Lunch appetizers: Caesar salad; warm goat-cheese salad; caprese salad.
Lunch entrées: Four-cheese ravioli with sauteed artichokes, cherry tomatoes and fennel-cream sauce; steak frites; soy-glazed Atlantic salmon with melon and citrus vinaigrette.
Lunch desserts: New York-style cheesecake; brownie with ice cream.
Dinner appetizers: Mixed green salad; crab cake; roasted-tomato-and-spinach risotto.
Dinner entrées: Petit filet of Angus beef; rockfish with artichokes, roasted tomato and persillade; ricotta ravioli with asparagus, green lentils, and saffron-tomato coulis.
Dinner desserts: Crème bruleé; hazelnut panna cotta with petite strawberry tart.
Restaurant Week specials will be available through February 28.
Lunch appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad.
Lunch entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes, and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; chicken breast with wild-mushroom risotto and fines herbs.
Lunch desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread.
Dinner appetizers: Soup of the day; lamb risotto with puttanesca and carrot/verjus espuma; sautéed bay scallops with fennel puree, sweet corn, and baby-spinach-and-arugula salad; beet salad with goat cheese, Thai chilies, and lemongrass; spinach pappardelle with truffle, Thai chilies, guanciale, and clams; chilled asparagus salad with ricotta salata, toasted capers, and a trio of vinaigrettes; steamed PEI mussels with Thai chilies, coconut, and grilled lime.
Dinner entrées: Grilled-vegetable strudel with roasted-red-pepper vinaigrette and havarti crème; Pocono Lake trout with seafood mousseline en croute, pickled white grapes, and tarragon butter; port-wine-and-Marsala braised beef short ribs with potato puree, haricots verts, and roasted carrots; coconut-braised lobster with red-bean-and-carrot barigoule and black truffle; sweet potato gnocchi with eggplant tapenade and goat cheese; soy/mustard-glazed salmon with lemon sabayon, sweet-and-sour bok choi, and crispy shallots; sweet-chili-glazed Muscovy duck breast with braised Napa cabbage, pancetta, peppercorn demiglace, and savory anglaise; half of a roasted chicken with andouille, cornbread, and sweet-and-sour glace; New Zealand lamb chop with asparagus, tomato jam, and potatoes Dauphin.
Dinner desserts: Seasonal sorbet trio; molten chocolate cake with Grand Marnier sauce; vanilla cheesecake with strawberry compote; crème brulee with shortbread; blueberry financier with Morello-cherry compote and crème fraiche ice cream; apple tart with bourbon/ caramel sauce.
Lunch and dinner appetizers: Beet salad; turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn and crab soup; trio of deviled eggs; mixed green salad; “B.L.T.” salad.
Lunch entrées: Jumbo lump crab cakes ($8 surcharge); fried oyster po-boy; muffaletta with cured Italian meats, provolone cheese, and olive salad; crab-crusted rainbow trout with cauliflower gratin, leeks, and pecan brown butter; roast beef po-boy with debris gravy, and housemade bread-and-butter pickles; barbeque shrimp po-boy with garlic butter, black pepper, and worcestershire sauce; crawfish étouffée with mahatma long grain rice.
Dinner entrées: Roasted grouper with oyster stuffing, leeks, cauliflower, and Creole mustard; seared sea scallops with black-eyed peas, creamed spinach, and satsuma brown butter; grilled gulf redfish with seafood-jambalaya risotto and smoked red bell pepper sauce; jumbo lump crabcakes with creamed corn maquechoux, bacon, and green-onion remoulade ($8 surcharge); barbeque shrimp with garlic butter, black pepper, worcestershire sauce, and warm bread ($4 surcharge).
Lunch and dinner desserts: Warm raisin-bread pudding with butterscotch and vanilla ice cream; white-chocolate crème brulee; chocolate fudge cake with strawberries and chantilly cream.
A la Lucia
Lunch appetizers: Lentil soup; Italian white bean soup; minestrone soup; house salad; white-bean salad; mozzarella and tomato with olive oil and basil; caesar salad.
Lunch entrées: Linguine with shrimp, mussels, and calamari in spicy white wine sauce; manicotti with spinach, ricotta, and tomato /mozzarella sauce; chicken parmigiano with pasta; chicken paillard with arugula; veal paillard with mixed salad; veal scallopini with mushrooms in brandy/cream sauce; grilled salmon.
Lunch desserts: Cannoli; tiramisu.
Dinner appetizers: Caesar salad; salami plate; arugula salad with fennel/orange dressing; mussels in spicy wine sauce; butternut squash soup; duck confit with Grand Marnier sauce and polenta; fritto misto (shrimp, calamari, green beans, and zucchini).
Dinner entrées: Linguini with scallops, shrimp, and cherry tomatoes in spicy white wine sauce; manicotti with spinach, ricotta, and tomato/mozzarella sauce; mushroom ravioli with truffle oil, sage, and butter sauce; fettucini with veal ragu; grilled salmon with tomatoes, basil, pine nuts, and spinach; whole branzino with fine herbs, lemon-butter sauce, and sauteed fennel; filet of beef with red-wine sauce, mashed potatoes, and spinach; veal with mushrooms, Marsala/cream sauce, and green beans; breaded, pan-fried chicken topped with tomatoes and scallions.
Dinner desserts: Mixed berries with zabaglione; chocolate mousse; cannoli; cheese plate.
Lunch appetizers: Sunchoke parmentier soup with bacon foam; mesclun salad with parmesan shavings and tapenade dressing; dorade ceviche.
Lunch entrées: Seared Atlantic salmon with fennel fondant and fresh herb salad; grilled hanger steak with potatoes boulangere and spinach; pasta with braised duck leg and chestnut.
Lunch desserts: Coffee cremeux with Marsala sabayon; contemporary pina colada with coconut-tapioca sauce.
Lunch appetizers: Farmer’s chicken soup; fried green tomatoes; caesar salad; soup of the day.
Lunch entrées: Blackened-salmon sandwich; grilled ham-and-cheese sandwich ; grilled polenta; flat iron steak salad.
Dinner appetizers: Farmer’s chicken soup; wild Maine mussels; fried green tomatoes; house salad
Dinner entrées: New York strip; rotisserie chicken; potato-crusted rockfish; grilled polenta.
Lunch and dinner desserts: Blueberry pie with vanilla ice cream; s’mores pudding; carrot cake.
Lunch appetizers: Garden salad; New England clam chowder.
Lunch entrées: Grilled pork loin with onion gravy, mashed potatoes, and greens; blackened mahi mahi with citrus/butter sauce, mixed vegetables, and rice pilaf; linguine with shrimp.
Lunch desserts: New York-style cheesecake; strawberry shortcake.
Dinner appetizers: Caesar salad; Vidalia-onion soup; Santa Fe chicken-and-chili chowder; popcorn shrimp.
Dinner entrées: Grilled sea bass with bean sprouts, jasmine rice, and garlic sauce; pan-seared crab cakes with grilled asparagus, rice pilaf, and tomato relish; blackened rib eye with garlic butter, sauteed spinach, and a baked potato.
Dinner desserts: Pecan pie; deep-dish apple pie.
Lunch and dinner appetizers: Beef carpaccio with artichokes and shaved parmesan; panzanella salad with balsamic vinaigrette; arugula salad with tomatoes, balsamic vinaigrette, and a skewer of grilled shrimp.
Lunch and dinner entrées: Fettuccine carbonara; veal Milanese; baked chicken in basil/lemon/butter sauce with eggplant and fontina cheese; salmon over linguini with pesto cream sauce and toasted pine nuts; tilapia marinated in fresh herbs and baked with sliced potatoes, tomatoes, and green and red peppers.
Lunch and dinner desserts: Tiramisu; mixed berries with sabayon; chocolate souffle with vanilla ice cream.
Bobby Van’s Grill
Lunch and dinner appetizers: Mixed green salad; seafood minestrone soup.
Lunch entrées: Gorgonzola flat iron steak with portobello mushrooms and garlic-mashed potatoes; pan-seared sea scallops over linguini in white-wine/garlic sauce; grilled chicken breast with winter vegetables and truffle-scented chicken jus; burger with Cajun fries.
Dinner entrées: Gorgonzola New York strip steak with portobello mushrooms and garlic-mashed potatoes; pan-seared sea scallops over linguini with white-wine/garlic sauce; grilled chicken breast with winter vegetables and truffle-scented chicken jus.
Lunch and dinner desserts: Chocolate/espresso/Oreo cheesecake with chocolate sauce; carrot cake.
The Bombay Club
Lunch appetizers: Double seekh kebab with chicken and lamb; tilapia marinated with chili, ginger, garlic, and coriander; shammi kebab with lamb, lentils, and cardamom; corn kebab with cheese, ginger, and spices; sev puri with potato, mango, sprouts, onion, and chutney.
Lunch entrées: Tandoori salmon; tandoori chicken; lamb masala; chicken curry; chicken tikka makhni; vegetarian thali. All entrées served with rice and bread.
Lunch desserts: Basmati rice with milk, nuts, raisins and saffron; gulab jamun; mango sorbet.
