2016 Alexandria Winter Restaurant Week Menus by Alexandria

Lunch $10|$15|$20

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

Three-Course Lunch prix fixe: $22 (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 Beignet of shrimp* Fried oysters (Dragon Creek, Montross VA) With preserved citrus aioli Salade Wedge Bib lettuce, crispy prosciutto, shaved pear, Roquefort blue cheese dressing Caesar salad Romaine, Parmesan, croutons, anchovies, 60º chicken egg, lemon vinaigrette Charcuteries board Artisanal cheeses

Entrees “Tarte Flambée” (Alsatian-style flat bread Caramelized onions, lardons, crème fraiche, Comte cheese Plancha salad & bagna cauda dressing Marinated shrimp, octopus and calamari cooked on the plancha, served over Frisée, roasted sunchokes, carrots, celeriac, walnuts Moules au chorizo, Pommes Frites Mussels cooked with fresh chorizo, white wine, tomato, fennel, garlic, onions, fresh herbs *Honey-spice glazed Norwegian Salmon filet, Pearl pasta, tomato, pepper, onions, cucumber salad, preserved lemon-harissa yogurt sauce “Onglet a l’echalotte” with pommes frites & watercress *Angus Beef hanger steak, Cabernet-shallot sauce VA Angus Beef Cheeseburger *Pasture-raised VA beef patty (6oz), Cabot Cheddar cheese, lettuce, tomato confit, crispy onions, Pommes frites & watercress salad Turkey Melt Organic turkey breast topped with Raclette cheese, lettuce, tomato aioli, on brioche bun Pommes frites & watercress salad

Desserts “Le Cœur du Noir” GF Valrhona bittersweet chocolate mousse, chocolate almond dacquoise Passion fruit, Cœur de Guanaja chocolate ice cream “Rêver du Printemps” GF Madagascar vanilla bean panacotta, almond dacquoise, Morello cherry, Salted almond crumble, cherry coulis, cherry sorbet “Tarte au Citron” Lemon cream filled pate sucrée, crème Chantilly, strawberry coulis Strawberry sorbet, white chocolate Housemade Ice creams and Sorbets GF Ask your server for today’s flavors

*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 1/18/16

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

Three-Course Lunch prix fixe $22 (Choice of a first course, an entree and a dessert) Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”

First Course “Gratinée a l’oignon”: French onion soup “Escargots Forestier”: Sauteed snails with mushrooms, garlic & parsley, baguette croutons “Paté de Campagne”: Country pate, mustard, cornichons, pickled onions “Salade verte”: Organic mesclun lettuce, balsamic vinaigrette “Salade de betteraves au Chevre” Roasted beets, arugula, brioche croutons, Goat cheese croquette, Shallot vinaigrette “Salade d’endives et pommes aux Roquefort” Endives, frisee, apple, walnuts, Roquefort, Cider-mustard vinaigrette

Entrees “Croque Monsieur” with pommes frites and green salad Grilled ham & cheese sandwich, Mornay sauce “Dinde au fromage” with pommes frites and green salad Grilled Turkey melt sandwich on whole wheat bread, with arugula and Comté cheese “Frisée aux Lardons” Poached *egg over frisee salad, lardons, croutons, shallot vinaigrette “Le Royal with cheese” with pommes frites and green salad Virginia Grass Fed beef *burger, Vt Cheddar, Brioche bun, lettuce & Tomato Moules Marinieres, pommes frites Classic steamed mussels with white wine, Garlic and shallots, with pommes frites Saumon poelé, sauce a homard Norwegian *salmon filet, Lobster sauce, roasted mushroom & fennel risotto “Bavette Maitre d’Hôtel” (Suppl. $5) Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad Supreme de Poulet aux truffles Pan-roasted Amish chicken breast, truffle mushroom ragout and roasted potatoes Roasted fennel and mushroom risotto

Desserts “Assiette de Fromages”: House Cheese plate (Suppl. $5) Vanilla bean crème brûlée GF Valrhona Manjari Pot de Crème GF Tarte aux noix de pecan Profiteroles au chocolat Pumpkin Crème Caramel GF 1/18/2016 *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

Restaurant Week January 2016 Lunch For Two $25.00+ for Two Includes your choice of non alcoholic beverage: Coca-Cola Products Iced Tea Tea/Coffee Fruit Juice

EntrĂŠe Fettuccini Alfredo Fresh parsley with parmesan garnish Add chicken 5.00 / salmon or shrimp 6.00

Spicy Italian Jambalaya Penne, chicken, shrimp, spicy Italian sausage, roasted peppers, tomatoes

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

Cheddar Steak Burger cooked medium well, with cheddar cheese and fries

Classic Turkey Club traditionally prepared as a double decker with turkey, bacon, lettuce and tomato and Chips

Caesar Salad Crisp romaine lettuce and aged asiago cheese, house made croutons Add chicken 5.00 / salmon or shrimp 6.00

Geranio

Restaurant Week January 29th to February 5th, 2016

LUNCH FIRST COURSE A choice of:

Butternut Squash Soup with Honey and Sage

www.geranio.net

Field Green Salad with Herb Mustard Vinaigrette, Oven Dried Tomatoes and Walnuts Yellow Tomato, Goatâ&#x20AC;&#x2122;s Cheese and Arugula Salad with Pine Nuts and Lemon Vinaigrette

SECOND COURSE A choice of:

Grilled Atlantic Salmon with Mashed Potatoes, Pancetta and Roasted Garlic and Shallots; Red Wine Sauce (served medium-rare unless requested otherwise) Oven Roasted Pork Loin with Creamy Polenta, Wilted Spinach and Crispy Onions; Pancetta Jus Oven Roasted Breast of Free Range Chicken with Porcini Risotto and Wilted Spinach with Field Mushrooms and Sage

THIRD COURSE A choice of:

Our own Tiramisu with Homemade Mascarpone Flourless Chocolate Cake with Amaretto Cream and Hazelnuts Selection of our Homemade Ice Cream or Sorbet

$22 per person, not including tax and gratuity

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

*The consumption of raw or undercooked food may be hazardous to your health. Please alert your server to any allergies you may have.

