2016 Alexandria Summer Restaurant Week Menus by Alexandria

Lunch $10|$15|$20

Celebrates Restaurant Week $35 Lunch For Two

Select one of the following Select two of the following

EntrĂŠe

Appetizer

includes your choice of non-alcoholic beverage and Cesar salad with your entrĂŠe

Spinach & Artichoke Dip Parmesan cheese & pita chips

Calamari Banana peppers & marinara sauce

Tuscan Nachos Asiago cheese sauce, grilled chicken, red onion, tomato & banana peppers.

Ribeye Sandwich Toasted ciabatta, roasted ribeye & tapenade

Mediterranean Gyro Turkey, Portobello, mushroom , gorgonzola, cucumber ,onion ,tomato, romaine & house made taziki.

Fire Grilled Beef & Vegetable Skewer Cherry tomatoes, zucchini, yellow squash, red onion with warm cous cous salad.

Creamy Mushroom Risotto carrots, celery, green peas & mushrooms.

Geranio

Restaurant Week August 22th to August 26th, 2016

LUNCH FIRST COURSE A choice of:

Traditional Caesar Salad with Garlic Croutons

www.geranio.net

Roasted Yellow Beet Salad with Arugula and Shaved Parmesan Salad of Vine Ripe Tomatoes and Our Own Fresh Mozzarella with Loads of Fresh Basil

SECOND COURSE A choice of:

Parmesan Risotto with Grilled Zucchini and Asparagus; Shaved Parmesan Penne with Seared Fresh Tuna, Black Olives, Tomatoes and Capers Angel Hair Pasta with Fresh Tomato Sauce and Basil Pesto Wild Mushroom Risotto with Pancetta, English Peas, Shaved Parmesan and White Truffle Oil

THIRD COURSE A choice of:

Our own Tiramisu with Homemade Mascarpone Selection of our Homemade Ice Cream or Sorbet Fresh Red Berries with Marsala Sabayon

$22 per person, not including tax and gratuity

722 King Street, Alexandria, VA 22314 (703) 548-0088

@ jackson20va @ jackson20

EXECUTIVE CHEF BRIAN McPHERSON

*- 2016 Summer Restaurant Week Selections

lunch “line”*

getting started

Build Your Own BBQ Sandwich Or Platter Choose Your BBQ {Select One} Beef Brisket, Pulled Pork, Hot Chopped Chicken, Pork Spare Ribs

Gazpacho / Watermelon, Heirloom Tomato 10 Roof Top basil, Sea Salt Ice Cream, Country Bread* Deviled Farm Eggs / Habanero, Benton’s Bacon, 7 Scallions* Country Ham and Corn Fritters Burger’s Brown Sugar Country Ham, Avocado Ranch

Caesar / Romaine, Caesar Dressing, Croutons, Anchovies*

Wedge / Iceberg, Pickled Red Onion, Burger’s Smokehouse Bacon, Blue Cheese Dressing

Choose Your Side Mac and Cheese, Collard Greens, Mashed Potatoes and Gravy, Baked Beans, French Fries, Mixed Greens, Chips, Onion Rings Lunch Line Upgrade {Select One} Bourbon Barrel Hot Sauce, Carolina BBQ, Cole Slaw, Pickles, Onion Rings Beverage Of Your Choice Sweet Tea, Lemonade, Fruit Punch Kool Aid, Soft Drink, Coffee Or Tea, Still Or Sparkling

entrees

salad “bar”

Sandwiches Get A Choice Of

Build Your Own Salad Bar

{ Mixed Greens, French Fries, Potato Salad Or Chips }

Start With Greens {Select One } Mixed Farm Greens, Romaine, Iceberg, Butter Lettuce

Turkey Sandwich / Swiss, Dill Aioli, Avocado, Arugula, Tomato, Grilled Harvest Bread

Portobella Sandwich / Giardiniera, Olive Tapenade, Arugula, Tomato, Whole Wheat Ciabatta

Tavern Burger / Benton’s Bacon, LTO, American Cheese, Apple Cider Cole Slaw, BBQ Aioli

Buttermilk Fried Chicken / French Fries, Apple Cider Cole Slaw

North Carolina Mountain Trout Amandine / Sunchoke Purée, Hen of Woods, French Beans, Brown Butter*

Buttermilk Fried Chicken / French Fries, Apple Cider Cole Slaw

Pimento Cheese Ravioli / Cream Corn, Sweet Potato Purée, Crispy Shallots*

Collard Greens Fried Green Tomatoes

Add A Dressing {Select One} Maytag Blue Cheese, Ranch, Honey-Balsamic Vinaigrette, Champagne Vinaigrette, Red Wine Vinaigrette, Caesar Top With A Protein {Select One} Pulled Pork, New Frontier Bison Hangar Steak, Grilled Scottish Salmon, Marinated Portobello, Chicken Breast Pick Your Sides {Select Three} Broccoli & Ham Salad, Creamy Cucumber Dill Salad, Beet & Feta Salad, Macaroni Salad, Potato Salad, Quinoa & Farro Salad

sides 7 Mac N’ Cheese

Mashed Potatoes & Gravy

Mixed Greens

Baked Beans Chips

French Fries

Please alert your server to any allergies you may have. *Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Jackson20.com

Laporta’s 1600 DUKE STREET ALEXANDRIA VIRGINIA 22314 703.683.6313 LUNCH MENU RESTAURANT WEEK Three course $22.00

Soup of the day Changes daily Caesar salad Traditionally prepared House salad Greens with tomato, olive, cucumber, bleu cheese, vinaigrette Mesclun greens with pear emulsion Daikon radish, beet chips, shiitake mushroom, fruit dressing

Tutta mare Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with crushed red pepper Salmon fettuccine Fresh salmon over fettuccini noodles with a dill infused cream Wild mushroom pasta V Shiitake and button mushrooms tossed in olive oil With pimento and spinach over penne Cheese ravioli V Reggiano and ricotta ravioli, button and oyster mushrooms over a bed of marinara topped with folded sweet basil

Second course Entrees from regular menu:

Third course Dessert choice:

First course Soup of day or starter salad:

Virginia brook trout Fresh Virginia trout fillets rolled in French mustard and herbed bread crumbs sautéed in olive oil and served Over basmati white rice with a lime burre blanc Encrusted grand banks cod Almond and cereal grain encrusted cod fillet Glazed with honey and Dijon mustard Seared salmon fillet ** North Atlantic salmon rolled in sesame seeds, Seared and served with a sundried tomato pesto Shrimp and mushrooms en croute Diced mushrooms in puff pastry ringed with bell pepper sauce and jumbo shrimp Chicken envoltine ** Boneless chicken breast Stuffed with feta cheese, spinach and roasted red bell pepper Wrapped with apple wood smoked bacon Roasted and finished with a fresh thyme reduction Braised mushrooms and toast crisp V Assorted mushrooms with stewed tomatoes and sautéed spinach with toast crisps Bourbon bar-b-que hanger steak Sliced aged hanger steak marinated in makers mark bourbon, grilled, bar-b-qued and served with our southern style mac and cheese Seared pork schnitzel Tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon, butter and white wine sauce Pasta laporta Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed Chicken fettuccine Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and parmesan cheese

Margaret bakes every day, so these are just a few of the available selections! Warm apple cobbler Passed down through generations of Laportas, this recipe is on the top of our list! Prepared with Granny Smith apples and served warmed with cinnamon ice cream Chocolate godiva mousse cake Chocolate cake soaked in Godiva liqueur with alternating layers of milk chocolate mousse, piped with our homemade whipped cream Lemon tart** Individual pie shell filled with our hand-stirred lemon curd, topped our homemade whipped cream and fresh fruit Big m cheesecake Our twin-layered cheesecake of vanilla cream cheese and sweet sour cream, topped with our raspberry coulis Tiramisu Ladyfingers drenched with espresso and Kahlua, layered with sweet mascarpone cheese and dusted with bittersweet cocoa Strawberry fleurette** Fresh strawberries covered in our homemade whipped cream, nested in a French puffed pastry over a mirror of caramel Award-winning carrot cake Not your traditional carrot cake! A rich, dense cake featuring walnuts served in two thin slices finished with a buttermilk and syrup glaze **Prepared gluten-free or dairy-free upon request V denotes vegetarian option

