We’ve been busily gathering menus for the upcoming Restaurant Week (August 11 to August 17), when you can land a three-course lunch for $20.08 and a three-course dinner for $35.08. Certain dining rooms—so far the list includes Dino, Ardeo, Mendocino Grille, Circle Bistro, Liberty Tavern (it will also give diners a $5 gift card that can be used the restaurant), Tosca, and Spezie, and Zola—will let customers choose their courses from their full menus (usually with a few upcharges). Other places' offerings are more limited, with just a few selections for each course. Check below for more info on menus, Restaurant Week extensions, and extra promotions. We’ll keep updating it as more restaurants have their plans nailed down.
Also be sure to check out Todd Kliman's advice on where you must (and must not!) dine during Restaurant Week.
Where do you plan on eating for Restaurant Week? Let us know in the comments—and make sure to report back on your dining experiences! Or try out our Restaurant Finder to locate that perfect dining spot.
-Updated Thursday, August 14 at 6:03 PM.
This art-filled restaurant (701 Pennsylvania Ave., NW; 202-393-0701) is extending both lunch and dinner RW promotions through August 24.
Lunch and dinner appetizers: Crispy Ahi tuna roll; mussels “Moqueca”; glazed pork belly with star anise and “kimchee” salad; citrus crab cake with pickled daikon composition; chilled asparagus with vinaigrette trio, toasted capers, and ricotta salata; beef carpaccio with bordelaise gelée and garlic crisps; asparagus ravioli with puttanesca sauce and English-pea cream; roasted beet salad with goat-cheese fritters and Thai-chili/lemongrass syrup.
Lunch and dinner entrées: Vegetable lasagna; Muscovy duck with duck-leg confit, summer squash, and spinach créme; stuffed saddle of lamb with Montrachet potatoes; pan-roasted market cod with carrot-cream orzo, spinach, and olives; brioche-crusted bronzino with coconut Basmati rice and citrus salad; miso-glazed halibut with saffron-braised pears and fennel-corn puree; grilled filet mignon with sweet-potato puree, stuffed morels, and bordelaise sauce; roasted Atlantic salmon with miso-honey glaze and chilled cucumber salad.
Lunch and dinner desserts: Blueberry crème brûlée with lemon tea cookies; coconut flan with navel oranges; chocolate-mousse cake with caramel sauce; sorbet and berries.
Passion Food’s Louisiana-inspired deal-makers’ hangout offers a limited list of appetizers and desserts plus their full menu of entrées at lunch and dinner.
Lunch and dinner appetizers: Turtle soup; smoked-chicken-and-andouille-sausage gumbo; roasted-corn-and-crab soup; trio of deviled eggs; mixed green salad; beet salad; B.L.T. salad.
Lunch and dinner entrées: Click here for the full lunch menu and here for the dinner menu. There will be a $9 upcharge for crab cakes.
Lunch and dinner desserts: Warm bread pudding with butterscotch and vanilla ice cream; brown-sugar/rum crème brûlée with caramelized bananas and a shortbread cookie; buttermilk/chocolate cake with pear caramel and pecan-crunch ice cream.
This Old Town bistro will serve a $19 three-course menu at lunch, with choices off their regular menu (click here to view it), and a $29 three-course menu at dinner.
Dinner appetizers: Soup du jour; goat-cheese cromesqui with baby arugula, fresh berries, and roasted-shallot dressing; calamari-and-shrimp beignets with sheep’s milk yogurt and harissa dip; heirloom tomatoes and buffalo mozzarella with fresh basil pesto and roasted-garlic crostini; parmesan panna cotta with Spanish white anchovies, cucumber, and Caesar dressing; farmers market salad with balsamic vinaigrette; duo of foie gras with brioche toasts and seasonal chutney ($10 upcharge); housemade duck charcuterie tasting with confit, prosciutto, and rillettes ($5 upcharge).
Dinner entrées: Sautéed Atlantic sea scallops with fine-sherry reduction and paella-style rice; pan-roasted sea bass with caper brown-butter, smashed Yukon Gold potatoes with olive oil, and sautéed cucumbers; slow-roasted chicken “a la Basquaise” with tomato, sweet peppers, espelette, and whole-grain red rice; grilled bistro steak with long-pepper sauce and pommes frites; pan-roasted duck with Banyuls-fig sauce and roasted corn risotto; risotto du jour.
Dinner desserts: Farmers market fruit clafoutis with sabayon; lemon-verbena crème brûlée; warm peach tatin with sherry-cinnamon sabayon; Manjari chocolate pot de crème.
This Barracks Row Belgian spot is serving limited lunch and dinner menus.
Lunch appetizers: The "Shake It Up" salade, with baby grey shrimp, avocado, tomato, and white-beer dressing ($3 upcharge); sweet-corn soup with bacon and cheese croutons.
Lunch entrées: Steak tartare "filet Americain" with Belgian fries and spiced mayonnaise ($3 upcharge); mussels with endives and bleu cheese in a cream sauce with frites; grilled filet of flounder with tarragon mousseline and fingerling potatoes.
Lunch desserts: Dark-chocolate mousse with chocolate crunch; soup of red berries with floating island and vanilla ice cream.
Dinner appetizers: Warm spiced endive tart on a bed of frisee salad with orange-Campari sorbet and balsamic gelee cubes; multi-colored heirloom tomato salad with sautéed razor clams, mussels, calamari, and sweet-onion/garlic sorbet drizzled with basil dressing.
Dinner entrées: Four-vegetable ravioli with grilled vegetables and fresh herbs; Moscovite duck breast with grilled figs, duck leg confit waffle, couscous, and passionfruit sauce; sesame-crusted salmon with bok choy and lemon-miso broth.
