Summer Restaurant Week—when some places offer three-course lunches for $20.10 and three-course dinners for $35.10—is August 16 through 22. Our restaurant critic Todd Kliman has some suggestions for where to book a seat, but if you still can't decide, check out these menus. We'll be adding to this list as more menus come in.
Acadiana
Lunch and dinner appetizers: Classic turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn-and-crab soup; trio of deviled eggs; mixed green salad; boudin balls.
Lunch and dinner entrées: Diners can choose an entrée from the regular lunch or dinner menus. There’s a surcharge for the crabcakes: $8 at lunch and $9 at dinner.
Lunch and dinner desserts: Warm vanilla bread pudding with bourbon crème anglaise and praline-crunch ice cream; toasted-almond crème brûlée with a brown-butter cookie and stewed peaches; chocolate-banana cake with dark-rum ganache and Tahitian-vanilla-bean ice cream.
Ardeo
Dinner appetizers: Persian-cucumber gazpacho with garden vegetables and black crostini; squid-ink risotto with calamari, sliced garlic, and dried chilies; potato gnocchi with fava beans and black truffles; frisée-and-baby-spinach salad with Calimyrna fig dressing, honey goat cheese, and toasted pine nuts; mussels with cider vinegar, shaved fennel, and thyme; heirloom-tomato salad with arugula, treviso, basil oil, and pecorino.
Dinner entrées: Pineland Farms beef short rib with white beet purée, Swiss chard, charred-shishito-pepper demi-glace; smoked tea-crusted ahi tuna with baby summer squash, heirloom-red-corn pancakes, and Cara Cara orange vinaigrette; roasted organic chicken with Sardinian farro, asparagus, and golden kiwi; Scottish salmon with cauliflower purée, baby heirloom eggplant, and red mustard greens; slow-roasted-onion-and-ricotta ravioli with mushrooms, English peas, and thyme; pan-roasted skate wing with sweet-potato fries, lemon-caper butter, and watercress.
Dinner desserts: Chocolate medjool-date cake with marscapone gelato; Tuscan melon-champagne sorbetto with mixed berries; meyer-lemon-and-ginger crème brûlée with crystallized-ginger biscotti; caramelized-pineapple cake with toasted-coconut gelato.
Art and Soul
Lunch appetizers: Soup of the day; heirloom-tomato gazpacho with Maryland lump crab; pork ribs with vinegar slaw and barbecue sauce; arugula salad with blackberry-ale vinaigrette, watermelon pickles, goat cheese, and almonds; Capitol Hill salad with local apples, blue cheese, pecans, and apple-cider vinaigrette; country Caesar salad with hearts of romaine, shaved Parmesan, ciabatta croutons, and white anchovies.
Lunch entrées: Maryland-style fried chicken with buttermilk mashed potatoes and sausage gravy; blackened catfish with confit fingerling potatoes, seasonal vegetables, and fresh herbs; beef-brisket “debris” sandwich with Leidenheimer bread and chips; ravioli with sweet-onion farmers cheese, seasonal vegetables, and fresh herbs; salmon with roasted stone fruit, wheat berries, and black-pepper/fennel sauce.
Lunch dessert: Strawberry-ricotta cheesecake with whole-wheat crust and balsamic molasses; bread pudding with blackberry compote and vanilla whipped cream.
Dinner appetizers: Soup of the day; heirloom-tomato gazpacho with Maryland lump crab; shrimp and grits with Anson Mills cheddar grits, crispy bacon, and chow-chow; arugula salad with blackberry-ale vinaigrette, watermelon pickles, goat cheese, and almonds; Capitol Hill salad with local apples, blue cheese, pecans, and apple-cider vinaigrette; country Caesar salad with hearts of romaine, shaved Parmesan, ciabatta croutons, and white anchovies.
Dinner entrées: Ravioli with sweet-onion farmers cheese, seasonal vegetables, and fresh herbs; pan-roasted chicken with confit thigh, squash purée, chard, and chantrelle gravy; Atlantic salmon with roasted stone fruit, wheat berries, and black-pepper/fennel sauce; blackened scallops with mashed potatoes, collard greens, and smoked-bacon red-eye gravy; herb-roasted pork chop with spring-onion risotto, rhubarb, and ham-hock jus.
Dinner desserts: Strawberry-ricotta cheesecake with whole-wheat crust and balsamic molasses; bread pudding with blackberry compote and vanilla whipped cream; caramel brownie bar with popcorn brittle and vanilla ice cream.
Asia Nine
Lunch: Choose one of three boxes for $20.10. Includes miso soup, mixed-greens salad with ginger vinaigrette, California roll, and veggie samosa with tamarind sauce.
