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

Neyla

Dinner appetizers:
Tuna tabbouleh; roasted red pepper dip; molasses; feta salad.

Dinner entrées: Charcoal-grilled shrimp and haloumi cheese, chicken with Lebanese almond rice; roasted lamb with eggplant puree; sesame-crusted salmon.

Dinner desserts: Housemade Turkish pastry sampler; chocolate fondant; orange- blossom creme brulee; mango sorbet.

Nirvana

Dinner appetizers:
Paneer tikka masala; sev batata puri.

Dinner soup: Vegetable-and-coconut soup.

Dinner entrées: Paneer kofta curry; bharva subji; mungdal curry.

Bread: Spinach paratha.

Dessert: Khubani malai; mango kulfi.

The Occidental

Lunch appetizers: Beef-and-barley soup; smoked-trout salad; grilled duck sausage.

Lunch entrées: Braised beef short ribs; grilled chicken paillard; pan-seared salmon.

Dinner appetizers: Ravioli; potato-and-clam soup; arugula with prosciutto.

Dinner entrées: Grilled swordfish; grilled flat iron with French lentil puree; roasted chicken breast.

Dinner meat course: Grilled petite filet with honeycap mushrooms and black truffle/ foie gras sauce (add lobster or jumbo shrimp for an additional $15); breast of quail stuffed with sausage and porcini mushrooms; roasted rack of lamb with sweet-potato puree.

The Oceanaire Seafood Room

Dinner appetizer:
New England clam chowder; Caesar salad; house salad.

Dinner entrées: Grilled “dirty” mahi mahi; grilled center-cut pork loin; stuffed rainbow trout; grilled Arctic char.

Dinner desserts: Key lime pie; New York-style cheesecake; chocolate chip cookies and milk.

The Oval Room

Lunch and dinner appetizers:
Roasted beets; cauliflower soup; mozzarella with sweet chili dressing; shrimp chorizo; goat cheese custard.

Lunch and dinner entrées: Flat iron steak; crispy chicken; monkfish; seven-minute risotto; crispy-skinned bass.

Lunch and dinner desserts: Peanut butter cheesecake parfait; passionfruit curd tart; dark chocolate brownie; rum-braised pineapple.

Overwood

Lunch and dinner appetizers:
She-crab soup; chicken-and-andouille gumbo; P.E.I. mussels steamed in white wine and lemon; sweet-corn salad, Fresh locally-grown grilled sweet corn in Champagne vinaigrette.

Lunch and dinner entrées: Lowcountry bouillabaisse; sweet-potato ravioli in walnut butter sauce; tamarind hanger steak with French fries and mac n’ cheese.

Lunch and dinner desserts: Sweet-potato cheesecake; Godiva chocolate bread pudding with vanilla ice cream; blood-orange sorbet.

Oyamel
Choose two antojitos (a Mexican small plate) at lunch, and three antojitos, a taco, and dessert for dinner.

Lunch and dinner antojitos:
Meatballs in chipotle sauce; braised short ribs; baby cactus salad; cured salmon.

Lunch and dinner tacos: Braised beef taco; braised beef tongue taco with radishes; baby-pig confit taco; barbecued pork taco with pickled red onion.

Lunch and dinner desserts: Tres leches cake with caramel ice cream; tropical fruit salad with vanilla ice cream.

The Palm

Lunch and dinner appetizers:
Mixed green salad; Caesar salad; soup of the day.

Lunch entrées: Broiled crab cakes with mango salsa; wasabi-crusted ahi tuna with seaweed salad and soy vinaigrette; prime aged sirloin broiled, blackened, or pepper-crusted; chicken parmesan.

Dinner entrées: Chicken parmesan over linguine; New York strip steak; blackened salmon with citrus butter; crab cakes with mango salsa.

Dinner dessert: New York-style cheesecake; Key lime pie.

Passionfish
Passionfish is offering their full lunch and dinner menus, though the appetizer and dessert lists are abbreviated.

Lunch and dinner appetizers:
Green salad; Caesar salad; Louisiana seafood gumbo; lobster-and-roasted-butternut-squash bisque; blue-crab-and-corn chowder;  Peruvian-style ceviche; Yucatan shrimp ceviche “cocktail”; trio of nigiri with tuna, salmon, and hamachi.

Lunch and dinner desserts: Salted-caramel crème brulee with hazelnut biscotti; brown-butter financier with lemon-curd and Amaretto cream; molten chocolate cake with vanilla-malt ice cream and orange caramel.

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