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

Marrakesh Palace

Chicken or seafood bistilla; beef cigars; harira soup.

Entrées: Couscous with vegetables, lamb, or chicken; chicken or lamb tagine; tilapia.

Desserts: Moroccan cookies; fresh fruit; creme caramel; cheesecake.

McCormick & Schmick’s (Arlington)

Lunch and dinner appetizers:
House salad; Caesar salad; Maryland crab soup; soup of the day.

Lunch entrées: Blue-crab crepe with shitake mushrooms; braised veal breast; seafood lasagna; mahi mahi.

Dinner entrées: Marinated grilled flat iron steak; braised veal breast; seafood lasagna; mahi mahi.

Lunch and dinner desserts: Upside-down Granny Smith apple pie with cinnamon ice cream; turtle cheesecake; creme brulee.

McCormick & Schmick’s Seafood (F Street location)

Lunch and dinner appetizers:
Caesar salad; house salad; fried calamari; coconut shrimp; curry mussels.

Lunch entrées: Cashew-crusted tilapia; sesame-crusted salmon; blackened scallops salad; crab cake sandwich; Cajun chicken linguini.

Dinner entrées: 1 1/4 pound steamed lobster with roasted red potatoes and corn; four-ounce filet mignon and four-ounce crab cake; salmon stuffed with crab and shrimp; grilled mahi mahi; grilled swordfish.

Lunch and dinner desserts: Mixed berries with Grand Marnier cream sauce; Golden Moon tea and cookies.

McCormick & Schmick’s Seafood (K Street location)

Dinner appetizers:
Baby arugula salad with pears, bleu cheese, and chipotle/honey vinaigrette; shrimp bisque.

Dinner entrées: Grilled scallops over roasted fennel and butternut squash; 1/2 grilled lobster with a seven-ounce sirloin steak.

Dinner desserts: Chocolate mousse; Boston cream pie.


Lunch appetizers:
Onion soup; avocado-and-heart-of-palm salad; house salad; escargot over grilled eggplant.

Dinner appetizers: Onion soup; avocado-and-heart-of-palm salad; house salad; goat cheese and endive salad.

Lunch entrées: Sea scallops with shitake mushrooms; skate sauteed with lemon; mussels in tomato sauce; chicken cordon bleu; hanger steak.

Dinner entrées: Bouillabaisse; sea scallops;  mussels; grilled rockfish; beef tenderloin; chicken cordon bleu.
Lunch desserts: Bread pudding; chocolate mousse; ice cream or sorbet of the day; crepes with chestnut cream; banana flambe with vanilla ice cream; creme caramel.

Dinner desserts: Strawberries or raspberries with whipped cream; ice cream or sorbet; crepes with chestnut cream; creme caramel; banana flambe with vanilla ice cream; creme brulee with saffron and mango; chocolate mousse over orange meringue; bread pudding with caramel.

Me Jana

Dinner appetizers:
A sampler of hummus, baba gannouj, fattoush, cheese rolls, and fried kibbe; seafood trio of scallop, shrimp and smoked salmon.

Dinner entrées: Mixed grill of chicken and kafta kebobs with Lebanese rice; Chilean sea bass over manchego polenta with shiitake mushrooms; salmon marinated in fresh herbs and pesto with mashed potatoes and asparagus.

Dinner desserts: Chocolate cake and vanilla ice cream; achta (dough layered with milk pudding, sliced bananas, honey, and pistachio).

The Melting Pot (Arlington, Gaithersburg, and Reston locations)

This fondue chain is serving a four-course dinner, which includes a cheese fondue, salad, entree, and dessert course.

Cheeses: Cheddar, traditional Swiss, or Wisconsin fondue trio.

Salads: California salad; chef salad; mushroom salad; Caesar salad.

Entrées: Teriyaki-marinated sirloin; BBQ tenderloin; white shrimp; garlic-and-herb chicken breast; minispinach-and-artichoke ravioli.  

Desserts: Bananas Foster; white chocolate fondue with fruit, cheesecake, brownies, pound cake, and marshmallows.

Mie N Yu
This Georgetown restaurant with its Tibetan-themed lounge and Turkish tent, is offering extended days for its Restaurant Week. Lunch and brunch specials run from February 18 through February 22, then February 27 through March 1. The dinner menu is offered February 16 until March 1.

Lunch starters:
Berry lassi; Bombay peanut salad; salmon bruschetta; lamb kabobs.

Dinner starters: Bombay peanut salad. smoked salmon bruschetta; firecracker ahi tuna tartar; Afghan mantu; lamb kabob.

Lunch entrées: Crab/avocado omelet; banana/walnut pancakes; falafel pita; Silk Road burger.

Dinner entrées: Wild mushroom/tofu fried rice; ginger-dusted salmon; Rajastani rogan josh;  Moroccan beef; chili-infused crab cakes ($5 surcharge); miso duck breast ($5 surcharge).

Lunch desserts: Chocolate truffle cake; pecan/chocolate croustade.

Dinner desserts: Chocolate truffle cake; pumpkin cheesecake; pecan/chocolate croustade.


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Posted at 12:00 AM/ET, 02/17/2009 RSS | Print | Permalink | Comments () | Articles