Dinner appetizers: Crispy arugula/spinach chaat with date/tamarind chutney; Malabari shrimp with mango and black pepper; calamari Peri-Peri; malai chicken tikka; harra kebab with spinach and lentils; sev puri; vegetable samosa.
Dinner entrées: Haryali chicken tikka; tandoori mixed grill; red snapper with lemon rice; shrimp with coconut and curry leaves; chicken tikka makhni; chicken with onion, tomato, coriander, and curry; pork chop vindaloo; lamb rogan josh; lamb with apricots and yogurt; Bombay thali.
Dinner desserts: Chocolate sticky-toffee pudding; carrott halwa; milk pudding with blueberries; orange/cardamom or mango sorbet.
A chef’s tasting menu is also available for $75 per person.
Lunch appetizers: Soup of the day, mixed green salad.
Lunch entrées: Specialty of the day served with Veracruz sauce; fish and chips; quesadilla; and a “Medio Dia” sandwich, the restaurant’s version of a Cuban sandwich.
Dinner appetizers: Soup of the day; mixed green salad; tuna ceviche; Dominican conch fritters.
Dinner entrées: Salmon with brussels sprouts; braised beef short ribs; chicken Veracruz; grilled skirt steak.
Lunch and dinner desserts: Warm chocolate cake or sorbet of the day.
Chef’s tasting menu (to be ordered by the entire table): Minibar treat; oyster; foie gras soup; grilled octopus; scallops; bacon and eggs; warm white chocolate mousse.
Lunch and dinner appetizers: Mixed green salad; Caesar salad; Cuban black bean soup; Bermuda fish chowder; shrimp cocktail ceviche; Peruvian ceviche “classico.”
Lunch entrées: Choice of any entrée on the regular lunch menu. Options include Blue Hill Bay mussels steamed with beer; pumpkin- seed-crusted tilapia; grilled scallops and shrimp; grilled skirt steak churrasco.
Dinner entrées: Choice of any entrée on the regular dinner menu. Options include Brazilian shellfish stew; seared yellowfin tuna; whole crispy red snapper Veracruz; and seared scallops “a la plancha.”
Lunch and dinner desserts: Tres leches cake with orange/caramel mousse; chocolate/espresso cake with vanilla ice cream and dulce de leche; toasted coconut bread with mango pudding and lime cream.
Cafe du Parc
Lunch and dinner appetizers: Cream of endive soup with roasted scallops; puff pastry-wrapped pork-and-foie-gras paté with mixed green salad.
Lunch and dinner entrées: Poached pollock and steamed leeks with lobster cream sauce; beef braised in red wine sauce with mashed potatoes.
Lunch and dinner desserts: Choice from an assortment of pastries.
Lunch and dinner appetizers: Warm kabocha squash salad with frisee, hijiki, and truffle vinaigrette; poached salmon three ways with rice puffs and nori powder; trout brandade with salmon roe and smoked paprika.
Lunch and dinner entrées: The Mozu bento box: parsnip soup, white fish ceviche, ravioli with goat cheese and beets, duck leg confit, fried snapper, and beef tenderloin; sushi bento: miso soup, green salad, nigiri, sashimi, spicy tuna roll, California roll.
Lunch and dinner desserts: Valhrona chocolate tart with crème fraiche and clementine compote.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
The Grille at The Morrison House
Dinner appetizers: Mussels soup with curry, coconut milk, and toasted brioche; winter green salad with radicchio, frisee, endive, and goat cheese.
Dinner entrées: Pan-roasted rockfish with parsnip puree, truffle/orange marmalade and crispy sea beans; braised beef cheeks with roasted-garlic puree and hen-of-the- woods mushrooms
Dinner desserts: Chocolate cream pie; apple cake with spiced creme anglaise.
This West End restaurant is extending Restaurant Week to March 1. Dinner includes a bottle of wine.
Lunch and dinner appetizers: Choice of any appetizer on the regular lunch menu. Options include: clams or mussels in garlic/tomato sauce; crab-and-shrimp quesadilla; fried artichoke hearts; grilled beef satay; apple salad with bleu cheese, pecans, and cranberry vinaigrette.
Lunch entrées: Choice of any entrée on the regular lunch menu. Options include: crab cakes; scallops marsala; shrimp picatta; mustard-crusted tuna; mixed grill; fish and chips.
Dinner entrées: Choice of any entrée on the regular dinner menu. Options include: grilled fish (choice of salmon, scallops, swordfish, mahi mahi, Arctic char, tuna and more); crab-and-shrimp macaroni and cheese; buffalo shrimp over pasta; spicy mussels in garlic/tomato sauce over pasta; grilled “Argentine style” flank steak.
Lunch and dinner desserts: Choice of any dessert on the regular menu. Options include: mango/key lime pie; black Russian hot fudge banana split; chocolate fudge cake; pumpkin crisp.
Harry’s Tap Room (Clarendon)
Lunch appetizers: Butternut squash soup; roasted-red-pepper-and-crab soup; crab hash with a roasted portobello mushroom; Harry’s house salad; chopped salad.
Lunch entrées: Marinated sliced sirloin with sautéed broccoli, Yukon Gold Potatoes, and Cabernet reduction; mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry or pale ale, onions, and mustard; grilled- chicken-and-brie sandwich; fish and chips.
Lunch desserts: Berry bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart.
Dinner appetizers: Butternut squash soup; roasted-red pepper-and-crab soup; crab hash with a roasted portobello mushroom; Harry’s house salad; chopped salad.
Dinner entrées: Mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry or pale ale, onions, and mustard; Shuyu-glazed mahi mahi with baby bok choy, rice crisps, and coconut/ginger cream; beef tenderloin filets with mashed potatoes and a choice of béarnaise or peppercorn/mustard sauce; paella with shrimp, mussels, chicken, fish, andouille sausage, and saffron rice; frilled lemon/ orange chicken breast; orange-and-herb pork loin chops.
Dinner desserts: Orange bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart
Harry’s Tap Room (Pentagon City)
Lunch appetizers: Butternut squash soup; roasted-red-pepper-and-crab soup; Harry’s house salad; chopped salad.
Lunch entrées: Marinated sliced sirloin with sautéed broccoli, Yukon Gold potatoes, and Cabernet reduction; Harry’s mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry; grilled-chicken-and-brie sandwich; grilled salmon with tomato-caper relish.
Lunch desserts: Berry bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart
Dinner appetizers: Butternut squash soup; roasted-red-pepper-and-crab soup; Harry’s house salad; chopped salad.
Dinner entrées: Mussels with white wine, garlic, and herbs or ginger, coconut milk, and red curry; Shuyu-glazed mahi mahi with baby bok choy, rice crisps, and coconut/ginger cream; beef tenderloin filets with mashed potatoes and a choice of béarnaise or peppercorn/mustard sauce; paella whrimp, mussels, chicken, fish, andouille sausage, and spicy saffron rice; grilled lemon/orange chicken breast with roasted-pepper-and-garlic sauce; Orange-and-herb pork loin chops.
Dinner desserts: Orange bundt cake; Carnegie Deli cheesecake; chocolate-chip bread pudding; rustic apple/almond tart.
Lunch and dinner appetizers: White bean soup with olive tapenade and crostini; beet salad with herbed goat cheese; chopped salad.
Lunch and dinner entrées: Mahi mahi with warm potato salad, roasted red peppers and frisee; buttermilk fried chicken with whipped potatoes, pan gravy, biscuit, and honey; grilled hanger steak with herbed french fries and aioli; pappardelle with caramelized shallots, fava beans, and oyster mushrooms.
Lunch and dinner desserts: Apple streudel; coconut panna cotta with pomegranate sauce; chocolate ganache tart.
Ici Urban Bistro
Lunch appetizers: Lyonnaise salad; parsnip veloute.
Lunch entrées: Paella risotto; grilled flank steak.
Lunch desserts: Duo of mini desserts.
Dinner appetizers: Mushroom-and-chicken crepes; Burgundy escargots.
Dinner entrées: Roasted chicken; seared rockfish.
Dinner desserts: Chocolate pave; lemon-and-raspberry chiboust torte; sorbet and fruit.
Menus will change daily, but expect the following dishes to make an appearance.
Appetizers: Ribollita ; grilled radicchio and arugula salad; vegetable risotto.
Entrées: Turkey breast stuffed with veal, mushrooms, and white truffles; grilled salmon dusted with rosemary bread crumbs; rigatoni tossed in tomato sauce with mushrooms and homemade Tuscan sausage.
Dessert: Vanilla gelato; chocolate/pear tart.
Appetizers: Soup of the day; mixed green salad; caprese salad.
Entrées: Spaghetti bolognese; potato-crusted red snapper; veal piccata; risotto primavera; cannaloni.
Desserts: Tiramisu; Italian cheesecake.
Indebleu is extending it’s dinner specials for an additional week, at $30. It is offering its Restaurant Week lunch specials until Feb. 20.
Lunch and dinner appetizers: Roasted-chestnut soup with wild mushrooms; arugula salad; tandoori chicken caesar; crab fritters; mussels.
Lunch entrées: Tofu vindaloo; yellowfin tuna; tandoori salmon; ‘jerk’ brined and fried chicken; lamb sliders.
