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

Co Co. Sala

Dinner appetizers:
Manchego and baby arugula salad with caramelized walnuts, dates, apples, oranges and coffee vinaigrette;  duck confit salad with frisee, watercress, pomegranate, and ginger/citrus dressing.

Dinner entrées: Choose two of the following: mac and cheese; bacon mac and cheese; shrimp mac and cheese; spicy Moroccan swordfish sliders; bleu cheese beef sliders; tandoori chicken patties.

Dinner dessert: Menage a trois chocolate.

Coeur de Lion

Lunch appetizers:
  Soup of the day; Henley Park salad with mesclun greens, daikon, cherry tomatoes, and carrots
with Banyuls vinaigrette.

Lunch entrées: Caesar salad with grilled salmon; chicken fettucine alfredo; chicken quesadilla; flat iron steak with red wine sauce and mustard.

Dinner appetizers: Soup of the day; Henley Park salad with mesclun greens, daikon, cherry tomatoes, and carrots
with Banyuls vinaigrette; endive salad with frisee, Asian pears, Stilton, spiced walnuts, and sliced figs with sherry/walnut vinaigrette; pancetta/goat-cheese tart.

Dinner entrées: Grilled vegetable ravioli in  roasted-tomato/red-pepper sauce; seared chicken Veronique with fingerling potatoes, grapes, and shallot/white-wine sauce; pan-roasted duck breast with potato gratin, haricots verts, and hoisin glaze; pan-seared rockfish with fennel, pine nuts, artichokes, and lemon/caper sauce; filet mignon with celery root mashed potatoes, asparagus, and baby carrots.

Lunch and dinner desserts: Chocolate ganache cake with whipped cream and strawberries; apple turnover.

Cucina Vivace
Add a wine pairing: $12 for two ounce glasses or $24 for six ounce glasses.

Dinner appetizers:
Chilled shrimp with fennel salad and lime vinaigrette; lentil pate with crostini.

Dinner entrée: Baby spinach salad with lemon/honey emulsion; ricotta-parmesan-and-herb-stuffed pasta baked with marinara; white bean soup.

Dinner entrées: Braised lamb shanks; roasted salmon glazed with citrus and honey.

D’Acqua

Lunch and dinner appetizers:
Prosciutto and mozzarella with cherry tomatoes; calamari with potatoes and green beans; arugula, radicchio, endive, and fennel salad; minestrone soup.

Lunch and dinner entrées: Pasta with butternut squash, zucchini, ricotta, and arugula pesto; grilled salmon with potato-and-onion cake and lemon/caper sauce; beef stew with rice pilaf.

Lunch and dinner desserts: Cappuccino panna cotta with chocolate sauce; orange sorbet; apple tart with vanilla ice cream.

Daniel O’Connell’s  

Lunch appetizers:
  Potato leek soup; smoked pheasant salad

Lunch entrées: Crab cakes; Irish cured bacon and cabbage.

Lunch desserts: Molten chocolate cake; blueberry bread pudding.

Dinner appetizers: Potato leek soup; arugula salad with lemon and pepper.

Dinner entrées: Oat-crusted whole trout; pistachio-crusted medallions of antelope.

Dinner desserts: Fresh fruit pavlova; blueberry bread pudding.

Darlington House

Lunch and dinner appetizers:
Soup of the day; arugula with mixed berries and pecorino; sausage over cannelini beans.

Lunch and dinner entrées: Cavatelli with Italian ragu and broccoli; salmon with vegetable caponata, pine nuts, and golden raisins; veal scallopini with Swiss chard and roasted potatoes; New York strip steak with mashed potatoes and seasonal vegetables.

Lunch and dinner desserts: Panna cotta with rosewater and apricot coulis; molten chocolate cake with raspberry coulis.

DC Coast

Lunch and dinner appetizers:
  Mixed green salad; Caesar salad; carrot/ginger soup; parsnip soup; risotto fritters; soup of the day.

Lunch entrées: Choice of any entree on the regular menu. Options include: trout meuniere; seared Atlantic salmon; crab cakes ($9 surcharge); pan-roasted Chesapeake fluke; linguini with Maine mussels; pan-roasted chicken breast.

Dinner entrées: Choice of any entrée on the regular menu. Options include: Chinese-style smoked lobster ($12 surcharge); roasted Chatham cod; glazed sablefish; caramelized sea scallops; seared yellowfin tuna; line-caught red snapper.

Lunch and dinner desserts: Bittersweet-chocolate bread pudding with vanilla creme fraiche and cherry jam; vanilla-orange creme brulee with pistachio biscotti; spiced carrot cake with buttermilk ice cream and apple/pear compote.

Dino

UPDATE: Dino will actually be offering from their full menu. Restaurant Week diners will get: a choice of any antipasto or a half pasta for the first course, any dish for the main course and any dessert to finish.We regret the error.
All dinners include a glass of grappa, moscata or limoncello plus a complimentary trio of crostini. The Restaurant Week promotion will continue through March 1.

Dinner appetizers: Choice of any misticanza, soup, or saltimbocca.
Dinner entrées: Corkscrew pasta  with a ragu of duck, pork, and veal; pappardelle with wild boar;  linguine with mussels and clams; linguine with sausage, clams, rapini, and heirloom tomato sauce); risotto with prosciutto and  tomato sauce; vegetable trio; rotisserie  chicken  with organic greens.
Dinner desserts: Gelato; sorbetto; tiramisu.

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