Winter Restaurant Week Super Bowl 50 Lunch Special Special January 29th un5l February 7th 11:30 PM un5l 1:30 PM Main Course (choice of): Market Salad with Chicken Baby Greens, spinach, cranberries, candied pecans, goat cheese, orange pale ale vinaigre(e Chopped Cobb Salad ďŹ eld greens, romaine, chicken, bacon, tomato, egg, blue cheese, avocado, white balsamic vinaigre(e King Street Tavern Burger with French Fries 4-year aged cheddar, pance(a, tomato jam, brioche bun Chicken Sandwich with French Fries ciaba(a, grilled queso fresco, tomato, arugula Bratwurst Slider (2) with Onion Rings sauerkraut, 1,000 island, pretzel bread,

Desserts (choice of): Cheesecake Seasonal Pie Chocolate Lava

$ 20.00 per Person

Reserva5on at opentable.com or call 703 647 20 00 King Street Tavern, inside the Hilton Old Town Hotel, 1767 King Street, Alexandria Tax and Service not included. A gratuity of 19% will be added to groups of 6 or more.

Restaurant Week Lunch Menu

Appetizers (choice of)

She Crab Soup

Red Seafood Chowder

Our specialty

With Julienne Vegetables & Parmesan Cheese

Mixed Green Salad With Creole Mustard Dressing

Entrees (choice of)

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

Shrimp “Mardi Gras” Sauteed with garlic, chopped tomatoes, spring onions, Tasso ham & fresh basil Served with garlic-parsley rice

Crawfish & Penne Pasta Alfredo With Tasso ham, cream and parmesan cheese

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

29 - Feb. 7 . n a J 20 16

29 - Feb. 7 . n a J 20 16 Join us for restaurant week!

Lunch

@ 10.00 includes:

your choice of kabob, vegetable side, rice, and an iced tea KABOB

SIDE

Lunch

a choice of:

veggie chicken shrimp

choose your kabob sauce:

gochujang orange vinaigrette wasabi mayo togarashi mayo

a choice of:

@ 10.00 includes:

your choice of kabob, vegetable side, rice, and an iced tea KABOB

a choice of:

veggie chicken shrimp

Join us for restaurant week!

SIDE

choose your kabob sauce:

gochujang orange vinaigrette wasabi mayo togarashi mayo

a choice of:

cold things .....

Asian Slaw

Pickled Cabbage

Seaweed Salad

Pipe Dreams Goat Cheese

Turnip White Miso Salad

Beet-Chickpea Puree

Delicata Squash with tare sauce

Sweet Potato Salad

Pickled Cucumbers

Persian Cucumbers with orange vinaigrette

Broccoli with walnut miso jam

Roasted Beets with orange vinaigrette

hot things .....

Broccoli Walnut Sauté

Indonesian Collards

Coconut Sauteed Spinach

Teaism Old Town 682 N St Asaph St, Alexandria VA 22314

fast casual = no wait staff = no reservations

One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s

Three Course Price Fixe LUNCH for $20.00 per person

First Course Choice of:

Manhattan Clam Chowder Mesclum lettuce, feta cheese, tomatoes, house dressing.

Second Course Choice of:

Cavatelli “Amatriciana” Pasta with bacon, tomato and parmesan cheese. Salmone “St. Lucia” Salmon Filet, avocado, sweet red peppers, beurre blanc. Filetto di Maiale con Ceresa Roasted pork tenderloin with a fresh cherries and cherry wine reduction .

Scaloppini di Vitello “Margherita” Breaded veal scaloppini, ham, asparagus, mozzarella cheese, gratine.

Dolce Hard Cherry Ice Cream Float or

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.”

TAX AND GRATUITY NOT INCLUDED NOT VALID WITH ANY OTHER OFFERS, DISCOUNTS, COUPONS OR PROMOTIONS.

Restaurant Week Lunch Menu Appetizer Choice of

She Crab Soup

Mixed Green Salad

our specialty

With Creole mustard dressing

Creole Alligator Stew topped with chopped egg and a touch of sherry

Entrees Choice of

Horseradish Crusted Tilapia With lump crabmeat & champagne leek sauce Served with “smashed” potatoes & fresh asparagus

Sauteed Chicken “Sanibel” With shrimp, crimini mushrooms & creole mustard sauce. Served with saffron rice

Grilled “Kobe” Burger 100% wagyu beef with Monterey jack, caramelized onions, sauteed mushrooms, lettuce & tomato Served with French fries

Desserts Creole Bread Pudding

Fresh Strawberries

With toasted pecans, pineapple & raisins

with Chantilly Cream

Coffee, tea or soda $20.00 pp

Tax and Gratuity Not Included

Restaurant Week Lunch Menu Available Mon-Fri only

Appetizers Choice of

She Crab Soup

Wharf House Salad

our specialty

with garlic-mustard dressing

New England Clam Chowder rich and creamy with red bliss potatoes

Entrees Choice of

Horseradish Crusted Maine Salmon With fresh asparagus and a honey citrus beurre blanc Served with saffron rice

Shrimp & Scallop Au Gratin Baked in cream and topped with Parmesan & Gruyere Cheese

All Lump Crabcake Sandwich With French fries & Florida mustard sauce

Desserts Choice of

Fresh Strawberries with Chantilly cream

White Chocolate Raspberry Bread Pudding With raspberry coulis and whipped cream

Coffee, Tea or Soda

$20.00 pp

Tax and Gratuity Not Included

Di nnerf orTwo $35

Restaurant Week January 2016

Dinner For Two $35.00+ Starter Select one from a choice of

Spinach & Artichoke Dip parmesan cheese | pita chips

Calamari banana peppers | marinara sauce | fried | herb oil

EntrĂŠe Select two from a choice of

Balsamic Glazed Chicken grilled chicken breast | arugula & tomato salad | fresh mozzarella

Grilled Cedar Plank Salmon risotto with carrots peas and mushrooms | creamy taziki

Casa Felipe Restaurant Week, Jan 29 - Feb 7 2016 Dinner for 2, You pay $35.95 (Includes 2 Casa Margarita) Choose one appetizer:Veggie Empanada Guacamole Dip and Chips ($5.95) Queso Fundido and Chips ($5.95) 2 EntrĂŠe ($13.95 each) Choose 3 items for each entrĂŠe :Taco Enchilada Burrito Tamale Chile Relleno Quesadilla 2 Casa Margarita ($6.95 each)

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

Restaurant Week 2016 January 29 â&#x20AC;&#x201C; February 7

choice of:

Steak Frites Grilled 8oz flat iron, hand cut fries, arugula salad, lemon aioli

Cashew Crusted Mahi Mahi Ginger soy buerre blanc, green beans, jasmine rice

Chicken Virginia Lump crab and Virginia country ham in sherry cream over breast of chicken, jasmine rice and green beans.

