2014 Alexandria Restaurant Week Menus

Dinner for Two

$35

Alexandria Restaurant Week

$35.00++ Dinner for Two

Appetizer:

Caesar Salad crisp romaine lettuce, asiago cheese and croutons

Entrée: Please choose one item from the following

Spicy Italian Jambalaya chicken, shrimp spicy Italian sausage roasted peppers and tomato tossed

with penne pasta

Flat Iron Steak 7oz juicy grilled steak, roasted demi glaze oven roasted potatoes

and lemon zested brocolini

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

Dessert:

Please choose one item from the following

Decadent Chocolate Cake layers of chocolate, drizzled with our sweet raspberry sauce

Cheesecake

a New york style cheesecake with a flaky crust, served with fresh strawberries and our sweet berry sauce

$35 Dinner for Two

2411 Mount Vernon AvenueAlexandria, VA 22301

www.cheesetique.com(703) 706-5300

Mon-Sat 11am-10pmSunday Brunch 10am-3pm

CHEESETIQUE

SELECT THREE BOARDYour choice from a rotating selection of

seasonal cheeses and artisan meats

~ and ~

CHOICE OF TWO ENTREESSpinach Pancetta 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

Winter 2014

Ask about tonight’sWineflights

Open ‘til

10pm

nightly!

Cheese & Wine BarCheesetiqueC

CCC

Alexandria Restaurant Week January 17 – 26 2014

$35 dinner for two

Glass of Wine or Draft Beer Enjoy a glass of Chardonnay, Pinot Grigio, Cabernet or Merlot, or one of our Draft Beers

Choice of entrée

Jambalaya Pasta Mini Penne with Chopped Chicken Breast, Shrimp and Andouille Sausage Sautéed with Peppers,

Onions, Cajun Spices, Cream and a splash of Sherry.

Country Fried Chicken Boneless Chicken Breast served up Country Style with Dixie Cream Gravy,

Garlic Mashed Potatoes and Fresh Vegetables

Cedar Plank Salmon Grilled Salmon Served with Red Rice and Cucumber/Onion Salad

Half Rack Slow Smoked BBQ Ribs

Award Winning Pork Back Ribs House-Smoked for Six hours and Mopped with KSB Mahogany BBQ sauce. Served with Coleslaw, Carters “Cool Beans” and Cornbread

Traditional Homemade Key Lime Pie for Dessert

(discounts or coupons may not be used for Restaurant Week menu)

703.548.5792

ALEXANDRIA RESTAURANT WEEK 2014 Friday, January 17th through Sunday, January 26th

DINNER FOR TWO $35

MISTO SALAD A mix of greens with balsamic dressing and croutons

or

FRIED MOZZARELLA Breaded and fried house-made mozzarella cheese served with Monroe’s tomato sauce

or

FRIED GREEN TOMATOES Fried green tomatoes served with a goat cheese and tomato sauce

or

LENTIL SOUP

or

CREAM OF MUSHROOM SOUP

__________________ & ________________

IL FEGATO DEL SALUMAIO Calf’s liver dusted with flour and sautéed in olive oil, topped with a Dijon mustard, bacon and cream sauce,

served with scalloped potatoes and asparagus or broccoli

or

MEAT LOAF Veal and beef meat loaf with a mushroom sauce, served with scalloped potatoes and asparagus or broccoli

or

MELANZANA RIPIENE Eggplant rolled and stuffed with ricotta, mozzarella, and Romano cheeses,

served with a tomato sauce with a touch of cream

or

CHICKEN PARMESAN Chicken breaded, fried and topped with a piece of mozzarella cheese

and marinara sauce, served with a side of pasta

or

CHILI MAC Chicken (organic) chili served over fettuccine and topped with cheddar cheese

or

MARISCADA A medley of fresh fish served with clams, mussels, and shrimp in tomato based sauce with saffron rice

or

SALMON DI CIPOLLA Salmon filet grilled and topped with caramelized onions and pine nuts,

served with scalloped potatoes and asparagus or broccoli

Salads & Starters

Choice of

Mussels Marinara with

or

Garden Salad or Cup of

Entrees

Choice of One

Fresh Broiled Salmon Topped with Lemon Dill Sauce, Served with Rice and

Fresh Vegetables

Chicken Del Ray, Served with Rice and Fresh Vegetables

Leg of Duck Topped with a Cherry Demi Glaze, Served with Rice and Fresh Vegetables

Flame Grilled New York Strip Steak with Bearnaise Sauce and Served with Baked Potato and Fresh Vegetables

Murphy’s Grand Irish Pub

Dinner for Two $35

Our restaurant week promotion will be available from Friday, January 17th through Sunday, January 26th, 2014.

Two course dinner for two for $35.14

You and your guests may choose one appetizer or two salads and any entrée.

Starters

Caesar Salad

Fresh Romaine lettuce with our own dressing, parmesan cheese & crostini

Baby Back Ribs

Slow cooked served with BBQ sauce

Buttermilk fried oysters

Served with jalapeno aioli

Entrées Catfish and Shrimp Creole

Blackened catfish served over Carolina rice, topped with shrimp creole

Parmesan Chicken Breast

Mozzarella cheese, herbs marinara sauce & penne pasta

Citrus Glazed Duck Breast Salad

Arugula, orange segments, heart of palm, caramelized pecans, fried onions & orange vinaigrette

Steak Frites

A wood-grilled petit fillet of beef, fresh cut fries & dressed field greens

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

Add any dessert for $4 from our seasonal menu! (Beverages, gratuity, and tax not included)

Alexandria Restaurant Week | January 17-26, 2014

Dinner for Two

Choose One: Crostini Verde

-or any altre cose off the menu

Choose One: 12" Pizza Alpino: Potatoes, Leeks, Panceta, Gruyere, Raclette

-or any 12" pizza off the menu

Choose: 1 750mL bottle of specialty beer or wine off of our special restaurant week menu

First Course Choice:

House Salad

Small Caesar Salad

Cup of Tomato Bisque

Second Course Choice:

Lemon Chicken Pappardelle

Lemon pepper chicken breast, grilled and sliced, plated over sautéed spinach, tomatoes, onion, artichoke, roasted red bell pepper, garlic, white wine and sundried tomato pesto, and

finished with goat cheese, all over pappardelle pasta

Jack Daniel's Pork Chops:

Twin boneless pork chops, pan seared and finished in oven, brushed with our Jack Daniel's glaze and served with cheddar scallion mashed potatoes and sautéed vegetables

Wild Mushroom Ravioli:

Wild mushroom ravioli sautéed with fresh spinach, diced pancetta, chopped Portobello mushrooms, tomato and sweet onion in a sherry-parmesan cream sauce, finished with

parmesan cheese

Half Rack Barbecue Ribs

Slow roasted pork barbecue ribs, finished on the grill and brushed with our house BBQ sauce, served with hand cut fries and cole slaw

Third Course Choice to Share:

Red Velvet Cake

Chocolate Mousse Cake

EGGPLANT PARMESAN Roasted eggplant, marinara sauce, basil and grana MIXED GREENS mesclun, cherry tomatoes, house vinaigrette

MEATBALLS house made meatballs with soft polenta

TOMATO SOUP chopped tomatoes, garlic basil, breadcrumbs, broth

SALSICCIA PIZZA tomato, fresh mozzarella, house-made Italian sausage, black olives

RUGOLAfresh mozzarella, cherry tomatoes, arugula

BRAISED LAMB PIZZAfresh ricotta, roasted onions, roasted garlic

SHRIMP PIZZA Gulf shrimp, rapini, cherry tomatoes, roasted garlic, pecorino toscano

POACHED PEARS vanilla gelato, chocolate sauce

PANNA COTTA with strawberry sauce

Winter 2014

Jan. 17-26 Old Town

$35 for Two

Royal Restaurant - Restaurant Week Menu

$35.00 for Two

Salads & Starters

Choice of

Hot Spinach & Artichoke Dip to Share (Served with Toasted Herbed Pita Bread)

Or

Garden Salad or Cup of Soup

Entrees Choice of One

Tender Rack of Lamb – “Authentic Village Style”

Grilled with Greek herbs and spices, served with our oven roasted red potatoes and drizzled with Feta cheese and cucumber yogurt sauce.

Roasted Chicken

Your choice of Athenian-style of BBQ, served with our signature mashed potatoes and green beans.

NY Strip Steak 10 ounces of Choice Cut Steak, grilled to your taste with a demi-glace sauce – served with our oven

roasted red potatoes & fresh broccoli.

Stuffed Flounder Fresh Flounder stuffed with Maryland Crab Meat with Dijon sauce – served with our oven roasted red

potatoes & fresh broccoli.

Dessert Choice of One

Chocolate Truffle Cake or Tiramisu Cake

Start with a small House or Caesar salad Entrees served with pasta and vegetables

Spaghetti con Polpette Spaghetti with meatballs in marinara sauce

Cheese Tortellini with Baby Shrimp in Alfredo- cream sauce

Rigatoni Carbonara Rigatoni with hot Italian sausage, bacon,

peppers, and garlic in tomato sauce

Tilapia Griglia Rossini Grilled tilapia with capers and shallots in

lemon- butter sauce

Fettuccini Primavera Fettuccini pasta with fresh seasonal vegetables in tomato- cream sauce

Trout Griglia Rossini Grilled trout stuffed with mushrooms and

baby shrimp in lemon- butter sauce

Penne Puttanesca Penne pasta with Calamata olives, capers

and garlic in marinara sauce

Piccata di Salmone Norwegian salmon topped with baby shrimp, mushrooms, lemon and herbs

Pizza Pepperoni e Salsiccia

Pepperoni, spicy Italian sausage, mozzarella and parmesan cheese

Pollo alla Siciliana Chicken breast 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

Share PlatesShare PlatesShare PlatesShare Plates (choice of one)(choice of one)(choice of one)(choice of one)

Open Faced Grilled CheeseOpen Faced Grilled CheeseOpen Faced Grilled CheeseOpen Faced Grilled Cheese

Roasted mushrooms, fontina cheese, provolone and a

handful of chips

Crab and Avocado Wonton CrispsCrab and Avocado Wonton CrispsCrab and Avocado Wonton CrispsCrab and Avocado Wonton Crisps

Cilantro and lime oil

Charcuterie and CheeseCharcuterie and CheeseCharcuterie and CheeseCharcuterie and Cheese

Cured meats, artisan cheese, bread and herbed oil

EntreesEntreesEntreesEntrees

Black CodBlack CodBlack CodBlack Cod

Julienne vegetables, orange supremes and spinach with a citrus whole grain mustard burre blanc

N.Y. Strip SteakN.Y. Strip SteakN.Y. Strip SteakN.Y. Strip Steak

Cabernet jalapeno demi, roasted cauliflower and baby baked potatoes

DessertDessertDessertDessert

Mini Fruited Cheese Cake JarsMini Fruited Cheese Cake JarsMini Fruited Cheese Cake JarsMini Fruited Cheese Cake Jars

DINNER FOR TWO DINNER FOR TWO DINNER FOR TWO DINNER FOR TWO $35$35$35$35 PLUS TAX AND GRATUITPLUS TAX AND GRATUITPLUS TAX AND GRATUITPLUS TAX AND GRATUITYYYYHILTON OLD TOWN ALEXANDRIA

CATERING AND EVEHILTONNTS

|

Hilton Alexandria Old Town Hilton Alexandria Old Town Hilton Alexandria Old Town Hilton Alexandria Old Town | 1767 King Street| 1767 King Street| 1767 King Street| 1767 King Street Alexandria, VA Alexandria, VA Alexandria, VA Alexandria, VA 22314 |703.837.0440

Alexandria Restaurant Week

Dinner for Two for $35

Appetizer to Share ~Jack Daniels Sliders ~Crab & Artichoke Dip

Entrée for Each Guest

~Meatloaf w/ mashed potatoes and vegetable of the day ~Port City Pork Mac & Cheese

~Blackened Chicken Pasta ~Grilled Salmon w/ Champagne Aioli

Dessert to Share ~Bourbon Pecan Pie

~Wild Berry Mascarpone Cake

Teaism Old Town682 North St. Asaph StreetAlexandria, VA 22314703-684-7777

reservations not accepted

VEGAN Dinner for Two @ 35.00

Parsnip Soup fennel, apple, cranberry chutney

Shredded Kale Salad marinated garbanzo& creamy hemp dressing

Quinoa & Organic Corn Pasta tossed in vegan pesto with charred eggplant, tomato & mint

Kabocha, White Bean & Kale Kormaflavorful blend of vegetables simmered in coconut milk with curry

Shiitake Mushroom Seitan cornbread crumb breaded& flash fried, served with lemony Swiss chard, sundried tomatoes, olives & capers

Walnut-Lentil Balls served over roasted spaghetti squashwith grilled beets

Chocolate Pie with pecan crustCoconut Apple-Ginger CrispSorbet

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.

