2017 Alexandria Summer Restaurant Week by VisitAlexandria

MENUBOOK

Restaurant Week: Summer 2017 Monday, August 14th – Sunday, August 28th

Three-Course Lunch prix fixe: $22 (Choice of one Appetizer or Salad, one sandwich or entree and one dessert) Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”

Entrees

Appetizers

Galette (Flat bread): BLT Confit tomatoes, bacon, cheddar, fresh basil and shredded lettuce, on crispy flat bread

Soupe du jour Daily housemade soup Beignets de crevettes Rock Shrimp savory beignets, With spicy guacamole and lime Plateau de charcuteries Daily selection with condiments Assiette de Fromages Daily cheese selections

Mussels of the day, pommes frites GF Daily preparation of steamed Maine mussels Grillade de Poisson, Chermoula GF Chermoula marinated fish of the day, simply grilled Grilled summer vegetables, red quinoa. Preserved lemon-cucumber yogurt sauce Crevettes sur la plancha GF Jumbo shrimp cooked on the plancha, Tomato-fennel risotto, roasted tomatoes vinaigrette

Salads / Sandwiches

All sandwiches served with pommes frites & watercress salad Melon, concombres et Feta GF Summer melons, cucumbers, feta cheese, basil, oregano, parsley, pine nuts Salade Maison GF Mixed green lettuces, tomato, cucumber, Shallot vinaigrette “Panzanella” salad Farmers’ market tomatoes, French bread, basil, oregano, mozzarella, Olive oil, Balsamic Salade “Niçoise” Organic lettuces, tomatoes, haricots verts, roasted pepper, potato, hard-boiled egg, olives, anchovy For an entrée, add: Chicken, grilled fish or shrimp “Falafel” Burger Crispy falafel made with garbanzo beans, herbs, onions, garlic, olive oil. Topped with harissa yogurt, lettuce, tomato, feta, brioche bun Sandwich Méditerranéen au poulet Zaatar marinated chicken breast, brioche bun Eggplant spread, arugula, tomato, mozzarella Virginia Grass Fed beef *burger Brioche bun, Lettuce, tomato, crispy onion Add: Cheddar, Blue cheese, Bacon, Avocado $1/each

*Onglet à l’échalotte GF Grilled Hanger steak, aka Butcher’s cut, Cabernet-shallot sauce, pommes frites, watercress Carnarolli risotto aux tomates et fenouil GF Roasted fennel and tomato risotto

Desserts

**Items marked GF are gluten free Classique Crème Brûlée GF Vanilla bean custard, caramelized sugar topping Profiteroles “Cerises au chocolat” “Choux” pastries filled with Morello cherry ice cream, Cherry compote, Valrhona chocolate fudge sauce Bavarois à la vanille et Framboise GF Vanilla bean Bavaroise, almond dacquoise, fresh raspberries, Raspberry sorbet, candied almonds, Valrhona white chocolate Lemon bar Fresh berries, berry coulis, Blueberry ice cream Housemade Ice creams & Sorbets GF Chef’s assortment traditional and seasonal flavors, Pizzelle cookie

Chef/Owners Michelle & Christophe Poteaux - Chef de Cuisine Salvador Alvarez *Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.

Alexandria Summer Restaurant Week Lunch $20 per person | Enjoy one selection from each course

FIRST COURSE THE BLACKWALL SALAD Fresh Field Greens, Grape Tomatoes, Sliced Cucumbers, Diced Red Onions & Shredded Carrots dressed in our Signature Blackwall Hitch House Vinaigrette Dressing CHILLED WATERMELON GAZPACHO Chilled Watermelon, Tomatoes, Cucumbers, Sweet Red Bell Peppers, Red Onion, Garlic, Basil, Lemon Juice & Extra Virgin Olive Oil GRILLED WATERMELON SALAD Grilled Watermelon, Feta Cheese, Arugula, Fresh Mint, Aged Balsamic Reduction, Extra Virgin Olive Oil & Cracked Black Pepper CHEF’S SEASONAL SOUP Chef’s seasonal favorites featured daily and made with fresh, local fare

SECOND COURSE SOUTHWEST CHICKEN SALAD Blackened Grilled Chicken Breast, Field Greens, Avocado, Grape Tomatoes, Carrots, Red Onions, Roasted Corn Salsa, Cheddar Cheese, Tortilla Strips & Honey-Chipotle Vinaigrette THE ITALIAN FLATBREAD Fresh Burrata Cheese & housemade Marinara Sauce atop a meaty trio of Capicola, Pepperoni & Salami accented with Shaved White Onion & Cherry Peppers garnished with fresh Italian Parsley THE CAPRESE FLATBREAD Fresh Burrata Cheese & housemade Marinara Sauce garnished with Extra Virgin Olive Oil & Fresh Basil HOT PASTRAMI SANDWICH Smoked & seasoned Pastrami thinly sliced then topped with deli-sweet, crunchy Gherkins & our Signature Spicy Slaw towered high on Rosemary Focaccia brushed with 1000 Island Dressing CHICKEN & BAKED BRIE SANDWICH Grilled Chicken Breast topped with melted Brie Cheese, Granny Smith Apple Slices & Baby Arugula served on a Brioche Roll brushed with Honey-Mustard Sauce

5 Cameron St. Alexandria, VA 22314

For reservations, please visit our website, TheBlackwallHitch.com

Restaurant Week 2017

Lunch Menu $22 FIRST COURSE (Choice of one)

Caesar Salad crisp romaine, shaved Parmesan, croutons & our own Caesar dressing

Chilled Gazpacho sour cream, croutons

SECOND COURSE (Choice of one)

Served with skinny fries & more

Blue Cheese Burger* Baby arugula, applewood bacon marmalade Coconut Crunchy Shrimp Citrus chili, coconut cream and soy dipping sauces, Beer Batter Cod Sandwich Topped with kim chee slaw

THIRD COURSE (Choice of one)

CrĂ¨me Brulee House Made Strawberry Ice Cream Sundae 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.

Alexandria Restaurant Week $15 Lunch per person Your choice of one of the following: Grilled Caesar Salad with 2 deviled eggs Carolina Chicken Sandwich with Fries and 2 deviled eggs Hen Quarter Special

$35 Dinner per person 3 courses Start With : Fried Pickles Or Biscuits Then Pick between your choice of: Chicken & Wafffle OR Hen Quarter Special Finish it off with: Fried Twinkies

Restaurant Week Lunch Menu $20 per guest. Please select one per heading.

Appetizers Mixed Green Salad Baby tomatoes, cucumbers, radish Classic Caesar Salad with Brioche Croutons Endive Salad with Citrus Frisee, Marcona Almonds, seasonal citrus, lemon honey vinaigrette Ham & Cheese Gruyere, Virginia Ham, Brioche Tzatziki, Warm Pita

Entree Chicken Salad Sandwich Watercress, Hoagie Roll, Fries Andouille Sausage Sandwich Remoulade Sauce, Slaw, Fries

Beastly Burger Applewood Smoked Bacon, Lettuce, Tomato, Red Onions, White Cheddar, House-made Fries Hummingbird BLT Applewood smoked bacon, lettuce, tomatoes, house made mayonnaise, fries

Black Lentil Sandwich (V) Mizuna Greens, Slaw, Chimichurri sauce

Desserts

A little birdie told me Restaurant Eve is also participating! Say hello to Nikki

Chocolate Chip Cookie

“It’s the little things” ™ 220 South Union Street - within the Hotel Indigo. www.hummingbirdva.net for reservations!

ALEXANDRIA RESTAURANT WEEK AUGUST 18-27 LUNCH 20 per person

CORN & PEPPER CHOWDER fresh corn, roasted peppers, light creamy broth

OPEN-FACED PULLED PORK SANDWICH chef’s own pulled pork, tomato bbq sauce, hand cut fries

DINNER 35 for 2 people

BBQ SLIDERS coleslaw, house rolls

SOUTHERN CATFISH cornmeal crusted, J20 hushpuppies, creole remoulade

Laporta’s RESTAURANT 1600 DUKE STREET ALEXANDRIA VIRGINIA 22314 703.683.6313 DINNER MENU

Restaurant Week Lunch $22 ~ Dinner $35 August 14-27, 2017 We will be serving our entire menu Three course price fix Any starter salad or soup of the day Any entree on our menu ($5.00 up charge for filet mignon at dinner)