Alexandria Restaurant Week August 22-27, 2016 Lunch Soup du Jour Escargots 6 Snails with Garlic, Parsley Butter Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive Red Beet and Goat Cheese Salad with Frisée and Balsamic Vinaigrette Pâté de Campagne **************** Fish of the Day Crab Cake with Capers and Diced Tomato Sauce Veal Scaloppini with Wild Mushroom Sauce Black Angus Coulotte Steak with Green Peppercorn Sauce Duck Leg Confit with Red Wine Lentils Baby Spinach Risotto with Parmesan Sauce **************** Traditional Crème Brûlée Profiteroles Sorbet Assortment

*** Bread Basket (+$3) ***

Three Courses - $20, excluding Beverages, Taxes and Gratuity 218 N. Lee Street, Alexandria, VA 22314

703-683-1007

Choice of Entree and Appetizer or Dessert $20 per Person Sharables

Sandwiches, Etc.

Spicy Crab Dip

Stuffed Dates

lump crab, Sriracha, sherry, cream cheese stuffed with blue cheese, wrapped in bacon

Fried Green Tomatoes

Farmer’s Lunch

fried crisp, with creamy mustard sauce local cheeses and cured meats

Eggs & More Bananas Foster French Toast

caramelized bananas, cinnamon & nutmeg

Vegetable Omelette

shallots, peppers, vegetables and home fries

Ham & Cheese Omelette

country ham with cheese and home fries

12 12 13

Porchetta Sandwich

Grilled Steak

Smoked Chicken

Pulled Duck BBQ

BLGT

Grilled Seasonal Vegetables

Fresh Fish of the Day

roasted and seared pork tenderloin & pork belly with house mayo and house jam with chimichurri & romaine on baguette, grilled corn on the cob with avocado, lettuce & tomato on multigrain, with mac & cheese braised duck, cole slaw, house bbq sauce on brioche bun, with cheese grits fried green tomato, bacon, lettuce and mayo goat cheese, lettuce & tomato on black bread, with grilled corn on the cob lightly blackened, with house-made tartar sauce on multigrain bread, with cheese grits

Crab Omelette

Country Benedict

Brunch Burger

Chesapeake Benedict

Shrimp & Grits

jumbo lump crabmeat with Old Bay, home fries poached eggs & hollandaise on country ham with Maryland lump crab, home fries

Salads 11

Magnolia’s Caesar

Caesar Salad with Spicy Shrimp Corn & Squash Salad

18 11

Grilled Steak

romaine lettuce, fried anchovies, parmesan

seasonal squashes, corn, lemon vinaigrette chimichurri and mixed greens

large shrimp with spicy bourbon butter, on smoked cheese grits

Dessert

Tomato & Buratta

mixed greens and cherry balsamic dressing

fried green tomato, poached egg, home fries

Lemon Bread Pudding Mom’s Hot Fudge Sundae Fresh Fruit Amaretto Ambrosia Vanilla Bean Cheesecake Pecan Pie with Ice Cream Berry Rhubarb Cobbler & Ice Cream Berry Rhubarb Cobbler & Ice Cream Coconut Cake & Marshmallow Ice Cream

7 5 6 7 7 7 7 7

Summer Restaurant Week Two-course lunch $15* Offered Monday-Friday Friday, August 19 – Friday, August 26, 2016

STARTER select one FRIED OLIVES pimentón aioli DEVILED EGGS chef’s whimsy

DAILY SANDWICH SPECIAL MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

DESSERT

Spit Crab Spit Spit Spit

Roasted Cake Roasted Roasted Roasted

Turkey Pork Lamb French Dip

select one

NUTELLA BUDINO ganache, caramel crack cookie MAJESTIC COCONUT CAKE

*Beverages, bar, tax, gratuity are additional. No substitutions, please.

Alexandriaâ&#x20AC;&#x2122;s Restaurant Week Appetizers: choose one Wedge Salad + Caesar Salad Garden Salad +

EntrĂŠes: choose one Beef Short Ribs+ Rosemary Chicken+ Vegetable Scampi

Dessert: choose one Apple Pie Bread Pudding

3200 Mount Vernon Memorial Highway | Mount Vernon, Virginia 22121 www.mountvernon.org/inn

Restaurant Week Lunch Menu

Appetizers (choice of)

She Crab Soup

Buttermilk Crab Hushpuppies

Our specialty

With Honey Aioli

Crispy Fried Brussel Sprouts

Mixed Green Salad

With Sriracha-Honey Glaze

With Creole Mustard Dressing

Entrees (choice of)

Spicy Pecan Crusted Haddock Served with a creole mustard cream sauce and garlic-parsley rice

Louisiana Summer Sauté Gulf shrimp & crawfish sauteed with garlic, spring onions and cajun spices Served with garlic-parsley rice

Southwestern Salmon Salad On a bed of mixed field greens tossed with tomato corn salsa & drizzled with an avocado vinaigrette Topped with onion straws

Desserts (choice of) Creole Bread Pudding

Chocolate Mousse

w/”Bailey’s Irish Cream” toffee sauce

w/rich Dark Belgian Chocolate

Coffee, Tea or Soda

20.00 pp

Tax and Gratuity Not Included August 2016

Three Course Price Fixe LUNCH for $20.00 per person

First Course Choice of:

Soupe du Jour Mesclum lettuce, feta cheese, tomatoes, house dressing.

Second Course Choice of:

Capelllini Napoletana Angel hair pasta, fresh basil, Marinara sauce. Salmone con Salsa di Mango Salmon filet, fresh mango salsa with apple, fig-balsamic glaze. Pollo “Maria Antonietta” Breast of chicken, fresh basil pesto, roasted sweet red pepper, mozzarella cheese, gratinee .

Scaloppini di Vitello Forestiere Breaded veal scaloppini, variety of mushrooms, touch of garlic, parsley, light brown sauce.

Dolce Select from our extensive tray of desserts. (*) May contain Raw or Uncooked Ingredients, Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions. ”

T AX AND GRAT UIT Y NOT INCLUDED NOT VALID W IT H ANY OT HER OFFERS, DISCOUNT S, COUPONS OR PROMOT IONS.

Summer Restaurant Week 2016 Lunch Menu

Fine Seafood, Historic Setting Appetizer Choice Of She Crab Soup Our House Specialty!

New England Clam Chowder Rich and Creamy with Red Bliss Potatoes House Salad With Garlic Mustard Dressing

Entrée Choice Of Grilled Atlantic Salmon Sautéed Texas Treasure Shrimp, Spring Onions – White Wine and Sherry Served with Saffron Rice Pan Seared Filet Mignon Tips With Sautéed Mushrooms, Roasted Red Peppers, Spring Onions and Lemon Butter Served with Potato Salad Shrimp Salad Stuffed Avocado On a Bed of Romaine Lettuce with Fresh Cantaloupe, Honeydew, Strawberries Watermelon, Grapes

Dessert White Chocolate Raspberry Bread Pudding With Chantilly Cream ICE TEA or COFFEE