Dinner desserts: Pistachio-cranberry waffles with bittersweet-chocolate ice cream and Nutella/Bailey's sauce; The Sweet "Greet," a chocolate tart with raspberry sauce and raspberry-mint sorbet.
Jeff Buben's French-accented power dining room will serve extensive lunch, weekend brunch, and dinner menus.
Lunch and dinner appetizers: Paté de Campagne with pistachios, mesclun salad, toasted baguette, and mustard sauce; mussels with piquillo peppers, tomato, cilantro, and spicy curry cream ($3 upcharge at lunch), fruits de mer terrine—scallop mousse with salmon, shrimp, cucumber-dill salad, and green sauce; onion soup; roasted heirloom-beet salad with goat cheese, walnuts, orange, arugula, and citrus-infused olive oil ($3 upcharge at lunch); field green salad with radishes, shaved beets, egg, and lemon-tarragon vinaigrette (goat cheese can be added for $2); sirloin steak tartar with capers, onions, spicy aioli, cornichons, and garlic potato chips ($3 upcharge at lunch); endive salad with caramelized pears, peppered walnuts, bleu cheese, and walnut-raspberry vinaigrette; frisee salad with lardons, poached Path Valley egg, and sherry vinaigrette; vichyssoise with smoked bacon and brioche croutons.
Lunch entrées: Braised veal fricassée with artichokes, tomato confit, zucchini, olives, and dijon-caper sauce ($4 upcharge); duck confit with Toulouse duck sausage, tomato concassé, and white-bean ragout; mustard-seed-crusted salmon with wild mushroom duxelles and red-wine-braised beluga lentils; salad Nicoise with rare tuna, shaved fennel, olives, haricots verts, fingerling potatoes, peppers, and anchovy-red-wine vinaigrette ($4 upcharge); risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; braised pork belly with fava beans, corn, pearl onions, honey-cap mushrooms, polenta, and pork jus; sea scallops with cauliflower mousseline, warm shallots, sherry, and fines-herbes vinaigrette ($4 upcharge); trout Grenobloise with haricots verts, pommes chateau, and lemon-caper brown butter; chicken salad with chicken confit, artichokes, haricot verts, field greens, and truffle vinaigrette (a foie gras torchon can be added for $6); steak frites with mesclun salad and red-wine-shallot butter ($8 upcharge).
Dinner entrées: Slow-cooked lamb shank with sun-dried tomatoes, flageolets, polenta, and garlic-rosemary lamb jus ($4 upcharge); duck confit with Toulouse duck sausage, tomato concassé, and white-bean ragout; mustard-seed-crusted salmon with wild mushroom duxelles and red-wine-braised beluga lentils; risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; salad Nicoise with rare tuna, shaved fennel, olives, haricots verts, fingerling potatoes, peppers, and anchovy-red-wine vinaigrette ($4 upcharge); braised pork belly with fava beans, corn, pearl onions, honey-cap mushrooms, polenta, and pork jus; trout Grenobloise with haricots verts, pommes chateau, and lemon-caper brown butter; braised veal fricassée with artichokes, tomato confit, zucchini, olives, and dijon-caper sauce; sea scallops with cauliflower mousseline, warm shallots, sherry, and fines-herbes vinaigrette ($4 upcharge); steak frites with mesclun salad and red-wine-shallot butter ($6 upcharge).
Brunch appetizers: Frisee salad with lardons, poached Path Valley egg, and sherry vinaigrette; endive salad with caramelized pears, peppered walnuts, bleu cheese, and walnut-raspberry vinaigrette; onion soup; melon cocktail with mint and sorbet; field green salad with radishes, shaved beets, egg, and lemon-tarragon vinaigrette; paté de Campagne with pistachios, mesclun salad, toasted baguette, and mustard sauce; vichyssoise; smoked salad with celery root, apple, toasted brioche, and mustard sauce.
Brunch entrées: Duck confit hash with red-wine-poached egg and honey-vinegar-thyme sauce; quiche with wild mushrooms, leeks, and gruyere, and shaved-radish and frisee salad; hazelnut-battered brioche French toast with bacon, caramelized bananas, and vanilla creme fraiche; gnocchi with saffron-braised fennel, zucchini, tomato confit, olives, and basil; eggs Benedict; mustard-seed-crusted salmon with wild mushroom duxelles and red-wine-braised beluga lentils; risotto with summer vegetables, heirloom cherry tomatoes, and fines herbes; frittata with roasted peppers, potatoes, onions, chorizo, and manchego cheese.
Lunch, dinner, and brunch desserts: Cheesecake brûlée with ginger sablé and blueberry compote; chocolate-toffee bread pudding with hazelnuts and toffee cream; lemon-meringue tart with raspberry coulis; chocolate-truffle cake with raspberry compote; apple tart with goat-milk ice cream and calvados sauce; crème brûlée; house-made ice creams and sorbets; seasonal berries with creme anglaise and mint ($4 upcharge); artisanal cheese plate ($6 for three; $12 for six).
This homey French dining room in upper Georgetown will offer near full menus at lunch and dinner.
Lunch and dinner appetizers: Mussel soup with leeks and potatoes; Provencale vegetable soup with cannellini beans and pesto; soup du jour; beet-and-goat-cheese terrine with balsamic dressing; salmon tartar with dill and seaweed; homemade country pate with prunes and Armagnac; wild mushroom fricassee persillade; seasonal risotto; veal-tongue salad with beet tartar, field greens, and mustard dressing; onion tart with bacon and baby green salad; smoked trout salad with radicchio and grapefruit; mixed baby green salad; crusty boneless pig’s feet with onion sauce.