2nd Course a choice of:

3rd Course a choice of:

Jan. 17 - Jan. 26, 2014

1st Course a choice of:

FIRST COURSE CHOICE TO SHARE:

• TJ's Signature Tater Tots: Shredded potato and smoked Gouda made into bite size tater tots and golden fried, served with a horseradish buttermilk dipping sauce

• Smoked Oyster Po' Boy Sliders: Hand shucked cold water oysters, house smoked then

dusted with Cajun flour and flash fried, served on mini brioche buns with a side of remoulade

SECOND COURSE CHOICE:

• Veal Scaloppini with Mushroom & Artichoke: Tender scaloppini of veal, dusted with seasoned flour and pan seared, topped with sautéed artichoke hearts & mushrooms and finished with a white wine lemon butter sauce, plated over a creamy asparagus risotto

• Smoked Chicken with Apple Chutney & Brie: Bone-in half chicken, smoked in house and

finished on the grill, served with a brie & apple chutney, Yukon gold mashed potatoes, and roasted carrots & parsnips

• Slow Braised Pork Shank: Tender pork shank slow braised, finished with a gremolata, and

plated over white beans with braised red & green cabbage • Shrimp, Sausage & Chicken Jambalaya: Shrimp, Andouille sausage, chicken, tomato, bell

pepper, mushroom, garlic and herbs slow simmered in a tomato-Cajun cream sauce and served over white rice

THIRD COURSE CHOICE TO SHARE:

Warm Apple Strudle Chocolate Lava Cake

121 South Union Street, Alexandria, VA | 703.548.1785 | www.unionstreetpublichouse.com

Choice of:

Caesar Salad

Romaine, Brioche Croutons & Percorino Romano Cheese

House Greens

Baby Lettuce, Pickled Red Onions, Plum Tomato & Feta Cheese

Choice of:

Pecan Crusted Rainbow Trout

Grits, Garlicky Baby Spinach & Candied Bacon Vinaigrette

Grilled Chicken Breast

Fingerling Potato Confit & Seasonal Vegetable Salad

Shrimp Gumbo

Smoked Chicken, Andouille Sausage, Tasso Ham and Okra over Carolina Rice

Fish & Chips

Beer Battered Atlantic Cod with Lemon & Tartar Sauce

Cast Iron Strip Steak (Add $6)

Caramelized Spanish Onions & French Fries

Lobster Shrimp & Grits (Add $6)

Tasso Ham, Baby Spinach, Bacon & Preserved Tomato

Dessert

Chef’s Selections

Villa Di Este Alexandria Restaurant Week Menu

Three Course Meal, $35 for 2 people*

Appetizer

Choice of:

Insalata Mista Fresh house salad served in our Chef’s Italian vinaigrette

Zuppa del Giorno Soup of the Day

Main Course Choice of:

Gnocchi con Salsa di Pomodoro con Mozzarella e Funghi Potato dumpling pasta served in a tomato sauce

with mushrooms and fresh mozzarella

Tilapia alla Livornese Fresh tilapia served with olives and capers in a tomato sauce

Scaloppine di Maiale Normanda Pork scaloppine sautéed with mushrooms and caramelized apples in a light

sherry cream sauce

Dessert Choice of:

Tiramisu

Vanilla Ice Cream

* Cost excludes tax & gratuity, beverages, and alcohol. No substitutions, coupons, or promotional gift certificates valid with this menu.

Alexandria Restaurant Week Winter 2014

$35+ DINNER FOR TWO (Includes 2 Miso Soup)

693 N.Washington St., Alexandria, VA 22314 | (703)566-3695 | www.zentorestaurant.com

$35 Three Course

Prix-Fixe

3 Course Dinner Menu

Choice of Appetizer

Calamari and Baby Octopus Salad with Green Beans and

Cherry Tomatoes with Limoncello Dressing

Homemade Burrata (Double Cream Fresh Mozzarella) with Beets

Endive with Walnut, Poached Pears, and Balsamic

Vinaigrette with Roquefort Cheese

Fennel and Arugola with Lemon Dressing

Salami Plate

Fried Calamari

Mussels in Spicy White Sauce

½ Homemade Pumpkin Ravioli with Sage and Butter and Amaretto Cookies

½ Homemade Veal Raviolini with Sage and Butter Sauce

Choice of Entrée

Homemade Pumpkin Ravioli with Sage and Butter

And Amaretto Cookies

Bucatini with Tuscan Meatballs (filled with Spinach, Ricotta and Pine Nuts) in Tomato Sauce

Homemade Veal Raviolini with Sage and Butter Sauce

Homemade Mushroom Ravioli with Truffle Oil, Sage and

Butter Sauce Homemade Black Linguini with Scallops, Clams, Shrimp,

and Cherry Tomatoes in Spicy White Sauce

**Grilled Filet of Rockfish with Fine Herbs and Lemon Butter Sauce served with Sautéed Fennel

**Grilled Salmon served with Fresh Tomatoes, Pine Nuts,

and Basil served with Spinach

Veal with Parmesan Gratine with Sage Wine Sauce Served with Broccoli Di Rabe

Osso Buco with Polenta

Choice of Dessert

Cheese Plate Chocolate Mousse

Pistachio or Coffee Gelato Chocolate Cake with Vanilla Gelato

Coffee Panna Cotta with Chocolate Sauce Fresh Berries with Vanilla Gelato

Please choose one item from each category

$35.00 (This menu may not be shared, One Person per Order of 3 Course Menu)

The maximum number of payment allowed per table is four (4)