Dinner entrées: Tofu vindaloo; yellowfin tuna; masala-marinated salmon; ‘jerk’ brined and fried chicken; beef tenderloin.
Lunch and dinner desserts: Almond biscuit with Kahlua cream, chocolate ganache and pistachio ice cream; apple beignets; banana split; assorted sorbet and ice cream.
There are vegetarian and non-vegetarian menus at this Cleveland Park Indian restaurant.
Appetizers: Vegetable samosas; aloo tikki salad; rice puffs; tandoori shrimp; mussels; chicken kebabs.
Entrées: Saag paneer; beans chole curry; chicken korma; lamb chop masala; tamilnad fish; seekh kebab.
Dessert: Mango flan; ice cream; gulab jamun; kulfi.
There are both vegetarian and non-vegetarian menus at this Chevy Chase Indian restaurant.
Lunch appetizers: Garden salad; malli rasam, buttermilk and lentil soup with curry leaves; seafood broth with ginger, curry leaves, and coconut.
Lunch entree: Vegetarian or non-vegetarian version of thali, a traditional platter of vegetables, lentils, rice, and bread, plus chicken and lamb for meat-eaters.
Lunch desserts: Rice pudding; ice cream.
Dinner appetizers: Masala sea scallops; vegetable samosas; lamb stir-fry; mussels; flour crisps with potatoes and chick peas are among the first course offerings.
Dinner entrées: Hyderbadi eggplant; beans chole curry; chicken tikka; shallot potatoes; malabar shrimp curry.
Dinner desserts: Ice cream; rice pudding; mango flan; gulab jamun.
This restaurant in Alexandria’s Hotel Monaco is offering up its regular menu for lunch and dinner at Restaurant Week prices. Appetizers included shrimp sausage and fried green tomatoes. Entrees include buttermilk fried chicken and three-cheese baked penne. There will be a supplemental charge for a grilled Black Angus ribeye and sirloin.
Jackson’s Roasting & Carving Co.
$20.09 gets lunch for two people at this sandwich spot. The lunch offer changes daily, and all diners get a chocolate chip cookie. You can also substitute the salad with any other Restaurant Week salad.
Monday: Tuscan chicken panini on sourdough with lemon/basil pasta salad.
Tuesday: Cattle Call sandwich, with roast beef and roasted mushrooms on sourdough, with potato salad.
Wednesday: Santa Fe turkey club with smoked bacon on sourdough, with corn/ black bean salad.
Thursday: Cubano, a roast pork and smoked ham sandwich grilled on a baguette, with corn/black bean salad.
Friday: Smoked paprika steak sandwich on baguette, with potato salad.
Saturday: Meatloaf sandwich and a mashed-potato cake on sourdough, with macaroni salad.
Starters: Gazpacho; mixed green salad; caramelized-onion-and-thyme soup; beet salad; tuna salad with fingerling potatoes; endives with goat cheese and almonds.
Verduras course (only available during dinner): Roasted sweet onions; sauteed spinach; chickpea stew; wild mushroom rice; grilled asparagus; seared piquillo peppers filled with goat cheese.
Modernas y classicas course: Chicken croquetas; fried fingerling potatoes; chorizo wrapped in a crispy potato; fried dates wrapped in bacon; sliced apples and fennel with manchego cheese and walnuts; gambas al ajillo.
Fish and meat course: Seared monkfish over sauteed vegetables; braised oxtail with orange; seared salmon with cauliflower puree and pomegranate; seared scallops; grilled pork sausage; grilled marinated chicken.
Desserts: Choice of any of the restaurant’s desserts.
JR’s Stockyards Inn
All of the items in the lunch and dinner menu are accompanied with soup or salad and a chocolate cup with chocolate mousse.For dinner, add a glass of the featured wine for $5.
Lunch entrées: Six-ounce filet with wild mushrooms and risotto cake; broiled scallops with rice and asparagus; pistachio chicken with rice and asparagus; prime rib salad.
Dinner entrées: Filet Oscar, topped with crab meat and asparagus; orange roughy with sauteed spinach and ginger sauce; Chicken Delmonico with artichoke sauce.
Juniper at the Fairmont
Choose from two preset menus for lunch and dinner.
Lunch: Menu one offers up beef tenderloin served in white truffle oil, roasted Virginia quail with root vegetables, and a soup of the day. Menu two includes Chesapeake Bay jumbo crab cakes served with tarragon aioli, roasted chicken, and steak fries.
Dinner: Menu one includes Maryland crab soup, beef tenderloin, a baby arugula and fig salad. Menu two features crab cakes, steak fries, and pan-seared rockfish with Old Bay shoestring potatoes.
Dessert: Miniature sampler of vanilla creme brulee, strawberry crumble with ice cream, and a milk chocolate lollipop.
Kaz Sushi Bistro
At this downtown sushi restaurant, you can choose between two preset menus during lunch, both of which include miso soup and a dessert. For dinner, you can choose one appetizer from their preset menu (which includes asian short ribs and salmon crudo), three varieties of nigiri (including tuna mackerel, inari, and flounder with ume and shiso), two varieties of maki (like the california roll or the eel and cucumber roll), and one dessert (the choice is between espresso tapioca with ice cream and lychee panna cotta with mango sorbet).
Kemble Park Tavern
Dinner appetizers: Mixed greens; rock shrimp bisque; veal sweetbreads; tuna tartare.
Dinner entrées: Bourbon-marinated pork; veal meatloaf; country fried quail; pan-roasted rockfish.
Dinner desserts: Rice pudding; chocolate cake.
Appetizers: Onion soup; Boston lettuce and endive salad; smoked-salmon-and-cream-cheese terrine with cucumber salad; duck pate; escargots with butter and tomatoes.
Entrées: Pan-seared salmon with lemon sauce; rainbow trout with roasted almonds; veal scaloppini with brandy cream sauce and wild mushrooms; baby rack of lamb with rosemary; chicken breast stuffed with ham and cheese, with bechamel sauce.
Desserts: Creme brulee; sorbet; souffles; profiteroles.
Appetizers: Soup of the day; chicken-and-pork sausage; Caesar salad; pate; baked mussels; baby iceberg lettuce with bleu cheese dressing.
Entrées: Sea scallops; trout; marinated salmon; calf’s brain sauteed with brown butter; calf’s liver with shallots and vinegar; rabbit casserole; beef medallions with Cabernet/shallot sauce; vegetarian dish of the day.
Desserts: Chocolate mousse; profiteroles; creme brulee; cookie cup with fruit and sorbet; trio of sorbets with raspberry sauce.
All locations of this Spanish tapas bar and restaurant will be serving unlimited tapas from a special menu that includes dessert. Participating branches include Arlington (2900 Wilson Blvd., 703-812-9120), Alexandria (607 King St., 703-299-9810), and Rockville (141 Gibbs St., 301-279-7011).
This Italian bistro will be extending Restaurant Week for an extra week, serving its limited dinner menu.
Appetizers: Minestrone soup; ricotta flan with Italian ham and black olives; puff pastry filled with spinach and shrimp.
Entrées: Risotto with pumpkin puree, zucchini, and gorgonzola; pasta with rabbit ragout and fava beans; fish fillet baked with black olive pesto, potato, tomato, and pecorino cheese; meat of the day.
Desserts: Creme brulee with Nutella; chocolate cake with strawberry sauce.
Lunch and dinner appetizers: Onion soup; house salad; mussels with garlic and butter.
Lunch entrées: Roasted pork tenderloin with potato puree; rainbow trout with leek and fennel in lemon sauce; tomato-and-basil torte; seafood pasta.
Dinner entrées: Duck with orange; grilled salmon; fricassee.
Lunch and dinner desserts: creme caramel; chocolate crepe; apple torte.
Le Chat Noir
Appetizers: Duck pate; mussels; crepes; shrimp; smoked salmon.
Entrées: Roasted chicken; beef stew; pan-roasted salmon; sauteed shrimp.
Desserts: Chocolate mousse; ice cream; creme brulee; sorbet.
Lunch and dinner appetizers: Soup of the day; lettuce with olive oil and red wine vinegar; mussels steamed with garlic, white wine, tomato, and thyme.
Lunch entrées: Grilled salmon with roasted-red-pepper coulis; hanger steak with wild mushrooms and Pinot Noir sauce; chicken picatta with capers and lemon butter sauce.
Dinner entrées: Grilled salmon with roasted-red-pepper coulis; hanger steak with wild mushrooms and Pinot Noir sauce; roasted chicken breast with pistachio/coconut sauce.
Lunch and dinner desserts: Apple beignet; chocolate mousse; creme brulee.
Geoff Tracy’s Italian dining room is offering any starter, soup, or salad, followed by an entree and then a dessert from its regular menu for both lunch and dinner.
Lunch appetizers: Split pea soup; grilled octopus; roasted mussels; salads; and a wide variety of pizzas (including the mussel pie and the Staten Island tomato pizza).
Dinner appetizers: Duck confit; crispy shrimp; cheese spreads and salads.
Lunch entrées: Beef stroganoff; chicken Caesar salad; Cubano panino; steak and cheese; lobster roll.
