Di nnerf orTwo $35
506 John Carlyle St. 703-575-8686 www.ArtfullyChocolate.com Artfully Chocolate Bistro is new to Alexandria’s Restaurant Week, but certainly not new to Alexandria. We’ve revamped our Artfully Chocolate Café in the Carlyle area and have become a French-style bistro, with a menu that focuses on sumptuous crepes. For Restaurant Week, we are offering dinner for two for $35. You will start with a fresh salad and then each of you will have a choice of any of the two crepes on our menu. Then you will end the evening sharing one of our sinfully delicious dessert crepes. Choices of entrée crepes include: Curry Chicken Crepe--chicken, raisons, spices in savory curry sauce Beef Bourguignon Crepe--beef and vegetables, in red wine sauce Seafood Crepe--mixed seafood in a sherry béchamel sauce Ratatouille Crepe--summer vegetables in a tomato sauce Moroccan Crepe--spicy sausage and vegetables in a tomato based sauce Chicken a l’Orange Crepe-diced chicken in a savory orange sauce Porc au Moutard Crepe--pork medallions in savory mustard sauce Chicken a la King Crepe--chicken and mushrooms in a white sauce Italian Tofu Crepe--tofu in an Italian tomato sauce Choices of dessert crepes include: Chantilly Crepe-- sliced bananas with brown sugar and whipped cream Berry Crepe--mixed fresh berries with brown sugar and whipped cream Cherries Cheesecake Crepe--cherries, cheesecake and whipped cream Walnut Praline Crepe--walnuts and brown sugar with ice cream Chocolate Hazelnut Crepe--chocolate hazelnut with whipped cream Apple Pie a la Mode Crepe--apples and cinnamon with ice cream Ricotta & Honey Blini--sweet cheese and honey folded in a blini Our Complete menu is available on our website: www.ArtfullyChocolate.com
Alexandria Summer Restaurant Week Menu Dinner for Two for $35.00
Freshly made guacamole for sharing **** Choice of any taco or burrito plate (1 Choice per guest) **** Our hand crafted “Best Damn� Margarita (Regular Size, 1 per guest) **** Homemade Banana Pudding for sharing
C a s a F e l i p e 835 N. Royal St Old Town North Alexandria, VA 703 535 7868 www.casa-felipe.com
Restaurant Week August 15 - 24, 2014 Dinner for 2, $35.95 (Includes 2Margarita)
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 Margarita Casa ($6.95 each)
  203 The Strand, Alexandria, Va 22314 703-836-4442
Restaurant Week 2014 $35 dinner for two choose two entrees: Steak Frites Grilled 8oz flatiron, double fried fries with lemon aioli, and balsamic arugula salad Slow Roasted Scottish Salmon Lemon caper butter, sauteed mushrooms with green beans and jasmine rice pilaf Chicken Virginia Virginia country ham and jumbo lump crabmeat in sherry cream sauce over panseared chicken cutlets, rice pilaf and green beans. plus Cupcake of the day!
‘til en p O pm 10 tly! h nig
Cheesetique Cheese & Wine Bar
Ask a ton bout igh Win t’s flig e hts
C
C
Alexandria RESTAURANT WEEK Summer 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
Bacon Spinach 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 10am-10pm (Brunch 10am-3pm)
C
C
2411 Mount Vernon Avenue Alexandria, VA 22301 www.cheesetique.com (703) 706-5300
Alexandria restaurant week Aug 15-24, 2014
$35.00 Dinner for 2 One Starter BHEL PURI Crispy puffed rice, flour chips, green pepper, tomato, and onion all blend with tamarind and cilantro chutneys
Two Entrees ACHARI MURG Boneless chicken breast cooked with flavorful and exotic pickle spices
PANEER TIKKA MASALA Cubes of cottage cheese and green pepper marinated overnight and roasted in special charcoal clay oven. Finally topped with chef’s special rich sauce. Served with Naan bread, Basmati Rice, and mix pickles.
RESTAURANT WEEK 2014 Dinner for Two $35 FIRST COURSE Please choose one each HOUSE SALAD Summer greens with tomatoes, sliced radish, croutons tossed in champagne vinaigrette MARYLAND CRAB SOUP A specialty from our seafood lovin’ neighbors garnished with fresh crab meat FRESH MOZZARELLA & YELLOW TOMATO Made mozzarella with yellow tomatoes, pesto, and balsamic reduction
SECOND COURSE Please choose one each BONE-IN PORK CHOP Roasted pork chop glazed with bourbon bbq sauce served with potato salad and green beans OVEN ROASTED HALF CHICKEN Marinated and served over a local squash ragout and hominy CHEF’S CHOICE OF FISH Chef’s preparation of delicious fresh fish
THIRD COURSE STRAWBERRY SHORTCAKE
Restaurant Week‌ Bring your Child!! August 15th thru August 31st
2004 Eisenhower Ave., Alexandria VA 22314 703 519-0055 www.FostersGrille.com
2 Adult Meals (Burgers, Chix Sand., Wings, etc.) 2 Milk Shakes Flavors of your Choice And One Kids Meal!!!
OR
2 Adult meals and 2 Kids meals for $35.00 (Additional Toppings and Sides are extra)
Alexandria Restaurant Week August 15-24 2014
$35 dinner for two 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. With Fries, Coleslaw, Carters “Cool Beans” and Cornbread
Traditional Homemade Key Lime Pie for dessert Glass of House Wine or Draft Beer (discounts or coupons may not be used for Restaurant week menu)
112 North Saint Asaph Street Alexandria, Virginia 22314 703-836-8800 www.kingstreetblues.com
ALEXANDRIA RESTAURANT WEEK August 15 – 24
DINNER FOR TWO - $35 MISTO SALAD A mix of greens with balsamic dressing and croutons or ZUPPA FREDDA DI POMODORO Cold soup made with tomato, cucumber, onion, green and red peppers, garlic and olive oil or FRIED GREEN TOMATOES Served with a tomato and goat cheese sauce ___________________________ & _____________________________ IL FEGATO DEL SALUMAIO Calf’s liver dusted with flour and sautéed in olive oil, served with a Dijon mustard, bacon and cream sauce or GRANCHIO CON AVOCADO Avocado stuffed with a crab salad over salad greens, garnished with mushrooms and sliced tomatoes or LINGUINE ALLE COZZE Linguine with mussels, in a sauce of olive oil, garlic, parsley, white wine and tomato sauce or CHICKEN PARMESAN Chicken breaded, fried and topped with a piece of mozzarella cheese and marinara sauce, served with a side of pasta or CANELLONI Rolled crepes filled with ground veal and spinach and served with a cream sauce or STEAK AND CHEESE SUB Grilled New York Strip, thinly sliced and served with caramelized onions, Fontina cheese, and arugula on a sub roll, with garlic and rosemary potato tots or SALMON DI CIPOLLA Salmon filet grilled and served under a sauce with caramelized onions and pine nuts
Alexandria Restaurant Week Summer 2014 | August 15 -24, 2014
$35 Dinner for Two {Excluding Tax & Gratuity}
| First Course | {Choose One Appetizer per Person}
Cup of Maryland Crab Soup Scallop Wellington with chorizo, Gruyere, parsnip puree & drizzled honey Zucchini Pancakes with spicy tomato coulis & shaved Parmesan Garden Salad with shredded carrots, diced tomatoes, hard boiled eggs, Parmesan croutons & choice of dressing
| Second Course | {Choose One Entrée per Person}
Sliced Leg of Lamb with Rosemary Sauce Chicken Francaise with Angel Hair Pasta Seared Rainbow Trout with Chimichurri Sauce
| Third Course | {Choose One Dessert per Person}
Tres Leches Cake Flourless Chocolate Cake Peach Amaretto Ice Cream
▪ George Washington’s Mount Vernon | Mount Vernon Inn Restaurant ▪ ▪ 3200 Mount Vernon Memorial Highway | Alexandria,, VA 22309 ▪ ▪ 703.780.0011 | www.MountVernon.org/Inn | Reservations available at www.OpenTable.com ▪
Murphy’s Grand Irish Pub Alexandria Restaurant Week Dinner for Two $35 Salads & Starters Choice of Appetizer of the day to Share or Garden Salad or Cup of Soup each
Entrees Choice of One
Broiled Salmon Fresh Salmon topped with dill sauce. Served with rice and fresh vegetables
Yankee Pot Roast Slow cooked chunks of beef, served with root vegetables and mashed potatoes in a hearty beef broth
Shephard’s Pie Delicious baked all natural beef, topped with mashed potato and gravy
Dessert Apple Crisp or Baileys Irish Cream Cake
Restaurant week summer 2014 August 15th - 24th Two course dinner for two for $35.14 You and your guests may choose one appetizer or two salads and any entrée.