RESTAURANT WEEK

AT BILBO BAGGINS

COME JOIN US FOR OUR PREFIX MENU

LUNCH PREFIX $20.14 DINNER PREFIX $ 35.00

LUNCH THREE COURSE

MEAL

APPETIZER Portabella mushroom & baked

brie

ENTREE CEDAR PLANK SALMON

OR

CHICKEN PORTABELLO

DESSERT OF YOUR CHOICE

DINNER THREE COURSE MEAL

APPETIZER Portabella mushroom & baked brie


OR

CHICKEN PORTABELLO

OR

CINNAMON PORK


RESTAURANT WEEK

AT BILBO BAGGINS

COME JOIN US FOR OUR PREFIX MENU

LUNCH PREFIX $20.14 DINNER PREFIX $ 35.00

LUNCH THREE COURSE

MEAL

APPETIZER Portabella mushroom & baked

brie


OR

CHICKEN PORTABELLO


DINNER THREE COURSE MEAL

APPETIZER Portabella mushroom & baked brie


OR

CHICKEN PORTABELLO

OR

CINNAMON PORK


Restaurant Week 2014 $35.14 per person

Dinner Menu FIRST COURSE

(Choice of one)

Caesar Salad crisp romaine, shaved Parmesan, croutons

& our own Caesar dressing

Clam Chowder Award-winning, New England style chowder

SECOND COURSE

(Choice of one)

Braised Short Rib Cabernet Demi-Glace, Garlic Mashed Potatoes & Fresh Asparagus

Chesapeake Chicken

Pan-seared with seasoned breadcrumbs, topped with creamy country gravy and prosciutto crisp served with Yukon gold mashed potatoes

Cedar Plank Salmon

Served with Asian green beans & coconut ginger rice

THIRD COURSE (Choice of one) Crème Brulee

NY Style Cheesecake

Price does not include tax or gratuity. Beverages not included. *These items are cooked to order. Consuming raw or undercooked meats, seafood,

mollusk or eggs may increase your risk of foodborne illness.

CORNBREADPANZANELLA WITH

BUTTERMILK VINAIGRETTE8.

FANCY GREEN BEANCASSEROLE WITH CRISPY

ONIONS7.

CARAMELIZED LOCALMUSHROOMS WITHSAUTEED SHALLOTS

6.

BAKED CORN PUDDINGWITH PARMESAN TUILE

7.

BROCCOLI &CAULIFLOWER GRATIN WITH

ANDOUILLE SAUSAGE 7.

CIDER BRINED GREENS WITHHOUSE CURED BACON

6.

LITTLE LOCAL OYSTER SANDWICHES Tabasco Remoulade

VIRGINIA HAM BUTTERMILK BISCUITS Grainy

Mustard, Cornichons

CAST IRON SHRIMP Garlic Confit, Grilled Lemon, Fresh Herbs

BAKED PIMENTO CHEESE Bacon Jam, Toast Points

HALF SEARED TUNA Braised Lentils, Alsatian Cabbage,

GRILLED BONE MARROW Lemon & Pear Confit, Parsley Salad

THE BOARD

Chef’s Daily Selection of Sausages & Cured Meats

TONIGHT’S SOUP Please Inquire

FARM GREENS Butter Lettuce, Shaved Vegetables, Bistro Vinaigrette

CF WEDGE House Cured Bacon, Tobacco Onions, Blue Cheese Dressing

LOCAL FRISEE Pork Belly, Poached Farm Egg, Crouton, Mustard Vinaigrette

CHOPHOUSE Kale, Radicchio, Pear, Candy Striped Beets,Pistachio Feta, Honey Sherry Vinaigrette

ROASTED CHICKEN SALAD Autumn Greens, Potato, Mushrooms,Blue Cheese, Poached Egg, Red Wine Vinaigrette

APPLE CHESTNUT & RICOTTA RAVIOLI

Sunchoke Puree,

ROASTED GOLDEN TILE FISH Anson Mills Sweet Potato Grits,

BUTERMILK BRINED FRIED CHEICKEN Mashed Taters, Pickled Coleslaw,

SEARED DAY BOAT SCALLOPS Shaved Brussels Sprouts, Turban Squash,

BRAISED PORK SHANK Creamy Polenta, Rosemary Pan Jus

......................................................

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISHOR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

SMALLS7.

6.

MP.

8.

12.

6.

14.

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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

200920111883

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MUSSELS

STEAMED KETTLE OF FRESH PRINCE EDWARD

ISLAND MUSSELS

with Sauteed Tomatoes,Capers, Garlic, Parmesan

& White Wine 12.

with Chorizo,

Garlic & Green Apple 12.

with Green Curry,Coconut Milk,

& Fresh Cilantro 12.

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...

...

PETITE SNACKS......................................................

ANSON MILLSROASTED HEIRLOOM

HOMINY4.

ROSEMARY ROASTED KALEIDESCOPE CARROTS

4.

WARM VERMONTCHEDDAR GOUGERES

4.

9./16.

22.

19.

24.

19.

ON THE SIDE

...

7.

7.

8.

9.

9.

13.

SALADS

SUPPER

COLUMBIAFIREHOUSE.COM

......................................................SANDWICHES

C H O P H O U S ETAVERN STEAK8oz

DRY AGED PRIME RIB 10oz or 16 oz

NY STRIP STEAK14oz

........

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PORTERHOUSE24oz

FILET MIGNON8oz BONE-IN RIBEYE32oz

22.

27./34.

34.

44.

30.

49.

Smoked Tomato Hollandaise ChimichurriRosemary-Blue Butter

Classic BearnaiseBourbon-Bacon Butter

& B U T T E R S - $ 2 each

Porcini-Red Wine Butter

S A U C E S

ROSEMARY GARLIC FRIES (or) BUTTERMILK BRINED ONION RINGSSmoked Mayonnaise, Ketchup & Buttermilk Goat Cheese

7.

...

...

...

...

...

Black Olive Vinaigrette & Crispy Leeks

3 COURSES:STARTERENTREE

DESSERT$35.14

(excludes Chophouse Section, Mussels, The Board, and

Cookies & Confections Dessert)

3 WINE PAIRINGS$15

RESTAURANTWEEK2014

RESTAURANTWEEK STEAKS......................................................

