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Check out the list of participating restaurants and book your table online to see why everyone, including Bon Appétit and Food & Wine, are raving about Alexandria's dining scene. VisitAlexVa.com
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Lunch For 2 $25 Appetizer/Botanas
Queso, Guac, 5 Wings,
Marinated, Dry Rubbed and Mesquite Grilled Served with Ranch/Blue Cheese
Entrée/Plato Fuerte
Chose 1 of the Following
Chicken Fajitas For 2 Sizzling Onions, Peppers, Jack & Cheddar Cheeses, Rice, Beans, Tortillas, Guac, Sour Cream, Pico de Gallo
Salad with Protein
$2.00 extra for Seafood
2 Spicy Beef Tacos
Beans, Rice, Guac, Sour Cream, Pico
Dessert/Postre Any Choice
$15 Additional Fee
2 Best Damn Margaritas
7/24/2015
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions
Restaurant Week: Summer 2015 Monday, August 17th – Sunday, September 6th
Three-Course Lunch prix fixe $22 (Choice of a first course, an entree and a dessert)
Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”
First Course
“Gratinée a l’oignon”: French onion soup
“Escargots au Pistou”: Sauteed snails in garlicky basil pistou, baguette croutons
“Charcuterie de Canard”: confit leg, prosciutto, rillettes, with fruit chutney and crostini
“Paté de Campagne”: Country pate, mustard, cornichons, pickled onions
“Salade verte”: Organic mesclun lettuce, balsamic vinaigrette
“Salade de tomates et Mozzarelle”: Farmer’s market tomatoes, Mozzarella, basil, olive oil, fleur de sel
Entrees
“Croque Monsieur” with pommes frites and green salad Grilled ham & cheese sandwich, Mornay sauce
“Frisée aux Lardons” Poached *egg over frisee salad, lardons, croutons, shallot vinaigrette
“Le Royal with cheese” with pommes frites and green salad Virginia Grass Fed beef *burger, Vt Cheddar, Brioche bun, lettuce & Tomato
“Moules Basquaise, pommes frites” Mussels steamed in Espelette pepper sauce
“Saumon poelé, vinaigrette aux citrons” Norwegian *salmon, Preserved lemon, Fingerlings, green beans, tomatoes and corn
“Bavette Maitre d’Hôtel”: (Suppl. $5)
Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad
“Poulet Basquaise” with sauteed fingerling potatoes Amish chicken roasted with Espelette, tomato, peppers, onion, garlic...
Roasted Corn risotto with Basil coulis
Desserts
“Assiette de Fromages”: House Cheese plate (Suppl. $5)
Vanilla bean crème brûlée (GF)
Valrhona Manjari Pot de Crème (GF)
“Tarte au citron vert et bleuets”: Lime curd tartlet and blueberries
“Profiteroles au chocolat”
Espresso Crème Caramel (GF)
WWW.COLUMBIAFIREHOUSE.COM.............................................................
RESTAURANT WEEKLUNCH 2015
STARTERTHE WEDGE
Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,
Blue Cheese Dressing
SPICY TOMATO GAZPACHO Cilantro, Cucumbers,
Bell Peppers, Maryland Crab Salad
ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons,
Parmesan Dressing
...
...
ENTREEPAN ROASTED GNOCCHI
Maitake Mushrooms, Pearl Onions,Sugar Snap Peas, Parmesan Broth
CATFISH Blue Corn Meal Crust, Bacon,Braised Greens, Creamy Grits
BBQ PULED PORK Red Cabbage Slaw, Dijonaise,
Aged Cheddar, Jalapeno Biscuit
DESSERTCHOCOLATE MOUSSE
Cookie Crumble. Whipped Cream,Shaved Chocolate
ASSORTED ICE CREAM&
SORBET
3 COURSES ~ $20.153 BEER or WINE PAIRINGS ~ $15
...
...
...
WWW.COLUMBIAFIREHOUSE.COM.............................................................
RESTAURANT WEEKDINNER 2015
WWW.COLUMBIAFIREHOUSE.COM.............................................................
RESTAURANT WEEKBRUNCH 2015
STARTERTHE WEDGE
Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,
Blue Cheese Dressing
SPICY TOMATO GAZPACHO Cilantro, Cucumbers,
Bell Peppers, Maryland Crab Salad
CALAMARI & SHRIMP Quinoa Flour, Spicy Cherry Peppers,
Lemon Wedge, Tomato Sauce
...
...
ENTREEPAN ROASTED GNOCCHI
Maitake Mushrooms, Pearl Onions,Sugar Snap Peas, Parmesan Broth
CATFISH Blue Corn Meal Crust, Bacon,Braised Greens, Creamy Grits
STEAK & FRITES Balsamic Marinated Hanger Steak,
Thin Cut Fries, Salsa Verde
DESSERTCHOCOLATE MOUSSE
Cookie Crumble. Whipped Cream,Shaved Chocolate
ASSORTED ICE CREAM&
SORBET
3 COURSES ~ $35.153 BEER or WINE PAIRINGS ~ $15
...
...
...
STARTERTHE WEDGE
Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,
Blue Cheese Dressing
SPICY TOMATO GAZPACHO Cilantro, Cucumbers,
Bell Peppers, Maryland Crab Salad
ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons,
Parmesan Dressing
...
...
ENTREECOUNTRY HAM QUICHE
Flaky Pie Crust, Spinach, Beernaise,Roasted Red Peppers, Mixed Greens
BELGIAN WAFFLEBerry Compote, Fresh Banana,Maple Syrup, Whipped Cream
BBQ PULED PORK Red Cabbage Slaw, Dijonaise,
Aged Cheddar, Jalapeno Biscuit
DESSERTCHOCOLATE MOUSSE
Cookie Crumble. Whipped Cream,Shaved Chocolate
ASSORTED ICE CREAM&
SORBET
3 COURSES ~ $20.153 BEER or WINE PAIRINGS ~ $15
...
...
...
L U N C H - $22.00 (2 courses)
Four Cheese Risotto FrittersSmoked tomato aïoli and basil oil
Crisp Duck and Queso TaquitoBlack bean relish, sour cream,
spicy peach chutney
Indigo House Salad Fresh mixed lettuces, hearts of palm, tomato,
carrots, cucumber, roasted shiitake, champagne vinaigrette
Chef’s Bermuda Fish ChowderHouse-made sherry peppers
2015 Summer reStaurant Week
Chicken Cobb Salad Mesclun greens topped with
grilled chicken breast, hard cooked egg, chopped bacon, ripe tomato, bleu cheese and avocado,
buttermilk bleu cheese dressing on the side
Smoky Beef Cubano Beef brisket, honey ham, Swiss cheese, dill pickle and
Dijon mustard on crusty roll
Moroccan Spiced Vegetables Aromatic spiced summer vegetables simmered until tender;
served with grilled tofu, golden raisins, toasted almonds and basmati rice
APPETIZER:Choice Of
Choice OfENTRÉE:
Sunchoke Puree, Hen Of
*The consumption of raw or undercooked food may be hazardous to your health.
Please alert your server to any allergies you may have.