Dessert â&#x20AC;&#x201C; Baked Maple Buttermilk Custard Served chilled with maple drizzle & fresh berries

$35.00 dinner for two

‘til en p O pm 10 tly! h nig

Cheesetique Cheese & Wine Bar

Ask a ton bout igh Win t’s flig e hts

Alexandria RESTAURANT WEEK Winter 2016

$35 Dinner 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 Mediterranean White Bean Salad Mac ‘n Cheesetique Chicken Parm Mac Grown-Up Grilled Cheese with side of greens Grilled Pimiento with side of greens Brie & Pear Melt Grilled Cheese with side of greens Grilled Caprese with side of greens ~ and ~

CHOCOLATE MOUSSE TO SHARE Creamy, cool and chocolaty. ‘Nuff said!

CHEESETIQUE

2411 Mount Vernon Avenue Alexandria, VA 22301 www.cheesetique.com (703) 706-5300

Mon-Sat 11am-10pm Sunday 10am-10pm (Brunch 10am-3pm)

Rustic flat bread topped with an herb butter compound, wild mushrooms Boursin cheese and caramelized onions finished with baby arugula and balsamic glaze Mission figs, Fuji apples, Gorgonzola and rosemary wrapped in pie dough and baked served with a red onion marmalade

Herb-brined crispy chicken breast served in a rich creamy gravy loaded with cremini mushrooms, red pearl onions, English peas, parsnips, turnips, carrots, rutabaga and red bliss potatoes with buttery pie crust points. Grilled Atlantic salmon served over sticky wild rice and stir fried julienne vegetables finished with sweetened sriracha butter

Slow cooked braised beef short ribs served with creamy goat cheese polenta and spicy sautĂŠed broccoli rabe finished with natural jus and fried fennel root

New York style cheesecake filled with brownie pieces and caramel swirl finished with chocolate ganache and chopped pecans

Three layers of devilâ&#x20AC;&#x2122;s food cake flavored with Chambord, raspberry puree and finished with a chocolate glaze

A decadent and flourless chocolate cake, vanilla whipped cream

Murphy’s Grand Irish Pub Starters Appetizer of the Day to Share Or Soup of the Day or Salad Each

Entrees Choice of One

Lamb Shank Slow Cooked in Tia Maria BBQ Sauce, Served with Mashed Potatoes and Fresh Vegetables Fresh Broiled Salmon Topped with White Wine Lemon Sauce, Served with Rice and Fresh Vegetables Chicken Marsala, Served with Rice and Fresh Vegetables Shephard’s Pie Tender Ground Beef Cooked with Carrots and Peas, topped with Mashed Potatoes and Served with a Dinner Roll Dessert Jameson Cake or Apple Crisp

Restaurant week winter 2016! Friday, January 29th through Sunday, February 7th Two course dinner for two for $35.16 You and your guest may choose one appetizer or two salads and any entree.

Starters Caesar Salad Heart of romaine lettuce with creamy Caesar dressing and parmesan cheese

Grits Bolognese A classic sauce of fresh ground veal, sautĂŠed spring vegetables, tomato, imported parmesan, and a splash of cream served over grits cake

Southern Egg Rolls Orange and honey smoked duck breast with collard greens served with a spicy honey mustard and mango chutney

Entrees Crispy Catfish & succotash Buttermilk and corn crusted fresh catfish; flash-fried and served over corn succotash with fried string onions and finished with a jalapeno

Cavaelli Bolognese A classic sauce of fresh ground veal, sautĂŠed spring vegetables, tomato, imported parmesan, and a splash of cream tossed with rigatoni pasta

Beef Bourguignon Chuck beef slow cooked with mushrooms, onion, carrot, potatoes in red wine, beef stock

Baby Back Ribs A half rack of our house smoked ribs with a hand cut fries and Cole slaw --------------------------------------------------------------------------Add any dessert for $4 from our seasonal menu! (Beverages, gratuity, and tax not included) -------------------

Thanks for visiting us. 220 N Lee ST Alexandria, VA. 22314 (703-535-3340)

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

801 N. Fairfax St, Alexandria, VA 22314

www.RoyalThaiSushi.com 703 535 6622

Restaurant Week Jan 29 – Feb 7, 2016 Dinner for 2, $35.00, includes 2 drinks Appetizer, choose 1 item Entree, choose 2 items 2 drinks of wine or beer Please see appetizer and Entrée choices below:THAI APPETIZERS GOLDEN TRIANGLE TOFU $4.95 Tofu deep-fried light and crispy, served with a side of sweet & sour sauce /crushed peanuts STEAMED DUMPLINGS (4) $5.95 Stuffed w/ chicken, crabmeat, shrimp, herbs, Side of sweet soy sauce CRISPY VEGGIE ROLLS (3) Stuffed with veggies & bean noodles. Deep-fried. Side of sweet & sour sauce

$5.95

CHICKEN SATAY (4) $6.95 Skewered grilled chicken marinated in Thai spices. Sides of peanut sauce and cucumber relish GYOZA (5) $5.95 Pork and veggie dumpling , deep-fried crispy outside. Side of soy-vinegar dip $6.95 FRIED CALAMARI Lightly battered and deep-fried crispy. Side of SPICY sweet and sour sauce CURRIED PUFF (3) $ 5.95 Homemade flaky puff pastry stuffed with chicken and potato, flavored with curry power and cumin

THAI SALADS PAPAYA SALAD with 2 grilled shrimp $6.95 Shredded green papaya, shredded carrot, spicy lime dressing, palm sugar, chili peppers, and crushed peanuts. GRILLED BEEF SALAD $6.95 Spicy lime dressing and Thai herbs lend perfect flavor to marinated grilled beef, cucumber, tomato, lettuce, scallion & cilantro DUCK SALAD $8.95 Roasted duck, pineapple, ginger, tomato, red onion, cilantro, and chili lime dressing CHICKEN SALAD (LARB GAI) $6.95 Minced chicken tossed w/red & green onions, cilantro, lettuce, spicy lime dressing & crushed toasted rice

Spicy

Extra Spicy

THAI ENTREES

SIAM BEEF $13.95 Marinated in sesame oil, white pepper, fresh garlic, stir-fried in triple soy sauces, served with broccoli

