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Winter Restaurant Week: What’s on the Menu
Restaurant Week, when many area eateries offer three-course lunches for $20.11 and three-course dinners for $35.11, runs from January 17 through 23. Many places fill up early, so be sure to make a reservation well in advance. This list will be updated as
Related >>Todd Kliman's Guide to Restaurant Week
Lunch and dinner appetizers: Classic turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn-and-crab soup; trio of deviled eggs; mixed-greens salad; “BLT” salad; boudin balls.
Lunch and dinner desserts: Warm vanilla bread pudding with crème anglaise and praline-crunch ice cream; bourbon-and-vanilla-bean crème brûlée, chocolate-mint cake with Tahitian-vanilla-bean ice cream.
Dinner appetizers: Rainbow-beet salad with goat-cheese fondue and candied walnuts; lobster bisque with tarragon and croutons; stuffed-squid basquaise with piperade jus.
Dinner entrées: Braised beef cheek with pearl onion, button mushrooms, and potato purée; roasted monkfish with peewee potatoes, pearl onion, and mustard sauce; chicken-breast Parmesan with tomato marmalade, Parmesan emulsion, and polenta.
Dinner desserts: Milk-chocolate dome with hazelnut crumble and caramel ice cream; orange tian with clementine marmalade.
Lunch appetizers: Chilled tomato-and-bread soup; ham-and-lentil soup; organic greens with shaved radishes, tomatoes, and aged-sherry vinaigrette; aged country ham with sheep’s milk ricotta and Frantoia olive oil.
Lunch entrées: House-made corned beef on a brioche bun with pickles, horseradish crème, and chips; chicken-salad sandwich with marinated tomato, raisins, tarragon, and Dijon; fish and chips with mushy peas and English egg sauce; grilled-salmon salad with arugula, pickled red onion, caperberries, and dill-lemon dressing; vegetable pie.
Lunch desserts: Banoffee pie; sticky toffee pudding with vanilla ice cream; mixed-berry trifle.
Dinner appetizers: Soup of the day; radishes with anchovy aïoli and chives; country-style pâté with pickled mustard seeds; beetroot salad with naval orange, pickled fennel, ricotta salata, spiced walnuts, and honey dressing; aged country ham with sheep’s-milk ricotta and Frantoia olive oil.
Dinner entrées: Pan-seared salmon with local beets, mustard, spinach, and sauce Albert; fish and chips with mushy peas and English egg sauce; pork belly with grits, mustard greens, roasted turnips, and ham broth; hanger steak and chips with maitre d’butter; vegetable pie.
Dinner desserts: Banoffee pie; sticky toffee pudding with vanilla ice cream; bread-and-butter pudding with vanilla ice cream; homemade ice cream and sorbet.
Art & Soul
Available January 17 through 30.
Lunch appetizers: Salad with Granny Smith apples, blue cheese, pecans, and apple-cider vinaigrette; caesar salad; heirloom-squash soup with spiced croutons, cranberries, and maple cream; chipotle-marinated shrimp with cheddar-cheese grit cake and Creole tomato sauce.
Lunch entrées: Blackened catfish with skillet sweet potatoes and crawfish étouffe; fried chicken with buttermilk mashed potatoes and sausage gravy; ravioli with seasonal vegetables and fresh herbs; salmon with braised apple and green cabbage, roasted beets, and citrus brown butter.
Lunch dessert: Chocolate meringue pie; apple crumble; pineapple-upside-down cake.
Dinner appetizers: Salad with Granny Smith apples, blue cheese, pecans, and apple-cider vinaigrette; caesar salad; heirloom-squash soup with spiced croutons, cranberries, and maple cream; chipotle-marinated shrimp with cheddar-cheese grit cake and Creole tomato sauce; arugula salad with blackberry vinaigrette, watermelon pickles, goat cheese, and almonds.
Dinner entrées: Ravioli with seasonal vegetables and fresh herbs; salmon with braised apple and green cabbage, roasted beets, and citrus brown butter; herb-roasted pork chop, onion risotto, pear, and jus; pan-roasted chicken with confit thigh, squash purée, chard, and chanterelle gravy.
Dinner dessert: Chocolate meringue pie; apple crumble; pineapple-upside-down cake.
Lunch appetizers: Wild-winter-mushroom soup; arugula salad with cream of Passendale cheese, grilled onions, and sweet pecans.
Lunch entrées: Belgian-American fried chicken, celery-stuffed waffle, and beer-onion gravy; shepherd's pie with ground beef, leeks, truffle sauce, and mashed potatoes.
Lunch desserts: Belgian rice pudding with brown sugar; yogurt tart with pineapple and speculoos-cookie crumble.
Dinner appetizers: Roasted-chestnut soup with coffee foam; beet salad with orange, grapefruit, and Wynesdale mousse; baby back ribs with onion rings, beer-barbecue sauce, and smoked mashed potatoes.
Dinner entrées: Slow-cooked veal belly with Brussels sprouts and beer sauce; lobster ravioli with pan-seared scallops, orange-parsnip purée, and lobster sauce; Belgian mussel chowder with onion, leeks, celery, and purple potatoes.
Dinner desserts: Double-chocolate beignets with apricot sauce; beer doughnuts with double-chocolate milk and cherry jam.
Lunch and dinner appetizers: Frisée salad with applewood-smoked bacon, poached egg, and sherry vinaigrette ($2 upcharge); steak tartare with capers, onions, spicy aïoli, cornichons, field greens, and garlic potato chips ($3 upcharge); beet salad with goat cheese, walnuts, orange, arugula, and citrus-infused olive oil ($3 upcharge); pork pâté with pistachios, mesclun salad, toasted baguette, and mustard sauce; steamed mussels with garlic, fennel, tomatoes, and saffron-shellfish broth ($3 upcharge); bibb lettuce with haricots verts, hazelnuts, champignons, and hazelnut vinaigrette; split-pea soup with applewood bacon and brioche croutons; onion soup with sourdough croutons, topped with Gruyère and Emmenthaler; julienne of endive and radicchio with crisp pears, peppered walnuts, blue cheese, and cider-walnut vinaigrette; braised snails with white beans, bacon lardons, sausage, and garlic persillade ($3 upcharge; dinner-only).