Starters Southwest Salad Baby greens, Corn, Black beans, cheese, salsa, boiled egg, Chipotle Lime Vinaigrette Lamb Sausage Flatbread Grilled Sausage, sun-dried tomatoes, goat cheese, pinenut Buttermilk Fried Artichoke Hearts Red pepper rémoulade
Entrées Porterhouse Pork Chop Grilled pork chop served with Carolina rice, sweet corn and peaches relish Buttermilk Fried Catfish Summer succotash, crispy onion, Tabasco beurre blanc Grilled Meatloaf Mashed potatoes, green beans, mushroom gravy Shrimp Fra Diavolo Sautéed shrimp, garlic, fresh basil, spicy marinara, egg linguine ----------------------------------------------------------
Add any dessert for $4 from our seasonal menu! (Beverages, gratuity, and tax not included) ------------------Thanks for visiting us. 220 N Lee Street, 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
BEET SALAD
MIXED GREENS
MEATBALLS
SUGAR SNAP PEAS
SALSICCIA PIZZA
PEPPERONI
KALE
SPICY BOCCONCINI
TIRAMISU APPLE CRISP
801 N. Fairfax St. Old Town North Alexandria, VA 703 535 6622 www.RoyalThaiSushi.com
Restaurant Week August 15 - 24, 2014
Dinner for 2, $35.00
Appetizer, choose 1 item ($4.95 - 6.95)
Steamed dumplings, CrispyVeggie Rolls, Chicken Satay Chicken salad**, Beef Salad**, Papaya Salad**, Avocado Salad Tom Yum Soup**, Tom Kah Soup**, Wonton Soup
Entree, choose 2 items ( up to $19.95 each person) Any Thai Entree, except whole fish Sushi A, Sushi B, Sushi C Any Chef's Roll, Any Special Rolls
Full menu,
www.RoyalThaiSushi.com * Spicy
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
Southside 815 Alexandria Restaurant Week Summer 2014 Dinner for Two for $35 You will have a choice of an appetizer to share Each person will get a choice of an entrĂŠe Absolutely no menu limitations!
. 15 - Aug. 24, 20 14 g u A Join us for restaurant week 5 pm - 10 pm !
VEGAN Dinner for Two @ 35.00 Cold
a choice of:
Dinner for One @ 17.50
Green gazpacho
cucumber, tomatillos, grapes, fresh herbs
local tomato & seared mushroom salad tahini-mint dressing, a touch of spice
blueberry quinoa salad lemon Thai basil dressing
asian tempeh salad
greens, heirloom tomatoes, “Caesar” dressing
Hot
a choice of:
kimchi fried rice with seitan*
brown rice, house made kimchi, spicy glazed seitan, summer veggies
Sweet potato, lentil and kale dal
ginger, coconut, masala, black mustard seeds, red chile, coconut yogurt
dan dan noodles*
Chinese wheat noodles, mushrooms, fermented chile paste, tahini, pickle
maple griddled eggplant arugula, asparagus, brown rice, radish
Sweet
a choice of:
poached figs & blueberries frozen “cheesecake” pop bittersweet chocolate
northern neck farm melon aromatic spices, organic maple syrup
Teaism Old Town
682 North St. Asaph Street Alexandria, VA 22314 703 - 684 - 7777 fast casual = no wait staff = no reservations 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. * all items are GLUTEN-FREE except Kimchi fried rice with Seitan & Dan Dan Noodles
ALEXANDRIA RESTAURANT WEEK $35 Dinner for Two CHOICE OF ONE SALAD CAESAR SALAD* Romaine, Brioche Croutons & Pecorino Romano Cheese
HOUSE GREENS Baby Lettuce, Pickled Red Onions, Plum Tomatoes & Feta Cheese
CHOICE OF ONE ENTRﾃ右 GUMBO Smoked Chicken, Shrimp, Andouille Sausage, Tasso Ham & Okra
PECAN CRUSTED BROOK TROUT Grits, Garlicky Baby Spinach, Candied Bacon Vinaigrette
ROASTED CHICKEN BREAST Fingerling Potato Confit & Seasonal Vegetable Salad
FISH & CHIPS Beer Battered Atlantic Cod with Lemon & Tartar Sauce
SMOKED SCALLOP & LOBSTER LINGUINE (+$6)
Smoked scallops and lobster in a light tomato and cream sauce with linguini pasta
FLAT IRON STEAK* (+$6) Potato Cake, Haricot Verts & Red Wine Demi AND FOR DESSERT
Chocolate Brownie Bites & Mini Red Velvet Cupcakes *These items may contain raw or undercooked ingredients, the consumption of which may lead to food borne illness.