$20.00/person, NOT including tax or tip

The Wharf | 119 King Street | (703) 836-2836 | www.wharfrestaurant.com

RE STAU R ANT

W EEK

CH I L L E D R E D PE PPE R S OU P P OAC HE D S H R IMP, YOG U R T, BR IOC H E

SW E ET GE MS S A L A D AVO CAD O, HAZ E L N U TS , RAS P BE R RY V IN A IG R E T T E

CRI SP Y C HIC KE N A N D G R I T S COARS E G RO U ND G R ITS , S O F T P OAC H E D EG G , G R E E N ON ION

H E R BE D BU C AT I N I SW EET CO RN, M AI TAK E M U S H R OOMS , TOAST E D WA L N U TS , SW E E T COR N C R E A M

SE A R E D S A LMON LAT E S U M M ER V EG E TA BL E RAGO U T, C H A R R E D L E MO N

SPICY CRI SP Y C H IC KE N S A N DW IC H CAB OT C HED DA R , H E I R LO O M TO MATO, D U KE S MAYO

OR E O SI LK TORT E WHI P P ED M I LK C H OCOL AT E G A N AC H E , MIN T ME R E N G U E

P OPPYSE E D F R I T T E R S B ERRY CO M P OT E, L I ME C U R D, VA N I L L A W H IP P E D C R E A M

EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA

* I T E M S A R E C O O K E D T O O R D E R A N D M AY C O N TA I N R AW I N G R E D I E N T S . C O N S U M I N G R AW O R U N D E R C O O K E D M E AT S , P O U LT R Y, S E A F O O D , S H E L L F I S H O R E G G S M AY I N C R E A S E YO U R R I S K O F F O O D - B O R N E I L L N E S S E S , E S P E C I A L LY I F YO U H AV E C E R TA I N M E D I C A L C O N D I T I O N S .

Alexandria’s Finest Dining Summer Restaurant Week 2016 Lunch Menu

Appetizer Choice of

She-Crab Soup Our specialty! Creole Alligator Stew Topped with chopped egg and a touch of sherry

Mixed Green Salad With our homemade creole-mustard dressing

Entrée Choice of

Horseradish Crusted Tilapia With lump crabmeat and a champagne leek sauce Served with smashed potatoes and fresh asparagus Sautéed Chicken Sanibel With shrimp, cremini mushrooms, and creole mustard sauce Served with saffron rice Grilled Kobe Burger 100% Wagyu beef with Monterey jack cheese, caramelized onion, sautéed mushrooms, lettuce, and tomato Served with French fries

Dessert Choice of

Creole Bread Pudding With toasted pecans, pineapple, and raisins

Fresh Strawberries With homemade Chantilly cream

Coffee, tea, and soda

$20.00/person, tax and gratuity not included The Warehouse | 214 King Street| (703) 683-6868 | www.warehousebarandgrill.com

Di nnerf orTwo $35

BOMBAY CURRY COMPANY Celebrating Alexandria Restaurant ‘Week’ August 19th thru 28th, 2016 DINNER FOR TWO $ 35 plus tax (Dine in only) SELECT ONE STARTER TO SHARE

PICK AN ENTRÉE EACH FROM THE MENU Complimentary Nan, ‘tandoor’ baked bread. Complimentary side of Dal Makhani, curried black lentils. Complimentary side of ‘surprise vegetable’ of the day. Complimentary ‘Kachumbar’ Raita. Complimentary Mango Chutney We hope you saved some room, As we would like you to ENJOY A DESSERT EACH.

Thank you for your visit and consideration 2607 Mount Vernon Avenue, Alexandria VA 22301. T 703.836.6363 bombaycurrycompany.com

203 The Strand, Alexandria, Va 22314 703-836-4442

Restaurant Week 2016 August 19th â&#x20AC;&#x201C; 28th

choice of:

Steak Frites

Grilled 8oz flat iron, hand cut fries, bearnaise

Mustard Crusted Wild Blue Catfish Hand cut fries, cole slaw, remoulade

Chicken Virginia

Lump crab and Virginia country ham in sherry cream over breast of chicken, jasmine rice and asparagus

Dessert â&#x20AC;&#x201C; Ice Cream Sandwich Corn cookie sandwich with strawberry ice cream

$35.00 dinner for two

Cheesetique

Cheese & Wine Bar

ALEXANDRIA RESTAURANT WEEK August 19th - 28th

$35 for Two SELECT THREE BOARD

Your choice from a rotating selection of seasonal cheeses and artisan meats

~ AND ~

CHOICE OF TWO ENTREES • Bacon Spinach Salad • Panzanella Salad • Mac ‘n Cheesetique • Mac of the Moment • The Grown-Up with side of greens • The Grilled Pimiento with side of greens • The Brie & Pear with side of greens • The Caprese with side of greens

~ AND ~

CHOCOLATE MOUSSE TO SHARE

Creamy, cool and chocolaty. ‘Nuff said!

Lunch & Dinner only. Offer unavailable during Saturday & Sunday brunch.

2016 Restaurant Week Menu Dinner for two - $35. Dinner for 1 - $17.50 Choice of Appetizer: Sweet & sour popcorn shrimp Spinach salad with feta, cranberries, balsamic vinaigrette

Choice of Entrees: Philly cheesesteak with our house cheese blend, homemade roll and fries Marinated Chicken kabob on a bed of red lentils

Choice of Dessert: No bake banana cream pie Chocolate Lava cake

Murphyâ&#x20AC;&#x2122;s Grand Irish Pub $35 three course dinner for two Starters Appetizer of the Day to Share Or Soup of the Day or Salad Each

Murphyâ&#x20AC;&#x2122;s Grand Irish Pub Entrees Grand Irish Pub Choice of One

Pub

Braised and roasted Pork Shank with Prosciutto and Porcini mushrooms. Served with garlic mashed and fresh vegetables $35potatoes three course dinner for two

dinner for two

Parmesan & Horseradish crusted Chilean Sea Bass topped with an orange reduction sauce. Served with garlic mashed potatoes and fresh vegetables Flaming 8oz Filet Mignon with chive butter. Served with garlic mashed potatoes and fresh vegetables Sauteed Chicken Breast in a pesto sauce. Served with garlic mashed potatoes and fresh vegetables. Yankee Pot Roast. Slow Cooked Chunks of All Natural Beef served with Mashed Potatoes and Root Vegetables

Dessert Jameson Cake or Apple Crisp

First Course Choice:  House Salad  Small Caesar Salad  Cup of Tomato Bisque

Second Course Choice: Lemon Chicken Pappardelle Lemon pepper chicken breast, grilled and sliced, plated over sautéed spinach, tomatoes, onion, artichoke, roasted red bell pepper, garlic, white wine and sundried tomato pesto, and finished with goat cheese, all over pappardelle pasta Jack Daniel's Pork Chops: Twin boneless pork chops, pan seared and finished in oven, brushed with our Jack Daniel's glaze and served with cheddar scallion mashed potatoes and sautéed vegetables Wild Mushroom Ravioli: Wild mushroom ravioli sautéed with fresh spinach, diced pancetta, chopped Portobello mushrooms, tomato and sweet onion in a sherry-parmesan cream sauce, finished with parmesan cheese Half Rack Barbecue Ribs Slow roasted pork barbecue ribs, finished on the grill and brushed with our house BBQ sauce, served with hand cut fries and cole slaw

Third Course Choice to Share: 

 Red Velvet Cake Chocolate Mousse Cake

WELCOME TO ROCK IT GRILL CHOOSE ANY SINGLE APPETIZER AND TWO ENTRÉES FOR $35. APPETIZERS

KARAOKE NIGHTLY 1319 KING STREET 703.739.2274

Rock It Fave's

¾ HOT WINGS ... Crispy wings in a Louisiana hot

sauce, with celery, carrots and bleu cheese dressing ...double order 16... add 1.50 for fries QUESADILLA ... With chicken, cheddar and jalapeno peppers. Garnished with lettuce, tomato, sour cream, guacamole and our delicious salsa

Ã SPICY BEEF EGG ROLLS ... Three vegetable &

beef egg rolls served with our spicy chili aioli, +1.50 for fries A STEAK BITES ... Small bites of filet mignon wrapped in bacon with a side bleu cheese dressing. +1.50 for fries

