Alexandria Summer Restaurant Week 2014 Menus
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Transcript of Alexandria Summer Restaurant Week 2014 Menus
Dinner for Two$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 Entrée ($13.95 each)
Choose 3 items for each entrée :-
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!
$35 Dinner for Two
2411 Mount Vernon AvenueAlexandria, VA 22301
www.cheesetique.com(703) 706-5300
Mon-Sat 11am-10pmSunday 10am-10pm (Brunch 10am-3pm)
CHEESETIQUE
SELECT THREE BOARDYour choice from a rotating selection of
seasonal cheeses and artisan meats
~ and ~
CHOICE OF TWO ENTREESBacon Spinach Salad
Harvest SaladMac ‘n CheesetiqueBacon ‘n Blue Mac
Grown-Up Grilled Cheese with side of greensGrilled Pimiento with side of greens
Brie, Apple & Prosciutto Grilled Cheese with side of greens
Grilled Caprese with side of greens
~ and ~
CHOCOLATE MOUSSE TO SHARECreamy, cool and chocolaty. ‘Nuff said!
Alexandria RESTAURANT WEEK
Summer 2014
Ask about tonight’sWineflights
Open ‘til
10pm
nightly!
Cheese & Wine BarCheesetiqueC
CCC
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
$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 ▪
Alexandria Restaurant Week
Summer 2014 | August 15 -24, 2014
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
Murphy’s Grand Irish Pub
Alexandria Restaurant Week Dinner for Two $35
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 sautéed 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 entrée Absolutely no menu limitations!
Teaism Old Town682 North St. Asaph Street Alexandria, VA 22314 703-684-7777fast casual = no wait staff = no reservations
VEGAN Dinner for Two @ 35.00 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
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
poached figs & blueberries frozen “cheesecake” pop bittersweet chocolate
northern neck farm melon aromatic spices, organic maple syrup
Join us for restaurant week 5 pm - 10 pm !
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
Hot a choice of:
Sweet a choice of:
Aug. 15 - Aug. 24, 2014
Cold a choice of:
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 ENTRÉE
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
* 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
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
waterfront market
dinner for two
$35
7 king st, old town alexandria
our homemade guacamole & chips
two entrees from our
new mexican menu
pie for dessert!
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) SASHIMI SPECIAL (11 pcs)
7pcs Chef’s selection of Nigiri Fresh Tuna, Salmon, White Tuna
Sushi and your choice of Chef’s selection on Sashimi,
Spicy tuna roll, Salmon avocado roll Steamed rice
or California roll
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
Three CoursePrix - Fixe$35
Executive Chef Scott Perry
219 King St. :: Old Town, Alexandria :: VA :: 22314 :: tel: 703-549-1141
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
Entrée
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
315 Madison St. Alexandria, Va. 22314 703-836-5123
Restaurant Week
Choice of Appetizer
Fish Soup ( Salmon, Clams, and Mussels)
Carciofi Fritti (Jerusalem Artichokes) with
Remoulade Sauce
Asparagus with Melted Parmesan
Fennel and Arugola with Lemon Dressing
Homemade Burrata (Double Cream Fresh Mozzarella) With Beets
Endive with Walnut, Pears, and Balsamic Vinaigrette with Roquefort Cheese
Salami Plate
Fried Calamari
Mussels in Spicy White Sauce
½ Homemade Sausage Ravioli with Puttanesca Sauce
Choice of Entrée
Homemade Fettuccini with Roasted Pepper, Grilled Zucchini and Eggplant in Olive Oil and Garlic
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
**Sautéed Soft Shell Crab with Fresh Tomatoes, Almonds, and Lemon Butter Sauce
served with Spinach
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”
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+
Market Green Salad
Caesar Salad
Tomato & Basil Soup
Starter
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
Chocolate Decadent Cake
Mile High Carrot Cake
Cheesecake
Dessert
Entrée
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.
2 0 1 4 R e s t a u r a n t W e e k M e n u
~ T o S t a r t ~
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 r é e ~ 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 e s s e r t ~
Choice of:
Mixed Berries and Cream
Cheesecake with Strawberry Drizzle
Key Lime Pie with Fresh Cream
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.
CORNBREADPANZANELLA WITH
BUTTERMILK VINAIGRETTE8.
