Lunch$10 | $15 | $20

*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 1/18/16

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

Three-Course Lunch prix fixe: $22 (Choice of one Appetizer or Salad, one entree and one dessert)

Prix fixe not available for sharing, no discounts applicable

Extra charge of 25c for each container “to-go”

Appetizers & Salads

Soupe du Jour

Beignet of shrimp*

Fried oysters (Dragon Creek, Montross VA)

With preserved citrus aioli

Salade Wedge

Bib lettuce, crispy prosciutto, shaved pear, Roquefort blue cheese dressing

Caesar salad

Romaine, Parmesan, croutons, anchovies, 60º chicken egg, lemon vinaigrette

Charcuteries board

Artisanal cheeses

Entrees

“Tarte Flambée” (Alsatian-style flat bread

Caramelized onions, lardons, crème fraiche, Comte cheese

Plancha salad & bagna cauda dressing Marinated shrimp, octopus and calamari cooked on the plancha,

served over Frisée, roasted sunchokes, carrots, celeriac, walnuts

Moules au chorizo, Pommes Frites

Mussels cooked with fresh chorizo, white wine, tomato, fennel, garlic, onions, fresh herbs

*Honey-spice glazed Norwegian Salmon filet,

Pearl pasta, tomato, pepper, onions, cucumber salad, preserved lemon-harissa yogurt sauce

“Onglet a l’echalotte” with pommes frites & watercress

*Angus Beef hanger steak, Cabernet-shallot sauce

VA Angus Beef Cheeseburger

*Pasture-raised VA beef patty (6oz), Cabot Cheddar cheese, lettuce, tomato confit, crispy onions,

Pommes frites & watercress salad

Turkey Melt

Organic turkey breast topped with Raclette cheese, lettuce, tomato aioli, on brioche bun Pommes frites & watercress salad

Desserts

“Le Cœur du Noir” GF

Valrhona bittersweet chocolate mousse, chocolate almond dacquoise

Passion fruit, Cœur de Guanaja chocolate ice cream

“Rêver du Printemps” GF

Madagascar vanilla bean panacotta, almond dacquoise, Morello cherry,

Salted almond crumble, cherry coulis, cherry sorbet

“Tarte au Citron”

Lemon cream filled pate sucrée, crème Chantilly, strawberry coulis Strawberry sorbet, white chocolate

Housemade Ice creams and Sorbets GF

Ask your server for today’s flavors

1/18/2016 *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: Winter 2016 Tuesday, January 26th – Sunday, February 7th

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 Forestier”: Sauteed snails with mushrooms, garlic & parsley, baguette croutons

“Paté de Campagne”: Country pate, mustard, cornichons, pickled onions

“Salade verte”: Organic mesclun lettuce, balsamic vinaigrette

“Salade de betteraves au Chevre” Roasted beets, arugula, brioche croutons, Goat cheese croquette, Shallot vinaigrette

“Salade d’endives et pommes aux Roquefort” Endives, frisee, apple, walnuts, Roquefort, Cider-mustard vinaigrette

Entrees

“Croque Monsieur” with pommes frites and green salad Grilled ham & cheese sandwich, Mornay sauce

“Dinde au fromage” with pommes frites and green salad Grilled Turkey melt sandwich on whole wheat bread, with arugula and Comté cheese

“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 Marinieres, pommes frites Classic steamed mussels with white wine, Garlic and shallots, with pommes frites

Saumon poelé, sauce a homard Norwegian *salmon filet, Lobster sauce, roasted mushroom & fennel risotto

“Bavette Maitre d’Hôtel” (Suppl. $5)

Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad

Supreme de Poulet aux truffles Pan-roasted Amish chicken breast, truffle mushroom ragout and roasted potatoes

Roasted fennel and mushroom risotto

Desserts

“Assiette de Fromages”: House Cheese plate (Suppl. $5)

Vanilla bean crème brûlée GF

Valrhona Manjari Pot de Crème GF

Tarte aux noix de pecan

Profiteroles au chocolat

Pumpkin Crème Caramel GF

Restaurant Week January 2016

Lunch For Two

$25.00+ for Two

Includes your choice of non alcoholic beverage:

