Dinner for Two $35
Alexandria Restaurant Week $35.00++ Dinner for Two
Appetizer: Caesar Salad
crisp romaine lettuce, asiago cheese and croutons
EntrĂŠe:
Please choose one item from the following
Spicy Italian Jambalaya
chicken, shrimp spicy Italian sausage roasted peppers and tomato tossed with penne pasta
Flat Iron Steak
7oz juicy grilled steak, roasted demi glaze oven roasted potatoes and lemon zested brocolini
Balsamic Glazed Chicken
grilled chicken breast, arugula, and tomato salad with fresh mozzarella
Dessert:
Please choose one item from the following
Decadent Chocolate Cake
layers of chocolate, drizzled with our sweet raspberry sauce
Cheesecake
a New york style cheesecake with a flaky crust, served with fresh strawberries and our sweet berry sauce
‘til en p O pm 10 tly! h nig
Cheesetique Cheese & Wine Bar
Ask a ton bout igh Win t’s flig e hts
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Alexandria RESTAURANT WEEK Winter 2014
$35 Dinner for Two SELECT THREE BOARD Your choice from a rotating selection of seasonal cheeses and artisan meats ~ and ~
CHOICE OF TWO ENTREES
Spinach Pancetta Salad Harvest Salad Mac ‘n Cheesetique Bacon ‘n Blue Mac Grown-Up Grilled Cheese with side of greens Grilled Pimiento with side of greens Brie, Apple & Prosciutto Grilled Cheese with side of greens Grilled Caprese with side of greens ~ and ~
CHOCOLATE MOUSSE TO SHARE Creamy, cool and chocolaty. ‘Nuff said!
CHEESETIQUE
Mon-Sat 11am-10pm Sunday Brunch 10am-3pm
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2411 Mount Vernon Avenue Alexandria, VA 22301 www.cheesetique.com (703) 706-5300
Alexandria Restaurant Week January 17 – 26 2014 $35 dinner for two
Glass of Wine or Draft Beer Enjoy a glass of Chardonnay, Pinot Grigio, Cabernet or Merlot, or one of our Draft Beers
Choice of entrée Jambalaya Pasta Mini Penne with Chopped Chicken Breast, Shrimp and Andouille Sausage Sautéed with Peppers, Onions, Cajun Spices, Cream and a splash of Sherry.
Country Fried Chicken Boneless Chicken Breast served up Country Style with Dixie Cream Gravy, Garlic Mashed Potatoes and Fresh Vegetables
Cedar Plank Salmon Grilled Salmon Served with Red Rice and Cucumber/Onion Salad
Half Rack Slow Smoked BBQ Ribs Award Winning Pork Back Ribs House-Smoked for Six hours and Mopped with KSB Mahogany BBQ sauce. Served with Coleslaw, Carters “Cool Beans” and Cornbread
Traditional Homemade Key Lime Pie for Dessert (discounts or coupons may not be used for Restaurant Week menu)
703.548.5792
ALEXANDRI A RESTAURANT WEEK 2014 Friday, January 17th through Sunday, January 26th
DI NNER FOR TWO $35 M I STO SALAD A mix of greens with balsamic dressing and croutons or
FRI ED M OZZARELLA Breaded and fried house-made mozzarella cheese served with Monroe’s tomato sauce or
FRI ED GREEN TOM ATOES Fried green tomatoes served with a goat cheese and tomato sauce or
LENTI L SOUP or
CREAM OF M USHROOM SOUP __________________ & ________________ I L FEGATO DEL SALUM AI O Calf’s liver dusted with flour and sautéed in olive oil, topped with a Dijon mustard, bacon and cream sauce, served with scalloped potatoes and asparagus or broccoli or
M EAT LOAF Veal and beef meat loaf with a mushroom sauce, served with scalloped potatoes and asparagus or broccoli or
M ELANZANA RI PI ENE Eggplant rolled and stuffed with ricotta, mozzarella, and Romano cheeses, served with a tomato sauce with a touch of cream or
CHI CKEN PARM ESAN Chicken breaded, fried and topped with a piece of mozzarella cheese and marinara sauce, served with a side of pasta or
CHI LI M AC Chicken (organic) chili served over fettuccine and topped with cheddar cheese or
M ARI SCADA A medley of fresh fish served with clams, mussels, and shrimp in tomato based sauce with saffron rice or
SALM ON DI CI POLLA Salmon filet grilled and topped with caramelized onions and pine nuts, served with scalloped potatoes and asparagus or broccoli
Murphy’s Grand Irish Pub Dinner for Two $35 Salads & Starters Choice of Mussels Marinara with or Garden Salad or Cup of
Entrees Choice of One
Fresh Broiled Salmon Topped with Lemon Dill Sauce, Served with Rice and Fresh Vegetables Chicken Del Ray, Served with Rice and Fresh Vegetables Leg of Duck Topped with a Cherry Demi Glaze, Served with Rice and Fresh Vegetables Flame Grilled New York Strip Steak with Bearnaise Sauce and Served with Baked Potato and Fresh Vegetables
Our restaurant week promotion will be available from Friday, January 17th through Sunday, January 26th, 2014. Two course dinner for two for $35.14 You and your guests may choose one appetizer or two salads and any entrĂŠe.
