Menus will change daily, but expect the following dishes to make an appearance.
Appetizers: Ribollita ; grilled radicchio and arugula salad; vegetable risotto.
Entrées: Turkey breast stuffed with veal, mushrooms, and white truffles; grilled salmon dusted with rosemary bread crumbs; rigatoni tossed in tomato sauce with mushrooms and homemade Tuscan sausage.
Dessert: Vanilla gelato; chocolate/pear tart.
Appetizers: Soup of the day; mixed green salad; caprese salad.
Entrées: Spaghetti bolognese; potato-crusted red snapper; veal piccata; risotto primavera; cannaloni.
Desserts: Tiramisu; Italian cheesecake.
Indebleu is extending it’s dinner specials for an additional week, at $30. It is offering its Restaurant Week lunch specials until Feb. 20.
Lunch and dinner appetizers: Roasted-chestnut soup with wild mushrooms; arugula salad; tandoori chicken caesar; crab fritters; mussels.
Lunch entrées: Tofu vindaloo; yellowfin tuna; tandoori salmon; ‘jerk’ brined and fried chicken; lamb sliders.
Dinner entrées: Tofu vindaloo; yellowfin tuna; masala-marinated salmon; ‘jerk’ brined and fried chicken; beef tenderloin.
Lunch and dinner desserts: Almond biscuit with Kahlua cream, chocolate ganache and pistachio ice cream; apple beignets; banana split; assorted sorbet and ice cream.
There are vegetarian and non-vegetarian menus at this Cleveland Park Indian restaurant.
Appetizers: Vegetable samosas; aloo tikki salad; rice puffs; tandoori shrimp; mussels; chicken kebabs.
Entrées: Saag paneer; beans chole curry; chicken korma; lamb chop masala; tamilnad fish; seekh kebab.
Dessert: Mango flan; ice cream; gulab jamun; kulfi.
There are both vegetarian and non-vegetarian menus at this Chevy Chase Indian restaurant.
Lunch appetizers: Garden salad; malli rasam, buttermilk and lentil soup with curry leaves; seafood broth with ginger, curry leaves, and coconut.
Lunch entree: Vegetarian or non-vegetarian version of thali, a traditional platter of vegetables, lentils, rice, and bread, plus chicken and lamb for meat-eaters.
Lunch desserts: Rice pudding; ice cream.
Dinner appetizers: Masala sea scallops; vegetable samosas; lamb stir-fry; mussels; flour crisps with potatoes and chick peas are among the first course offerings.
Dinner entrées: Hyderbadi eggplant; beans chole curry; chicken tikka; shallot potatoes; malabar shrimp curry.
Dinner desserts: Ice cream; rice pudding; mango flan; gulab jamun.
This restaurant in Alexandria’s Hotel Monaco is offering up its regular menu for lunch and dinner at Restaurant Week prices. Appetizers included shrimp sausage and fried green tomatoes. Entrees include buttermilk fried chicken and three-cheese baked penne. There will be a supplemental charge for a grilled Black Angus ribeye and sirloin.
Jackson’s Roasting & Carving Co.
$20.09 gets lunch for two people at this sandwich spot. The lunch offer changes daily, and all diners get a chocolate chip cookie. You can also substitute the salad with any other Restaurant Week salad.
Monday: Tuscan chicken panini on sourdough with lemon/basil pasta salad.
Tuesday: Cattle Call sandwich, with roast beef and roasted mushrooms on sourdough, with potato salad.
Wednesday: Santa Fe turkey club with smoked bacon on sourdough, with corn/ black bean salad.
Thursday: Cubano, a roast pork and smoked ham sandwich grilled on a baguette, with corn/black bean salad.
Friday: Smoked paprika steak sandwich on baguette, with potato salad.
Saturday: Meatloaf sandwich and a mashed-potato cake on sourdough, with macaroni salad.