Coca-Cola Products

Iced Tea

Tea/Coffee

Fruit Juice

Entrée

Fettuccini Alfredo

Fresh parsley with parmesan garnish

Add chicken 5.00 / salmon or shrimp 6.00

Spicy Italian Jambalaya

Penne, chicken, shrimp, spicy Italian sausage,

roasted peppers, tomatoes

Balsamic Glazed Chicken

Grilled chicken breast, arugula and tomato

salad with fresh mozzarella

Cheddar Steak Burger

cooked medium well, with cheddar cheese

and fries

Classic Turkey Club

traditionally prepared as a double decker

with turkey, bacon, lettuce and tomato and

Chips

Caesar Salad

Crisp romaine lettuce and aged asiago

cheese, house made croutons Add chicken 5.00 / salmon or shrimp 6.00

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

Restaurant Week January 29th to February 5th, 2016

LUNCH

Geranio

$22 per person, not including tax and gratuity

FIRST COURSEA choice of:

Butternut Squash Soup with Honey and Sage

Field Green Salad with Herb Mustard Vinaigrette, Oven DriedTomatoes and Walnuts

Yellow Tomato, Goat’s Cheese and ArugulaSalad with Pine Nuts and Lemon Vinaigrette

SECOND COURSEA 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 Wilted Spinach with Field Mushrooms and Sage

THIRD COURSEA choice of:

Our own Tiramisu with Homemade Mascarpone

Flourless Chocolate Cake with Amaretto Cream and Hazelnuts

Selection of our Homemade Ice Cream or Sorbet

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.

Tax and Service not included. A gratuity of 19% will be added to groups of 6 or more.

Super Bowl 50

SpecialSpecialSpecialSpecial

Main Course (choice of):

Market Salad with Chicken

Baby Greens, spinach, cranberries, candied pecans,

goat cheese, orange pale ale vinaigre(e

Chopped Cobb Salad

field greens, romaine, chicken, bacon, tomato, egg,

blue cheese, avocado, white balsamic vinaigre(e

King Street Tavern Burger with French Fries

4-year aged cheddar, pance(a, tomato jam,

brioche bun

Chicken Sandwich with French Fries

ciaba(a, grilled queso fresco, tomato, arugula

Bratwurst Slider (2) with Onion Rings

sauerkraut, 1,000 island, pretzel bread,

Desserts (choice of):

Cheesecake

Seasonal Pie

Chocolate Lava

Reserva5on at opentable.com or call 703 647 20 00

King Street Tavern, inside the Hilton Old Town Hotel, 1767 King Street, Alexandria

Winter Restaurant Week

Lunch SpecialLunch SpecialLunch SpecialLunch Special

January 29th un5l February 7th 11:30 PM un5l 1:30 PM

$ 20.00 per Person

http://www.visitalexandriava.com/listings/lenas-wood-fired-pizza-%26-tap/5197/

Restaurant Week Lunch Menu

Appetizers (choice of)

She Crab Soup Red Seafood Chowder Our specialty With Julienne Vegetables & Parmesan Cheese

Mixed Green Salad With Creole Mustard Dressing

Entrees (choice of)

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

Shrimp “Mardi Gras” Sauteed with garlic, chopped tomatoes, spring onions, Tasso ham & fresh basil

Served with garlic-parsley rice

Crawfish & Penne Pasta Alfredo With Tasso ham, cream and parmesan cheese

Desserts (choice of)

Creole Bread Pudding Chocolate Mousse w/”Bailey’s Irish Cream” toffee sauce w/rich Dark Belgian Chocolate

Coffee, Tea or Soda

20.00 pp Tax and Gratuity Not Included

Lunch @ 10.00 includes: your choice of kabob, vegetable side,

rice, and an iced tea

Join us for restaurant week!

KABOB a choice of:

Teaism Old Town 682 N St Asaph St, Alexandria VA 22314One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s

veggiechicken shrimp

cold things .....

Asian Slaw

Pickled Cabbage

Seaweed Salad

Pipe Dreams Goat Cheese

Turnip White Miso Salad

Beet-Chickpea Puree

Delicata Squash with tare sauce

Sweet Potato Salad

Pickled Cucumbers

Persian Cucumbers with orange vinaigrette

Broccoli with walnut miso jam

Roasted Beets with orange vinaigrette

hot things .....

Broccoli Walnut Sauté

Indonesian Collards

Coconut Sauteed Spinach

Jan. 29 - Feb. 72016 Jan. 29 - Feb. 7

2016

fast casual = no wait staff = no reservations

choose your kabob sauce: gochujang orange vinaigrette wasabi mayo togarashi mayo

SIDE a choice of:

Lunch @ 10.00 includes: your choice of kabob, vegetable side,

rice, and an iced tea

Join us for restaurant week!

