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

Adour

Lunch appetizers:
Sunchoke parmentier soup with bacon foam; mesclun salad with parmesan shavings and tapenade dressing; dorade ceviche.

Lunch entrées: Seared Atlantic salmon with fennel fondant and fresh herb salad; grilled hanger steak with potatoes boulangere and spinach; pasta with braised duck leg and chestnut.

Lunch desserts: Coffee cremeux with Marsala sabayon; contemporary pina colada with coconut-tapioca sauce.

Agraria

Lunch appetizers:
Farmer’s chicken soup; fried green tomatoes; caesar salad; soup of the day.

Lunch entrées: Blackened-salmon sandwich; grilled ham-and-cheese sandwich ; grilled polenta; flat iron steak salad.

Dinner appetizers: Farmer’s chicken soup; wild Maine mussels; fried green tomatoes; house salad            

Dinner entrées: New York strip; rotisserie chicken; potato-crusted rockfish; grilled polenta.

Lunch and dinner desserts: Blueberry pie with vanilla ice cream; s’mores pudding; carrot cake.

America

Lunch appetizers:
Garden salad; New England clam chowder.

Lunch entrées: Grilled pork loin with onion gravy, mashed potatoes, and greens; blackened mahi mahi with citrus/butter sauce, mixed vegetables, and rice pilaf; linguine with shrimp.

Lunch desserts: New York-style cheesecake; strawberry shortcake.

Dinner appetizers: Caesar salad; Vidalia-onion soup; Santa Fe chicken-and-chili chowder; popcorn shrimp.     

Dinner entrées: Grilled sea bass with bean sprouts, jasmine rice, and garlic sauce; pan-seared crab cakes with grilled asparagus, rice pilaf, and tomato relish; blackened rib eye with garlic butter, sauteed spinach, and a baked potato.

Dinner desserts: Pecan pie; deep-dish apple pie.

Ardeo

Dinner appetizers:
Charred octopus with fingerling potatoes, frisee, and grapefruit/tarragon vinaigrette; roasted butternut-squash crostini with shaved pecorino; roasted beets with bleu-cheese mousse, orange marshmallows, and Sicilian pistachios; citrus-cured scallop with micro cilantro and Meyer lemon gelee; lamb loin carpaccio with trumpet-mushroom crust, white truffle oil, fava beans, and micro arugula; roasted-parsnip soup with thyme crème fraiche; green salad with ricotta salata and red wine vinaigrette; mussles with cider vinegar, shaved fennel, and thyme; winter greens salad with garlic/lemon/white anchovy vinaigrette; baby romaine salad with candied almonds, honeyed goat cheese, and vanilla vinaigrette.
Dinner entrées: Potato gnocchi with roasted artichokes, goat cheese, and sage; roasted salmon with green lentils and sea beans; duck two ways with salsify and Savoy cabbage; roasted chicken with farro, chestnuts, and pomegranate jus; beef striploin with winter root vegetables and rosemary reduction; pancetta-wrapped pork tenderloin with creamed rice beans, haricots verts, and kumquats; striped bass with sunchoke puree, olives, and Swiss chard; charbroiled burger with spicy tomato relish, smoked bacon, cheddar, and fries.
Dinner desserts: Warm medjool-date/chocolate cake with mascarpone gelato and quince puree; pear upside-down cake with caramel sauce and butter pecan ice cream; almond cake with amaretto gelato and candied almonds; vanilla brioche bread pudding with dried currants and white chocolate gelato; orange-scented chocolate soufflé cake with vanilla gelato; sorbetto or gelato.
Argia’s
Lunch includes any appetizer, entree, and dessert off of the regular menu.

Dinner appetizers:
Bruschetta; smoked salmon and crème fraiche bruschetta; Mussels Argia; mussels marinara; risotto fritters stuffed with smoked mozzarella; portobello mushrooms stuffed with spinach, shallots, and goat cheese; Caprese salad; mixed green salad; Caesar salad; spinach salad; arugula salad; soup of the day.

Dinner entrées:
Grilled ribeye steak; sea-scallop risotto; osso buco raviolo; veal picatta; herb-roasted chicken; spaghetti carbonara; lasagne with meat; fettuccini with mushroom sauce.

Dinner desserts:
Chocolate mousse/cappuccino cups; tiramisu; chocolate mousse cake; cannoli; gelato or sorbet.

Asia Nine  

Lunch bento box:
sushi box (sashimi; caterpillar roll; California roll; gyoza; salad); shrimp curry box (shrimp with red curry; fried rice; California roll; gyoza; salad); Hawaiian crispy chicken box (Hawaiian crispy chicken; fried rice; California roll; gyoza; salad).

Dinner appetizers:
Gyoza; Obama roll and Peking duck roll; salad with avocado and cilantro dressing.

Dinner entrées:
Filet mignon with massaman curry; grilled veal chop with roasted mushrooms; sushi and sashimi.

Dinner desserts:
Cappuccino Lover.

Categories:

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