*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
Two Courses - $20, excluding Beverages, Taxes and Gratuity
218 N. Lee Street, Alexandria, VA 22314 703-683-1007
Alexandria Restaurant Week August 24-29, 2015
Lunch (Choose an Appetizer or Dessert to accompany your Entrée Choice)
Soup du Jour
Escargots
6 Snails with Garlic, Parsley Butter
Lamb Sausage with Vegetable Couscous and Turmeric Sauce
Bay Scallop Ceviche with Yuzu Dressing and Marinated Sweet Peppers
Roasted Beets with Blue Cheese and Granny Apple
****************
Norwegian Salmon with Ratatouille and Aged Balsamic
Crab Cake with Capers and Diced Tomato Sauce
Veal Scaloppini with Wild Mushroom Sauce
Black Angus Coulotte Steak with Green Pepper Sauce
Orecchiette Pasta with Spring Peas and Roasted Garlic Sauce
****************
Traditional Crème Brûlée
Profiteroles
Sorbet Assortment
The Mount Vernon Inn Restaurant 3200 Mount Vernon Memorial Highway, Mount Vernon, Virginia 22121 703.780.0011 | MountVernon.org/MountVernonInn
The Mount Vernon Inn Restaurant
Alexandria Summer Restaurant Week Friday, August 21 - Sunday, August 30
Make Reservations Online at OpenTable.com
Lunch: $15pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert
Appetizers (choose one) Spinach & Artichoke Dip
Colonial Hoecake
Creole Fried Green Tomatoes
Entrees (choose one) Colonial Turkey Pye
Bacon-Wrapped Meatloaf
Fried Green Tomato Sandwich
Desserts (choose one) Apple
Cherry Pie
Dinner: $35pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert
Appetizers (choose one) Wedge Salad
Maryland Crab Soup
Calamari
Spinach Dip
Entrees (choose one) All entrées served with mash potatoes & garlic spinach
8oz Prime Rib
Fried Chicken
Pork Chops
Scallops Francaise
Desserts (choose one) Key Lime Pie
Chocolate Marble Cheesecake
Tres Leche Cake
WHITE GAZPACHOTOASTED ALMONDS, SHVED GRAPES, PX SHERRY VINEGAR
ARUGULA SALADCRISP ARTICHOKE, SPICED PITA, YOGURT DRESSING
SHRIMP & GRITSCHEDDAR GRITS, TOMATO SAUCE, HERBS
PENNE PASTABLISTERED TOMATO, SUMMER SQUASH, GARDEN HERB PESTO
SALMONCONFIT FENNEL, SHAVED CHORIZO, SAUCE NERO
PULLED PORK SANDWICHTWO CABBAGE SLAW & POTATO SALAD
PEACH CAKEBROWN SUGAR CAKE, BOURBON SOAKED PEACHES,OATMEAL AND BLACK PEPPER LACE COOKIES,
HONEY YOGURT SORBET, TOASTED PECANS
CREMEUX TARTDARK CHOCOLATE MINT ICE CREAM, FUDGE AND CHOLATE NIBS
POPPYSEED FRIT TERSBLUEBERRY COMPOTE, ‘WHIPPED CREAM ICE CREAM’, VANILLA MASCARPONE
R E S T A U R A N T W E E K
EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA
I TEMS ARE COOKED TO ORDER AND MAY CONTA IN RAW INGRED IENTS .CONSUMING RAW OR UNDERCOOKED MEATS , POULTRY, SEAFOOD,SHELLF ISH OR EGGS MAY INCREASE YOUR R ISK OF FOOD-BORNE I LLNESSES , ESPEC IALLY I F YOU HAVE CERTA IN MED ICAL COND IT IONS .
Alexandria Restaurant Week $ 15.95 PP LUNCH & A BEVERAGE
August 21-30, 2015 (Served with a Miso soup)
- APPETIZER -
AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce
-ENTREE -
SASHIMI SPECIAL 11pcs Chef’s selection on Sashimi, Steamed rice
RESTAURANT WEEK’s BENTO BOX
6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,
Fried Shumai & Seaweed salad
SPECIAL COMBO SET * (CHOOSE ONE)
JAPANESE FIRECRACKER ROLL (8PCS) & SALMON SASHIMI (3 PCS)
MINI CHIRASHI & TEMPURA SET
KITSUNE UDON & SPICY TUNA ROLL (6PCS)
RESTAURANT WEEK’S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,
Salmon Avocado Roll
-FRESH FRUITS TO CLEAN YOUR PALATE -
Fresh fruits of the day
693 N. Washington St., Alexandria, VA 22314 |703.566.3695 www.zentorestaurant.com
Alexandria Restaurant Week $ 35.95 DINNER FOR TWO
August 21-30, 2015 (Served with 2 Miso soup)
-AN APPETIZER TO SHARE-
AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce
-CHOICE OF TWO ENTREES-
SASHIMI SPECIAL 11pcs Chef’s selection on Sashimi, Steamed rice
RESTAURANT WEEK’s BENTO BOX
6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,
Fried Shumai & Seaweed salad
SPECIAL COMBO SET * (CHOOSE ONE)
JAPANESE FIRECRACKER ROLL (8PCS) & SALMON SASHIMI (3 PCS)
MINI CHIRASHI & TEMPURA SET
KITSUNE UDON & SPICY TUNA ROLL (6PCS)
RESTAURANT WEEK’ S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,
Salmon Avocado Roll
-FRESH FRUITS TO CLEAN YOUR PALATE -
Fresh fruits of the day
693 N. Washington St., Alexandria, VA 22314 |703.566.3695
www.zentorestaurant.com
BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce
BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce
Dinner For 2 $35
Appetizer/Botanas Queso, Guac,
5 Wings, Marinated, Dry Rubbed and Mesquite Grilled
Served with Ranch/Blue Cheese
Entrée/Plato Fuerte Chicken Fajitas For 2
Sizzling Onions, Peppers, Jack & Cheddar Cheeses, Rice, Beans, Tortillas, Guac, Sour Cream, Pico de Gallo
Dessert/Postre
Any Choice
$15 Additional Fee
2 Best Damn Margaritas
Entrée
Starter
Restaurant Week 2015 Dinner For Two
$35.00+
Spicy Italian Jambalaya
penne | chicken | shrimp | spicy Italian sausage |
roasted peppers | tomato
Balsamic Glazed Chicken
grilled chicken breast | arugula & tomato salad |
fresh mozzarella
Grilled Cedar Plank Salmon
risotto with carrots peas and mushrooms | creamy
taziki
Select one from a choice of
Select two from a choice of
Spinach & Artichoke Dip
parmesan cheese | pita chips
Calamari
banana peppers | marinara sauce | fried | herb oil
�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 2015
Dinner for 2, You pay $35.95
(Includes 2 Margarita)
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 2015 August 21 - August 30
choice of:
Pecan Crusted Rainbow Trout Maple bourbon butter, jasmine rice, asparagus
Half Rack of Babyback Ribs
Hand cut fries, cole slaw
Chicken Virginia Lump crab and Virginia country ham in
sherry cream over breast of chicken, jasmine rice and asparagus.
Dessert – Cornmeal Poundcake
Lemon curd, buttermilk whipped cream, macerated strawberries
$35.00 dinner for two
$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
Greek Cucumber SaladMac ‘n CheesetiqueBacon ‘n Blue Mac
Grown-Up Grilled Cheese with side of greensGrilled Pimiento with side of greens
Brie & Pear Melt 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 2015
Ask about tonight’sWineflights
Open ‘til
10pm
nightly!
Cheese & Wine BarCheesetiqueC C
CC
.
City Kitchen
Choose One Appetizer to Share: Salt Roasted Mussels
Smoke roasted large Maine mussels, fresh ocean salt, olive oil, clarified butter, fresh lemon and garlic crostini Beer pairing recommendation: Great Lakes Dortmunder Gold (OH) $6.50
Wine pairing recommendation: Ponga Sauvignon Blanc (Marlborough, NZ) $6.50
Pork Belly Sliders Puerto Rican marinated pork belly, chipotle barbeque sauce, zesty carrot apple slaw, potato brioche buns
Beer pairing recommendation: Crispin Cider (CA) $6.50 Wine pairing recommendation: Kung foo Girl Riesling (Columbia Valley, WA) $8.50
Choose Two Entrees: Bourbon Brown Sugar BBQ Tips
Tender beef filet tips marinated in Chef’s famous bourbon brown sugar BBQ sauce, chipotle grilled corn, potato and egg salad
Beer pairing recommendation: Port City IPA (Alexandria, VA) $6.50 Wine pairing recommendation: Michael Pozzan Cabernet (Alexander Valley, CA) $8.50
Chili Glazed Baked Salmon Atlantic aqua-farm raised salmon, lemon-thyme scented Vidalia onion glaze, sweet cucumber
salad, saffron risotto Beer pairing recommendation: Lagunitas Maximus (CA) $6.50
Wine pairing recommendation: Columbia Crest Merlot (Columbia Valley, WA) $7.50
Chicken Vodka House brined chicken breast, wild mushrooms, creamy stewed tomato vodka sauce, rigatoni
pasta, garlic rosemary crostini, parmesan cheese, fresh basil Beer pairing recommendation: Peroni (Italy) $5.50
Wine pairing recommendation: Cambria Chardonnay (Santa Maria Valley, CA) $8.25
Choose One Dessert to Share: Kentucky Bacon Bourbon Swirl Fudge
House made peanut butter fudge, bourbon chocolate ganache swirl, candied bacon and pecan crumble, vanilla caramel sauce
Refreshing Sorbetto Two scoops of your choice of acai berry, raspberry and lemon
FatCityKitchen.com • 330 S. Pickett Street, Alexandria VA 22304 • (703) 685-9172
August 21st – 30th
ALEXANDRIA RESTAURANT SUMMER WEEK DINNER SPECIAL
August 21 - 30, 2015 4:30 pm to 9:30 pm
DINNER FOR 2 FOR $35.00
ANMOL KEBAB LAMB PALAK NAAN BREAD BASMATI RICE
ANMOL KEBAB Boneless chicken tender marinated overnight in special recipe made out of cashews nuts, cream cheese, roasted graham flour, and whole
spices. Roasted in the charcoal clay oven, tandoor.