Box One: Plum-sake grilled chicken with tangy sweet-plum-sake sauce and Chinese lo mein noodles.
Box Two: Massaman curry with crispy tilapia, rice, potatoes, carrots, onions, and peanuts (optional).
Box Three: Sushi special (chef selection of the day).
Dinner appetizers: Spicy wasabi Caesar salad; spicy-tuna crostini; cold soba noodles with nori and wasabi.
Dinner entrées: Stuffed jumbo prawns served with yellow curry, potatoes, carrot, baby bok choy, and rice; Asia Nine surf-and-turf with filet mignon, skewer-grilled shrimp, grilled vegetables, spicy cilantro vinaigrette, and ginger/tarragon balsamic; sushi and sashimi.
Dinner dessert: Sweet coconut two ways: coconut pudding with coconut milk and jelly, and mini coconut-custard pie; pandan flan with French crème caramel and pandan herb.
Bastille
Available August 16 through 28. Cheese available as an optional course after dinner for a $9 or $5 surcharge instead of dessert.
Dinner appetizers: Soup du jour; oyster beignet with mignonette mayonnaise and tartar saucee; Bastille Caesar with romaine, radicchio, Parmesan and white-anchovy pannacotta; heirloom tomato and fresh mozzarella with Banyuls/olive-oil vinaigrette; salade Bastille with organic greens, cherry tomato, fennel, cucumbers, olive, and herbes de Provençe.
Dinner entrées: Grilled whole sardines, preserved-lemon/anchovy vinaigrette, haricots verts, fingerling potatoes, tomato, peppers, and olives; pan-roasted skate filet with caper-lemon butter sauce, fingerling potatoes, and vegetables; roasted Pennsylvania leg of lamb and merguez sausage, roasting juices, grilled eggplant, and fennel gratin; marinated hanger steak, Cabernet-shallot sauce, and pommes frites; organic free-range Amish chicken breast, sauce diable, and summer vegetables; roasted-corn risotto with fresh heirloom-tomato coulis.
Dinner desserts: Valrhona-chocolate cake, blackberries, and espresso Anglaise; raspberry crème brûlée with almond biscotti; plum financier, plum compote, and ginger sabayon; orange-cardamom flan, blueberries, and pistachios.
Bibiana
Available August 16 through 29.
Dinner appetizers: Suppli al telefono (rice fritter with peas, ham, mo
zzarella, and tomato sauce); burrata with tomatoes and basil ($5 surcharge); arugula salad with pickled vegetables and cacio romano cheese; braised meatball in sugo finto with Anson Mills white polenta and gremolata; calamari squid with soppressata, potato, lemon, and squid-ink vinaigrette; brushchetta with eggplant, cow’s-milk ricotta, and shaved radish; soppressata, mortadella, head cheese, and pickled vegetables.
Dinner entrées: Risotto with pesto Genovese, crispy potatoes, bean salad, and basil; bucatini, red onions, guanciale, red chilies, and pecorino romano; sheeps-milk-ricotta-filled agnolotti with marjoram, lemon, and spinach; yellow-tail tuna, green olives, and green chilies; baked Atlantic cod, crushed potatoes, onions, fennel, and tomato; plancha-seared Atlantic skate, caponata, and orange; roasted beef steak with country-fried potatoes, tomato, and oregano; Shenandoah-lamb leg, peperonata, and natural roasting jus.
Dinner desserts: Peach-soaked cake, peach pastry cream, macerated fresh peaches, and caramelized meringue; milk-chocolate mousse, chocolate tuille, and hazelnut sauce; sponge cake soaked in rum with confit pineapple; Torrone semifreddo with milk-jam sauce.
Bistro Bistro
Lunch and dinner appetizers: Mixed-greens salad with red onion, tomato, black olives, cucumber, feta cheese, and house vinaigrette; artichoke dip with artichoke hearts, Parmesan, bacon, spinach, diced tomato, and French-bread croutons; mussels in coconut broth with saffron and lime; oysters Rockefeller stuffed with spinach, mozzarella cheese, and spices.
Lunch and dinner entrées: Mediterranean salad with mixed greens, shrimp, artichoke, mushrooms, feta cheese, pepperoncini, sardines, anchovies, black olives, beets, tomatoes, chickpeas, and sliced hardboiled eggs; spinach lasagna with zucchini, ricotta, and Parmesan; sautéed chicken breasts, cinnamon-orange sauce, apricots, and raisin couscous; lamb chops with garlic-rosemary balsamic reduction, mashed potatoes, and vegetables; flounder meunière sautéed with baby shrimp and mushrooms in lemon/white-wine butter sauce, and vegetables.