Starters Caesar Salad Fresh Romaine lettuce with our own dressing, parmesan cheese & crostini Baby Back Ribs Slow cooked served with BBQ sauce Buttermilk fried oysters Served with jalapeno aioli
EntrĂŠes Catfish and Shrimp Creole Blackened catfish served over Carolina rice, topped with shrimp creole Parmesan Chicken Breast Mozzarella cheese, herbs marinara sauce & penne pasta Citrus Glazed Duck Breast Salad Arugula, orange segments, heart of palm, caramelized pecans, fried onions & orange vinaigrette Steak Frites
A wood-grilled petit fillet of beef, fresh cut fries & dressed field greens --------------------------------------------------Add any dessert for $4 from our seasonal menu! (Beverages, gratuity, and tax not included)
Alexandria Restaurant Week | January 17-26, 2014 Dinner for Two Choose One: Crostini Verde -or any altre cose off the menu Choose One: 12" Pizza Alpino: Potatoes, Leeks, Panceta, Gruyere, Raclette -or any 12" pizza off the menu Choose: 1 750mL bottle of specialty beer or wine off of our special restaurant week menu
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
Winter 2014 Jan. 17-26 Old Town $35 for Two
EGGPLANT PARMESAN Roasted eggplant, marinara sauce, basil and grana MIXED GREENS mesclun, cherry tomatoes, house vinaigrette MEATBALLS house made meatballs with soft polenta TOMATO SOUP chopped tomatoes, garlic basil, breadcrumbs, broth
SALSICCIA PIZZA tomato, fresh mozzarella, house-made Italian sausage, black olives RUGOLA fresh mozzarella, cherry tomatoes, arugula BRAISED LAMB PIZZA fresh ricotta, roasted onions, roasted garlic SHRIMP PIZZA Gulf shrimp, rapini, cherry tomatoes, roasted garlic, pecorino toscano
POACHED PEARS vanilla gelato, chocolate sauce PANNA COTTA with strawberry sauce
Royal Restaurant - Restaurant Week Menu $35.00 for Two Salads & Starters Choice of Hot Spinach & Artichoke Dip to Share (Served with Toasted Herbed Pita Bread) Or Garden Salad or Cup of Soup Entrees Choice of One Tender Rack of Lamb – “Authentic Village Style” Grilled with Greek herbs and spices, served with our oven roasted red potatoes and drizzled with Feta cheese and cucumber yogurt sauce. Roasted Chicken Your choice of Athenian-style of BBQ, served with our signature mashed potatoes and green beans. NY Strip Steak 10 ounces of Choice Cut Steak, grilled to your taste with a demi-glace sauce – served with our oven roasted red potatoes & fresh broccoli. Stuffed Flounder Fresh Flounder stuffed with Maryland Crab Meat with Dijon sauce – served with our oven roasted red potatoes & fresh broccoli. Dessert Choice of One Chocolate Truffle Cake or Tiramisu Cake
Start with a small House or Caesar salad
Entrees served with pasta and vegetables
Spaghetti con Polpette Spaghetti with meatballs in marinara sauce
Cheese Tortellini with Baby Shrimp in Alfredo- cream sauce
Rigatoni Carbonara Rigatoni with hot Italian sausage, bacon, peppers, and garlic in tomato sauce
Tilapia Griglia Rossini Grilled tilapia with capers and shallots in lemon- butter sauce
Fettuccini Primavera Fettuccini pasta with fresh seasonal vegetables in tomato- cream sauce
Trout Griglia Rossini Grilled trout stuffed with mushrooms and baby shrimp in lemon- butter sauce
Penne Puttanesca Penne pasta with Calamata olives, capers and garlic in marinara sauce
Piccata di Salmone Norwegian salmon topped with baby shrimp, mushrooms, lemon and herbs
Pizza Pepperoni e Salsiccia Pepperoni, spicy Italian sausage, mozzarella and parmesan cheese
Pollo alla Siciliana Chicken breast sautĂŠed with capers and Calamata olives in light tomato sauce
Pizza Margherita Mozzarella cheese, fresh tomatoes, basil and tomato sauce
Pollo alla Parmigiana Chicken breast with mozzarella cheese in tomato sauce
Tiramisu or Cannoli for desert
Share Plates (choice of one)
Open Faced Grilled Cheese Roasted mushrooms, fontina cheese, provolone and a handful of chips
Crab and Avocado Wonton Crisps Cilantro and lime oil
Charcuterie and Cheese Cured meats, artisan cheese, bread and herbed oil
Entrees Black Cod Julienne vegetables, orange supremes and spinach with a citrus whole grain mustard burre blanc
N.Y. Strip Steak Cabernet jalapeno demi, roasted cauliflower and baby baked potatoes
Dessert Mini Fruited Cheese Cake Jars
DINNER FOR TWO
$35 PLUS TAX AND GRATUITY GRATUITYHILTON OLD TOWN ALEXANDRIA
CATERING AND EVEHILTONNTS
|
Hilton Alexandria Old Town | 1767 King Street Alexandria, VA 22314 |703.837.0440
Alexandria Restaurant Week Dinner for Two for $35 Appetizer to Share ~Jack Daniels Sliders ~Crab & Artichoke Dip
EntrĂŠe for Each Guest ~Meatloaf w/ mashed potatoes and vegetable of the day ~Port City Pork Mac & Cheese ~Blackened Chicken Pasta ~Grilled Salmon w/ Champagne Aioli
Dessert to Share ~Bourbon Pecan Pie ~Wild Berry Mascarpone Cake
17 - Jan. 26, 20 14 . n a J Join us for restaurant week 5 pm - 10 pm !
VEGAN Dinner for Two @ 35.00 1st Course
a choice of:
Parsnip Soup fennel, apple, cranberry chutney Shredded Kale Salad marinated garbanzo
& creamy hemp dressing
Quinoa & Organic Corn Pasta tossed in vegan pesto
with charred eggplant, tomato & mint
2nd Course
a choice of:
Kabocha, White Bean & Kale Korma flavorful blend of vegetables simmered in coconut milk with curry
Shiitake Mushroom Seitan
cornbread crumb breaded & flash fried, served with lemony Swiss chard, sundried tomatoes, olives & capers
Walnut-Lentil Balls served over roasted spaghetti squash with grilled beets
3rd Course
a choice of:
Chocolate Pie with pecan crust Coconut Apple-Ginger Crisp Sorbet Teaism Old Town
682 North St. Asaph Street Alexandria, VA 22314 703 - 684 - 7777
reservations not accepted One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s
Teaism’s brilliant beverage offering includes: exquisite teas & tisanes,
organic draft beers, Japanese sake, radical wines and a full range of spirits.