GREEN CURRY w/seafood $ 15.95 w/chicken, beef, pork or tofu 12.95 Cooked in coconut milk with green hot chili, and spices, Thai eggplant, bamboo shoot, green beans, bell peppers, and Thai basil RED CURRY w/seafood $15.95 w/chicken, beef, pork or tofu $12.95 Cooked in coconut milk with red hot chili, and spices, Thai eggplant, bamboo shoot, green beans, bell peppers & Thai basil ROASTED DUCK CURRY $15.95 Cooked in coconut milk with red hot chili, and spices, pineapple, tomato, and Thai basil CHICKEN RAMA $12.95 Sliced chicken breast stir-fried with yellow curry powder, topped with slightly spicy peanut sauce & a side of steamed broccoli PANANG CURRY W/Beef, Chicken, Pork or tofu Peanut red curry in coconut milk flavored perfect with Thai spices and basil

$12.95

GAI BOD KAPROW $11.95 Minced chicken stir-fried with onion, bell peppers, green beans, garlic, chili, basil. Served over rice FIERY BASIL (KAPROW) W/seafood $15.95 w/chicken, beef, pork or tofu $11.95 Stir-fried with onion, bell peppers, green beans, garlic, chili & basil sauce

GINGERY GINGER w/chicken, beef, pork or tofu $11.95 Stir-fried with onions, red bell pepper, snow peas, mushroom, fresh ginger in light flavorful sauce CHICKEN WITH BROCCOLI $11.95 Chicken breast sliced and stir-fried quickly with broccoli in flavorful light sauce 11.95 GARLIC CHICKEN or BEEF Fresh garlic, pan roasted crispy, sautĂŠed with your choice of meat. Steamed broccoli on the side. SPICY GREEN BEANS - THAI STYLE w/chicken, beef, pork or tofu $11.95 w/seafood $15.95 Stir-fried with wild lime leaves and traditional Thai spicy paste. Green beans never tasted so good! SPICY EGGPLANT W/seafood $15.95 w/chicken, beef, pork or tofu $11.95 Eggplants beautifully stir-fried with chili garlic basil and your choice of meat or seafood VEGETABLE MEDLEY w/chicken, beef, pork or tofu $11.95 w/seafood $15.95 Stir-fried vegetables with delicious light sauce. Optional meat or seafood. SPINACH with tofu $11.95 Stir-fried spinach and mushroom in bean sauce

PAN-FRIED DUCK (KAPROW) $15.95 Served crispy. Roasted duck, cut bite sized, battered, deep-fried with pineapple, tomato, onions, garlic, chili & basil CHICKEN W/CASHEW NUTS $12.95 Stir-fried with whole roasted crispy chili pepper, onion, carrots and bell peppers. 18% service charge for a party of 6 or more

SEAFOOD= Prawn, Scallop, Mussel, Calamari

Extra Prawn $1.75 each

VEGETARIAN SELECTIONS

*DRUNKARD’

S NOODLES

$10.95

Fresh made wide rice noodles stir-fried with soy sauces, tofu, veggies, chili pepper, garlic & Thai basil

FRIED RICE AND NOODLES *PAD THAI w/chicken, or tofu/veggie $ 10.95 w/tiger prawn $15.95 Fresh made thin rice noodles stir-fried with scallion, bean sprouts, egg, with well-balanced salty, sweet and tart flavors. Topped with crushed peanuts Add mixed veggie for $2.00

*PAD

SEE EW

w/chicken, beef, pork or tofu $10.95 w/tiger prawn $15.95 Fresh made wide rice noodles stir-fried with egg, soy sauces and broccoli

*DRUNKARD’S

NOODLES

$11.95 SPICY GREEN BEANS W/TOFU Stir-fried with wild lime leaves and traditional spicy paste SPICY EGGPLANT W/TOFU $11.95 Eggplants beautifully stir-fried with bean sauce and chili garlic basil sauce GINGER BROCCOLI TOFU Stir-fried in light flavorful sauce

$11.95

VEGETABLE MEDLEY W/TOFU Stir-fried in light flavorful sauce

$11.95

SPINACH with TOFU Stir-fried with mushroom in bean sauce

$11.95

w/chicken, beef, pork or tofu $10.95 w/tiger prawn $15.95 Fresh made wide rice noodles, onion & bell pepper, hot chili pepper, garlic and Thai basil

GREEN CURRY W/TOFU $12.95 Cooked in coconut milk with green hot chili, spices, Thai eggplant, bamboo shoot, green beans, bell peppers, and Thai basil

*THAI FRIED RICE w/chicken, beef, pork or tofu $10.95 w/tiger prawn $15.95 The original fried rice for all people, with tomato, Peas, carrot, onion, & egg. Flavored perfect.

RED CURRY w/TOFU $12.95 Cooked in coconut milk with red hot chili, spices, Thai eggplant, bamboo shoot, green beans, bell peppers & Thai basil FIERY BASIL (KAPROW) w/TOFU $11.95 Stir-fried with onion, bell peppers, green beans, garlic, chili & basil sauce PANANG TOFU $12.95 Peanut red curry in coconut milk, flavored perfect with Thai spices. With a side of steamed broccoli

*No gravy is produced or to be expected from stir-frying these dishes

Spicy

Extra Spicy

p.5

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 $5 (Dinner for Two for $40), you may choose any appetizer or entrée on the menu with absolutely no restrictions including steaks, seafood, and chef’s nightly specials

9 2 - Feb. 7, 20 16 . n a J Join us for restaurant week 5 pm - 9 pm ! Dinner for 2

@ 35.00 includes 3 courses,

55.00 includes 3 courses & any bottle of wine,

or Dinner for 1

1st Course

@ 17.50, includes 3 courses

a choice of:

Beet Salad roasted beets, beet hummus, apple, romaine lettuce, goat cheese, and orange fennel vinaigrette Kale Salad shredded kale, romaine lettuce, pecans and Persian cucumbers, topped with creamy hemp dressing & fried onion

Shrimp Wontons four wrapped shrimp with rice noodle salad and spicy chili dressing Exotic Mushrooms sautéed trumpet, oyster & shiitake mushrooms, spinach and plum chutney Coconut Miso Soup miso and coconut milk with delicata squash and shredded kale Lentil Soup hearty curried soup with cilantro and papadum

2nd Course

a choice of:

* Grilled Salmon from Blue Circle ~ with Indonesian-style collard greens, and brown rice Chicken Curry ABF, non GMO, local ~ marinated chicken in a Thai yellow curry with brown rice

and a skewer of Brussels sprout, potato, carrot, shiitake, turnip, radicchio, and onion