KABOB a choice of:veggiechicken shrimp

cold things .....

Asian Slaw

Pickled Cabbage

Seaweed Salad

Pipe Dreams Goat Cheese

Turnip White Miso Salad

Beet-Chickpea Puree

Delicata Squash with tare sauce

Sweet Potato Salad

Pickled Cucumbers

Persian Cucumbers with orange vinaigrette

Broccoli with walnut miso jam

Roasted Beets with orange vinaigrette

hot things .....

Broccoli Walnut Sauté

Indonesian Collards

Coconut Sauteed Spinach

choose your kabob sauce: gochujang orange vinaigrette wasabi mayo togarashi mayo

SIDE a choice of:

Teaism Old Town 682 N St Asaph St, Alexandria VA 22314One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s

fast casual = no wait staff = no reservations

Three Course Price Fixe LUNCH for $20.00 per person

First Course Choice of:

Manhattan Clam Chowder

Mesclum lettuce, feta cheese, tomatoes, house dressing.

Second Course Choice of:

Cavatelli “Amatriciana”

Pasta with bacon, tomato and parmesan cheese.

Salmone “St. Lucia”

Salmon Filet, avocado, sweet red peppers, beurre blanc.

Filetto di Maiale con Ceresa

Roasted pork tenderloin with a fresh cherries and cherry wine reduction.

Scaloppini di Vitello “Margherita”

Breaded veal scaloppini, ham, asparagus, mozzarella cheese, gratine.

Dolce

Hard Cherry Ice Cream Float or

Select from our extensive tray of desserts.

(*) May contain Raw or Uncooked Ingredients, Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

especially if you have certain medical conditions.”

TAX AND GRATUITY NOT INCLUDED

NOT VALID WITH ANY OTHER OFFERS, DISCOUNTS, COUPONS OR PROMOTIONS.

Restaurant Week Lunch Menu

Appetizer Choice of

She Crab Soup Mixed Green Salad

our specialty With Creole mustard dressing

Creole Alligator Stew topped with chopped egg and a touch of sherry

Entrees Choice of

Horseradish Crusted Tilapia With lump crabmeat & champagne leek sauce

Served with “smashed” potatoes & fresh asparagus

Sauteed Chicken “Sanibel” With shrimp, crimini mushrooms & creole mustard sauce.

Served with saffron rice

Grilled “Kobe” Burger 100% wagyu beef with Monterey jack, caramelized onions,

sauteed mushrooms, lettuce & tomato

Served with French fries

Desserts

Creole Bread Pudding Fresh Strawberries With toasted pecans, pineapple & raisins with Chantilly Cream

Coffee, tea or soda

$20.00 pp Tax and Gratuity Not Included

Restaurant Week Lunch Menu Available Mon-Fri only

Appetizers Choice of

She Crab Soup Wharf House Salad our specialty with garlic-mustard dressing

New England Clam Chowder rich and creamy with red bliss potatoes

Entrees Choice of

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

Served with saffron rice

Shrimp & Scallop Au Gratin Baked in cream and topped with Parmesan & Gruyere Cheese

All Lump Crabcake Sandwich With French fries & Florida mustard sauce

Desserts Choice of

Fresh Strawberries with Chantilly cream

White Chocolate Raspberry Bread Pudding With raspberry coulis and whipped cream

Coffee, Tea or Soda

$20.00 pp Tax and Gratuity Not Included

Dinner for Two$35

Entrée

Starter

Restaurant Week January 2016

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

Restaurant Week, Jan 29 - Feb 7 2016

Dinner for 2, You pay $35.95

(Includes 2 Casa 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 Casa Margarita ($6.95 each)

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

Restaurant Week 2016 January 29 – February 7

choice of:

Steak Frites Grilled 8oz flat iron, hand cut fries, arugula salad, lemon aioli

Cashew Crusted Mahi Mahi

Ginger soy buerre blanc, green beans, jasmine rice

Chicken Virginia Lump crab and Virginia country ham in

sherry cream over breast of chicken, jasmine rice and green beans.

Dessert – Baked Maple Buttermilk Custard Served chilled with maple drizzle & fresh berries

$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

Mediterranean White Bean SaladMac ‘n CheesetiqueChicken Parm 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

Winter 2016

Ask about tonight’sWineflights

Open ‘til

10pm

nightly!