Lunch and dinner entrées: Steak frites with mesclun salad ($10 upcharge); porcini-crusted monkfish with spinach, vegetable brunoise, beluga lentils, and sweet-onion cream; pan-roasted salmon with lardons, savoy cabbage, trumpet mushrooms, herb spaetzle, and mustard-beurre-blanc; sliced chicken breast with chicken confit, artichokes, haricots verts, field greens, and truffle vinaigrette; salade niçoise with seared tuna, shaved fennel, olives, haricots verts, fingerling potatoes, peppers, and anchovy-red-wine vinaigrette ($5 upcharge); braised-veal stew with artichokes, tomato confit, garlic, zucchini, olives, and Dijon-caper sauce ($5 upcharge); pistachio-crusted sea scallops with butternut-squash purée, chanterelle mushrooms, and cider vinaigrette ($5 upcharge); risotto with ragout of wild mushrooms, butternut squash, roasted pears, and fresh sage butter; coq au vin; sauteed boneless trout with haricots verts and lemon-caper brown butter; slow-cooked lamb shank with garlic, rosemary, polenta, and flageolet beans ($5 upcharge; dinner only); duck leg rendered in garlic and time with tomato and white-bean ragout (dinner only); honey-glazed pork chop with chestnuts, Brussels sprouts, fingerling-potato confit, and banyuls gastrique (dinner only).
Lunch and dinner desserts: Caramelized apples in crisp butter pastry with vanilla-bean crème anglaise and calvados sauce; cherry bread pudding with candied cherries, amaretto sauce, and cherry-vanilla gelato; chocolate ganache cake with mixed-berry-and-rosemary coulis; coffee genoise with marscarpone-Bavarian cream and mocha sauce; white-chocolate-and-blood-orange crème brûleé with candied orange zest and Grand Marnier madeleines; seasonal berries with crème anglaise and fresh mint ($5 upcharge), selection of house-made ice creams or sorbets; selection of three artisanal cheeses ($5 upcharge).
Bistrot Lepic & Wine Bar
Lunch and dinner appetizers: Mussel soup; Provençale vegetable soup; tomato gazpacho with cucumber sorbet; beet-and-goat-cheese terrine; salmon tartare; homemade pâté; wild-mushrooms fricassee; lemon risotto with shrimp; veal-tongue salad; onion-bacon tart; smoked-trout salad; mixed-green salads; pig’s feet.
Lunch and dinner entrées: Salmon in potato crust; grilled trout with seasonal vegetables; grilled-seafood salad with mango; cassoulet with duck, lamb, and sausage; chicken salad with poached egg; calf liver with capers; beef medallions with polenta; braised organic chicken; veal kidneys with mustard sauce.
Lunch and dinner desserts: Chocolate mousse; floating island on crème anglaise; almond tart; crème caramel; pear tart with berry sauce; double-chocolate tart served warm; crème brûlée; house-made mint ice cream with chocolate sauce; house-made sorbet.
Lunch appetizers: Calamari with chipotle remoulade; Addie’s mussels with tomato and garlic; house-smoked-bluefish salad; roasted beets with herbed feta and Dijon; squash bisque.
Lunch entrées: Cornmeal-crusted tilapia sandwich; daily changing hand-cut pasta; wood-grilled cheeseburger with crispy onions; Provençale seafood stew; wood-grilled mahi mahi with smoked bacon.
Lunch desserts: Chocolate truffle cake; house-made ice cream or sorbet; Key lime pie.
Lunch appetizers: Miso soup; salt-and-pepper calamari; Vietnamese spring rolls; California roll.
Lunch entrées: Korean barbecue sandwich; Kobe-beef sliders; sea-bass tacos; Mass roll (prawn-tempura-and-avocado roll topped with spicy tuna and gyoza crisp).
Lunch desserts: Chocolate-sesame bars.
Dinner antipasti: Eggplant caponata, fresh ricotta, and prosciutto with crostini.
Dinner first course: Pappardelle in a bolognese of veal, beef, and pork; spaghetti with cauliflower, garlic, olive oil, hot pepper, and garlic bread crumbs; gnocchi with robiola, fontina, gorgonzola, and Parmesan.
Dinner second course: Seared halibut with potato and rapine in a puttanesca sauce; braised pork shank with garlicky mustard greens, mashed potatoes, and gremolata; wood-roasted skewers of quail, veal, mushroom, and sage served with polenta.
Dinner dessert: Cannoli with chocolate sauce; tiramisu.
Lunch and dinner appetizers: Mixed-greens salad; caesar salad; Cuban black-bean soup; conch chowder; shrimp ceviche; classic Peruvian ceviche.
Lunch entrées: Choose any entrée from the regular lunch menu.
Dinner entrées: Choose any entrée from the regular dinner menu (jumbo lump crabcakes and beef ribeye are a $9 additional charge).
Lunch and dinner desserts: Coconut flan with mandarin orange; Mexican-chocolate-mousse cake; sugar-dusted churros with dark hot fudge.
Co Co. Sala
Available January 17 through 29
Dinner appetizers: Tomato-and-burrata salad with basil, oregano, and balsamic reduction; manchego-and-arugula salad with caramelized walnuts, dates, apples, oranges, and coffee vinaigrette.
Dinner entreés (choose two): Portabello flatbread with goat cheese, roasted peppers, Kalamata olives, and fig marmalade; mac-and-cheese tart with fresh sage; angus beef slider with mole sauce; curry-and-coconut lamb slider with baby corn and lime-yogurt crème; tandoori-chicken slider with cardamom carrots, greens, and cucumber raita; Creole crabcake with mango salsa, chipotle-chocolate-and-tomato glaze, and avocado-cilantro emulsion; mac-and-cheese with applewood-smoked bacon.