FIRST COURSE CHOICE TO SHARE: •
TJ's Signature Tater Tots: Shredded potato and smoked Gouda made into bite size tater tots and golden fried, served with a horseradish buttermilk dipping sauce
•
Smoked Oyster Po' Boy Sliders: Hand shucked cold water oysters, house smoked then dusted with Cajun flour and flash fried, served on mini brioche buns with a side of remoulade
SECOND COURSE CHOICE: •
Veal Scaloppini with Mushroom & Artichoke: Tender scaloppini of veal, dusted with seasoned flour and pan seared, topped with sautéed artichoke hearts & mushrooms and finished with a white wine lemon butter sauce, plated over a creamy asparagus risotto
•
Smoked Chicken with Apple Chutney & Brie: Bone-in half chicken, smoked in house and finished on the grill, served with a brie & apple chutney, Yukon gold mashed potatoes, and roasted carrots & parsnips
•
Slow Braised Pork Shank: Tender pork shank slow braised, finished with a gremolata, and plated over white beans with braised red & green cabbage
•
Shrimp, Sausage & Chicken Jambalaya: Shrimp, Andouille sausage, chicken, tomato, bell pepper, mushroom, garlic and herbs slow simmered in a tomato-Cajun cream sauce and served over white rice
THIRD COURSE CHOICE TO SHARE:
Warm Apple Strudle
Chocolate Lava Cake
Choice of: Caesar Salad Romaine, Brioche Croutons & Percorino Romano Cheese House Greens Baby Lettuce, Pickled Red Onions, Plum Tomato & Feta Cheese
Choice of: Pecan Crusted Rainbow Trout Grits, Garlicky Baby Spinach & Candied Bacon Vinaigrette
Grilled Chicken Breast Fingerling Potato Confit & Seasonal Vegetable Salad
Shrimp Gumbo Smoked Chicken, Andouille Sausage, Tasso Ham and Okra over Carolina Rice
Fish & Chips Beer Battered Atlantic Cod with Lemon & Tartar Sauce
Cast Iron Strip Steak (Add $6) Caramelized Spanish Onions & French Fries
Lobster Shrimp & Grits (Add $6) Tasso Ham, Baby Spinach, Bacon & Preserved Tomato
Dessert Chef’s Selections
121 South Union Street, Alexandria, VA | 703.548.1785 | www.unionstreetpublichouse.com
Villa Di Este
Alexandria Restaurant Week Menu Three Course Meal, $35 for 2 people*
Appetizer Choice of:
Insalata Mista
Fresh house salad served in our Chef’s Italian vinaigrette
Zuppa del Giorno Soup of the Day
Main Course Choice of:
Gnocchi con Salsa di Pomodoro con Mozzarella e Funghi Potato dumpling pasta served in a tomato sauce with mushrooms and fresh mozzarella
Tilapia alla Livornese
Fresh tilapia served with olives and capers in a tomato sauce
Scaloppine di Maiale Normanda
Pork scaloppine sautĂŠed with mushrooms and caramelized apples in a light sherry cream sauce
Dessert Choice of:
Tiramisu Vanilla Ice Cream
* Cost excludes tax & gratuity, beverages, and alcohol. No substitutions, coupons, or promotional gift certificates valid with this menu.
Al exandr i a
NNER FOR TW O Re s t a u r a n t We e k $35+DI Wi nt er2014
( I ncl udes2Mi soSoup)
693N. Was hi ngt onSt . ,Al exandr i a,VA 22314|( 703) 5663695|www. zent or es t aur ant . c om
$35 Three Course Prix-Fixe
3 Course Dinner Menu Choice of Appetizer Calamari and Baby Octopus Salad with Green Beans and Cherry Tomatoes with Limoncello Dressing
Salami Plate Fried Calamari
Homemade Burrata (Double Cream Fresh Mozzarella) with Beets
Mussels in Spicy White Sauce
Endive with Walnut, Poached Pears, and Balsamic Vinaigrette with Roquefort Cheese
½ Homemade Pumpkin Ravioli with Sage and Butter and Amaretto Cookies
Fennel and Arugola with Lemon Dressing
½ Homemade Veal Raviolini with Sage and Butter Sauce
Choice of Entrée Homemade Pumpkin Ravioli with Sage and Butter And Amaretto Cookies Bucatini with Tuscan Meatballs (filled with Spinach, Ricotta and Pine Nuts) in Tomato Sauce Homemade Veal Raviolini with Sage and Butter Sauce Homemade Mushroom Ravioli with Truffle Oil, Sage and Butter Sauce
**Grilled Filet of Rockfish with Fine Herbs and Lemon Butter Sauce served with Sautéed Fennel **Grilled Salmon served with Fresh Tomatoes, Pine Nuts, and Basil served with Spinach
Veal with Parmesan Gratine with Sage Wine Sauce Served with Broccoli Di Rabe
Homemade Black Linguini with Scallops, Clams, Shrimp, and Cherry Tomatoes in Spicy White Sauce
Osso Buco with Polenta
Choice of Dessert Cheese Plate Chocolate Mousse Pistachio or Coffee Gelato Chocolate Cake with Vanilla Gelato Coffee Panna Cotta with Chocolate Sauce Fresh Berries with Vanilla Gelato
Please choose one item from each category $35.00 (This menu may not be shared, One Person per Order of 3 Course Menu) The maximum number of payment allowed per table is four (4)
RESTAURANT WEEK AT BILBO BAGGINS
RESTAURANT WEEK AT BILBO BAGGINS
COME JOIN US FOR OUR PREFIX MENU
COME JOIN US FOR OUR PREFIX MENU
LUNCH PREFIX $20.14 DINNER PREFIX $ 35.00
LUNCH PREFIX $20.14 DINNER PREFIX $ 35.00
LUNCH THREE COURSE MEAL
LUNCH THREE COURSE MEAL
APPETIZER
APPETIZER
Portabella mushroom & baked brie
Portabella mushroom & baked brie
ENTREE
ENTREE
CEDAR PLANK SALMON OR CHICKEN PORTABELLO
CEDAR PLANK SALMON OR CHICKEN PORTABELLO
DESSERT
DESSERT
OF YOUR CHOICE
OF YOUR CHOICE
DINNER THREE COURSE MEAL
DINNER THREE COURSE MEAL
APPETIZER
APPETIZER
Portabella mushroom & baked brie
Portabella mushroom & baked brie
ENTREE
ENTREE
CEDAR PLANK SALMON OR CHICKEN PORTABELLO OR CINNAMON PORK
CEDAR PLANK SALMON OR CHICKEN PORTABELLO OR CINNAMON PORK
DESSERT
DESSERT
OF YOUR CHOICE
OF YOUR CHOICE
Restaurant Week 2014 $35.14 per person
Dinner Menu FIRST COURSE (Choice of one)
Caesar Salad crisp romaine, shaved Parmesan, croutons & our own Caesar dressing Clam Chowder Award-winning, New England style chowder
SECOND COURSE (Choice of one)
Braised Short Rib Cabernet Demi-Glace, Garlic Mashed Potatoes & Fresh Asparagus Chesapeake Chicken Pan-seared with seasoned breadcrumbs, topped with creamy country gravy and prosciutto crisp served with Yukon gold mashed potatoes Cedar Plank Salmon Served with Asian green beans & coconut ginger rice
THIRD COURSE (Choice of one)
Crème Brulee NY Style Cheesecake Price does not include tax or gratuity. Beverages not included. *These items are cooked to order. Consuming raw or undercooked meats, seafood, mollusk or eggs may increase your risk of foodborne illness.