Any of Margaret's homemade desserts Soups & salads Lobster bisque 10.99 soup of the day 7.99 Caesar salad, house salad or mesclun greens salad 7.99 Harvest salad with grilled chicken 15.99 Grilled chicken over mixed greens with corn kernels and crispy crown noodles with ginger dressing Seafood salad 17.99 Grilled fresh fish of the day over Caesar salad Stanton salad 19.99 Grilled jumbo shrimp over green leaf lettuce with artichoke hearts and drizzled with a balsamic cream vinegar dressing Greek salad 19.99 Kalamata olives, ring onions, feta cheese and seared pork loin Salmon salad 19.99 Broiled fillet of salmon with fresh fruit and pear emulsion Pastas Pasta laporta 18.99 Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed Chicken fettuccine 18.99 Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and parmesan cheese Tutta mare 23.99 Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with crushed red pepper Salmon fettuccine 21.99 Fresh salmon over fettuccini noodles with a dill infused cream Wild mushroom pasta 17.99 Shiitake and button mushrooms tossed in olive oil With pimento and spinach over penne Cheese ravioli 18.99 V Reggiano and ricotta ravioli, button and oyster mushrooms over a bed of marinara topped with folded sweet basil All pastas are available as appetizers for

12.99

Entrees Virginia brook trout 24.99 Fresh Virginia trout fillets rolled in French mustard and herbed bread crumbs sautéed in olive oil and served Over jasmine white rice with a lime beurre blanc Encrusted grand banks cod 22.99 Almond and cereal grain encrusted cod fillet Glazed with honey and Dijon mustard Seared salmon fillet 24.99 North Atlantic salmon rolled in sesame seeds, Seared and served with a sundried tomato pesto Shrimp and mushrooms en croute 26.99 Diced mushrooms in puff pastry ringed with bell pepper sauce and four jumbo shrimp Chicken envoltine 26.99 Boneless chicken breast Stuffed with feta cheese, spinach and roasted red bell pepper Wrapped with apple wood smoked bacon Roasted and finished with a fresh thyme reduction Braised mushrooms and toast crisp 22.99 Assorted mushrooms with stewed tomatoes and sautéed spinach with toast crisps Bourbon bar-b-que hanger steak 28.99 Sliced aged hanger steak marinated in makers mark bourbon, grilled, bar-b-qued, served with southern style mac and cheese Filet mignon 37.99 Grilled eight ounce certified black angus centercut tenderloin of beef on a bed of demi - glace Seared pork schnitzel 28.99 Tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon, butter and white wine sauce Sandwiches Classic Italian meatball sub 9.99 On crusty Italian roll with provolone cheese Southwestern grilled chicken breast sandwich 10.99 Marinated and grilled with a spicy chipotle mayo Hamburger 11.99 Juicy ½ pound Angus beef burger, add cheese or bacon 1.99 Side dishes Linguini marinara 5.99 Fettuccini Alfredo 6.99 Stewed Roma tomatoes 6.99 Sautéed spinach 6.99 Trio of wild mushrooms 6.99 Creamed parmesan rice 5.99 Southern style macaroni and cheese Garden green vegetable 5.99

6.99

Live Jazz Every Night And Sunday Brunch - Free parking 703.683.6313 www.laportas.net

lunch Monday - Friday | 2 courses, $15* per person summer restaurant week

starter (choose one OR a dessert)

GARLIC BREAD house made focaccia, pepperoni sauce GARLIC-PARMESAN WINGS calabrese ranch dip POLENTA FRIES V parmesan-polenta planks, roasted garlic-tomato sauce

1/2 panini & soup or salad

(choose Â˝ panini & soup of the day, OR mixed greens, OR caesar salad)

MEATBALL lenaâ&#x20AC;&#x2122;s giant meatball, marinara sauce, smoked provolone, hoagie roll GRILLED CHICKEN fresh mozzarella, vine ripe tomato, basil, roasted red peppers, calabrese aioli, ciabatta VEGETABLE V grilled portabella, eggplant, wood-roasted sweet peppers, zucchini, basil pesto, fresh mozzarella, focaccia CHICKEN PARMIGIANA crispy chicken breast, marinara, fresh mozzarella, focaccia CAPRESE fresh mozzarella, vine ripe tomato, fresh basil, pesto, ciabatta

sweet (choose one OR a starter)

TIRAMISU house made lady fingers, espresso, marsala, mascarpone, cocoa CANNOLI amaretto ricotta, whipped cream GELATO daily flavors *Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

Starter

select one or dessert

CHAMOMILE HUMMUS malanga chips, sweet potato chips, plantain chips WHITE GAZPACHO white grapes, almonds, cucumber froth TOMATO SALAD ricotta, balsamic, fresh basil, orange zest

ENTRée select one PORTABELLO SANDWICH ciabatta, avocado purée, sriracha coleslaw, fries CHICKEN SALAD BOWL pulled rotisserie chicken, market greens, pickled fresno pepper, mint-garlic vinaigrette GRILLED SALMON NICOISE SALAD greens, green beans, hard boiled eggs, olives, anchovy croutons

DESSERT select one or starter FRUIT BOWL crème anglaise mousse COCONUT CAKE *Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

Restaurant week

LUNCH

8/18 -8/27, 2017

Monday - Friday 2 courses - $15*/person

Welcome to Alexandria Restaurant Week!

2 Courses for $15. Please select an appetizer OR side dish and an entree. Specials do not apply.

LUNCH

SUMMER • 2017

HOLD-ME-OVERS

GARDEN BEET SALAD roasted beets, shaved fennel, orange, and toasted walnuts, over mixed greens with sherry-tarragon vinaigrette SOUTHWEST SALAD romaine, grilled corn salsa, cherry tomato, onion, tortilla, avocado, chipotle-garlic ranch CAESAR SALAD romaine, garlic crouton, parmesan, house Caesar dressing *

WINGS choice of classic hot, bbq, lemongrass thia curry, cajun creole, or charred garlic habanero(warning, super hot!)

DEVILED EGGS with dill, whole grain mustard, crispy bacon, scallions FRIES GREEN TOMATOES grilled corn salsa, house chipotle-garlic ranch

* SPINACH SALAD spinach, onion, mandarin orange, walnut, egg, bacon, white wine vinaigrette ROASTED CELERY ROOT HUMMUS roasted celeriac, chickpeas, grilled pita, and raw veggies WATERMELON AND TOMATO SALAD peaches, cucumber, feta, chive vinaigrette

JERK PORK SLIDERS braised jerk pork, scallion slaw, smoked pineapple and habanero bbq MASON CHILI cheddar, sour cream, scallions | FRESH SUMMER GAZPACHO cucumber, onion, avacado, crouton

SPECIALS YOU PICK TWO! † Half select sandwiches, cup of soup or side salad $11 •••

MARROW MONDAY MARROW BURGER $11.50 or MASON BURGER $6.50 •••

TACOTUESDAYS 3 of your choice for $11 Spicy Carnitas, Fish, Pork Belly, Fried Chicken and Chef’s Special •••

WINE DOWN WEDNESDAYS All wine by the bottle is 1/2 off •••

LUNCH * MASON BURGER cheddar, lettuce, tomato, red onion, garlic aioli, grilled brioche TACOS served with cilantro lime rice, pick two: • Spicy Carnitas– pickled onion, chipotle cream, aji verde, shredded jack • Fish– beer battered mahi mahi, scallion slaw, aji verde • Pork Belly– salsa borracha, grilled pineapple and onions, chipotle cream • Fried Chicken- cucumber slaw, sriracha mayo CHICKEN SALAD WRAP grilled chicken salad, bacon, lettuce, tomato, walnuts JERK CHICKEN WRAP grilled pineapple , creamy slaw, house jerk seasoning BUFFALO CHICKEN SANDWICH mason hot sauce, blue cheese, red onion, brioche bun TASSO BLT housemade Tasso, tomato, lettuce, garlic aioli, grilled Texas toast ITALIAN GRILLED CHEESE mason mozzarella, roasted tomato, basil, balsamic VEGGIE WRAP hummus, tomato, cucumber, roasted red peppers, romaine, house mozzarella, vinaigrette CHILI DOGS two beef dogs, mason chili, beer mustard, onions, cheddar, toasted roll PORK & SLAW Slow-braised, BBQ jus, cider slaw, brioche bun LAMB MEATBALL SUB fresh tomato sauce, melted provolone ••• ALL SERVED WITH HOUSE MADE CHIPS

*These items are served raw or undercooked *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

SIDES CHARRED ONION SMASHED POTATOES ••• MASON MAC & CHEESE ••• FRIED BRUSSELS SPROUTS ••• GRILLED ASPARAGUS W/ PARMESEAN ••• CORN ON THE COBB •••

ALEXANDRIA SUMMER RESTAURANT WEEK Friday, August 18, 2017 – Sunday, August, 27, 2017 Call Ahead for wait times: (703)717-9873

LUNCH

Dinner

$15 LUNCH per person

$35 Dinner for 2

Pre-Fixe Menu

Drink, Appetizer, Entrée

Appetizers (pick one)

Appetizers (pick two)

Tomato Basil Soup

Potato Leek Soup

Wood Fired Brussels Sprouts

Mixed Green Salad

Mixed Green Salad Bruschetta

Entrees: (pick one) Pepperoni Pizza (8”)

Entrees: (pick one)

Neapolitan (8”)

Pepperoni Pizza (11”)

Funghi Pizza (8”)

Neapolitan (11”)

The Cubano Sub

Funghi Pizza (11”)