Okonomiyaki Japanese cabbage pancake, wasabi-okonomi sauces, and a choice of kabob: vegetable, chicken, or shrimp Palak Shalgam Curry spinach, fried turnips, brown rice, and roasted onion-cilantro raita Three Beef Brisket Tacos from Roseda Farm ~ corn tortillas, Korean brisket, cabbage slaw,

chipotle salsa, crema and lime

Korean Brisket Sandwich from Roseda Farm ~ ciabatta roll, lettuce, Asian slaw, house-made gochujang sauce, Just Mayo, topped with fried onions

* Grass Fed Burger from Roseda Farm ~ on house-made grain focaccia, lettuce, onions, pickled jalapeños, and Just Mayo, served with a side of kale salad / optional goat cheese

Tempeh Burger organic & local from Twin Oaks ~ on house-made grain focaccia, lettuce, onions, pickled jalapeños, and Just Mayo, served with a side kale salad / optional goat cheese

* Tea-Cured Salmon Sandwich from Blue Circle ~ salmon house-cured in Lapsang Souchong, with lettuce, Asian slaw, pickled cabbage, wasabi mayo, kizami seaweed, on ciabatta roll Fried Chicken Sandwich ABF, non GMO, local ~ Japanese Panko fried chicken, lettuce, Asian slaw, pickled cucumber, with yuzu koso mayo, on ciabatta roll Fried Chicken Bento ABF, non GMO, local ~ pickled cucumbers, sweet potatoes, roasted onions, brown rice, and our famous onion-mayo sauce

* Baked Chilled Salmon Bento from Blue Circle ~ with a classic tare sauce, broccoli with walnut miso jam, sweet potatoes, roasted onions, and brown rice

Blackbean Cake Bento with togarashi mayo, pickled cucumbers, roasted turnips & broccoli with a miso walnut jam, and brown rice

* Roll your own Handroll Bento from Blue Circle ~ tea-cured salmon, pickled cabbage, sheets of nori, and brown rice, with dipping condiments Udon Noodle Soup fat noodles with fresh ginger broth, spinach, delicata squash, broccoli & choice of vegetables, chicken, or shrimp

* Chicken Hot Pot rich chicken and red miso broth with pulled chicken, cabbage, delicata squash, spinach and yuzo kosho

3rd Course

a choice of:

Hungarian Tea Cake Coconut Rice Pudding

Chocolate Coconut Cake

Jasmine Creme Brulee

gluten-free cake with rum caramel, served with gelato

Dolcezza Gelato or Sorbet

Teaism Old Town 682 N St. Asaph St, Alexandria VA 22314

One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s * Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you have certain medical conditions.

Alexandria Restaurant Week

Alexandria Restaurant Week $ 35.95 DINNER FOR TWO

$ 20 LUNCH PER PERSON

Jan. 29 - Feb. 7, 2016

(Served with 2 Miso soup)

(Served with Miso soup)

- FIRST COURSE –

- FIRST COURSE – Choice of SPICY SALMON GARDEN ROLL

Choice of SPICY SALMON GARDEN ROLL

Avocado, Cucumber, Asparagus wrapped in Salmon slices, Spicy Tobiko cream sauce

SOBA NOODLE SALAD

Japanese buckwheat noodles, Avocado, Asparagus,Tomato,Cilantro, Scallion, Sesame Dressing

TUNA&SHRIMP TEMPURA ROLL

Japanese buckwheat noodles, Avocado, Asparagus,Tomato,Cilantro, Scallion, Sesame Dressing

TUNA&SHRIMP TEMPURA ROLL

Futo Maki Style(Big roll) Shrimp Tempura, Fresh Tuna, Avocado, Fish roe

- SECOND COURSE Choice of

-- SECOND COURSE -

SUSHI & SASHIMI SPECIAL

2 Choice of Entrées 6pcs Chef’s selection on Sashimi, 4pcs Nigiri Sushi, 6 pcs Sushi Maki

6pcs Chef’s selection on Sashimi, 4pcs Nigiri Sushi, 6 pcs Sushi Maki

GRILLED TERIYAKI SABA Grilled Mackerel, Sweet Teriyaki Sauce, Steamed Vegetables, Sweet Ginger, Steamed rice

GRILLED SALMON SALAD Grilled Salmon, Mixed greens, lemon cream sauce

RESTAURANT WEEK’s BENTO BOX 6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame, Fried Shumai & Seaweed salad

3 ROLL COMBO * 

Alaskan roll (Spicy Crunchy Salmon)  Sweet potato & Avocado roll  Mexican Shrimp Roll (Shrimp Tempura, Jalapeno, Cilantro, Avocado)

-THIRD COURSE Mochi Ice-cream : Green tea or Strawberry

GRILLED TERIYAKI SABA Grilled Mackerel, Sweet Teriyaki Sauce, Steamed Vegetables, Sweet Ginger, Steamed rice

GRILLED SALMON SALAD Grilled Salmon, Mixed greens, lemon cream sauce

RESTAURANT WEEK’s BENTO BOX 6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame, Fried Shumai & Seaweed salad

3 ROLL COMBO * 

Alaskan roll (Spicy Crunchy Salmon)  Sweet potato & Avocado roll  Mexican Shrimp Roll (Shrimp Tempura, Jalapeno, Cilantro, Avocado) -THIRD COURSE –

Choice of Green tea or Strawberry Panna Cotta Crème bure Cheese cake w/ Strawberry sauce Mochi Ice-cream : Green tea or Strawberry

693 N. Washington St., Alexandria, VA 22314 |703.566.3695 | www.zentorestaurant.com

Thr eeCour se Pr i x-Fi xe $35

219 Restaurant $35 Pre fixe Restaurant Week Menu Excluding tax & 20% gratuity Starter Crawfish Spring Roll / Creole Meuniere / Fire Roasted Mango Relish Oyster & Artichoke Stew French Market Salad: Field Greens / New Potatoes / Haricot Vert / Bacon / Soft Poached Egg / Creole Vinaigrette

EntrĂŠe Ratatouille / goat cheese / napoleon Lobster / tasso / mac & cheese Grilled ribeye au poivre vert / buttered turnips / braised swiss chard Double cut tamarind glazed pork chop / bourbon sweet potato pudding / southern stewed greens

Dessert Flourless chocolate torte / ancho chile ganache / basil peach sauce Banana Foster / beignets / rum raisin sauce

