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

Sea Pearl

Lunch appetizer:
Baby greens with grape tomatoes, carrots, cucumber, and sherry vinaigrette.

Lunch entrées: Spaghettini with roasted tomatoes, garlic, toasted bread crumbs, and olive oil; crab cake sandwich with garlic/herb fries; grilled chicken salad with hearts of palm, cucumber, grape tomato, feta, and sherry vinaigrette.

Lunch dessert: Coconut crème caramel with fruit ambrosia.

Dinner appetizer: Apple-and-endive salad with radicchio, candied walnuts, bleu cheese, and sherry vinaigrette.

Dinner entrées: Chilean sea bass with spicy miso, baby bok choy, and  jasmine rice; peppered linguini with shrimp, mushrooms, garlic, and white wine; Szechwan-pepper-crusted petit filet mignon with green beans and shiitakes.

Lunch and dinner dessert: Chocolate pudding cake with crème anglaise.

Sette Osteria

Dinner appetizers:
Bean soup with mussels; ravioli stuffed with veal in porcini mushroom sauce.

Dinner entrées: Seared duck breast with Marsala reduction and salsify au gratin; roasted veal loin chop with fingerling potatoes and porcini mushroom sauce; seared swordfish with Sicilian-style vegetables.

Dinner dessert: Flourless chocolate torte with toasted-almond ice cream; ricotta/mascarpone cheesecake with strawberry sauce.

Sette Bello

Dinner appetizers:
Bean soup with mussels; ravioli stuffed with veal in porcini mushroom sauce.

Dinner entrées: Seared duck breast with Marsala reduction and salsify au gratin; roasted veal loin chop with fingerling potatoes and porcini mushroom sauce; seared swordfish with Sicilian-style vegetables.

Dinner dessert: Flourless chocolate torte with toasted-almond ice cream; ricotta/mascarpone cheesecake with strawberry sauce.

Sushi-Ko (Glover Park)

Lunch starters:
Wild-mushroom soup; seaweed salad.

Lunch appetizers: Shrimp tempura; salmon ceviche with yuzu vinaigrette.

Lunch entrées: 10-piece sushi assortment; chicken teriyaki with tomato salad.

Dinner starters: Smoked-mussel and eggplant miso soup; warm baby spinach salad.

Dinner appetizers: Grilled chicken yakitori; seven-piece sashimi assortment (tuna, salmon, and whitefish); salmon ceviche with yuzu vinaigrette.

Dinner entrées: 12-piece sushi assortment; beef tenderloin tataki with red-wine/ daikon butter; shrimp and vegetable tempura.

Taberna del Alabardero

Lunch and dinner appetizers:
House salad with mango vinaigrette); chicken-and-serrano-ham broth with bread and a quail egg; mushroom-and-spinach crêpes with mushroom sauce; vegetable-and-manchego terrine with piquillo-pepper sauce.

Lunch and dinner entrées: Mahi-mahi with roasted-pepper sauce and crispy vegetables; grouper au gratin with garlic, caramelized red onions, and Port ($3 surcharge); red snapper with country vegetables; beef strip loin with potato-and-roasted-garlic puree and red-wine sauce ($5 surcharge); stuffed quail with green beans; pork tenderloin with chamomile-and-mint sauce.

Desserts: Flan; rice pudding; bread, chocolate, extra virgin olive oil, and salt; goat cheese, apple mousse, and caramelized walnuts.

Teatro Goldoni

Lunch appetizers:
Grilled flatbread with buffalo mozzarella, cherry tomatoes, basil, and pine nuts over arugula salad with prosciutto; octopus with poached potatoes, black olives, and frisee with citrus dressing.

Lunch entrées: Saffron agnolotti filled with spinach and ricotta, with butter, sage and Parmesan; roasted chicken stuffed with spinach and prosciutto over potato puree and black-olive sauce; poached Chilean sea bass with star anise, fennel, and saffron broth.

Lunch desserts: Gianduja ganache with a hazelnut torte; lemon/mascarpone sorbet.

Dinner appetizers: Baby spinach foam with Pecorino, crispy onions, and a ragu of caponata-style eggplant,
tomatoes, and black olives; sushi-style Caesar salad roulade with chive/mustard sauce and roasted cubes of Parmesan cheese.

Dinner entrées: Ravioli filled with porcini mushrooms and potatoes with roasted-shrimp ragu and warm broccoli mayonnaise; roasted veal stuffed with mushrooms, potatoes, and rosemary with port reduction and spinach; roasted salmon with a stew of leeks, green olives, capers and red beet chips.

Dinner desserts: Almond cake with caramel sauce and a cappuccino of mascarpone/rum custard; vanilla-and-orange panna cotta.

Toscana West


Lunch appetizers:
Cream of artichoke soup; watercress with goat cheese and  beets; polenta grilled and topped with sauteed wild mushrooms and a four-cheese sauce.

Lunch entrées: Housemade pappardelle tossed with Italian sausage, shiitake mushrooms, shallots, and cream; risotto with saffron, Parmesan cheese, and  grilled shrimp; herb-crusted salmon with white wine sauce, Swiss chard, and oven-roasted potatoes; chicken breast with grilled asparagus and oven-roasted potatoes; pennette baked with goat cheese, tomato and eggplant.

Lunch desserts: Risotto cake with poached cherries; tiramisu.

Dinner appetizers: Cream of Chesapeake crab soup; bell pepper stuffed and baked with wild boar sausage, Arborio rice, tomato, and basil; Caesar salad with garlic bruschetta.

Dinner entrées: Housemade ravioli stuffed with porcini mushrooms and sauteed with sage, butter, and black truffle; grilled mahi-mahi topped with artichoke heart, corn, and lemon relish and served with spinach and oven-roasted potatoes; chicken topped with crab, asparagus, and mozzarella in lemon/butter sauce and served with sauteed spinach and oven-roasted potatoes; grilled filet mignon with roasted garlic with balsamic reduction, oyster mushrooms, Swiss chard, and potato souffle.

Dinner desserts: Crepes with praline cream; strawberries with zabaglione sauce; lavender ice cream with pound cake and chocolate/raspberry sauce.

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