Dinner entrées: Spaghetti; ravioli; gnocchi; lobster fishermen’s pie; skirt steak; Amish chicken; Duroc pork chops; assorted pizzas.
Lunch and dinner desserts: Molten devil’s food cake with mint-chocolate-chip ice-cream; Indian pudding with maple ice cream; apple/brown butter baby cake with cinnamon ice cream and caramel.
Appetizers: Ceviche; empanadas; salt-cod fritters; mixed field greens; black bean soup.
Entrées: Salmon with grilled vegetables; Cuban roasted chicken with fried plantains; Chilean sea bass with wild mushrooms and roasted root vegetables.
Desserts: Daily selection.
Dinner includes a glass of wine.
Lunch and dinner appetizers: Mixed-greens/ jicama salad; fried calamari; buffalo wings; grilled scallops.
Lunch entrées: Assorted burgers and sandwiches; crab-and-shrimp mac ‘n cheese.
Dinner entrées: Wasabi-crusted meatloaf; boneless Southern fried chicken; roasted pork loin.
Desserts: Warm chocolate fudge cake; mango/key lime pie; apple and pumpkin crisps.
Appetizers: Chicken or seafood bistilla; beef cigars; harira soup.
Entrées: Couscous with vegetables, lamb, or chicken; chicken or lamb tagine; tilapia.
Desserts: Moroccan cookies; fresh fruit; creme caramel; cheesecake.
McCormick & Schmick’s (Arlington)
Lunch and dinner appetizers: House salad; Caesar salad; Maryland crab soup; soup of the day.
Lunch entrées: Blue-crab crepe with shitake mushrooms; braised veal breast; seafood lasagna; mahi mahi.
Dinner entrées: Marinated grilled flat iron steak; braised veal breast; seafood lasagna; mahi mahi.
Lunch and dinner desserts: Upside-down Granny Smith apple pie with cinnamon ice cream; turtle cheesecake; creme brulee.
McCormick & Schmick’s Seafood (F Street location)
Lunch and dinner appetizers: Caesar salad; house salad; fried calamari; coconut shrimp; curry mussels.
Lunch entrées: Cashew-crusted tilapia; sesame-crusted salmon; blackened scallops salad; crab cake sandwich; Cajun chicken linguini.
Dinner entrées: 1 1/4 pound steamed lobster with roasted red potatoes and corn; four-ounce filet mignon and four-ounce crab cake; salmon stuffed with crab and shrimp; grilled mahi mahi; grilled swordfish.
Lunch and dinner desserts: Mixed berries with Grand Marnier cream sauce; Golden Moon tea and cookies.
McCormick & Schmick’s Seafood (K Street location)
Dinner appetizers: Baby arugula salad with pears, bleu cheese, and chipotle/honey vinaigrette; shrimp bisque.
Dinner entrées: Grilled scallops over roasted fennel and butternut squash; 1/2 grilled lobster with a seven-ounce sirloin steak.
Dinner desserts: Chocolate mousse; Boston cream pie.
Lunch appetizers: Onion soup; avocado-and-heart-of-palm salad; house salad; escargot over grilled eggplant.
Dinner appetizers: Onion soup; avocado-and-heart-of-palm salad; house salad; goat cheese and endive salad.
Lunch entrées: Sea scallops with shitake mushrooms; skate sauteed with lemon; mussels in tomato sauce; chicken cordon bleu; hanger steak.
Dinner entrées: Bouillabaisse; sea scallops; mussels; grilled rockfish; beef tenderloin; chicken cordon bleu.
Lunch desserts: Bread pudding; chocolate mousse; ice cream or sorbet of the day; crepes with chestnut cream; banana flambe with vanilla ice cream; creme caramel.
Dinner desserts: Strawberries or raspberries with whipped cream; ice cream or sorbet; crepes with chestnut cream; creme caramel; banana flambe with vanilla ice cream; creme brulee with saffron and mango; chocolate mousse over orange meringue; bread pudding with caramel.
Dinner appetizers: A sampler of hummus, baba gannouj, fattoush, cheese rolls, and fried kibbe; seafood trio of scallop, shrimp and smoked salmon.
Dinner entrées: Mixed grill of chicken and kafta kebobs with Lebanese rice; Chilean sea bass over manchego polenta with shiitake mushrooms; salmon marinated in fresh herbs and pesto with mashed potatoes and asparagus.
Dinner desserts: Chocolate cake and vanilla ice cream; achta (dough layered with milk pudding, sliced bananas, honey, and pistachio).
The Melting Pot (Arlington, Gaithersburg, and Reston locations)
This fondue chain is serving a four-course dinner, which includes a cheese fondue, salad, entree, and dessert course.
Cheeses: Cheddar, traditional Swiss, or Wisconsin fondue trio.
Salads: California salad; chef salad; mushroom salad; Caesar salad.
Entrées: Teriyaki-marinated sirloin; BBQ tenderloin; white shrimp; garlic-and-herb chicken breast; minispinach-and-artichoke ravioli.
Desserts: Bananas Foster; white chocolate fondue with fruit, cheesecake, brownies, pound cake, and marshmallows.
Mie N Yu
This Georgetown restaurant with its Tibetan-themed lounge and Turkish tent, is offering extended days for its Restaurant Week. Lunch and brunch specials run from February 18 through February 22, then February 27 through March 1. The dinner menu is offered February 16 until March 1.
Lunch starters: Berry lassi; Bombay peanut salad; salmon bruschetta; lamb kabobs.
Dinner starters: Bombay peanut salad. smoked salmon bruschetta; firecracker ahi tuna tartar; Afghan mantu; lamb kabob.
Lunch entrées: Crab/avocado omelet; banana/walnut pancakes; falafel pita; Silk Road burger.
Dinner entrées: Wild mushroom/tofu fried rice; ginger-dusted salmon; Rajastani rogan josh; Moroccan beef; chili-infused crab cakes ($5 surcharge); miso duck breast ($5 surcharge).
Lunch desserts: Chocolate truffle cake; pecan/chocolate croustade.
Dinner desserts: Chocolate truffle cake; pumpkin cheesecake; pecan/chocolate croustade.
Lunch and dinner appetizers: Mixed green salad; peanut soup; grilled octopus with grilled bread and chili; white beans with petit gris snails and parsley sauce.
Lunch entrées: Risotto with Grayson cheese and green apple; seared skate with brown butter; slow-roasted chicken thigh and brussel sprouts; burger with tempura onion rings.
Dinner entrées: Risotto with Grayson cheese and green apple; roasted rockfish with rutabaga; littleneck clams and cara-cara orange; chicken with artichoke, oyster, and pearl barley; beef cheeks with potato mousseline, radicchio, and red wine.
Lunch and dinner desserts: Rice pudding with bourbon raisins and warm vanilla; chocolate cake; ice cream and sorbet.
Southern-influenced cuisine is on display at this restaurant, located in the downtown hotel Morrison-Clark. Lunch is advertised as $25.09 per person.
Lunch and dinner appetizers: Soup of the day; grilled squid; Caesar salad; spinach salad.
Lunch entrées: Salad Nicoise; grilled chicken; grilled herb polenta and eggplant; pan-seared breast of chicken; braised beef short rib sliders; catch of the day; bourbon-glazed pork medallions.
Dinner entrées: Pan-roasted chicken; catch of the day; grilled herb polenta and eggplant; pork tenderloin medallions; beef short ribs with fingerling potatoes.
Lunch and dinner desserts: Spicy coconut creme brulee; chocolate tart; warm spiced apple, pear, and cranberry crisp; lemon chess pie.
Morton’s the Steakhouse
This chain steakhouse is offering up a simple three-course lunch (no dinner) during Restaurant Week: a Caesar salad, a hamburger with fries, and chocolate mousse.
M & S Grill
Dinner appetizers: Calamari; bacon-wrapped shrimp; buffalo chicken tenders.
Dinner entrées: Pork chops; BBQ salmon; 10 ounce rib steak.
Dinner desserts: Chocolate cake; Key lime pie.
M Street Bar & Grill
Guests can choose items from the restaurant’s regular lunch and dinner menus. Choices include tomato basil bisque for starters, chicken quesadilla, grilled scallops and Maryland crab cakes for lunch entrées. Dinner starters include steak strips and grilled octopus, while dinner entrées include shrimp and grits, blackened salmon and the chef’s pasta, which changes daily. Desserts include croissant bread pudding, strawberry shortcake, and cappucino creme brulee.
Lunch appetizers: Crispy shrimp-and-brie dumpling with pineapple mustard; sweet potato soup with creme fraiche; wild mushroom baklava with goat cheese fondant; Caesar salad with rosemary croutons.
Dinner appetizers: Duck liver mousse with grilled gingerbread; shrimp-and-almond- stuffed pequillo peppers; sweet potato soup with creme fraiche; wild mushroom baklava.
Lunch entrées: Oxtail ravioli with hazelnuts and brown butter; slow-baked salmon with sunchoke jam; grilled pork tenderloin medallions with butternut squash and carrots; three-cheese mac n’ cheese with mushrooms and roasted chicken.