Served with fresh hot baked Naan bread, Basmati Rice and mix pickles. $20.00
LAMB PALAK Boneless lamb and fresh baby spinach cooked with chef’s special
garam masala (black and white peppercorn, clove, cinnamon, nutmeg, black and green cardamom, and bay leaf)
Served with Naan bread, Basmati rice, and mix pickles
$20.00
STRONGBOW’S PRESENTS A RESTAURANT WEEK FEAST FOR TWO $35.00
Honey Mustard Chicken Skewers Roast Sausage with Cinnamon Pear Sauce
Roasted Beef Choice of Mashed Potatoes, Fries or Sweet Potato Fries
Choice of Vegetable (Asparagus excluded) Linzer Tort for Dessert
A Glass of House Wine or Draft Champagne For Each Diner
Alexandria Restaurant Week $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 21 – 30
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
SALMON DI CIPOLLA Salmon filet grilled and served under a sauce with caramelized onions and pine nuts
1603 Commonwealth Ave Alexandria, VA 22301
703.548.5792
Appetizer of the Day to Share
Or
Soup of the Day or Salad Each
Entrees
Choice of One
Lamb Shank Slow Cooked in Tia Maria BBQ Sauce, Served with Mashed Potatoes and Fresh Vegetables
Fresh Broiled Salmon Topped with White Wine Lemon Sauce, Served with Rice and
Fresh Vegetables
Chicken Marsala, Served with Rice and Fresh Vegetables
Shephard’s Pie
Tender Ground Beef Cooked with Carrots and Peas, topped with Mashed Potatoes and Served with a Dinner Roll
Dessert Jameson Cake or Apple Crisp
Murphy’s Grand Irish Pub
Starters
Restaurant week summer 2015! Friday, August 21st through Sunday, August 30th
Two course dinner for two for $35.15 You and your guest may choose one appetizer or two salads and any entree.
-------------------------------------------------------------------------- Starters
Blackstrap Molasses & Rum Baby-Back ribs Our signature dish, slow cooked, BBQ sauce, Cole slow
Chopped Mixed Green
field green, tomato, carrot, red onion, pine nut and dry cranberries, tossed in our classic vinaigrette
Southern Fried Okra Lightly breaded, buttermilk ranch
Entrees
Crispy Catfish & succotash
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Spinach & cheese Ravioli
Spinach, Ricotta Cheese, Parmesan Cheese, Swiss Cheese, Bread Crumbs, Garlic, Olive Oil, Black served with pomodoro sauce
Bacon Wrapped Turkey Meatloaf
Wrapped in apple-wood smoked bacon and served with garlic mashed potatoes with a mushroom sauce and topped with fried onions
Wood-grilled Sirloin
A wood-grilled black angus sirloin, fresh cut fries and dressed field greens --------------------------------
Add any dessert for $4 from our seasonal menu! (Beverages, gratuity, and tax not included)
------------------- Thanks for visiting us.
220 N Lee ST 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
RedRocks Dinner for Two for $35
Alexandria Restaurant Week Summer 2015
Starters (one to share) Local cherry tomatoes salad
White tuna pate crostini with capers & chives Mixed greens salad with local tomatoes, green bell peppers, carrots and house vinaigrette
Entrees (pick two)
BBQ chicken pizza, chicken and apple sausage, special bbq sauce, gorgonzola dulce and onions
Eggplant pizza
Salciccia pizza
Linguine pasta with meatballs and tomato sauce
Dessert (one to share) Tiramisu
Panna cotta with sweet mascarpone stuffed hibiscus flower
Restaurant Week, August 2015
Dinner for 2, for $35.00 only ( Value is $49.25 )
AppetizerEdamame $3.75
and2 Miso Soup, 2 x $2.00
Entree 2 Crunchy Maryland Crab Rolls, 2 x $8.502 sets Tuna and Salmon Sashimi, 2 x $7.50
2 sets Shrimp Nigiri 2 x $4.75
SHOOTER McGEE’S RESTAURANT WEEK
Choice of house salad or Caesar salad for each person:
Classic Creole Jambalaya Chicken, shrimp, Andouille sausage, bell peppers, onion, celery and tomatoes slow simmered in a
rich tomato creole sauce with rice
Meatloaf A sixty year old recipe made with Angus ground beef, finished with a beef gravy and served over
garlic mashed potatoes and our fresh vegetable of the day
Blackened Chicken Pasta
Grilled blackened chicken sliced and tossed in a creamy Cajun Alfredo sauce with diced tomatoes and scallions over a bed of linguini
Beer-Battered Fish & Chips Hand-cut cod filet dusted with seasoned flour and dipped in a wheat beer batter, golden fried
and served with French fries, coleslaw and a side of tartar sauce
Each served with a dessert to share!
Restaurant Name: Shooter McGee’s
Restaurant Week Menu: Dinner for Two (each get a choice of salad & dessert to
share)
Restaurant Address: 5239 Duke Street Alexandria, VA 22304
Come Enjoy West End Alexandria’s Best Patio!
T.J. STone’S
Starters
(Choose one to share)
Gouda Tater Tots
Shredded potato and smoked Gouda made into bite size tater tots and golden fried served with a horseradish buttermilk dipping sauce
Fried Green Tomatoes with smoky bacon jam
Local green tomatoes lightly bread and fried until golden topped with our smoked bacon jam
Jalapeno hushpuppies
Jalapeno cornmeal hushpuppies golden fried and served with a sweet honey butter
Entrees
(Choose two)
Garganelli with wild mushrooms & asparagus
Wild mushrooms, diced tomato, and asparagus sautéed in a lemon white wine butter sauce tossed with fresh cooked garganelli pasta and finished with mascarpone cheese
Beer pairing recommendation: Full Sail Black Lager (OR) $7.00
Wine pairing recommendation: 2014 Ken Forrester Petit Chenin Blanc (Africa) $7.50
Smokehouse Duo
Our house smoked pulled pork and beef brisket served with our Texas BBQ sauce, cole slaw and fries Beer pairing recommendation: Port City Porter (VA) $6.50
Wine pairing recommendation: 2012 Red Knot Shiraz (Australia) $7.75
Bacon wrapped meatloaf
Apple wood smoked bacon wrapped meatloaf, smoked then grilled and served with cheddar mashed potatoes, and vegetable, topped with chipotle maple BBQ sauce
Beer pairing recommendation: Bell’s Two Hearted IPA (MI) $7.25
Wine pairing recommendation: 2013 Los Medanos Malbec (Argentina) $7.75
Chipotle grilld Bistro Steak
House cut bistro steak grilled to order and finished with chipotle tomato sauce, served with sweet potatoes fries and arugula salad
Beer pairing recommendation: Full Sail Black Lager (OR) $7.00
Wine pairing recommendation: 2011Chateau Reynier Unoaked Bordeaux (France) $8.50
Desserts
(Choose one to share)
Chocolate Lava Cake
Bread pudding with mixed berry sauce
Tjstones.com 608 montgomery street, Alexandria, va 22314 (703) 548-1004
fast casual = no wait staff = no reservations
Dinner for 2 @ 35.00 includes 3 courses,
Join us for restaurant week 5 pm - 9 pm !