121 South Union Street, Alexandria, VA 22314 | 703-548-1785 www.unionstreetpublichouse.com
Villa Di Este Summer 2014 Restaurant Week Menu Dinner for Two @ $35* First Course Choice of: Insalata Mista
Fresh house salad served in our Chef’s Italian vinaigrette Zuppa del Giorno
Soup of the Day
Second Course Choice of: Gnocchi Bolognese
Gnocchi potato dumplings in a classic Italian meat ragù Tilapia con Salsa di Pomodoro Origanato
Fresh tilapia sautéed in a light tomato and oregano sauce
Costoletta di Maiale con Salsa di Funghi
Pork chop in a mushroom medley sauce
Dessert Choice of: Tiramisu
Traditional Italian coffee cake with mascarpone cream Gelato
Italian ice cream * Cost excludes tax and gratuity, beverages and alcohol. Substitutions, promotional gift certificates, or coupons are not valid with this menu.* Villa Di Este Restaurant • 818 N. St. Asaph St., Alexandria, VA 22314 • 703.549.9477
wa t e rf ro ntma rk e t di nne rf o rt wo $ 3 5 o u rho me ma deg u a c a mo l e&c hi p s t woe nt re e sf r o mo u r ne wme xi c a nme nu p i ef o rde s s e r t ! 7k i ngs t , o l dt o wna l e xa ndri a
CHOOSE AN APPETIZER OR SALAD TO SHARE SPRING ROLL Crispy veggies rolls with sweet and sour sauce AVOCADO SALAD Mixed greens, Avocado, Tomato, With Sesame dressing IKA SANSAI seasoned squid salad mixed with Japanese mountain vegetables SPICY GYOZA Fried beef Gyoza with Our signature Spicy Sauce
CHOICE OF TWO ENTREES SUSHI SPECIAL (12 pcs) 7pcs Chef’s selection of Nigiri Sushi and your choice of Spicy tuna roll, Salmon avocado roll or California roll
SASHIMI SPECIAL (11 pcs) Fresh Tuna, Salmon, White Tuna Chef’s selection on Sashimi, Steamed rice
RESTAURANT WEEK BENTO BOX Assorted Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame, Fried Shumai & Seaweed salad
DINNER ROLL COMBO*(18 pcs) Choose any 3 rolls California Roll (w/Roe), Tuna Avocado Roll, Salmon Avocado, Eel Avocado Roll, Eel Cucumber, Spicy Salmon Roll, Spicy White Tuna Roll, Spicy Tuna Roll, Mexican Roll (Crunchy Spicy Tuna) ,Alaskan Roll(Crunchy Spicy Salmon), Avocado Cucumber Roll
A DESSERT TO SHARE WARM CHOCOLATE BROWNIE with Green tea Ice cream, Chocolate &Caramel sauce CHEESE CAKE TEMPURA Lightly batter, deep fried Cheese cake with Strawberry sauce GREENTEA, GINGER OR VANILLA ICE CREAM (Discounts or Coupons may not be used for Restaurant Week Menu) *Cost excludes tax & gratuity, beverages, and alcohol. 693 N. Washington St., Alexandria, VA 22314 |703.566.3695 | www.zentorestaurant.com
Thr eeCour se Pr i x-Fi xe $35
Two Nineteen Restaurant Restaurant Week 2014 $35/Person excluding tax & 20% gratuity
one choice from each course
Appetizers Chilled Corn Bisque apple wood bacon marmalade
Tomato Pie peach chutney / arugula
Roasted Local Beets apple / goat cheese / spiced walnuts
EntrĂŠe Half Chicken baby carrot / fingerling potato / herb vinaigrette
Beff Oscar grilled flat iron / crispy oysters / creamed spinach / hollandaise
Buttermilk Fried Cod summer corn crab salad / barbecue aioli
Burrata Angolotti sweet corn cream / cherry tomato / basil oil
Dessert Seasonal Sorbet Cheesecake local strawberry / mint
parties of 6 or more will have a 20% gratuity added to their bill
Executive Chef Scott Perry 219 King St. :: Old Town, Alexandria :: VA :: 22314 :: tel: 703-549-1141
Restaurant Week Choice of Appetizer Fish Soup ( Salmon, Clams, and Mussels)
Endive with Walnut, Pears, and Balsamic Vinaigrette with Roquefort Cheese
Carciofi Fritti (Jerusalem Artichokes) with Remoulade Sauce
Salami Plate
Asparagus with Melted Parmesan
Fried Calamari
Fennel and Arugola with Lemon Dressing
Mussels in Spicy White Sauce
Homemade Burrata (Double Cream Fresh Mozzarella) With Beets
½ Homemade Sausage Ravioli with Puttanesca Sauce
Choice of Entrée Homemade Fettuccini with Roasted Pepper, Grilled Zucchini and Eggplant in Olive Oil and Garlic
**Sautéed Soft Shell Crab with Fresh Tomatoes, Almonds, and Lemon Butter Sauce served with Spinach
Homemade Veal Raviolini with Sage and Butter Sauce Homemade Sausage Ravioli with Puttanesca Sauce Homemade Black Linguini with Scallops, Clams, Shrimp, and Cherry Tomatoes in Spicy White Sauce
Veal with Parmesan Gratine with Sage Wine Sauce Served with Green Beans **Grilled Swordfish with Lemon, Capers and Butter Sauce served with Spinach **Grilled Filet of Rockfish with Fine Herbs and Lemon Butter Sauce served with Asparagus **Grilled Salmon served with Fresh Tomatoes, Pine Nuts, and Basil served with Spinach
Choice of Dessert Chocolate Mousse Coffee Panna Cotta with Chocolate Sauce Pistachio and Coffee Gelato Poached Pear with Vanilla Gelato Orange, Lemon or Mango Sorbet Cheese Plate Menu Subject to change based on availability
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) **Contain (or may contain) raw or undercooked ingredients. “Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions”
315 Madison St. Alexandria, Va. 22314 703-836-5123
Bastille Restaurant Week: Summer 2014 Monday, August 11th – Sunday, August 24th Three-Course Dinner prix fixe $35.14 (Choice of a first course, an entree and a dessert)
Prix fixe not available for sharing, no discounts applicable
Appetizers & Salads Soupe du jour Beignets of shrimp, corn and basil, served with rouille aioli* Caesar salad Romaine, anchovies, capers, Parmesan shavings, 60-degree egg, Brioche croutons Fresh Burrata cheese & compressed melon, pistachios, olive oil, sea salt, basil Warm goat cheese cromesqui & baby arugula, local peach, pecans Escargot au pistou: Sauteed snails in a garlic basil pistou sauce, sweet garlic coulis, baguette Charcuterie plate of the day Terrine of foie-gras* maison, pain d’Epices, macerated fruits (Supp $5) Entrées *“Poisson du jour”: Catch of the day “Moules Tangier", served with pommes frites Mussels with harissa-ras el Hanout broth, peppers, eggplants, onions, fennel Rosemary lemon Amish chicken Roasted Amish chicken breast, infused with rosemary, garlic, lemon Herb & sea salt roasted fingerling potatoes, summer vegetables Moullard Duck *Breast & grilled local peaches, Honey lavender gastrique sauce Herb & sea salt roasted fingerling potatoes, summer vegetables Grilled Lamb* chops, Merguez, Harissa yogurt Tajine of summer vegetables and couscous Smith Meadow Farm beef *burger, duck confit, foie gras* Caramelized onion marmelade, *aioli, tomato, lettuce: Pommes frites “Onglet a l’echalotte”, pommes frites Grilled Angus Beef hanger *steak (8oz) with cabernet-shallot sauce Tajine of summer vegetables and couscous Desserts
*These dessert items are gluten free or can be made gluten free
Trio of artisanal cheeses (Supp $5) Valrhona Tanori marquise*, Blackberry coulis, local blackberries, cocoa nib ice cream Pêche Melba* Peach bavarois, almond butter cake, peach compote, raspberries Peach ice cream Vanilla citrus panacotta* Compressed cantaloupe, local blueberries, Greek yogurt ice cream, salted almond sablé Ricotta cheesecake* Local blueberry compote, blueberry sorbet, graham cracker crumbles, candied orange Cherry upside down cake Stewed cherries, pistachio-white chocolate ice cream, pistachio crumbles Crème brûlée*: Madagascar vanilla bean infused custard with a caramelized sugar top *This items are cooked to order. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illnesses.
