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

District Chophouse

Lunch appetizers:
Chicken tenders; spinach/artichoke dip with grilled flatbread.

Lunch entrées: Tenderloin tips with mushrooms; plank salmon; New York strip. All entrées are served with choice of white-cheddar mashed potatoes, seasoned fries, or wild rice pecan pilaf.

Dinner appetizers: Sesame calamari with wasabi cream; pancetta-wrapped shrimp with caper vinaigrette and marinated tomatoes; spinach/artichoke dip with grilled flatbread.

Dinner entrées:  Rack of lamb; plank salmon; crab cakes with remoulade; petit filet. All entrées are served with choice of white-cheddar mashed potatoes, seasoned fries, or wild rice pecan pilaf.

Lunch and dinner desserts: Bourbon-pecan pie with vanilla ice cream and whipped cream; white-chocolate/raspberry cheesecake.

District Grill

Lunch and dinner appetizers:
Soup of the day; chicken spring rolls with smoked oyster sauce; mussels in white wine with tomatoes and herbs; fried goat cheese salad with beets, walnuts, and Guinness vinaigrette; grilled beef skewers.

Lunch and dinner entrées: Cumin-roasted chicken with sweet-potato/plantain mash and salsa verde; teriyaki-glazed salmon with jasmine rice and baby vegetables; butternut-squash-and-shitake risotto with sage.

Lunch and dinner desserts: Grilled banana with vanilla ice cream and rum caramel; chocolate mousse with hazelnut praline; mixed berry shortcake with candied lemon.

Domaso

Lunch appetizers: 
Baby arugula salad with ricotta salata, green apples, pumpkin seeds, and cider vinaigrette; lobster bisque.

Lunch entrées: Chicken sandwich with mushrooms, provolone, and aioli on tomato focaccia; vegetable sandwich with grilled zucchini, yellow squash, tomatoes, mushrooms, and fontina cheese on tomato focaccia; meat ragu with tomato/red wine/cream sauce.

Lunch desserts: Chocolate/mascarpone torte; vanilla yogurt bavarian.

Dinner appetizers: Baby arugula salad with ricotta salata, green apples, pumpkin seeds, and cider vinaigrette; scallop carpaccio.

Dinner entrées: Roasted chicken agrodolce; salt-cod brandade-and-potato stew with a crab-stuffed piquillo pepper; braised beef short ribs.

Dinner desserts: Caramelized apple bavarian; white-chocolate/caramel-peanut tart.

El Manantial

Lunch appetizers:
  Soup of the day; mesclun salad; shrimp in garlic sauce.

Lunch entrées: Chicken Caesar salad; blackened tilapia; beef stroganoff; brick-oven pizza; avocado and crab salad.

Lunch desserts: Tres leches cake; creme caramel. Coffee is included.

Dinner appetizers: Soup of the day; spinach salad with hearts of palm and feta; calamari.

Dinner entrées: New York strip with creamy Cognac sauce; chicken scaloppini; blackened tilapia; pork chop; seafood paella.

Dinner desserts: Tres leches cake; banana-and-chocolate-mousse tart. Coffee is included.

Equinox

Dinner appetizers:
Panko-crusted shrimp cake with Yukon Gold potatoes; curried sweet-potato bisque; or red endive salad with walnuts.

Dinner entrées: Pan-roasted grouper with mascarpone grits; herb-roasted rack of lamb; chickpea burger with fingerling potato chips.

Dinner desserts: Warm poppyseed cake; hot chocolate with double-chocolate-chip cookie bites; butterscotch blondie with ginger sauce.

Extra Virgin  

Lunch appetizers:
Ensalada di campo; chicken soup.

Lunch entrées: Tortellini alla panna; orecchette con salsiccia di pepperoni.

Dinner appetizers: Endive salad; spinach salad.

Dinner entrées: Eggplant agnolotti; cavatelli with chicken; veal scalloppini;  pan-seared grouper.
Lunch and dinner dessert: Pannoli

Categories:

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