Dinner entrées: Slow-baked salmon with roasted mushroom; grilled pork tenderloin with butternut squash; seafood a la Nage with shrimp, crab, calamari, mussels and rockfish in a saffron tomato broth; chicken and dumplings.
Lunch and dinner desserts: Winter-spiced poached pear with star anise and mascarpone sorbet; macadamia-nut tart with caramel semifreddo; flourless truffle cake with peanut butter zabaglione.
Dinner appetizers: Navel-orange-and-mache salad with shaved red onions and sherry vinaigrette; roasted-beet salad with warm goat cheese crouton, arugula, and fines herbs vinaigrette; Nicoise tuna tartar with haricots verts, Nicoise olives, and roasted-red-pepper aioli.
Dinner entrées: Crispy filet of perch with French lentils and brown butter hollandaise; wild mushroom risotto with Madeira; steak frites.
Dinner desserts: Crepe with Nutella and strawberries; crepes Suzette; crepe with caramelized apples and creme anglaise.
Dinner appetizers: Tuscan bean soup; baby winter greens; crispy Chesapeake oysters; smoked-trout salad.
Dinner entrées: Pan-roasted grouper; braised beef brisket; black olive risotto; Cornish game hen; or grilled flat iron steak.
Dinner desserts: Rosewater creme brulee; malted-chocolate torte; winter fruit crisp; selection of artisan cheeses.
Dinner appetizers: Tuna tabbouleh; roasted red pepper dip; molasses; feta salad.
Dinner entrées: Charcoal-grilled shrimp and haloumi cheese, chicken with Lebanese almond rice; roasted lamb with eggplant puree; sesame-crusted salmon.
Dinner desserts: Housemade Turkish pastry sampler; chocolate fondant; orange- blossom creme brulee; mango sorbet.
Dinner appetizers: Paneer tikka masala; sev batata puri.
Dinner soup: Vegetable-and-coconut soup.
Dinner entrées: Paneer kofta curry; bharva subji; mungdal curry.
Bread: Spinach paratha.
Dessert: Khubani malai; mango kulfi.
Lunch appetizers: Beef-and-barley soup; smoked-trout salad; grilled duck sausage.
Lunch entrées: Braised beef short ribs; grilled chicken paillard; pan-seared salmon.
Dinner appetizers: Ravioli; potato-and-clam soup; arugula with prosciutto.
Dinner entrées: Grilled swordfish; grilled flat iron with French lentil puree; roasted chicken breast.
Dinner meat course: Grilled petite filet with honeycap mushrooms and black truffle/ foie gras sauce (add lobster or jumbo shrimp for an additional $15); breast of quail stuffed with sausage and porcini mushrooms; roasted rack of lamb with sweet-potato puree.
The Oceanaire Seafood Room
Dinner appetizer: New England clam chowder; Caesar salad; house salad.
Dinner entrées: Grilled “dirty” mahi mahi; grilled center-cut pork loin; stuffed rainbow trout; grilled Arctic char.
Dinner desserts: Key lime pie; New York-style cheesecake; chocolate chip cookies and milk.
The Oval Room
Lunch and dinner appetizers: Roasted beets; cauliflower soup; mozzarella with sweet chili dressing; shrimp chorizo; goat cheese custard.
Lunch and dinner entrées: Flat iron steak; crispy chicken; monkfish; seven-minute risotto; crispy-skinned bass.
Lunch and dinner desserts: Peanut butter cheesecake parfait; passionfruit curd tart; dark chocolate brownie; rum-braised pineapple.
Lunch and dinner appetizers: She-crab soup; chicken-and-andouille gumbo; P.E.I. mussels steamed in white wine and lemon; sweet-corn salad, Fresh locally-grown grilled sweet corn in Champagne vinaigrette.
Lunch and dinner entrées: Lowcountry bouillabaisse; sweet-potato ravioli in walnut butter sauce; tamarind hanger steak with French fries and mac n’ cheese.
Lunch and dinner desserts: Sweet-potato cheesecake; Godiva chocolate bread pudding with vanilla ice cream; blood-orange sorbet.
Choose two antojitos (a Mexican small plate) at lunch, and three antojitos, a taco, and dessert for dinner.
Lunch and dinner antojitos: Meatballs in chipotle sauce; braised short ribs; baby cactus salad; cured salmon.
Lunch and dinner tacos: Braised beef taco; braised beef tongue taco with radishes; baby-pig confit taco; barbecued pork taco with pickled red onion.
Lunch and dinner desserts: Tres leches cake with caramel ice cream; tropical fruit salad with vanilla ice cream.
Lunch and dinner appetizers: Mixed green salad; Caesar salad; soup of the day.
Lunch entrées: Broiled crab cakes with mango salsa; wasabi-crusted ahi tuna with seaweed salad and soy vinaigrette; prime aged sirloin broiled, blackened, or pepper-crusted; chicken parmesan.
Dinner entrées: Chicken parmesan over linguine; New York strip steak; blackened salmon with citrus butter; crab cakes with mango salsa.
Dinner dessert: New York-style cheesecake; Key lime pie.
Passionfish is offering their full lunch and dinner menus, though the appetizer and dessert lists are abbreviated.
Lunch and dinner appetizers: Green salad; Caesar salad; Louisiana seafood gumbo; lobster-and-roasted-butternut-squash bisque; blue-crab-and-corn chowder; Peruvian-style ceviche; Yucatan shrimp ceviche “cocktail”; trio of nigiri with tuna, salmon, and hamachi.
Lunch and dinner desserts: Salted-caramel crème brulee with hazelnut biscotti; brown-butter financier with lemon-curd and Amaretto cream; molten chocolate cake with vanilla-malt ice cream and orange caramel.
The Park at Fourteenth
Dinner appetizers: Spinach-and-parmesan dip with tortilla chips; grilled jumbo shrimp with jalapeno/cilantro vinaigrette; red-beans-and-rice soup; seasonal soup; Caesar salad; mixed green salad with spiced pecans, grape tomatoes, and bleu cheese; house salad with tomatoes, cucumbers, and carrots; tomato, basil, and mozzarella salad.
Dinner entrées: Two beef mini-burgers with cheddar; two grilled chicken sliders; two crabcake sliders with remoulade; trio of sliders; soy-glazed Ahi tuna with wasabi cream; filet mignon with mashed potatoes and choice of salad; rib eye with a loaded baked potato and choice of salad; Barbeque beef short ribs with cornbread; jerk-chicken wings with macaroni and cheese; basil-rubbed chicken breast with seasonal vegetables; sea bass with lemon beurre blanc and steamed spinach; blackened salmon with cornbread; crab cakes with macaroni and cheese and remoulade; shrimp, scallop and lobster with penne in chipotle-cream sauce.
Dinner desserts: Creme brulee; chocolate melt-away cakes; mixed berries; vanilla ice cream.
Dinner appetizers: Zucchini tempura; artichoke with arugula, parmesan, and crispy prosciutto; poached butterfish; braised pork belly; rabbit/ricotta ravioli in sweet basil broth; seared tuna; Wagyu beef tataki.
Dinner entrées: Farro risotto with wild mushrooms; salmon with curry meuniere, fava beans, and crab; pork “osso bucco” with sautéed spinach and tangerine; sake-braised short ribs with red-shiso sauce; seared duck with pomegranate glaze and mashed potatoes; vegetarian sushi and roll assortment; sushi and roll assortment; sashimi and a bowl of rice; sushi and sashimi and rolls.
Dinner desserts: S’mores baked Alaska with chocolate ice cream; vanilla cheesecake with pomegranate; roasted-pear frangipane tart with vanilla ice cream.
Posh is extending their dinner deal for an extra week.
Dinner appetizers: Seared scallops with roasted red peppers, shiitake mushrooms and mustard beurre blanc; chopped salad with spicy buttermilk ranch dressing; soup of the day; fried calamari with remoulade; grilled skirt steak with portobellos, red onion, buffalo mozzarella, and a balsamic truffle; fried crab cake with roasted- red-pepper sauce and mango; slider trio with curry/jerk burgers; avocado/lobster salad with wasabi/cucumber-ranch dressing; Posh Salad with mango, strawberries, and raspberry vinaigrette.
Dinner entrées: Pan-seared rockfish with sweet-corn puree; jerk-marinated rockfish with roasted corn salsa; grilled salmon with sweet corn rice pilaf, sautéed garlic spinach, and tropical beurre blanc; chicken and waffles with melted butter and maple syrup; shrimp n’ grits; quarter fried chicken with white-cheddar mac’ and cheese and collard greens; Cajun seafood pasta with shrimp, scallops, and a lobster tail; grilled molasses-marinated hanger steak with garlic mashed potatoes and sautéed mushrooms.
Dinner desserts: Apple Whimsy with ice cream; strawberry shortcake; coconut cake; caramel/rum cake; molten lava cake.
Lunch appetizers: Slow-cooked eggs with haricots verts, pork jowl, and pistachios; sunchoke velouté with winter mushrooms and pickled sunchokes; arugula salad with figs, parmesan, and aged sherry vinaigrette.
Lunch entrées: Pipe Dreams goat cheese ravioli with beets; crispy-skinned striped bass with a red-wine-poached egg; grilled panino with duck ham, Taleggio cheese, and maitake mushrooms.