Dinner desserts: Warm sticky toffee pudding cake with brown-butter-and-toffee sauce and ginger-caramel ice cream; dark-chocolate mousse with vanilla crème brûlée, salted caramel, and crispy chocolate pearls.
Lunch and dinner appetizers: Mixed-greens salad; caesar salad; soup of the day; squash-porcini soup; mussel soup; crispy saffron-and-shrimp risotto fritters; garganelli with scallop cream and mussels (dinner only); salmon tartare with ginger-lime aïoli (dinner only).
Lunch entrées: Choose any entrée from the regular lunch menu.
Dinner entrées: Choose any entrée from the regular dinner menu (Chinese smoked lobster and grilled ribeye are a $9 additional charge).
Available through January 31
Full menu available, and wines over $50 are 33 percent off.
Domaso Trattoria Moderna
Dinner appetizer: Cauliflower soup; pear-and-endive salad with blue cheese; duck-confit tart.
Dinner pasta course: Braised beef ragu rigatoni or mushroom fettuccine.
Dinner entrées: Bone-in pork chop with crispy polenta; grilled mahi mahi with smoked-tomato vinaigrette; braised lamb shank; steak with scallion-and-horseradish potatoes and red-wine jus.
Dinner dessert: Cappuccino cake with vanilla gelato; pineapple-upside-down cake with mascarpone gelato.
Dinner appetizers: Celery-root velouté with crispy wild rise, micro greens, and hazelnut oil; arctic-char rillettes with lemon and capers; compositions of beets and citrus with house-made ricotta, pistachio, and watercress.
Dinner entrées: Oxtail-and-barley stew with root vegetables, onion, carrot, and herbs; Virginia quail-in-a-jar with winter vegetables, girdled rye cake, and jus; winter-squash risotto with walnuts, saba, and parmesan.
Dinner desserts: Artisan-cheese selection with dried fruit, nuts, crostini, and wildflower honey; brioche bread pudding with raisins and almond ice cream; cookie plate.
Farmers & Fishers
Available through January 30. Brunch buffet available during Restaurant Week for $20.11 per person (excludes drinks, tax, and gratuity).
Lunch appetizer: Farmhouse three-cheese pizza.
Lunch small plate: Garden salad or butternut-squash soup.
Lunch entrée: Roasted chicken with whippers; pan-fried cowboy chicken; Baja fish tacos; fish of the day any style with farmhouse rice-a-roni; sandwich with avocado, Brie, and pickled vegetables; steak medallions and fries; barbecue-bacon cheeseburger.
Lunch dessert: Changes daily.
Dinner appetizer: Farmhouse three-cheese pizza.
Dinner small plate: Garden salad or butternut-squash soup; salad with beets, goat cheese, and watercress; Maryland crab dip.
Dinner entrées: Pan-fried cowboy chicken; fish of the day any style with farmhouse rice-a-roni; steak medallions and fries; crabcakes with daily vegetable; house-made pappardelle with tomatoes and garlic.
Dinner dessert: Changes daily.
Lunch and dinner appetizers: Seasonal vegetable soup; chicken matzoh-ball soup; iceberg wedge salad with bacon and blue cheese; market salad; deviled eggs; roasted baby beets with goat cheese and pistachio.
Lunch entrées: Pulled-pork sandwich with poblano aïoli; roasted-turkey sandwich with red-onion marmalade and bacon; portabello reuben with Gruyère cheese; hamburger with cheddar, caramelized onions, and fried pickle; French dip sandwich; roasted-pumpkin salad; steak salad; grilled chicken cobb salad with fried egg; risotto with squash and mushrooms; shrimp-and-bacon mac-and-cheese.
Lunch desserts: Pear-crisp sundae; red velvet cake; carrot cake; seasonal sorbet.
Dinner entrées: Risotto with squash and mushrooms; roasted monkfish with braised fennel and salsa fresca; crabcake roasted-poblano aïoli ($4 supplement); “corned” pork tenderloin with squash dumplings ($4 supplement); roasted chicken with collards and sausage; braised lamb shoulder and pappardelle pasta; hamburger with cheddar, caramelized onions, and fried pickle; grilled bistro steak with creamed spinach; mini pot roast with mashed potatoes and shallot jus ($6 supplement).
Dinner desserts: Pear-crisp sundae; red velvet cake; carrot cake; seasonal sorbet.
Lunch appetizers: Broccoli-and-cheddar soup; spinach salad with garlic croutons, warm bacon, and mustard vinaigrette.
Lunch entrées: Ricotta ravioli with smoked chicken, thyme-roasted tomatoes, wild mushrooms, and white-wine sauce; blackened prawns with saffron risotto, English peas, and country bacon; braised flank steak with roasted-garlic-and-Parmesan polenta, wilted spinach, and jus.
Lunch desserts: New York cheesecake with fresh berry coulis; cream puff with toasted coconut and chocolate sauce.
Dinner appetizers: Parsnip soup with toasted almonds and curry oil; goat-cheese tempura with organic greens, wild mushrooms, Parmesan, and truffle vinaigrette; beer-steamed mussels with applewood bacon, garlic, shallots, and herbs.
Dinner entrées: Pan-roasted cod with shrimp-and-pancetta risotto and spinach sauce; braised beef short ribs with forest mushrooms, apple-and-celery-root purée, and madeira reduction; wild-mushroom ravioli with pearl vegetables, minestrone broth, and a Parmesan cookie.
Dinner desserts: Cherry cobbler with chocolate tuille and honey whipped cream; warm apple bread pudding with vanilla ice cream and caramel sauce.
