Related >>Todd Kliman's Guide to Restaurant Week
Acadiana
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.
Adour
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.
Againn DC
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.
Belga Café
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.
Bistro Bis
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 co
nfit, 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.
BlackSalt
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.
Buddha Bar
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.
Casa Nonna
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.
Ceiba
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.
DC Coast
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).
Dino
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 vinaig
rette; 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.
Eola
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.
Firefly
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.
14K Restaurant
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.
Georgia Brown's
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.
Indique
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.
Kellari Taverna
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.
La Bergerie
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.
La Chaumiere
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.
Masa 14
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.
Mio
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.
Nage Bistro
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.
Neyla
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.
Occidental
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.
Oyamel
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.
Paolo's Ristorante
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, to
matoes, 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.
PassionFish
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.
Ris
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.
Smith Commons
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.
Sou’Wester
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.
TenPenh
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 vinaigret
te.
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.
2941
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.
Vidalia
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).
Westend Bistro
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.
Wildfire
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 m
ayonnaise; 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.
Zaytinya
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.
Zentan
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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Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