Under the Sea GARLIC SHRIMP 1/2 lb peeled shrimp sautéed in garlic and butter served with cocktail sauce MUSSELS Served in a garlic cream sauce or marinara and a side of garlic bread

CRABBY FRIES Our cheesy crab dip served over an order of seasoned fries. Topped with two cheeses

Finger Lickin' Fried

º BUFFALO TENDERS ... Tossed in LA hot sauce, served with bleu cheese dressing. Add .75 for celery & carrots Add 1.50 for fries

FRY-BASKET ... Breaded fry bites of: ravioli, mushrooms, jalapeno poppers & pickle chips. No substitutions. With Ranch & Marinara

Entrées

_ SIRLOIN STEAK 8 oz sirloin grilled to your liking, served with baked potato and veggie of the day _ BLACKENED SALMON Char-grilled, with rice pilaf and our veggie of the day

FRIED SHRIMP Lightly hand breaded shrimp fried to a golden brown, served with seasoned fries, coleslaw and cocktail sauce MESQUITE BAKED CHICKEN BREAST Two pieces, with a baked potato and our veggie of the day BEEF WITH SNOW PEAS & MUSHROOMS Lightly sauced, served over rice pilaf

$10 Lunch 11:00 am - 2:30 pm PEPPER STEAK WITH RICE PILAF LIVER & ONIONS WITH MASHED POTATOES HAWAIIAN CHICKEN WITH RICE PILAF & VEGGIE ROCK IT'S COBB SALAD OR ASIAN CHICKEN SALAD BLACKENED CHICKEN PASTA WITH MUSHROOMS GARLIC & CREAM MUSSELS OVER PASTA WITH GARLIC BREAD www.softcafe.com

SHOOTER McGEEâ&#x20AC;&#x2122;S 2016 RESTAURANT WEEK DINNER FOR TWO FOR $35 *INCLUDES CAESAR OR GARDEN SALAD FOR EACH* *AND A DESERT TO SHARE* CLASSIC CREOLE JAMBALAYA CHICKEN, SHRIMP, ANDOUILLE SAUSAGE, BELL PEPPERS, ONION, CELERY AND TOMATOES SLOW SIMMERED IN A RICH TOMATO CREOLE SAUCE WITH RICE

BLACKENED CHICKEN PASTA GRILLED BLACKENED CHICKEN SLICED AND TOSSED IN A CREAMY CAJUN ALFREDO SAUCE WITH DICED TOMATOES AND SCALLIONS OVER A BED OF LINGUINE

MEATLOAF A SIXTY YEAR OLD RECIPE WITH ANGUS GROUND BEEF, FINISHED WITH A BEEF GRAVY AND SERVED OVER GARLIC MASHED POTATOES AND OUR FRESH VEGETABLE OF THE DAY

BEER-BATTERED FISH & CHIPS HAND-CUT COD FILET DUSTED WITH SEASONED FLOUR AND DIPPED IN A WHEAT BEER BATTER, GOLDEN FRIED AND SERVED WITH FRENCH FRIES, COLESLAW AND A SIDE OF TARTAR SAUCE

Southside 815 Restaurant Week Dinner for Two for $35

Includes Appetizer to Share and Choice of 2 Entrees

Appetizers

“815” Biscuits

Fresh backfin crabmeat and Virginia ham sauteed in a cream gravy and plated over sweet potato biscuits

Fried Green Tomatoes

Served with remoulade sauce for dipping

“Southside” Nachos

Chips topped with choice of pulled pork or jalapeno honey pulled chicken, cheddar and jack cheeses, pico de gallo, lettuce, and sour cream

Entrees

“Southside” Meatloaf

Firegrilled meatloaf topped with tomato bacon gravy. Accompanied by mashed red potatoes and southern greens

Jambalaya Pasta

Gulf shrimp, andouille sausage, roasted chicken, and chopped vegetables tossed with penne pasta in a spicy cajun cream sauce

Drunken Pot Roast

Seasoned sirloin simmered in ale, onions, brown sugar, and spices then topped with pan gravy. Accompanied by mashed red potatoes and southern greens ******For an additional $7 (Dinner for Two for $42), you may choose any appetizer or entrée on the menu with absolutely no restrictions including steaks, seafood, and chef’s nightly specials. No item substitution on $35 menu.

RESTAURANT WEEK $35 DINNER FOR TWO APPETIZERS:

CAPRESE SALAD ROMA TOMATOES, FRESH MOZZARELLA, BASIL, BALSAMIC REDUCTION

RAW OYSTER SAMPLER HALF A DOZEN

3 TYPES OF OYSTERS 3 STYLES GAZPACHO COLD VEGETABLE SOUP

YOUR CHOICE OF ENTRÃ&#x2030;E: VEGETABLE TORTELLINI ZUCCHINI, SQUASH, MUSHROOMS, TOMATOES W/ WHITE WINE

BLACKENED COD W/ CHAMPAGNE AND FENNEL RISOTTO

DRUNKEN LAMB CHOPS W/ ROASTED VEGETABLE MEDLEY

DESSERT: GOAT CHEESE TRUFFLE DIPPED IN WHITE CHOCOLATE W/ STRAWBERRY COMPOTE

Thr eeCour se Pr i x-Fi xe $35

219 Restaurant Week $35/Person Excluding tax & 20% gratuity

first course GUMBO YA-YA

CRISPY PORK BELLY spicy soy

ROASTED BEETS

goat cheese/citrus vinaigrette cajun curry almonds

entrée

BLACKENED SALMON*

dirty rice / southern greens / lemon-thyme beurre-blanc

COQ AU VIN

braised free range dark meat chicken / red wine & herb de provence mirepoix / garlic mashed potato

LAMB BOLOGNESE

ground lamb ragu / garlic / mint / ricotta cheese / fettucini

RIBEYE AU POIVRE*

roasted fingerling potato / haricot vert / thyme red wine veal reduction

dessert BERRY SORBET

seasonal selection

BREAD PUDDING rum raisin sauce

Executive Chef

Bouchaib Naji *consuming raw or undercooked products may increase your risk of foodborne illness

219 King St. ◊ Alexandria, VA 22314 ◊ 703-549-1141 ◊ 219restaurant@gmail.com

1st Course Roasted Mixed Baby Beet Salad Goat Cheese, Arugula, Frisse, Balsamic Glaze Port City IPA Braised Pork Cheeks Truffled Polenta, Pickled Maitake, Sweet Onion Marmalade Snapper Crudo Sliced Radish, Dill, Pickled Cucumber, Jalapeno, Beet Chips, Spring Onions, Espelette Roasted Cauliflower Meyer Lemon, Watercress, Pickled Pink Peppercorn 2nd Course Braised Pork Shank Sauteed Spinach, Mashed Potatoes Rockfish Judith Point Calamari, Cockles, PEI Mussels, Smoked Tomato Broth, Peewee Potatoes Over Roasted Amish Chicken Creamy Grits, Roasted Root Vegetables Snake River Farms Wagyu Hanger Steak, 8 oz. **Vegetarian Options Available Upon Request 3rd Course Lemon Panna Cotta Lemon Sorbet, Meringue, Strawberry Jam Old Fashion Double Chocolate Cake Seasonal Berries, Vanilla Anglaise Keylime Parfait Coconut Cream, Blackberry Sorbet, Coconut Crisp CrĂ¨me Caramel Grapefruit Supremes, Citrus Madeline, Gooseberries

Bastille Restaurant Week

Tuesday, August 16th – Sunday, September 4th

Three-Course Dinner prix fixe: $35 (Choice of one Appetizer or Salad, one entree and one dessert) Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”

Appetizers & Salads Soupe du Jour GF Beignet of shrimp* Escargots au pistou Snails in a garlic & basil pesto (contain almonds) Fried oysters (Dragon Creek, Montross VA) With preserved citrus aioli Roquette, betteraves et chèvre GF Beets, baby arugula, fresh creamy goat cheese, Pecans, Shallot vinaigrette Tomates, concombres et feta GF Farmers’ market tomatoes, cucumbers, olives, imported feta cheese, aged balsamic Charcuteries du jour

