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

Volt

Lunch and dinner appetizers:
White-bean chowder with smoked tomato, tarragon, and pancetta; tasting of beets with bleu cheese, Jerez sherry, and red oak leaf lettuce; yellowfin tuna tartare with avocado, yuzu vinigrette, chili oil, soy air, and sesame lavash; chevre ravioli with almond, golden sage, celeriac, and brown butter.

Lunch entrées: Striped bass with beet risotto, candied cara cara orange, olive-oil-braised fennel, and dehydrated pancetta; pork tenderloin with sumac, sweet potato, trumpet mushrooms, and glazed rutabaga; roast chicken with Swiss chard, fingerling potatoes, and maitake mushrooms; prime beef strip loin with Yukon Gold potatoes, chives, roasted pepper, turnips, and garlic ($9 surcharge).

Dinner entrées: Striped bass with beet risotto, candied cara cara orange, olive-oil-braised fennel, and dehydrated pancetta; monkfish with cuttlefish pasta, kalamata olives, capers, and preserved-tomato marmalade ($7 surcharge);  pork tenderloin with sumac, sweet potato, trumpet mushrooms, and glazed rutabaga;  roast chicken with Swiss chard, fingerling potatoes, and maitake mushrooms; prime beef strip loin with Yukon Gold potatoes, chives, roasted pepper, turnips, and garlic ($9 surcharge).

Lunch and dinner dessert: Chocolate/hazelnut pave; apple tart; clementine vacherine; pistachio gelato.

Wildfire

Lunch appetizers:
Soup of the day; house salad; Caesar salad.

Dinner appetizers: Soup of the day; French onion soup; house salad; Caesar salad.

Lunch entrées: Chicken club sandwich; stuffed burger of the day; baked penne; lemon/pepper chicken breast; cedar-planked salmon.

Dinner entrées: Cedar-planked salmon; fish of the day; spit-roasted herb chicken; roasted prime rib; filet
mignon.

Lunch and dinner desserts: Chocolate cream; Key lime pie.

The Willard Room

Dinner appetizers:
Green du puy lentil soup with smoked salmon; leek-and-rutabaga salad with duck prosciutto.

Dinner entrées: Seared sea scallops; braised beef.

Dinner desserts: Profiteroles; brown-butter pineapple cake with tropical fruit salsa and vanilla ice cream.

Willow
This jewel-toned Ballston dining room is extending its lunch and dinner specials through March 1.

Lunch appetizers:
Wild mushroom bisque; smoked-ham-and-winter-vegetable soup;  mixed greens salad; fish and chips platter; mini pomodoro/chorizo flatbread.

Dinner appetizers: Butternut squash cake; smoked-ham-and-white-bean soup;  mixed greens salad; mushroom agnolotti; fried crab cakes; smoked salmon carpaccio; rosemary-glazed lamb spare ribs.

Lunch entrées: Chicken-and-duck pot pie; salmon salad; lamb-and-merguez-sausage burger; shrimp provencal; wild-mushroom-and-arugula lasagna.

Dinner entrées: Potato-wrapped salmon with ricotta pancakes; crispy chicken breast; pepper-crusted filet mignon; cassoulet with duck confit; seared haddock; wild-mushroom-and-arugula salad.

Lunch desserts: Caramel brownie sundae; lemon meringue tart; cake of the day; sticky toffee pudding cake.

Dinner desserts: Lava cake; sticky toffee pudding; lemon meringue tart; layer cake of the day.

Zaytinya
José Andrés’s airy mezze spot offers a choice of three small plates plus dessert for lunch; for dinner, you get four small plates and dessert.

Lunch and dinner appetizers:
Hummus; baba ghannouj; fattoush with lemon/pomegranate vinaigrette and pita chips; crispy eggplant with garlic yogurt.

Lunch entrées: Falafel with tahini sauce; chicken with orzo in Turkish tomato sauce; shrimp sautéed with dill, shallots, mustard, and lemon juice; spanakopita with yogurt mousse and honey gelee; shish taouk--grilled chicken, sumac onions, grilled tomatoes, and garlic; warm bean, kale, and baby tomato salad; olive-oil- poached salmon; spicy eggplant with green-olive salsa; Syrian lamb-and-beef sausage with tomato and pepper stew.

Dinner entrées: Falafel with tahini sauce; chicken with orzo in Turkish tomato sauce; shrimp sautéed with dill, shallots, mustard, and lemon juice; zucchini-and-cheese patties with caper/yogurt sauce; shredded chicken with walnut/cilantro sauce; olive-oil-poached salmon,; spicy eggplant with green-olive salsa; Syrian lamb-and-beef sausage with tomato and pepper stew; spanakopita; braised short ribs in tomato/cinnamon stew; scallops with garlic yogurt; Shish Taouk, marinated chicken with garlic and sumac onions; spice-rubbed lamb; tabbouleh with tahini sauce.

Lunch and dinner dessert: Greek cherries with vanilla-yogurt cream, apricot espuma, and pistachio powder; Turkish Delight, a walnut ice cream sundae with goat’s milk, yogurt mousse, honey gelee.

Zengo

Lunch and dinner appetizers:
Give and Take Salad; chipotle miso soup; slow-cooked pork spare ribs; tempura prawns.

Lunch and dinner entrées: Crispy tofu; rice stick noodles; chili-barbecued salmon; chicken tandoori; miso-braised beef brisket.

Lunch and dinner desserts: Guava flan; winter-spice cake.

Zola

This Penn Quarter dining room is offering their entire menu for lunch and dinner (choose one appetizer, entrée, dessert). 

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