What’s On the Menu for Washington’s Restaurant Week

Comments () | Published February 17, 2009

Bastille

Dinner appetizers: Soup of the day; goat cheese cromesqui with frisee, cranberries, and toasted hazelnuts; endive salad with apple, gruyere, and walnuts; calamari-and-shrimp beignets with sheep’s milk yogurt and harissa; duo of foie gras with brioche toasts and seasonal chutney ($10 surcharge).

Dinner entrées: Coq au vin; bouillabaisse with rouille crostini; grilled branzino filet with balsamic/tomato/caper vinaigrette and sage risotto; hanger steak with shallot/Cabernet sauce and pommes frites; optional cheese course ($9 surcharge).

Dinner desserts: Cherry-and-almond chocolate fondant with Amaretto sabayon; pumpkin crème caramel with maple-glazed walnuts; apple tatin with crème fraiche sabayon; crème brûlée.

Beacon Bar & Grill
Dinner at this hotel restaurant near Dupont Circle includes a glass of wine.

Lunch appetizers: Choice of any starter or salad on the regular lunch menu. Options include crab quesadilla; arugula and beet salad; Santa Fe shrimp salad; Asian chicken salad.

Lunch entrées: Choice of any entrée on the regular lunch menu. Options include butternut-squash ravioli; steak frites; grilled chicken; crab cake sandwich; croque monsieur; buffalo chicken sandwich.

Dinner appetizers: Choice of any starter or salad on the regular dinner menu. Options include a cheese board; chicken/avocado egg rolls; crispy goat-cheese salad; bacon-and-bleu-cheese tartlet; Caesar salad.

Dinner entrées: Choice of any entree on the regular dinner menu. Options include short ribs; seared shrimp and sea scallops; seared salmon filet; crispy buttermilk chicken; cinnamon-spiced pork chop.

Lunch and dinner desserts: Chocolate/hazelnut cake; hot fudge sundae; Baileys coffee crème brûlée; spiced pumpkin-mousse cake; apple pie with ice cream; apple/cinnamon bread pudding.
Belga Café

Lunch appetizers:  Baby spinach soup with crispy spinach; foie gras bonbon with orange/red-wine sauce ($3 surcharge).

Lunch entrées: Mussels Chimay with Chimay Red, Chimay cheese, and fries; vegetable stoemp with sausages, crispy onions, and mustard sauce; beef bourguignon with carrots, onions, and winter vegetables.

Lunch desserts: Apples and pears with cinnamon, vanilla, vanilla ice cream, and Calvados/apple gelée; profiteroles with chocolate, whipped cream and Bailey’s ice cream.

Dinner appetizers: Pan-seared scallops with parmesan-cheese powder and grilled beets; “salad in a jar”: frisée, egg, asparagus, avocados, smoked salmon, and crab cake with tartar sauce.

Dinner entrées: Grilled New York strip steak with polenta, elephant-garlic confit, and baby spinach; branzino with leeks and egg-yolk tagliatelle.

Dinner desserts: Almond waffle with speculoos paste, warm pineapple, and coconut ice cream; poached-pear clafoutis with pear gelée, meringue, yogurt, and red rose syrup.
Bezu

Lunch appetizers: Smoked salmon salad with a goat-cheese wonton; five onion soup with aged-asiago crouton.

Lunch entrées: “Loco moco”: rice, a Kobe burger, a sunny-side-up egg, and sauteed spinach; whole-wheat pasta with Thai-basil pesto, bay scallops, and potatoes.

Lunch desserts: Banana/caramel lumpia; chocolate-chip bread pudding.

Dinner appetizers: Vietnamese beef salad with Kobe skirt steak and prawn chips; five onion soup with aged-asiago crouton.

Dinner entrées: Marinated chicken with Asian slaw and avocado salad; rock shrimp and cashew-crusted calamari with sweet-chili dipping sauce and daikon salad.

Dinner desserts: Banana/caramel lumpia; chocolate-chip bread pudding.

Bistro 525

Lunch appetizers: Baby mache and arugula salad with pistachio/chevre croquette and roasted beets; crab bisque with scallions.

Lunch entrées: Seared scallops with creamed corn, frisee, and lardons; sage-roasted chicken breast with braised turnip greens and pulled pork shank; braised short rib with rosemary polenta and grilled asparagus.

Dinner appetizers: Gnocchi with wild mushrooms and escarole; Baby mache and arugula salad with pistachio/chevre croquette and roasted baby beets.

Dinner entrées: Grilled lamb chops with roasted onions and fennel jus; cider-braised pork shank with cannelini beans and roasted brussels sprouts; pan-roasted trout with fava beans, sweet corn, and basil butter.

Lunch and dinner desserts: Shortbread ice cream sandwich with blackberry “quick jam” and mascarpone gelato.

Tags: Dining Guides