Entrees Moules Basquaise, pommes frites GF Maine mussels with white wine, onions, garlic, tomato, peppers, chorizo, fresh herbs La plancha du jour et le tabbouleh au quinoa GF Daily market seafood selection, Quinoa tabbouleh with cucumber, tomato, peppers, pine nuts, basil, mint, parsley, preserved lemon vinaigrette “Shrimp & grits à la Basquaise” GF Shrimp cooked on the plancha, white polenta, grilled corn and scallions, Basquaise sauce Slow-roasted Norwegian *salmon filet, basil coulis, GF Carnarolli risotto with roasted corn, roasted garlic and confit tomato, tomato crisps *Magret de Canard aux pêches GF Réglisse-honey gastrique, braised peaches, cipoline, summer squashes, roasted potatoes Couscous d’Agneau Braised lamb shoulder, merguez, kefta, harissa-lamb jus Moroccan-spiced summer vegetable stew, garbanzo beans, couscous Virginia Grass Fed beef *burger, brioche bun, Lettuce, tomato, crispy onions. Choice of cheddar, Raclette or Fourme d’Ambert. Pommes frites & watercress. (Add Bacon $1) Onglet a l’Echalotte, pommes frites GF Angus beef hanger *steak, red wine shallot sauce, French fries and watercress

Desserts Assiette de Fromages House selection of 3 cheeses, quince, Michelle’s Fruit & Nut bread (As additional course before dessert $12) Macchiato GF Espresso Bavaroise, Valrhona bittersweet chocolate mousse Chocolate soufflé cake, Espresso ice cream Crème Caramel au fruit de la passion GF Passion fruit flavored crème caramel, almond tuile, Passion fruit sorbet Gateau fondant au chocolat GF Valrhona chocolate truffle cake, caramel, pecan tuile, salted caramel ice cream Profiterole Large crispy choux bun, Vanilla bean ice cream, Valrhona chocolate fudge sauce, chocolate shavings *Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions 7/28/16

Celebrates Alexandria Restaurant Week $35 Prix Fix Menu includes your choice of non-alcoholic beverage and market green salad with your entrĂŠe

Appetizer

Burrata & Heriloom Caprese Balsamic reduction, olive oil & fresh basil

Chicken Fettuccine Alfredo

Select one of the following

EntrĂŠe

Al dente pasta tossed with farm-raised chicken breast and a creamy alfredo sauce.

Balsamic Glazed Chicken Grilled chicken breast, arugula and tomato salad with fresh mozzarella

Grilled Cedar Plank Salmon 7oz salmon, risotto, carrots, peas, mushrooms & taziki.

Flat Iron Steak

Dessert

7oz juicy grilled steak, roasted demi glaze, oven roasted potatoes and lemon zested brocollini

Sorbet A palate cleansing seasonal mango sorbet.

3 COURSES for $35.00 HOUSE COCKTAILS DA VINCI 12

Vodka, Fresh Orange Juice, Sweet Vermouth.

RAFFAELLO 12

Rum, Pineapple Juice, and Milano Espresso.

DONATELLO 12

Fresh Squeezed Lemon Juice, Orange Juice.

WINES

SPARKLING Prosecco, Cinzano, Veneto 7.5 / 35

Classic Italian fizz – fine bubbles, dry and delicate.

WHITE Soave Seresole, Bertani, Veneto 11 / 13 / 42

A great ‘Soave’ – aged for 6 months in oak to create a rich, golden wine with flavors of apricots and pear.

'JULIET' from Verona 36/12/9.5

A blend of Sauvignon Blanc and the local Garganega. Produced near the historical city of Verona in the Northern Italy Veneto region.

RED Chianti Classico Riserva, "Ser Lapo", Mazzei, Toscana 14 / 17 / 54

rich, intense and full bodied red – perfect wine for red meats.

'ROMEO' from Verona 36/12/9.5

A blend of Merlot and the local Corvina grape. A very light, fresh and easy drinking red - perfect for summer.

Bourbon, and Nero D’Avola Red Wine. MICHELANGELO Fresh Squeezed Lemon Juice, Gin, and Aperol.

BOCCONCINI DI PROSCIUTTO E MOZZARELLA

Buffalo mozzarella wrapped in Parma ham seved over a bed of arugola dressed with aged balsamic vinegar.

FUNGHI CROSTINI

Sauteed mushrooms served over toasted rustico Italian bread with chili olive oil.

SUMMER VEGETABLE SOUP A light summer soup with leeks, peas, zucchini, onions, potatoes, and spinach, served with focaccia bread.

AGNOLOTTI

Delicate half moon shaped pasta filled with burrata cheese and herbs, and served with a butter and cream sauce finished with crushed walnuts.

RISOTTO AI FRUTTI DI MARE Seafood risotto with, mussels, calamari, prawns, herbs and chilli.

SALTIMBOCCA DI POLLO

A flattened chicken breast wrapped in Parma ham, finished with a white wine and butter sauce. Served with rosemary & arugula potatoes.

SALMONE E SPINACI

Pan seared fillet of Atlantic salmon served on a bed of lemon and caper baby spinach.

TRUFFLE BAVETTE

9-10oz bavette steak grilled with rosemary potatoes and arugula, served with truffle butter.

ZUCCOTTO

A tipical tuscan dessert made of a sponge cake filled with whipped cream & choccolate with toasted hazelnut.

BACI DI DAMA RICOPERTI

Dark Chocolate Truffle Dipped Baci di Dama Coffee Cream.

TORTA DI STAGIONE

with

A fresh seasonal tart with mascarpone cream, fresh berries and served with white chocolate truffles.

City Kitchen August 2016 Restaurant Week Menu 5:00-11:00PM

Choose One Appetizer to Share: Grilled Brie Grilled brie round topped with strawberry-Balsamic sauce over dressed greens served with “everything” flatbread crackers Pork Belly Carnitas Slow cooked dry rubbed pork belly served in two flour tortillas with tomatillo salsa verde and fresh pico de gallo

Choose Two Entrees: Caribbean Chicken Caribbean jerk spiced boneless chicken breast char-grilled finished with a pineapple and dark rum glazed served with sweet corn on the cob and snipped green beans Salmon* Grilled Atlantic salmon filet topped with a cucumber-cilantro salad served with wild rice and seared flat leaf spinach Beef Burgundy* Petite beef medallions pan seared to your liking and topped with a shallot-Burgundy sauce served with mashed potatoes and julienne summer vegetables

Choose One Dessert to Share: Caramel Brownie Cheesecake New York style cheesecake filled with brownie pieces and caramel swirl finished with chocolate ganache and chopped pecans Triple Chocolate Chambord Cake Three layers of devil’s food cake flavored with Chambord, raspberry puree and finished with a chocolate glaze * The following is provided pursuant to FDA requirements, as enforced by the City of Alexandria. This food item is or may contain raw or uncooked animal derived foods. Consuming raw or uncooked meats, shellfish or eggs may increase your risk of food borne illness.

Alexandria Summer Restaurant Week August 19 â&#x20AC;&#x201C; 28, 2016

$35 Three-Course Dinner Choice of: Seasonal Soup with brown bread & Irish butter. Shaved Fennel & Pickled Carrot Salad arugula, goat cheese & candied almonds.

Choice of: Chargrilled Bistro Steak with sautĂŠed green beans, roasted fingerling potatoes & garlic butter. Linguine with Clams with chili, garlic, cilantro, parmesan cheese & toasted panko breadcrumbs. Vegetarian Flatbread arugula & walnut pesto, artichoke hearts, spinach, feta cheese & black olives. Strawberry & Blueberry Summer Pudding fruit compote & Chantilly cream.