Lunch and dinner desserts: Vanilla and chocolate gelato with cherries, sliced almonds tossed in cinnamon, and a chocolate coating; cappuccino cake; crème brûlée; chocolate souffle with vanilla ice cream.
BlackSalt
Lunch appetizers: Rhode Island calamari with chipotle remoulade; Addie’s mussels with tomato, garlic, and lemon; chickpea hummus with grilled pita, cucumber/pine-nut salad, and arugula; garden bean salad with pecorino, yellow corn, and truffled-basil vinaigrette; Virginia-tomato gazpacho, feta, oregano, and Gulf-shrimp escabeche.
Lunch entrées: Cornmeal-crusted tilapia with corn-avocado relish and pickled red onions; hand-cut pasta (chef’s daily inspiration); wood-grilled Pineland Farms cheeseburger with Amish blue cheese, arugula, fried onions, and house-made chips; Provençal seafood stew with the market catch, Gulf shrimp, blue-shell mussels, and saffron broth; wood-grilled Atlantic salmon with smoked bacon, white beans, English peas, and charred greens.
Lunch desserts: Chocolate-Chambord truffle cake with raspberry compote and whipped cream; house-made ice cream or sorbet; Key-lime pie with blueberry compote and whipped cream.
B. Smith's
Glass of house wine included with dinner.
Lunch appetizers: Cream-of-asparagus soup with crème fraîche; fried chicken livers with onion confit and pineapple chutney; mixed-greens salad.
Lunch entrées: Stuffed bell peppers with brown rice, spinach, mushrooms, melted Parmesan cheese, and Cajun blush sauce; southern pasta with peppers, Creole sauce, shrimp, andouille sausage, and whole-wheat pasta; crispy grouper with Hoppin’ John, swiss chard, and beurre blanc sauce.
Lunch desserts: Triple-layer chocolate cake; New York cheesecake; coconut cake.
Dinner appetizers: Cream-of-asparagus soup with crème fraîche; fried chicken livers with onion confit and pineapple chutney; mixed-greens salad.
Dinner entrées: Stuffed bell peppers with brown rice, spinach, mushrooms, melted Parmesan cheese, and Cajun blush sauce; crispy grouper with Hoppin’ John, swiss chard, and beurre blanc; osso buco with creamy asparagus risotto and herb demi-glace; smothered fried chicken with cornbread dressing, seasonal vegetables, and onion gravy.
Dinner desserts: Triple-layer chocolate cake; New York cheesecake; coconut cake.
Café Atlántico
Lunch appetizers: Carrot soup with passionfruit, yogurt, and fresh herbs; beefsteak-tomato salad with beets, yogurt, fresh herbs, and sherry vinaigrette; Dominican-conch fritters with jicama-avocado ravioli and passionfruit oil.
Lunch entrées: Seared trout with stewed cherry tomatoes, black-olive powder, and corn two ways; medio dìa sandwich with confit pork, ham, cheese, pickles, and mustard; lamb salad with fennel, pineapple, fresh herbs, and mixed greens; baby artichoke and corn with caramelized-zucchini purée, cotija cheese, and cherry tomatoes.
Lunch desserts: Warm chocolate cake with Venezuelan-chocolate flan, banana mousse, and lime ice cream; sorbet of the day.
Dinner appetizers: Carrot soup with passionfruit, yogurt, and fresh herbs; beefsteak-tomato salad with beets, yogurt, fresh herbs, and sherry vinaigrette; tuna ceviche with coconut milk, jicama, and avocado; Dominican-conch fritters with jicama-avocado ravioli and passionfruit oil.
Dinner entrées: Salmon with summer melon, lime, passionfruit, and chicken jus; pork cheeks with black beans, white rice, and oranges; flat-iron steak with summer corn and peaches; baby artichoke and corn with caramelized-zucchini purée, cotija cheese, and cherry tomatoes.
Dinner desserts: Warm chocolate cake with Venezuelan-chocolate flan, banana mousse, and lime ice cream; sorbet of the day.
Cafe Dupont
Runs August 16 through 20 and 23 through 27.
Lunch appetizers: Mussels with Pernod, cream, fennel, and leeks; scallops with tomatoes, black olives, and peppers; heirloom-tomato salad with goat cheese and marjoram; risotto with summer vegetables and duck confit.
Lunch entrées: Grilled hangar steak, bearnaise sauce, and French fries; grilled sea bass with vierge sauce and crushed potatoes; chicken breast with herb butter, green asparagus, and sautéed fingerling potatoes; linguini pasta with green peas and mushrooms.