Lunch entrées: Potato-crusted salmon with grapes and ouzo-grape sauce; grilled rainbow trout with carrot sauce and julienne of vegetables; spring green salad with grilled salmon, shrimp, scallops, fish of the day, and mango; cassoulet with duck confit, lamb, Toulouse garlic sausage, and cannellini-bean stew; warm chicken salad with poached egg, wild mushrooms, and balsamic vinegar; calf's liver with capers, garlic, black olives, and Jerez vinegar; beef medallions with polenta and shitake-mushroom sauce; chicken with curry, coconut milk, lemongrass, and saffron Basmati rice; veal kidneys with chunky Yukon Gold potatoes and mustard sauce.
Dinner entrées: Potato-crusted salmon with grapes and ouzo-grape sauce; grilled rainbow trout with carrot sauce and julienne of vegetables; spring green salad with grilled salmon, shrimp, scallops, fish of the day, and mango; cassoulet with duck confit, lamb, Toulouse garlic sausage, and cannellini-bean stew; calf's liver with capers, garlic, black olives, and Jerez vinegar; beef medallions with polenta and shitake-mushroom sauce; chicken with curry, coconut milk, lemongrass, and saffron Basmati rice; veal kidneys with chunky Yukon Gold potatoes and mustard sauce.
Lunch and dinner dessert: Choice of desserts.
José Andrés’s color-splashed nuevo Latino restaurant is extending restaurant week for both lunch and dinner through August 24.
Lunch appetizers: Soup of the day; mixed green salad with fresh herbs, crispy wild rice, Cotija cheese, and walnut vinaigrette.
Lunch entrées: Veracruz of the day, served with Veracruz sauce of stewed tomatoes, olives, onions, and capers with lime and avocado; huitlacoche quesadilla with sun-dried tomato oil, guacamole, and pebre; “Medio dia sandwich,” a version of the Cubano stuffed with pork, ham, Mexican cheese, pickles, and mustard.
Dinner appetizers: Soup of the day; mixed green salad with fresh herbs, crispy wild rice, Cotija cheese, and walnut vinaigrette; tuna ceviche with coconut milk and avocado.
Dinner entrées: Striped bass Veracruz, with tomatoes, olives, onions, capers, avocado, and lime; portobello mushroom with huitlacoche, Chihuahua cheese, roasted beets, and beet oil; flank steak with “asada,” malanga puree, and malanga chips; duck confit with Brussels sprouts, apples, raisins, pine nuts, and Pedro Ximenez; deconstructed feijao tropeiro, with black beans, pork, white rice, farofa, oranges, sautéed collards with garlic, and a choice of grilled chicken or grilled pork chop.
Lunch and dinner desserts: Warm chocolate cake with Venezuelan chocolate flan, banana espuma, and banana-lime salad; sorbet of the day.
•Cafe du Parc
Snag a seat on the outdoor patio at this Willard Hotel bistro, which is serving shortened lunch and dinner menus.
Lunch appetizers: Frisee salad with poached egg, crispy bacon, and garlic croutons; sliced canteloupe with prosciutto.
Lunch entrées: Chorizo-seasoned red snapper with roasted potatoes; chicken with green and red peppers and hand-cut noodles.
Lunch dessert: House-made chocolate ice cream topped with chocolate sauce, whipped cream, and chocolate foam.
Dinner appetizers: Fish soup with creamy saffron sauce, croutons, and gruyere; frisee salad with poached egg, crispy bacon, and garlic croutons.
Dinner entrées: Chorizo-seasoned red snapper with roasted potatoes; chicken with green and red peppers and hand-cut noodles.
Dinner desserts: Apple tart with house-made apple sorbet; house-made chocolate ice cream topped with chocolate sauce, whipped cream, and chocolate foam.
Howsoon Cham’s French/Caribbean spot in Dupont Circle is serving both lunch and dinner RW menus.
Lunch and dinner appetizers: Pear and roquefort salad; seared salmon salad.
Lunch and dinner entrées: Rum-and-apple-cider-cured pork tenderloin with collards and sweet potato puree; Jamaican jerk chicken lollipops with fried cabbage, potatoes, and vidalia onion hash; jumbo lump crab cake with Old Bay rouille.
Lunch and dinner desserts: Mango cobbler with French vanilla ice cream; banana cupcake with coconut/cream-cheese frosting.
PassionFood's hacienda-chic Latin spot offers a limited list of appetizers and desserts plus their full menu of entrées at lunch and dinner.
Lunch and dinner appetizers: Mixed green salad; Caesar salad; yellow-tomato gazpacho; Cuban black-bean soup; Bermuda fish chowder; shrimp-cocktail ceviche; Peruvian ceviche "classico".
Lunch and dinner desserts: Strawberry/Key-lime pie with sangria coulis and coconut-lime chantilly; chocolate-espresso cake with canela-cinnamon pudding and vanilla-bean ice cream; banana-and-caramel mousse cake with orange-caramel sauce and caramelized bananas.
•Charlie Palmer Steak
The sleek see-and-be-seen steakhouse on the Hill offers lunch and dinner menus through August 16.
Lunch and dinner appetizers: Heirloom-tomato gazpacho with avocado and olive-oil-poached prawns; organic baby beets and mizuno with orange and aged goat cheese; brandade fritters with roasted peppers and fennel.
Lunch and dinner entrées: Roasted heritage pork loin with cucumber and chickpea fries; duo of roasted Angus sirloin and shortrib with confit potatoes and Swiss chard; Atlantic salmon with corn and summer truffle risotto.
Lunch and dinner desserts: Meyer lemon tart with blackberries and lemon sabayon; chocolate/peanut-butter terrine with sweet cream; vanilla cheesecake.