112 King Street | Alexandria, VA 22314 | 703-739-1124 | danieloconnells.com

Alexandria Restaurant Week August 22-28, 2016

Soup du Jour Red Beet & Baby Arugula Salad with Feta Cheese, Savory & Sweet Caramelized Walnuts and Champagne Vinaigrette Burgundy Snails in Garlic, Parsley Butter Merguez Sausage on Pearl Couscous with a Thyme Sauce ************ Loin of Cod on Vegetable Risotto with a Saffron Sauce 6 oz. Black Angus Hanger Steak with a Green Peppercorn Sauce Homemade Potato Gnocchi with Baby Spinach and a Mascarpone Cheese Sauce ************ Vanilla Crème Brûlée

Chouquettes Oven-Baked Choux Pastry with Whipped Cream, Chocolate & Raspberry Dipping Sauces

Fruit Salad with Vanilla Ice Cream Bread Basket +3$ Gluten-free Dinner 3 Courses – 35$, excluding Beverages, Taxes & Gratuity 205 E. Howell Avenue, Alexandria, VA 22301

703-717-9151

IL PORTO Restaurant Week Dinner Menu 3 Courses for $35 Appetizers Calamari Fritti

lightly fried calamari with a side of red marinara sauce

Mozzarella Tomato sliced roma tomatoes with fresh mozzarella served with basil, olive oil & side of balsamic vinegar

Antipasto assorted Italian meats, cheese, marinated vegetables & anchovies served on a bed of romaine lettuce

Entrée Selections Pollo Siciliano

fresh all natural boneless breast of chicken sautéed and topped with lightly fried eggplant, mozzarella cheese, and a delicate cream tomato sauce. Served over fettuccine Alfredo, garnished with broccoli

Pesce Fresco fresh fish, hand-filleted in-house daily. Grilled or broiled

Saltimbucca alla Romana

fresh milk fed veal scaloppini sautéed in a white wine sauce, topped with prosciutto ham and melted mozzarella cheese

Capellini Primavera

(true vegetarian) fresh homemade angel hair pasta with fresh julienne cut vegetables & mushrooms served in a light red or white wine sauce

Dessert Chocolate delight (gluten free), Tiramisu or Spumoni Ice Cream

IL PORTO RISTORANTE, 121 KING STREET, ALEXANDRIA, VA 22314 703-836-8833 WWW.ILPORTORISTORANTE.COM This menu is priced at $35.00 per person, exclusive of tax and gratuity

2016 ALEXANDRIA RESTAURANT WEEK FIRST COURSE: Choice Of

Heirloom Tomato Gazpacho With brioche croutons and micro basil Summer Corn and Crab Soup Corn bread croutons and chives

ENTRÃ&#x2030;E: Choice Of

Pan Seared Rockfish With Chesapeake lump crab, tasso ham, Asiago grits and scallion cream Ancho Honey Barbequed Chicken Breast With fingerling potato, grilled corn and pablano pepper hash

DESSERT:

Meyers Lemon Pound Cake With strawberries and whipped cream

One Marina Drive, Alexandria, Virginia 22314 | 703-548-0001 |

@IndigoLandingVA

Laporta’s RESTAURANT 1600 DUKE STREET ALEXANDRIA VIRGINIA 22314 703.683.6313 DINNER MENU RESTAURANT WEEK Three course $35.00 First course Soup of day or starter salad: Soup of the day Changes daily Caesar salad Traditionally prepared House salad Greens with tomato, olive, cucumber, bleu cheese, vinaigrette Mesclun greens with pear emulsion Daikon radish, beet chips, shiitake mushroom, fruit dressing

Second course entree choice of: Virginia brook trout Fresh Virginia trout fillets rolled in French mustard and herbed bread crumbs sautéed in olive oil and served Over basmati white rice with a lime burre blanc Encrusted grand banks cod Almond and cereal grain encrusted cod fillet Glazed with honey and Dijon mustard Seared salmon fillet ** North Atlantic salmon rolled in sesame seeds, Seared and served with a sundried tomato pesto Shrimp and mushrooms en croute 23.50 Diced mushrooms in puff pastry ringed with bell pepper sauce and three jumbo shrimp Chicken envoltine** Boneless chicken breast Stuffed with feta cheese, spinach and roasted red bell pepper Wrapped with apple wood smoked bacon Roasted and finished with a fresh thyme reduction Braised mushrooms and toast crisp V Assorted mushrooms with stewed tomatoes and sautéed spinach with toast crisps Bourbon bar-b-que hanger steak Sliced aged hanger steak marinated in makers mark bourbon, grilled, bar-b-qued and served with our southern style mac and cheese Filet mignon (up charge $5.00) Grilled eight ounce certified black angus centercut tenderloin of beef on a bed of demi - glace Seared pork schnitzel Tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon, butter and white wine sauce

Pasta laporta Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed Chicken fettuccine Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and parmesan cheese Tutta mare Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with crushed red pepper Salmon fettuccine Fresh salmon over fettuccini noodles with a dill infused cream Wild mushroom pasta V Shiitake and button mushrooms tossed in olive oil With pimento and spinach over penne Cheese ravioli V Reggiano and ricotta ravioli, button and oyster mushrooms over a bed of marinara topped with folded sweet basil

Third course dessert choice of: Margaret bakes every day, so these are just a few of the available selections! Warm apple cobbler Passed down through generations of Laporta’s, this recipe is on the top of our list! Prepared with fresh Granny Smith apples and served warm. Chocolate godiva mousse cake Chocolate cake soaked in Godiva liqueur with alternating layers of milk chocolate mousse, piped with our homemade whipped cream Lemon tart** Individual pie shell filled with our hand-stirred lemon curd, topped our homemade whipped cream and fresh fruit Big m cheesecake Our twin-layered cheesecake of vanilla cream cheese and sweet sour cream, topped with our raspberry coulis Tiramisu Ladyfingers drenched with espresso and Kahlua, layered with sweet mascarpone cheese and dusted with bittersweet cocoa Strawberry fleurette** Fresh strawberries covered in our homemade whipped cream, nested in a French puffed pastry over a mirror of our caramel sauce Award-winning carrot cake Not your traditional carrot cake! A rich, dense cake featuring walnuts served in two thin slices finished with a buttermilk and syrup glaze **Prepared gluten-free or dairy-free upon request V denotes vegetarian option

Alexandria Restaurant Week

Dinner

August 22-28, 2016

Soup du Jour Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive Escargots 6 Snails with Garlic, Parsley Butter Octopus Salad with Black Olives and a Citrus Sauce Roasted Portobello Mushroom with Goat Cheese and Sweet Bell Pepper Coulis Seared Foie Gras with Apricot Chutney (+$15) **************** Maryland Blue Crab Cake with Basmati Rice and Garlic Sauce Black Angus Beef Coulotte Steak with Green Peppercorn Sauce Milk-fed Veal Scaloppini with Tomato and Caper Sauce Berkshire Pork Chop with Roasted Sweet Potatoes and Smoked Applewood Bacon Sauce Fish of the Day Baby Spinach Risotto with Parmesan Sauce Fresh Dover Sole with Clarified Butter, Parsley and Lemon (+$20) Whole Lobster Flambéed in Cognac with a Lemongrass Sauce (+$20) 7oz. Black Angus Beef Tenderloin with a Red Wine Sauce (+$20) **************** Traditional Crème Brûlée Profiteroles Sorbet Assortment Choice of Soufflé - Hazelnut or Raspberry (+$6), Grand Marnier (+$9)

*** Bread Basket (+$3) ***

Three Courses - $35, excluding Beverages, Taxes and Gratuity 218 N. Lee Street, Alexandria, VA 22314

703-683-1007

Summer Restaurant Week THREE-COURSE DINNER $35* Friday, August 19 – Sunday, August 28, 2016

STARTER SUMMER STONE FRUIT & FETA SALAD watercress, sumac & mint

ENTRÉE

select one

GRILLED STRIPED BASS charred corn & fregola, smoky pepper sauce SPIT ROASTED CHICKEN panzanella, au jus CHESHIRE PORK CHOP polenta, balsamic cherries

DESSERT

select one

NUTELLA BUDINO ganache, caramel crack cookie MAJESTIC COCONUT CAKE

*Beverages, bar, tax, gratuity are additional. No substitutions, please.