Dinner appetizers: Slow-cooked eggs with haricots verts, pork jowl, and pistachios; sunchoke velouté with winter mushrooms and pickled sunchokes; roasted Tuscan pork belly with polenta.
Dinner entrées: Pipe Dreams goat cheese ravioli with beets; crispy-skinned striped bass with a red-wine-poached egg; or pan-seared calf’s liver and onions with smoked bacon and whole-grain mustard sauce.
Brunch appetizers: Housemade doughnuts with chocolate ganache, lemon curd, or fig compote; granola parfait with chantilly cream; chicken liver pate bruschetta with dried apricots, bacon, and port reduction.
Brunch entrées: Quiche with a mesclun salad; Eggs Hussarde with crisp potato skins, poached eggs, and merchand de vin sauce; croque madame with pommes frites.
Brunch, lunch, and dinner desserts: Chocolate pot de crème with espresso, chili, and milk jam; gingerbread cake with poached seckle pears and eggnog ice cream; Armagnac/date pudding with toffee sauce and Armagnac ice cream.
The Prime Rib
Lunch and dinner appetizers: House salad; roasted-tomato soup.
Lunch entrées (served with mashed potatoes and creamed spinach): Luncheon cut of roast prime rib ($4 surcharge); London broil; grilled calf’s liver with sautéed onions; cheeseburger; crab imperial; filet of flounder; New York steak salad.
Dinner entrées: Roast prime rib; London broil; crab imperial; filet of flounder; chicken picatta; grilled calf’s liver with sautéed onions.
Lunch and dinner desserts: Crème brûlée; Key-lime pie.
Lunch and dinner appetizers: Chicken flautas with salsa verde and sour cream; tortilla soup with grilled chicken and avocado; guacamole for two or more ($6 surcharge if prepared for one person).
Lunch entrées: Grilled chopped chicken salad with honey/lime vinaigrette; chicken enchiladas; pan-seared achiote-marinated whitefish with fried plantains, sautéed spinach and marinated red onions.
Dinner entrées: Chicken enchiladas; pork tacos; pan-seared achiote-marinated whitefish with fried plantains, sautéed spinach, and marinated red onions.
Lunch and dinner desserts: Pastel de queso; flan.
Lunch appetizers: Chicken tikka with mint, basil, and cilantro; lamb with cilantro, ginger, and spicy tomato sauce; or palak chaat with crispy baby spinach, sweet yogurt, and tamarind/date chutney.
Lunch entrées (served with Basmati rice, naan, and mint paratha): Chicken makhni; lamb with cashews, cardamom, and coconut; tandoori salmon with cinnamon and black pepper; palak paneer and Kashmiri vegetable curry.
Dinner appetizers: Calamari with ground spices, Kashmiri chili, and malt vinegar; chicken tikka with mint, basil, and cilantro; lamb with cilantro, ginger, and spicy tomato sauce; ragda pattice with spiced potato, chick peas, tamarind date and mint chutney; palak chaat with crispy baby spinach, sweet yogurt, and tamarind/date chutney.
Dinner entrées (served with Basmati rice, naan, and mint paratha): Chicken makhni; lamb with lentils and fenugreek; mixed grill with salmon, chicken tikka, and seekh kebab; mahi-mahi with ginger, curry leaves, and coconut milk; black cod with dill, honey, star anise, and red wine vinegar; or palak paneer and Kashmiri vegetable curry.
Lunch and dinner desserts: Green tea-and-guava sorbet; pumpkin-and-ginger ice cream; carrot halwa with cinnamon sabayon; coconut rice kheer.
Dinner appetizers: Roasted beet salad with grilled apples, herbed goat cheese, and citrus vinaigrette; Caesar salad; spinach salad with feta and warm bacon vinaigrette; endive salad with bleu cheese, blood orange, and citrus vinaigrette; tuna lollipops with seaweed salad and wasabi cream; stuffed mushrooms with spinach and feta; potato chips with bleu cheese and bacon; fried oysters with cherry-pepper tartar; lettuce wraps with duck confit and bourbon molasses; fried calamari with tzatziki; Scallops with asiago grits and tasso ham; braised pork belly with grilled apples.
Dinner entrées: Pork chop stuffed with cornbread/sausage stuffing, housecured bacon, apple relish, and mashed potatoes; braised short rib with macaroni and cheese and collard greens; hanger steak with peppers, onions, and asiago grits; filet mignon with asparagus ragout; bone-in rib eye with mashed potatoes and fontina spinach; braised lamb shoulder with mint gremolata; duck breast with sweet potato hash and fruit gastrique; fried chicken with mashed potatoes, shallot gravy, and seasonal vegetables; blackened catfish with Hoppin’ John and collard greens; sea bass with squash risotto; rockfish and prawns with Thai-curry sauce and jasmine rice; whole-roasted, crab-stuffed dorade with lentils and spinach; vegetarian Brunswick Stew with red quinoa.
Dinner desserts: Seasonal fruit cobbler with ice cream; trio of housemade ice creams; chocolate bread pudding with white-chocolate sauce; coffee and doughnuts; orange sorbet with candied orange peels and shaved dark chocolate; candy bar pie with pudding, whipped cream, and a graham cracker crust; artisan cheese plate with toasted pistachios, cornichons, fig jam, and toasted baguette.
Dinner appetizers: Mixed greens with balsamic dressing; buffalo mozzarella over beet “carpaccio”; radicchio and Bartlett pear salad with Gorgonzola terrine; roasted scallops with chestnut puree, black truffle sauce, and fried salsify; warm shrimp and baby octopus salad over fennel and diced potatoes; polenta with pecorino and wild boar stew; wild mushroom soup with duck confit timbale and parsley olive oil; carrot soup with ricotta “meatball,” almond milk froth, and marjoram.
Pasta (choose as a first course or main course): Housemade whole-wheat square spaghetti with tomato sauce and cherry tomatoes; half-moon-shaped pasta filled with olive-oil-poached swordfish, baby capers, olives, and summer tomato preserve sauce; carrot-flavored pappardelle with rabbit ragu in white wine sauce and fresh thyme; roasted veal-and-spinach ravioli with red wine reduction, butter, and Parmesan; butternut squash gnocchi with fresh thyme and Robiola/black truffle sauce; buckwheat tagliatelle with Swiss chard, potatoes, sage and aged cow’s milk cheese.
Dinner entree: Risotto with taleggio, baby leeks, and black truffle; roasted pheasant breast wrapped in pancetta with garlic mashed potatoes, Swiss chard, and foie-gras sauce; rosemary-crusted pork porterhouse with roasted potatoes, spicy peppers, and Marsala sauce; grilled Angus rib eye with yellow foot mushrooms, grilled shiitakes, and balsamic/wine sauce ($8 surcharge); grilled rack of milk-fed veal with wild mushrooms, spinach, and Barolo sauce ($12 surcharge); roasted Mediterranean sea bass with balsamic-vinegar sabayon and spinach with pine nuts and raisins; roasted red snapper with olive oil mashed potatoes, braised artichokes, and white wine sauce; grilled fish of the day with seasonal vegetables.
Dinner dessert: Pistachio-flavored panna cotta with blood orange sauce; chocolate semifreddo with mascarpone mousse and coffee flakes; green-apple granita with green-apple salad, Calvados whipped cream, and cat’s tongues; daily selection of housemade ice cream and sorbet; sweet polenta crepes with Nutella, ricotta, hazelnut sauce, and hazelnut ice cream.
Rock Creek Mazza
Lunch appetizers: Chicken consomme with Thai basil and spring onions; Boston lettuce and romaine hearts with garlic croutons and tarragon vinaigrette; gnocchi with root vegetables, parmesan, and Bolognese sauce.
Lunch entrées: Ginger-marinated hanger steak with apple bistro salad, roasted shallots, and red-wine sauce; pan-seared Atlantic salmon with Yukon Gold potato puree, spinach, and blood-orange sauce; roasted Amish chicken with crushed sweet potatoes, forest mushrooms, and grain-mustard sauce.
Dinner appetizers: Chicken consomme with Thai basil and spring onions; Boston lettuce and romaine hearts with garlic croutons and tarragon vinaigrette; balsamic-glazed grilled shrimp with grits, leeks, and maple/red-wine sauce.
Dinner entrée: Gnocchi with root vegetables, parmesan, and Bolognese sauce;
roasted Amish chicken with crushed sweet potatoes, forest mushrooms, and grain-mustard sauce; pan-seared Alaskan cod with Israeli couscous and lemon/caper sauce
Dinner dessert: Daily selection.
Ruth’s Chris Steakhouse
Dinner appetizer: Steakhouse salad with grape tomatoes, garlic croutons, red onions, and balsamic vinaigrette.
Dinner entrée: Six-ounce petite filet; Salmon, broiled or with Cajun spices; marinated chicken breast, oven-roasted chicken breast with lemon/thyme butter and a choice of eithe creamed spinach, sautéed mushrooms, or mashed potatoes
Dinner desserts: Chocolate ice cream; vanilla ice cream; raspberry sorbet.
Lunch appetizers: Caesar salad; house salad; calamari salad.