Italian Cold Cut

Calzone (Pesto or Carne)

Drinks *Consuming Iced raw or undercooked meats, fish, poultry, or eggs may increase your risk of foodDrinks Tea, Juice, or Sodas borne illness

Select Draft Beer

Iced Tea, Juice, or Sodas

House Wine

Select Draft Beer

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

APPETIZERS KARAOKE NIGHTLY 1319 KING STREET 703.739.2274

Rock It Fave's

¾ HOT WINGS ... Crispy wings in a Louisiana hot sauce, with celery, carrots and bleu cheese dressing ...double order $18... add $2 for fries A LETTUCE WRAPS - CHICKEN ... Build your own wraps with sesamee Asian dressing, red onion and Cheddar BUFFALO BLEU CHIPS ... Our potato chips topped with Bleu cheese dressing, Buffalo sauce, diced red onions, tomatoes and of course, crumbled bacon

Ã SPICY BEEF EGG ROLLS ... Three vegetable/beef egg rolls served with our spicy chili aioli, +$2 for fries QUESADILLA ... With chicken, cheddar and jalapeno peppers. Garnished with lettuce, tomato, sour cream, guacamole and our delicious salsa LETTUCE WRAPS - STEAK ... Build your own with our jalapeno spread, red onion and Cheddar

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

Finger Lickin' Fried

º BUFFALO TENDERS ... Tossed in LA hot sauce,

served with bleu cheese dressing. Add $1 for celery & carrots +$2 for fries

FRY COMBO ... Breaded bites of: ravioli, mushrooms, jalapeno poppers & pickle chips. No substitutions. + Ranch & Marinara

Entrées

_ SIRLOIN STEAK 8 oz sirloin grilled to your liking, served with baked potato and veggie of the day FRIED SHRIMP ... Lightly hand breaded shrimp fried _ BLACKENED SALMON ... Char-grilled, with rice to a golden brown, served with seasoned fries, pilaf and our veggie of the day coleslaw and cocktail sauce GINGER CHICKEN ... Sautéed chicken, onions and PEPPER STEAK ... Sautéed marinated steak, green cream sauce with fresh ginger and rice peppers, onions and rice pilaf

$10 Lunch 11:00 am - 3:00 pm PEPPER STEAK WITH RICE PILAF $14 BLACKENED CHICKEN PASTA WITH MUSHROOMS $12 ASIAN CHICKEN SALAD $11 ROCK IT'S COBB SALAD $11 COUNTRY FRIED STEAK, GRAVY, MASHED POTATOES, VEGGIE $12 MUSSELS OVER PASTA WITH GARLIC CREAM OR MARINARA + GARLIC BREAD $12 LIVER & ONIONS WITH MASHED POTATOES $12.50

www.softcafe.com

Restaurant Week Lunch Menu

Appetizers (choice of)

She Crab Soup

Buttermilk Crab Hushpuppies

Our specialty

With Honey Aioli

Crispy Fried Brussel Sprouts

Mixed Green Salad

With Sriracha-Honey Glaze

With Creole Mustard Dressing

Entrees (choice of)

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

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

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

Desserts (choice of) Creole Bread Pudding

Chocolate Mousse

w/”Bailey’s Irish Cream” toffee sauce

w/rich Dark Belgian Chocolate

Coffee, Tea or Soda

20.00 pp

Tax and Gratuity Not Included August 2017

VISIT ALEXANDRIA RESTAURANT WEEK AUGUST 18 - 27, 2017

BRUNCH MENU | 15 START Mimosa OR Bellini

The classic start to a great brunch! Sparkling wine with either orange or peach juice.

Chilled Green Tomatillo Gazpacho with Lump Crab^ (GF)

Slightly spicy and refreshing. Lump crab and a swirl of crema is the finishing touch.

Cranberry and Almond Salad (GF)

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

MAIN The Monte Cristo^

Breakfast sammie filled with turkey, ham and gruyere dipped in eggs and pan-fried to perfection. Served with a side salad and a cornichon on top.

Belgian Waffle Sammie^

Bacon, tomato and onion jam with Gruyere cheese baked between two waffles with a fried egg on top.

Smooth Triple Cream Omelet with Avocado ^*

Served with Sunset Salad and Roasted New Potatoes

Huevos Rancheros ^*

A California standard! Black beans, corn tortilla shell, fried egg with BBQ pulled pork topped with cilantro and cotija cheese. VG = Vegetarian

GF = Gluten Free

* = Can be made VG

^ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. The asterisked items are served raw or undercooked or may contain raw or undercooked ingredients. Our culinary community produces dishes that include peanuts, tree nuts, cowâ&#x20AC;&#x2122;s milk, egg, wheat, soy, shellfish and gluten. Please inform your server if you have any food allergies.

Three Course Price Fixe LUNCH for $20.00 per person

First Course Choice of:

Soupe du Jour or

Insalata Mista Mesclum Lettuce, fresh mozzarella, tomatoes, dried cranberries, Honey-herbed champagne vinaigrette

Second Course Choice of:

Agnolotti alla Panna Homemade ravioli stuffed with spinach, ricotta and parmesan cheese, Panna sauce. Salmone “Contadina” Salmon filet, baby shrimp, diced potatoes, capers, beurre blanc. Petto di Pollo “Valdostana” Breast of chicken sautéed, ham, Fontina cheese, gratine. Scaloppini di Vitello “Forestiere” Breaded veal scaloppini, variety of mushrooms, garlic, parsley, white wine sauce.

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

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

SUMMER RESTAURANT WEEK

starter select one or a dessert SEASONAL SOUP AVOCADO HUMMUS chickpea purée, avocado, pico de gallo, yellow corn chips LOCAL FETA & WATERMELON SALAD shaved red onions, balsamic glaze, baby arugula

entrée select one FISH TACOS (2 TACOS) lime marinated, pan seared daily fish, guacamole, salsa verde BUFFALO CHICKEN SANDWICH fried chicken breast, lettuce, tomatoes, buttermilk-feta dressing SALMON BURGER capers, red onions, sriracha remoulade, baby arugula

dessert select one or a starter PEANUT BUTTER & CHOCOLATE ICEBOX PIE creamy peanut butter filling, chocolate ganache, peanuts, whipped cream PASSION FRUIT MOUSSE fruit compote

LUNCH MONDAY - FRIDAY

| $15* per person

*Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

LUNCH

choose one appetizer and one entrée, $15* per person

restaurant week august 18-27, 2017 STARTERS CRAB DIP lump blue crab, sharp cheddar, pimentos, everything crackers HEIRLOOM TOMATO SALAD fresh mozzarella, balsamic reduction, opal basil

ENTRÉES CRISPY FRIED CHICKEN SANDWICH shredded lettuce, chipotle mayo, potato bun PULLED PORK SANDWICH dry rub, pineapple BBQ sauce *Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

Summer Restaurant Week Lunch Menu Appetizer Choice of Mixed Green Salad With our creole-mustard dressing.

She-Crab Soup Our house specialty!

Creole Alligator Stew With chopped egg and a touch of sherry.

Entrée Choice of

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

Dessert Choice of Creole Bread Pudding With toasted pecans, pineapple, and raisins.

Fresh Strawberries With homemade Chantilly cream.

Coffee, Tea, and Soda

$20/person, taxes and gratuity not included.

214 King Street | (703) 683-6868 | www.warehouseoldtown.com

Summer Restaurant Week Lunch Menu Appetizer

Choice of One

Fisherman’s Wedge A fresh cut wedge of iceberg lettuce topped Maytag blue cheese dressing, diced tomato, and bacon bits.

Tuna Stuffed Avocado A fresh avocado half stuffed with Tuna Poke mixed with pineapple, mango and cilantro.

She Crab Soup Our spicy version with cream & sherry.

Entree

Choice of One Island Chicken Salad Fresh greens mix, roasted cashews, and orange segments, shiitake mushrooms with a ginger-soy dressing.

Blackened Salmon Salad Blackened Atlantic salmon over a bed of spinach with walnuts, red onion, dried cranberry and goat’s cheese.

Rockfish Fish Sandwich Broiled or fried with lettuce, tomato & tartar sauce.

Garlic Butter Jumbo Shrimp Sautéed with garlic, crushed red pepper & lemon, served over linguini.