8oz Norfolk Ridge �llet w/ smashed �ngerling potatoes, braised greens, sauce bordelaise 8oz Norfolk Ridge tavern steak w/ house cut fries, green salad and sauce bearnaise

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

Giblet Gravy

Braised Fennel, Huckleberry Gastrique

Mulled Cider Syrup

American Grana, Sage Brown Butter, Crumbled Amoretti

FIREHOUSE ANGUSBURGER

Pimento Cheese,House Cured Bacon

& Caramelized Onions12.

PORTOBELLO CLUBGoat Cheese, Oven RoastedTomatoes & Smoked Mayo

11.

... ...

......

...

ALEXANDRIA RESTAURANT WEEK 2014

Friday, January 17th - Sunday, January 26th 3 Course Prix Fixe Menu - $35 excluding beverages, tax and gratuity

Soup of the Day

Or

Red Beet Salad served with Feta Cheese and a Pear William Dressing

Or

Bay Scallops, Baby Shrimp and Mussels with a Béchamel Mushroom Sauce

Fillet of Salmon served on a Bed of Forbidden Rice with a Red Bell Pepper Sauce

Or

Veal Scaloppini served with an Apple Brandy Mushroom Sauce

Or

Butternut Squash, Chestnut and Goat Cheese Risotto

Caramel Tart served with Vanilla Ice Cream and a Wild Berry Sauce

Or

Chocolate Bread Pudding served with Mint Ice Cream

703.717.9151 205 E. Howell Avenue, Alexandria, VA 22301 www.delraycafe.com

Flat Iron Restaurant Week

$35 per Person

Starters Choose One

Fresh avocado, chopped apple wood bacon, grape tomatoes, egg quarters, Monterey jack cheese atop lettuce tossed in a creamy goddess

dressing

Chef Specialties Choose One

Desserts Choose One

Restaurant Week Dinner Menu 4 Courses for $35January 17 - 26, 2014

Geranio

Choice of:

Butternut Squash Soup with Honey and Sage

Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts

Grilled Garlic Bruscetta with Fresh Mozzarella and Dipping Sauces

Choice of:

Penne with Seared Fresh Tuna, Black Olives, Tomatoes and Capers

Cappellini with Smoked Chicken, Field Mushrooms, Tomatoes and Spinach with Garlic XVOO

Wild Mushroom Risotto with Pancetta, English Peas, Shaved Parmesan, and White Truffle Oil

Choice of:

Grilled Atlantic Salmon with Mashed Potatoes, Pancetta and Roasted Garlic and Shallots; Red Wine Sauce

(served medium-rare unless requested otherwise)

Oven Roasted Pork Loin with Creamy Polenta, Wilted Spinach and Crispy Onions; Pancetta Jus

Oven Roasted Breast of Free Range Chicken with Porcini Risotto and

Pea Shoots with Wild Mushrooms and Sage

Choice of:

Our own Tiramisu with Homemade Mascarpone

Fresh Red Berries with Marsala Sabayon

Selection of our Homemade Ice Cream or Sorbet

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

Tax and Gratuity Not Included

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118 South Royal Street (at King St., near Market Square) Old Town, Alexandria 703.664.0214 www.GRAPEandBEAN.com

HOUSE-MADE SOUP OF THE DAY Made with local, organic vegetables from Tuscarora Farms MELTED LEEK + MUSHROOM CROSTINI Slowly cooked local leeks mixed with roasted local organic mushrooms and thyme served on toasted baguette. SMOKED TROUT “BRANDADE” Pecan wood smoked trout whipped with Yukon gold potato, cream, olive oil, garlic, and horseradish. Served hot with toasted bread. FINNOCHIO DE PARMA Slow cooked local organic finnochio (Italian for fennel), roasted potatoes, confit garlic, lemon, house-made breadcrumbs, + Parmigiano Reggiano. BACON WRAPPED ALMOND + CHEVRE STUFFED DATES Medjool dates stuffed with a marcona almond and locally sourced Cherry Glen chevre. Wrapped with Nueskes smoked bacon and served hot.

RICOTTA + ROASTED CAULIFLOWER CROSTINI Fresh, locally sourced Cherry Glen ricotta on toasted baguette, topped with pan roasted local cauliflower tossed with capers, lemon, and parsley.

WARM DUCK RILLETTE + ROASTED GARLIC House-made timbale of rich, smoky, shredded Hudson Valley Duck, assorted breads, and roasted garlic. PETITE GRAPE + BEAN SALAD Fresh greens tossed with marcona almonds, cucumber, citrus dressing, with shaved Italian Pecorino + Spanish Boquerones (famous white anchovies).

HARVEST SALAD Roasted local butternut squash, local farm fresh apples, white beans, and parsley almond pesto tossed with organic mixed greens and citrus dressing, and topped with salted pumpkin seeds. COFFEE BRAISED SHORT RIBS WITH FARRO + VEGETABLE "RISOTTO” Blue Bottle Coffee braised beef short ribs served over creamy farro with carrots and celery root.

HOUSE-SMOKED CHICKEN POT PIE Rich + creamy made with house smoked chicken, fresh vegetables, local organic cream, + herbs. Topped with flaky puff pastry. HARISSA SPICED LAMB TENDERLOIN + LENTIL RAGOUT Free-range Australian lamb loin, rubbed with house-made harissa, roasted and served over warm spiced lentil, chickpea, + local organic swiss chard ragout. EGGPLANT + RICOTTA ‘LASAGNA’ Roasted eggplant layered with Italian Pomodorina tomato sauce, herbed Cherry Glen ricotta, + topped with organic parmesan cheese. SHRIMP + GRITS Plump garlic + herb marinated shrimp served over warm, cheesy polenta with spicy roasted tomato puree topped with crispy Serrano ham.

SELECTION OF RESERVE WINES Array of wines from around the world, hand-selected to provide the ideal pairing for these specific foods, served by the glass.