Lunch entrées: Grilled salmon; grilled tilapia; Caesar salad with chicken or shrimp.
Dinner appetizers: Caesar salad; house salad; soup of the day.
Dinner entrées: Grilled salmon; grilled tilapia; monkfish scaloppini; walnut chicken.
Lunch and dinner desserts: Apple tart; blueberry cobbler; chocolate cake.
Lunch appetizer: Baby greens with grape tomatoes, carrots, cucumber, and sherry vinaigrette.
Lunch entrées: Spaghettini with roasted tomatoes, garlic, toasted bread crumbs, and olive oil; crab cake sandwich with garlic/herb fries; grilled chicken salad with hearts of palm, cucumber, grape tomato, feta, and sherry vinaigrette.
Lunch dessert: Coconut crème caramel with fruit ambrosia.
Dinner appetizer: Apple-and-endive salad with radicchio, candied walnuts, bleu cheese, and sherry vinaigrette.
Dinner entrées: Chilean sea bass with spicy miso, baby bok choy, and jasmine rice; peppered linguini with shrimp, mushrooms, garlic, and white wine; Szechwan-pepper-crusted petit filet mignon with green beans and shiitakes.
Lunch and dinner dessert: Chocolate pudding cake with crème anglaise.
Dinner appetizers: Bean soup with mussels; ravioli stuffed with veal in porcini mushroom sauce.
Dinner entrées: Seared duck breast with Marsala reduction and salsify au gratin; roasted veal loin chop with fingerling potatoes and porcini mushroom sauce; seared swordfish with Sicilian-style vegetables.
Dinner dessert: Flourless chocolate torte with toasted-almond ice cream; ricotta/mascarpone cheesecake with strawberry sauce.
Dinner appetizers: Bean soup with mussels; ravioli stuffed with veal in porcini mushroom sauce.
Dinner entrées: Seared duck breast with Marsala reduction and salsify au gratin; roasted veal loin chop with fingerling potatoes and porcini mushroom sauce; seared swordfish with Sicilian-style vegetables.
Dinner dessert: Flourless chocolate torte with toasted-almond ice cream; ricotta/mascarpone cheesecake with strawberry sauce.
Sushi-Ko (Glover Park)
Lunch starters: Wild-mushroom soup; seaweed salad.
Lunch appetizers: Shrimp tempura; salmon ceviche with yuzu vinaigrette.
Lunch entrées: 10-piece sushi assortment; chicken teriyaki with tomato salad.
Dinner starters: Smoked-mussel and eggplant miso soup; warm baby spinach salad.
Dinner appetizers: Grilled chicken yakitori; seven-piece sashimi assortment (tuna, salmon, and whitefish); salmon ceviche with yuzu vinaigrette.
Dinner entrées: 12-piece sushi assortment; beef tenderloin tataki with red-wine/ daikon butter; shrimp and vegetable tempura.
Taberna del Alabardero
Lunch and dinner appetizers: House salad with mango vinaigrette); chicken-and-serrano-ham broth with bread and a quail egg; mushroom-and-spinach crêpes with mushroom sauce; vegetable-and-manchego terrine with piquillo-pepper sauce.
Lunch and dinner entrées: Mahi-mahi with roasted-pepper sauce and crispy vegetables; grouper au gratin with garlic, caramelized red onions, and Port ($3 surcharge); red snapper with country vegetables; beef strip loin with potato-and-roasted-garlic puree and red-wine sauce ($5 surcharge); stuffed quail with green beans; pork tenderloin with chamomile-and-mint sauce.
Desserts: Flan; rice pudding; bread, chocolate, extra virgin olive oil, and salt; goat cheese, apple mousse, and caramelized walnuts.
Lunch appetizers: Grilled flatbread with buffalo mozzarella, cherry tomatoes, basil, and pine nuts over arugula salad with prosciutto; octopus with poached potatoes, black olives, and frisee with citrus dressing.
Lunch entrées: Saffron agnolotti filled with spinach and ricotta, with butter, sage and Parmesan; roasted chicken stuffed with spinach and prosciutto over potato puree and black-olive sauce; poached Chilean sea bass with star anise, fennel, and saffron broth.
Lunch desserts: Gianduja ganache with a hazelnut torte; lemon/mascarpone sorbet.
Dinner appetizers: Baby spinach foam with Pecorino, crispy onions, and a ragu of caponata-style eggplant,
tomatoes, and black olives; sushi-style Caesar salad roulade with chive/mustard sauce and roasted cubes of Parmesan cheese.
Dinner entrées: Ravioli filled with porcini mushrooms and potatoes with roasted-shrimp ragu and warm broccoli mayonnaise; roasted veal stuffed with mushrooms, potatoes, and rosemary with port reduction and spinach; roasted salmon with a stew of leeks, green olives, capers and red beet chips.
Dinner desserts: Almond cake with caramel sauce and a cappuccino of mascarpone/rum custard; vanilla-and-orange panna cotta.
Lunch appetizers: Cream of artichoke soup; watercress with goat cheese and beets; polenta grilled and topped with sauteed wild mushrooms and a four-cheese sauce.
Lunch entrées: Housemade pappardelle tossed with Italian sausage, shiitake mushrooms, shallots, and cream; risotto with saffron, Parmesan cheese, and grilled shrimp; herb-crusted salmon with white wine sauce, Swiss chard, and oven-roasted potatoes; chicken breast with grilled asparagus and oven-roasted potatoes; pennette baked with goat cheese, tomato and eggplant.
Lunch desserts: Risotto cake with poached cherries; tiramisu.
Dinner appetizers: Cream of Chesapeake crab soup; bell pepper stuffed and baked with wild boar sausage, Arborio rice, tomato, and basil; Caesar salad with garlic bruschetta.
Dinner entrées: Housemade ravioli stuffed with porcini mushrooms and sauteed with sage, butter, and black truffle; grilled mahi-mahi topped with artichoke heart, corn, and lemon relish and served with spinach and oven-roasted potatoes; chicken topped with crab, asparagus, and mozzarella in lemon/butter sauce and served with sauteed spinach and oven-roasted potatoes; grilled filet mignon with roasted garlic with balsamic reduction, oyster mushrooms, Swiss chard, and potato souffle.
Dinner desserts: Crepes with praline cream; strawberries with zabaglione sauce; lavender ice cream with pound cake and chocolate/raspberry sauce.
Lunch and dinner appetizers: Tomato tart with basil and goat cheese; hummus with pita; prosciutto with asparagus and herb vinaigrette.
Lunch and dinner entrées: Grilled wasabi/ginger chicken kebab with mushrooms and lima beans; mustard-crusted salmon with turnip greens and bacon; filet mignon topped with crab meat and served with risotto verde and vegetables.
Lunch and dinner desserts: Bread pudding with Grand Marnier and ice cream; banana-cream pie.
Lunch appetizers: Celery root soup; endive-and-frisee salad; green salad.
Dinner appetizers: Celery root soup, endive-and-frisee salad; cassoulet with duck confit and garlic sausage.
Lunch entrées: Grilled eggplant zucchini; avocado BLT; tomato-and-watercress sandwich; white pizza; margherita pizza; pesto pizza; salsiccia pizza; fungi pizza.
Dinner entrées: Roasted branzino with cauliflower; squid-ink linguine; roasted pork loin.
Lunch and dinner desserts: Lemon cheesecake; espresso creme brulee; chocolate/ peanut-butter mousse.
This Old Town restaurant is offering their RW dinner special through March 1.
Dinner appetizers: Butternut squash soup with apple, amaretti cookies, and pumpkin seed oil; crispy Virginia oysters with shaved fennel, red onion, and slaw dressing; country pate with grilled oyster mushrooms, pickled egg, bacon, and sherry vinaigrette.
Dinner entrées: Salmon with baby bok choy, winter citrus, and ginger/carrot puree; grilled bistro filet with caraway spaetzle, Alsatian cabbage, and red-wine sauce; handmade fettuccini with trumpet mushrooms, mascarpone cream, and garlic breadcrumbs.
Dinner desserts: Chocolate cream pie with bananas two ways and smoked caramel; buttermilk chess pie with bergamot ice cream and kumquat marmalade.
In addition to its Restaurant Week lunch and dinner specials, a five-course tasting menu is available for $50.08.
Lunch appetizers: Citrus-cured Madai snapper with Key lime, watermelon radish, piquillo pepper and caviar; suckling pig galantine with lipstick radishes, pickled baby carrots, and violet mustard; veal-cheek salad with sweetbreads, veal tongue, radicchio, pickled mushrooms, and black truffle/honey-mustard vinaigrette; Shady Lane salad with croutons, capers, preserved lemons, tarragon and truffle-honey/ verjus vinaigrette; smoked pappardelle with rabbit bacon, smoked gouda, and preserved apples; crispy pig tails with pickled turnips, quail egg, pink lady apple sauce, and rye jus; sunny-side-up hen egg with chicken-liver fondue and black truffle; cappuccino of wild mushrooms with black pepper/shiitake biscotti and red wine/brown butter emulsion.