2nd Course a choice of:
3rd Course a choice of:
August 21 - 30, 2015
1st Course a choice of:Grilled Romaine Heart Salad with a brown butter vinaigrette, tomato, and goat cheese
Middle Eastern Chopped Salad lettuce, radishes, Persian cucumbers, tomato, carrots, herbs, pistachios, and a pomegranate dressing
Udon Noodle Salad Persian cucumbers, radishes, fresh herbs, tempura bits, and a hard boiled egg, with a touch of chilled mushroom broth
Grilled Avocado with tamari vinaigrette, wasabi, and nori
Turmeric Miso Soup with onions, garlic, shiitake mushrooms, carrots & greens
Green Gazpacho cucumber, tomatillos, sweet peppers, green grapes, onions & fresh herbs, garnished with toasted walnuts
* Grilled Salmon from Blue Circle ~ with Indonesian-style chard, and brown rice
Chicken Curry ABF, non GMO, local ~ marinated chicken in a Thai yellow curry with brown rice and a skewer of tomato, mushroom, shishito pepper, and squash
Okonomiyaki Japanese cabbage pancake, wasabi-okonomi sauces, and a choice of kabob: vegetable / chicken or shrimp
South Indian Vegetable Curry Chayote squash, chickpeas, spinach, tomato, and sweet potato, with brown rice garnish
Chicken Salad ABF, non GMO, local ~ chicken, romaine lettuce, herbs, napa cabbage, Persian cucumbers, chopped tomato, and lime Thai chili dressing
Korean Brisket Sandwich from Roseda Farm ~ ciabatta roll, Asian slaw, house-made gochujang sauce, Just Mayo, topped with fried onions
* Grass Fed Burger from Roseda Farm ~ on house-made grain focaccia, lettuce, tomato, Just Mayo, and green chutney, served with a side of pickled cucumber
Tempeh Burger organic & local from Twin Oaks ~ on house-made grain focaccia, lettuce, tomato, Just Mayo, and green chutney, served with a side of pickled cucumber
* Tea-Cured Salmon Sandwich from Blue Circle ~ salmon house-cured in Lapsang Souchong, with lettuce, tomato, pickled cucumber, Just Mayo and goat cheese, on ciabatta roll
Fried Chicken Bento Box ABF, non GMO, local ~ Persian cucumber salad, fingerling sweet potatoes, brown rice, and our famous onion-mayo sauce
* Baked Chilled Salmon Bento Box from Blue Circle ~ radish mix, tomato mint salad, brown rice, and preserved lemon mayo
Grilled Tempeh Bento Box organic & local from Twin Oaks ~ asparagus with togarashi mayo, tomato mint salad, Persian cucumber salad, roasted onions, and brown rice
* Roll your own Handroll Bento Box from Blue Circle ~ tea-cured salmon, sheets of nori, pickled cucumber, and brown rice, with dipping condiments
Udon Noodle Soup Fat noodles with fresh ginger broth, spinach, tomato & choice of vegetables / chicken or shrimp
* Salmon Hot Pot from Blue Circle ~ Dashi broth, minced salmon, shiitake mushrooms, squash, spring onions and poached organic egg
Hungarian Tea Cake
Coconut Rice Pudding
Jasmine Creme Brulee
Chocolate Coconut Cake gluten-free cake with rum caramel, served with gelato
Dolcezza Gelato or Sorbet
55.00 includes 3 courses & any bottle of wine,or Dinner for 1 @ 17.50, includes 3 courses
Teaism Old Town 682 N St Asaph St, Alexandria VA 22314One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s
Alexandria Restaurant Week $ 15.95 PP LUNCH & A BEVERAGE
August 21-30, 2015 (Served with a Miso soup)
- APPETIZER -
AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce
-ENTREE -
SASHIMI SPECIAL 11pcs Chef’s selection on Sashimi, Steamed rice
RESTAURANT WEEK’s BENTO BOX
6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,
Fried Shumai & Seaweed salad
SPECIAL COMBO SET * (CHOOSE ONE)
JAPANESE FIRECRACKER ROLL (8PCS) & SALMON SASHIMI (3 PCS)
MINI CHIRASHI & TEMPURA SET
KITSUNE UDON & SPICY TUNA ROLL (6PCS)
RESTAURANT WEEK’S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,
Salmon Avocado Roll
-FRESH FRUITS TO CLEAN YOUR PALATE -
Fresh fruits of the day
693 N. Washington St., Alexandria, VA 22314 |703.566.3695 www.zentorestaurant.com
Alexandria Restaurant Week $ 35.95 DINNER FOR TWO
August 21-30, 2015 (Served with 2 Miso soup)
-AN APPETIZER TO SHARE-
AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce
-CHOICE OF TWO ENTREES-
SASHIMI SPECIAL 11pcs Chef’s selection on Sashimi, Steamed rice
RESTAURANT WEEK’s BENTO BOX
6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,
Fried Shumai & Seaweed salad
SPECIAL COMBO SET * (CHOOSE ONE)
JAPANESE FIRECRACKER ROLL (8PCS) & SALMON SASHIMI (3 PCS)
MINI CHIRASHI & TEMPURA SET
KITSUNE UDON & SPICY TUNA ROLL (6PCS)
RESTAURANT WEEK’ S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,
Salmon Avocado Roll
-FRESH FRUITS TO CLEAN YOUR PALATE -
Fresh fruits of the day
693 N. Washington St., Alexandria, VA 22314 |703.566.3695
www.zentorestaurant.com
BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce
BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce
Two Nineteen Restaurant :: 219 King St. Alexandria, VA 22314 :: 703-549-1141 :: 219restaurant.com
Two Nineteen Restaurant $35/Person 3 Course Dinner excluding tax & 20% gratuity
starter
spring mix salad
field greens / aged goat cheese / roasted spiced almond / pumpkin seed / oat mixture / shaved apple / herb balsamic vinaigrette
classic caesar
hearts of romaine / shaved parmesan / herb crouton / housemade caesar dressing / finished with spiced balsamic reduction drizzle
fried calamari
herb-dusted/ chipotle remoulade
bayou crab cake chipotle aioli / pickled seaweed relish
grifola frondosa (maitake)
pan-roasted hen of the woods mushroom cluster / truffle yogurt & cream cheese foam
entrée
wild mushroom ravioli sage brown butter / black truffle sauce
broccoli rabe & sausage
sautéed broccoli rabe / sweet italian sausage / shaved fennel / confit garlic / lemon zest & basil gremolata oil / ricotta cavatelli / shaved ricotta salata
free range herb chicken
french-butchered / wood-smoked / pan-roasted/ braised pearl onion / fava bean / fingerling potato / rosemary pan au jus
louisiana style cod
pan-seared / lightly blackened / braised spinach / caramelized onion / saffron-herb cous cous / warm tomato & caper relish
bourbon steak bordelaise
herb-marinated skirt steak / roasted garlic / celery root & potato mash / caramelized onion & wild mushroom bordelaise/ crumbled gorgonzola
dessert
chocolate sensation
mixed berry compote
mascarpone cheesecake strawberry compote / espresso-kahlúa glaze
pineapple bread pudding
brandy crème anglaise
3 Course Dinner Restaurant Week 2015
(This menu may not be shared, One Person per Order of 3 Course Menu)
Choose an Appetizer: Please Choose ANY Appetizer
Homemade Burrata (Double Cream Fresh Mozzarella)
with Tomatoes
Endive with Walnut, Poached Pears, and Balsamic Vinaigrette with Roquefort Cheese
Fennel and Arugola with Lemon Dressing
Salami Plate
Mussels with Spicy White Sauce
Fried Calamari
½ Homemade Mushroom Ravioli with Truffle Oil,
Sage and Butter Sauce
Choose a Dessert
Please Choose ANY Dessert
Chocolate Mousse
Chocolate Cake with Vanilla Gelato
Mango Sorbet
Poached Pear with Vanilla Gelato
Cheese Plate
Coffee Panna Cotta with Chocolate Sauce
Pistachio Gelato
Choose an Entrée
Homemade Manicotti with Spinach and Ricotta in Mozzarella and Tomato Sauce
Homemade Agnolotti with Spinach and Ricotta
in Cream Sauce
Homemade Sausage Ravioli with Puttanesca Sauce
Homemade Veal Raviolini with Sage and Butter Sauce
Homemade Mushroom Ravioli with Truffle Oil, Sage
and Butter Sauce
Homemade Fettuccini with Shrimp in Lobster Sauce