2014 Restaurant Week $35.14

Appetizers

Pumpkin Soup red onion marmalade, brioche croutons, pumpkin Oil

Pate Grandmere Burgers Black Pepper Bacon, whole grain mustard, frisee, giardiniera

Belgian Endive and Chicory Salad Cashel blue cheese, heirloom apples, walnuts, creamy banyuls vinaigrette

Entrées Beef Bourguignon

Red wine braised short rib, pomme puree, market vegetables

Katafi Wrapped Scottish Salmon F Artichoke barigoule, confit fingerling potatoes, tomato jam

Pan Roasted Amish Chicken

breast, thigh, quinoa cake, pickled chiogga beets, tamarind sauce

Dessert Profiteroles

Trio of ice cream, warm Valrhona chocolate sauce

Chocolate Glazed Chocolate Tart raspberry sorbetto, virginia peanuts

Petite Fours

Wine pairings available for $20

IL PORTO Restaurant Week Dinner Menu | January 2014

4 Courses for $35

Appetizers

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

Mozzarella Tomato

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

Antipasto

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

Salad

Il Porto’s famous house salad with homemade Italian dressing & freshly baked bread

Entrée Selections

Pollo Siciliano

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

Pesce Fresco

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

Saltimbucca alla Romana

fresh veal scaloppini sautéed in a white wine sauce, topped with prosciutto ham and melted mozzarella cheese

Pasta alla Veneziana

filet of Fish, Gulf shrimp, Bay scallops, Lobster, Penne Rigatte & Fussilli pastas sautéed in a light cream sauce garnished with fresh Broccoli Flowerettes

Dessert

White Chocolate Cassis, Tiramisu or Spumoni Ice Cream

IL PORTO RISTORANTE, 1 21 KING STREET, ALEXANDRIA, VA 2231 4

703- 836- 8833 WWW. ILPORTORISTORANTE. COM

One Marina Drive, Alexandria, VA 22314indigolanding.com | 703.548.0001 Like us on Facebook

Dinner

Guest Services is actively commited to providing fresh, high-quality and sustainable products. We source all food items seasonally, locally and farm-raised whenever

possible. Best practices in energy conservation and recycling programs further enhance our continued efforts.

Appetizer

Crab Pot Sticker with Pickled Cabbage

orBaby Arugula Salad with Duck Prosciutto

Shaved Parmesan, Cranberry Vinaigrette

Choice ofHouse Smoked Sirloin of Beef, Au Jus

Pommes Anna, Pistachio Popover, Roasted Carrot, Horseradish Granitéor

Grilled Arctic CharSweet Potato Gnocchi, Baby Spinach

Beurre Rouge

Entrée

2014 - Restaurant Week / January 17-26Dinner - $35.00

Dessert

Caramelized Rice PuddingWinter Fruits, Mango Coulis

orSoufflé Chocolate Caramel Cake

Chocolate Ganache, Toasted Almond Gelato

ALEXANDRIA RESTAURANT WEEK 2014

Monday, January 20th - Sunday, January 26th 3 Course Prix Fixe Menu - $35 excluding beverages, tax and gratuity

La Soupe du Jour

Soup of the Day Or

La Salade de Laitue et d'Endive et sa Vinaigrette de Dijon au Citron Boston and Endive Salad with Lemon-Dijon Vinaigrette

Or Assiette de Saumon Fumé aux Câpres et Échalottes Classic Smoked Salmon Plate with Capers and Shallots

Or Fricassée de Champignons Sauvages et sa Sauce au Porto

Cassoulet of Wild Mushrooms with a Port Wine Sauce Or

Les Moules hors de leurs Coquilles au Curry PEI Mussels out of Shell in a Mild Curry Broth

Or Les Escargots aux Persil, Ail et Beurre Snails with a Parsley, Garlic Butter Sauce

Filet de Saumon sur du Cous Cous à l Épinard et sa Sauce au Safran

Fillet of Salmon with a Spinach Pearl Cous Cous and a Saffron Sauce Or

Le Gâteau de Crabe Bleu aux Olives Noires, Tomates et Beurre Blanc Maryland Jumbo Lump Crab Cake with Black Olives and Tomato Beurre Blanc Sauce

Or Les Cotes de Boeuf au Vin Rouge sur un Lit de Polenta aux Champignons

Braised Beef Short Ribs served on Creamy Mushroom Polenta and a Burgundy Wine Sauce Or

Le Steak de Foie de Veau aux Lardons et Échalottes Calf’s Liver Steak served with Shallots and Smoked Applewood Bacon

Or Steak aux Poivre Vert

6 oz. Black Angus Culotte Sirloin Steak with a Green Peppercorn Sauce

La Crème Brûlée à la Vanille Traditional Crème Brûlée

Or Les Parfums de Sorbets

Assortment of Homemade Sorbets Or

Le Choix de Soufflé Choice of Raspberry or Hazelnut Soufflés (or Grand Marnier Soufflé +$3)

Or Profiterolles

Puff Pastry with Vanilla Ice Cream and Chocolate Sauce 703.683.1007 218 N. Lee Street, Alexandria, VA 22314 www.labergerie.com

CORDERO AL CHILINDRÓNAUSTRALIAN BRAISED LAMB RESTAURANT WEEK SPECIAL

cordero al chilindrón is a stew traditionally cooked in a large iron pot over an open fire. it was a meal typically eaten by basque shepherds while traveling through the rioja region of spain.

our version of this classic stew is prepared with australian leg of lamb, white wine, garlic cloves, julienned peppers, paprika and diced fried potatoes.

SANGRIAS & WINES | SELECT ONE (WITH DINNER ONLY)

RESTAURANT WEEK MENUavailable at alexandria location. select any three tapas from this menu and a dessert for lunch (available until 4pm). lunch price is $20.

for dinner, select three tapas, a dessert and also glass of wine or sangria from the rw menu. dinner price is $35. guests must be of legal drinking age to consume alcohol.