This glitzy, chocolate-obsessed dessert lounge in Penn Quarter is offering a dinner special (three small plates with a dessert tasting) through August 20.
"Co Co. bites" (choose three): Manchego and baby arugula with caramelized walnuts, dates, apples, oranges, and coffee vinaigrette; mac' and cheese with cheddar, parmesan, sage, and a cream-cheese crust; bacon mac' and cheese with four cheeses; Moroccan swordfish sliders with fennel salad, pecorino, and hazelnut-coffee dressing; sliders with bleu cheese, mole sauce, sautéed spinach, and wild mushrooms; tandoori-chicken patties with cardamom carrots and greens.
Three-course "Aztec dessert experience": Churros with cinnamon-cream and dulce de leche; hot chocolate soufflé with chocolate center and Kahlua "soother"; chocolate-infused horchata and Mexican wedding cookie; miniature box of house-made chocolates.
Francesco Ricchi's Mediterranean seafood spot is serving RW lunch and dinner menus.
Lunch and dinner appetizers: Fennel, endive, and radicchio salad with mandarin oranges and shaved pecorino; sautéed calamari in lightly spicy tomato sauce; chilled cucumber soup.
Lunch and dinner entrées: Panzarotti with tomato sauce; grilled halibut with sauteed potatoes, caramelized onions, and Salmoriglio sauce; chicken scaloppine with lemon, capers, asparagus, and shiitake mushrooms.
Lunch and dinner desserts: Key-lime cheesecake; profiteroles.
This bi-level cantina/dining room (1610 20th St., NW; 202-332-3722) in the old Childe Harold space is serving their special dinner menu through August 25.
Dinner appetizers: Panzanella salad with heirloom tomatoes, grilled zucchini, and cucumber; compressed melon with ricotta salata and pistachio vinaigrette; tuna carpaccio with mizuna, snap peas, soy vinaigrette, and a ginger tuile.
Dinner entrées: Strigoli with pesto, haricots verts, potato, and hazelnut; halibut with fennel, snap peas, and a basil-almond croquette; rotisserie chicken with asparagus and red-skin potatoes; Angus rib eye with shallots and fingerling potatoes ($4 upcharge).
Dinner desserts: Raspberry-peach crisp with vanilla gelato; flourless chocolate cake with strawberry gelato and red-wine strawberries.
The Pentagon City Ritz-Carlton's restaurant and lounge, overseen by Roberto Donna protege Amy Brandwein, is offering lunch specials and an extensive dinner menu.
Lunch appetizers: Summer gazpacho with beet-orange granita and chives; Caesar salad; burrata with heirloom tomatoes, watermelon, and basil; seared scallops with bacon, carrot sauce, and frisee.
Lunch entrées: Spiced salmon with lentils, tomato, and fennel oil; grilled swordfish with grilled sweet peppers, lemon, and olives; house-made pappardelle with porcini mushrooms and herb sauce; grilled hanger steak with chimichurri and arugula.
Lunch desserts: Berry tart with raspberry sauce; chocolate "krispy" bar with creme anglaise and vanilla sauce.
Dinner appetizers: Summer gazpacho with beet-orange granita and chives; vegetable soup with tomato broth, parmesan, and flatbread; Path Valley Farm field greens with shallot vinaigrette; baby arugula salad with aged pecorino and lemon; Caesar salad; burrata with heirloom tomatoes, watermelon, and basil; grilled octopus with Yukon Gold potatoes, black olives, and sun-dried cherry tomatoes; barbecued shrimp with green-apple slaw and peanuts; seared scallops with bacon, carrot sauce, and frisee.
Dinner entrées: Grilled hanger steak with chimichurri and arugula; grilled lamb chops with artichokes and honey-lavender sauce; stuffed Pennsylvania rabbit with fontina, whole-grain mustard, and summer vegetables; Amy's Purse, a filet of cod with tomato-cilantro broth and cumin; spiced salmon with lentils, tomato, and fennel oil; grilled swordfish with grilled sweet peppers, lemon, and olives; house-made pappardelle with porcini mushrooms and herb sauce.
Dinner desserts: Berry tart with raspberry sauce; chocolate "krispy" bar with creme anglaise and vanilla sauce.
After a summer of chef changes, this Georgetown seafood restaurant is extending their lunch deal through August 24.
Lunch appetizers: Local green salad with sweet onions, spicy pinenuts, and radish; mozzarella salad with marinated tomatoes, smoky onions, and croutons; gazpacho with labne; Caesar salad; raspberry-and-beet salad with goat cheese, almond piccata, and smoky onions; grilled calamari with basil-walnut pesto and potato salad; grilled New Caledonian shrimp with grapefruit, smoked onion, almond, and olive oil.
Lunch entrées: Caesar salad with New Caledonian shrimp; Arctic char with tomato, zucchini ragout, and pea shoots; rockfish with marinated cabbage, parsley, and roasted-tomato aioli; mahi-mahi with roasted fingerling potatoes, garlic yogurt, and caperberries; bluefish with grilled eggplant and basil-walnut pesto; spaghetti with mussels, spicy tomato, and bacon; crispy fish sandwich with garlic aioli, sundried tomato, greens, and fries; bluefish sandwich with bacon, garlic aioli, greens, and fries; cheeseburger with greens and fries; grilled chicken salad with marinated tomatoes and smoky onions.
Lunch desserts: Summer pavlova with local berries, chantilly cream, and mint syrup; Campfire S'mores with chocolate torte, house-made marshmallow, and cinnamon ice cream; profiteroles with vanilla ice cream.
•McCormick & Schmick’s
The K Street location of the Portland-based seafood chain will serve a pared-down dinner menu.