Cheese & Wine BarCheesetiqueC C

CC

Rustic flat bread topped with an herb butter compound, wild mushrooms Boursin cheese and caramelized onions finished with baby arugula and balsamic glaze

Mission figs, Fuji apples, Gorgonzola and rosemary wrapped in pie dough and baked served with a red onion marmalade

Herb-brined crispy chicken breast served in a rich creamy gravy loaded with cremini mushrooms, red pearl

onions, English peas, parsnips, turnips, carrots, rutabaga and red bliss potatoes with buttery pie crust points.

Grilled Atlantic salmon served over sticky wild rice and stir fried julienne vegetables finished with

sweetened sriracha butter

Slow cooked braised beef short ribs served with creamy goat cheese polenta and spicy sautéed

broccoli rabe finished with natural jus and fried fennel root

New York style cheesecake filled with brownie pieces and caramel swirl finished with chocolate ganache and chopped

pecans

Three layers of devil’s food cake flavored with Chambord, raspberry puree and finished with a chocolate glaze

A decadent and flourless chocolate cake, vanilla whipped cream

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 winter 2016! Friday, January 29th through Sunday, February 7th

Two course dinner for two for $35.16 You and your guest may choose one appetizer or two salads and any entree.

Starters

Caesar Salad Heart of romaine lettuce with creamy Caesar dressing and parmesan cheese

Grits Bolognese

A classic sauce of fresh ground veal, sautéed spring vegetables, tomato, imported parmesan, and a splash of cream served over grits cake

Southern Egg Rolls

Orange and honey smoked duck breast with collard greens served with a spicy honey mustard and mango chutney

Entrees

Crispy Catfish & succotash Buttermilk and corn crusted fresh catfish; flash-fried and served over corn succotash with fried

string onions and finished with a jalapeno

Cavaelli Bolognese A classic sauce of fresh ground veal, sautéed spring vegetables, tomato, imported parmesan, and

a splash of cream tossed with rigatoni pasta

Beef Bourguignon Chuck beef slow cooked with mushrooms, onion, carrot, potatoes in red wine, beef stock

Baby Back Ribs

A half rack of our house smoked ribs with a hand cut fries and Cole slaw ---------------------------------------------------------------------------

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

801 N. Fairfax St, Alexandria, VA 22314 www.RoyalThaiSushi.com 703 535 6622

Restaurant Week Jan 29 – Feb 7, 2016 Dinner for 2, $35.00, includes 2 drinks

Appetizer, choose 1 item Entree, choose 2 items 2 drinks of wine or beer

Please see appetizer and Entrée choices below:-

THAI APPETIZERS GOLDEN TRIANGLE TOFU $4.95 Tofu deep-fried light and crispy, served with a side of sweet & sour sauce /crushed peanuts STEAMED DUMPLINGS (4) $5.95 Stuffed w/ chicken, crabmeat, shrimp, herbs, Side of sweet soy sauce CRISPY VEGGIE ROLLS (3) $5.95 Stuffed with veggies & bean noodles. Deep-fried. Side of sweet & sour sauce CHICKEN SATAY (4) $6.95 Skewered grilled chicken marinated in Thai spices. Sides of peanut sauce and cucumber relish GYOZA (5) $5.95 Pork and veggie dumpling , deep-fried crispy outside. Side of soy-vinegar dip FRIED CALAMARI $6.95 Lightly battered and deep-fried crispy. Side of SPICY sweet and sour sauce CURRIED PUFF (3) $ 5.95 Homemade flaky puff pastry stuffed with chicken and potato, flavored with curry power and cumin

THAI SALADS PAPAYA SALAD with 2 grilled shrimp $6.95

Shredded green papaya, shredded carrot, spicy lime dressing, palm sugar, chili peppers, and crushed peanuts.

GRILLED BEEF SALAD $6.95 Spicy lime dressing and Thai herbs lend perfect flavor to marinated grilled beef, cucumber, tomato, lettuce, scallion & cilantro DUCK SALAD $8.95 Roasted duck, pineapple, ginger, tomato, red onion, cilantro, and chili lime dressing CHICKEN SALAD (LARB GAI) $6.95 Minced chicken tossed w/red & green onions, cilantro, lettuce, spicy lime dressing & crushed toasted rice Spicy Extra Spicy