219 King Street | (703) 549-1141

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

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 Beignet of shrimp* Charcuteries board Fried oysters (Dragon Creek, Montross VA) With preserved citrus aioli Moules au chorizo Mussels cooked with fresh chorizo, white wine, tomato, fennel, garlic, onions, and fresh herbs Salade Wedge Bib lettuce, crispy prosciutto, shaved pear, Roquefort blue cheese dressing Caesar salad Romaine, Parmesan, croutons, anchovies, 60º chicken egg, lemon vinaigrette Terrine of Foie Gras, Pain d’Epices, prune chutney (Supp. $5)

Entrees Seared sea scallops Sunchoke-truffle risotto, black truffle butter emulsion, sunchokes chips “Poule au pot a la Citronelle” Lemongrass infused Amish chicken, cooked in an aromatic broth with winter vegetables (Mushroom, carrot, potatoes, celeriac, leeks, kale, coriander…) “Magret de canard au poîvre” *Pepper crusted Moullard Duck breast, long pepper sauce Honey-roasted pears, pruneaux, parsnip puree *Honey-spice glazed Norwegian Salmon filet, Israeli couscous, kale pesto, tomato, pepper, Cucumber salad, preserved lemon-harissa yogurt sauce “Paella du Languedoc” Octopus, calamari and shrimp a la plancha over slow-baked rice in a saffron shellfish broth, fennel, tomato, piquillo pepper, mussels Michelle’s Meatloaf Pasture-raised VA Angus beef meatloaf, Bacon, BBQ sauce, crispy onions, Cavatappi & cheese gratin, mushrooms, carrots & broccoli “Onglet a l’échalotte” *Charbroiled Angus hanger steak (6oz), Cabernet-shallot sauce, Potato gratin, shallots, mushrooms, carrots, broccoli

Desserts Trio of Artisanal cheeses (As additional course before dessert $12)

“Le Cœur du Noir” GF Valrhona bittersweet chocolate mousse, chocolate almond dacquoise Passion fruit, Cœur de Guanaja chocolate ice cream “Rêver du Printemps” GF Madagascar vanilla bean panacotta, almond dacquoise, Morello cherry, Salted almond crumble, cherry coulis, cherry sorbet “Tarte au Citron” Lemon cream filled pate sucrée, crème Chantilly, strawberry coulis Strawberry sorbet, white chocolate

RESTAURANT WEEK AT BILBO BAGGINS

COME JOIN US FOR OUR PREFIX MENU

LUNCH PREFIX $20.00 DINNER PREFIX $ 35.00

LUNCH THREE COURSE APPETIZER Portabella mushroom & baked brie ENTREE CEDAR PLANK SALMON OR CHICKEN PORTABELLO OR VEGETARIAN PLATTER

DESSERT OF YOUR CHOICE

DINNER THREE COURSE MEAL APPETIZER Portabella mushroom & baked brie ENTREE CEDAR PLANK SALMON OR CHICKEN PORTABELLO OR CINNAMON PORK OR VEGETARIAN PLATTER

DESSERT OF YOUR CHOICE

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

Three-Course Dinner prix fixe $35 (Choice of a first course, an entree and a dessert) Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”

First Course “Gratinée a l’oignon”: French onion soup “Escargots Forestier”: Sauteed snails with mushrooms, garlic & parsley, baguette croutons “Charcuterie de Canard”: confit leg, prosciutto, rillettes, with fruit chutney and crostini “Terrine de Foie Gras de Canard”: (Suppl. $5) Foie gras terrine, brioche toast points, Armagnac macerated prunes “Salade verte”: Organic mesclun lettuce, balsamic vinaigrette “Salade de betteraves au Chevre” Roasted beets, arugula, brioche croutons, Goat cheese croquette, Shallot vinaigrette “Salade d’endives et pommes aux Roquefort” Endives, frisee, apple, walnuts, Roquefort, Cider-mustard vinaigrette

Entrees Moules Marinieres, pommes frites Classic steamed mussels with white wine, garlic and shallots, with pommes frites Truite a la Grenobloise Sauteed Trout filet, brown butter lemon caper, pommes puree, seasonal vegetables Saumon poelé, sauce au homard Norwegian *salmon filet, Lobster sauce, roasted mushroom & fennel risotto Bavette Maître d’Hôtel Creekstone Farm Flat iron *steak, shallot-herbs butter. Pommes frites & salad Cassoulet au Confit de Canard (add $5) Moullard duck confit, Toulouse sausage, twice baked bean stew with pork belly Coq au Vin Braised free-range chicken leg in a rich red wine sauce, With mushrooms, lardons, onions, carrots and pommes puree Boeuf Bourguignon (add $7) Traditional braised beef in a rich red wine sauce, with mushrooms, lardons, onions, carrots and pommes puree Roasted fennel and mushrooms risotto

Desserts “Assiette de Fromages”: House Cheese plate (Suppl. $5) Vanilla bean crème brûlée GF Valrhona Manjari Pot de Crème GF Tarte aux noix de pecan Profiteroles au chocolat Pumpkin Crème Caramel GF *This items are cooked to order. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illnesses.

1/18/2016

ALEXANDRIA RESTAURANT WEEK Jan. 29 - Feb. 7, 2016 3 Course Dinner $35

Potato and leek soup with crispy leeks and truffle oil. Seared scallops served in a half shell with creamed pea puree and tarragon and hollandaise sauce. Ham Hock Terrine with remoulade sauce, strong Irish mustard, crispy crackling and Guinness bread

//////////////////////////////////////////////////////////////// Steamed Bacon and cabbage with parsley mash potato Honey and mustard cream sauce. Salmon steak baked in a bag with lemon and herb butter, sautĂŠed green beans and minted fingerling potatoes. Vegan Irish stew with boiled potato rustic root vegetables, barley and butter beans.

//////////////////////////////////////////////////////////////// Bannoffee pie in a glass. Apple tart with caramel sauce and fresh whipped cream. Sherry trifle with plums and pears.