7/21/2014
Brabo Restaurant Week Menu 3 Courses: $35/Person
Starter Frisée Salad Crispy Shallots, Bacon Vinaigrette, Poached Egg Truffled Vichyssoise Essence of Alba White Truffle, Herb Oil, Fingerling Potato Chips
Main Course Steak Frites Hangar Steak, Green Peppercorn Sauce, Watercress Salad Pan Fried Skate Wing Ratatouille, Balsamic Reduction, Herb Salad
Dessert Lemon Poppy Seed Belgian Waffle Mixed Berry Compote, Vanilla Frozen Yogurt, Oat Streusel Milk Chocolate Crème Brulée Black Magic Cake, Blackberry Cream, Pistachio Macaron
Restaurant Week 2014 Three Course Prix Fixe Dinner $35+
Starter Market Green Salad Caesar Salad Tomato & Basil Soup
EntrĂŠe Beef & Vegetable Skewer Cherry tomatoes, zucchini, yellow squash, red onion and a warm cous cous salad
Balsamic Glazed Chicken Grilled chicken breast, arugula and tomato salad with fresh mozzarella
Grilled Cedar Plank Salmon Served with risotto with carrots, peas and mushrooms and a creamy taziki sauce
Dessert Chocolate Decadent Cake Mile High Carrot Cake Cheesecake
2014 Restaurant Week Menu ~T o
S t a rt ~
Choice of:
Carlyle Salad Mixed greens, granny smith apples, goat cheese and toasted walnuts with a raspberry walnut vinaigrette
Lobster Bisque Our creamy bisque with chunks of lobster, Old Bay seasoning and finished with chopped parsley
~E n t rĂŠe~ Choice of:
Delmonico Steak Marinated rib-eye grilled to perfection topped with herbed butter on a bed of garlic red whipped potatoes and grilled asparagus
Grilled Chesapeake Salmon Served on a bed of lemon butter angel hair pasta with crab claw fingers
Crab Cakes Lump crab cakes served with medley of fresh corn and vine ripened cherry tomatoes finished with remoulade sauce
Asparagus and Red Roasted Pepper Ravioli With a lite creamy marinara sauce served fresh seasonal vegetables
~D es s ert ~ Choice of:
Mixed Berries and Cream Cheesecake with Strawberry Drizzle Key Lime Pie with Fresh Cream
A 20% Gratuity will be added to parties of 6 or more. *May contain raw or undercooked ingredients. Consuming certain raw or undercooked seafood, shellfish, poultry, meats, and eggs may increase your risk of food borne illness.
Restaurant Week 2014
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
DINNER
2009 2014
1883
&
F
PETITE SNACKS
RESTAURANT WEEK 2014
(excludes Chophouse Section, Mussels, The Board, Farmstead Cheese 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
MUSSELS
......................................................
TONIGHT’S SOUP Please Inquire
7.
BUTTER-FRIED DRAGON CREEK OYSTERS Tabasco Remoulade, Watercress, Lemon
7.
VIRGINIA HAM BUTTERMILK BISCUITS Grainy Mustard, Cornichons
6.
CAST IRON SHRIMP Garlic Confit, Grilled Lemon, Fresh Herbs
12.
STEAMED KETTLE OF FRESH PRINCE EDWARD ISLAND MUSSELS $12 CLASSIC Sauteed Tomatoes, Capers, Garlic, Parmesan,White Wine ...
SMOKED BONE MARROW Lemon & Pear Confit, Parsley Salad
FRA DIAVOLO Red Chilies, Tomatoes, Garlic, 8. White Wine, Chili Flakes ... 12. CURRY Coconut Milk, Green Curry, 6. Shallots, Fresh Cilantro
THE BOARD Chef’s Daily Selection of Sausages & Cured Meats
14.
BAKED PIMENTO CHEESE DIP Bacon Jam & Toast Points HALF SEARED TUNA “NICOISE” Boiled Quail Egg, Crispy Fingerlings, Tomato Confit, Olive Vinaigrette
ROSEMARY GARLIC FRIES (or) BUTTERMILK BRINED ONION RINGS Smoked Mayonnaise, Ketchup, Buttermilk Goat Cheese
7.
SALADS
......................................................
3 COURSES: STARTER ENTREE DESSERT $35.14
E IR EHO US
7.
CF WEDGE House Cured Bacon, Pickled Red Onion, Tobacco Onions, Blue Cheese Dressing, Croutons
8.
LOCAL FRISEE Pork Belly, Poached Farm Egg, Crouton, Mustard Vinaigrette 9. CHOPHOUSE Kale, Radicchio, Frisee, Local Chandler Strawberries, Avocado, Toasted Marcona Almonds, Honey-Lemon Vinaigrette
9.
ROASTED CHICKEN SALAD Sturdy Greens, Potato, Mushrooms, Blue Cheese, Poached Egg, Red Wine Vinaigrette
13.
SUPPER
10./18. SEARED POTATO GNOCCHI Local Mushroom Ragout, Wilted Shenandoah Chard, Oven-dried Tomatoes, Shaved Ricotta Salata CORNMEAL DUSTED CATFISH Anson Mills & Local Sweet Corn Grits, Heirloom Tomato Relish, Shrimp “Bisque”
22.
BUTTERMILK BRINED FRIED CHICKEN Mashed Taters, Pickled Coleslaw, Giblet Gravy
20.
SEARED DAY BOAT SCALLOPS Cauliflower “Couscous”, Kale Pesto, Toasted Almonds, Local Roasted Cherries
24.
BRAISED PORK SHANK Creamy Polenta, Rosemary Pan Jus
19.
CHOPHOUSE TAVERN STEAK 8oz DRY AGED PRIME RIB 10oz or 16oz NY STRIP STEAK 14oz
22. 27./34. 34.
Bourbon-Bacon Butter ...
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.
...
HORSERADISH POTATO WITH PARMESAN CREAM 8. 44.
FILET MIGNON 8oz
30.
...
CORNBREAD PUDDING WITH GRUYERE CUSTARD & COUNTRY SAUSAGE 7. ...
BONE-IN RIBEYE 32oz
...
...
CARAMELIZED LOCAL MUSHROOMS 6.
PORTERHOUSE 24oz
Chimichurri
FIREHOUSE ANGUS BURGER Vermont Cheddar, House Cured Bacon, Tomato Relish, Pickle Discs, Grilled Red Onions 12.
...
49.
S A U C E S & B U T T E R S - $ 2 each Smoked Tomato Hollandaise ...
SANDWICHES
......................................................
BOSTON BIBB SALAD Grilled Peaches, Shaved Radish, Candied Hazelnuts, Ruby Grapefruit Vinaigrette
......................................................