Dessert White Chocolate Raspberry Bread Pudding

$20.00/ person, NOT including Tax or Tip

219 RESTAURANT WEEK SUMMER 2017 MENU $35/Person excluding tax & 20% gratuity

Starter Gumbo Ya-Ya Caesar Salad* heart of romaine /caesar dressing / fried elephant caper /parmesan / crispy tortilla /anchovy

Drunken Sausage collard greens

Main Jambalaya crawfish / gulf shrimp / chicken / andouille sausage / cajun roux / rice

Crawfish Étouffée crawfish / creole roux / trinity vegetables / rice

Nola Shrimp & Cheddar Grits cheddar grits / louisiana style bbq shrimp

Blackened Atlantic Salmon* dirty rice / southern greens / classic beurre blanc

Chicken Fettucine fresh wilted spinach / garlic-white wine cream sauce/ parmesan / garlic bread

sweet crème brûlée bread pudding vanilla ice cream

Restaurant Week: Summer 2017 Monday, August 14th – Sunday, August 28th

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

Appetizers

Dinner Entrees

Escargots Provencales Broiled snails with garlic, shallots, tomato, basil pesto

Maine Mussels au saffron GF Tomato, pepper, saffron-shellfish broth, Pommes frites

Beignets de crevettes Rock shrimp savory with spicy guacamole and lime

Grillade de Poisson, Chermoula GF Chermoula marinated fish of the day, simply grilled Grilled summer vegetables, red quinoa. preserved lemon-cucumber yogurt sauce

Plateau de charcuteries Daily selection with condiments Assiette de Fromages Daily cheese selections

Noix de Saint Jacques GF Seared sea scallops, tomato-fennel risotto, Roasted cherry tomatoes vinaigrette

Soup & Salads

Confit de Poulet à la Basquaise GF Crispy confit chicken thighs, chorizo/pepper/tomato sauce, basmati rice, haricots verts

Soupe du jour Daily housemade soup

Salade Maison GF Mixed green lettuces, tomato, cucumber, Shallot vinaigrette

“Panzanella” salad Farmers’ market tomatoes, French bread, basil, oregano, mozzarella, Olive oil, Balsamic

Salade “Niçoise” GF 10 Organic lettuces, tomatoes, haricots verts, roasted pepper, potato, hard-boiled egg, olives, anchovy Melon, concombres et Feta GF Summer melons, cucumbers, feta cheese, basil, oregano, parsley, pine nuts

*Magret de canard à l’hibiscus (Suppl. $5) Pan-roasted Moullard duck breast, Hibiscus gastrique roasted peaches, oregano-barley risotto Onglet à l’échalotte, pommes frites GF Grilled *Hanger steak, aka Butcher’s cut Cabernet-shallot sauce, pommes frites, watercress Carnarolli risotto aux tomates et fenouil GF Roasted fennel and tomato risotto Oregano-Barley Risotto Topped with grilled summer vegetables

Les Desserts Classique Crème Brûlée GF Vanilla bean custard, caramelized sugar topping Profiteroles “Cerises au chocolat” “Choux” pastries filled with Morello cherry ice cream, Cherry compote, Valrhona chocolate fudge sauce Bavarois à la vanille et Framboise GF Vanilla bean Bavaroise, almond dacquoise, fresh raspberries, Raspberry sorbet, candied almonds Tarte au Citron Lemon tart, fresh berries, berry coulis, Blueberry ice cream Housemade Ice creams & Sorbets GF Chef’s assortment traditional and seasonal flavors, Pizzelle cookie *Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.

Chef/Owners Michelle & Christophe Poteaux

7/21/2017

Alexandria Summer Restaurant Week 2017 $35 per person | Enjoy one selection from each course

SECOND COURSE TOP SIRLOIN*

6oz. Top Sirloin paired with Butter-Whipped Potatoes & Chef’s Seasonal Roasted Vegetables accompanied by Signature Blackwall Hitch Steak Sauce JUMBO LUMP CRAB MAC & CHEESE Jumbo Lump Crab Meat baked into a rich Cheddar Béchamel tossed with Elbow Macaroni & Old Bay Seasoning garnished with Cherry Pepper Relish SHRIMP & GRITS Sautéed Jumbo Shrimp, Andouille Sausage & Tomatoes served in a White Wine Creole Sauce over velvety Cheddar Grits BAYOU PENNE Jumbo Shrimp, Andouille Sausage & Grilled Chicken Breast tossed in a Cream Chipotle Sauce with Penne Pasta & Creole Seasoning

THIRD COURSE SMITH ISLAND CAKE Layers of sumptuous yellow cake slathered in rich, buttery frosting, our cakes are made locally by Smith Island Cake Company and delivered fresh in a variety of flavors. CHOCOLATE FLOURLESS TORTE This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! Finished with fresh, succulent Strawberry Sauce & luscious White Chocolate Shavings then dusted with a fine, chocolate Cocoa Powder

5 Cameron St. Alexandria, VA 22314

TheBlackwallHitch.com

BRABO Restaurant Week: August 18-27

BRABO

Antech Grande Cuvée Limoux, France 2014

Badoz Jura, France

Voirin-Jumel Blanc de Blancs – Grand Cru Cramant

Grume Brouilly, Beaujolais, Burgundy, France 2014

Tortochot Burgundy, France 2015

Roots Crosshairs Willamette, Oregon 2014

De Forville Alba, Piedmont, Italy 2015 Delhommeau Muscadet, Loire, France 2014

Lieu Dit Santa Ynez, California 2014

Hubert Brochard Sancerre, Loire, France 2016

Cristom Willamette, Oregon 2015

Wiemer Dry Finger Lakes, New York 2015

Heinrich Burgenland, Austria 2013

Germaine Saumur-Champigny, Loire, France 2015

Allegrets Duras, Bordeaux, France 2009

Truchard Carneros, Napa, California 2013

Red Car Estate Sonoma Coast, California 2012

Dönnhoff Estate – Trocken Nahe, Germany 2014

Vincent Dampt Chablis, Burgundy, France 2015 Balfour (Hush Heath) 1503 Kent, England Au Bon Climat Santa Barbara, California 2015 Hexamer Nahe, Germany 2016

Fabrice Gasnier Chinon, Loire, France 2016

Sokol Blosser Willamette, Oregon 2016

Melville Estate Santa Rita Hills, Central Coast, California 2013

Noble Hill Simonsberg-Paarl, South Africa 2016

Jean & Gilles Lafouge Vieilles Vignes AuxeyDuresses, Burgundy, France 2013

Michel Torino Don David – Reserve Calchaquí, Salta, Argentina 2015

Res t aur antWeekMenu

Cour s e1 Br us s elSpr out s Gol denRai s i ns ,L emon, Shoy u,Ri c ot t aSal at t a,Pi neNut s Bur r at a Eggpl ant ,Shal l ot ,Fi g,Nas t ur t i um,ThaiBas i l , Gar l i cBl os s oms ,Shi s hi t o Cour s e2 Pi c kl edShr i mp Fr i s ee,Av oc ado,Radi s h,Cr ema,Pear lOni ons , Bl ueber r i es ,Mus t ar dSeeds ,Chi l i s Por kLoi n Squas h,Shi s hi t o,Sunc hok e,But t er mi l k ,Chi v es Cour s e3 PannaCot t a Chees ec ak e,Vani l l a,Pear ,Gr eenPepper c or n RootBeer Cr eam,Smok e,PeanutBut t er ,Mi l k , Feui l l et i ne,Ni t r ogen,CO2

Restaurant Week 2017

Dinner Menu $35 FIRST COURSE (Choice of one)

Caesar Salad crisp romaine, shaved Parmesan, croutons & our own Caesar dressing New England Clam Chowder

SECOND COURSE (Choice of one)

Braised Short Rib Sour cream & Chive mashed potatoes, cabernet demi glaze Shrimp Fresca parmesan crusted shrimp, angel hair pomodoro, lump crab meat

Caribbean Cedar Plank Salmon Sweet & savory jerk spice, coconut ginger rice, mango glaze

THIRD COURSE (Choice of one)

House Made Strawberry Ice Cream Sundae Salted Caramel 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.

Daniel O’Connell’s Irish Restaurant & Bar PRIX FIXE MENU THREE -COURSE DINNER - $35pp

Soup of the Day

Served with homemade Irish brown bread and butter (gluten-free without bread)

Crispy Irish Egg Roll

Filled with cooked corned beef, sautéed seasoned green cabbage and cheese. Served with honey and mustard dip

Burrata Cheese Salad

Heirloom cherry tomatoes and Burrata cheese with pickled shallots, pesto and balsamic reduction served with roasted garlic and rosemary chargrilled focaccia bread and baby basil (vegetarian, gluten-free without bread)

Chorizo Penne Pasta

Served with sautéed chorizo sausage with diced green and yellow zucchini, sliced red peppers finished in a Parmesan and smoked paprika cream sauce

Seared Salmon Steak

Served with creamy asparagus risotto with Parmesan and lemon and chive dressing (gluten-free)

Guinness Burger

8oz custom blend steak cooked to your liking with melted Guinness cheddar, porter mustard mash, finished with crispy fried onion rings and Guinness gravy (gluten-free without bread)

Portobello Mushroom Burger

Balsamic marinated mushroom chargrilled and seasoned on a buttered toasted wholemeal bun with melted Parmesan, chive sour cream, Rocket tomato, onion and a pickle (vegetarian)

Selection of Ice Creams, Warm Bread & Butter Pudding, or Apple Crumble Includes a Glass of our Featured House Red or White Wine

Daniel O'Connell's 112 King St. Alexandria | DanielOConnells.com | (703) 739-1124