THAI ENTREES

GREEN CURRY w/seafood $ 15.95 w/chicken, beef, pork or tofu 12.95 Cooked in coconut milk with green hot chili, and spices, Thai eggplant, bamboo shoot, green beans, bell peppers, and Thai basil RED CURRY w/seafood $15.95 w/chicken, beef, pork or tofu $12.95 Cooked in coconut milk with red hot chili, and spices, Thai eggplant, bamboo shoot, green beans, bell peppers & Thai basil ROASTED DUCK CURRY $15.95 Cooked in coconut milk with red hot chili, and spices, pineapple, tomato, and Thai basil CHICKEN RAMA $12.95 Sliced chicken breast stir-fried with yellow curry powder, topped with slightly spicy peanut sauce & a side of steamed broccoli PANANG CURRY $12.95 W/Beef, Chicken, Pork or tofu Peanut red curry in coconut milk flavored perfect with Thai spices and basil GAI BOD KAPROW $11.95 Minced chicken stir-fried with onion, bell peppers, green beans, garlic, chili, basil. Served over rice FIERY BASIL (KAPROW) W/seafood $15.95 w/chicken, beef, pork or tofu $11.95 Stir-fried with onion, bell peppers, green beans, garlic, chili & basil sauce PAN-FRIED DUCK (KAPROW) $15.95 Served crispy. Roasted duck, cut bite sized, battered, deep-fried with pineapple, tomato, onions, garlic, chili & basil CHICKEN W/CASHEW NUTS $12.95 Stir-fried with whole roasted crispy chili pepper, onion, carrots and bell peppers. 18% service charge for a party of 6 or more

SIAM BEEF $13.95 Marinated in sesame oil, white pepper, fresh garlic, stir-fried in triple soy sauces, served with broccoli GINGERY GINGER w/chicken, beef, pork or tofu $11.95 Stir-fried with onions, red bell pepper, snow peas, mushroom, fresh ginger in light flavorful sauce CHICKEN WITH BROCCOLI $11.95 Chicken breast sliced and stir-fried quickly with broccoli in flavorful light sauce GARLIC CHICKEN or BEEF 11.95 Fresh garlic, pan roasted crispy, sautéed with your choice of meat. Steamed broccoli on the side. SPICY GREEN BEANS - THAI STYLE w/chicken, beef, pork or tofu $11.95 w/seafood $15.95 Stir-fried with wild lime leaves and traditional Thai spicy paste. Green beans never tasted so good! SPICY EGGPLANT W/seafood $15.95 w/chicken, beef, pork or tofu $11.95 Eggplants beautifully stir-fried with chili garlic basil and your choice of meat or seafood VEGETABLE MEDLEY w/chicken, beef, pork or tofu $11.95 w/seafood $15.95 Stir-fried vegetables with delicious light sauce. Optional meat or seafood. SPINACH with tofu $11.95 Stir-fried spinach and mushroom in bean sauce

SEAFOOD= Prawn, Scallop, Mussel, Calamari Extra Prawn $1.75 each

FRIED RICE AND NOODLES *PAD THAI w/chicken, or tofu/veggie $ 10.95 w/tiger prawn $15.95 Fresh made thin rice noodles stir-fried with scallion, bean sprouts, egg, with well-balanced salty, sweet and tart flavors. Topped with crushed peanuts Add mixed veggie for $2.00

*PAD SEE EW w/chicken, beef, pork or tofu $10.95 w/tiger prawn $15.95 Fresh made wide rice noodles stir-fried with egg, soy sauces and broccoli

*DRUNKARD’S NOODLES w/chicken, beef, pork or tofu $10.95 w/tiger prawn $15.95 Fresh made wide rice noodles, onion & bell pepper, hot chili pepper, garlic and Thai basil *THAI FRIED RICE w/chicken, beef, pork or tofu $10.95 w/tiger prawn $15.95 The original fried rice for all people, with tomato, Peas, carrot, onion, & egg. Flavored perfect.