Lunch desserts: Cherry crème brûlée with caramelized white chocolate; lemon/poppy-seed cake with caramelized grapefruit; warm peach crumble with a vanilla milkshake.
Casa Oaxaca
Dinner appetizers: Tempura squash blossom stuffed with crab mousse with chile de arbol smoked salsa; yellowfin-tuna cocktail with tangy guacamole and mango-grapefruit salsa.
Dinner entrées: Braised pork and crispy chicharron with mole; chicken breast stuff
ed with black beans, chorizo, and avocado, cooked in a banana leaf.
Dinner desserts: Cinnamon empanada filled with Mexican rice pudding and served with house-made cinnamon-vanilla ice cream; slices of mango with coconut tapioca and house-made lime sorbet.
The Caucus Room
Lunch appetizers: Classic Caesar salad with garlic croutons and anchovy dressing; chilled melon-and-mint soup.
Lunch entrées: Grilled filet of king salmon with haricot verts, Gruyère, pancetta crisps, lemon-and-olive-oil vinaigrette; oven-roasted chicken breast with arugula, citrus fruits, chevre, and lime/poppy-seed dressing; broiled flat-iron steak with Cajun onion strings and Maker’s Mark-bourbon sauce.
Lunch dessert: Raspberry sorbet with bittersweet Swiss-chocolate sauce.
There are three fixed-price menus available at dinner.
$35.10 Dinner
Same as lunch menu (no flat-iron steak option).
$45.10 Dinner
Appetizers: Classic Caesar salad with garlic croutons and anchovy dressing; chilled melon-and-mint soup.
Entrées: Sautéed diver scallops with haricot verts, Gruyère, pancetta crisps, lemon-and-olive-oil vinaigrette; grilled center-cut boneless pork chops with jicama slaw and ancho-chili butter; center-cut filet mignon with grilled asparagus, and bearnaise.
Desserts: Raspberry sorbet with bittersweet Swiss-chocolate sauce; baked cheesecake with berry coulis.
$55.10 Dinner
Appetizers: Classic Caesar salad with garlic croutons and anchovy dressing; chilled melon-and-mint soup.
Entrées: Sautéed diver scallops with haricot verts, Gruyère, pancetta crisps, lemon-and-olive-oil vinaigrette; center-cut veal chop with a Stilton crust and Dijon-Syrah glaze; center-cut filet mignon with grilled jumbo-lump crab, grilled asparagus, and bearnaise; grilled ahi tuna with vine-ripened tomatoes, roasted-corn salsa, and basil vinaigrette.
Desserts: Raspberry sorbet with bittersweet Swiss-chocolate sauce; baked cheesecake with berry coulis; Swiss chocolate pôt de crème.
Cedar
Dinner appetizers: Heirloom-tomato salad with lemon ricotta and pistachio vinaigrette; grilled prawns with watermelon, heirloom cucumbers, and aged balsamic.
Dinner entrées: Local skate wing with potatoes, mushrooms, and glazed pearl onions; blue-cheese-crusted pork chop with corn polenta, haricot verts, and figs.
Dinner desserts: Peanut-butter ice-cream sandwich with strawberry compote and chocolate pearls; sugar-and-ginger-dusted doughnuts with peach jam and cream.
Lunch and dinner appetizers: Mixed green salad; Caesar salad; black-bean soup; lobster-tortilla soup; yellow-tomato gazpacho; shrimp ceviche; Peruvian-style ceviche.
Lunch and dinner entrées: Diners can choose an entrée from the regular lunch or dinner menus. At dinner, there’s a $9 surcharge for the ribeye and seafood stew.
Lunch and dinner desserts: Coconut flan with mandarin oranges; Mexican chocolate-mousse cake with candied pecans; pineapple tamal with dulce de leche and vanilla ice cream.
DC Coast
Lunch and dinner appetizers: Field-greens salad; Caesar salad; tomato-and-melon gazpacho; golden-squash soup; grilled octopus with romesco sauce and fennel-shallot compote; fried green tomatoes with goat cheese and cherry-tomato compote.
Lunch and dinner entrées: Diners can choose an entrée from the regular lunch or dinner menus. At lunch, there’s an $8 surcharge for crabcakes. At dinner, there’s a $9 surcharge for the Chinese-style smoked lobster and the ribeye.
Lunch and dinner desserts: Chocolate-mousse tart with salted caramel and toasted pistachio; peach/blueberry crumble with black-pepper crème fraîche; Nutella bread pudding with espresso cream.