3-Course Prix Fixe, $35 per Person First Course Spicy Crab Dip lump crab, Sriracha, sherry, Old Bay, cream cheese, with toasted garlic-olive oil baguette

Stuffed Dates bleu cheese and smoked bacon, deep fried with duck-fat ranch

Pulled Duck BBQ bourbon barbecue sauce, garlic confit, cheese grits

Magnoliaâ&#x20AC;&#x2122;s Caesar Salad fried anchovies, cornbread croutons, shaved parmesan

Second Course Fish & Grits blackened fresh fish on cheese grits with maple bourbon butter

Roasted Porchetta pork tenderloin wrapped with pork belly, sliced and seared, with collards and sweet potato

Magnoliaâ&#x20AC;&#x2122;s Smoked Chicken half chicken, house-smoked with maple-bacon green beans, sweet potato

Grilled Skirt Steak* Wagyu steak grilled with chimichurri, grilled corn and vegetables

Third Course Meyer Lemon Bread Pudding brioche, Meyer lemon curd, brown sugar, lemon jam

Coconut Cake rum glazed with fresh coconut and burnt marshmallow ice cream

Southern Pecan Pie with choice of house-made ice cream *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Alexandriaâ&#x20AC;&#x2122;s Restaurant Week Appetizers: choose one Jumbo Lump Crab Cake Spinach & Artichoke Dip Lamb Chops *

EntrĂŠes: choose one Southern Fried Chicken 8 oz. Prime Rib * Grilled Salmon *

Dessert: choose one Carrot Cake Peanut Butter Mousse Cake Strawberry Cheese Cake 3200 Mount Vernon Memorial Highway | Mount Vernon, Virginia 22121 www.mountvernon.org/inn

Restaurant Week Dinner Menu Appetizers (choice of)

She Crab Soup

Buttermilk Crab Hushpuppies

Our specialty

With Honey Aioli

Crispy Fried Brussel Sprouts

“Chop” Salad

With Sriracha-Honey Glaze

A mix of chopped field greens, romaine, tomato & red onion with blue cheese crumbles & balsamic vinaigrette

Entrees (choice of)

Grilled Flat Iron Steak “Diablo” Topped with green peppercorn-mustard butter Served with French fries

Pan Roasted Maine Salmon On a bed of summer succotash, topped with fried leeks & drizzled with basil oil Served with garlic-parsley rice

Louisiana Summer Sauté Gulf shrimp & crawfish sautéed with garlic, spring onions and Cajun spices Served with garlic-parsley rice

Spicy Pecan Crusted Haddock Topped with lump crabmeat & served with a creole mustard cream sauce Served with garlic-parsley rice

Desserts (choice of)

Creole Bread Pudding

Chocolate Mousse

Key Lime Pie

w/”Bailey’s Irish Cream” toffee sauce

w/rich Dark Belgian Chocolate

With Chantilly cream

$35.00 pp

Tax and Gratuity Not Included August 2016

RESTAURANT WEEK | AUGUST 19-28, 2016 FOUR COURSES - $35 STARTER

Roasted Tomato and Red Pepper Soup # You won’t believe that this flavorful soup with no cream can be so velvety! Topped with cheesy croutons and a drizzle of crème.

Green Tomatillo Gazpacho with Lump Crab # A zesty and super fresh chilled soup topped with Lump Crab, a dash of crème and wasabi micro greens

APPETIZER

Smoked Salmon Crostini North Atlantic smoked salmon over cucumber tzatziki spread on French baguette crostini

Brie and Fig Crostini

Spanish fig jam spread with triple crème Brie cheese over matchstick apples, cranberries, and pepitas

Ahi Tuna Poke

Ahi Tuna Saku mixed with Thai chili poke sauce over grilled pineapple and fried won tons

Half Mussels with Red Coconut Curry

PEI mussels tossed in a coconut red curry sauce topped chives and rosemary focaccia.

ENTRÉE

Chicken Milanese Spiced herbed panko-crusted chicken, topped with our signature salad with Hummingbird Farms local baby heirloom tomatoes

Shrimp Asparagus Polenta

Local green, white and purple asparagus over our house made creamy polenta with organic shrimp topped with cotija cheese

Corn and Crab Scallops

Boston flown U-10 scallops perfectly seasoned and seared over local Bluefin Maryland crab, tossed with local sweet corn diced red pepper, Serrano peppers, cream and Cotija cheese

Bacon, Sun-dried Tomato, Truffle Mac & Cheese # Topped with parsley bread crumbs. Nuff said.

SWEETS FOR THE SWEET Peach Bourbon Crumble Pie Using the best of the season, this bursts with fresh peaches and a hint of bourbon to balance this perfect pie.

Strawberry Rhubarb Pie Balanced between sweet and tart, this wonderful lattice crusted pie will take you back to your childhood.

Kiona Late Harvest Riesling – 3 oz. Honey and apricot aromas lead to honeysuckle and floral notes that mesh well with mouth filling, well balanced varietal fruit flavors that linger on the palate. It’s elegant and exciting at the same time, with plenty of acidity to balance the abundant sweetness. 92 Points, Best Buy, Wine Enthusiast # Ask your sever about Vegan, Vegetarian and Gluten Free dishes and options! • Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. The asterisked items are served raw or undercooked or may contain raw or undercooked ingredients. Our culinary community produces dishes that include peanuts, tree nuts, cow’s milk, egg, wheat, soy, shellfish and gluten. Please inform your server if you have any food allergies.

207 King Street | Alexandria, VA 2234 | 703.566.9867 | www.mysonomacellar.com

T.J. SToneâ&#x20AC;&#x2122;S 3 courses for $35

Starters (Choose one to share)

Summer salad Arugula, fresh heirloom cherry tomatoes, red onion and mozzarella cheese, finished with balsamic vinaigrette Pretzel and Beer Cheese Warm soft braided pretzel, served with our house made beer cheese Smoked Gouda Tater Tots House signature Smoked Gouda Tater Tots, served with horseradish dressing

Entrees (each choose one)

Crab Stuffed Catfish Fresh Catfish filet stuffed with blue crab, served over sweet corn risotto, and finished with an asparagus cream sauce Steak Frites Grilled Bistro Steak topped with a fried egg, crispy fried onions and a drizzle of srirach aioli, served with hand cut fries, and a bacon, blue cheese spinach salad with a lemon vinaigrette BBQ Duo Half rack of Pork Ribs and our house smoked pulled pork, served with coleslaw, baked beans, and a side of Texas and Bourbon BBQ sauce Honey Lime Airline chicken breast Pan seared Airline chicken breast with a Honey-Lime Cilantro glaze, served with rice and bean and grilled corn on the cob with chipotle butter

Desserts (Choose one to share)

Chocolate Lava Cake with vanilla ice cream Bread pudding with Old Fashion Vanilla sauce

Tjstones.com

608 montgomery street, Alexandria, va 22314 (703) 548-1004

ALEXANDRIA RESTAURANT WEEK August 19 - 28, 2016

For $35 enjoy your choice of a starter, an entrée and a dessert.

STARTERS

Caesar Salad

House Salad

Mixed greens, cucumber, vine-ripened tomato, croutons, red onion

Romaine, Parmesan, croutons, “eggless” Caesar dressing

Karen’s “Flying-D” Bison Chili

CLASSICS Fresh Fish Feature*

Ted’s Beef Filet*

Kale salad, carrots

Hand-cut, seasoned and evenly seared, finished with lemon butter, broccoli, garlic mashed potatoes. Bison Filet available for $10 more.