Alexandria RESTAURANT WEEK 2016 Friday, January 29th - Sunday, February 7th

Celery Root and Asian Pear Soup with Smoked Duck Breast Or

Roasted Carrot and Parsnip Salad with Golden Raisins & Creamy Almond Dressing Or

Ahi Tuna Tartare with Sesame Seeds, Seaweed Salad & Yuzu Vinaigrette

    Maryland Rockfish Fillet with Green Pea Risotto and Cherry Tomato Coulis Or

Braised Beef Short Ribs with Blue Cheese Polenta & Horseradish Jus Or

Organic Chicken Breast with Green Olive & Sweet Pepper Cous Cous and Thyme Sauce Or

Bocage Farm Wild Mushroom Risotto with Truffle Oil & Baby Vegetables

    Chocolate Mousse Or

Traditional Vanilla Crème Brulée Or

Strawberry Tart with Raspberry Sauce and Chantilly Cream

3 Course Prix Fixe Menu – 35$ excluding beverages, tax and gratuity 205 E. Howell Avenue, Alexandria, VA 22301

Geranio

Restaurant Week January 29th to February 7th, 2016

DINNER FIRST COURSE A choice of:

Butternut Squash Soup with Honey and Sage Field Green Salad with Herb Mustard Vinaigrette, Oven Dried Tomatoes and Walnuts Yellow Tomato, Goatâ&#x20AC;&#x2122;s Cheese and Arugula Salad with Pine Nuts and Lemon Vinaigrette

www.geranio.net

SECOND COURSE A choice of:

Penne with Seared Fresh Tuna, Black Olives, Tomatoes and Capers Cappellini with Smoked Chicken, Field Mushrooms, Tomatoes and Spinach with Garlic XVOO Parmesan Risotto with Grilled Asparagus and Zucchini; Shaved Parmesan

THIRD COURSE A choice of:

FOURTH COURSE A choice of:

Our own Tiramisu with Homemade Mascarpone Flourless Chocolate Cake with Amaretto Cream and Hazelnuts Selection of our Homemade Ice Cream or Sorbet

$35 per person, not including tax and gratuity

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

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, 1 21 KING STREET, ALEXANDRIA, VA 2231 4 703- 836- 8833 WWW. ILPORTORISTORANTE. COM This menu is priced at $35.00 per person, exclusive of tax and gratuity

*The consumption of raw or undercooked food may be hazardous to your health. Please alert your server to any allergies you may have.

480 King St. Alexandria VA 22314

Winter Restaurant Week Super Bowl 50 ThreeSpecial Course Prize Fixe January 29th un8l February 7th 5:00 PM un8l 9:30 PM Starter (choice of): Philly Cheesesteak Egg Rolls, Brew Fondue or Market Salad Main Course (choice of): King Street Tavern Burger with French Fries 4-year aged cheddar, pance.a, tomato jam, brioche bun Bourbon glazed Salmon roasted ďŹ ngerling potatoes, seasonal vegetables Maryland Crab Pot Pie peas, mushrooms, corn, leeks, herb cream, served with a side salad Grilled Bistro Steak potato croque.es, asparagus, cipollini onions, romesco sauce Fried Chicken vegetables, mashed potatoes Dessert (choice of): Cheesecake, Bread Pudding, Chocolate Lava cake $ 35.00 per Person Reserva8on at opentable.com or call 703 647 20 00 King Street Tavern, inside the Hilton Old Town Hotel, 1767 King Street, Alexandria Tax and Service not included. A gratuity of 19% will be added to groups of 6 or more.

Alexandria Restaurant Week February 1-7, 2016 Soup du Jour Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive Escargots 6 Snails with Garlic, Parsley Butter Pâté du Campagne Seafood Medley in a Puff Pastry with Cream Sauce and Black Olives Roasted Beets with Arugula, Feta Cheese and Lemon Dressing

    Red Snapper with Vegetable Couscous and Saffron Sauce Crab Cake with Capers and Diced Tomato Sauce Braised Beef Short Ribs with Mushroom Polenta and Red Wine Sauce 6 oz. Pork Chop with Purple Potato Purée and Grain Mustard Sauce Black Angus Coulotte Steak with Green Peppercorn Sauce Fresh Pasta with White Truffle Oil 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 No substitutions and no discounts honored, Thank you. 218 N. Lee Street, Old Town, Alexandria, VA 22314

RESTAURANT WEEK MENU $35 per person for a three course selection First Course Potato Leek Soup, candied bacon or

Magnolia’s Caesar Salad, fried anchovies or

Grilled Carolina Prawns, garlic grits Entrée Braised Short Rib Pappardelle, pecorino cheese, red wine, San Marzano tomatoes or

House-Smoked Fried Chicken, Green Circle half-chicken, bone-in, macaroni and cheese or

Wild Mushroom Risotto, caramelized shallots, white wine, pea tendrils Dessert S’mores Bread Pudding, marshmallow ice cream or

The Happy Wife, beignets, Cafe Au Lait ice cream

Magnolia’s is proud to use sustainably raised and grown ingredients from regional farmers and suppliers. Our food is cooked fresh, to order, all desserts are house-made.

Restaurant Week Dinner Menu

Appetizer Choice of

She Crab Soup

Chicken Andouille Gumbo

Our specialty

With garlic parsley rice

Crawfish & Shrimp Beignets With garlic mayo

Creole Oyster Pan Roast Topped with parmesan bread crumbs

Mixed Green Salad With Creole mustard dressing

Entree Choice of

* Pan Roasted Maine Salmon On a bed of horseradish cream sauce and topped with tomato-corn salsa

* “Turbo Dog” Braised Short Ribs With horseradish mashed potatoes with caramelized onions and corn maque choux

* Shellfish Etouffée Gulf shrimp, lump crab & crawfish “smothered” Cajun Style served with garlic-parsley rice

* Spicy Pecan Crusted Haddock Topped with Lump crab and served with a Creole mustard cream sauce

Dessert Choice of Creole Bread Pudding w/ Baily’s Irish Cream sauce

Chocolate Mousse w/rich Belgian Chocolate

Coconut Custard “Oatmeal” Pie topped with cinnamon whipped cream & drizzled with caramel sauce

$35pp (Tax and Gratuity not included)

VISIT ALEXANDRIA RESTAURANT WEEK JANUARY 29 – FEBRUARY 7, 2016

THREE COURSES - $35 SOUPS AND GREENS

Butternut Squash Soup with Star Anise (V, VG, GF)

You won’t believe that this flavorful soup with no cream can be so velvety!

Two-Celery Soup (V, GF)

A combination of celeriac and celery makes this soup tastefully unique! A house fave! A light touch of cream makes the

Cranberry and Almond Salad (GF)

Mixed greens, dried cranberries, almonds, feta, and lardoons, dressed with sweet red wine vinaigrette.

MAIN COURSE

Bodega Bay Shrimp

Shrimp, tomatoes, garlic, parsley and spaghetti of zucchini and yellow squash finished with EEOV.

Chicken Tagine on a Bed of Vegetable Couscous

An aromatic, sensual dish composed of tender chicken, preserve lemon and golden raisin. Fabuloso!