15 ria
Lunch appetizers: Watermelon gazpacho with feta crouton; pan-seared sea scallops with Israeli cous-cous and pesto drizzle; mesclun salad with goat cheese, candied pecans, and sherry/shallot vinaigrette.
Lunch entrées: Salad niçoise with grilled tuna, fingerling potatoes, and olives; picnic plate with buttermilk fried chicken breast, potato salad, and deviled egg; goat-cheese ravioli with summer vegetables and roasted-tomato sauce; grilled beef tenderloin skewers and watercress salad with gorgonzola and cucumbers; jumbo-lump crabcake sandwich on brioche with coleslaw and fries.
Dinner appetizers: Watermelon gazpacho with feta crouton; jumbo-lump crabcake with wilted summer slaw and red-pepper coulis; mesclun salad with goat cheese, candied pecans, and sherry/shallot vinaigrette.
Dinner entrées: Pan-roasted chicken saltimbocca with green-bean-and-walnut salad and grilled peaches; grilled bistro steak with olive-oil smashed potatoes and watercress salad; seared rockfish with oyster chowder; goat-cheese ravioli with summer vegetables and roasted-tomato sauce; green-tea-smoked salmon with scallion rice cake, shiitake crisps, and baby bok choy.
Lunch and dinner desserts: Nectarine/blueberry crisp with sweet-cream ice cream; triple chocolate ganache gateau; crème brûlée.
14K Restaurant
Lunch appetizers: Watermelon gazpacho; heirloom-tomato-and-avocado salad with pistachios.
Lunch entrées: Fish and chips; grilled flank steak with sweet-corn/pepper hash; ribbon pasta with morels, asparagus, and Parmesan sauce.
Lunch desserts: Root-beer float with root-beer ice cream and vanilla soda; warm blueberry tart.
Dinner appetizers: Soup of the day; crab-and-avocado salad with grapefruit and lemon oil.
Dinner entrées: Horseradish-crusted salmon with asparagus and béarnaise sauce; grilled flank steak with garlic spinach, wild mushrooms, and carrot sauce; lasagna with roasted red peppers, portobello mushrooms, boursin cheese, and arugula sauce.
Dinner dessert: Coconut flan with lime nage; strawberry shortcake with Champagne sabayon.
The Fourth Estate at the National Press Club
Lunch and dinner appetizers: Soup du jour; deconstructed Caesar salad with peppercorn cheese and anchovies; heirloom-tomato salad with apricot-balsamic vinaigrette; corn-and-shiitake fritters with fried green tomatoes.
Lunch and dinner entrées: Vegetarian goat-cheese-and-mushroom chile rellenos with red-chile sauce; pan-seared wild Alaskan salmon with yuzu glaze and wild mushrooms; low-country shrimp-and-grits with sautéed country greens; beef tenderloin with roasted garlic, potato, and artichoke risotto.
Lunch and dinner desserts: Roasted peaches with macaroon crumble; ginger rice p
udding with hot-fudge garnish; walnut baklava with cappuccino truffles.
Legal Sea Foods (Penn Quarter location only.)
Lunch appetizers: Soft-shell-crab spring rolls; gazpacho; New England clam chowder.
Lunch entrées: Spicy tuna salad with soba noodles, pineapple, and cucumbers; grilled salmon with hummus, cucumber/yogurt sauce, orzo, and pita chips; sautéed catfish with shrimp, andouille sausage, and jasmine rice.
Lunch desserts: Sweet-potato tarts; bonbons.
Dinner appetizers: Cream-of-crab soup; wedge salad with blue-cheese vinaigrette.
Dinner entrées: Charred chili-glazed wild salmon with cucumber salad and shiitake-mushroom risotto; crabcake with grilled shrimp and scallops, mustard sauce, and salad; cioppino with jasmine rice.
Dinner desserts: Mixed-berry tart with lemon curd; Boston cream pie.
Morton’s the Steakhouse (lunch and dinner in downtown DC, dinner only in Georgetown and Crystal City)
Lunch and dinner appetizers: Morton’s salad with blue-cheese dressing, chopped egg, and anchovies; Caesar salad.
Lunch entrée: Prime cheeseburger with bacon, sautéed mushrooms or onions, and fries.
Dinner entrées: Filet mignon with béarnaise sauce; broiled salmon filet with beurre blanc; chicken with garlic beurre blanc.
Lunch and dinner desserts: Double-chocolate mousse; crème brûlée (dinner only).