*No gravy is produced or to be expected from stir-frying these dishes

VEGETARIAN SELECTIONS

*DRUNKARD’ S NOODLES $10.95 Fresh made wide rice noodles stir-fried with soy sauces, tofu, veggies, chili pepper, garlic & Thai basil SPICY GREEN BEANS W/TOFU $11.95 Stir-fried with wild lime leaves and traditional spicy paste SPICY EGGPLANT W/TOFU $11.95 Eggplants beautifully stir-fried with bean sauce and chili garlic basil sauce GINGER BROCCOLI TOFU $11.95 Stir-fried in light flavorful sauce VEGETABLE MEDLEY W/TOFU $11.95 Stir-fried in light flavorful sauce SPINACH with TOFU $11.95 Stir-fried with mushroom in bean sauce GREEN CURRY W/TOFU $12.95 Cooked in coconut milk with green hot chili, spices, Thai eggplant, bamboo shoot, green beans, bell peppers, and Thai basil RED CURRY w/TOFU $12.95 Cooked in coconut milk with red hot chili, spices, Thai eggplant, bamboo shoot, green beans, bell peppers & Thai basil FIERY BASIL (KAPROW) w/TOFU $11.95 Stir-fried with onion, bell peppers, green beans, garlic, chili & basil sauce PANANG TOFU $12.95 Peanut red curry in coconut milk, flavored perfect with Thai spices. With a side of steamed broccoli Spicy Extra Spicy p.5

Southside 815 Restaurant Week

Dinner for Two for $35 Includes Appetizer to Share and Choice of 2 Entrees

Appetizers

“815” Biscuits Fresh backfin crabmeat and Virginia ham sauteed in a cream gravy and

plated over sweet potato biscuits

Fried Green Tomatoes Served with remoulade sauce for dipping

“Southside” Nachos Chips topped with choice of pulled pork or jalapeno honey pulled chicken,

cheddar and jack cheeses, pico de gallo, lettuce, and sour cream

Entrees

“Southside” Meatloaf Firegrilled meatloaf topped with tomato bacon gravy. Accompanied by

mashed red potatoes and southern greens

Jambalaya Pasta Gulf shrimp, andouille sausage, roasted chicken, and chopped vegetables

tossed with penne pasta in a spicy cajun cream sauce

Drunken Pot Roast Seasoned sirloin simmered in ale, onions, brown sugar, and spices then

topped with pan gravy. Accompanied by mashed red potatoes and southern

greens

******For an additional $5 (Dinner for Two for $40), you may choose any

appetizer or entrée on the menu with absolutely no restrictions including

steaks, seafood, and chef’s nightly specials

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:

1st Course a choice of:

Hungarian Tea Cake

Coconut Rice Pudding

Chocolate Coconut Cake gluten-free cake with rum caramel, served with gelato

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

Jan. 29 - Feb. 7, 2016

Beet Salad roasted beets, beet hummus, apple, romaine lettuce, goat cheese, and orange fennel vinaigrette

Kale Salad shredded kale, romaine lettuce, pecans and Persian cucumbers, topped with creamy hemp dressing & fried onion

Shrimp Wontons four wrapped shrimp with rice noodle salad and spicy chili dressing

Exotic Mushrooms sautéed trumpet, oyster & shiitake mushrooms, spinach and plum chutney

Coconut Miso Soup miso and coconut milk with delicata squash and shredded kale

Lentil Soup hearty curried soup with cilantro and papadum

* Grilled Salmon from Blue Circle ~ with Indonesian-style collard greens, and brown rice

Chicken Curry ABF, non GMO, local ~ marinated chicken in a Thai yellow curry with brown rice and a skewer of Brussels sprout, potato, carrot, shiitake, turnip, radicchio, and onion

Okonomiyaki Japanese cabbage pancake, wasabi-okonomi sauces, and a choice of kabob: vegetable, chicken, or shrimp

Palak Shalgam Curry spinach, fried turnips, brown rice, and roasted onion-cilantro raita

Three Beef Brisket Tacos from Roseda Farm ~ corn tortillas, Korean brisket, cabbage slaw, chipotle salsa, crema and lime

Korean Brisket Sandwich from Roseda Farm ~ ciabatta roll, lettuce, Asian slaw, house-made gochujang sauce, Just Mayo, topped with fried onions

* Grass Fed Burger from Roseda Farm ~ on house-made grain focaccia, lettuce, onions, pickled jalapeños, and Just Mayo, served with a side of kale salad / optional goat cheese

Tempeh Burger organic & local from Twin Oaks ~ on house-made grain focaccia, lettuce, onions, pickled jalapeños, and Just Mayo, served with a side kale salad / optional goat cheese

* Tea-Cured Salmon Sandwich from Blue Circle ~ salmon house-cured in Lapsang Souchong, with lettuce, Asian slaw, pickled cabbage, wasabi mayo, kizami seaweed, on ciabatta roll

Fried Chicken Sandwich ABF, non GMO, local ~ Japanese Panko fried chicken, lettuce, Asian slaw, pickled cucumber, with yuzu koso mayo, on ciabatta roll

Fried Chicken Bento ABF, non GMO, local ~ pickled cucumbers, sweet potatoes, roasted onions, brown rice, and our famous onion-mayo sauce