FANCY GREEN BEANCASSEROLE WITH CRISPY
ONIONS7.
CARAMELIZED LOCALMUSHROOMS
6.
HORSERADISH POTATOWITH PARMESAN CREAM
8.
CORNBREAD PUDDINGWITH GRUYERE CUSTARD
& COUNTRY SAUSAGE7.
CIDER BRAISED GREENS WITHHOUSE CURED BACON
6.
BUTTER-FRIED DRAGON CREEK OYSTERS
Tabasco Remoulade,
VIRGINIA HAM BUTTERMILK BISCUITS Grainy
Mustard, Cornichons
CAST IRON SHRIMP Garlic Confit, Grilled Lemon, Fresh Herbs
BAKED PIMENTO CHEESE DIP
Bacon Jam & Toast Points
HALF SEARED TUNA “NICOISE” Boiled Quail Egg,
SMOKED BONE MARROW Lemon & Pear Confit, Parsley Salad
THE BOARD
Chef’s Daily Selection of Sausages & Cured Meats
TONIGHT’S SOUP Please Inquire
BOSTON BIBB SALAD Grilled Peaches, Shaved Radish, Candied Hazelnuts,
CF WEDGE House Cured Bacon, Pickled Red Onion, Tobacco Onions,
LOCAL FRISEE Pork Belly, Poached Farm Egg, Crouton, Mustard Vinaigrette
CHOPHOUSE Kale, Radicchio, Frisee, Local Chandler Strawberries,Avocado, Toasted Marcona Almonds, Honey-Lemon Vinaigrette
ROASTED CHICKEN SALAD Sturdy Greens, Potato, Mushrooms,Blue Cheese, Poached Egg, Red Wine Vinaigrette
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISHOR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
SMALLS7.
6.
12.
8.
12.
6.
14.
C
O L U M B I A
F I R E H O U S E
RESTAURANT
& B A R R O O M
200920141883
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PETITE SNACKS......................................................
ON THE SIDE
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7.
9.
9.
13.
SALADS
SUPPER
COLUMBIAFIREHOUSE.COM
......................................................SANDWICHES
C H O P H O U S ETAVERN STEAK8oz
DRY AGED PRIME RIB 10oz or 16oz
NY STRIP STEAK14oz
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PORTERHOUSE24oz
FILET MIGNON8oz BONE-IN RIBEYE32oz
22.
27./34.
34.
44.
30.
49.
Smoked Tomato Hollandaise ChimichurriRosemary-Bleu Butter
Classic BearnaiseBourbon-Bacon Butter
& B U T T E R S - $ 2 each
Tarragon-Shitake Butter
S A U C E S
ROSEMARY GARLIC FRIES (or) BUTTERMILK BRINED ONION RINGSSmoked Mayonnaise, Ketchup, Buttermilk Goat Cheese
7.
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Crispy Fingerlings, Tomato Confit, Olive Vinaigrette
Watercress, Lemon
Ruby Grapefruit Vinaigrette
5.
6.
4.GRILLED LOCAL
ASPARAGUS
BOILED VIRGINIAPEANUT HUMMUS & CHIPS
WARM VERMONT CHEDDAR GOUGERES
Blue Cheese Dressing, Croutons 8.
7.
FIREHOUSE ANGUSBURGER
Vermont Cheddar,House Cured Bacon,
Tomato Relish, Pickle Discs,Grilled Red Onions
12.
PORTOBELLO CLUBGoat Cheese, Oven Roasted
Tomatoes, Smoked Mayo11.
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SEARED POTATO GNOCCHI Local Mushroom Ragout,
CORNMEAL DUSTED CATFISH Anson Mills & Local Sweet Corn Grits,
BUTTERMILK BRINED FRIED CHICKEN Mashed Taters, Pickled Coleslaw,
SEARED DAY BOAT SCALLOPS Cauliflower “Couscous”, Kale Pesto,
BRAISED PORK SHANK Creamy Polenta, Rosemary Pan Jus
10./18.
22.
20.
24.
19.
Giblet Gravy
Heirloom Tomato Relish, Shrimp “Bisque”
Toasted Almonds, Local Roasted Cherries
Wilted Shenandoah Chard, Oven-dried Tomatoes, Shaved Ricotta Salata
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DINNER
RESTAURANTWEEK STEAKS......................................................