Chicken Parmesan with Green Beans
Choose an Entrée
Homemade Black Linguini with Scallops, Shrimp, Clams and Cherry Tomatoes in Spicy White Sauce
**Grilled Filet of Rockfish with Fine Herbs and Lemon
Butter Sauce served with Sautéed Fennel
**Sautéed Soft Shell Crab with Fresh Tomatoes, Almonds, and Lemon Butter Sauce
served with Spinach
**Grilled Salmon served with Fresh Tomatoes, Pine Nuts, and Basil served with Spinach
**Grilled Rib Rack of Veal with Mushroom Sauce
served with Spinach
**Filet of Beef with Red Wine Sauce Served with A La
Lucia Mashed Potatoes and Spinach
RESTAURANT WEEK
AT BILBO BAGGINS
COME JOIN US FOR OUR PREFIX MENU
LUNCH PREFIX $20.15 DINNER PREFIX $ 35.00
LUNCH THREE COURSE
APPETIZER
Portabella mushroom & baked
brie
ENTREE
CEDAR PLANK SALMON
OR
CHICKEN PORTABELLO
OR
VEGETARIAN PLATTER
DESSERT
OF YOUR CHOICE
DINNER THREE COURSE MEAL
APPETIZER
Portabella mushroom & baked brie
ENTREE
CEDAR PLANK SALMON
OR
CHICKEN PORTABELLO
OR
CINNAMON PORK
OR
VEGETARIAN PLATTER
DESSERT
OF YOUR CHOICE
RESTAURANT WEEK
AT BILBO BAGGINS
COME JOIN US FOR OUR PREFIX MENU
LUNCH PREFIX $20.15 DINNER PREFIX $ 35.00
LUNCH THREE COURSE
APPETIZER
Portabella mushroom & baked
brie
ENTREE
CEDAR PLANK SALMON
OR
CHICKEN PORTABELLO
OR
VEGETARIAN PLATTER
DESSERT
OF YOUR CHOICE
DINNER THREE COURSE MEAL
APPETIZER
Portabella mushroom & baked brie
ENTREE
CEDAR PLANK SALMON
OR
CHICKEN PORTABELLO
OR
CINNAMON PORK
OR
VEGETARIAN PLATTER
DESSERT
OF YOUR CHOICE
Restaurant week August 20th to 30th
Three course dinner $35 for two
First course Classic Caesar Salad
crisp romaine lettuce tossed in house Caesar dressing, House toasted croutons, tomatoes and Parmesan
Salad of the Sun Countries mixed greens with tomatoes, roasted red peppers,
olives and house croutons Insalata Caprese
fresh Mozzarella slices, vine ripened tomatoes and basil Sauce topped with capers
Second Course Tangiers Chicken & Mergeze Sausage
Chicken breast with grilled lamb sausage over saffron rice and vegetables Paella Andalucia
Traditional paella with seafood and saffron chicken Saint-Tropez Ratatouille Seasoned sautéed vegetables over grilled balsamic Portobello mushrooms
Salmon Tagine d’Agadir salmon tagine in Shermoula sauce with tomatoes, olives
preserved lemon and herbs Fez Tagine of Beef
beef tagine slow roasted with prunes and sesame seeds Marrakesh Tagine of Lamb
lamb tagine slow roasted with honey and almonds Chicken Artichoke
chicken breast sautéed with artichoke hearts, capers, garlic and olive oil served over angel hair pasta
Third course Chocolate fudge cake
Tres Letches Baklava
Tax and gratuity not included
1504 King Street Alexandria (571-312-2754) www.Bistrodusoleilva.com
*This items are cooked to order. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illnesses. 7/24/2015
Restaurant Week: Summer 2015 Monday, August 17th – Sunday, September 6th
Three-Course Dinner prix fixe $35 (Choice of a first course, an entree and a dessert)
Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”
First Course
“Gratinée a l’oignon”: French onion soup
“Escargots au Pistou”: Sauteed snails in garlicky basil pistou, baguette croutons
“Charcuterie de Canard”: confit leg, prosciutto, rillettes, with fruit chutney and crostini
“Paté de Campagne”: Country pate, mustard, cornichons, pickled onions
“Terrine de Foie Gras de Canard”: (Suppl. $5) Foie gras terrine, brioche toast points, Armagnac macerated prunes
“Salade de roquette aux agrumes”: baby arugula, orange, spiced pecans, balsamic
“Salade de tomates et Mozzarelle”: Farmer’s market tomatoes, Mozzarella, basil, olive oil, fleur de sel
Entrees
“Filet de Loup de mer” Grilled Branzino filet, Provencale ratatouille, roasted pepper coulis
“Gateaux de Crabes”: Fresh Crab cakes, Basil Pistou sauce Roasted Corn Risotto & haricots verts (Suppl. $5)
“Moules Basquaise, pommes frites” Mussels steamed in Espelette pepper sauce
“Saumon poelé, vinaigrette aux citrons” Norwegian *salmon, Preserved lemon, Fingerlings, green beans, tomatoes and corn
Bavette Maitre d’Hôtel: Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad
“Poulet Basquaise” with sauteed fingerling potatoes Amish chicken roasted with Espelette, tomato, peppers, onion, garlic...
“Confit de Canard, sauce Pruneaux”: (Suppl. $5) Moullard duck leg confit, Brandy-prunes sauce, garlicky potatoes & vegetables
“Cotelettes d’Agneau et Merguez”: (Suppl. $8)
Grilled *Lamb chops and Merguez sausage, rosemary jus, Pommes Macaires, vegetables
Roasted Corn risotto with Basil coulis
Desserts
“Assiette de Fromages”: House Cheese plate (Suppl. $5)
Vanilla bean crème brûlée (GF)
Valrhona Manjari Pot de Crème (GF)
“Tarte au citron vert et bleuets”: Lime curd tartlet and blueberries
“Profiteroles au chocolat”
Espresso Crème Caramel (GF)
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 5 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 Alaskan Salmon Served on a bed of lemon butter angel hair pasta with crab claw fingers
Crab Cakes Lump crab cakes served with roasted potatoes and a medley of fresh corn and vine ripened
cherry tomatoes finished with remoulade sauce
Chicken Marsala chicken breast roasted to perfection topped with a marsala cream sauce, served with a green
bean medley and garlic red whipped potatoes
Roasted Tomato, Arugula & Asparagus Ravioli with a brown butter sage sauce and fresh seasonal vegetables
~ D e s s e r t ~
Choice of:
Mixed Berries and Cream
Chocolate Mousse
Key Lime Pie with Fresh Cream
WWW.COLUMBIAFIREHOUSE.COM.............................................................
RESTAURANT WEEKLUNCH 2015
STARTERTHE WEDGE
Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,
Blue Cheese Dressing
SPICY TOMATO GAZPACHO Cilantro, Cucumbers,
Bell Peppers, Maryland Crab Salad
ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons,
Parmesan Dressing
...
...
ENTREEPAN ROASTED GNOCCHI
Maitake Mushrooms, Pearl Onions,Sugar Snap Peas, Parmesan Broth
CATFISH Blue Corn Meal Crust, Bacon,Braised Greens, Creamy Grits
BBQ PULED PORK Red Cabbage Slaw, Dijonaise,
Aged Cheddar, Jalapeno Biscuit
DESSERTCHOCOLATE MOUSSE
Cookie Crumble. Whipped Cream,Shaved Chocolate
ASSORTED ICE CREAM&
SORBET
3 COURSES ~ $20.153 BEER or WINE PAIRINGS ~ $15
...
...
...
WWW.COLUMBIAFIREHOUSE.COM.............................................................
RESTAURANT WEEKDINNER 2015
WWW.COLUMBIAFIREHOUSE.COM.............................................................
RESTAURANT WEEKBRUNCH 2015
STARTERTHE WEDGE
Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,
Blue Cheese Dressing
SPICY TOMATO GAZPACHO Cilantro, Cucumbers,
Bell Peppers, Maryland Crab Salad
CALAMARI & SHRIMP Quinoa Flour, Spicy Cherry Peppers,
Lemon Wedge, Tomato Sauce
...
...
ENTREEPAN ROASTED GNOCCHI
Maitake Mushrooms, Pearl Onions,Sugar Snap Peas, Parmesan Broth
CATFISH Blue Corn Meal Crust, Bacon,Braised Greens, Creamy Grits
STEAK & FRITES Balsamic Marinated Hanger Steak,
Thin Cut Fries, Salsa Verde
DESSERTCHOCOLATE MOUSSE
Cookie Crumble. Whipped Cream,Shaved Chocolate
ASSORTED ICE CREAM&
SORBET
3 COURSES ~ $35.153 BEER or WINE PAIRINGS ~ $15
...
...
...
STARTERTHE WEDGE
Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,
Blue Cheese Dressing
SPICY TOMATO GAZPACHO Cilantro, Cucumbers,
Bell Peppers, Maryland Crab Salad
ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons,
Parmesan Dressing
...
...