Beef Estouffade

A lighter version of Beef Burgundy. Slow cooked with black olives, mushrooms and carrot to fork-tender and served on pappardelle.

Sonoma Cellar Burger*

The classic American Burger with a bistro twist: sliced endive in a Dijon mustard vinaigrette, nutty Gruyere cheese and tomato on a brioche bun.

SWEETS FOR THE SWEET

Fudgy Walnut Brownie

An amazing and decadent brownie sure to please the most devoted chocolate lovers!

Flynn Family Rum Raisin Bread Pudding

Golden raisins are soaked in rum to make this apple bread pudding crusty on the top and moist inside.

Chocolate or Lemon Butter Cake Terra d’Oro Zinfandel Port V = Vegan •

VG = Vegetarian

GF = Gluten Free

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.

ALEXANDRIA RESTAURANT WEEK January 29 - February 7, 2016

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

STARTERS

House Salad

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

Caesar Salad

Romaine, Parmesan, croutons, “eggless” Caesar dressing

Karen’s “Flying-D” Bison Chili

CLASSICS Fresh Fish Feature*

Garlic mashed potatoes, asparagus

Chef’s Wine Recommendation - Starmont Sauvignon Blanc $10

Bison Short Ribs

Ted’s Beef Filet

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

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: BURGERS AND STEAKS ARE COOKED TO ORDER. WE ARE REQUIRED TO INFORM YOU THAT THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS SUCH AS MEATS, SEAFOOD AND EGGS, WHICH MAY CONTAIN HARMFUL BACTERIA, MAY CAUSE SERIOUS ILLNESS.

Certain foods may contain nuts, or may have been produced on equipment that was used to process nut products. If you have a nut allergy, please alert your server, so we can prepare your food in a nut-free environment. All foods are cooked in trans fat-free cooking oil. ©2015 Ted’s Montana Grill, Inc.

Three Course Price Fixe DINNER for $35.00 per person

Antipasti Choice of:

Zuppa di Vongole Manhattan Clam Chowder.

Carpaccio di Manzo Sliced tenderloin on a bed of garlic vinaigrette, capers and parmesan cheese.

Insalata di Rucola Fresh baby arugula, hard-boiled egg, tomato, mushroom, warmed bacon dressing.

Agnolotti alla Panna Homemade raviolis stuffed with spinach and ricotta cheese, Alfredo sauce.

Entrees Choice of:

Risotto alla Cacciatore One roasted quail with mushrooms risotto, garlic, parsley, parmesan cheese.

Salmone “Margaux” Sautéed salmon filet, crabmeat, avocado, sweet red pepper, beurre blanc.

Scaloppini di con Prosciutto e Asparagi Veal scaloppini, prosciutto, asparagus, mozzarella cheese, gratine.

Filetto di Maiale con Ceresa Roasted pork tenderloin with a fresh cherries and cherry wine reduction.

Dolce Hard Cherry Ice Cream Float or

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.”

Menu price per person. Tax and gratuity additional.

1800 Diagonal Rd. Alexandria, VA | (703)739-0777 | www.theismanns.com

T.J. STone’S $35 per person, 3 courses

Starters (Choose one)

Spinach salad With warm bacon dressing, hardboiled egg, bacon, tomato, Blue cheese and red onion Shrimp with Bacon-Cheddar Grits Tiger shrimp sautéed in a spicy Cajun sauce and plated over creamy, cheesy bacon & cheddar grits Barbecue Sliders One beef brisket slider and one pulled pork slider, both cooked with our Texas BBQ sauce and topped with a pickle chip, served with a mini side of slaw

Entrees (Choose One)

New York Strip Twelve ounce strip seasoned and grilled, topped with a fried egg, Chimichurri and crispy fried onions and served with crispy fried Brussel Sprouts and horseradish mashed potatoes Southern Fried Pork Chop Buttermilk marinated bone in pork chop breaded then deep fried topped with country gravy and served with corn pudding and bacon braised kale Red Snapper Pan seared marinated red snapper served over citrus jasmine rice, sautéed bok choy and finished with a shrimp and lemon beurre blanc. UlTimaTe ‘Q PlaTTer 1/4 rack of ribs, house smoked pulled pork and BBQ shrimp skewers with choice of 2 BBQ sauces, cole slaw, baked beans, and beer battered onion rings

Desserts (Choose one)

Chocolate Lava Cake Bread pudding

Tjstones.com

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

Restaurant Week Dinner Menu

Appetizer Choice of

She Crab Soup

Crawfish & Shrimp Beignets

Our specialty

With garlic mayo

Wasabi Crusted Fried Oysters

Mixed Green Salad

With chili mayo

With Creole mustard dressing

Texas “BBQ” Cloaked Shrimp Stuffed with jalapeno peppers & wrapped in bacon

Entrée Choice of

* Grilled “Flat Iron” Steak & All Lump Crabcake Served with smashed potatoes

* Shellfish Etouffée Shrimp, scallops and lump crab “smothered” Cajun style served with garlic-parsley rice

*Spicy Pecan Crusted Mahi Mahi Topped with lump crab and served with creole mustard cream sauce

* Braised Lamb Shank With saffron risotto & fresh asparagus

Dessert Choice of Creole Bread Pudding w/chantilly cream

Fresh Strawberries w/chantilly cream

Triple Chocolate Decadence w/raspberry sauce & chantilly cream

$35.00 pp Tax and Gratuity Not Included

Restaurant Week Dinner Menu

Appetizer Choice of

She Crab Soup

New England Clam Chowder

A house specialty

Rich and creamy with red bliss potatoes

Southern Fried Calamari

Shrimp & “Blue Crab” Fritters

Spicy chili Mayonnaise with fresh Cilantro

With spicy Sriracha Aioli

House Salad With garlic-mustard dressing

Entree Choice of

* Jumbo Crab & Penne Pasta With fresh asparagus, cream & parmesan-gruyere bread crumbs

* Stuffed Chesapeake Flounder With crawfish crab imperial & crab butter sauce Served with saffron rice

* Grilled “Bistro” Steak & Stuffed Shrimp With lobster sherry cream & garlic mashed potatoes

* Horseradish Crusted Maine Salmon With fresh asparagus and honey-citrus beurre blanc Served with saffron rice

Dessert Choice of

White Chocolate Raspberry Bread Pudding With raspberry coulis and whipped cream

Wharf Chocolate “Ecstasy” With white chocolate sauce & raspberry coulis

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

$35.00 pp

(Tax and Gratuity Not Included)