Dinner appetizers: Turtle soup with truffled-mimosa hardboiled egg and sherry infuser; heirloom tomato with country ham, cucumber, watercress, blue-cheese crouton, and rosemary-fig vinaigrette; crispy pork belly with goat-cheese risotto and burnt-orange spiced demi glace; pimento-cheese deviled eggs with crispy potatoes, leeks, and chive pesto.
Dinner entreés: Slow-braised pork shank with rice, deep-fried Brussels sprouts, and red-wine-tomato-and-date jus; roasted leg of lamb with charred corn cream, sausage-crawfish-and-potato hash, and spinach; catfish with plantain-and-sweet-potato mash, grilled asparagus, and grilled-pineapple butter sauce; sweet-tea fried chicken with smashed potatoes, collard greens, and gravy.
Dinner desserts: Peanut butter "ring ding" with whipped cream and caramel-and-chocolate drizzles; "shoo fly" pie with cinnamon whipped cream and bourbon caramel; coconut-mango trifle with rum anglaise; peach cobbler.
The Grille at Morrison House
Dinner appetizers: Apple bisque with duck confit; escargot gratin; pork chop with charred frisée.
Dinner entrées: Roasted trout with grilled octopus, romesco sauce, and caperberries; roast chicken with pomme purée and brandy jus; veal breast with glazed root vegetables and morel-mushroom jus.
Dinner desserts: Apple cake with cream-cheese icing; milk-chocolate pôt de crème; tres leches with chocolate-Kahlua sauce.
Ici Urban Bistro
Lunch appetizers: Endive-and-mâche salad with goat cheese; butternut-squash velouté.
Lunch entrées: Paella risotto with snapper and mussels; roasted Amish chicken with mashed potatoes; glazed root vegetables with couscous.
Lunch desserts: Selection of chef’s mini desserts.
Dinner appetizers: Lump crabcakes with mushroom cream; butternut-squash velouté.
Dinner entrées: Pan-seared branzino with oysters and artichoke emulsion; braised duck pastillas; aged-cheddar polenta with grilled vegetables.
Dinner dessert: Gooseberry-and-chocolate tart with pear sorbet.
Dinner appetizers (vegetarian): Chat papri; bhel puri; mini dosa; paneer hari tikki; vegetable samosa chaat.
Dinner appetizers (non-vegatarian): Tandoori king shrimp; mussels à la Indique; crab papad roll; masala-grilled scallops; Syrian lamb fry.
Dinner entrées (vegetarian, all served with raita, pilaf, dal, and bread.) Select two: Saag makai; kadai paneer; kaju meth matter; hyderbadi bargain; shallot potato.
Dinner entrées (non-vegetarian, all served with raita, pilaf, dal, and bread.) Select one: Lamb chops masala; patrani macho; chicken tikka makhani; shrimp curry; chicken seekh kebab.
Dinner desserts: Mango-and-cheese flan; milk-and-honey pudding with vanilla ice cream; raspberry rice pudding; choice of ice cream.
Starts January 10
Lunch appetizers: Organic mixed-greens salad; romaine hearts with feta dressing; grilled calamari; spanakopita.
Lunch entrées: Fish of the day; roasted salmon with grilled fennel, tomatoes, and olives; house-made fettuccini with rapini, tomatoes, and feta; grilled bass with eggplant ragout; shrimp salad with arugula and feta; crab burger; grilled chicken; sea bass with arugula and roasted peppers.
Lunch desserts: Baklava; yogurt cheesecake; vanilla semolina custard with phyllo crust; house-made ice cream or sorbet; dark-chocolate mousse; almond torte.
Dinner appetizers: Organic salmon tartare; four oysters; winter salad with greens, cranberries, and crumbled goat cheese; grilled quail and warm lentil salad; Portuguese sardines with herb crostini.
Dinner entrées: Chilean sea bass with cucumber-yogurt sauce; grilled lobster with olive oil and oregano; diver scallops with celery-root purée and truffles; grilled whole bass; grilled lamb chops with rutabaga purée.
Dinner desserts: White-chocolate-and-Nutella truffle; baklava; green yogurt with sweet cherries.
Available through January 30
Dinner appetizers: Soup of the day; Boston-lettuce-and-endive salad; apple tart with blue cheese and frisée; venison sausage on lentils; scallops, shrimp, and mussels in mushroom sauce; escargots in butter and tomatoes.
Dinner entrées: Almond-crusted salmon with creamy polenta; sautéed cod with a curry-mussel sauce; duck breast with pear sauce; steak with black-peppercorn sauce.
Dinner desserts: Crème brûlée; house-made sorbets; choice of souffles; profiteroles.
Lunch and dinner appetizers: Baby iceberg with blue-cheese dressing; house pate; mussels baked in garlic butter; boudin blanc; caesar salad; fish soup with aïoli and Pernod.
Lunch and dinner entrées: Trout with almonds; roast cornish hen with tarragon jus; sautéed calf's liver with shallots and vinegar; vegetarian dish of the day; marinated salmon in puff pastry with Champagne and dill sauce; calf's brain sautéed in brown butter; boneless beef short ribs Provençale.
Lunch and dinner desserts: Profiteroles; poached pear with vanilla ice cream; chocolate mousse; warm bread pudding with raisins; crème brûlée with vanilla-bean custard.
Dinner first courses: Temaki hand rolls (spicy tuna, crunch shrimp, barbecued eel, or vegetarian); tom yum soup; hot-and-sour egg drop soup; pulled-chicken salad; baby-spinach-and-mushroom salad; seaweed-jicama salad; shrimp ceviche with yuzu and melon; tuna tiradito.
Dinner second courses: Choice of flatbreads (country-ham-and-goat-cheese, tuna sashimi, wild-mushroom, or beef tataki); noodles with smoked brisket and poached egg; shrimp-and-pork fried rice; pork belly steamed buns; fried tofu with sauteed spinach.