ENTREECOUNTRY HAM QUICHE
Flaky Pie Crust, Spinach, Beernaise,Roasted Red Peppers, Mixed Greens
BELGIAN WAFFLEBerry Compote, Fresh Banana,Maple Syrup, Whipped Cream
BBQ PULED PORK Red Cabbage Slaw, Dijonaise,
Aged Cheddar, Jalapeno Biscuit
DESSERTCHOCOLATE MOUSSE
Cookie Crumble. Whipped Cream,Shaved Chocolate
ASSORTED ICE CREAM&
SORBET
3 COURSES ~ $20.153 BEER or WINE PAIRINGS ~ $15
...
...
...
Dinner 3 Courses – 35$, excluding Beverages, Taxes & Gratuity
205 E. Howell Avenue, Alexandria, VA 22301 703-717-9151 www.delraycafe.com
Alexandria Restaurant Week August 24-30, 2015
Chilled Pickled Red Pepper and Melon Soup
Duck Prosciutto with Arugula, Parmesan Cheese and a Truffle Vinaigrette
Smoked Salmon Crèpe with Chive Crème Fraîche and Seaweed Salad
************
Virginia Trout Almondine with Yukon Gold Potato Puree and French Beans
7 oz. Hanger Steak with Burgundy Red Wine Sauce and Frites
6 oz. Pork Chop with a Multi-Grain Mustard Sauce
Red Beet Risotto with Wild Mushroom Fleurette
************
Strawberry Tart
Vanilla Bread Pudding
Profiteroles
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
P I G C R O Q U E T T ESQUASH NOODLES, PEANUTS, ROOFTOP MINT, SPICY AIOLI
• • •
C O R N S O U P CRAB FRITTER
• • •
H E I R L O O M T O M A T O E SRICOTTA SALADA, SHERRY JELLIES, ICICLE RADISH,
SAUCE CHORON
H A N G E R S T A E KFINGERLING POTATO HASH, CARMELIZED ONIONS,
HOUSEMADE SAUSAGE, EGG YOLK EMULSION
• • •
P E A S & C A R R O T SARBORIO RICE, ENGLISH PEAS, BABY CARROTS,
SOFT BOLIED EGG, GRANA PADANO
• • •
R O A S T E D C H I C K E N B R E A S TMADRAS CURRY CARROT PUREE, SUGAR SNAPS,
MARINATED SEA ISLAND RED PEAS, TOASTED ALMONDS
P E A C H E S A N D C R E A MBOURBON PEACH SORBET, WHIPPED HONEY CREME FRAICHE
• • •
C H O C O L A T E C R E M E I U XDRAGEE PEANUTS, MACERATED CHERRIES, CHANTILLY CREAM
• • •
A S S O R T E D C O O K I E SVANILLA SHORTBREAD, BERRY LINZER, ITALIAN WEDDING
C O R N O N T H E C O B• • •
C I D E R B R A I S E D K A L E• • •
I T E M S A R E S U B J E C T T O C H A N G E B A S E D O N S E A S O N A L A V A I L A B I L I T Y A N D C H E F S D I S C R E T I O N
$ 3 5 1 5 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
P I G C R O Q U E T T ESQUASH NOODLES, PEANUTS, ROOFTOP MINT, SPICY AIOLI
• • •
C O R N S O U P CRAB FRITTER
• • •
H E I R L O O M T O M A T O E SRICOTTA SALADA, SHERRY JELLIES, ICICLE RADISH,
SAUCE CHORON
H A N G E R S T A E KFINGERLING POTATO HASH, CARMELIZED ONIONS,
HOUSEMADE SAUSAGE, EGG YOLK EMULSION
• • •
P E A S & C A R R O T SARBORIO RICE, ENGLISH PEAS, BABY CARROTS,
SOFT BOLIED EGG, GRANA PADANO
• • •
R O A S T E D C H I C K E N B R E A S TMADRAS CURRY CARROT PUREE, SUGAR SNAPS,
MARINATED SEA ISLAND RED PEAS, TOASTED ALMONDS
P E A C H E S A N D C R E A MBOURBON PEACH SORBET, WHIPPED HONEY CREME FRAICHE
• • •
C H O C O L A T E C R E M E I U XDRAGEE PEANUTS, MACERATED CHERRIES, CHANTILLY CREAM
• • •
A S S O R T E D C O O K I E SVANILLA SHORTBREAD, BERRY LINZER, ITALIAN WEDDING
C O R N O N T H E C O B• • •
C I D E R B R A I S E D K A L E• • •
I T E M S A R E S U B J E C T T O C H A N G E B A S E D O N S E A S O N A L A V A I L A B I L I T Y A N D C H E F S D I S C R E T I O N
$ 3 5 1 5 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
Gadsby’s Tavern Restaurant
Summer Restaurant Week 2015
Appetizer (choice of)
Smithfield Ham Biscuits with mascarpone cheese and fresh raspberry puree
Crispy Fried Oysters with house made citrus cocktail sauce
Entrée (choice of)
*Prime Rib a hearty cut of slow roasted beef served with Yorkshire pudding, horseradish sauce, mashed red potatoes and sautéed vegetables
Thyme Roasted Half Chicken topped with a wild mushroom and madeira gravy,
served with mashed red potatoes and sautéed vegetables
*Gril led Salmon finished with our balsamic glaze,
served with risotto and sautéed spinach
Gri l led Vegetable Napoleon flame-roasted vegetables topped with imported brie and roasted red pepper puree, served with risotto
Dessert (choice of)
Tipsy English Trif le
Rum-Laced Banana Bread Pudding
Berry Heaven
$35 per person (plus tax and gratuity)
*Consuming certain raw or undercooked seafood, poultry, eggs, or meats may be hazardous to your health.
722 King Street, Alexandria, VA 22314 (703) 548-0088
Restaurant Week August 21st to 30th
DINNER
Geranio
$35 per person, not including tax and gratuity
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FIRST COURSEA choice of:
Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts
Yellow Tomato, Goat’s Cheese and Arugula Salad with Pine Nuts and Lemon Vinaigrette
Salad of Vine Ripe Tomatoes and Our Own Fresh Mozzarella with Loads of Fresh Basil
SECOND COURSEA choice of:
Penne with Seared Fresh Tuna, Black Olives, Tomatoes and Capers
Cappellini with Smoked Chicken, Field Mushrooms, Tomatoes and Spinach with Garlic XVOO
Parmesan Risotto with Grilled Zucchini and Asparagus; Shaved Parmesan
THIRD COURSEA choice of:
Grilled Atlantic Salmon with Mashed Potatoes, Pancetta and Roasted Garlic and Shallots; Red Wine Sauce
Seared Sea Scallops over a Salad of Vine Ripe Tomatoes, Kalamata Olives and Shallots with Basil Pesto; Crispy Potatoes
Traditional Osso Buco with Italian Broccoli and Saffron Risotto
Oven Roasted Breast of Free Range Chicken with Porcini Risotto and Pea Shoots with Wild Mushrooms and Sage
FOURTH COURSEA choice of:
Our own Tiramisu with Homemade Mascarpone
Fresh Red Berries with Marsala Sabayon
Selection of our Homemade Ice Cream or Sorbet
2015 Summer Restaurant Week
$35
Starter
French Onion Soup Bone Marrow, Aged Comté
Arugula Salad
Smoked Strawberries, Walnut Crumble, Candied Ginger, Aged Sherry Vinaigrette
Espresso Rubbed Pork Belly Tartine Gooseberry Preserves, Fennel Frond
Entrée
Bistro Filet Fingerling Chips, Watercress Salad, Green Peppercorn Sauce
Lamb & Tagliatelle
Pearl Onions, Morels, Shaved Fennel
Chile Spiced Salmon Sugar Snap Pea & Jicama Slaw, Lime Cream
Dessert
Chevre Cheesecake Shortbread Crumble, Rosemary Meringues, Huckleberry Jam
Dark Chocolate Palet
Cacao Crisp, Salted Caramel, Hazelnut Brittle
Chef De Cuisine Javier Santiago
116 South Alfred Street, Alexandria VA | www.thegrillealexandria.com | 703.894.6340
Consuming raw or undercooked food can increase the risk of food borne illness
Restaurant Week- Three Course Dinner $35 per Person
With your Choice of Appetizer, Entrée, and Dessert
Menu subject to change based on availability
First Course Selection
Salmon Tartare
Fried Zucchini with Marinara
Broadwater Oysters on a half shell (6)
Wedge Salad
Fried Oysters
Fresh Mozzarella and Tomato
Mussels in a Spicy White Wine Sauce
Heirloom Tomato Slices with Corn-Relish and Lemon Vinaigrette
Second Course Selection
Steak Frites-(Teres Major or Top Sirloin) with Fresh Cut Fries
Salmon Grilled** Served with Arugula, Fennel, Orange Segments Tossed in a Lemon Vinaigrette
Tenderloin Tips of Beef Stroganoff with Polenta
Chicken Paillard with Sautéed Arugula
Duck Confit with Polenta
Third Course Selection