Alexandria Restaurant Week August 18-27, 2017 Soup du Jour Red Beet & Baby Arugula Salad with Feta Cheese, Savory & Sweet Caramelized Walnuts and Champagne Vinaigrette Burgundy Snails in Garlic, Parsley Butter Merguez Sausage on Pearl Couscous with a Thyme Sauce Beef Broth French Onion Soup +5$ Hot Foie Gras with Toast and Roasted Cherry Chutney +15$ ************ Loin of Cod on Vegetable Risotto with a Saffron Sauce 6 oz. Black Angus Hanger Steak with a Green Peppercorn Sauce Homemade Potato Gnocchi with Baby Spinach and a Mascarpone Cheese Sauce 2 Jumbo Soft Shell Crabs on Vegetable Orzo with a Sun-Dried Tomato Caper Sauce +15$ Lobster Risotto with Lemongrass Sauce +15$ 7oz Center Cut Angus Tenderloin Steak with a Red Wine Sauce +15$ ************ Vanilla Crème Brûlée

Chouquettes Oven-Baked Choux Pastry with Whipped Cream, Chocolate & Raspberry Dipping Sauces Fruit Salad with Vanilla Ice Cream Bread Basket +3$ Gluten-free

Dinner 3 Courses – 35$, excluding Beverages, Taxes & Gratuity 205 E. Howell Avenue, Alexandria, VA 22301

703-717-9151

E V EN IN G S T A R

SUMMER RESTAURANT WEEK Choose any First Course, any Entree & any Dessert $35

SALADS

SNACKS ( 7 EACH / 3 FOR 19 )

GARDEN BEET

MIXED GREENS

SMOKED SALMON DIP

whipped feta / rooftop greens candied pecans / sherry vinaigrette 9

carrots / radish / chopped egg herb cream dressing / bacon bits 9

brioche / pickled red onions / chives

ROOFTOP RADISHES

ARUGULA & APPLE

herb cream / maldon salt

shaved fennel / radish celery seed vinaigrette / ricotta salata 8

PORK CROQUETTE

S TA R T E R S

paprika aïoli / toasted VA peanuts

SHISHITO PEPPERS mint / feta / lime

SHRIMP HUSHPUPPIES

FENNEL SOUP

FRIED CAULIFLOWER

shrimp salad / rooftop sorrel 10

korean bbq sauce / miso mayo 10

whole grain mustard remoulade

ROASTED GARLIC HUMMUS

CRISPY PORK BELLY

GNOCCHI

chow chow / ancho chili / fried shallots 10

spicy collard greens / pork ragù arugula & fennel salad 11

harissa / sesame / pita

ROOFTOP TOMATOES

PASTRAMI SWORDFISH

crème fraiche / confit potato poppy seed crumb / caviar 12

parslane / basil / sherry

P L AT E S DUCK CONFIT

SEARED ATLANTIC SALMON*

pea barley risotto / rooftop carrots / mint 23

bulgur wheat / squash / cucumber sauce 23

PASTA PESTO fettuccine / pine nuts / rooftop basil 22

JERK PORK CHOP tomatillos / plantains / thai basil 24

PAN ROASTED HAKE* asparagus / fingerling potatoes / ramp butter 24

BACON PIMENTO BURGER* lettuce / tomato / brioche 13

SINCE OPENING, WE’VE ALWAYS SERVED AND CELEBRATED THE BEST OF WHAT’S GROWN AND RAISED IN OUR REGION, AND THOSE PRODUCTS ARE FEATURED THROUGHOUT THE MENU, CHANGING WITH THE SEASONS. WE ALSO GROW AND HARVEST DAILY A VARIETY OF FRESH PRODUCE FROM OUR OWN ROOFTOP FARM, INCLUDING MANY HEIRLOOM VARIETIES.

*SOME ITEMS ARE COOKED TO ORDER AND MAY CONTAIN RAW INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

$35 Dinner per person 3 courses Start With : Fried Pickles Or Biscuits Then Pick between your choice of: Chicken & Wafffle OR Hen Quarter Special Finish it off with: Fried Twinkies

Restaurant Week Dinner Menu

Entree New York Strip House Made Fries, Maitre D Butter Grilled Arctic Char, Braised Lentils Beastly Burger Applewood Smoked Bacon, Lettuce, Tomato, Red Onions, White Cheddar, House-made Fries Roasted Amish Chicken Rosemary Jus, House Made Fries Black Lentil Cakes (V) Mizuna Greens, Slaw, Chimichurri sauce

Desserts Hummingbird Cake Cookies & Milk Key Lime Bar Mud Pie

A little birdie told me Restaurant Eve is also participating! Say hello to Nikki

“It’s the little things” ™ 220 South Union Street - within the Hotel Indigo. www.hummingbirdva.net for reservations!

IL PORTO Restaurant Week Dinner Menu 3 Courses for $35

Appetizers Calamari Fritti lightly fried calamari with a side of red marinara sauce

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

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

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

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

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

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

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

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

ALEXANDRIA RESTAURANT WEEK AUGUST 18-27 LUNCH 20 per person

CORN & PEPPER CHOWDER fresh corn, roasted peppers, light creamy broth

OPEN-FACED PULLED PORK SANDWICH chef’s own pulled pork, tomato bbq sauce, hand cut fries

DINNER 35 for 2 people

BBQ SLIDERS coleslaw, house rolls

SOUTHERN CATFISH cornmeal crusted, J20 hushpuppies, creole remoulade

S a u t e e dS h r i mp

r o a s t e dg a r l i c , c e l e r y&f e n n e ls a l a d

F I S HT A C O S

C R I S P YC O R NT O R T I L L A S , C A B b A G ES L A W, C H I P O T L EC R E MA , A V O C A D O&L I ME

Laporta’s RESTAURANT 1600 DUKE STREET ALEXANDRIA VIRGINIA 22314 703.683.6313 DINNER MENU

12.99

6.99

Live Jazz Every Night And Sunday Brunch - Free parking 703.683.6313 www.laportas.net

dinner

3 courses, $35* per person

summer restaurant week

starters (choose one)

LENA’S GIANT MEATBALL 10oz. house made all beef meatball, fresh mozzarella stuffed, marinara sauce SPINACH ARTICHOKE DIP creamy spinach-artichoke dip, crostini WOOD-FIRED OYSTERS calabrese chili-butter, spicy sopressata, parmesan

entrées (choose one)

MEATBALL & SPAGHETTI lena’s giant meatball, extra-long hand cut spaghetti, marinara, parmesan LASAGNA bolognese, bèchamel, fresh mozzarella SUNDAY GRAVY extra-long hand cut spaghetti, veal braciole, sweet italian sausage, meatballs, spicy marinara CHICKEN PARMIGIANA breaded chicken breast, marinara, fresh mozzarella, extra-long hand cut spaghetti SALMON A LA FREGULA fregula pasta, golden beets, corn, tomatoes, parmesan EGGPLANT PARMIGIANA v breaded eggplant, marinara, fresh mozzarella, extra-long hand cut spaghetti

sweet (choose one)

TIRAMISU house made lady fingers, espresso, marsala, mascarpone, cocoa HOUSE MADE DONUTS ½ dozen cinnamon sugar dusted apple donuts CANNOLI amaretto ricotta, whipped cream GELATO daily flavors *Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

RESTAURANT WEEK TASTING MENU AUGUST 18-27 (Choice of)

Fried Green Tomatoes –

Weisenberger Grits, Benton's TN Ham, Clothbound Cheddar, Gremolata

Baby Arugula Salad –

Watermelon, Roasted Corn, Radishes, Spiced Peanuts, Green Goddess Dressing

Earth N Eats Farm Tomato Gazpacho –

Local Tomatoes, Steamed Mussels, Split Peas, Toasted Benne Seeds

KK’s Deviled Eggs –

TN Country Ham, Dijon Mustard, Paprika, Pickles ------------------------------------------------

New Orleans Vegetarian Gumbo –

Okra, Summer Squash, English Peas, Spring Onions, Vegan Sausage, Charleston Gold Rice

Cast-Iron Roasted Berkshire Pork Loin* –

Braised Collards, Peach Chutney, Spiced Pecans, Peach Mustard Jus

Roasted PA Free Range Chicken Breast –

Chicken Thigh Meat, Wax Beans, Green Beans, Oven-Dried Tomatoes, Earth N Eats Basil

Pan-Seared Chesapeake Rockfish –

Rappahannock Clams, Swiss Chard, Oyster Mushrooms, Roasted Peppers, Salsa Verde

Roseda Farms Dry-Aged Beef Hanger Steak* –

Ham-Hock Braised Green Beans, Fingerling Potatoes, House Steak Sauce, Crispy Onions

Buttermilk Chess Pie –

----------------------------------------

Chantilly Cream, Blackberries, Berry Coulis, Lemon Curd

Blueberry Buckle –

Crumb Topping, Blueberries, Burnt Honey Ice Cream, Lemon Zest

Hazel's Peanut Butter Squares –

Peanut Butter, Semi-Sweet Chocolate, Toasted Peanuts

*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.

