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

Ulah Bistro

Lunch and dinner appetizers:
Tomato tart with basil and goat cheese; hummus with pita; prosciutto with asparagus and herb vinaigrette.

Lunch and dinner entrées: Grilled wasabi/ginger chicken kebab with mushrooms and lima beans; mustard-crusted salmon with turnip greens and bacon; filet mignon topped with crab meat and served with risotto verde and vegetables.

Lunch and dinner desserts: Bread pudding with Grand Marnier and ice cream; banana-cream pie.

Urbana

Lunch appetizers:
Celery root soup; endive-and-frisee salad; green salad.

Dinner appetizers: Celery root soup, endive-and-frisee salad; cassoulet with duck confit and garlic sausage.
Lunch entrées: Grilled eggplant zucchini; avocado BLT; tomato-and-watercress sandwich; white pizza; margherita pizza; pesto pizza; salsiccia pizza; fungi pizza.

Dinner entrées: Roasted branzino with cauliflower; squid-ink linguine; roasted pork loin.

Lunch and dinner desserts: Lemon cheesecake; espresso creme brulee; chocolate/ peanut-butter mousse.

Vermilion
This Old Town restaurant is offering their RW dinner special through March 1.

Dinner appetizers:
Butternut squash soup with apple, amaretti cookies, and pumpkin seed oil; crispy Virginia oysters with shaved fennel, red onion, and slaw dressing; country pate with grilled oyster mushrooms, pickled egg, bacon, and sherry vinaigrette.

Dinner entrées: Salmon with baby bok choy, winter citrus, and ginger/carrot puree; grilled bistro filet with caraway spaetzle, Alsatian cabbage, and red-wine sauce; handmade fettuccini with trumpet mushrooms, mascarpone cream, and garlic breadcrumbs.

Dinner desserts: Chocolate cream pie with bananas two ways and smoked caramel; buttermilk chess pie with bergamot ice cream and kumquat marmalade.

Vidalia
In addition to its Restaurant Week lunch and dinner specials, a five-course tasting menu is available for $50.08.

Lunch appetizers:
Citrus-cured Madai snapper with Key lime, watermelon radish, piquillo pepper and caviar; suckling pig galantine with lipstick radishes, pickled baby carrots, and violet mustard; veal-cheek salad with sweetbreads, veal tongue, radicchio, pickled mushrooms, and black truffle/honey-mustard vinaigrette; Shady Lane salad with croutons, capers, preserved lemons, tarragon and truffle-honey/ verjus vinaigrette; smoked pappardelle with rabbit bacon, smoked gouda, and preserved apples; crispy pig tails with pickled turnips, quail egg, pink lady apple sauce, and rye jus; sunny-side-up hen egg with chicken-liver fondue and black truffle; cappuccino of wild mushrooms with black pepper/shiitake biscotti and red wine/brown butter emulsion.

Lunch entrées: Skate wing with cauliflower purée, pickled grapes, almonds, and brown-butter emulsion; flounder with country ham, brioche, white asparagus, and piquillo-pepper romesco; shrimp and grits with andouille sausage, pearl onions, and spicy shellfish cream; salt-roasted beets with wheat risotto, horseradish, and mascarpone; slow-roasted roulade of young goat stuffed with spicy goat sausage, eggplant purèe, broccoli rabe, and natural jus; braised oxtail “pot au feu” with heirloom root vegetables and potatoes in smoked beef bouillon; Southern-fried frog’s legs with blue-cornmeal polenta, cinnamon cap mushrooms, and garlic emulsion; slow-roasted heirloom onions with pink lady apple purée, marcona almonds, and ginger syrup.

Dinner, first course: Citrus-cured Madai snapper with Key lime, watermelon radish, piquillo pepper, and caviar; suckling-pig galantine with lipstick radishes, pickled baby carrots, and violet mustard; veal cheek salad with sweetbreads, veal tongue, radicchio, pickled mushrooms, and black truffle/honey-mustard vinaigrette;  Shady Lane salad with croutons, capers, preserved lemons, tarragon, and truffle-honey/verjus vinaigrette.

Dinner, second course: Smoked pappardelle with rabbit bacon, smoked gouda, and preserved apples; crispy pig tails with pickled turnips, quail egg, mutsu apple sauce, and rye jus; sunny-side-up hen egg with chicken-liver fondue and black truffle; cappuccino of wild mushrooms with black pepper/shiitake biscotti and red wine/brown butter emulsion.

Dinner, third course: Skate wing with cauliflower purée, pickled grapes, almonds, and brown-butter emulsion; flounder with country ham, brioche, white asparagus, and piquillo-pepper romesco; shrimp and grits with andouille sausage, pearl onions, and spicy shellfish cream; trumpet mushrooms with steel-cut oats, elephant garlic chips, and sunchoke emulsion.

Dinner, fourth course: Yogurt-braised roulade of young goat stuffed with spicy goat sausage, blue corn polenta, broccoli rabe, and natural jus; braised oxtail “pot au feu” with heirloom root vegetables and potatoes in smoked beef bouillon; Southern-fried frog’s legs with blue cornmeal polenta, cinnamon cap mushrooms, and garlic emulsion; slow-roasted heirloom onions with pink lady apple purée, marcona almonds, and ginger syrup.

Lunch and dinner desserts: Peanut-butter-and-milk-chocolate crunch bar with concord grape gelée and sweet milk froth; Meyer-lemon-and-goat-cheese bavarian with huckleberry compote, olive oil gènoise, and candied black olives; banana napoleon with salted-caramel mousse, bittersweet chocolate layers, and salted-caramel sauce; lemon chess pie with berry compote and sweet cream; Georgia pecan tart with bourbon/caramel sauce and vanilla ice cream; artisanal cheese course ($5 surcharge).

Vinifera Wine Bar & Bistro

Lunch appetizers:
Goat-cheese risotto balls; Mediterranean salad; roasted-garlic hummus; mushroom bisque.

Lunch entrées: Pan-seared rockfish; baked turkey sandwich.

Dinner appetizers: Grilled squid; Kobe beef carpaccio with handmade potato chips, Parmesan, and micro-arugula.

Dinner salads: Caesar salad; Mediterranean salad.

Dinner entrées: Scallops with wild-mushroom-and-wilted-spinach risotto; grilled sirloin with fingerling-potato hash and malt-vinegar gastrique.

Vinoteca
This wine bar will serve a five-course dinner during Restaurant Week.

First course:
Amuse bouche with a sparkling wine.

Second course: Butternut squash soup; mesclun salad.

Third course: Bow-tie pasta with scallops, shrimp, and grits; coq au vin; garlic sausage; duck confit.

Fourth course: Cheese course.

Fifth course: Apple jalousie.

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