BOILED VIRGINIA PEANUT HUMMUS & CHIPS 6.
BARROOM
SMALLS
......................................................
WARM VERMONT CHEDDAR GOUGERES 4. GRILLED LOCAL ASPARAGUS 5.
STAU R AN T
CIDER BRAISED GREENS WITH HOUSE CURED BACON 6.
Classic Bearnaise
Rosemary-Bleu Butter ... Tarragon-Shitake 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 ILLNESS
ALEXANDRIA RESTAURANT WEEK 2014 Monday, August 18th – Sunday, August 24th Soup of the Day Or
Smoked Trout on a bed of Celery Remoulade Or
Heirloom Tomato with Buffalo Mozzarella Seared Salmon with Ratatouille, Fingerling Potatoes & a Red Pepper Sauce Or
Teres Major Steack with French Fries & a Green Peppercorn Sauce Or
Duck Confit with Pommes Salardaise & a Rosemary Jus Profiterolles Or
Strawberry Tart Or
Bread Pudding
3 Course Prix Fixe Menu - $35 excluding beverages, tax and gratuity
RE STA URANT • W E E K
RESTAURANT•WEEK
$ 35 1 4 P E R P ERSON + TAX & GRATUIT Y
$ 3 5 14 PE R PE R S ON + TAX & G R AT U I T Y
FIRST
COR N S OUP
FIRST
C OR N SOUP
WITH CRAB FRITTERS
WITH CRAB FRITTERS
•••
•••
SWEET POTATO GNOCCHI
SW EET POTATO GNOC C H I
PORK RAGOUT, SHAVED MANCHEGO, CRISPY BASIL
PORK RAGOUT, SHAVED MANCHEGO, CRISPY BASIL
•••
•••
WAT ERMELON PANZANELL A
W ATER M ELON PANZANEL L A
HEIRLOOM TOMATO, YELLOW WATERMELON, CUCUMBER, CAPERS, OLIVES, FETA, CIABATTA
HEIRLOOM TOMATO, YELLOW WATERMELON, CUCUMBER, CAPERS, OLIVES, FETA, CIABATTA
S E C O N D
S E C O N D
STEAK FR ITES
STEAK F R I TES
PIEDMONT RIDGE HANGER STEAK, HAND CUT FRIES, RED WINE BEARNAISE
PIEDMONT RIDGE HANGER STEAK, HAND CUT FRIES, RED WINE BEARNAISE
•••
•••
G RI LLED LAN GENFELDER POR K CHOP
GR I LLED LANGENF E LDE R POR K CH O P
SWEET POTATO & BACON HASH, GRANNY SMITH APPLES, CRISPY BRUSSELS SPROUTS LEAVES, CIDER GASTRIQUE
SWEET POTATO & BACON HASH, GRANNY SMITH APPLES, CRISPY BRUSSELS SPROUTS LEAVES, CIDER GASTRIQUE
•••
•••
S AL MON
SALM ON
WITH RAINBOW CHARD, PUPPIES, OLD BAY VICHYSSOISE
WITH RAINBOW CHARD, PUPPIES, OLD BAY VICHYSSOISE
THIRD
THIRD
BU Z Z B AKERY “HOHO”
B UZZ B AK E R Y “HOHO”
•••
•••
MILK SORBET
GRASSH O PPER ICEBOX CAK E
MILK SORBET
GR ASSHOPPER I C E B OX CA K E
CHOCOLATE BOMBE, MINT MOUSSE OREO CRUMBLES
CHOCOLATE BOMBE, MINT MOUSSE OREO CRUMBLES
•••
•••
BUT T ERSCOTCH PUDDING
HOMEMADE NILLA WAFERS AND WHIPPED CREAM
SIDES
B UTTE R SC OTC H PUDDIN G
HOMEMADE NILLA WAFERS AND WHIPPED CREAM
SIDES
SU MMER S UCCOTAS H
SUMME R SUC C OTASH
•••
•••
MAC AND CHEES E
M AC AND C HEESE
•••
•••
SEA SON A L PICK LED VEGETAB LE
SE ASONAL PI C K LE D VE GETA B L E
E V E N I N G S TA R CA F E . N E T
E V E N I N G S TA R CA F E . N E T
RESTAURANT WEEK
appetizers STRAWBERRY FIELDS CRUMBLED GOAT CHEESE, SLIVERED ALMONDS, BALSAMIC & ARUGULA GREENS
LOBSTER BISQUE ROASTED CORN, BACON LARDOONS, CHIVES & CRÈME FRAICHE
entrees
RIBEYE 10oz CUT, WILD MUSHROOM RAGOUT, TRUFFLE OIL, WHIPPED POTATOES & RAPINI
MEXICAN SALMON DEEP FRIED AVOCADO WEDGES, CILANTRO RISOTTO, ROASTED CORN RELISH
SHORT RIB CARBONARA PANCETTA, EGGS, CRACKED BLACK, CREAM
dessert
THE ULTIMATE MOUSSE HAZLENUT, CHOCOLATE & EXPRESSO FINN'S CHEESECAKE BANANA, CARAMEL & RUM NOTES, CRUSHED PECAN BRITTLE, RUM RAISIN ICE CREAM 5000 Seminary Road Alexandria Virginia 22311 Phone: 703-379-2346 Visit Us On the Web www.opentable.com $35 Prix Fixed Per Person
Flat Iron Restaurant Week $35 per Person Starters Choose One
Chef Mike's Famous Crispy Fried Calamari Tossed with a sweet Thai chili sauce Soup of the Day Fresh Mozzarella and Heirloom Tomatoes Basil, prosciutto di parma, extra virgin olive oil, sea salt, aged balsamic, crostini Small California chopped salad Fresh avocado, chopped apple wood bacon, grape tomatoes, egg quarters, Monterey jack cheese top lettuce tossed in a creamy goddess dressing
Chef Specialties Choose One
Blackened Mahi Mahi & Shrimp Blend of couscous, mango pineapple salsa, crispy fried plantains Reef & Beef 5 oz bistro Filet & Crab Cake Roasted “wild” mushrooms, Yukon potato puree & Bordelaise Pan Seared Herb Rubbed French Chicken Breast With Capers and Garlic in a White Wine & Lemon Butter Sauce W/ sautéed asparagus & herbs risotto
Desserts Choose One
Key Lime Pie Homemade Key Lime Pie with Graham Cracker Crust Fresh Berry Cup Fresh Berries with Whipped Cream Cheesecake Cones Hand rolled crepes cone filled with velvety tangy New York style Cheesecake filling
Geranio Summer Restaurant Week Dinner Menu 4 Courses for $35 August 15th – August 24th 2014
Choice of: Grilled Garlic Bruschetta with Fresh Mozzarella and Dipping Sauces Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts PEI Mussels Steamed with Garlic, Our Own Tomato Sauce, Orange Zest and White Wine Yellow Tomato, Goat’s Cheese and Arugula Salad with Pine Nuts and Lemon Vinaigrette
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 Seared Sea Scallops with a Potato and Scallion Pancake; English Peas and Lemon Butter Oven Roasted Breast of Free Range Chicken with Porcini Risotto and Pea Shoots with Wild Mushrooms and Sage Oven Roasted Pork Loin with Creamy Polenta, Wilted Spinach and Crispy Onions; Pancetta Jus
Choice of: Our own Tiramisu with Homemade Mascarpone Fresh Red Berries with Marsala Sabayon Selection of our Homemade Ice Cream or Sorbet
TWISTED HEIRLOOM TOMATOES Local heirloom tomatoes with avocado, shaved fennel, baby arugula, and crumbled feta with organic basil vinaigrette.