Alexandria Restaurant Week Menu $35 Three Course Dinner Starters Lobster Salad Cocktail lobster claw meat, julienne apple, green goddess dressing Stuffed Dates Maytag blue and smoked Berkshire bacon, flash fried with duck-fat ranch Watermelon Salad watermelon, cucumber, mint, feta, fresh greens, basil vinaigrette Baked Brie topped with green tomato marmalade, sliced baguette

Entrées Bone-In Pork Chop 12oz local VA Duroc pork, glazed & grilled, with collard greens and sweet potato Southern Belle stuffed sweet bell pepper, basmati rice, lentils, creole tomato sauce, okra, onion, garlic, tumeric Fried Chicken & Waffle crispy waffle, buttermilk fried chicken, maple syrup, spiced honey Shrimp & Grits sautéed shrimp, whiskey butter, smoked gouda hominy grits, braised collards & scallions

Dessert Peach Shortcake sliced local peaches sautéed with bourbon, over pound cake & vanilla bean ice cream Flourless Chocolate Cake raspberry sorbet Mom’s Hot Fudge Sundae vanilla bean ice cream, hot fudge, whipped cream, maraschino cherry Daily Scoop of Sorbet dairy free and delicious, crystalized mint garnish

Starter

select one or dessert

CHAMOMILE HUMMUS malanga chips, sweet potato chips, plantain chips WHITE GAZPACHO white grapes, almonds, cucumber froth TOMATO SALAD ricotta, balsamic, fresh basil, orange zest

Restaurant week

LUNCH

8/18 -8/27, 2017

Monday - Friday 2 courses - $15*/person

Starter

select one

CHAMOMILE HUMMUS malanga chips, sweet potato chips, plantain chips WHITE GAZPACHO white grapes, almonds, cucumber froth TOMATO SALAD ricotta, balsamic, fresh basil, orange zest

ENTRée select one CASARECCE PASTA lemon butter, summer pistou, pecorino gremolata PORK BELLY PORCHETTA charred endive salad, red wine caramel, parsnip purée GRILLED SALMON NICOISE SALAD greens, green beans, hard boiled eggs, olives, anchovy croutons DUCK MEATLOAF summer squash ratatouille, morello cherries

DESSERT select one COOKIES & MILK warm chocolate chip cookies, vanilla infused milk COCONUT CAKE *Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

Restaurant week

dinner

8/18 -8/27, 2017

3 courses - $35*/person

Welcome to Alexandria Restaurant Week!

3 Courses for $35. Please select an appetizer, entree and a side dish OR dessert. Specials do not apply.

DINNER

SUMMER • 2017

HOLD-ME-OVERS

GARDEN

BEET SALAD roasted beets, shaved fennel, orange, toasted walnuts, over mixed greens WINGS choice of classic hot, bbq, lemongrass thai curry, cajon creole, with sherry-tarragon vinaigrette or charred garlic habanero(warning, super hot!) SOUTHWEST SALAD DEVILED EGGS with dill, whole grain mustard, crispy bacon, scallions romaine, grilled corn salsa, cherry tomato, onion, crispy tortilla, avocado, chipotle-garlic ranch CAESAR SALAD romaine, garlic crouton, parmesan, house Caesar dressing* FRIED GREEN TOMATOES grilled corn salsa, house chipotle-garlic ranch SPINACH SALAD spinach, onion, mandarin orange, walnut, egg, bacon, white wine vinaigrette ROASTED CELERY ROOT HUMMUS roasted celeriac, chickpeas, grilled pita, and raw veggies WATERMELON AND TOMATO SALAD peaches, cucumber, feta, chive vinaigrette

JERK PORK SLIDERS braised jerk pork, scallion slaw, smoked pineapple and habanero bbq MASON CHILI cheddar, sour cream, scallions FRESH SUMMER GAZPACHO cucumber, onion, avacado, crouton

TOP THOSE GREENS GRILLED CHICKEN HONEY WALNUT SALMON GRILLED SHRIMP

MAINS

SPECIALS

SIDES

•••

MARROW MONDAYS MARROW BURGER OR MASON BURGER

$11.50

MASON FRIED CHICKEN mason mac & cheese, brussel sprouts, house hot sauce

$6.50

•••

TACO TUESDAYS 3 of your choice for $11 Spicy Carnitas, Fish, Pork Belly Fried Chicken and Chef’s Special

HONEY WALNUT SALMON jasmine rice, sautéed zucchini & squash, lemon buerre blanc SAUSAGE PASTA house made sausage, char grilled tomato, zuccini, linguini, garlic wine sauce PERUVIAN CHICKEN fried yuca, cucumber & tomato salad, creamy dijon, jalepeno & cilantro sauce

MASON MAC & CHEESE ••• FRIED BRUSSELS SPROUTS

PAN SEARED ROCKFISH crispy shrimp dumplings, shaved zuccini, sriracha ginger cream sauce

GRILLED ASPARAGUS W/ PARMESAN

*MARROW BURGER marrow, sauteed onion, provolone, lettuce, marrow mayo on grilled brioche

••• CORN ON THE COBB •••

All wine by the bottle is 1/2 off •••

SMASHED POTATOES •••

•••

WINE DOWN WEDNESDAYS

CHARRED ONION

*These items are served raw or undercooked

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

RESTAURANT WEEK DINNER MENU 3 Courses $35 per guest

K First Course L Wild Mushroom Soup with Crisp Onion and Sherry Cream Creamy Fish Mousse with Radish Salad and Baguette Kinilaw Na Tuna

K Main Course L Roasted Loin of Monkfish with Shellfish Broth and Rouille Pan Seared Fillet of Royal Bass with Creamy Polenta and Oven Dried Tomato Relish Crisp Confit of Pork Belly with Heirloom Bean Ragout Local Hanger Steak with Roasted Fingerlings and Gremolata (Supplement $10)

K Sides to Accompany $7 L Fingerling Potatoes — Roasted Spring Onion —Succotash Cowboy Beans — Good Sense Farm Mushrooms — Broccolini — Fried Okra

K Dessert L Amano Chocolate - Hazelnut Gâteau with Verbena Stracciatella Ice Cream Cornmeal - Blackberry Clafoutis with Brown Butter - Brandy Ice Cream Roasted Peach with Fromage Blanc and Peach Sorbet

NOURISH THE PALATE ™

www.restauranteve.com or 703-706-0450 for reservations Please inform “Restaurant Week”

Restaurant Week Dinner Menu Appetizers (choice of)

She Crab Soup

Crispy Fried Brussel Sprouts

Our specialty

With Sriracha-Honey Glaze

Buttermilk Crab Hushpuppies

Fried Green Tomatoes

With Honey Aioli

Topped with Shrimp Remoulade

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

Entrees (choice of)

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

Blackened Mahi-Mahi On a bed of smoked chili corn sauce and topped with crab and mango salsa With garlic-parsley rice

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

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

Desserts (choice of)

Creole Bread Pudding

Chocolate Mousse

Key Lime Pie

w/”Bailey’s Irish Cream” toffee sauce

w/rich Dark Belgian Chocolate

With Chantilly cream

$35.00 pp

Tax and Gratuity Not Included August 2017

AUGUST

2017

RESTAURANT WEEK FIRST COURSE CHOICE OF ONE:

Local heirloom tomatoes, bocconcini, pistachios, basil, balsamic Crispy zucchini with piquillo aioli Arugula salad with raspberry vinaigrette, shaved fennel, mint, orange, walnuts, pecorino

SECOND COURSE CHOICE OF ONE:

Roasted chicken breast, soft polenta, roasted mushrooms, parmesan, lemon-caper jus Wood grilled Artic Char, english peas, pearl onions, curried carrot yogurt Bucatini, veal ricotta meatballs, pomodoro, pancetta

THIRD COURSE CHOICE OF ONE:

Lemon Vanilla Panna Cotta blueberry compote, lemon cornmeal cake crumbles S'mores Custard Tart chocolate sauce, caramel sauce,candied pecans Ricotta doughnuts, cinnamon sugar, chocolate sauce, whipped cream RUSTICORESTAURANT.COM

VISIT ALEXANDRIA RESTAURANT WEEK AUGUST 18 - 27, 2017

THREE COURSES | 35 START Caprese Salad (VG, GF) The classic mozzarella, tomato and basil salad with a twist

Chilled Green Tomatillo Gazpacho with Lump Crab^ (GF) Slightly spicy and refreshing. Lump crab and a swirl of crema is the finishing touch.

Corn Chowder (VG, GF) Satisfying and thick, this soup bursts with flavor and special spices. Poured at your table into a bowl of diced corn, pepper, jalapeno and red onion to give extra crunch.

MAIN

Pacific Coast Salmon^ (GF) Pan seared to perfection. Served with green and yellow squash spaghetti.