Nage
Dinner appetizers: Chilled golden-beet soup with grapefruit pearls and fennel pollen; greens salad with watermelon radish, pistachio, and honey/port vinaigrette; halibut ceviche with avocado, mango chutney, and sesame lavash; squash-blossom tempura with Pecorino mousse, pickled okra, and guajillo vinaigrette; grilled-fig-and-watercress salad with housemade prosciutto, blue cheese, and caramel corn; wild-mushroom baklava with blueberries and goat-cheese foam; crabcake with onion jam and curry remoulade.
Dinner entrées: Ricotta gnocchi with chickpeas, watercress pesto, and buffalo mozzarella; pan-roasted skate with Israeli couscous, walnuts, olives, and plum sweet-and-sour sauce; blackened butterfish with watermelon, fennel, and olive vinaigrette; slow-baked salmon with gigante beans, roasted tomato, and tarragon mustard; clam bake with corn, edamame, chorizo, and summer wheat ale; roast chicken with cheddar grits, bacon, peach, and maple verjus; smoked pork ribs with grilled vegetables and honey/chipotle barbecue sauce; hangar steak with rapini, sundried tomatoes, boursin, and porcini-mushroom jus.
Dinner desserts: Lemon/goat-cheese cake with blueberry compote; flourless chocolate torte with hazelnut gelato; tiramisu; napoleon with marsala sabayon, berries, and lavender; soft-ripened Pecorino with caramelized honey and walnut/date jam.
Open Kitchen
Dinner appetizers: Summer-vegetable soup with pesto and truffle oil; herb-and-garlic mussels with garlic butter; tomato/zucchini tart with mixed greens and sherry vinaigrette.
Dinner entrées: Bouillabaisse with toasted garlic bread; grilled lamb chops with ratatouille, lemon rice, and garlic jus; wild-mushroom risotto with leeks and truffles.
Dinner desserts: Cantaloupe carpaccio with pistachio-crusted goat cheese and port syrup; salt-crusted pineapple with ginger ice cream; chocolate/peanut-butter tart with Oreo-cookie crust.
Dinner appetizers: Chilled cucumber soup with red-pepper granita, lime, and jalapeño; Maryland crabcake with Old Bay mayo, yuzu pickles, and bush basil; pastrami-cured salmon, Dijon sauce, romaine rib, and pumpernickel; Amish-white-corn angolotti, black-truffle butter, and Parmesan crumbs; fried egg, frisée, smoked bacon.
Dinner entrées: Sea scallops with cauliflower stew, chorizo, and hyssop; flat-iron steak with roasted eggplant, carrot marmalade, and herbs; pork loin with Bing-cherry mustard, charred leeks, and toasted couscous; slow-baked salmon with black-pepper condiment, Greek yogurt, and crushed peanut potatoes; tempura-fried soft-shell crabs with buffalo-sauce mayo and celery; garganelli pasta with field tomatoes, smoked mozzarella, and basil.
Dinner desserts: Warm carrot cake with rum-raisin purée and cream-cheese ice cream; date-chocolate cake with toffee glaze and chocolate ice cream; goat-cheese sorbet with berries and cumin cookies; almond/brown-butter cake with peach salad and sour-cream ice cream.
Lunch and dinner appetizers: Green salad; Caesar salad; beet salad; seafood gumbo; lobster gazpacho; blue-crab-and-corn chowder; Peruvian-style ceviche; Yucatan shrimp “cocktail”; trio of nigiri (tuna, salmon, and hamachi).
Lunch and dinner entrées: Diners can choose an entrée from the regular lunch or dinner menus. At lunch, there’s an $8 surcharge for the lobster roll. At dinner, there’s a $10 surcharge for the New York strip steak and the lobster clay pot.
Lunch and dinner desserts: White-peach crisp with canela ice cream; caramel crème brûlée; chocolate-covered macaroons.
Dinner appetizers: Soup of the day; arugula with baby beets, Cherry Glen goat cheese, citrus, and pistachio; tomato salad with watermelon, lime, ricotta salata, and olive oil.
Dinner entrées: Braised market fish with summer-corn succotash and Old Bay-crab butter; rotisserie chicken with panzanella salad, pea pesto, and natural jus; tortellini with summer vegetables, zucchini broth, herbs, and Grana Padano cheese.
Dinner desserts: Shortcake with stone fruits, berries, and chantilly cream; steamed chocolate pudding with hazelnut biscotti and espresso sauce; sorbet selection.
701
Lunch appetizers: Corn soup with shrimp flan; heirloom tomatoes and pickled peaches with caramelized banana peppers and star-anise cracklings; rockfish tartare with green gazpacho and jalapeño/prosecco granité; apricot-and-mâche salad with ricotta salata, guanciale, and vanilla/white-balsamic vinaigrette; watermelon salad with feta and dried olives.