RESTAURANT

JANUARY 17-26, 2014

WEEK

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 2012 | verdejo - crisp, dry and vibrant with grapefruit aromas

thomas henry 2012 | chardonnay - light oakiness, notes of apple and pear

rosa de arrocal 2012 | tempranillo - lively rosé, intense color, a slight sweetness

acentor 2011 | garnacha tintorera - soft wine from 50-year-old vines

el primavera 2011 | tempranillo - modern, earthy rioja aged in caves

atrium 2011 | merlot - uncommon spanish varietal, mature fruits, truffle

3 TAPAS & DESSERT

LUNCH OPTION AVAILABLE EVERY DAY UNTIL 4PM

DINNER PRICE INCLUDES WINE OR SANGRIA

$20 LUNCH | $35 DINNER

*DINNER PRICING BEGINS AT 4PM AND INCLUDES ONE GLASS OF WINE OR SANGRIA

ALEXANDRIA

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, Manchego ice cream

DESSERTS (SELECT ONE)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 cordero de australia al chilindrón | classic stew, braised leg of australian lamb, roasted garlic, paprika, peppers, potato

paella mixta | chicken, clams, shrimp, scallops, mussels, squid, chorizo

brocheta de polloGF | marinated grilled chicken breast skewers, bell pepper

empanadas de carne | stuffed pastry shells, seasoned ground beef, tetilla cheese

dátiles con tocinoGF | grilled bacon-wrapped dates, cabrales cheese filling

buey a la planchaGF | grilled angus sirloin steak, herb potatoes, cabrales cheese or sherry mushroom sauce

SEAFOOD TAPAScalamares a la andaluza | fried squid, lemon aioli

pulpo a la gallegaGF | steamed octopus, paprika, sliced steamed potato

pochas con almejas | white bean stew, steamed littleneck clams

gambas al ajilloGF | sautéed shrimp, extra virgin olive oil, garlic, hot peppers

tabla de caballa | mackerel, piquillo pepper, olive oil

bacalao a la vizcainaGF | salted cod, sun-dried red pepper and tomato sauce

vieiras y txangurro | pan-seared scallops, maryland blue crab casserole

mejillones al eneldoGF | fresh sautéed mussels, vermouth, celery, onion, dill

brocheta de mariscoGF | shrimp and bacon-wrapped scallops skewer, lemon emulsion

salmón a la planchaGF | grilled salmon, sautéed mushrooms, rich mushroom sauce

gambas gabardina | fried shrimp skewers, spicy aioli

tabla de salmón | smoked salmon, lemon-infused cream cheese, capers, onion

piquillos rellenos | fried stuffed piquillo pepper, shrimp, spinach leaves, white mushrooms

VEGETARIAN 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

berenjenas fritas | fried eggplant slices, cabrales dip

patatas bravas | fried potatoes, spicy tomato sauce, aioli

meloso de verduras | rich and creamy short-grain rice, asparagus and piquillo peppers

esparragos a la planchaGF | grilled asparagus spears, mushroom vinaigrette

brocheta de verdurasGF | skewer of grilled carrot, eggplant, mushroom, corn, zucchini, squash, pepper and tomato

canelones de berenjenas | stuffed eggplant rolls, tomato, piquillo pepper, goat cheese

espinacas con arándanos | sautéed spinach, pine nuts, dried cranberries

tortilla de patatasGF | moist, made-to-order potato, onion omelet

cazuela de setas | assorted mushroom casserole, fried egg with a soft center, mashed potato, truffle oil

manchego frito | fried cheese, herbs, orange marmalade dip

patatas de churrería | thinly sliced potato chips, avocado mint dip ≠

albóndigasGF | beef and pork meatballs, white wine, onion, spicy mustard sauce

solomillo de cerdoGF | bacon-wrapped pork tenderloin, your choice cabrales cheese or sweet sherry sauce

croquetas de pollo y jamón | chicken croquettes, lightly breaded, diced ham

ensalada de polloGF | seasoned grilled chicken, romaine, corn, red onion, portobello, tomato, vinaigrette

empanadas de pollo | stuffed pastry shells, chicken, vegetables, tetilla cheese

brocheta de corderoGF | skewers of grilled lamb and pineapple, mint sauce

RESTAURANT WEEK TAPAS (SELECT ANY THREE) please select any three tapas from the list of meat, vegetarian and seafood dishes below.

Three Courses for $35 Choose from our ‘Classics’ ... Whole table participation please.

appetizerCLASSIC CAESAR SALAD

• White anchovies.

CHICKEN LIVER MOUSSECountry style toast points, cherry compote, black truffles.

FRIED GREEN TOMATOES• Creamed spinach, fried egg, Hollandaise sauce.

main courseHOME STYLE MEATLOAF

Green beans, bacon, whipped potatoes, pan gravy.

MUSHROOM RAVIOLIBlack truffles, fontina cheese.

CHESAPEAKE BAY SEAFOOD CHOWDERClams, mussels, oysters, shrimp, crab, cod, scallop velouté.

DESSERTMAJESTIC COCONUT CAKE

• Coconut crème anglaise.

KEY LIME PIE• Coconut crème anglaise, candied tangerines.

DEATH BY CHOCOLATE CAKEChocolate sauce, chocolate sprinkles, port wine-cherry sauce.

restaurant week 2014

Alexandria Restaurant Week at The Mount Vernon Inn

January 17 – 26, 2014 * * 35 Prix-Fixe 3 Course Menu* *

(Per Person, Plus tax & Gratuity)

Starters

Chicken Andouille & Shrimp Gumbo

Crab Mac & Cheese

Sweet Potato Ravioli tossed in Fresh Rosemary, Thyme and a Brown Butter Sauce

Roasted Beet & Apple Salad with Toasted Pistachios, Goat Cheese, tossed in Balsamic Vinaigrette

and finished with Apple Cider Glaze

Entrees

12oz Grilled New York Strip with a Bleu Cheese Crust and topped with Truffle Honey

Veal Piccata with Artichokes and Mushrooms

Blackened Shrimp & Grits in a Spiced Crustacean Broth

Grilled Red Snapper with Blood Orange Butter Sauce

Desserts

Crème Brûlée White Chocolate Cheesecake

Apple and Cranberry Cobbler á la Mode

RTS RESTAURANT WEEK MENU

Appetizer Choice of

She Crab Soup Chicken Andouille Gumbo Our specialty With garlic parsley rice

Crawfish & Shrimp Beignets Oysters Three Way

with garlic mayo One each of our three baked oysters

Entree Choice of

* Andouille Crusted Mahi Mahi On a bed of roasted potatoes with a Creole Meuniere sauce

* ATurbo Dog@ Braised Short Ribs With horseradish mashed potatoes with caramelized onions

and corn maque choux

* Shellfish Etouffée Gulf shrimp, lump crab & crawfish Asmothered@ Cajun Style

served with garlic-parsley rice

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

DESSERT

Choice of

Creole Bread Pudding Chocolate Mousse Coconut Custard “Oatmeal” Pie w/ Baily=s Irish Cream sauce w/rich Belgian Chocolate topped with cinnamon whipped cream

& drizzled with caramel sauce

$35.00 pp


3804 Mt. Vernon Ave PH 703 684-6010

www.rtsrestaurant.net

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.