U MB IA OL C RE
STAU R AN T
2009 2011
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PETITE SNACKS
WARM VERMONT CHEDDAR GOUGERES 4.
RESTAURANT WEEK 2014 ......................................................
3 COURSES: STARTER ENTREE DESSERT $35.14 (excludes Chophouse Section, Mussels, The Board, and Cookies & Confections Dessert) ......................................................
3 WINE PAIRINGS $15
RESTAURANT WEEK STEAKS
......................................................
8 oz NORFOLK RIDGE TAVERN STEAK with House Cut Crispy Fries, Mixed Greens & Bernaise Sauce ...
8 oz NORFOLK RIDGE FILET MIGNON with Smashed Fingerling Potatoes, Braised Greens & Bordelaise Sauce
......................................................
LITTLE LOCAL OYSTER SANDWICHES Tabasco Remoulade
7.
VIRGINIA HAM BUTTERMILK BISCUITS Grainy Mustard, Cornichons 6. CAST IRON SHRIMP Garlic Confit, Grilled Lemon, Fresh Herbs
MP.
BAKED PIMENTO CHEESE Bacon Jam, Toast Points
8.
HALF SEARED TUNA Braised Lentils, Alsatian Cabbage, Black Olive Vinaigrette & Crispy Leeks
12.
GRILLED BONE MARROW Lemon & Pear Confit, Parsley Salad
6.
THE BOARD Chef’s Daily Selection of Sausages & Cured Meats
14.
ROSEMARY GARLIC FRIES (or) BUTTERMILK BRINED ONION RINGS Smoked Mayonnaise, Ketchup & Buttermilk Goat Cheese
FARM GREENS Butter Lettuce, Shaved Vegetables, Bistro Vinaigrette
7.
CF WEDGE House Cured Bacon, Tobacco Onions, Blue Cheese Dressing
8.
. LOCAL FRISEE Pork Belly, Poached Farm Egg, Crouton, Mustard Vinaigrette 9 9.
CHOPHOUSE Kale, Radicchio, Pear, Candy Striped Beets, Pistachio Feta, Honey Sherry Vinaigrette
13.
ROASTED CHICKEN SALAD Autumn Greens, Potato, Mushrooms, Blue Cheese, Poached Egg, Red Wine Vinaigrette
SUPPER APPLE CHESTNUT & RICOTTA RAVIOLI Sunchoke Puree, American Grana, Sage Brown Butter, Crumbled Amoretti
9./16.
ROASTED GOLDEN TILE FISH Anson Mills Sweet Potato Grits, Braised Fennel, Huckleberry Gastrique
22.
BUTERMILK BRINED FRIED CHEICKEN Mashed Taters, Pickled Coleslaw, Giblet Gravy
19.
SEARED DAY BOAT SCALLOPS Shaved Brussels Sprouts, Turban Squash, 24. Mulled Cider Syrup BRAISED PORK SHANK Creamy Polenta, Rosemary Pan Jus
19.
CHOPHOUSE DRY AGED PRIME RIB 10oz or 16 oz
27./34.
NY STRIP STEAK 14oz
34.
...
Garlic & Green Apple 12. ...
with Green Curry, Coconut Milk, & Fresh Cilantro 12.
44.
FILET MIGNON 8oz
30.
BONE-IN RIBEYE 32oz
...
FIREHOUSE ANGUS BURGER Pimento Cheese, House Cured Bacon & Caramelized Onions 12. ...
PORTOBELLO CLUB Goat Cheese, Oven Roasted Tomatoes & Smoked Mayo 11.
ON THE SIDE
......................................................
CORNBREAD PANZANELLA WITH BUTTERMILK VINAIGRETTE 8. ...
FANCY GREEN BEAN CASSEROLE WITH CRISPY ONIONS 7. ...
CARAMELIZED LOCAL MUSHROOMS WITH SAUTEED SHALLOTS 6. BAKED CORN PUDDING WITH PARMESAN TUILE 7.
PORTERHOUSE 24oz
Chimichurri
with Chorizo,
...
49.
S A U C E S & B U T T E R S - $ 2 each Smoked Tomato Hollandaise
...
SANDWICHES
7.
22.
with Sauteed Tomatoes, Capers, Garlic, Parmesan & White Wine 12.
......................................................
TONIGHT’S SOUP Please Inquire
TAVERN STEAK 8oz
STEAMED KETTLE OF FRESH PRINCE EDWARD ISLAND MUSSELS
7.
SALADS
......................................................
ROSEMARY ROASTED KALEIDESCOPE CARROTS 4.
MUSSELS
E IR EHO US
SMALLS
......................................................
ANSON MILLS ROASTED HEIRLOOM HOMINY 4.
BARROOM
...
BROCCOLI & CAULIFLOWER GRATIN WITH ANDOUILLE SAUSAGE 7. ...
CIDER BRINED GREENS WITH HOUSE CURED BACON 6.