Lunch entrées: Roast chicken breast with arugula polenta, corn, and charred tomatoes; Spanish mackerel with cucumber noodles and horseradish-infused tomato water; pulled-pork sandwich with fennel slaw and sweet-potato wedges; grilled cheese with maple-smoked cheddar, maitake mushrooms, and pickled red onions; squid-ink linguine with braised
squid and spicy tomato sauce; steak-and-arugula salad with fennel, cheddar croutons, and red-pepper vinaigrette.
Dinner appetizers: Olive-oil-poached octopus with salsa verde and roasted breakfast radishes; heirloom tomatoes and pickled peaches with caramelized banana peppers and star-anise cracklings; rabbit rillettes with candied hazelnuts, cherries, and grilled baguette; corn soup with shrimp flan; rockfish tartare with green gazpacho and jalapeño/prosecco granité; watermelon salad with feta and dried olives.
Dinner entrées: Seared scallops with sorrel sauce, chanterelle ragoût, bacon, corn, and leeks; ham-and-cheese ravioli with dijon-mustard cream sauce; fennel-pollen-dusted halibut with eggplant purée, zucchini, poached cherry tomatoes, and red-pepper vinaigrette; cornbread-crusted bourbon-braised lamb shoulder with sweet-onion purée and green beans; cauliflower with Swiss-chard purée, almond milk, and crispy caperberries; pork loin with blackberries and Japanese sweet potatoes.
Lunch and dinner desserts: Chocolate/raspberry tart with vanilla sherbet; ricotta poundcake with peach ice cream; cornmeal churros with berry compote and corn ice cream; vanilla panna cotta with nectarine relish and amaretti cookies; seasonal sorbet with berries.
1789
Restaurant Week diners can pick two entrées and one dessert and have the run of the entire menu. Because the menu changes daily, we’ve listed only dishes that the restaurant has confirmed will be available during Restaurant Week. The same offer—two entrées and one dessert for $35—is available through September 15 if you bring this coupon.
Dinner entrées: Farro with baby beets, summer squash, and scallions; Wianno oyster gratin with baby zucchini and its blossom, Serena cheese, candy onions, and basil; grilled pork loin with slow-roasted sweet onions, house-smoked bacon, Bing-cherry compote, and pork jus; day-boat scallops with sweet-corn purée, roasted-tomato compote, Hudson Valley foie gras, and tarragon; lamb-shoulder confit with roasted cauliflower, oven-dried tomatoes, baby arugula, extra-virgin olive oil, and balsamic.
Dinner appetizers: Tomato-and-cantaloupe soup with blue crab; ahi-tuna tartare with sesame cracker and red-pepper coulis; pan-seared scallops with corn polenta, peperonata, and basil oil; soft-shell crab with green onions, maitake mushrooms, and miso aïoli; bison carpaccio with fava beans, mâche, and harissa; frisée salad with cara cara oranges, olives, and boquerones; bibb-lettuce salad with bacon, blue cheese, and lemon-thyme/buttermilk dressing; mixed baby greens with cucumber, breakfast radish, and Champagne vinaigrette; corn-and-smoked-potato agnolotti; saffron fettuccine with rock shrimp, calamari, and chorizo; cavatelli with veal sausage, escarole, and chili flakes.
Dinner entrées: Pan-roasted duck breast with roasted peaches, turnips, and vin cotto; olive-oil-poached salmon with mizuna, beets, and pickled trumpet mushrooms; roasted whole branzino with zucchini tian, pickled green garlic, and preserved-lemon vinaigrette; hangar steak with potato galette and salsa verde; halibut with mussels, clams, and bouillabaise broth; duo of pork with black-eyed peas, collards, and okra stew.
Dinner desserts: White-chocolate bread pudding with apricot ice cream; Belgian waffle with rum-glazed bananas and dark-and-stormy ice cream; blueberry charlotte with strawberry/lemon sorbet; honey panna cotta with marinated raspberries; toffee/chocolate brownie cake with pistachio ice cream.
Lunch appetizers: Filipino lumpia-style spring rolls; wok-seared spicy calamari salad; fried shrimp dumplings; mixed green salad; soup du jour; shrimp-and-coconut soup; chicken lettuce wraps (lunch only); chicken roti (dinner only); salmon tartare (dinner only).
Lunch and dinner entrées: Diners can choose an entrée from the regular lunch or dinner menus. At dinner, there’s a $9 surcharge for the Chinese-style smoked lobster and the spiced lamb chops.
Lunch and dinner desserts: Curried mango soup with pineapple salsa; green-tea cake with lemon ice cream; brownie with star-anise syrup and coconut ice cream.
