Lunch appetizers: Spinach salad with walnuts, bleu cheese, green beans, and balsamic vinaigrette; Caesar salad; calamari; roasted eggplant soup.
Lunch entrées: Lamb burger with goat cheese and sweet-potato fries; tuna nicoise salad; barbeque pork shank with goat-cheese grits and frizzled leeks; pistachio-crusted salmon with mashed potatoes and warm arugula; six-cheese pasta purses with spinach, romano cheese sauce, and garlic bread; chicken breast with wild mushrooms and polenta.
Dinner appetizers: Spinach salad with walnuts, bleu cheese, green beans, and balsamic vinaigrette; Caesar salad; calamari; roasted eggplant soup; seared tuna with wasabi and soy dipping sauces; steamed littleneck clams and chorizo in garlic/tomato broth.
Dinner entrées: Pork shank with goat-cheese grits and frizzled leeks; chicken breast with wild mushrooms and polenta; ginger shrimp with Basmati rice and asparagus; braised beef with gravy, root vegetables and mashed potatoes; crab-stuffed flounder with creamy leek sauce, rice, and spinach; portobello stack with roasted peppers, onion, and tomato in creamy mushroom sauce.
Lunch and desserts: Choice of the day’s dessert selection.
Lunch appetizers: Clam chowder; ham-and-white-bean soup; field greens salad; Caesar salad.
Lunch entrées: Sliced hanger steak with mashed purple potatoes and red-wine demiglace; lobster-and-crab burger with tartar sauce; grilled striped bass and mussels over pearl barley ”risotto” with tomato/saffron broth; sliced sirloin salad with roquefort vinaigrette.
Lunch desserts: Coconut cream pie; Key lime pie; flourless chocolate/espresso cake.
Charlie Palmer Steak
Lunch and dinner appetizers: Rappahannock clam chowder; arugula and baby beet salad; house-smoked salmon.
Lunch and dinner entrées: Roasted pork loin with green lentils and dijon glaze; roasted Angus sirloin with braised-veal ravioli and spinach puree; sea scallops with baby bok choy and orange/soy butter.
Lunch and dinner desserts: Navel-orange panna cotta; chocolate/peanut-butter terrine; cinnamon spice cake.
Chef Geoff’s (Downtown DC Location)
Lunch and dinner appetizers: Chicken taquitos; plate of five cheeses with fig jam; shrimp and calamari fritto misto with sambal aioli; tuna sashimi with wasabi aioli and baked wontons; sweet-potato gnocchi with cranberry and walnut; mini crabcakes with pineapple salsa; crab/spinach dip with baguette; mushroom spring rolls with soy vinaigrette; shrimp tempura with sweet chili sauce.
Lunch and dinner soup or salad: Five onion soup with parmesan crostini; butternut-squash soup with bourbon cream; chicken tortilla soup with avocado and sour cream; wonton soup with shiitake mushroom and bok choi; endive, candied walnut, bleu cheese, and apple salad; spinach-and-bacon salad with goat cheese crostini; arugula with pecorino romano and lemon; Caesar salad; field greens salad with figs and port vinaigrette.
Lunch and dinner entrées: Burger with cheddar, bacon, and chipotle mayo; burger with Jack cheese, steak sauce and fried onion; Asian salmon burger with wasabi mayonnaise and pickled ginger; yellowfin tuna burger with wasabi mayonniase and pickled ginger; crab cake sandwich with green tartar sauce; pepperoni pizza with arugula, tomato, and mozzarella; portobello pizza with bacon, parsley, and smoked mozzarella; prosciutto pizza with roasted figs, Gorgonzola, and mozzarella; cheese pizza.
Lunch and dinner desserts: Lemon/blueberry bread pudding; s’mores brownie sundae; pear crisp; crème brulee duo; Almond Joy cake; chocolate mousse cake; ice cream and sorbet.
Lunch appetizers: Cannellini bean soup with chorizo, piquillo peppers, and spring onions; roasted wild mushroom salad with bacon, caramelized onions, and a poached egg; steamed mussels with Sancerre and garlic crostini; roasted beets with aged goat cheese and walnut vinaigrette; hearts of romaine salad with white anchovies, fried capers, and garlic/lemon dressing; fried green tomatoes with remoulade, mache, and roasted cherry tomatoes.
Lunch entrées: Pan-roasted Atlantic salmon with stoneground grits, baby spinach, and citrus butter; hanger steak with wild mushrooms, bordelaise sauce, and frites; roasted chicken with glazed carrots and chicken jus; burger with aioli, cheddar, and frites; poached Gulf shrimp with carrot/kohlrabi slaw and honey/yuzu vinaigrette; tagliatelle Bolognese with parmesan and basil.
Dinner appetizers: Fried green tomatoes with pickled shrimp and remoulade; steamed mussels mariniere with garlic crostini; cannellini bean soup with chorizo, piquillo peppers, and spring onions; salmon tartare with cucumber, red onion, arugula, and yuzu vinaigrette; mesclun salad with poached pear, spiced pecans, buttermilk bleu cheese, and honey/citrus vinaigrette; bibb lettuce with fines herbs, roasted shallots, and sherry vinaigrette.
Dinner entrées: Muscovy duck breast with celery root, leeks, and kumquat vinaigrette; Alaskan cod with lump crab, chorizo, baby spinach, and saffron butter; grilled hanger steak with roasted mushrooms, Yukon gold potato puree, and red wine reduction; grilled yellowfin tuna with melted peppers, parsley oil, and olive tapenade; lemon-dusted trout with haricots verts, curried cauliflower, and toasted almonds; tagliatelle Bolognese with parmesan and basil; braised veal breast and grilled sweetbreads with rapini, roasted tomato, and caramelized onions.
Lunch and dinner desserts: Chai-spiced chocolate cake with espresso ice cream and cocoa-nib brittle; quince, apple and sundried cranberry crumble with candied-ginger ice cream; vanilla pot de crème with winter fruit compote and a chestnut madeleine; lemon/mascarpone torte with sour-cherry confit and pistachio crunch.