Classic Bearnaise
Bourbon-Bacon Butter ... Rosemary-Blue Butter ... Porcini-Red Wine Butter CO LU MB IAF IR EHO USE.COM CON SU MING R AW OR U N DER COOKED MEATS, POU LTRY, SHEL L F I SH OR EGGS MAY I NCR EASE YOU R R I SK OF FOODB OR N E ILLN ESS
8oz Norfolk Ridge fillet w/ smashed fingerling potatoes, braised greens, sauce bordelaise 8oz Norfolk Ridge tavern steak w/ house cut fries, green salad and sauce bearnaise
ALEXANDRIA RESTAURANT WEEK 2014 Friday, January 17th - Sunday, January 26th
3 Course Prix Fixe Menu - $35 excluding beverages, tax and gratuity
Soup of the Day Or
Red Beet Salad served with Feta Cheese and a Pear William Dressing Or
Bay Scallops, Baby Shrimp and Mussels with a Béchamel Mushroom Sauce
Fillet of Salmon served on a Bed of Forbidden Rice with a Red Bell Pepper Sauce Or
Veal Scaloppini served with an Apple Brandy Mushroom Sauce Or
Butternut Squash, Chestnut and Goat Cheese Risotto
Caramel Tart served with Vanilla Ice Cream and a Wild Berry Sauce Or
Chocolate Bread Pudding served with Mint Ice Cream 703.717.9151
205 E. Howell Avenue, Alexandria, VA 22301
www.delraycafe.com
Flat Iron Restaurant Week $35 per Person Starters Choose One
Fresh avocado, chopped apple wood bacon, grape tomatoes, egg quarters, Monterey jack cheese atop lettuce tossed in a creamy goddess dressing
Chef Specialties Choose One
Desserts Choose One
Geranio
Restaurant Week Dinner Menu 4 Courses for $35 January 17 - 26, 2014
Choice of: Butternut Squash Soup with Honey and Sage Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts Grilled Garlic Bruscetta with Fresh Mozzarella and Dipping Sauces
www.geranio.net
Choice of: Penne with Seared Fresh Tuna, Black Olives, Tomatoes and Capers Cappellini with Smoked Chicken, Field Mushrooms, Tomatoes and Spinach with Garlic XVOO Wild Mushroom Risotto with Pancetta, English Peas, Shaved Parmesan, and White Truffle Oil
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 Pea Shoots with Wild Mushrooms and Sage
Choice of: Our own Tiramisu with Homemade Mascarpone Fresh Red Berries with Marsala Sabayon Selection of our Homemade Ice Cream or Sorbet
Tax and Gratuity Not Included
722 King Street, Alexandria, VA 22314 (703) 548-0088
HOUSE-MADE SOUP OF THE DAY Made with local, organic vegetables from Tuscarora Farms MELTED LEEK + MUSHROOM CROSTINI Slowly cooked local leeks mixed with roasted local organic mushrooms and thyme served on toasted baguette. SMOKED TROUT “BRANDADE” Pecan wood smoked trout whipped with Yukon gold potato, cream, olive oil, garlic, and horseradish. Served hot with toasted bread. FINNOCHIO DE PARMA Slow cooked local organic finnochio (Italian for fennel), roasted potatoes, confit garlic, lemon, house-made breadcrumbs, + Parmigiano Reggiano. BACON WRAPPED ALMOND + CHEVRE STUFFED DATES Medjool dates stuffed with a marcona almond and locally sourced Cherry Glen chevre. Wrapped with Nueskes smoked bacon and served hot. RICOTTA + ROASTED CAULIFLOWER CROSTINI Fresh, locally sourced Cherry Glen ricotta on toasted baguette, topped with pan roasted local cauliflower tossed with capers, lemon, and parsley. WARM DUCK RILLETTE + ROASTED GARLIC House-made timbale of rich, smoky, shredded Hudson Valley Duck, assorted breads, and roasted garlic. PETITE GRAPE + BEAN SALAD Fresh greens tossed with marcona almonds, cucumber, citrus dressing, with shaved Italian Pecorino + Spanish Boquerones (famous white anchovies).
HARVEST SALAD Roasted local butternut squash, local farm fresh apples, white beans, and parsley almond pesto tossed with organic mixed greens and citrus dressing, and topped with salted pumpkin seeds. COFFEE BRAISED SHORT RIBS WITH FARRO + VEGETABLE "RISOTTO” Blue Bottle Coffee braised beef short ribs served over creamy farro with carrots and celery root. HOUSE-SMOKED CHICKEN POT PIE Rich + creamy made with house smoked chicken, fresh vegetables, local organic cream, + herbs. Topped with flaky puff pastry. HARISSA SPICED LAMB TENDERLOIN + LENTIL RAGOUT Free-range Australian lamb loin, rubbed with housemade harissa, roasted and served over warm spiced lentil, chickpea, + local organic swiss chard ragout. EGGPLANT + RICOTTA ‘LASAGNA’ Roasted eggplant layered with Italian Pomodorina tomato sauce, herbed Cherry Glen ricotta, + topped with organic parmesan cheese. SHRIMP + GRITS Plump garlic + herb marinated shrimp served over warm, cheesy polenta with spicy roasted tomato puree topped with crispy Serrano ham.
SELECTION OF RESERVE WINES Array of wines from around the world, hand-selected to provide the ideal pairing for these specific foods, served by the glass.
118 South Royal Street (at King St., near Market Square)
Old Town, Alexandria
703.664.0214
www.GRAPEandBEAN.com
2014 Restaurant Week $35.14 Appetizers Pumpkin Soup red onion marmalade, brioche croutons, pumpkin Oil Pate Grandmere Burgers Black Pepper Bacon, whole grain mustard, frisee, giardiniera Belgian Endive and Chicory Salad
Cashel blue cheese, heirloom apples, walnuts, creamy banyuls vinaigrette
EntrĂŠes Beef Bourguignon Red wine braised short rib, pomme puree, market vegetables
Katafi Wrapped Scottish Salmon F Artichoke barigoule, confit fingerling potatoes, tomato jam Pan Roasted Amish Chicken breast, thigh, quinoa cake, pickled chiogga beets, tamarind sauce
Dessert Profiteroles Trio of ice cream, warm Valrhona chocolate sauce
Chocolate Glazed Chocolate Tart raspberry sorbetto, virginia peanuts
Petite Fours Wine pairings available for $20
IL PORTO Restaurant Week Dinner Menu | January 2014 4 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
Salad Il Porto’s famous house salad with homemade Italian dressing & freshly baked bread
Entrée Selections Pollo Siciliano
fresh 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 veal scaloppini sautéed in a white wine sauce, topped with prosciutto ham and melted mozzarella cheese
Pasta alla Veneziana
filet of Fish, Gulf shrimp, Bay scallops, Lobster, Penne Rigatte & Fussilli pastas sautéed in a light cream sauce garnished with fresh Broccoli Flowerettes
Dessert White Chocolate Cassis, Tiramisu or Spumoni Ice Cream IL PORTO RISTORANTE, 1 21 KING STREET, ALEXANDRIA, VA 2231 4 703- 836- 8833 WWW. ILPORTORISTORANTE. COM
Dinner One Marina Drive, Alexandria, VA 22314 indigolanding.com | 703.548.0001
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Guest Services is actively commited to providing fresh, high-quality and sustainable products. We source all food items seasonally, locally and farm-raised whenever possible. Best practices in energy conservation and recycling programs further enhance our continued efforts.