Dinner appetizers: Shrimp chupe soup with potatoes, onions, cilantro, garlic, saffron, and croutons; prosciutto-and-fennel salad with manchego cheese, sun-dried mission figs, olive oil, and balsamic reduction; fried calamari with orange-horseradish sauce, cocktail sauce, and sherry mayonnaise; house salad with bleu cheese crumbles, glazed walnuts, and white balsamic vinaigrette.
Dinner entrées: Grilled honey-molasses-marinated tuna with jicama-and-daikon salad; grilled salmon with pancetta, fingerling potatoes, watercress, and Chardonnay-mustard sauce; blackened rib eye with mushroom sauce, mashed potatoes, asparagus, and carrots; salmon stuffed with crab, shrimp, and brie with broccolini, mashed potatoes, and lemon.
Dinner desserts: Pumpkin crème brûlée; gingerbread cheesecake.
Executive chef John Wabeck is turning over the kitchen to his replacement, Logan Cox, just in time for Restaurant Week. The Woodley Park dining room will serve an abbreviated dinner menu.
Dinner appetizers: Spinach/vidalia-onion veloute with golden-raisin mousse and toasted pine nuts; Belle Farms chicken-liver parfait with country bread and seasonal pickles; grilled marinated squid with capers and sweet lemon-rind puree; frisee salad with fried/poached egg and shallot confit.
Dinner entrées: Grilled swordfish with eggplant agrodolce and bok choy; braised brisket with smoked-celery puree and fingerling potatoes; roasted organic chicken with summer-squash ragout and natural jus; sweet-corn risotto with wild mushrooms and pea shoots; grilled flat iron steak with potato puree, olive oil emulsion, and pickled mushroom ($10 upcharge).
Dinner desserts: Artisan cheese with walnut bread; chocolate/toasted-coconut tart with brown-butter/almond crust; crème brûlée; summer fruit-and-berry crisp with oatmeal streusel and vanilla ice cream.
•The Oceanaire Seafood Room
This always-bustling downtown DC restaurant and raw bar will serve a limited dinner menu.
Dinner appetizers: Gazpacho; mixed green salad; Caesar salad.
Dinner entrées: Grilled Norwegian salmon with honey-lavender glaze; pan-seared Costa Rican mahi-mahi with crispy shrimp and Thai-red-pepper saute; cornmeal-crusted rainbow trout with heirloom-tomato salsa.
Dinner desserts: Caramel bread pudding; strawberry sorbet; chocolate pavé.
•The Oval Room
Tony Conte’s brightly flavored, modern cooking is available on RW menus for both lunch and dinner.
Lunch and dinner appetizers: Chilled tomato soup with watermelon granita and cucumber; corn custard with smoked peaches, jalapeno, and thyme; cured salmon with fennel, dill, and lemon; fried risotto balls with fennel-parsley sauce and fontina; mozzarella, apricots, basil, and flowers.
Lunch and dinner entrées: Monkfish with cous cous, littleneck-clam vinaigrette, and chorizo; skate with serrano ham, yellow wax beans, almonds, and cherry tomatoes; flat iron steak with Chinese eggplant, mint, and toasted-garlic/potato fritters; pork tenderloin and belly with green- tomato/mustard-seed broth; manchego gnocchi with roasted figs and petite herb salad.
Lunch and dinner desserts: Milk-chocolate/hazelnut mousse with hazelnut dacquoise and salted-caramel ice cream; thyme panna cotta with port-cherry compote and candied almonds; peach upside-down cake with streusel and golden-raisin/rum ice cream; honeydew-lemongrass soup with passionfruit gelee and Champagne sorbet.
At José Andrés’s Mexican small plates spot in Penn Quarter, you can choose two antojitos, one taco, and a dessert from a limited menu at lunch, and three antojitos, one taco, and a dessert at dinner.
Lunch antojitos: Salad of jicama, mango, cucumber, jalapeno, queso fresco, and Mexican sour orange; salmon ceviche with passionfruit, red onions, and micro cilantro; baby cactus salad with tomatoes and lime dressing; plantain fries with tomatillo-avocado sauce; seared scallops with pumpkin-seed sauce, pumpkin-seed oil, and toasted pumpkin seeds; braised shortribs with a sauce of pumpkin seeds, tomatillo, lettuce, chilies, and cilantro; shredded chicken tamal with green sauce; meatballs in chipotle sauce with crumbled “double cream” cheese, cilantro, and chilies.
Dinner antojitos: Salad of jicama, mango, cucumber, jalapeno, queso fresco, and Mexican sour orange; salmon ceviche with passionfruit, red onions, and micro cilantro; baby cactus salad with tomatoes and lime dressing; Mexican squash salad with crumbled “double cream” cheese, crushed peanuts, and hibiscus dressing; black-bean soup with Mexican cream, aged Cotija cheese, crispy ancho chilies, avocado, and fried tortillas; plantain fries with tomatillo-avocado sauce; quesadilla with wild mushrooms, tomato, ancho chilies, Chihuahua cheese, and serrano salsa; seared scallops with pumpkin-seed sauce, pumpkin-seed oil, and toasted pumpkin seeds; braised shortribs with a sauce of pumpkin seeds, tomatillo, lettuce, chilies, and cilantro; shredded chicken tamal with green sauce; meatballs in chipotle sauce with crumbled “double cream” cheese, cilantro, and chilies.
Lunch and dinner tacos: Shredded duck-confit taco with pineapple, onions, and cilantro; baby pig confit taco with tomatillo sauce, pork rinds, onions, and cilantro; braised beef tongue taco with radish and pasilla-chili sauce; Yucatan-style pit barbecued pork with pickled red onion and Mexican sour orange.