Dinner third courses: Wagyu-beef-and-pork meatballs with smoked-tomato-and-yuzu sauce; beef tenderloin with chimichurri; green curry chicken; five-spice glazed pork riblets; smoked waygu-brisket medallions; crispy crab won ton rolls; wok-steamed mussels with chipotle-miso broth; salt-and-pepper calamari; black cod with chipotle miso; barbecued salmon with achiote ponzu; crunchy shrimp.
Desserts: Mango panna cotta; salted-caramel-and-chocolate flan; spicy molten chocolate cake; house-churned ice cream.
Lunch appetizers: House salad; soup of the day; plancha-seared calamari stuffed with mashed plantain and pancetta; salmon tartare with sesame and avocado; shrimp and poblano-pepper grits.
Lunch entrées: Mushroom risotto; beef filet with onions, rice, beans, and plantains; grilled chicken over oregano rice; quinoa salad with salmon, tomatoes, hearts of palm, and cucumber.
Lunch dessert: Three-milk sponge cake; chocolate cake.
Dinner appetizers: House salad; shrimp and poblano-pepper grits; Puerto Rican fritter assortment; salmon tartare with sesame and avocado.
Dinner entrées: Sautéed sirloin tips served with spaghetti in creamy pepper sauce; pan-roasted Amish chicken with pea rice and maduros; pan-roasted duck breast, spinach salad with farmer's cheese, balsamic-guava dressing, and plantain croutons; seared grouper with yucca escabeche.
Dinner desserts: Flan de lucuma; three-milk sponge cake.
Morton's the Steakhouse (Reston)
Lunch appetizer: House salad; baked five-onion soup.
Lunch entrées: Prime sirloin burger with choice of toppings served with fries; grilled King salmon salad with toasted walnuts, Granny Smith apples, crumbled blue cheese, and Dijon vinaigrette.
Lunch desserts: Double-chocolate mousse; New York cheesecake.
Dinner appetizer: House salad; caesar salad.
Dinner entrées: Single-cut filet mignon; chicken Christopher; broiled salmon filet.
Dinner desserts: Double-chocolate mousse; crème brûlée.
Available through January 31
Dinner appetizers: Chestnut soup with crème fraîche, bacon bits, and smoked paprika oil; clementine salad with baby lettuces, fennel, ginger, cashews, and five-spice vinaigrette; warm vegetable salad with basil, goat cheese, pine nuts, and balsamic; calamari salad with pomegranate, arugula, acorn squash, and feta; venison country pâté with walnut compote, Belgian endive, port-wine reduction, and toast points; smoked-Chesapeake-perch salad with potato latkes, roasted beet, radish, dill, mustard oil, and caviar.
Dinner entrées: Ricotta gnocchi with braised artichoke, wheat-berry relish, buffalo mozzarella, thyme, and lemon oil; Eastern Shore crabcake with roasted cauliflower, heirloom carrots, capers, and curried remoulade; pan-roasted rainbow trout with wild-rice pilaf, yellowfoot mushrooms, haricots verts, and pecans; slow-baked salmon with lentils, Brussels sprouts, celery-root purée, and bacon vinaigrette; ancho-seared diver scallops with edamame, daikon, shiitake mushrooms, sesame-honey, and fresh passionfruit ($1 upcharge); roasted half-chicken with polenta, bacon, apple, pearl onion, escarole, and walnuts; crispy duck breast with duck confit, buttermilk spaetzle, turnip, almonds, and rhubarb jam; braised lamb shank with rye panzanella, kale, gigante beans, portobello, and whiskey reduction; grilled hanger steak with rapini, sundried tomato, pine nuts, fingerlings, Boursin, and jus ($2 upcharge).
Dinner desserts: Flourless chocolate cake with hazelnut gelato; bananas foster bread pudding; double-shot espresso tiramisu; lemon-and-goat-cheese cake with warm blueberry compote and candied lemon zest; pecorino with rhubarb confit, crystallized ginger, and citrus vinegar; trio of mango, raspberry, and coconut sorbets.
Dinner appetizers: Mediterranean salad with roasted bell pepper, feta, mint, chickpeas, and sherry vinegar; lentil soup with pita chips; air-dried beef served with quail egg on sliced French bread.
Dinner entrées: Oven-roasted chicken with couscous; braised lamb shank served over eggplant-manchego purée; shrimp kebab marinated in oregano and olive oil served with batata harra.
Dinner desserts: Baked phyllo dough with honey syrup and pistachio; house-made yogurt with pistachio, mango, and dried apricots.
Available January 17 through 30
Lunch appetizers: Lentil soup with curry sour cream; watercress-and-endive salad with poached pear, pomegranate seeds, goat cheese, toasted hazelnuts, and banyuls vinaigrette; red-wine-poached egg on brioche toast with mushrooms, frisée, applewood bacon, and bordelaise sauce; cavatelli with bison-and-venison bolognese, shaved pecorino, and fried leeks.
Lunch entrées: Sauteed pork-loin scaloppini with calvados, roasted apples, fennel, mustard seeds, and braised winter greens; pecan-crusted rainbow-trout filet with haricots verts, red currants, and orange vinaigrette; grilled chicken breast with sweet-onion soubise, sauteed artichokes, and herb chicken glaze; bison hanger steak and rock shrimp on wasabi arugula with roasted turnips, beets, pearl onions, and a tarragon-shallot dressing.
Lunch desserts: Chocolate tissimo with milk-chocolate-and-banana ice cream and rum sauce; vanilla crème brûlée with cookies; warm apple tart with star-anise-and-caramel sauce and vanilla-bean ice cream.
Dinner appetizers: Chestnut soup with a black-truffle-and-marscarpone cream and arugula; watercress-and-endive salad with poached pear, pomegranate seeds, goat cheese, toasted hazelnuts, and banyuls vinaigrette; roasted sea scallops with squash purée, black-trumpet mushrooms, and a fig-vinegar gastrique; cavatelli with bison-and-venison bolognese, shaved pecorino, and fried leeks; braised pork belly with candied kumquats, savoy cabbage, beech mushrooms, and ginger-and-star-anise reduction.