8 oz NORFOLK RIDGETAVERN STEAK
with House Cut Crispy Fries, Mixed Greens
& Bernaise Sauce
8 oz NORFOLK RIDGEFILET MIGNON
with Smashed FingerlingPotatoes, Braised Greens
& Bordelaise Sauce
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3 COURSES:STARTERENTREE
DESSERT$35.14
(excludes Chophouse Section, Mussels, The Board,
Farmstead Cheese Board and Cookies & Confections Dessert)
3 WINE PAIRINGS$15
RESTAURANTWEEK2014
MUSSELSSTEAMED KETTLE OF
FRESH PRINCE EDWARD ISLAND MUSSELS $12
Sauteed Tomatoes, Capers,Garlic, Parmesan,White Wine
White Wine, Chili Flakes
Coconut Milk, Green Curry,Shallots, Fresh Cilantro
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Red Chilies, Tomatoes, Garlic,
CLASSIC
CURRY
FRA DIAVOLO
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
F I R S T
S E C O N D
T H I R D
S I D E S
R E S T A U R A N T • W E E K
F I R S T
S E C O N D
T H I R D
S I D E S
R E S T A U R A N T • W E E K
C O R N S O U PWITH CRAB FRITTERS
• • •
S W E E T P O T A T O G N O C C H I PORK RAGOUT, SHAVED MANCHEGO, CRISPY BASIL
• • •
W A T E R M E L O N P A N Z A N E L L AHEIRLOOM TOMATO, YELLOW WATERMELON,CUCUMBER, CAPERS, OLIVES, FETA, CIABATTA
S T E A K F R I T E SPIEDMONT RIDGE HANGER STEAK, HAND CUT FRIES,
RED WINE BEARNAISE
• • •
G R I L L E D L A N G E N F E L D E R P O R K C H O PSWEET POTATO & BACON HASH, GRANNY SMITH APPLES,
CRISPY BRUSSELS SPROUTS LEAVES, CIDER GASTRIQUE
• • •
S A L M O NWITH RAINBOW CHARD, PUPPIES,
OLD BAY VICHYSSOISE
B U Z Z B A K E R Y “ H O H O ”MILK SORBET
• • •
G R A S S H O P P E R I C E B O X C A K ECHOCOLATE BOMBE, MINT MOUSSE OREO CRUMBLES
• • •
B U T T E R S C O T C H P U D D I N GHOMEMADE NILLA WAFERS AND WHIPPED CREAM
S U M M E R S U C C O T A S H• • •
M A C A N D C H E E S E• • •
S E A S O N A L P I C K L E D V E G E T A B L E
$ 3 5 1 4 P E R P E R S O N + T A X & G R A T U I T Y
E V E N I N G S TA R C A F E . N E T
C O R N S O U PWITH CRAB FRITTERS
• • •
S W E E T P O T A T O G N O C C H I PORK RAGOUT, SHAVED MANCHEGO, CRISPY BASIL
• • •
W A T E R M E L O N P A N Z A N E L L AHEIRLOOM TOMATO, YELLOW WATERMELON,CUCUMBER, CAPERS, OLIVES, FETA, CIABATTA
S T E A K F R I T E SPIEDMONT RIDGE HANGER STEAK, HAND CUT FRIES,
RED WINE BEARNAISE
• • •
G R I L L E D L A N G E N F E L D E R P O R K C H O PSWEET POTATO & BACON HASH, GRANNY SMITH APPLES,
CRISPY BRUSSELS SPROUTS LEAVES, CIDER GASTRIQUE
• • •
S A L M O NWITH RAINBOW CHARD, PUPPIES,
OLD BAY VICHYSSOISE
B U Z Z B A K E R Y “ H O H O ”MILK SORBET
• • •
G R A S S H O P P E R I C E B O X C A K ECHOCOLATE BOMBE, MINT MOUSSE OREO CRUMBLES
• • •
B U T T E R S C O T C H P U D D I N GHOMEMADE NILLA WAFERS AND WHIPPED CREAM
S U M M E R S U C C O T A S H• • •
M A C A N D C H E E S E• • •
S E A S O N A L P I C K L E D V E G E T A B L E
$ 3 5 1 4 P E R P E R S O N + T A X & G R A T U I T Y
E V E N I N G S TA R C A 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
entreesRIBEYE 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
dessertTHE 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
118 South Royal Street (at King St., near Market Square) Old Town, Alexandria 703.664.0214
www.GRAPEandBEAN.com
TWISTED HEIRLOOM TOMATOES Local heirloom tomatoes with avocado, shaved fennel, baby arugula, and crumbled feta with organic basil vinaigrette. HOUSE-MADE CHILLED SOUP OF THE DAY Made with local, organic vegetables from Tuscarora Farms. 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.