Lunch and appetizers: Blue-cheese chips with house-cured bacon; fried calamari with marinara sauce and tzatziki; sesame-crusted tuna lollipops; smoked and grilled wings with Savannah-style barbecue sauce; grilled mushroom with spinach, feta, and caramelized onions; slow-roasted duck lettuce wraps; scallops with asiago grits; mussels and andouille sausage steamed in pale ale; wedge salad with bacon and blue cheese; Caesar salad; mixed green salad with dijon vinaigrette; summer salad with watermelon, halloumi, and green goddess dressing; grilled sausage trio (dinner only).
Lunch entrées: Beef-and-sausage burger with caramelized onions, house-cured bacon, and cheddar fries; grilled-chicken sandwich with fries; BLT with fried green tomato and fries; hangar-steak-and-cheese panini with fries; pulled-duck sandwich with bourbon molasses and fries; blackened-grouper sandwich with cherry peppers, tartar sauce, and fries; mac’ and cheese with mixed greens salad; grilled cheese with bacon and fries; fried-chicken salad with buttermilk ranch dressing; sesame-crusted tuna salad with seaweed and soy/lime vinaigrette.
Dinner entrées: Grilled pork chops with peach/bacon/bourbon glaze and mashed potatoes; frogmore stew with mussels, shrimp, scallops, clams, andouille sausage, and corn; jerk chicken with rice; barbecue shrimp and asiago grits; 16-ounce bone-in ribeye with mashed potatoes and creamed spinach; stuffed tomatoes with jasmine rice and tomato beurre blanc; grilled halibut with tomato salad.
Lunch and dinner desserts: Chocolate cheesecake; chocolate bread pudding with white-chocolate sauce.
Available for the entire month of August.
Lunch appetizers: Octopus mille feuille with citrus, spicy caper vinaigrette, and crostini; cantaloupe melon with prosciutto di Parma, lemon basil, and white balsamic.
Lunch entrées: Lamb saddle with ratatouille à ma façon, basil oil, and rosemary jus; Amish-corn ravioli with yellow corn, Parmesan cheese, and black pepper; Copper River steelhead trout, herb fumet, heirloom tomato, summer beans, and petit salad.
Lunch desserts: Peaches and cream with vanilla genoise, white-peach mousse, lemon thyme, and Tahitian-vanilla ice cream; spiced Manjari-chocolate truffle with Virginia blackberry ice cream, cocoa shortbread, and toasted meringue.
Vermilion
Lunch appetizers: Gazpacho with peaches, ricotta salata, and kalamata tapenade; cornmeal hushpuppies with three dipping sauces; baby arugula salad with melon, feta, and
tomato.
Lunch entrées: Garganelli with roasted cherry tomatoes, olives, and pecorino; burger with pimiento cheese and bacon; catfish po’ boy with Creole potato salad.
Dinner appetizers: Gazpacho with peaches, ricotta salata, and kalamata tapenade; squid two ways with shelling beans, celery, focaccia, and saffron vinaigrette.
Dinner entrées: Goat-cheese raviolo with roasted beets and walnut froth; bistro filet with potato confit, shallots two ways, and salsa verde; pan-roasted Arctic char with parker-house panzanella and pickled red onion.
Brunch appetizers: Baby-arugula salad with melon, feta, and tomato; sheep’s-milk yogurt with seasonal and dried fruits, granola, and honey; gazpacho with peaches, ricotta salata, and kalamata tapenade.
Brunch entrées: Summer-squash sandwich with grilled tomato, goat cheese, and pesto; burger with pimiento cheese and bacon; eggs Benedict; house-smoked Arctic char with grilled red onion and crispy capers.
Lunch, dinner, and brunch desserts: Gianduja-chocolate panna cotta with raspberry sorbet; vanilla/buttermilk sorbet with blueberries, graham cracker, and lime curd.
Dinner appetizers: Watermelon salad with feta, mint, balsamic, and black-pepper vinaigrette; escolar with pickled jalapeño, jicama, and shallot-sesame-and-soy dressing; salt-and-pepper calamari with chili-smoked mayo.
Dinner entrées: Chicken curry with polenta, tomato jam, pineapple, and almonds; Hong Kong-style steamed fish with chili/black-bean sauce, green onion, and ginger; Cantonese skirt steak with chili ponzu, hazelnuts, and wasabi mashed potatoes.
Dinner desserts: Almond panna cotta with pineapple-raspberry ravioli and passionfruit sauce; warm chocolate cake with cocoa crumble and vanilla ice cream; Asian-spiced peach tarte tatin with vanilla crème fraîche.
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