Assorted Home Made Gelatos and Sorbets
Double Chocolate Ganache Cake with Gelato
Dark Chocolate Mousse
Oreo Cheesecake
Crème Brûlée
Individual Peach and Blackberry Cobbler with Gelato
Melon & Berries with Mango Sorbet
Vanilla Panna Cotta
Fresh Strawberry Pound Cake with Mascarpone Mousse
D I N N E R - $35.00 (3 courses)
Creamy Corn Poblano Soup Smoked shrimp, crisp tortilla
Baby Spinach SaladShaved watermelon, marinated red onion,
buttermilk blue cheese, pomegranate vinaigrette
Cornmeal-Crusted Red Snapper Warm crab-tomato salsa
Tulip Honey-Glazed Boneless QuailCreamy hominy, Swiss chard, summer grape relish
Pan-Roasted Beef Sirloin Gold potato pavé, lemon thyme reduction,
slow-roasted tomato
2015 Summer reStaurant Week
Vanilla Bean Pound Cake Fresh blackberries, lavender syrup
Green Tea Panna Cotta Roasted strawberry, coconut tuile
Flourless Chocolate Torte Milk chocolate ganache, chantilly cream
APPETIZER:
ENTRÉE:
DESSERT:
*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
Alexandria Restaurant Week, August 21-30, 2015
Lunch $20/ Person
Entrée Chopped Cobb Salad
field greens, romaine, chicken, bacon, tomato, egg, blue cheese, avocado, white balsamic vinaigrette
King Street Tavern Burger 4-year aged cheddar, pancetta, tomato jam, brioche bun
Bourbon Glazed Salmon
roasted pearl potatoes, seasonal vegetables
Desserts NY Style Cheesecake
Seasonal Pie
Dinner $35/ Person Appetizer
Mussels
pancetta, fennel, tomatoes, white wine, basil Philly Cheese Steak Egg Roll
shaved sirloin, provolone, onions, chipotle pepper aioli
Entree
Steak Frites dry rubbed and glazed with beer infused bbq sauce, fries
Bourbon Glazed Salmon roasted pearl potatoes, seasonal vegetables
Maryland Crab Pot Pie peas, mushrooms, leeks, herb cream, served with a side salad
Desserts
NY Style Cheesecake
Seasonal Pie
Three Courses - $35, excluding Beverages, Taxes and Gratuity
218 N. Lee Street, Alexandria, Virginia 22314 703-683-1007
Alexandria Restaurant Week August 24-30, 2015
Dinner
Soup du Jour
Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive
Escargots
6 Snails with Garlic, Parsley Butter
Pâté du Campagne
Poached Seafood Medley with Citrus Dressing and Black Olives
Roasted Beets with Arugula, Feta Cheese and Lemon Dressing
****************
Red Snapper with Vegetable Couscous and Tomato Coulis
Crab Cake with Capers and Diced Tomato Sauce
Braised Beef Short Ribs with Mushroom Polenta and Red Wine Sauce
6 oz. Pork Chop with Purple Potato Purée and Grain Mustard Sauce
Black Angus Coulotte Steak with Green Pepper Sauce
Fresh Pasta with Truffles
****************
Traditional Crème Brûlée
Profiteroles
Sorbet Assortment
August 17-August 29, 2015
We will be serving our entire menu with regular portion sizes
Three course price fix
Any starter salad orsoup of the day
Any entree on our menu($5.00 up charge for filet mignon during dinner service)
And your favorite of Margaret's homemade desserts
$22.00 Lunch$35.00 Dinner
Mackie’s Restaurant Week Menu – Summer 2015
$35 three-course meal First Course (choice of one)
- House Salad - Caesar Salad - Beet Salad - Caprese Bites - French Onion Soup - Lobster Bisque
Second Course (choice of one)
- Pappardelle Pasta (alfredo or pomodoro) - 10 oz. Hanger Steak - Dry Aged Burger with House-Cut Fries - Pan Roasted Airline Chicken Breast - Filet of Salmon
Third Course (choice of one)
- Bread Pudding - Key Lime - House-made Ice Cream
Plus $10 to upgrade to any non Dry-Aged Steak or Lobster Ravioli
The Mount Vernon Inn Restaurant 3200 Mount Vernon Memorial Highway, Mount Vernon, Virginia 22121 703.780.0011 | MountVernon.org/MountVernonInn
The Mount Vernon Inn Restaurant
Alexandria Summer Restaurant Week Friday, August 21 - Sunday, August 30
Make Reservations Online at OpenTable.com
Lunch: $15pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert
Appetizers (choose one) Spinach & Artichoke Dip
Colonial Hoecake
Creole Fried Green Tomatoes
Entrees (choose one) Colonial Turkey Pye
Bacon-Wrapped Meatloaf
Fried Green Tomato Sandwich
Desserts (choose one) Apple
Cherry Pie
Dinner: $35pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert
Appetizers (choose one) Wedge Salad
Maryland Crab Soup
Calamari
Spinach Dip
Entrees (choose one) All entrées served with mash potatoes & garlic spinach
8oz Prime Rib
Fried Chicken
Pork Chops
Scallops Francaise
Desserts (choose one) Key Lime Pie
Chocolate Marble Cheesecake
Tres Leche Cake
Welcome to Restaurant EveHow you eat affects the whole food system.
Our menu reflects the Virginia growing season and features the best hand-fed, farm-raised, organically-grown bounty our region has to offer. We support humane, sustainable and responsible farming practices for the simple fact;
local food, raised and produced by people who care, tastes better.
The Bistro Menu
K First Course L
Bouchot Mussels with Naam Jim and Spring Onions
Parsley Root Panna Cotta with Parsley-Little Pickler Salad and Lemongrass Vinaigrette
u Tartare of Pasture Raised Beef with Worcestershire Emulsion and Rye Bread
“Lasagna” with Braised Ham Hock and House Made Ricotta
Heirloom Tomato Salad with Candy Onions and Restaurant Eve’s Garden Basil
Filipino Street BBQ
Jumbo Lump Crab Cakes with Jimmy Nardello Peppers, Opal Basil and Diva Cucumbers
K Main Course L
“Bouillabaisse”
Atlantic Fluke with Compressed Yellow Watermelon, Feta and Pickled Cucumber
Roasted Breast of Amish Chicken with Caramelized Garlic and Bay Leaf from Our Garden
Fillet of Arctic Char with Sauce Soubise, Roasted Onions and Oregano Gremolata
u “Eat Your Steak with Relish!”
Sautéed Soft Shell Crabs with Red Curry, Baby Bok Choy and Filet Beans
“Potato Leek Soup with Brown Bread”
Northern Thai Style Panang Curry with Soft Tofu and Pork Belly (Very Spicy)
K To Accompany L $7
Stir Fried Roma Beans • Glazed Beets • Heirloom Carrots
u May contain raw or undercooked ingredients.Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.
RTS RESTAURANT WEEK MENU
Appetizers (choice of)
She Crab Soup Southern Fried Green Tomatoes Our specialty Topped with Creole Shrimp Remoulade
Crawfish & Shrimp Beignets “Old School” Crab Imperial New Orleans style fritters with garlic mayo Our original recipe since 1985
Mixed Green Salad With Creole Mustard Dressing
Entrees (choice of)
Grilled Flat Iron Steak “Diablo” Topped with green peppercorn-mustard butter
Served with french fries
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 crabmeat & served with a creole mustard cream sauce
Served with garlic-parsley rice
Desserts (choice of)
Creole Bread Pudding Chocolate Mousse Coconut Cake “Melvin” w/”Bailey’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
ALEXANDRIA RESTAURANT WEEK
1st COURSESummer Tomato Salad
Local Heirloom Tomatoes, Fresh Mozzarella, Basil, Croutons, Tomato Water or
Savory Vegetable TartLocal Courgettes, Tomatoes, and Parmesan
MAINBraised Pork Cheek with Apricots
with Mashed Potatoesor
Housemade Fettuccini with Crabmeatwith Pesto and Cherry Tomatoes
DESSERT A Sweet Slice of Cake!