Lunch and dinner desserts: Tres leches cake with rum-and-milk foam, pineapple gelatin, pineapple salsa, and dark-caramel ice cream; tropical fruit salad with lime-vanilla gelatin, epazote, passionfruit juice, and yogurt/lime sorbet.
Lunch and dinner appetizers: Arugula salad with basil, mint, figs, parmesan, and aged-sherry vinaigrette; onion soup with comté cheese: heirloom tomato gazpacho with dijon-mustard ice cream and bush basil.
Lunch entrées: Grilled-chicken Cobb salad with country ham, quail eggs, bleu cheese, avocado, and scallions; grilled Pineland Farm beef burger with cheddar, dill pickle, and frites; crispy-skin wild striped bass with champ potatoes, red-wine-poached egg, and caper beurre noisette.
Dinner entrées: Pan-roasted chicken with escarole, tomatoes, garlic confit, and house-made sausage; crispy-skin wild striped bass with champ potatoes, red-wine-poached egg, and caper beurre noisette: sheep's-milk- ricotta-and-nettle ravioli with arugula and parmesan shavings.
Lunch and dinner desserts: Chocolate pot de créme with espresso, chili, milk jam, and fresh cream; blueberry shortcake with brown-sugar ice cream.
•The Prime Rib
Jackets and ties are required at this K Street steakhouse, which will serve a limited menu for lunch and dinner.
Lunch and dinner appetizers: House salad; roasted-tomato soup.
Lunch entrées (served with mashed potatoes and creamed spinach): Luncheon cut of roast prime rib ($4 upcharge); London broil; grilled calf’s liver with sautéed onions; cheeseburger; crab imperial; filet of flounder; New York steak salad.
Dinner entrées: Roast prime rib; London broil; crab imperial; filet of flounder; chicken picatta; grilled calf’s liver with sautéed onions.
Lunch and dinner desserts: Crème brûlée; Key-lime pie.
Vidalia alum Peter Smith extends his Penn Quarter dining room's lunch and dinner deals through the end of August.
Lunch appetizers: Sarah's Salad with strawberries, gouda, red-onion marmalade, and toasted sunflower seeds; chilled melon soup with Thai-basil cream, crispy shallots, and rock shrimp; chopped salad with summer squash, heirloom tomatoes, roasted corn, and queso fresco; house-cured Arctic char with endive, arugula, black plums, and goat-cheese crostini; wedge salad with applewood-smoked bacon, tomato confiture, and buttermilk-blue aioli; ale-poached mussels with rustic bread; tuna sliders.
Lunch entrées: Braised pork with crispy polenta cake, fried pickles, and slaw; cornmeal-crusted rainbow trout with roasted corn, watermelon-and-cilantro relish, and baby spinach; hot brown sandwich with turkey, mornay sauce, seared tomato, and bacon; open-faced heirloom tomato sandwich with buffalo mozzarella, arugula, smoked onions, and lemon-thyme aioli; pan-seared salmon with endive-and-watercress salad, parsnip puree, and orange reduction; sautéed sea scallops with mashed potatoes, wild mushrooms, and sage emulsion; fried chicken with roasted summer-squash, mashed potatoes, and gravy; shortribs with roasted summer root vegetables; pommes frites, and red-wine sauce.
Dinner appetizers: Sarah's Salad with strawberries, gouda, red-onion marmalade, and toasted sunflower seeds; chilled melon soup with Thai-basil cream, crispy shallots, and rock shrimp; chopped salad with summer squash, heirloom tomatoes, roasted corn, and queso fresco; house-cured Arctic char with endive, arugula, black plums, and goat-cheese crostini; ale-poached mussels with rustic bread; tuna sliders; black-pepper/lemon gnocchi with duck confit, haricots verts, pearl onions, and sage-and-vermouth broth.
Dinner entrées: Cornmeal-crusted rainbow trout with roasted corn, watermelon-and-cilantro relish, and baby spinach; five-spice lacquered duck breast with black-plum/ginger dumplings, wild mushroom sauté, and coriander duck jus; pan-seared lamb steak with roasted-eggplant/fava bean ragout, preserved lemon, and mint vinaigrette; pan-seared salmon with endive-and-watercress salad, parsnip puree, and orange reduction; sautéed sea scallops with mashed potatoes, wild mushrooms, and sage emulsion; market vegetable risotto with Reggiano cheese; sauteed pork loin with crispy polenta and market-peach/rosemary jus; beef shortrib and tenderloin with summer root vegetables, pommes frites, and red-wine sauce.
Lunch and dinner desserts: Chocolate souffle cake with bourbon cream; beignets with chocolate sauce and raspberry jam; fruit crisp with vanilla-bean ice cream.
This glam Indian restaurant in Penn Quarter is extending their Restaurant Week lunch and dinner menus through August 23.
Lunch appetizers: Dakshini chicken tikka; Parsi lamb cutlet with spiced tomato chutney; beetroot wada with coconut chutney.
Lunch entrées: Chicken makhani; lamb with pineapple and cashews; tandoori salmon; palak paneer.
Dinner appetizers: Banana-shrimp balchao with perri-perri masala and banana pancake; Dakshini chicken tikka; Parsi lamb cutlet with spiced tomato chutney; spiced potatoes and chickpeas with tamarind and mint chutney; crispy spinach with sweet yogurt, tamarind, and date chutney.
Dinner entrées: Chicken makhani; lamb with apricots, malt vinegar, and straw potatoes; mixed grill with salmon, chicken tikka, and seekh kabob; Goan fish curry; black cod with dill, honey, star anise, and red-wine vinegar; palak paneer.