Bacon, Sun-Dried Tomato, Truffle Mac & Cheese (*) Topped with parsley breadcrumbs. Nuff said.

Russian River Pork Chop^ Bone-in pork chop seared to perfection. Maple and black pepper gravy with mushroom risotto.

Hangar Steak^ (GF) Grilled to order steak with cherry chutney and horseradish sauces and fingerling potatoes.

Mushroom Risotto (VG) Earthy mushrooms and creamy rice makes this meal a winner for everyone.

FIN Tres Leche Cake Served with fresh berries.

Cheesecake Served with fresh berries.

Terra Dâ&#x20AC;&#x2122;Oro Zinfandel Port, Amador County, CA Kiona Late Harvest Riesling, WA VG = Vegetarian

GF = Gluten Free

* = Can be made VG

ALEXANDRIA RESTAURANT WEEK August 18th - August 27th, 2017

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

STARTERS House Salad

Organic spring mix, iceberg, romaine, cucumber, vine-ripened tomato, croutons, red onion

Caesar Salad

Romaine, Parmesan, croutons, “eggless” Caesar dressing

Karen’s “Flying-D” Bison Chili

CLASSICS Fresh Fish Feature*

Garlic mashed potatoes, asparagus

Bison Short Ribs

Ted’s Beef Filet*

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

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

DESSERT

Cookie and Ice Cream

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

Wildberry Cheesecake

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

BEVERAGE

Choose a glass of Bison Ridge Wine or a select Draft Beer Chardonnay • Merlot • Cabernet Sauvignon • Blue Moon • Sam Adams • Yuengling Stella • Monumental IPA

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

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. ©2017 Ted’s Montana Grill, Inc.

Three Course Price Fixe DINNER for $35.00 per person

Antipasti Choice of:

Gazpacho con Gamberetti Chilled fresh cucumber-sweet red pepper-tomato base soup with baby shrimp Timbale di Avocado ai Granchio Ripe Hass avocado, crabmeat, julienne apples, capers, Tempo’s cocktail sauce Insalata Mista Mesclum Lettuce, fresh mozzarella, tomatoes, dried cranberries, Honey-herbed champagne vinaigrette Cozze Gratinate Fresh mussels, savory breadcrumbs with garlic

Entrees Choice of:

Agnolotti alla Panna Home made ravioli stuffed with spinach, ricotta and parmesan cheese, Panna sauce Sogliola con Capesante e Asparagi Sole Petrale, sea scallops, asparagus, beurre blanc Medaglione di Vitello “Forestiere” Veal medallions, variety of selected mushrooms, garlic, parsley, white wine sauce Costolette di Agnello al Dattero* Lamb chops with fresh dates, feta cheese, balsamic vinegar-brown sauce

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

SUMMER RESTAURANT WEEK starter select one AVOCADO HUMMUS chickpea purée, avocado, pico de gallo, yellow corn chips POINT JUDITH CALAMARI pickled cherry peppers, artichokes, piquillo aioli LOCAL FETA & WATERMELON SALAD shaved red onions, balsamic glaze, baby arugula THAI GREEN CURRY STEAMED PEI MUSSELS cocunut milk, lemongrass, bamboo shoots, baby corn, cilantro CHOPPED SALAD baby kale, apples, feta, raisins, avocado-sweet mustard dressing

entrée select one PAN SEARED SALMON wild mushroom crusted, creamy quinoa, harissa sauce GRILLED SIRLOIN STEAK roasted pee wee potatoes, seasonal vegetables, demi-glace TAGLIATELLE PASTA grape tomatoes, asparagus, sweet peppers, lemon-cream sauce

dessert select one PEANUT BUTTER & CHOCOLATE ICEBOX PIE creamy peanut butter filling, chocolate ganache, peanuts, whipped cream PASSION FRUIT MOUSSE fruit compote

DINNER MONDAY - SUNDAY | $35* per person

*Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

DINNER

choose one appetizer, entrée, and dessert $35* per person

restaurant week august 18-27, 2017 starters

CRAB DIP lump blue crab, sharp cheddar, pimentos, everything crackers HEIRLOOM TOMATO SALAD fresh mozzarella, balsamic reduction, opal basil

entrées SHRIMP & GRITS grilled jumbo shrimp, anson mills grits, low country gravy BLACKENED MAHI MAHI cajun rice, seasonal veggies LOW COUNTRY STEAMER PAIL shrimp, clams, grilled kielbasa sausage, red potatoes, yellow corn

desserts CHOCOLATE BROWNIE whipped cream AUDREY’S KEY LIME PIE *Beverages, tax, gratuity are additional. Special pricing for RW may not be combined with any other offer or promotion. No substitutions, please.

Summer Restaurant Week Dinner Menu Appetizer Choice of one Crawfish and Shrimp Beignets With house-made garlic mayo.

Select Fried Oysters With wasabi, ginger, and chili mayo.

Texas BBQ Shrimp With slices of jalapeno wrapped in bacon.

Mixed Green Salad With our house creole mustard dressing.

She-Crab Soup Our specialty!

EntrĂŠe Choice of one Grilled Flat Iron Steak and All-Lump Spicy Pecan-Crusted Chicken Topped with gulf shrimp and a creole Crab Cake mustard cream sauce, served with spinach With smashed potatoes and fresh and garlic parsley rice. asparagus. Pan-Roasted Maine Salmon With a house-made tomato basil vinaigrette, smashed potatoes, and fresh asparagus.

Pasta Jambalaya Penne, gulf shrimp, andouille sausage, spicy roast pork and chicken, with chopped tomato, sweet peppers, and onions.

Dessert Triple Chocolate Decadence

Choice of one Coconut Tres Leches Cake

Fresh Strawberries and Cream

$35/person, taxes and gratuity not included. 214 King Street | (703) 683-6868 | www.warehouseoldtown.com

Summer Restaurant Week Dinner Menu Appetizer

Choice of One

She Crab Soup Our spicy version with cream & sherry. Fisherman’s Wedge A fresh cut wedge of iceberg lettuce topped Maytag blue cheese dressing, diced tomato, and bacon bits.

Tuna Stuffed Avocado Fresh avocado stuffed with Tuna Poke with pineapple, mango and cilantro.

Entree

Chicken-Fried Oysters Served over a sweet onion cream sauce and topped with chive oil.

Choice of One

Paella Americana Shrimp, clams, mussels, and chorizo, sautéed in saffron rice with roasted peppers, caramelized onions and peas.

Garlic Butter Jumbo Shrimp Sautéed with garlic, crushed red pepper & lemon, served over linguini.

Ole Virginia Rockfish Locally caught VA Rockfish pan seared, served over braised leek and corn, and finished with a citrus coulis. Monkfish Risotto Baked Monkfish loin, served over a lobster cream risotto with asparagus.

Island Chicken Salad Fresh greens mix, roasted cashews, and orange segments, shiitake mushrooms with a ginger-soy dressing.

Dessert

White Chocolate Raspberry Bread Pudding

Choice of one Coconut Custard Oatmeal Pie

$35.00/ person, NOT including Tax or Tip

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

Restaurant Week 2017 August 18th â&#x20AC;&#x201C; 27th

choice of: Fried Wild Blue Catfish Crawfish buerre blanc, jasmine rice, sauteed spinach

Steak Frites Grilled flat iron steak, hand cut fries, maitre d butter

Chicken Virginia Jumbo lump crab, Virginia ham, sherry cream, jasmine rice, vegetable

Dessert â&#x20AC;&#x201C; Mexican Chocolate Bread Pudding Whipped Cream, Chocolate Sauce

$35.00 dinner for two

Cheesetique Cheese & Wine Bar

Ask a toni bout ght’ Wine s fligh ts

ALEXANDRIA RESTAURANT WEEK Summer 2017

$35 Lunch or 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 • Strawberry Fields Salad • • Mac ‘n Cheesetique • • Mac of the Moment• • The Grown-Up with side of greens • • The Grilled Pimiento with side of greens • • The Brie & Pearsciutto with side of greens • • The Sassy Goat with side of greens • •

~ and ~

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

CHEESETIQUE

2411 Mount Vernon Ave www.cheesetique.com (703) 933-8787

Offer unavailable during Saturday & Sunday brunch.

Mon-Friday 11am-10pm Saturday & Sunday 10am-10pm *Brunch 10am-3pm Sat. & Sun*

CITY KITCHEN

$35 DINNER FOR TWO | AUGUST 18th â&#x20AC;&#x201C; 27th | 5:00PM TO 11:00PM FIRST COURSE: (CHOOSE ONE TO SHARE)

SECOND COURSE: (CHOOSE TWO)

THIRD COURSE: (CHOOSE ONE TO SHARE)

* The following is provided pursuant to FDA requirements, as enforced by the City of Alexandria. This food item is or may contain raw or uncooked animal derived foods. Consuming raw or uncooked meats, shellfish or eggs may increase your risk of food borne illness.