2014 - Restaurant Week / January 17-26 Dinner - $35.00
Appetizer Crab Pot Sticker with Pickled Cabbage or Baby Arugula Salad with Duck Prosciutto Shaved Parmesan, Cranberry Vinaigrette
Entrée Choice of House Smoked Sirloin of Beef, Au Jus Pommes Anna, Pistachio Popover, Roasted Carrot, Horseradish Granité or Grilled Arctic Char Sweet Potato Gnocchi, Baby Spinach Beurre Rouge
Dessert Caramelized Rice Pudding Winter Fruits, Mango Coulis or Soufflé Chocolate Caramel Cake Chocolate Ganache, Toasted Almond Gelato
ALEXANDRIA RESTAURANT WEEK 2014 Monday, January 20th - Sunday, January 26th 3 Course Prix Fixe Menu - $35 excluding beverages, tax and gratuity
La Soupe du Jour Soup of the Day Or
La Salade de Laitue et d'Endive et sa Vinaigrette de Dijon au Citron Boston and Endive Salad with Lemon-Dijon Vinaigrette Or
Assiette de Saumon Fumé aux Câpres et Échalottes Classic Smoked Salmon Plate with Capers and Shallots Or
Fricassée de Champignons Sauvages et sa Sauce au Porto Cassoulet of Wild Mushrooms with a Port Wine Sauce Or
Les Moules hors de leurs Coquilles au Curry PEI Mussels out of Shell in a Mild Curry Broth Or
Les Escargots aux Persil, Ail et Beurre Snails with a Parsley, Garlic Butter Sauce
Filet de Saumon sur du Cous Cous à l Épinard et sa Sauce au Safran Fillet of Salmon with a Spinach Pearl Cous Cous and a Saffron Sauce Or
Le Gâteau de Crabe Bleu aux Olives Noires, Tomates et Beurre Blanc Maryland Jumbo Lump Crab Cake with Black Olives and Tomato Beurre Blanc Sauce Or
Les Cotes de Boeuf au Vin Rouge sur un Lit de Polenta aux Champignons Braised Beef Short Ribs served on Creamy Mushroom Polenta and a Burgundy Wine Sauce Or
Le Steak de Foie de Veau aux Lardons et Échalottes Calf’s Liver Steak served with Shallots and Smoked Applewood Bacon Or
Steak aux Poivre Vert 6 oz. Black Angus Culotte Sirloin Steak with a Green Peppercorn Sauce
La Crème Brûlée à la Vanille Traditional Crème Brûlée Or
Les Parfums de Sorbets Assortment of Homemade Sorbets Or
Le Choix de Soufflé Choice of Raspberry or Hazelnut Soufflés (or Grand Marnier Soufflé +$3) Or
Profiterolles Puff Pastry with Vanilla Ice Cream and Chocolate Sauce 703.683.1007
218 N. Lee Street, Alexandria, VA 22314
www.labergerie.com
ALEXANDRIA RESTAURANT
WEEK 3 TAPAS & DESSERT
DINNER PRICE INCLUDES WINE OR SANGRIA
*DINNER PRICING BEGINS AT 4PM AND INCLUDES ONE GLASS OF WINE OR SANGRIA
$20 LUNCH | $35 DINNER LUNCH OPTION AVAILABLE EVERY DAY UNTIL 4PM
JANUARY 17-26, 2014
RESTAURANT WEEK MENU available at alexandria location. select any three tapas from this menu and a dessert for lunch (available until 4pm). lunch price is $20. for dinner, select three tapas, a dessert and also glass of wine or sangria from the rw menu. dinner price is $35. guests must be of legal drinking age to consume alcohol.
CORDERO AL CHILINDRÓN
AUSTRALIAN BRAISED LAMB RESTAURANT WEEK SPECIAL cordero al chilindrón is a stew traditionally cooked in a large iron pot over an open fire. it was a meal typically eaten by basque shepherds while traveling through the rioja region of spain. our version of this classic stew is prepared with australian leg of lamb, white wine, garlic cloves, julienned peppers, paprika and diced fried potatoes.
SANGRIAS & WINES | sangria tinta |
SELECT ONE (WITH DINNER ONLY) egeo 2012 | verdejo - crisp, dry and
traditional sangria - red wine with diced apples and oranges
vibrant with grapefruit aromas
sangria blanca |
blend of sliced peaches, crisp white wine and cinnamon
thomas henry 2012 |
cava sangria |
sparkling wine, grape liqueur and blueberries
rosa de arrocal 2012 |
sangria rosada |
berry sangria with rosé wine, blueberries and strawberries
acentor 2011 |
la tasca sangria |
red wine blended with diced apples and cinnamon sticks
el primavera 2011 |
mango blackberry sangria |
atrium 2011 |
white wine, brandy, mango and blackberries
chardonnay light oakiness, notes of apple and pear tempranillo lively rosé, intense color, a slight sweetness garnacha tintorera - soft wine from 50-year-old vines tempranillo modern, earthy rioja aged in caves merlot - uncommon spanish varietal, mature fruits, truffle
RESTAURANT WEEK TAPAS
(SELECT ANY THREE)
please select any three tapas from the list of meat, vegetarian and seafood dishes below.