Dinner entrées: Lime-scented mahi mahi with black-bean mash, baby cilantro, avocado-tomatillo tapenade, and chipotle-butter sauce; sautéed Chesapeake rockfish with Brussels sprouts, pancetta, root-vegetable purée, and black-truffle sauce; grilled stuffed quail with fig jam, winter greens, and cider-mustard sauce; grilled bison hanger steak with beet coulis, leek-artichoke ragout, red currants, and blood-orange reduction.
Dinner desserts: Vanilla crème brûlée with cookies; apple strudel with buttermilk ice cream and caramel-star-anise; chocolate roulade with dried bing cherries and cappuccino-crunch ice cream.
Lunch and dinner first small plates: Salad with jicama root, mango, cucumbers, jalapenos, quaso fresco, and Mexican sour orange; wahoo ceviche with avocado, tomatillo, green olives, and jalapeno chiles; Mexican squash salad with crumbled queso fresco, crushed peanuts, and hibiscus dressing.
Lunch and dinner second small plates: Crispy Brussels sprouts with an arbol chile sauce, pumpkin seed, peanuts, and lime; baby-cactus salad with tomatoes in lime dressing; black-bean soup with Mexican cream and aged cotija, served with a side of ancho chili, avocado, and fried tortillas.
Lunch and dinner third small plates: Seared scallops with pasilla-chile-and-pumpkin-seed sauce, orange segments, pumpkin-seed oil, and toasted pumpkin seeds; tamale with tomatillo sauce, shredded chicken breast, garlic, and cilantro; braised short ribs with cilantro-parsley-and-garlic sauce; meatballs in chipotle sauce with crumbled cheese, cilantro, and chiles.
Lunch and dinner tacos: Wild mushrooms with garlic and shallots, served with guacamole; braised beef tongue with radishes and pasilla-tomato-and-onion sauce; barbecued pork with pickled red onion and Mexican sour orange; corn tortilla stuffed with shredded beef in an ancho-chile-and-cumin sauce, served with salsa.
Lunch and dinner desserts: Cake soaked in Coruba rum and three types of milk with rum-and-milk foam, pineapple gelatin, pineapple salsa, and a scoop of caramel ice cream; tropical fruit salad of mango, pineapple, melon, passionfruit seeds, lime-and-vanilla gelatin, and epazote, served with yogurt-lime ice cream.
Dinner first courses: Pistachio soup; roasted-sage chicken ravioli en brodo.
Dinner second courses: Caesar salad; gorgonzola-and-sweet-onion tart with frisée, arugula, and fig marmalade.
Dinner third courses: Linguine and cockles with white wine, garlic, and fresh herbs; mortadella tortelloni with spinach and sage brown butter; vegetable terrine made with eggplant, tomatoes, fresh mozzarella, leeks, and butternut squash.
Dinner fourth courses: Braised short rib with baked semolina gnocchi, swiss chard, and red-wine jus; risotto crab cake with tomato fondue, grilled zucchini, and lemon-caper aïoli; seared beef tenderloin with gorgonzola-and-sweet-onion tart and crab bernaise.
Dinner desserts: Amaretto cream with cookie crumble; chocolate panna cotta with raspberry vacherins and hazelnut brittle.
Lunch and dinner appetizers: Simple green salad; Caesar salad; beet salad; Louisiana seafood gumbo; butternut-squash-and-lobster bisque; blue-crab-and-corn chowder; Peruvian-style ceviche; Yucatan-shrimp cocktail; trio of tuna, salmon, and hamachi nigiri.
Lunch and dinner entrées: Choice of entreés from regular menu; additional $9 for strip steak and lobster claypot dinner entreés.
Lunch and dinner desserts: Apple crisp with vanilla-bean ice cream, caramel crème brûlée with almond biscotti; chocolate-mousse praline crunch with vanilla-bean anglaise and burnt-orange caramel.
Lunch and dinner appetizers: Endive, walnut, and smokey blue cheese salad with pears, candied walnuts, and Port vinaigrette; ricotta dumplings on tomato-and-eggplant fondue with spinach and prosciutto.
Lunch and dinner entrées: House-made ricotta cavatelli with roasted butternut squash, mushrooms, sherry-caramelized onions, cranberries, and walnuts; bowl of mussels with tomato, chorizo, garlic, herbs, and grilled bread (available as an appetizer during dinner); sesame-crusted salmon with gingered beets, bok choi, soba noodles, and red-curry-coconut broth; meatloaf with mashed potatoes, kale, and mushroom gravy; pan-roasted Chesapeake rockfish with potato confit, pickled onions, olives, cured lemon, Parmesan cream, and minted pine nuts (dinner only).
Lunch and dinner desserts: Flourless chocolate cake with bourbon-chestnut ice cream; goat-cheese cake with lingonberry coulis, pecan-graham crust, and cardamom anglaise; house-made ice creams and sorbets with cookies.
Available January 18 through 30; guests 21 and over also receive a complimentary draft beer.
Dinner appetizers: Beef carpaccio with baby arugula; mushroom velouté; Belgian endive salad with feta, hazelnuts, dried cranberries, pink pepper, and red-wine vinaigrette.
Dinner entreés: Roasted half chicken with sautéed spinach and mashed potatoes; half-pound Angus beef burger with grilled portabello mushrooms, scallions, miso mayonnaise, and frites; eggplant lasagna with creamed spinach, goat-cheese crumble, and thin-sliced toast.
Dinner desserts: Vanilla crème brûlée; Belgian-chocolate lava cake with vanilla whipped cream; seasonal sorbet or ice cream.