SUMMER SQUASH + CHICKPEA SALAD Shaved local summer squash and zucchini, chickpeas, and almond salsa verde tossed with organic mixed greens and citrus dressing.
HOUSE-MADE CHILLED SOUP OF THE DAY Made with local, organic vegetables from Tuscarora Farms.
MINI CHESAPEAKE BAY CRAB CAKES Three mini crab cakes, seared and served on a bed of celery root + fennel remoulade over buttermilk basil puree.
ROASTED FINGERLINGS + BEETS Local + organic fingerling potatoes and golden beets, roasted, and topped with a light chevre crème and toasted pistachios. SWEET CORN + ARTISAN CHEESE PIQUILLOS Spanish piquillo peppers stuffed with roasted local sweet corn and artisan cheeses. Served warm topped with vibrant romesco sauce and toasted corn crisps. FRESH RICOTTA + RAMP CROSTINI Fresh, local (MD) Cherry Glen ricotta on toasted baguette, topped with vibrant local organic ramp + parsley pesto.
BRAISED PAPA WEAVER PORK SHOULDER Moist Virginia pork shoulder, slow cooked and shredded. Served over creamy organic polenta with garlic confit, blistered local cherry tomatoes, and organic summer greens. SUMMER CONFIT DE POULET Local free-range chicken quarter, cured + slowly confit’d, served over local summer vegetable medley with house-made buttermilk basil pesto.
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).
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. See reverse side of menu for specific wine selections.
118 South Royal Street (at King St., near Market Square)
Old Town, Alexandria
www.GRAPEandBEAN.com
703.664.0214
2014 Restaurant Week $35.14 Appetizers Vine Ripened Tomato Gazpacho Lemon crème fraiche, basil caviar, rooftop basil, grilled baguette
Arugula Salad Figs, parmesan, rooftop basil and mint, sherry vinaigrette
Steak Tartare Quail egg, summer squash, parmesan garlic frites
Classic Caesar Brioche croutons, white anchovies, parmesan, capers
Escargot Wellington Mushroom duxelle, herb and garlic butter, puff pastry
Entrées Charred Tomato Rissotto Kale, baby turnips, fennel
Crispy Skin Scottish Salmon Artichoke barigoule, confit fingerling potatoes, tomato jam
Organic Filet Mignon “Supplement $8” Pomme puree, haricot verts, sauce demi
Pan Roasted Amish Chicken Pomme puree and market vegetables
Dessert Coconut Lime and Macadamia Nut Tart Macadamia coconut crust, Chantilly cream, ginger ice cream
Chocolate Glazed Chocolate Tart Raspberry sorbetto, virginia peanuts
Profiteroles Chocolate sauce, trio of gelato Wine Pairings available for $20
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 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 This menu is priced at $35.00 per person, exclusive of tax and gratuity
Indigo Landing
Alexandria Restaurant Week | Summer 2014 Savory Sweet Corn Blinis Lump Crab, Crème Fraiche, Snipped Chives
Grilled Vegetable Gazpacho Herb Garlic Croustade, Basil Foam
Baby Spinach Salad Minted Melon Mélange, Marinated Red Onion, Goat Cheese Crumble, Raspberry Vinaigrette
Jumbo Shrimp & Mushroom Wellington Egg Fettuccini, Asparagus, Heirloom Tomato, White Truffle Oil
Ruby Red Trout Fillet Scallop Mousseline, Baby Kale, Preserved Lemon, Marble Potatoes
Grilled Beef Tenderloin Smoky Bacon Bourbon Sauce, Stone Ground Grit “Fries” Summer Bean Medley
Rhubarb Frangipane Tart Crisp Meringue, Macerated Strawberry
Vanilla Bean Crème Bruleé Fresh Raspberry, Spun Cotton Candy
Flourless Chocolate Torte Milk Chocolate Ganache, Chantilly Cream
*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
KAiZEN TAVERN - ALEXANDRIA RESTAURANT WEEK August 15 - 24, 2014 4-course dinner for $35 Please select one option from each course
First Course (with edamame plate) ~Mushroom suimono (V) ~Miso soup ~House salad (V) Second Course ~Vegetable tempura (V) ~2 fish tacos ~2 steak tacos Third Course ~9-piece sushi assortment: salmon, tuna and yellowtail nigiri with one of the following rolls: California, salmon & avocado, shrimp tempura, cucumber & avocado ~Vegetarian sushi assortment (V) ~Grilled salmon with sautéed vegetables and rice ~Chicken teriyaki with sautéed vegetables and rice Fourth Course ~Banana tempura ~Green tea cheesecake
RESTAURANT WEEK 2014 Monday, August 18th - Sunday, August 24th 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 La Salade de Betterave et Lentilles au Chèvre et Balsamic Red Beet and Lentil Salad with Goat Cheese and a Balsamic Vinaigrette Or Les Escargots aux Persil, Ail et Beurre Snails with a Parsley, Garlic Butter Sauce Or Le Foie Gras Chaud à la Pèche (+$15) 3oz Hot Foie Gras with a Fresh Peach Chutney
Filet de Maigre aux Riz Sauvage, Lard Italien et sa Sauce au Porto Fillet of Royal Sea Bass with Wild Rice, Pancetta and a Port 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 La Cote de Porc, Petites Pomme de Terre Sautées et Shiitake, Sauce Moutarde 6oz Pork Chop served with Roasted Potatoes, Shiitake Mushrooms and a Mustard 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 Noir 6 oz. Black Angus Culotte Sirloin Steak with a Green Peppercorn Sauce
La Crème Brûlée à la Vanille Traditional Crème Brûlée Or Le Choix de Soufflé Choice of Raspberry, Hazelnut or Grand Marnier (+$3) Soufflés Or Profiterolles Puff Pastry with Vanilla Ice Cream and Chocolate Sauce 3 Course Prix Fixe Menu - $35 excluding beverages, tax and gratuity
RESTAURANT
WEEK ALEXANDRIA | AUGUST 15-24, 2014
LUNCH | 3 TAPAS + BEVERAGE | $20 DINNER | WINE + 3 TAPAS + DESSERT | $35 ALL PRICES ARE PER PERSON | TAPAS SELECTIONS ARE FROM RW MENU
sangrias and wines
(select one at dinner only)
sangria tinta |
traditional sangria - red wine with diced apples and oranges
egeo 2013 |
sangria blanca |
blend of sliced peaches, crisp white wine and cinnamon
thomas henry 2013 |
cava sangria |
sparkling wine, grape liqueur and blueberries
rosa de arrocal 2013 |
sangria rosada |
berry sangria with rosĂŠ wine, blueberries and strawberries
acentor 2012 |
la tasca sangria |
red wine blended with diced apples and cinnamon sticks
el primavera 2012 |
mango blackberry sangria |
atrium 2011 |
white wine, brandy, mango and blackberries