MEAT TAPAS
cordero de australia al chilindrón | classic stew, braised leg of australian lamb, roasted garlic, paprika, peppers, potato
albóndigasGF |
beef and pork meatballs, white wine, onion, spicy mustard sauce
solomillo de cerdoGF |
chicken, clams, shrimp, scallops, mussels, squid, chorizo
bacon-wrapped pork tenderloin, your choice cabrales cheese or sweet sherry sauce
brocheta de polloGF |
marinated grilled chicken breast skewers, bell pepper
croquetas de pollo y jamón |
empanadas de carne |
ensalada de polloGF |
paella mixta |
stuffed pastry shells, seasoned ground beef, tetilla cheese
dátiles con tocinoGF |
grilled baconwrapped dates, cabrales cheese filling GF
buey a la plancha
| grilled angus sirloin steak, herb potatoes, cabrales cheese or sherry mushroom sauce
VEGETARIAN TAPAS
chicken croquettes, lightly breaded, diced ham seasoned grilled chicken, romaine, corn, red onion, portobello, tomato, vinaigrette
empanadas de pollo |
stuffed pastry shells, chicken, vegetables, tetilla cheese
brocheta de corderoGF |
skewers of grilled lamb and pineapple, mint sauce
ensalada de espinacasGF |
spinach leaves, pear, dates, walnuts, crumbled cabrales cheese dressing
brocheta de verdurasGF |
ensalada de tomatesGF |
colored tomato medley, honey herb dressing, mild goat cheese crumbles
canelones de berenjenas |
pan a la catalana |
crushed tomato, olive oil, garlic on rustic bread
espinacas con arándanos |
berenjenas fritas |
tortilla de patatasGF |
fried eggplant
skewer of grilled carrot, eggplant, mushroom, corn, zucchini, squash, pepper and tomato stuffed eggplant rolls, tomato, piquillo pepper, goat cheese sautéed spinach, pine nuts, dried cranberries moist, made-to-
order potato, onion omelet
slices, cabrales dip
patatas bravas |
fried potatoes, spicy
tomato sauce, aioli
meloso de verduras |
rich and creamy short-grain rice, asparagus and piquillo peppers
esparragos a la planchaGF |
grilled asparagus spears, mushroom vinaigrette
SEAFOOD TAPAS
calamares a la andaluza |
cazuela de setas |
assorted mushroom casserole, fried egg with a soft center, mashed potato, truffle oil
manchego frito |
fried cheese, herbs, orange marmalade dip
patatas de churrería |
thinly sliced potato chips, avocado mint dip ≠
mejillones al eneldoGF |
squid, lemon aioli
fresh sautéed mussels, vermouth, celery, onion, dill
pulpo a la gallegaGF |
brocheta de mariscoGF |
fried
steamed octopus, paprika, sliced steamed potato
pochas con almejas |
white bean stew, steamed littleneck clams GF
gambas al ajillo
| sautéed shrimp, extra virgin olive oil, garlic, hot peppers tabla de caballa |
mackerel, piquillo
pepper, olive oil
bacalao a la vizcainaGF |
salted cod, sun-dried red pepper and tomato sauce
vieiras y txangurro |
pan-seared scallops, maryland blue crab casserole
DESSERTS
(SELECT ONE) churros con chocolate | fried dough,
shrimp and bacon-wrapped scallops skewer, lemon emulsion
salmón a la planchaGF |
grilled salmon, sautéed mushrooms, rich mushroom sauce
gambas gabardina |
fried shrimp
skewers, spicy aioli
tabla de salmón |
smoked salmon, lemon-infused cream cheese, capers, onion
piquillos rellenos |
fried stuffed piquillo pepper, shrimp, spinach leaves, white mushrooms
trufa de chocolate |
sugar and cinnamon, chocolate sauce
dark chocolate truffle croquant with vanilla ice cream
crema catalana |
caramelized cream custard with raspberries
flan casero |
arroz con leche |
brazo de gitano |
pudding
asturian-style rice
egg and vanilla bean flan served with whipped cream topping rolled sponge cake, layers of quince jam, Manchego ice cream
restaurant week 2014 Three Courses for $35 Choose from our ‘Classics’ ... Whole table participation please.
appetizer
CLASSIC CAESAR SALAD • White anchovies. CHICKEN LIVER MOUSSE Country style toast points, cherry compote, black truffles. FRIED GREEN TOMATOES • Creamed spinach, fried egg, Hollandaise sauce.
main course
HOME STYLE MEATLOAF Green beans, bacon, whipped potatoes, pan gravy. MUSHROOM RAVIOLI Black truffles, fontina cheese. CHESAPEAKE BAY SEAFOOD CHOWDER Clams, mussels, oysters, shrimp, crab, cod, scallop velouté.
DESSERT
MAJESTIC COCONUT CAKE • Coconut crème anglaise. KEY LIME PIE • Coconut crème anglaise, candied tangerines. DEATH BY CHOCOLATE CAKE Chocolate sauce, chocolate sprinkles, port wine-cherry sauce.
Alexandria Restaurant Week at The Mount Vernon Inn January 17 – 26, 2014 * * 35 Prix-Fixe 3 Course Menu* * (Per Person, Plus tax & Gratuity)
Starters Chicken Andouille & Shrimp Gumbo Crab Mac & Cheese Sweet Potato Ravioli
tossed in Fresh Rosemary, Thyme and a Brown Butter Sauce
Roasted Beet & Apple Salad
with Toasted Pistachios, Goat Cheese, tossed in Balsamic Vinaigrette and finished with Apple Cider Glaze
Entrees 12oz Grilled New York Strip
with a Bleu Cheese Crust and topped with Truffle Honey
Veal Piccata
with Artichokes and Mushrooms
Blackened Shrimp & Grits in a Spiced Crustacean Broth
Grilled Red Snapper
with Blood Orange Butter Sauce
Desserts Crème Brûlée White Chocolate Cheesecake Apple and Cranberry Cobbler á la Mode
RTS RESTAURANT WEEK MENU Appetizer Choice of
She Crab Soup
Chicken Andouille Gumbo
Our specialty
With garlic parsley rice
Crawfish & Shrimp Beignets with garlic mayo
Oysters Three Way One each of our three baked oysters
Entree Choice of
* Andouille Crusted Mahi Mahi On a bed of roasted potatoes with a Creole Meuniere sauce
* ATurbo Dog@ Braised Short Ribs With horseradish mashed potatoes with caramelized onions and corn maque choux
* Shellfish Etouffée Gulf shrimp, lump crab & crawfish Asmothered@ 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
Coconut Custard “Oatmeal” Pie
w/rich Belgian Chocolate
topped with cinnamon whipped cream & drizzled with caramel sauce
$35.00 pp Tax and Gratuity Not Included 3804 Mt. Vernon Ave PH 703 684-6010 www.rtsrestaurant.net
Alexandria Restaurant Week 2014 JANUARY 17 - 26
For just $35 you can enjoy an appetizer, an entrée, a dessert and a glass of wine.
Starters
The perfect start to your meal.
HOUSE SALAD
CAESAR SALAD
Mixed greens, cucumber, vine-ripened tomatoes, croutons, red onion rings and choice of dressing.
Romaine, Parmesan, croutons and “eggless” Caesar dressing.
CUP OF KAREN’S “FLYING-D” BISON CHILI
CUP OF THE SOUP OF THE DAY
The Classics
Meticulously crafted and made with the finest ingredients.