CUP OF THE SOUP OF THE DAY

ST. PHILLIP’S ISLAND CRAB CAKES

Two grilled, Southwestern-seasoned jumbo lump crab cakes with roasted asparagus and fresh coleslaw.

CEDAR PLANK SALMON* AND TED’S PETITE BISON FILET*

Perfect pairing of our oven-roasted cedar plank salmon and hand-cut bison filet, which is gently seasoned, evenlyseared in olive oil and finished with lemon butter.

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 2014JANUARY 17 - 26

For just $35 you can enjoy an appetizer, an entrée, a dessert and a glass of wine.

Alexandria’s Winter Restaurant Week

January 17 – 26, 2014

Three Course Price Fixe Dinner for $35.00 per person

Antipasti Choice of:

Cozze Gratinate Fresh mussels, breadcrumbs and garlic.

Polenta Cake Stuffed polenta with sea scallops, black olives over a bed of marinara sauce.

Prosciutto e Mozzarella Sliced Parma ham and fresh mozzarella cheese.

Insalata Mista Mesclum lettuce, apples, grapefruit, walnuts, French vinaigrette.

Entrees Choice of:

Capellini “Imperiale” Angel hair pasta, jumbo lump crabmeat, asparagus, Alfredo sauce,

parmesan cheese, gratine.

Pesce del Golfo “Maggiordomo” Mahi-Mahi filet, baby shrimp, fresh herbs, beurre blanc.

Scaloppini di Vitello “Della Costa” Veal scaloppini, pancetta, mushrooms, almonds, white wine sauce.

Petto d’Anitra con Lampone Breast of duck with fresh raspberry sauce.

Dolce Select from our extensive tray of desserts, coffee or tea.

Menu price per person. Tax and gratuity additional.

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

JANUARY FRIDAY 17 - SUNDAY 26, 2014

5:30pm - 9:30pm

THREE COURSE PRIX FIXE MENU

Choose one

WINTER SQUASH SOUP

Spiced crème fraiche

WARM SPINACH SALAD

Egg, mushroom, tomato, red onion

Bacon candy vinaigrette

Choose one

SEARED ARTIC CHAR

Mojito pesto, warm root vegetable salad

GRILLED PORK CHOP

Mashed cheddar and leek potatoes, carrots,

caramelized onions, mustard and hard cider jus

SWEET POTATO AND QUINOA RAVIOLI

Apple sage cream

PAN SEARED CHICKEN

Celery root puree, seasonal vegetables

Choose one

Alexandria Restaurant Week- 2014 Starter (Choose One) Chef’s Soup Creation Grilled Korean BBQ Wings Blue Corn Nachos, ropa vieja chicken, pepperjack & oaxaca cheese, pico de gallo, fresno chili Entrée (Choose One) Pan Seared Salmon, parmesan quinoa risotto, roasted red pepper harissa sauce, extra virgin olive oil tossed local greens Not Your Mom’s Chicken Dinner, grilled bone in chicken breast, roasted garlic brussels sprouts, sun-dried tomato and maryland goat cheese polenta, madeira thyme sauce, local wild mushrooms Soy Caramel-Marinated Flank Steak, sweet potato hash, pickled fried onions Dessert (Choose One)

Peanut Butter & Chocolate Icebox Pie, creamy peanut butter filling covered with chocolate ganache, peanuts

White Chocolate Cherry Brioche Bread Pudding, dried cherries, vanilla bean crème anglaise

WAREHOUSE BAR & GRILL RESTAURANT WEEK

Appetizer Choice of

She Crab Soup Crawfish & Shrimp Beignets our specialty with garlic mayo

Wasabi Crusted Fried Oysters Texas Cloaked Shrimp with chili mayo Shrimp & jalapeno peppers wrapped in

bacon, w/barbecue sauce & corn relish

Entree

Choice of

* Grilled “Bistro” Filet Mignon & All Lump Crabcake Served with smashed potatoes

* Shellfish Etouffée Lobster, shrimp and scallops Asmothered@ Cajun style

served with garlic-parsley rice

*Macadamia Nut Crusted Mahi Mahi With lobster cream sauce & fresh asparagus

* Braised Beef Short Ribs With saffron risotto & fresh asparagus

DESSERT Choice of

Creole Bread Pudding Fresh Strawberries

w/chantilly cream w/chantilly cream

Triple Chocolate Decadence

w/raspberry sauce & chantilly cream

$35.00 pp


214 King Street Alexandria, VA 22314

www.warehousebarandgrill.com

WHARF RESTAURANT WEEK MENU

Appetizer Choice of

She Crab Soup New England Clam Chowder a house specialty rich and creamy with red bliss potatoes

Lobster Crabcake Shrimp & “Blue Crab”Fritters drizzled with Florida mustard sauce with spicy Sriracha Aioli

Entree Choice of

* Maine Lobster-Scallop Au Gratin

Baked in cream & topped with imported gruyére

Served with french fries

* Stuffed Chesapeake Flounder With lump crab & crab butter cream sauce

Served with saffron rice

* Grilled ABistro@ Filet Mignon & Fried Shrimp With “béarnaise” butter & garlic mashed potatoes

* Horseradish Crusted Maine Salmon With fresh asparagus and honey-citrus beurre blanc

Served with saffron rice

DESSERT

Choice of

White Chocolate Raspberry Bread Pudding Wharf Chocolate “Ecstasy” With raspberry coulis and whipped cream With white chocolate sauce & raspberry coulis

Coconut Custard AOatmeal@ Pie Drizzled with caramel sauce & topped with cinnamon whipped cream

$35.00 pp


www.wharfrestaurant.com

Documents

2014 Alexandria Restaurant Week Menus