Lunch entrées: Skate wing with cauliflower purée, pickled grapes, almonds, and brown-butter emulsion; flounder with country ham, brioche, white asparagus, and piquillo-pepper romesco; shrimp and grits with andouille sausage, pearl onions, and spicy shellfish cream; salt-roasted beets with wheat risotto, horseradish, and mascarpone; slow-roasted roulade of young goat stuffed with spicy goat sausage, eggplant purèe, broccoli rabe, and natural jus; braised oxtail “pot au feu” with heirloom root vegetables and potatoes in smoked beef bouillon; Southern-fried frog’s legs with blue-cornmeal polenta, cinnamon cap mushrooms, and garlic emulsion; slow-roasted heirloom onions with pink lady apple purée, marcona almonds, and ginger syrup.
Dinner, first course: Citrus-cured Madai snapper with Key lime, watermelon radish, piquillo pepper, and caviar; suckling-pig galantine with lipstick radishes, pickled baby carrots, and violet mustard; veal cheek salad with sweetbreads, veal tongue, radicchio, pickled mushrooms, and black truffle/honey-mustard vinaigrette; Shady Lane salad with croutons, capers, preserved lemons, tarragon, and truffle-honey/verjus vinaigrette.
Dinner, second course: Smoked pappardelle with rabbit bacon, smoked gouda, and preserved apples; crispy pig tails with pickled turnips, quail egg, mutsu apple sauce, and rye jus; sunny-side-up hen egg with chicken-liver fondue and black truffle; cappuccino of wild mushrooms with black pepper/shiitake biscotti and red wine/brown butter emulsion.
Dinner, third course: Skate wing with cauliflower purée, pickled grapes, almonds, and brown-butter emulsion; flounder with country ham, brioche, white asparagus, and piquillo-pepper romesco; shrimp and grits with andouille sausage, pearl onions, and spicy shellfish cream; trumpet mushrooms with steel-cut oats, elephant garlic chips, and sunchoke emulsion.
Dinner, fourth course: Yogurt-braised roulade of young goat stuffed with spicy goat sausage, blue corn polenta, broccoli rabe, and natural jus; braised oxtail “pot au feu” with heirloom root vegetables and potatoes in smoked beef bouillon; Southern-fried frog’s legs with blue cornmeal polenta, cinnamon cap mushrooms, and garlic emulsion; slow-roasted heirloom onions with pink lady apple purée, marcona almonds, and ginger syrup.
Lunch and dinner desserts: Peanut-butter-and-milk-chocolate crunch bar with concord grape gelée and sweet milk froth; Meyer-lemon-and-goat-cheese bavarian with huckleberry compote, olive oil gènoise, and candied black olives; banana napoleon with salted-caramel mousse, bittersweet chocolate layers, and salted-caramel sauce; lemon chess pie with berry compote and sweet cream; Georgia pecan tart with bourbon/caramel sauce and vanilla ice cream; artisanal cheese course ($5 surcharge).
Vinifera Wine Bar & Bistro
Lunch appetizers: Goat-cheese risotto balls; Mediterranean salad; roasted-garlic hummus; mushroom bisque.
Lunch entrées: Pan-seared rockfish; baked turkey sandwich.
Dinner appetizers: Grilled squid; Kobe beef carpaccio with handmade potato chips, Parmesan, and micro-arugula.
Dinner salads: Caesar salad; Mediterranean salad.
Dinner entrées: Scallops with wild-mushroom-and-wilted-spinach risotto; grilled sirloin with fingerling-potato hash and malt-vinegar gastrique.
This wine bar will serve a five-course dinner during Restaurant Week.
First course: Amuse bouche with a sparkling wine.
Second course: Butternut squash soup; mesclun salad.
Third course: Bow-tie pasta with scallops, shrimp, and grits; coq au vin; garlic sausage; duck confit.
Fourth course: Cheese course.
Fifth course: Apple jalousie.
Lunch and dinner appetizers: White-bean chowder with smoked tomato, tarragon, and pancetta; tasting of beets with bleu cheese, Jerez sherry, and red oak leaf lettuce; yellowfin tuna tartare with avocado, yuzu vinigrette, chili oil, soy air, and sesame lavash; chevre ravioli with almond, golden sage, celeriac, and brown butter.
Lunch entrées: Striped bass with beet risotto, candied cara cara orange, olive-oil-braised fennel, and dehydrated pancetta; pork tenderloin with sumac, sweet potato, trumpet mushrooms, and glazed rutabaga; roast chicken with Swiss chard, fingerling potatoes, and maitake mushrooms; prime beef strip loin with Yukon Gold potatoes, chives, roasted pepper, turnips, and garlic ($9 surcharge).
Dinner entrées: Striped bass with beet risotto, candied cara cara orange, olive-oil-braised fennel, and dehydrated pancetta; monkfish with cuttlefish pasta, kalamata olives, capers, and preserved-tomato marmalade ($7 surcharge); pork tenderloin with sumac, sweet potato, trumpet mushrooms, and glazed rutabaga; roast chicken with Swiss chard, fingerling potatoes, and maitake mushrooms; prime beef strip loin with Yukon Gold potatoes, chives, roasted pepper, turnips, and garlic ($9 surcharge).
Lunch and dinner dessert: Chocolate/hazelnut pave; apple tart; clementine vacherine; pistachio gelato.
Lunch appetizers: Soup of the day; house salad; Caesar salad.
Dinner appetizers: Soup of the day; French onion soup; house salad; Caesar salad.
Lunch entrées: Chicken club sandwich; stuffed burger of the day; baked penne; lemon/pepper chicken breast; cedar-planked salmon.
Dinner entrées: Cedar-planked salmon; fish of the day; spit-roasted herb chicken; roasted prime rib; filet
Lunch and dinner desserts: Chocolate cream; Key lime pie.
The Willard Room
Dinner appetizers: Green du puy lentil soup with smoked salmon; leek-and-rutabaga salad with duck prosciutto.
Dinner entrées: Seared sea scallops; braised beef.
Dinner desserts: Profiteroles; brown-butter pineapple cake with tropical fruit salsa and vanilla ice cream.
This jewel-toned Ballston dining room is extending its lunch and dinner specials through March 1.
Lunch appetizers: Wild mushroom bisque; smoked-ham-and-winter-vegetable soup; mixed greens salad; fish and chips platter; mini pomodoro/chorizo flatbread.
Dinner appetizers: Butternut squash cake; smoked-ham-and-white-bean soup; mixed greens salad; mushroom agnolotti; fried crab cakes; smoked salmon carpaccio; rosemary-glazed lamb spare ribs.
Lunch entrées: Chicken-and-duck pot pie; salmon salad; lamb-and-merguez-sausage burger; shrimp provencal; wild-mushroom-and-arugula lasagna.
Dinner entrées: Potato-wrapped salmon with ricotta pancakes; crispy chicken breast; pepper-crusted filet mignon; cassoulet with duck confit; seared haddock; wild-mushroom-and-arugula salad.
Lunch desserts: Caramel brownie sundae; lemon meringue tart; cake of the day; sticky toffee pudding cake.
Dinner desserts: Lava cake; sticky toffee pudding; lemon meringue tart; layer cake of the day.
José Andrés’s airy mezze spot offers a choice of three small plates plus dessert for lunch; for dinner, you get four small plates and dessert.
Lunch and dinner appetizers: Hummus; baba ghannouj; fattoush with lemon/pomegranate vinaigrette and pita chips; crispy eggplant with garlic yogurt.
Lunch entrées: Falafel with tahini sauce; chicken with orzo in Turkish tomato sauce; shrimp sautéed with dill, shallots, mustard, and lemon juice; spanakopita with yogurt mousse and honey gelee; shish taouk--grilled chicken, sumac onions, grilled tomatoes, and garlic; warm bean, kale, and baby tomato salad; olive-oil- poached salmon; spicy eggplant with green-olive salsa; Syrian lamb-and-beef sausage with tomato and pepper stew.
Dinner entrées: Falafel with tahini sauce; chicken with orzo in Turkish tomato sauce; shrimp sautéed with dill, shallots, mustard, and lemon juice; zucchini-and-cheese patties with caper/yogurt sauce; shredded chicken with walnut/cilantro sauce; olive-oil-poached salmon,; spicy eggplant with green-olive salsa; Syrian lamb-and-beef sausage with tomato and pepper stew; spanakopita; braised short ribs in tomato/cinnamon stew; scallops with garlic yogurt; Shish Taouk, marinated chicken with garlic and sumac onions; spice-rubbed lamb; tabbouleh with tahini sauce.
Lunch and dinner dessert: Greek cherries with vanilla-yogurt cream, apricot espuma, and pistachio powder; Turkish Delight, a walnut ice cream sundae with goat’s milk, yogurt mousse, honey gelee.
Lunch and dinner appetizers: Give and Take Salad; chipotle miso soup; slow-cooked pork spare ribs; tempura prawns.
Lunch and dinner entrées: Crispy tofu; rice stick noodles; chili-barbecued salmon; chicken tandoori; miso-braised beef brisket.
Lunch and dinner desserts: Guava flan; winter-spice cake.
This Penn Quarter dining room is offering their entire menu for lunch and dinner (choose one appetizer, entrée, dessert).
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