277 SOUTH WASHINGTON STREET • ALEXANDRIA, VIRGINIA • 703.683.3247 • SOCIETYFAIR.NET
Reservations703.683.3247societyfair.net
August 21 - 30Three-Course Prix Fixe $35 per guest
STARTERS
CLASSICS
DESSERT
BEVERAGE
ALEXANDRIA RESTAURANT WEEKAugust 21 - August 30, 2015 For $35 enjoy your choice of a starter, an entrée, dessert and beverage.
House Salad Mixed greens, cucumber, vine-ripened tomato, croutons, red onion
Karen’s “Flying-D” Bison Chili
Caesar Salad Romaine, Parmesan, croutons, “eggless” Caesar dressing
Fresh Fish Feature*Garlic mashed potatoes, asparagus
Bison Short Ribs Slow-braised, BBQ sauce, garlic mashed potatoes, carrots
Ted’s Beef Filet* Hand-cut, seasoned and evenly seared, finished with lemon butter, broccoli, garlic mashed potatoes. Bison Filet available for $10 more.
Cookie and Ice CreamSnickerdoodle, Oatmeal Raisin, Chocolate Chip or Double Chocolate cookie, served with Häagen-Dazs® vanilla ice cream
Wildberry CheesecakeHoney graham pecan crust, wildberry purée, blackberries, mint, whipped cream
Choose a glass of Bison Ridge Wine or a select Draft Beer
Chardonnay • Merlot • Cabernet Sauvignon • Blue Moon • Sam Adams • Yuengling • Stella
No side or entrée substitutions or modifications. Promotion not valid with any other coupon offer, discount or gift certificates.
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.
©2015 Ted’s Montana Grill, Inc.
BURGERS AND STEAKS ARE COOKED TO ORDER. 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.
*NOTE:
Three Course Price Fixe Dinner for $35.00 per person
Antipasti Choice of:
Involtini di Formaggio Tropicale
Tropical fruit and brie cheese baked in phyllo pastry, fig glaze.
Funghi ai Granchio
Stuffed Mushrooms cup with crabmeat and spinach, creamy white wine sauce, glacé.
Salmone Gravlax
Tempo cured salmon with capers, Bermuda onions and dill sauce.
Insalata di Rucola
Baby arugula, apples, strawberries, pecans, shaved parmesan.
Entrees Choice of:
Linguini al Frutti di Mare
Linguini pasta with calamari, sea scallops, baby shrimp, clams and mussels in light tomato sauce.
Sogliola Mediterraneo
Flounder filet, fresh fennel, cherry tomatoes, black olives, basil, beurre blanc.
Scaloppini di Vitello “Genovese”
Veal scaloppini, basil pesto, sliced fresh artichokes hearts, Fontina cheese.
Costoletta d’Agnello Mandorlata
Lamb chops dusted with citrus almond flakes, organically grown mint jelly.
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 2015 August 21st—30th
3-course dinner $35 per person Available daily after 4:00pm
tax and gratuity additional, coupons and discounts not valid
Salad choice of any small salad
Garden Classic Caesar Greens & Feta Baby Kale The Wedge
Entrée choice of
Dessert choice of
Grilled Banana Bread Mixed Berry Shortcake
$10 Lunch Available daily 11:00am—4:00pm
tax and gratuity additional, coupons and discounts not valid
Grilled Grouper
lump crab , champagne cream,
scalloped potatoes & asparagus
Petite Filet & Crab Cake
mashed potatoes & broccoli
Braised Beef Ravioli
sundried tomatoes, artichokes
& bolognese
Roasted Cornish Game Hen
cremini mushroom rissotto
Honey Ham Sliders
honey ham, munster cheese,
bacon, & honey dijon on
hawiian sweet rolls with sea
salt kettle chips
Steak & Cheese Salad
grilled tenderloin, caramelized
onions, smoked mozzarella
over toasted sourdough with
artisan lettuce salad &
heirloom tomato vinaigrette
Pork Tenderloin & Brie
Panini
strawberry balsamic
reduction on focaccia with
sea salt kettle chips
WHITE GAZPACHOTOASTED ALMONDS, SHVED GRAPES, PX SHERRY VINEGAR
ARUGULA SALADCRISP ARTICHOKE, SPICED PITA, YOGURT DRESSING
SHRIMP & GRITSCHEDDAR GRITS, TOMATO SAUCE, HERBS
PENNE PASTABLISTERED TOMATO, SUMMER SQUASH, GARDEN HERB PESTO
SALMONCONFIT FENNEL, SHAVED CHORIZO, SAUCE NERO
BISTRO FILETSUMMER SUCCOTASH, POMME PUREE, HERB BUTTER
PEACH CAKEBROWN SUGAR CAKE, BOURBON SOAKED PEACHES,OATMEAL AND BLACK PEPPER LACE COOKIES,
HONEY YOGURT SORBET, TOASTED PECANS
CREMEUX TARTDARK CHOCOLATE MINT ICE CREAM, FUDGE AND CHOLATE NIBS
POPPYSEED FRIT TERSBLUEBERRY COMPOTE, ‘WHIPPED CREAM ICE CREAM’, VANILLA MASCARPONE
R E S T A U R A N T W E E K
EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA
I TEMS ARE COOKED TO ORDER AND MAY CONTA IN RAW INGRED IENTS .CONSUMING RAW OR UNDERCOOKED MEATS , POULTRY, SEAFOOD,SHELLF ISH OR EGGS MAY INCREASE YOUR R ISK OF FOOD-BORNE I LLNESSES , ESPEC IALLY I F YOU HAVE CERTA IN MED ICAL COND IT IONS .
106 S. Union Street ~ 571-970-3669
Alexandria Restaurant Week ~ August 21 - 30, 2015
$35 Three Course Prix Fixe Menu
Your choice of one of the following Starters:
U Street Mac & Cheeseprosciutto lardons, smoked gouda, havarti, ritz crumble
Point Judith Calamari pickled cherry peppers, piquillo pepper aioli
Local Feta & Watermelon Salad pickled watermelon, shaved onions, white balsamic, opal basil
Your choice of one of the following Entrees:
Grilled Chickenchimichurri marinated, charred corn, roasted fingerling potatoes,
pearl onions, chorizo creamSteak Frites
hanger steak, fries, house made steak sauce, pea greensPan Seared Salmon
sarvecchio quinoa risotto, harissa sauce, local greensFresh Fish
potato puree, heirloom tomato vinaigrette and basil
Your choice of one of the following Desserts:
Local Peach Cobblerwith vanilla bean ice cream
Peanut Butter & Chocolate Icebox Piecreamy peanut butter filling covered with chocolate ganache,
peanuts, macadamia gelato
WAREHOUSE BAR & GRILL RESTAURANT WEEK
Appetizers Choice of
She Crab Soup Wasabi Crusted Fried Oysters our specialty with chili mayo
Crawfish & Shrimp Beignets Texas “BBQ” Cloaked Shrimp With garlic mayo Shrimp & Jalapeno peppers wrapped in bacon
Mixed Green Salad
With Creole mustard dressing
Entrees Choice of
Grilled “Flat Iron” Steak & All Lump Crabcake With “smashed” potatoes & fresh asparagus
Pan Roasted Maine Salmon With Tomato Basil vinaigrette, “smashed” potatoes & fresh asparagus
Spicy Pecan Crusted Chicken Topped with gulf shrimp & 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
Triple Chocolate Decadence Coconut “Tres Leches” Cake With raspberry sauce & chantilly cream w/rum & topped with fresh coconut
Fresh Strawberries & Chantilly Cream
$35.00 pp Tax and Gratuity Not Included
WHARF RESTAURANT WEEK MENU
Appetizers Choice of
She Crab Soup Shrimp & “Blue Crab” Fritters our specialty with spicy Sriracha Aioli
Shrimp Wrapped in Bacon Southern Fried Calamari with maple-soy glaze & spicy onion crisps with spicy chili mayo
Wharf House Salad With garlic-mustard dressing
Entrees Choice of
Blackened Yellowfin Tuna 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” “Prime” Softshell Crab and All Lump Crabcake
Drizzled with Florida mustard sauce served with garlic “Old Bay” fries
“Old Style” Norfolk Combination Crab, Shrimp & Scallops served with a 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