu. Options include: clams or mussels in garlic/tomato sauce; crab-and-shrimp quesadilla; fried artichoke hearts; grilled beef satay; apple salad with bleu cheese, pecans, and cranberry vinaigrette.

Lunch entrées: Choice of any entrée on the regular lunch menu. Options include:  crab cakes; scallops marsala; shrimp picatta; mustard-crusted tuna; mixed grill; fish and chips.

Dinner entrées: Choice of any entrée on the regular dinner menu. Options include: grilled fish (choice of salmon, scallops, swordfish, mahi mahi, Arctic char, tuna and more); crab-and-shrimp macaroni and cheese; buffalo shrimp over pasta; spicy mussels in garlic/tomato sauce over pasta; grilled “Argentine style” flank steak.

Lunch and dinner desserts: Choice of any dessert on the regular menu. Options include: mango/key lime pie; black Russian hot fudge banana split; chocolate fudge cake; pumpkin crisp.

Harry’s Tap Room (Clarendon)

Lunch appetizers:
Butternut squash soup; roasted-red-pepper-and-crab soup; crab hash with a roasted portobello mushroom; Harry’s house salad; chopped salad.

Lunch entrées: Marinated sliced sirloin with sautéed broccoli, Yukon Gold Potatoes, and Cabernet reduction; mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry or pale ale, onions, and mustard; grilled- chicken-and-brie sandwich; fish and chips.

Lunch desserts: Berry bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart.

Dinner appetizers: Butternut squash soup; roasted-red pepper-and-crab soup; crab hash with a roasted portobello mushroom; Harry’s house salad; chopped salad.

Dinner entrées: Mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry or pale ale, onions, and mustard; Shuyu-glazed mahi mahi with baby bok choy, rice crisps, and coconut/ginger cream; beef tenderloin filets with mashed potatoes and a choice of béarnaise or peppercorn/mustard sauce; paella with shrimp, mussels, chicken, fish, andouille sausage, and saffron rice; frilled lemon/ orange chicken breast; orange-and-herb pork loin chops.

Dinner desserts: Orange bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart

Harry’s Tap Room (Pentagon City)

Lunch appetizers:
Butternut squash soup; roasted-red-pepper-and-crab soup; Harry’s house salad; chopped salad.

Lunch entrées: Marinated sliced sirloin with sautéed broccoli, Yukon Gold potatoes, and Cabernet reduction; Harry’s mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry; grilled-chicken-and-brie sandwich; grilled salmon with tomato-caper relish.

Lunch desserts: Berry bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart

Dinner appetizers: Butternut squash soup; roasted-red-pepper-and-crab soup; Harry’s house salad; chopped salad.

Dinner entrées: Mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry; Shuyu-glazed mahi mahi with baby bok choy, rice crisps, and coconut/ginger cream; beef tenderloin filets with mashed potatoes and a choice of béarnaise or peppercorn/mustard sauce; paella whrimp, mussels, chicken, fish, andouille sausage, and spicy saffron rice; grilled lemon/orange chicken breast with roasted-pepper-and-garlic sauce; Orange-and-herb pork loin chops.

Dinner desserts: Orange bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart.

Hudson

Lunch and dinner appetizers:
  White bean soup with olive tapenade and crostini; beet salad with herbed goat cheese; chopped salad.

Lunch and dinner entrées: Mahi mahi with warm potato salad, roasted red peppers and frisee; buttermilk fried chicken with whipped potatoes, pan gravy, biscuit, and honey; grilled hanger steak with herbed french fries and aioli; pappardelle with caramelized shallots, fava beans, and oyster mushrooms.

Lunch and dinner desserts: Apple streudel; coconut panna cotta with pomegranate sauce; chocolate ganache tart.

Ici Urban Bistro

Lunch appetizers: Lyonnaise salad; parsnip veloute.

Lunch entrées: Paella risotto; grilled flank steak.

Lunch desserts: Duo of mini desserts.

Dinner appetizers: Mushroom-and-chicken crepes; Burgundy escargots.

Dinner entrées: Roasted chicken; seared rockfish.

Dinner desserts: Chocolate pave; lemon-and-raspberry chiboust torte; sorbet and fruit.

Categories:

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