* Baked Chilled Salmon Bento from Blue Circle ~ with a classic tare sauce, broccoli with walnut miso jam, sweet potatoes, roasted onions, and brown rice

Blackbean Cake Bento with togarashi mayo, pickled cucumbers, roasted turnips & broccoli with a miso walnut jam, and brown rice

* Roll your own Handroll Bento from Blue Circle ~ tea-cured salmon, pickled cabbage, sheets of nori, and brown rice, with dipping condiments

Udon Noodle Soup fat noodles with fresh ginger broth, spinach, delicata squash, broccoli & choice of

vegetables, chicken, or shrimp

* Chicken Hot Pot rich chicken and red miso broth with pulled chicken, cabbage, delicata squash,

spinach and yuzo kosho

Jasmine Creme Brulee

Dolcezza Gelato or Sorbet

* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you have certain medical conditions.

Alexandria Restaurant Week $ 20 LUNCH PER PERSON

Jan. 29 - Feb. 7, 2016 (Served with Miso soup)

- FIRST COURSE – Choice of

SPICY SALMON GARDEN ROLL Avocado, Cucumber, Asparagus wrapped in Salmon slices,

Spicy Tobiko cream sauce

SOBA NOODLE SALAD Japanese buckwheat noodles, Avocado,

Asparagus,Tomato,Cilantro, Scallion, Sesame Dressing

TUNA&SHRIMP TEMPURA ROLL

Futo Maki Style(Big roll) Shrimp Tempura, Fresh Tuna, Avocado, Fish roe

- SECOND COURSE - Choice of

SUSHI & SASHIMI SPECIAL

6pcs Chef’s selection on Sashimi, 4pcs Nigiri Sushi, 6 pcs Sushi Maki

GRILLED TERIYAKI SABA

Grilled Mackerel, Sweet Teriyaki Sauce, Steamed Vegetables, Sweet Ginger, Steamed rice

GRILLED SALMON SALAD

Grilled Salmon, Mixed greens, lemon cream sauce

RESTAURANT WEEK’s BENTO BOX

6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,

Fried Shumai & Seaweed salad

3 ROLL COMBO *

Alaskan roll (Spicy Crunchy Salmon)

Sweet potato & Avocado roll

Mexican Shrimp Roll (Shrimp Tempura, Jalapeno, Cilantro, Avocado)

-THIRD COURSE -

Mochi Ice-cream : Green tea or Strawberry

693 N. Washington St., Alexandria, VA 22314 |703.566.3695 | www.zentorestaurant.com

Alexandria Restaurant Week $ 35.95 DINNER FOR TWO

Jan. 29 - Feb. 7, 2016 (Served with 2 Miso soup)

- FIRST COURSE –

Choice of SPICY SALMON GARDEN ROLL

Avocado, Cucumber, Asparagus wrapped in Salmon slices, Spicy Tobiko cream sauce

SOBA NOODLE SALAD

Japanese buckwheat noodles, Avocado, Asparagus,Tomato,Cilantro, Scallion, Sesame Dressing

TUNA&SHRIMP TEMPURA ROLL

Futo Maki Style(Big roll) Shrimp Tempura, Fresh Tuna, Avocado, Fish roe

-- SECOND COURSE -

2 Choice of Entrées

SUSHI & SASHIMI SPECIAL

6pcs Chef’s selection on Sashimi, 4pcs Nigiri Sushi, 6 pcs Sushi Maki

GRILLED TERIYAKI SABA

Grilled Mackerel, Sweet Teriyaki Sauce, Steamed Vegetables, Sweet Ginger, Steamed rice

GRILLED SALMON SALAD

Grilled Salmon, Mixed greens, lemon cream sauce

RESTAURANT WEEK’s BENTO BOX

6 pcs Assorted Fresh Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,

Fried Shumai & Seaweed salad

3 ROLL COMBO *

Alaskan roll (Spicy Crunchy Salmon)

Sweet potato & Avocado roll

Mexican Shrimp Roll (Shrimp Tempura, Jalapeno, Cilantro, Avocado)

-THIRD COURSE –

Choice of Green tea or Strawberry Panna Cotta

Crème bure Cheese cake w/ Strawberry sauce Mochi Ice-cream : Green tea or Strawberry