Dinner appetizers: Bibb-lettuce salad with herb vinaigrette; iceberg salad with creamy ranch dressing and Sou’Wester bacon bits; arugula-and-persimmon salad with shaved ham and balsamic vinaigrette; market vegetable salad with goat-cheese crostini; mushroom soup; corn chowder with applewood-bacon bits; smoked-bluefish salad with cornichons and potato chips; Virginia fried oysters with smoked-pepper aïoli; steamed mussels with tomato broth, onion, and grilled bread; grilled veal sweetbread with wilted spinach, wild mushrooms, pork jowl, and shallot-oregano butter; scrapple with fried egg and pork jus.
Dinner entreés: Grilled shrimp with grits, ham, and root vegetables; tuna niçoise salad with haricots verts, oven-roasted tomato, hard-boiled egg, olive crumbs, and capers; pan-seared filet of brook trout with buttermilk mashed potatoes, braised collard greens, and ham sauce; sautéed rockfish with Brussels sprouts, fingerling potatoes, bacon, butternut squash, thyme, and honey jus; potato-crusted fluke with roasted bell pepper, shrimp, clams, and shrimp emulsion; skillet fried chicken with coleslaw; chicken-and-dumplings with root vegetables and herb velouté; sautéed duck breast with braised turnip greens, roasted parsnips, Gala apples, and parsnip purée; 12-ounce prime rib with twice-baked potatoes, braised spinach, and beef jus.
Dinner desserts: Vanilla cheesecake with passionfruit-and-orange sauce; red velvet cake with cream-cheese frosting; mud pie, red velvet torte; Jack Daniels pecan pie; fried apple pie.
The entire menu is on offer.
Lunch and dinner appetizers: Filipino spring rolls; wok-seared spicy calamari salad; fried shrimp dumplings; house salad; soup du jour; Thai-style tom yum goong soup; chicken lettuce wraps (lunch only); chicken roti (dinner only); salmon tartare (dinner only).
Lunch and dinner entrées: Choice of entreés from regular menu; additional $9 for lobster and strip loin.
Lunch and dinner desserts: Green-tea cake with lemon ice cream and pomegranate anglaise; bananas foster spring roll with spiced walnuts and vanilla-bean ice cream; molten chocolate cake with white-chocolate chantilly cream and soy caramel.
3 Bar & Grill
Available through January 30. Dinner includes a complimentary glass of house wine or a draft beer.
Lunch and dinner appetizers: Blue-cheese chips with house-cured bacon; calamari with marinara and tzatziki sauces; sesame-crusted tuna lollipops with seaweed salad and wasabi cream; Savannah-style barbecue wings; house-cured bacon-on-a-stick (lunch only); soup of the day; lettuce wraps with duck and bourbon molasses; scallops and grits with ham and tomatoes; mussels and sausage steamed in Dale's Pale Ale; wedge salad; Caesar salad; spinach salad; garden salad; fried oysters dusted in cornmeal with black-eyed-pea relish and Creole remoulade (dinner only).
Lunch entrées: House burger; grilled-chicken sandwich with fries; BLT with fried-green tomato; steak-and-cheese panini with fries; pulled-duck sandwich with fries; blackened grouper sandwich with fries; Cuban sandwich; mac-and-cheese with mixed-greens salad; grilled cheese with fontina, Gruyère, cheddar, and bacon; fried-chicken salad with mixed greens; steak salad with fried onions and herb goat cheese; sesame-crusted tuna on seaweed salad with soy-lime vinaigrette.
Dinner entrées: Bacon-wrapped pork loin with cornbread-bacon stuffing, mashed potatoes, and beer-and-bacon-braised Brussels sprouts; duck breast with sweet-potato-and-duck hash, shallots, and pomegranate glaze; braised short ribs with mac-and-cheese and collard greens; barbecue shrimp-and-grits with caramelized shallots and bacon; rib eye with mashed potato and roasted bone marrow; herb-crusted grouper with potatoes, carrots, onions, celery, and Little Neck clams; risotto with acorn and butternut squash, sage, and thyme; braised pork shanks over whipped root vegetables.
Lunch and dinner desserts: Chocolate cheesecake with fresh whipped cream; chocolate bread pudding with warm white-chocolate sauce.
Trummer's on Main
Dinner appetizers: Frisée lettuce with pistachios, bacon, and pomegranate vinaigrette; country pork terrine with prunes, fried bread, and whole-grain mustard; borscht soup with smoked salmon, horseradish, and crème fraîche; chicken confit with bacalao, quail egg, and chicken-jus vinaigrette.
Dinner entrées: Red-wine-braised beef short ribs with quince, braised red cabbage, and red-wine froth; black-trumpet risotto with Parmesan-dashi broth; pan-roasted Irish salmon with braised duck, oysters, and aji-panca emulsion; pork tenderloin with Brussels sprouts hash, parnisp purée, and orange-coriander-pork jus.
Dinner desserts: Praline semi-freddo with ground Oreo, bittersweet cocoa sorbet, and candied hazelnuts; creamsicle parfait with vanilla crème, orange granita, and rye graham cracker; chocolate cake with brown-sugar ice cream and chocolate streusel; artisanal cheese plate.
Available January 10 to 31
Lunch appetizers: Chestnut velouté with eggnog custard and mushroom fricassée; pâté de campagne with pickled vegetables and salad.
Lunch entrées: Sea scallops with romesco sauce, grilled scallion, and parsley; lemon risotto with cauliflower and herbs; bacon-wrapped stuffed quail with cannelloni beans and winter kale.
Lunch desserts: Earl Grey pot de creme with clementines, walnut-brioche bostock, and crispy nougatine; milk-chocolate dacquoise with coconut ice cream and macadamia caramel.