ALEXANDRIA RESTAURANT WEEK 2017 $35 DINNER FOR TWO

| August 18

– 27th

| 4:30 pm – 9:30 pm |

 Dahi Bhalle (appetizer) Lentil dougnuts soaked in yogurt, tamarind and cilantro chutney and other spices  Lamb Palak (main course) Boneless pieces of lamb cooked with fresh whole baby spinach in chef's flavorful and aromatic sauce  Murg Tikka Nizami (main course) Chicken breast marinated overnight in cashew and yogurt based flavorful sauce. Roasted in the charcoal clay oven, tandoor, and then topped with chef's special rich and creamy sauce  Naan Bread and Basmati rice

Alexandria Restaurant Week August 18-27 2017

$35 Dinner for Two

Glass of House Wine or Draft Beer Choice of

Jambalaya Pasta

Chicken, Shrimp, Andouille Sausage, Peppers and Onions sauteed with Cajun Spices, Cream and Sherry

Country Fried Chicken

Cream Gravy, Garlic Mashed Potatoes and Southern Greens

Broiled Crabcakes

Two Maryland Style Crabcakes with Handcut Fries, Creamy Coleslaw

Half Rack Slow Smoked BBQ Ribs Hand Cut Fries, Creamy Coleslaw, BBQ Beans, Cornbread

Cool Key Lime Pie for Dessert

Lunch $20 Cobb Salad Pastrami Rueben on Pretzel Roll Pub Burger Chicken Sandwich (Sandwiches served with Fries or Onion rings) and Chocolate Cherry Pecan Pie Ice Tea or Soda Dinner $35 Philadelphia cheese steak egg rolls Small Caesar salad Grilled Rib Eye with vegetable du jour, grilled leek and fried onion Bourbon Salmon, roasted fingerlings and vegetable du jour Fried chicken, mashed potatoes, gravy, vegetable Chocolate lava cake or fresh fruit cheesecake Ice tea or Soda

CITY OF ALEXANDRIA RESTAURANT WEEK MENU $35 DINNER FOR 2 : AUG 18 – AUG 27 : 4:00PM – CLOSE

FIRST COURSE (PICK ONE TO SHARE) PIMENTO CHEESE & RITZ CRACKERS CORN BREAD CHICKEN WINGS (DRY OR HOG SAUCE)

SECOND COURSE (PICK TWO) BOSS SALMON SALAD HALK RACK OF RIBS WITH 2 FIXINS 2 MEAT PLATE WITH 2 FIXINS **ADD $2 EACH FOR BRISKET AND RIBS

THIRD COURSE (PICK ONE TO SHARE) BANANA PUDDING BOURBON CHOCOLATE PECAN PIE A LA MODE

NORTHSIDE 10 RESTAURANT WEEK DINNER FOR TWO FOR $35 ONE APPETIZER TO SHARE AND CHOICE OF TWO ENTREES

APPETIZERS Mac an Cheese Fritters with Jalapeno Aioli Deviled Eggs with Dill and Capers Fried Oysters Rockefeller

ENTREES BBQ Shrimp Risotto Grilled, Marinated BBQ Shrimp Plated over Roasted Peppers and Baby Spinach in an Asiago Risotto

Garlic and Pepper Sirloin Eight ounces of Garlic and Black Pepper Rubbed, Firegrilled Sirloin Topped with Fried Oysters and a Creamy Hollandaise. Accompanied by Mashed Red Potatoes and Grilled Asparagus

Stuffed Fried Chicken Bacon and Cornbread Stuffed Chicken Topped with a Marsala Gravy. Accompanied by Mac and Cheese and Sauteed Garlic Green Beans

$35 Dinner for two | August 18th – 27th | 5:00pm to close 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 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 one to Share: Red Velvet Cake Chocolate Mousse Cake

ALEXANDRIA SUMMER RESTAURANT WEEK Friday, August 18, 2017 – Sunday, August, 27, 2017 Call Ahead for wait times: (703)717-9873

LUNCH

Dinner

$15 LUNCH per person

$35 Dinner for 2

Pre-Fixe Menu

Drink, Appetizer, Entrée

Appetizers (pick one)

Appetizers (pick two)

Tomato Basil Soup

Potato Leek Soup

Wood Fired Brussels Sprouts

Mixed Green Salad

Mixed Green Salad Bruschetta

Entrees: (pick one) Pepperoni Pizza (8”)

Entrees: (pick one)

Neapolitan (8”)

Pepperoni Pizza (11”)

Funghi Pizza (8”)

Neapolitan (11”)

The Cubano Sub

Funghi Pizza (11”)

Italian Cold Cut

Calzone (Pesto or Carne)

Drinks *Consuming Iced raw or undercooked meats, fish, poultry, or eggs may increase your risk of foodDrinks Tea, Juice, or Sodas borne illness

Select Draft Beer

Iced Tea, Juice, or Sodas

House Wine

Select Draft Beer

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

APPETIZERS KARAOKE NIGHTLY 1319 KING STREET 703.739.2274

Rock It Fave's

Finger Lickin' Fried

º BUFFALO TENDERS ... Tossed in LA hot sauce,

served with bleu cheese dressing. Add $1 for celery & carrots +$2 for fries

FRY COMBO ... Breaded bites of: ravioli, mushrooms, jalapeno poppers & pickle chips. No substitutions. + Ranch & Marinara

Entrées

www.softcafe.com

SHOOTERMcGEE’S

$35 DINNER FOR TWO | AUGUST 18TH-27TH | 5:00PM TO CLOSE APPITIZER: (CHOOSE ONE TO SHARE) SRIRACHA-MAPLE BACON & SHRIMP FRESH TIGER SHRIMP SKEWERED WITH HARDWOOD SMOKED BACON, BRUSHED WITH SRIRACHA-MAPLE REDUCTION AND GRILLED, OVER LEMON VINAGRETTE DRESSED GREENS SMOKED BRISKET SLIDERS SLOW SMOKED BEEF BRISKET, TOSSED IN SHOOTER’S BBQ SAUCE AND TOPPED WITH PICKLED CABBAGE ON POTATO SLIDER ROLLS

ENTRÉE: (CHOOSE ONE PER PERSON) HERB ROASTED HALF CHICKEN HALF CHICKEN HERB ROASTED AND FINISHED WITH A WHITE WINE DIJON SAUCE, PLATED OVER ROASTED POTATOES AND GARLIC SAUTEED HARICOT VERTS SALMON SUCCOTASH ATLANTIC SALMON PAN SEARED AND DRIZZLED WITH BOURBON BUTTER SAUCE, TOPPED WITH CRISPY FRIED ONIONS OVER SWEET CORN AND LIMA BEAN SUCCOTASH CHIPOTLE STEAK & PEPPERS ANGUS BISTRO STEAK SAUTEED WITH PEPPERS, ONIONS, AND A SPICY CHIPOTLE SAUCE, TOPPED WITH CHEDDAR AND JACK CHEESE, BLACK BEAN AND CORN SALSA, SOUR CREAM, GUACAMOLE AND SCALLIONS ALL OVER SPANISH RICE

DESSERT: (CHOOSE ONE TO SHARE) CHOCOLATE LAVA CAKE KEY LIME PIE

Southside 815 Restaurant Week Dinner for Two for $35 Includes Appetizer to Share and Choice of 2 Entrees

Appetizers

“815” Biscuits Fresh backfin crabmeat and Virginia ham sautéed in a cream gravy and plated over sweet potato biscuits.

Fried Green Tomatoes Served with remoulade sauce for dipping.

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

Entrees

“Southside” Meatloaf Fire-grilled meatloaf topped with tomato bacon gravy. Accompanied by mashed red potatoes and green beans.

Jambalaya Pasta Gulf shrimp, andouille sausage, roasted chicken, and chopped vegetables tossed with penne pasta in a spicy Cajun cream sauce.

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

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

Starters (Choose one to share)

Wedge Salad Iceberg lettuce, topped with chopped brown sugar bacon, blue cheese, grape tomatoes, blue cheese dressing and finished with two beer battered onion rings Warm soft pretzel Warm soft braided pretzel, served with spiced chocolate and sweet hot mustard Smoked Gouda Tater Tots House signature Smoked Gouda Tater Tots, served with horseradish dressing

Entrees (each choose one)

Lemon butter Poached Cod Fresh Cod filet poached in lemon butter, finished with charred lemons, served with fried rosemary & garlic red potatoes and grilled asparagus Pepper Steak Grilled Bistro Steak topped with sautĂŠed peppers & onions, provolone cheese, and finished with a drizzle of house made steak sauce smoked hand cut fries, and vegetable pasta salad BBQ Duo Half rack of Pork Ribs and our house smoked pulled pork, served with coleslaw, baked beans, and a side of Texas and Bourbon BBQ sauce Chicken Kabobs Two marinated chicken kabobs, grilled to order, served with jasmine rice, house salad, and cucumber sauce

Desserts (Choose one to share)

Chocolate Lava Cake with vanilla ice cream Vanilla cheese cake with sugared strawberries

Tjstones.com

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