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).
SUMMER SQUASH + CHICKPEA SALAD Shaved local summer squash and zucchini, chickpeas, and almond salsa verde tossed with organic mixed greens and citrus dressing. MINI CHESAPEAKE BAY CRAB CAKES Three mini crab cakes, seared and served on a bed of celery root + fennel remoulade over buttermilk basil puree.
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.
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.
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
WEEKRESTAURANT
LUNCH | 3 TAPAS + BEVERAGE | $20
ALL PRICES ARE PER PERSON | TAPAS SELECTIONS ARE FROM RW MENU
DINNER | WINE + 3 TAPAS + DESSERT | $35
ALEXANDRIA | AUGUST 15-24, 2014
LATASCAUSA.COM
sangrias and wines (select one at dinner only)
sangria tinta | traditional sangria - red wine with diced apples and oranges
sangria blanca | blend of sliced peaches, crisp white wine and cinnamon
cava sangria | sparkling wine, grape liqueur and blueberries
sangria rosada | berry sangria with rosé wine, blueberries and strawberries
la tasca sangria | red wine blended with diced apples and cinnamon sticks
mango blackberry sangria | white wine, brandy, mango and blackberries
egeo 2013 | verdejo - crisp, dry and vibrant with grapefruit aromas
thomas henry 2013 | chardonnay - light oakiness, notes of apple and pear
rosa de arrocal 2013 | tempranillo - lively rosé, intense color, slight sweetness
acentor 2012 | garnacha tintorera - soft wine from 50-year-old vines
el primavera 2012 | tempranillo - modern, earthy rioja aged in caves
atrium 2011 | merlot - uncommon spanish varietal, mature fruits, truffle
trufa de chocolate | dark chocolate truffle croquant with vanilla ice cream
flan casero | egg and vanilla bean flan served with whipped cream topping
brazo de gitano | rolled sponge cake, layers of quince jam, ice cream
churros con chocolate | fried dough, sugar and cinnamon, chocolate sauce
crema catalana | caramelized cream custard with raspberries
arroz con leche | asturian-style rice pudding
meat tapas paella mixta | chicken, clams, shrimp, scallops, mussels, squid, chorizo
brocheta de polloGF | grilled chicken
breast skewers, bell pepper
buey a la planchaGF | grilled angus sirloin steak, potato and mushroom purée, side of mild horseradish sauce
solomillo de cerdoGF | bacon-wrapped pork tenderloin, your choice cabrales cheese or sweet sherry sauce
desserts (select one at dinner only)
restaurant week menulunch (11:30-4) - select 3 tapas below, a non-alcoholic beverage is included | $20 per persondinner - select a wine or sangria, 3 tapas below and a dessert for dinner | $35 per person
empanadas de carne | stuffed pastry shells, ground beef, tetilla cheese
dátiles con tocinoGF | grilled bacon-wrapped dates, cabrales cheese filling
albóndigasGF | beef and pork meatballs, white wine, onion, mustard sauce
ensalada de polloGF | seasoned grilled chicken, romaine, corn, red onion, portobello, tomato, vinaigrette
vegetable tapas ensalada de espinacasGF | spinach leaves, pear, dates, walnuts, crumbled cabrales cheese dressing
ensalada de tomatesGF | colored tomato medley, honey herb dressing, mild goat cheese crumbles
pan a la catalana | crushed tomato, olive oil, garlic on rustic bread
brocheta de verdurasGF | skewer of grilled carrot, eggplant, mushroom, corn, zucchini, squash, pepper, tomato
berenjenas fritas | fried eggplant slices, cabrales dip
espinacasGF | sautéed spinach, pine nuts, dried cranberries
tortilla de patatasGF | moist, made-to-order potato, onion omelet
espárragosGF | grilled asparagus spear, mushroom vinaigrette
patatas bravas | fried potatoes, spicy tomato sauce, aioli
ensalada del mar | grilled salmon, squid, shrimp, mussel and scallop, mixed greens, honey and ripe berry vinaigrette
jarretitos de ternera | braised eal shank with sweet potato, white wine sauce
brocheta de chorizo | grilled spanish chorizo skewer, peppers, onions
rollito de gallo al cava | poached flounder in a sparkling wine and saffron cream sauce, leeks and julienned carrot
vieiras sobre pil-pil | grilled scallops over a bed of porcini mushrooms and basque pil-pil sauce, topped with frisee
seafood tapascalamares a la andaluza | fried squid, lemon aioli
gambas al ajilloGF | 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
mejillones al eneldo | fresh sautéed mussels, vermouth, celery, onion, fresh dill
brocheta de mariscoGF | shrimp and bacon-wrapped scallops skewer, lemon emulsion
rulada de salmónGF | norwegian grilled salmon stuffed with shrimp mousse, green asparagus sauce
just for rw from chef josu
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
Gril led 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!