Lunch and dinner appetizers: Citrus-cured salmon with horseradish-lemon cream, radish, cucumber, dill, and pumpernickel croutons; pork posole with white-corn hominy, peppers, cabbage, cilantro, and lime; smoked tagliatelle pasta with braised veal ragu, wild mushrooms, garlic, and black-truffle butter ($3 upcharge); five-onion soup with chives and Amish-cheddar puffs; beef tartare with potato crisp, brioche, micro-herb salad, and mustard sorbet; crab cake with tasso ham, sweet corn mace choux, and crab butter ($5 upcharge); fried oysters with cucumber ribbons, pickled peppers, arugula, and green goddess dressing ($3 upcharge); smoked foie-gras torchon with bitter chocolate, quince marmalade, port gelée, pistachio, and seed cracker ($5 upcharge); seasonal lettuce blend with spiced pecans, blue cheese, pears, and sweet-onion vinaigrette (dinner only).
Lunch and dinner entrées: Cornmeal-crusted trout with baby lima beans, scallions, crawfish, country ham, and mustard butter; duck-leg confit with creamy arborio rice, compressed apples, cranberry, Brussels sprouts, and fresh sage; shrimp and grits with onion, spinach, tasso ham, and shellfish emulsion ($4 upcharge); beef short rib with potato purée, glazed carrots, pearl onions, and root-beer jus; potato-crusted fluke with sautéed shrimp, cauliflower purée, marcona almonds, and brown-butter emulsion ($4 upcharge); pork belly with creamed savoy cabbage, bacon, onions, and rye jus; salmon with beluga lentils, maitake mushrooms, foie-gras butter, and red-wine-veal jus; steak salad with blue cheese, grilled romaine, mushrooms, bacon, and sweet-onion vinaigrette ($10 upcharge); Vidalia's blue plate; chili-glazed duck breast with rice stir-fry, duck egg, duck confit, scallions, and five-spice jus ($6 upcharge, dinner only); New York strip steak with potato purée, caramelized onion purée, wild mushrooms, and steak sauce ($10 upcharge).
Lunch and dinner desserts: Maple crème brûlée with oatmeal-bourbon cream cookie; black-bottom cake with Valrhona chocolate mousse and chocolate fudge sauce; lemon chess pie with lemon custard, berry compote, and chantilly cream; peanut-butter crunch with chocolate cream, chocolate ganache cake, and milk-chocolate feuilletine; pecan pie with bourbon-caramel sauce and vanilla ice cream; spiced poached pear with coconut pound cake, port reduction, and cinnamon foam; artisanal cheese course with seasonal compotes ($5 upcharge); fresh seasonal berries with chantilly cream ($5 upcharge).
Lunch appetizers: House salad; cauliflower-and-walnut soup with braised apples and bacon jam.
Lunch entrées: Short-rib pot pie; fish burger; garganelli.
Lunch desserts: Cookie plate; profiteroles; crème brulée.
Dinner appetizers: Duck paté with a small salad and squash chutney; cauliflower-and-walnut soup with braised apples and bacon jam; crispy pork belly on frisée with almonds, kumquat, and chorizo vinaigrette.
Dinner entrées: Garganelli with sausage ragu and whipped mozzarella; mussels with garlic butter, white wine, parsley, and grilled toast; short rib with truffled-potato purée, root vegetables, and au poivre sauce.
Dinner desserts: Ice-cream sandwich with white-chocolate-chip cookies and walnut ice cream; beignets with lemon curd and huckleberry sorbet; spiced crème brûlée.
Lunch appetizers: French-onion soup; shrimp-and-crab bisque; house salad; Caesar salad.
Lunch entrées: Roasted vegetables and field greens with grilled chicken; stuffed burger of the day; cedar-planked salmon; bourbon tenderloin tip.
Lunch desserts: House-made Key lime pie with graham-cracker crust and fresh whipped cream; flourless chocolate cake with fresh whipped cream.
Dinner appetizers: French-onion soup; shrimp-and-crab bisque; house salad; Caesar salad.
Dinner entrées: Chicken Moreno with artichokes, tomatoes, and arugula; cedar-planked salmon with brown-sugar-and-soy glaze; jumbo lump crabcakes with mustard mayonnaise; filet mignon.
Dinner desserts: New York-style cheesecake with choice of topping; house-made Key lime pie with graham-cracker crust and fresh whipped cream; flourless chocolate cake with fresh whipped cream.
Lunch available January 17 through 29; dinner available January 17 through 30.
Lunch and dinner first course: Hummus; baba ghanoush; fattoush (tomato, cucumber, red onion, green pepper, radish, pita chips, and pomegranate-vinegar dressing); chilled chicken salad with walnut-cilantro sauce.
Lunch and dinner second course: Falafel with tahini sauce; saffron-rice pilaf with dates and pistachios; sautéed shrimp with dill, shallots, mustard, and lemon juice; chicken with orzo, tomato, and kefalograviera cheese.
Lunch and dinner third course: Spanikopita; crispy eggplant with roasted-garlic-and-yogurt sauce; grilled chicken shish taouk with sumac onions, grilled onions, and garlic toum; seared sea scallops with yogurt-dill sauce.
Dinner-only fourth course: Braised short ribs with spiced-tomato stew; seared salmon with braised wild mushrooms, butternut-squash purée, and pomegranate molasses; roasted cauliflower with sultans, caperberries, and pine nuts; ground-lamb kebab with harissa, grilled tomatoes, sumac, and onions.
Lunch and dinner dessert: Marinated apricots with vanilla-yogurt cream, apricot sorbet, and pistachio powder; Turkish Delight with walnut ice cream.
Dinner appetizers: Crudo plate with tuna, escolar, and scallop; chopped chicken, peanuts, water chestnuts, and Bibb lettuce; Singapore slaw with salted-plum dressing.
Dinner entreés: Roasted salmon with stir-fried vegetables and miso-cream sauce; shredded chicken or tofu with stir-fried vegetables and cashews; Cantonese marinated skirt steak with wasabi-potato purée, chili ponzu, and hazelnuts.
Dinner dessert: Lemongrass panna cotta; warm chocolate cake; selection of artisanal ice cream or sorbet.
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