verdejo - crisp, dry and vibrant with grapefruit aromas chardonnay light oakiness, notes of apple and pear tempranillo lively rosĂŠ, intense color, 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
LATASCAUSA.COM
restaurant week menu lunch (11:30-4) - select 3 tapas below, a non-alcoholic beverage is included | $20 per person dinner - select a wine or sangria, 3 tapas below and a dessert for dinner | $35 per person
just for rw from chef josu ensalada del mar |
grilled salmon, squid, shrimp, mussel and scallop, mixed greens, honey and ripe berry vinaigrette
rollito de gallo al cava |
jarretitos de ternera |
vieiras sobre pil-pil |
braised eal shank with sweet potato, white wine sauce
brocheta de chorizo |
grilled spanish chorizo skewer, peppers, onions
poached flounder in a sparkling wine and saffron cream sauce, leeks and julienned carrot grilled scallops over a bed of porcini mushrooms and basque pil-pil sauce, topped with frisee
meat tapas paella mixta |
chicken, clams, shrimp, scallops, mussels, squid, chorizo
empanadas de carne |
brocheta de polloGF |
grilled chicken breast skewers, bell pepper
dátiles con tocinoGF |
buey a la planchaGF |
albóndigasGF |
grilled angus sirloin steak, potato and mushroom purée, side of mild horseradish sauce GF
solomillo de cerdo |
bacon-wrapped pork tenderloin, your choice cabrales cheese or sweet sherry sauce
vegetable tapas ensalada de espinacasGF |
spinach leaves, pear, dates, walnuts, crumbled cabrales cheese dressing GF
ensalada de tomates
|
colored tomato medley, honey herb dressing, mild goat cheese crumbles
stuffed pastry shells, ground beef, tetilla cheese grilled baconwrapped dates, cabrales cheese filling beef and pork meatballs, white wine, onion, mustard sauce
ensalada de polloGF |
seasoned grilled chicken, romaine, corn, red onion, portobello, tomato, vinaigrette
berenjenas fritas | espinacasGF |
sautéed spinach, pine nuts, dried cranberries
tortilla de patatasGF | espárragosGF |
brocheta de verdurasGF |
patatas bravas |
skewer of grilled carrot, eggplant, mushroom, corn, zucchini, squash, pepper, tomato
moist, made-to-
order potato, onion omelet
pan a la catalana |
crushed tomato, olive oil, garlic on rustic bread
fried eggplant
slices, cabrales dip
grilled asparagus spear, mushroom vinaigrette fried potatoes, spicy
tomato sauce, aioli
seafood tapas calamares a la andaluza |
mejillones al eneldo |
squid, lemon aioli
fresh sautéed mussels, vermouth, celery, onion, fresh dill
gambas al ajilloGF |
brocheta de mariscoGF |
fried
sautéed shrimp, extra virgin olive oil, garlic, hot peppers
ensalada de aguacate y gambas shrimp and sliced avocado served over mixed greens, avocado vinaigrette
fritura mixta |
fried shrimp, oysters, seasonal white fish, zucchini, pepper
shrimp and bacon-wrapped scallops skewer, lemon emulsion
rulada de salmónGF |
norwegian grilled salmon stuffed with shrimp mousse, green asparagus sauce
desserts (select one at dinner only) churros con chocolate |
fried dough, sugar and cinnamon, chocolate sauce
trufa de chocolate |
crema catalana |
caramelized cream custard with raspberries
flan casero |
arroz con leche |
brazo de gitano |
pudding
asturian-style rice
dark chocolate truffle croquant with vanilla ice cream egg and vanilla bean flan served with whipped cream topping rolled sponge cake, layers of quince jam, ice cream
715 King St. Alexandria, VA 22314 (703) 549-0533 For Restaurant Week, we’ll be offering our full menu! You won’t have to choose between the few selections that restaurants typically offer during this wonderful week of discovering new, great Alexandria restaurants. Choose from the whole menu here! We source all of our meats, produce, seafood and beers locally (whenever possible) and we always serve sustainable products. You’ll be able to select one appetizer, one entrée and one dessert for $35, regardless of prices on our regular menu. Our current menu can be found on our website (thelighthorserestaurant.com) where you can also make reservations. Some popular seasonal items from our Summer menu include:
Appetizers Heirloom Tomato and Corn Salad Queso fresco, dressed greens and green onion Watermelon and Feta Salad Arugula, bee pollen and mint Summer Vegetable Bruschetta Tomatoes, corn, squash, green beans, dandelion greens, parmesan Steamed Littleneck Clams Bold Rock Virginia cider, bacon, pickled ramps, fresh herbs, bacon aioli
Entrees Grilled Sea Scallops Smoked corn pudding, frenched green beans, heirloom tomatoes Grilled Creekstone Farms Hanger Steak Crispy fingerling potatoes, dressed greens, tomatoes, salsa verde Summer “Risotto” Farro, corn, dandelion greens, tomatoes, squash, green beans, parmesan Pan Roasted Game Hen Blackeyed peas, maple-Sriracha Brussels sprouts, summer salad Check out our menu online and make your reservations today!
911 KING STREET ALEXANDRIA, VA 703.837.9117
Three-Course Menu $35 per person
Summer 2014
Restaurant Week Appetizers Red’s She Crab Soup, Chicken Liver Mousse, Classic Caesar Salad, Guacamole with Masa Tortillas, and Fried Green Tomatoes with Burrata, Heirlooms, Basil, and Balsamic
Entrées Grilled Pork Chop
with Collard Greens, VA Ham, Peach Gratin & Mustard Cream
Crispy Whole Fish
with House Made Seaweed Salad, Nam Pla Prik Thai Chili Sauce
Amish Jerk Chicken
with Cucumber Sauce and Spoonbread
Tomato and Fennel Agnolotti
with Black Olive Sauce and Ricotta Salata
Chesapeake Bay Seafood Stew with Toast Points and Rouille
Desserts Select one from our full Sweets menu Kindly note: the Restaurant Week menu cannot be shared nor split. Tax, beverages and gratuity are not included in the prix fixe price.
RTS RESTAURANT WEEK MENU
August 15 th – August 24th 2014 Appetizers (choice of)
She Crab Soup
Southern Fried Green Tomatoes
Our specialty
Topped with Creole Shrimp Remoulade
Crawfish & Shrimp Beignets
“Old School” Crab Imperial
New Orleans style fritters With garlic mayo
Our original recipe since 1985
Entrees (choice of)
* New Orleans Steak Frites Grilled Flat Iron Steak With French Fries & our “chop” salad
* Pan Roasted Maine Salmon On a bed of summer succotash, topped with fried leeks & drizzled with basil oil Served with garlic-parsley rice.