Restaurant WeekSummer 2014
AppetizersRed’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 Fishwith House Made Seaweed Salad, Nam Pla Prik Thai Chili Sauce
Amish Jerk Chickenwith Cucumber Sauce and Spoonbread
Tomato and Fennel Agnolotti with Black Olive Sauce and Ricotta Salata
Chesapeake Bay Seafood Stewwith Toast Points and Rouille
DessertsSelect 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.
Three-Course Menu$35 per person
911 KING STREETALEXANDRIA, VA703.837.9117
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 Our original recipe since 1985 With garlic mayo
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 Chocolate Mousse Coconut Cake “Melvin” w/ “ Baily’s Irish Cream” toffee sauce w/rich Dark Belgian Chocolate soaked in rum & topped w/fresh coconut
$35.00 pp
Tax and Gratuity Not Included
The perfect start to your meal.StartersHoUSE Salad
Mixed greens, cucumber, vine-ripened tomatoes, croutons, red onion rings and choice of dressing
CUp of kaREN’S “flYING-d” BISoN CHIlI
CaESaR Salad
Romaine, Parmesan, croutons and “eggless” Caesar dressing
St. pHIllIp’S ISlaNd CRaB CakES
Two grilled, Southwestern-seasoned jumbo lump crab cakes with roasted asparagus and fresh coleslaw
BRaISEd BISoN SHoRt RIBS
Slow-braised and basted in classic BBQ sauce with garlic mashed potatoes and green beans
BEEf dElmoNICo RIBEYE*
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
fRESH-BakEd “SCRatCH” CookIE & ICE CREam
Your choice of a Snickerdoodle, Oatmeal Raisin, Chocolate Chip or Double Chocolate cookie topped with two scoops of Häagen-Dazs® vanilla ice cream
WIldBERRY CHEESECakE
Traditional cheesecake with a honey graham pecan crust served with wildberry puree, ripened blackberries, fresh mint and topped with our home-made whipped cream
Meticulously crafted and made with the finest ingredients.
Sweet home-made treats.
CHaRdoNNaY • mERlot • CaBERNEt SaUVIGNoN
Hand-selected and pressed from grapes found only in California’s most prominent vineyards and blended exclusively for Ted’s.
The Classics
Desserts
Bison Ridge Wines
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 Restaurant Week 2014aUGUSt 15 - 24
For $35, enjoy an appetizer, an entrée, a dessert and a glass of wine.
Featured draft beer options available upon request.
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.
1800 Diagonal Rd. Alexandria, VA ♦ 703-739-0777 ♦ www.theismanns.com
Summer Restaurant Week 2014
tax and gratuity additional, coupons and discounts not valid
SaladSpinach 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
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 WeekAugust 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 chipsPoint 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 asparagusPan Seared Salmon
parmesan quinoa risotto, roasted red pepper harissa sauce, extra virgin olive oil tossed local greens
Flank Steakwith 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 anglaisePeanut 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 Shrimp & Jalapeno peppers wrapped in
with garlic mayo 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
Creole Bread Pudding Coconut “Tres Leches” Cake 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
She Crab Soup Shrimp & “Blue Crab” Fritters 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 Wharf Chocolate Ecstacy With raspberry coulis and whipped cream 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