Lunch and dinner appetizers: Mixed green salad; peanut soup; grilled octopus with grilled bread and chili; white beans with petit gris snails and parsley sauce.
Lunch entrées: Risotto with Grayson cheese and green apple; seared skate with brown butter; slow-roasted chicken thigh and brussel sprouts; burger with tempura onion rings.
Dinner entrées: Risotto with Grayson cheese and green apple; roasted rockfish with rutabaga; littleneck clams and cara-cara orange; chicken with artichoke, oyster, and pearl barley; beef cheeks with potato mousseline, radicchio, and red wine.
Lunch and dinner desserts: Rice pudding with bourbon raisins and warm vanilla; chocolate cake; ice cream and sorbet.
Southern-influenced cuisine is on display at this restaurant, located in the downtown hotel Morrison-Clark. Lunch is advertised as $25.09 per person.
Lunch and dinner appetizers: Soup of the day; grilled squid; Caesar salad; spinach salad.
Lunch entrées: Salad Nicoise; grilled chicken; grilled herb polenta and eggplant; pan-seared breast of chicken; braised beef short rib sliders; catch of the day; bourbon-glazed pork medallions.
Dinner entrées: Pan-roasted chicken; catch of the day; grilled herb polenta and eggplant; pork tenderloin medallions; beef short ribs with fingerling potatoes.
Lunch and dinner desserts: Spicy coconut creme brulee; chocolate tart; warm spiced apple, pear, and cranberry crisp; lemon chess pie.
Morton’s the Steakhouse
This chain steakhouse is offering up a simple three-course lunch (no dinner) during Restaurant Week: a Caesar salad, a hamburger with fries, and chocolate mousse.
M & S Grill
Dinner appetizers: Calamari; bacon-wrapped shrimp; buffalo chicken tenders.
Dinner entrées: Pork chops; BBQ salmon; 10 ounce rib steak.
Dinner desserts: Chocolate cake; Key lime pie.
M Street Bar & Grill
Guests can choose items from the restaurant’s regular lunch and dinner menus. Choices include tomato basil bisque for starters, chicken quesadilla, grilled scallops and Maryland crab cakes for lunch entrées. Dinner starters include steak strips and grilled octopus, while dinner entrées include shrimp and grits, blackened salmon and the chef’s pasta, which changes daily. Desserts include croissant bread pudding, strawberry shortcake, and cappucino creme brulee.
Lunch appetizers: Crispy shrimp-and-brie dumpling with pineapple mustard; sweet potato soup with creme fraiche; wild mushroom baklava with goat cheese fondant; Caesar salad with rosemary croutons.
Dinner appetizers: Duck liver mousse with grilled gingerbread; shrimp-and-almond- stuffed pequillo peppers; sweet potato soup with creme fraiche; wild mushroom baklava.
Lunch entrées: Oxtail ravioli with hazelnuts and brown butter; slow-baked salmon with sunchoke jam; grilled pork tenderloin medallions with butternut squash and carrots; three-cheese mac n’ cheese with mushrooms and roasted chicken.
Dinner entrées: Slow-baked salmon with roasted mushroom; grilled pork tenderloin with butternut squash; seafood a la Nage with shrimp, crab, calamari, mussels and rockfish in a saffron tomato broth; chicken and dumplings.
Lunch and dinner desserts: Winter-spiced poached pear with star anise and mascarpone sorbet; macadamia-nut tart with caramel semifreddo; flourless truffle cake with peanut butter zabaglione.
Dinner appetizers: Navel-orange-and-mache salad with shaved red onions and sherry vinaigrette; roasted-beet salad with warm goat cheese crouton, arugula, and fines herbs vinaigrette; Nicoise tuna tartar with haricots verts, Nicoise olives, and roasted-red-pepper aioli.
Dinner entrées: Crispy filet of perch with French lentils and brown butter hollandaise; wild mushroom risotto with Madeira; steak frites.
Dinner desserts: Crepe with Nutella and strawberries; crepes Suzette; crepe with caramelized apples and creme anglaise.
Dinner appetizers: Tuscan bean soup; baby winter greens; crispy Chesapeake oysters; smoked-trout salad.
Dinner entrées: Pan-roasted grouper; braised beef brisket; black olive risotto; Cornish game hen; or grilled flat iron steak.
Dinner desserts: Rosewater creme brulee; malted-chocolate torte; winter fruit crisp; selection of artisan cheeses.