* Sauté of Louisiana Crawfish & Gulf Shrimp A rouxless etouffèe with spring onions & cajun spices Served with garlic-parsley rice
* Spicy Pecan Crusted Haddock Topped with Lump Crab & served with a creole mustard cream sauce Served with garlic-parsley rice
Desserts (choice of) Creole Bread Pudding w/ “ Baily’s Irish Cream” toffee sauce
Chocolate Mousse
Coconut Cake “Melvin”
w/rich Dark Belgian Chocolate
soaked in rum & topped w/fresh coconut
$35.00 pp Tax and Gratuity Not Included
Alexandria Restaurant Week 2014 August 15 - 24
For $35, 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
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
BRaised bison short ribs
Slow-braised and basted in classic BBQ sauce with garlic mashed potatoes and green beans
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.
Featured draft beer options available upon request. 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 Summer Restaurant Week
August 15th – 24th 2014
Three Course Price Fixe Dinner for $35.00 per person
Antipasti Choice of:
Timbale ai Granchio Avocado, crabmeat, julienne apples, capers, Tempo style cocktail sauce. Cestino di Lumache Puff pastry vol au vent filled with creamed spinach, mushrooms and sautéed escargots with a hint of garlic. Carpaccio di Tonno Paper thin sushi grade tuna on a bed of garlic vinaigrette-wasabi mayonnaise, pickled ginger, sesame seeds. Insalata Mista Mesclum lettuce, fresh mozzarella, cherry tomatoes, honey-herbed vinaigrette.
Entrees Choice of:
Capellini con Gamberoni e Padelle Angel hair pasta, jumbo shrimp, sea scallop, garlic, white wine-marinara sauce. Saumon en Robe des Champs Fresh salmon filet encrusted with potatoes, chives, lemon-butter sauce. Scaloppini di Vitello “Corsica” Veal scaloppini, roasted sweet red peppers, black olives, Fontina cheese, gratine. Fracosta di Manzo alla Fiamma New York strip steak, green peppercorns, brandy-cream sauce,
Dolce Select from our extensive tray of desserts, coffee or tea.
Summer Restaurant Week 2014 tax and gratuity additional, coupons and discounts not valid
Salad Spinach Salad
with roasted corn and red peppers, cherry tomatoes and avocado ranch
Entrée Choice of
Grilled Tuna Steak
tarragon cream and israeli cous cous Pasta Primavera
fresh vegetables and homemade linguini Barbeque Ribs
french fries and coleslaw Beer Battered Jumbo Shrimp
french fries and coleslaw
Dessert Choice of
Grilled Banana Bread
salted caramel ice cream with pralines & vanilla porter sauce Raspberry Sorbet 1800 Diagonal Rd. Alexandria, VA ♦ 703-739-0777 ♦ www.theismanns.com
Vermilion Restaurant Restaurant Week Summer 2014 Three Course Prix-Fixe for $35pp Appetizers
Chilled Corn Soup Lime Crema, Corn & Crab Salad, Pimenton Sweet Gem Salad Goat Cheese, Avocado, Pine Nuts Crispy Pork Rillete Carolina Grits, Blistered Tomato, Salsa Verde
Entrees
Seared Salmon Turnips, New Potato, Tarragon - Beurre Choron Grilled Sirloin Braised Kale, Crispy Hash Brown, Creamed Broccoli - Barrel Aged Soy Peas & Carrots English Peas, Risotto, Roasted Carrots - Garden Herbs
Desserts
Ricotta Poppy Seed Fritters Poached Rhubarb, Ley lime Curd, Cream Cheese Ice Cream PB+J Terrine Chocolate cremeux, peanut butter mousse, strawberry sorbet
106 S. Union Street
Alexandria Restaurant Week August 15 - 24, 2014 $35 Three Course Prix Fixe Menu Your choice of one of the following Starters: Guacamame Hummus chickpea puree, edamame, avocados, pico de gallo tortilla chips Point Judith Calamari flash fried, pickled cherry peppers, piquillo pepper & naval orange aioli Your choice of one of the following Entrees: Not Your Mom’s Chicken Dinner grilled bone-in chicken breast, marsala thyme sauce, sun dried tomato-goat cheese polenta, charred asparagus, local wild mushrooms Quinoa “Risotto” local mushroom and corn succotash, pecorino romano cheese, shaved asparagus Pan Seared Salmon parmesan quinoa risotto, roasted red pepper harissa sauce, extra virgin olive oil tossed local greens Flank Steak with chorizo yukon gold potatoes, annaheim pepper sauce Your choice of one of the following Desserts: Mini Banana Bread Pudding aged rum, caramelized bananas, sugar cane caramel sauce, creme anglaise Peanut Butter & Chocolate Icebox Pie creamy peanut butter filling covered with chocolate ganache, peanuts, macadamia gelato
WAREHOUSE BAR & GRILL RESTAURANT WEEK August 15th – August 24th 2014
Appetizers Choice of
She Crab Soup
Wasabi Crusted Fried Oysters
our specialty
with chili mayo
Crawfish & Shrimp Beignets
Texas Cloaked Shrimp
New Orleans style fritters with garlic mayo
Shrimp & Jalapeno peppers wrapped in bacon, basted in bbq sauce & served w/corn relish
Entrees Choice of
*Grilled Filet Mignon & All Lump Crabcake With “smashed” potatoes
* Pan Roasted “Maine” Salmon With a tomato-basil beurre blanc & lump crab Served with “smashed” potatoes
* Spicy Pecan Crusted Chicken Topped with jumbo lump crab & a creole mustard cream sauce Served with spinach & garlic parsley rice
* Pasta Jambalaya Gulf shrimp, andouille sausage, spicy roast pork & chicken with chopped tomatoes, sweet peppers, onions and penne pasta
Desserts Choice of Coconut “Tres Leches” Cake
Creole Bread Pudding w/toasted pecans, pineapple & raisins
w/rum & topped with fresh coconut
Fresh Strawberries & Chantilly Cream $35.00 pp Tax and Gratuity Not Included
WHARF RESTAURANT WEEK MENU August 15 th – August 24th 2014 Appetizers Choice of
Shrimp & “Blue Crab” Fritters
She Crab Soup our specialty
with spicy Sriracha Aioli
Maryland Seafood Chowder
Southern Fried Calamari
Tomato-based with shrimp, scallops & crab
with spicy chili mayo
Entrees Choice of
* “Dayboat” Scallops & Gulf Shrimp Wrapped in Bacon On a Bed of Eastern Shore Blue Crab Succotash With a drizzle of garlic mayo
* Horseradish Crusted Maine Salmon With fresh asparagus and a honey citrus beurre blanc Served with saffron rice
* Wharf “Duo” Lobster- Crabcake and All Lump Crabcake With corn okra relish and drizzled with Florida mustard sauce Served with garlic “Old Bay” fries
“Old Style” Norfolk Combination Lobster, Crab & Shrimp Served with Baked Potato
Desserts Choice of
White Chocolate Raspberry Bread Pudding With raspberry coulis and whipped cream
Wharf Chocolate Ecstacy Rich chocolate torte drizzled with white chocolate sauce and raspberry coulis
Coconut Custard “Oatmeal” Pie Drizzled with caramel sauce & topped with cinnamon whipped cream
$35.00 pp Tax and Gratuity Not Included