Lunch and dinner desserts: lychee-rose sorbet; mango-saffron ice cream; carrot halwa with cinnamon sabayon; vermicelli kheer.
Franco Nuchese's popular hangout is offering Italian-accented lunch and dinner specials.
Lunch appetizer: Fava bean salad with green apple, celery, and pecorino.
Lunch entrées: Grilled dorade with green beans and asparagus salad; angel-hair pasta with tomato, basil, and buffalo mozzarella.
Lunch desserts: Tiramisu; summer fruit salad with vanilla ice cream.
Dinner appetizers: Buffalo mozzarella with bresaola and oranges; cavatelli with spicy Italian sausage, broccoli rabe, and pecorino.
Dinner entrées: Grilled dorade with green beans and asparagus salad; chicken scaloppine with capers and lemon sauce.
Dinner desserts: Tiramisu; summer fruit salad with vanilla ice cream.
Lunch appetizer: Pumpkin-and-amaretti-filled half-moon pasta in butter-and-sage sauce.
Lunch entrées: Pan-roasted rockfish in white-wine sauce over red pearl onions and snow peas; chicken scaloppini in lemon-caper sauce with sautéed spinach.
Lunch dessert: Tiramisu.
Dinner appetizers: Crispy zucchini-blossoms stuffed with prosciutto and ricotta; squid-ink tagliolini with scallops, calamari, shrimp, and broccoli, in garlic and olive oil.
Dinner entrées: Roasted veal with green beans and a saffron-risotto cake; seared dorade with artichoke flan and sautéed spinach.
Dinner dessert: White-chocolate/raspberry mousse.
The Glover Park location of this sushi favorite is offering shortened (and dessert-less) lunch and dinner menus.
Lunch and dinner first course: Miso soup and Sushi-Ko salad.
Lunch second course: Tempura appetizer; sashimi appetizer.
Lunch third course: Ten-piece sushi assortment; chicken teriyaki.
Dinner second course: Tempura appetizer; sashimi appetizer; salmon ceviche; softshell-crab roll.
Dinner third course: 12-piece sushi assortment; chicken teriyaki; shrimp and vegetable tempura.
•Taberna del Alabardero
This elegant, old-world Spanish dining room will serve a limited menu for lunch and dinner.
Lunch and dinner appetizers: House salad; gazpacho; white-asparagus terrine; scallops, strawberries, and peas with lime vinaigrette ($3 upcharge).
Lunch and dinner entrées: Grilled monkfish with cream of carrot and French beans; rockfish with artichoke, tomato, and Spanish sausage sauté; grilled tuna with sautéed spinach, pinenuts, raisins, and sweet tomatoes; entrecot of Angus beef with piquillo peppers and asparagus ($7 upcharge); garlic chicken with potato puree; roasted baby goat with zucchini and cheese sauce.
Lunch and dinner desserts: Flan; rice pudding; almond sponge cake with pastry cream; strawberries in vinegar with yogurt foam.
New chef Enzo Fargione brings new buzz to this theatrically decorated K Street dining room. It's serving RW lunch and dinner menus through August 19.
Lunch appetizers: Crispy fennel with, walnuts, oranges, goat cheese, and lemon vinaigrette; mixed field greens in balsamic vinaigrette.
Lunch entrées: Penne with gorgonzola sauce, lemon zest, prosciutto, and pistachio; shaved roasted leg of lamb with black-olive sauce, potato puree, and spinach.
Dinner appetizers: Tomato-and-roasted-eggplant popsicle with cracked black pepper and basil gelatin; agnolotti filled with ricotta and taleggio cheeses, with pureed red peppers and crunchy leeks.
Dinner entrées: Stuffed baby-pig porchetta with pureed potatoes, sautéed spinach, and black-olive sauce; seared diver scallops with caponata ragu and basil sauce.
Dinner dessert: Apple crisp with caramel sauce.
This Old Town hangout, where Tony Chittum turns local ingredients into richly satisfying dishes, is offering a dinner menu.
Dinner appetizers: Scallops with pickled red onion, basil pesto, and Parker House panzanella salad; chilled roasted pepper soup with chive sour cream, toasted pine nuts, and raw summer squash salad; shaved Virginia ham with local peaches, feta, and upland cress.
Dinner entrées: Scottish salmon with mixed local peas, morels, lemon zest, and pea-tendril pesto; grilled bistro filet with Path Valley tomatoes, crispy Maytag bleu cheese, and black truffle; handmade fettuccini with trumpet mushrooms, mascarpone cream, and garlic breadcrumbs.
Dinner desserts: "Peppermint Pattie" with two types of chocolate and three types of mint; goat's-milk cheesecake with strawberries two ways and vin cotto.
Jeff Buben’s chic, mod-Southern restaurant offers extensive RW menus for lunch and dinner. At dinner, you can put together a three-course tasting menu for $35.08, or opt for a five-course tasting menu for $50.08.
Lunch and dinner appetizers: Thinly sliced raw hamachi with cucumber, fuji apples, lime basil, and smoked-scallop essence ($3 upcharge); Mercer Farm rabbit mortadella with pickled cipollini onions, chanterelle mushrooms, and sunflower shoots; house-smoked wild king salmon with vidalia onions, salmon roe, yogurt-cucumber soup, and croutons; summer market lettuces with Brad’s goat-cheese/apricot roulade, spiced pecans, and Champagne; chicken-fried bobwhite quail with rosemary biscuit, country ham, and morel mushroom gravy ($3 upcharge); Point Judith calamari stuffed with oyster sausage with avocado, tomato, and periwinkle vinaigrette; coddled Path Valley Farm duck egg with red-corn polenta, crisp sweetbreads, and pickled-tongue vinaigrette ($3 upcharge); goat-cheese/beet ravioli with pickled bull’s blood beets, marigold tarragon, and red-vein sorrel.