Chef’s Wine Recommendation - Starmont Sauvignon Blanc $10

Bison Short Ribs

Chef ’s Wine Recommendation - Oberon Cabernet Sauvignon $12

Slow-braised, BBQ sauce, garlic mashed potatoes, carrots

Chef’s Wine Recommendation - Trapiche Broquel Malbec $11

DESSERT

Cookie and Ice Cream

Wildberry Cheesecake

Snickerdoodle, Oatmeal Raisin, Chocolate Chip or Double Chocolate cookie, served with Häagen-Dazs® vanilla ice cream

Honey graham pecan crust, wildberry purée, blackberries, mint, whipped cream

Chef ’s Wine Recommendation - Seven Daughter’s Moscato $8

Chef ’s Wine Recommendation - Mionetto Prosecco D.O.C. (187 ML) $11

No side or entrée substitutions or modifications. Promotion not valid with any other coupon offer, discount or gift certificates. *NOTE: *ITEMS ARE SERVED RAW, OR UNDERCOOKED, OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

Three Course Price Fixe DINNER for $35.00 per person

Antipasti Choice of:

Gazpacho

Our version of the classico chilled tomato soup.

Avocado Imperiale

Half an avocado stuffed with crabmeat, creamy white wine sauce, glace’.

Insalata di Spinaci

Baby spinach, Belgium endive salad with roasted beets, apple, walnuts and French vinaigrette.

Clams Casino

Baked clams stuffed with bacon, roasted sweet red peppers, garlic savory breadcrumbs, butter..

Entrees Choice of:

Capellini Gratinate

Angel hair pasta, baby shrimp, diced asparagus, Alfredo sauce, parmesan cheese, gratinee.

Salmone con Crosta di Capesante

Sautéed salmon filet encrusted with a sea scallop-shiitake-scallion crust, sweet red pepper sauce.

Scaloppini di Vitello “Culin”

Veal scaloppini, variety of mushrooms, touch of garlic, parsley, mozzarella cheese, gratine.

Costolette d’Agnello alla Menta

Lamb chops dusted with citrus almond flakes, organic mint jelly.

Dolce Select from our extensive tray of desserts.

(*) May contain Raw or Uncooked Ingredients, Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions.”

RE STAU R ANT

W EEK

SW E ET GE MS S A L A D AVO CAD O, HAZ E L N U TS , RAS P BE R RY V I N A IG R E T T E

CH I L L E D R E D PE PPE R S OU P P OAC HE D S H R IMP, YOG U R T, BR IOC H E

CRI SP Y C HIC KE N A N D G R I T S COARS E G RO U ND G R ITS , S OF T P OAC H E D EG G , G R E E N O N I O N

L A M B B OLO G N E SE ROAST ED P OTATO G NO CC H I , G A R D E N H E R BS , S H AV E D PA R ME SA N

SE A R E D S A LMON FRENC H RAD I S H, S MO KE D MU S H R OOM DAS H I, H A R I COT V E R T

ROAST ED E GG LPL A N T MA N IC OT T I G RI LLED P O LENTA , S U MME R S U CCOTAS H , TO MATO SAU C E

BRULE E D A LMON D C A KE FRE S H P EAC H CO M P OT E, VANI L L A C R E A M, CA N D I E D A L MON DS , VA N I L L A IC E C R E A M

CHO C OL AT E SN IC KE R S TORT E PE ANU T CARAM EL, C HO CO LAT E C U STA R D, W H IP P E D MIL K C H O CO L AT E G A N AC H E , CAND I ED P E A N U TS , C R U N C H P E A R L S

EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA

Alexandria Restaurant Week Three Courses for $35

August 19th - 28th, 2016

STARTERS (choose one)

Roasted Spiced Cauliflower

toasted almonds, golden raisins

Local Feta & Watermelon Salad Pickled watermelon, shaved onions, white balsamic, opal basil

Black Mussels Charred leeks, white wine, garlic, butter, served with rustic artisan bread

Meatballs Tomato sauce, parmesan, basil, focaccia

ENTRĂ&#x2030;E

(choose one)

toasted almonds, golden raisins

Local Feta & Watermelon Salad Pickled watermelon, shaved onions, white balsamic, opal basil

Black Mussels Charred leeks, white wine, garlic, butter, served with rustic artisan bread

Meatballs Tomato sauce, parmesan, basil, focaccia

ENTRĂ&#x2030;E

(choose one)

Spring Tagliatelle

Grape tomatoes, asparagus, sweet peppers, white wine butter, parmesan

Cast Iron Roasted Chicken

Wilted garlic escarole & white beans, pan jus

Pan Seared Salmon

Wild mushroom crusted, creamy quinoa, harissa sauce

Sirloin Steak Grilled vegetables, mashed potato, bordelaise

DESSERT

(choose one)

Peanut Butter & Chocolate Icebox Pie Creamy peanut butter filling covered with chocolate ganache, peanuts

Passion Fruit Mousse

Condensed milk, fruit compote

Wild mushroom crusted, creamy quinoa, harissa sauce

Sirloin Steak Grilled vegetables, mashed potato, bordelaise

DESSERT

(choose one)

Peanut Butter & Chocolate Icebox Pie Creamy peanut butter filling covered with chocolate ganache, peanuts

Passion Fruit Mousse

Condensed milk, fruit compote

Alexandriaâ&#x20AC;&#x2122;s Finest Dining Summer Restaurant Week 2016 Dinner Menu Appetizer Choice of

She-Crab Soup Our specialty! Crawfish and Shrimp Beignets with house-made garlic mayo

Wasabi Crusted Fried Oysters with house-made chili mayo Texas BBQ Shrimp shrimp and jalapeno poppers wrapped in bacon

EntrĂŠe Choice of

Grilled Flat Iron Steak and All-Lump Crabcake With smashed potatoes and fresh asparagus Pan-Roasted Maine Salmon With a house-made tomato basil vinaigrette, smashed potatoes, and fresh asparagus Spicy Pecan-Crusted Chicken Topped with gulf shrimp and a creole mustard cream sauce Served with spinach and garlic parsley rice Pasta Jambalaya Penne pasta, gulf shrimp, andouille sausage, spicy roast pork & chicken, with chopped tomato, sweet peppers, and onion.

Dessert Choice of

Triple Chocolate Decadence Coconut Tres Leches Cake With raspberry sauce and Chantilly Cream With rum and fresh coconut Fresh Strawberries And Chantilly cream Coffee, tea, and soda

$35.00/person, tax and gratuity not included The Warehouse | 214 King Street | (703) 683-6868 | www.warehousebarandgrill.com

Summer Restaurant Week 2016 Dinner Menu

Fine Seafood, Historic Setting Appetizer Choice Of She Crab Soup New England Clam Chowder Our house specialty! Rich and creamy with red bliss potatoes Southern Fried Calamari Shrimp and Blue Crab Fritters Spicy chili mayonnaise with fresh cilantro With spicy Sriracha aioli Steamed Mussels With citrus cream & fresh basil

Entrée Choice Of Grilled Atlantic Salmon With a lime cilantro sour cream and frizzled leeks Served with saffron rice Jumbo Maryland Softshell Crabs Flash fried and sautéed with a lemon butter sauce Served with French fries Surf and Turf Filet mignon medallions and gulf shrimp with sautéed mushrooms and lobster sherry cream Served with baked potato Stuffed Chesapeake Flounder Crawfish - crab imperial topped with a crab butter cream sauce Served with saffron rice

Dessert Choice Of White Chocolate Raspberry Bread Pudding

Wharf Chocolate Ecstasy With white chocolate sauce & raspberry coulis

With Chantilly cream

Coconut Custard Oatmeal Pie Drizzled with caramel sauce & topped with cinnamon whipped cream

$35.00/person, does NOT include tax or tip

The Wharf | 119 King Street | (703)836-2836 | www.wharfrestaurant.com