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

Farrah Olivia  

Restaurant week specials are available at dinner for the entire month of February.

Lunch appetizers:
Sourdough beignets with caramelized apples and candied red cabbage; organic greens with crisp shallots and carrot vinaigrette; painted soup with smokey chestnuts, gingery squash, and beet cider.

Lunch entrées: Fried tarragon gnudi with white asparagus, butternut squash, and arugula; Arctic char with quinoa “tabbouleh” and yuzu mustard ($5 surcharge); cinnamon-cured pork loin.

Dinner appetizers: Sourdough beignets with caramelized apples and candied red cabbage; shocked escolar with soy pearls, pickled zucchini, and shiso powder; New England chowder with crispy bacon and potato crunch; organic greens with crisp shallots and carrot vinaigrette.

Dinner entrées: Pan-roasted chicken breast with curry/banana crust and black-barley risotto; parmesan gnudi with white asparagus and butternut squash emulsion; cinnamon-roasted pork loin with sweet potato and African cabbage confit; braised beef short ribs with cream of mushrooms and barbecue jus; haddock with lentil puree, lime leaves, and curry pearls.

Lunch and dinner desserts: Almond panna cotta with poached quince; chocolate/espresso cheesecake with creme fraiche and apricot sauce; black-currant sorbet with Champagne ice and lemon shortbread.


Guests can choose an appetizer, entree and dessert from this Italian restaurant’s regular lunch and dinner menu. Appetizers include fried calamari, meatballs, and mussels; entrées include baked lasagna, fettuccini alfredo, and veal scaloppini; and desserts include mixed berries, homemade ice cream and sorbet and tiramisu.

In addition to lunch and dinner, Firefly is offering a Restaurant Week brunch on Sunday, February 22 for $20.09.

Lunch appetizers:
Squash-and-sweet-potato puree; chicken matzoh-ball soup; iceberg lettuce wedge with bacon; baby arugula salad; deviled eggs; chopped chicken liver.

Lunch entrées: Roasted portobello-mushroom reuben; French dip; hamburger; green goddess salad; steak salad; grilled chicken cobb salad; porcini-mushroom-and-pumpkin risotto.

Lunch and dinner desserts: Apple brown betty with mascarpone/berry ice cream; chocolate pot de creme; seckle pear and ginger crisp; carrot cake; Firefly sundae or seasonal sorbet

Dinner appetizers: Squash-and-sweet-potato puree; chicken matzoh-ball soup; iceberg lettuce wedge with bacon; green goddess salad; deviled eggs; chopped chicken liver.

Dinner entrées: Porcini-mushroom-and-pumpkin casserole; seared sea scallops; pan-roasted market fish; seared yellowfin tuna; roasted chicken; chicken confit pot pie; braised lamb and fresh pappardelle; hamburger; grilled bistro steak; mini pot roast.

Brunch cocktail: Mimosa; Bloody Mary; Augusta (ice tea and housemade lemonade with Absolut vodka); Salsa Verde; Salsa Rojo; Poinsettia Americana.

Brunch entree: Green eggs and ham; French toast; eggs Chesapeake; mushroom-and-cheddar omelet; fried egg B.L.T.; hamburger; maple/cinnamon oatmeal; grilled-chicken cobb salad; French dip.

Brunch side dish: Home fries; petite banana; blueberry muffin; sliced tomato; shoestring fries; applewood bacon; country sausage; bagel and cream cheese; toast.

Founding Farmers

Dinner appetizers:
  Late harvest salad; farmer’s salad.

Dinner entrées:  Meatloaf with Yukon Gold potatoes and vegetables; rotisserie chicken with vegetables; cedar plank salmon with whipped potatoes; butternut-squash ravioli.

Dinner desserts: Vanilla ice cream; red velvet cupcake.

Wines: One glass of Con Sur organic Chardonnay or Yellow and Blue Malbec.


Lunch appetizers:
Creamy chickpea soup; Path Valley greens salad;  mini meatballs.

Lunch entrées: Beef short ribs; halibut; four-cheese macaroni.

Dinner appetizers: Creamy chickpea soup; Path Valley greens salad; mini meatballs; fig fusion salad; scallops with caviar sauce ($5 surcharge).

Dinner entrées: Beef short ribs; halibut; rabbit stew; cavatelli with curry; fettuccine with butter; four-cheese macaroni.

Lunch and dinner desserts: Panna cotta trio; chocolate cake.

Georgia Brown’s

Dinner appetizers:
Black bean soup with andouille sausage, plantains, and lime sour cream; deviled eggs topped with Creole catfish ravigote and chive oil; duck- confit-and-spinach salad with pickled red onions, goat cheese, sugared pecans, and sherry vinaigrette; stuffed fried green tomato.

Dinner entrées: Seafood gumbo with red rice; blue-cornmeal-fried chicken with garlic mashed potatoes and black-peppered sage honey; St. Louis-style barbecue ribs with macaroni and cheese, cole slaw, and tobacco onions; molasses-and-date- marinated skirt steak with sweet potatoes, wild mushroom/winter corn saute, and fried leeks; pan-roasted salmon with an orange/ginger mustard glaze, wild rice pilaf and edamame succotash; vegetarian “chicken” croquettes with red rice and grilled asparagus.

Dinner desserts: Pineapple-and-dried-cherry upside-down cake with cinnamon whipped cream; coconut cupcake with lemon and orange marshmallow filling and raspberry coulis.


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