ST. PHILLIP’S ISLAND CRAB CAKES
BEEF DELMONICO RIBEYE*
Two grilled, Southwestern-seasoned jumbo lump crab cakes with roasted asparagus and fresh coleslaw.
Aged to perfection and hand-cut, our beef steaks are gently seasoned and evenly seared in olive oil, finished with bleu cheese bacon butter and served with your choice of vegetable and potato.
CEDAR PLANK SALMON* AND TED’S PETITE BISON FILET*
Perfect pairing of our oven-roasted cedar plank salmon and hand-cut bison filet, which is gently seasoned, evenly seared in olive oil and finished with lemon butter.
Desserts
Sweet home-made treats.
FRESH-BAKED “SCRATCH” COOKIE & ICE CREAM
WILDBERRY CHEESECAKE
Your choice of a Snickerdoodle, Oatmeal Raisin, Chocolate Chip or Double Chocolate cookie topped with two scoops of Häagen-Dazs® vanilla ice cream.
Traditional cheesecake with a honey graham pecan crust served with wildberry puree, ripened blackberries, fresh mint and topped with our home-made whipped cream.
Bison Ridge Wines
CHARDONNAY • MERLOT • CABERNET SAUVIGNON
Hand-selected and pressed from grapes found only in California’s most prominent vineyards and blended exclusively for Ted’s.
No side or entrée substitutions or modifications. Promotion not valid with any other coupon, offer, discount or gift certificates. *NOTE: 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 OR DEATH. 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. ©2014 Ted’s Montana Grill, Inc.
Alexandria’s Winter Restaurant Week
January 17 – 26, 2014 Three Course Price Fixe Dinner for $35.00 per person
Antipasti Choice of:
Cozze Gratinate Fresh mussels, breadcrumbs and garlic.
Polenta Cake Stuffed polenta with sea scallops, black olives over a bed of marinara sauce.
Prosciutto e Mozzarella Sliced Parma ham and fresh mozzarella cheese.
Insalata Mista Mesclum lettuce, apples, grapefruit, walnuts, French vinaigrette.
Entrees Choice of:
Capellini “Imperiale” Angel hair pasta, jumbo lump crabmeat, asparagus, Alfredo sauce, parmesan cheese, gratine.
Pesce del Golfo “Maggiordomo” Mahi-Mahi filet, baby shrimp, fresh herbs, beurre blanc.
Scaloppini di Vitello “Della Costa” Veal scaloppini, pancetta, mushrooms, almonds, white wine sauce.
Petto d’Anitra con Lampone Breast of duck with fresh raspberry sauce.
Dolce Select from our extensive tray of desserts, coffee or tea.
Menu price per person. Tax and gratuity additional. 1800 Diagonal Rd. Alexandria, VA | (703)739-0777 | www.theismanns.com
JANUARY FRIDAY 17 - SUNDAY 26, 2014 5:30pm - 9:30pm THREE COURSE PRIX FIXE MENU
Choose one
WINTER SQUASH SOUP
WARM SPINACH SALAD
Spiced crème fraiche
Egg, mushroom, tomato, red onion Bacon candy vinaigrette
Choose one
SEARED ARTIC CHAR
GRILLED PORK CHOP
Mojito pesto, warm root vegetable salad
Mashed cheddar and leek potatoes, carrots, caramelized onions, mustard and hard cider jus
SWEET POTATO AND QUINOA RAVIOLI
PAN SEARED CHICKEN
Apple sage cream
Celery root puree, seasonal vegetables
Choose one
Alexandria Restaurant Week- 2014 Starter (Choose One) Chef’s Soup Creation Grilled Korean BBQ Wings Blue Corn Nachos, ropa vieja chicken, pepperjack & oaxaca cheese, pico de gallo, fresno chili Entrée (Choose One) Pan Seared Salmon, parmesan quinoa risotto, roasted red pepper harissa sauce, extra virgin olive oil tossed local greens Not Your Mom’s Chicken Dinner, grilled bone in chicken breast, roasted garlic brussels sprouts, sundried tomato and maryland goat cheese polenta, madeira thyme sauce, local wild mushrooms Soy Caramel-Marinated Flank Steak, sweet potato hash, pickled fried onions Dessert (Choose One) Peanut Butter & Chocolate Icebox Pie, creamy peanut butter filling covered with chocolate ganache, peanuts White Chocolate Cherry Brioche Bread Pudding, dried cherries, vanilla bean crème anglaise
WAREHOUSE BAR & GRILL RESTAURANT WEEK
Appetizer Choice of
She Crab Soup
Crawfish & Shrimp Beignets
our specialty
with garlic mayo
Wasabi Crusted Fried Oysters with chili mayo
Texas Cloaked Shrimp Shrimp & jalapeno peppers wrapped in bacon, w/barbecue sauce & corn relish
Entree Choice of
* Grilled “Bistro” Filet Mignon & All Lump Crabcake Served with smashed potatoes
* Shellfish Etouffée Lobster, shrimp and scallops Asmothered@ Cajun style served with garlic-parsley rice
*Macadamia Nut Crusted Mahi Mahi With lobster cream sauce & fresh asparagus
* Braised Beef Short Ribs With saffron risotto & fresh asparagus DESSERT Choice of Creole Bread Pudding Fresh Strawberries w/chantilly cream w/chantilly cream Triple Chocolate Decadence w/raspberry sauce & chantilly cream $35.00 pp Tax and Gratuity Not Included 214 King Street Alexandria, VA 22314 www.warehousebarandgrill.com
WHARF RESTAURANT WEEK MENU Appetizer Choice of
She Crab Soup
New England Clam Chowder
a house specialty
rich and creamy with red bliss potatoes
Shrimp & “Blue Crab”Fritters
Lobster Crabcake drizzled with Florida mustard sauce
with spicy Sriracha Aioli
Entree Choice of
* Maine Lobster-Scallop Au Gratin Baked in cream & topped with imported gruyére Served with french fries
* Stuffed Chesapeake Flounder With lump crab & crab butter cream sauce Served with saffron rice
* Grilled ABistro@ Filet Mignon & Fried Shrimp With “béarnaise” butter & 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 AOatmeal@ Pie Drizzled with caramel sauce & topped with cinnamon whipped cream $35.00 pp Tax and Gratuity Not Included
www.wharfrestaurant.com