Lunch and dinner entrées: Maine diver scallops with surry-sausage crust, chow chow, rice beans, and bouillabaisse emulsion ($4 upcharge); Tasmanian sea trout roulade with warm cauliflower panna cotta, curry/golden raisin puree, and smoked trout roe; wild head-on gulf shrimp with Anson Mills grits, heirloom onions, and tasso ravigote; vidalia-onion bread pudding with heirloom carrots, sweet-onion puree, and carrot-ginger emulsion; slow-roasted Shenandoah baby goat with sweet-garlic confit, cucumber-yogurt raita, zucchini, and flatbread ($4 upcharge); corned Japanese Kuroge beef brisket with yellowfin potato pavé, trumpet mushrooms, and ginger-beer reduction ($4 upcharge); braised Pipe Dream Farm pork belly with sugar-snap peas, Virginia peanuts, rye berries, and ham-hock bouillon; yellowfin potato pavé with chanterelle mushrooms, camembert fondue, and summer truffle emulsion.
Lunch and dinner desserts: Peanut butter and jelly, with a peanut-butter/milk-chocolate crunch bar, Champagne grape gelée, and sweet-milk froth; Pipe Dream Farm goat-cheese bavarian with blueberry compote and black-olive madeleines; “whopper,” baked meringues with malted-milk-chocolate mousse and condensed-milk emulsion; lemon chess pie with berry compote and sweet cream; Georgia pecan tart with bourbon-caramel sauce and vanilla ice cream; seasonal sorbet terrine with ginger sablés and summer fruit soup; cheese course ($5 upcharge).
This jewel-toned Ballston dining room is extending its long list of lunch and dinner specials through August 23. Wine pairings are an additional $15.
Lunch appetizers:Tomato-and-almond gazpacho with avocado, scallions, and almond oil; black-bean soup with chipotle sour cream, fried yucca, and scallions; local heirloom tomato salad with feta cheese and lemon vinaigrette; miniature flatbread with tomato pesto, pecorino, parmesan, smoked mozzarella, oven-dried tomatoes, and basil; English-pea-and-ricotta agnolotti with tomato-Rosé-wine sauce, ham, and tomato-mascarpone mousse.
Lunch entrées: Halibut burger with housemade tartar sauce and fries; turkey scaloppini with vegetable capellini and broccoli rabe; fried chicken with creamed corn and wilted garlic-spinach; goat-cheese beggar's purse with French green lentils, asparagus, garlic spinach, and carrot sauce; poached-shrimp-and-deviled-egg salad with a miniature grilled cheese sandwich.
Lunch desserts: Lemon-meringue tart with blackberry sauce; vanilla pound cake with peaches and ginger creme chantilly; fudge-brownie sundae; cake of the day.
Dinner appetizers: Tomato-and-almond gazpacho with avocado, basil, and almond oil; corn chowder with fried yucca, scallions, and chili oil; local heirloom tomato salad with feta cheese and lemon vinaigrette; deviled-egg, frisee, and arugula salad with radish, endive, garlic-croutons, and tarragon-shallot vinaigrette; seared garlic shrimp with fava-bean agnolotti, tomato-Rosé-wine sauce, cherry tomatoes, and basil; fritto misto with halibut fritters, scallops, calamari, fried lemons, and smoked-tomato mayonnaise.
Dinner entrées: Sauteed Alaskan halibut with mascarpone-tomato mousse, potato gnocchi, and Rosé-wine sauce; pepper-crusted filet mignon medallions with spinach tart, creamy mushrooms, red-wine-beef sauce, and garlic-herb butter; miniature rack of pork wrapped in house-made sausage with ratatouille tart, broccoli rabe, and smoked-ham jus; crispy potato-wrapped salmon with corn pancakes, corn-fava-bean-radish ragu, garlic spinach, and corn butter; goat-cheese beggar's purse with French green lentils, asparagus, garlic spinach, and carrot sauce; fried chicken with mashed potatoes and creamed Swiss chard.
Dinner desserts: Lemon-meringue tart with blackberry sauce; vanilla pound cake with peaches and ginger creme chantilly; warm chocolate-lava cake with mint-chip ice cream; cake of the day.
José Andrés’s airy mezze spot is extending Restaurant Week through August 24. At lunch, you get a choice of three small plates plus dessert; at dinner, you get four small plates and dessert.
Lunch mezze: hummus; baba ghanoush; fattoush salad; crispy eggplant with garlic yogurt; spanakopita; falafel; chicken, orzo, and tomato with kefalograviera cheese; sautéed shrimp with dill; seared salmon with garlic yogurt; grilled lamb skewer with cumin yogurt; crispy skirt steak with spicy green zhoug sauce and yogurt-radish salad; grilled chicken with roasted-red-pepper/walnut sauce.
Dinner mezze: hummus; baba ghanoush; fattoush salad; crispy eggplant with garlic yogurt; zucchini-and-kefolograviera-cheese patties with caper-yogurt sauce; falafel; carrot-apricot fritters with pinenuts and pistachio sauce; shredded chicken in walnut-cilantro sauce; spanakopita; sautéed shrimp with dill; seared salmon with garlic yogurt; chicken with orzo in Turkish tomato sauce; seared scallops with garlic yogurt; grilled chicken with roasted-red-pepper/walnut sauce; grilled lamb skewer with cumin yogurt; spice-rubbed sirloin.
Lunch and dinner desserts: Greek apricots and yogurt; Turkish Delight sundae.
Where do you plan on eating for Restaurant Week? Let us know in the comments—and make sure to report back on your dining experiences!