693 N. Washington St., Alexandria, VA 22314 |703.566.3695 | www.zentorestaurant.com

Three CoursePrix - Fixe$35

219 Restaurant

$35 Pre fixe Restaurant Week Menu

Excluding tax & 20% gratuity

Starter Crawfish Spring Roll / Creole Meuniere / Fire Roasted Mango Relish

Oyster & Artichoke Stew

French Market Salad: Field Greens / New Potatoes / Haricot Vert /

Bacon / Soft Poached Egg / Creole Vinaigrette

Entrée Ratatouille / goat cheese / napoleon

Lobster / tasso / mac & cheese

Grilled ribeye au poivre vert / buttered turnips / braised swiss chard

Double cut tamarind glazed pork chop / bourbon sweet potato

pudding / southern stewed greens

Dessert

Flourless chocolate torte / ancho chile ganache / basil peach sauce

Banana Foster / beignets / rum raisin sauce

219 King Street | (703) 549-1141

*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 1/18/16

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

Three-Course Dinner prix fixe: $35 (Choice of one Appetizer or Salad, one entree and one dessert)

Prix fixe not available for sharing, no discounts applicable

Extra charge of 25c for each container “to-go”

Appetizers & Salads

Soupe du Jour

Beignet of shrimp*

Charcuteries board

Fried oysters (Dragon Creek, Montross VA) With preserved citrus aioli

Moules au chorizo

Mussels cooked with fresh chorizo, white wine, tomato, fennel, garlic, onions, and fresh herbs

Salade Wedge

Bib lettuce, crispy prosciutto, shaved pear, Roquefort blue cheese dressing

Caesar salad

Romaine, Parmesan, croutons, anchovies, 60º chicken egg, lemon vinaigrette

Terrine of Foie Gras, Pain d’Epices, prune chutney (Supp. $5)

Entrees

Seared sea scallops

Sunchoke-truffle risotto, black truffle butter emulsion, sunchokes chips

“Poule au pot a la Citronelle”

Lemongrass infused Amish chicken, cooked in an aromatic broth with winter vegetables

(Mushroom, carrot, potatoes, celeriac, leeks, kale, coriander…)

“Magret de canard au poîvre”

*Pepper crusted Moullard Duck breast, long pepper sauce

Honey-roasted pears, pruneaux, parsnip puree

*Honey-spice glazed Norwegian Salmon filet, Israeli couscous, kale pesto, tomato, pepper,

Cucumber salad, preserved lemon-harissa yogurt sauce

“Paella du Languedoc”

Octopus, calamari and shrimp a la plancha over slow-baked rice

in a saffron shellfish broth, fennel, tomato, piquillo pepper, mussels

Michelle’s Meatloaf

Pasture-raised VA Angus beef meatloaf, Bacon, BBQ sauce, crispy onions,

Cavatappi & cheese gratin, mushrooms, carrots & broccoli

“Onglet a l’échalotte”

*Charbroiled Angus hanger steak (6oz), Cabernet-shallot sauce, Potato gratin, shallots, mushrooms, carrots, broccoli

Desserts

Trio of Artisanal cheeses (As additional course before dessert $12)

“Le Cœur du Noir” GF

Valrhona bittersweet chocolate mousse, chocolate almond dacquoise

Passion fruit, Cœur de Guanaja chocolate ice cream

“Rêver du Printemps” GF

Madagascar vanilla bean panacotta, almond dacquoise, Morello cherry, Salted almond crumble, cherry coulis, cherry sorbet

“Tarte au Citron”

Lemon cream filled pate sucrée, crème Chantilly, strawberry coulis

Strawberry sorbet, white chocolate

RESTAURANT WEEK

AT BILBO BAGGINS

COME JOIN US FOR OUR PREFIX MENU

LUNCH PREFIX $20.00 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 $20.00 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

*This items are cooked to order. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illnesses. 1/18/2016

Restaurant Week: Winter 2016 Tuesday, January 26th – Sunday, February 7th

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 Forestier”: Sauteed snails with mushrooms, garlic & parsley, baguette croutons

“Charcuterie de Canard”: confit leg, prosciutto, rillettes, with fruit chutney and crostini

“Terrine de Foie Gras de Canard”: (Suppl. $5) Foie gras terrine, brioche toast points, Armagnac macerated prunes

“Salade verte”: Organic mesclun lettuce, balsamic vinaigrette

“Salade de betteraves au Chevre” Roasted beets, arugula, brioche croutons, Goat cheese croquette, Shallot vinaigrette

“Salade d’endives et pommes aux Roquefort” Endives, frisee, apple, walnuts, Roquefort, Cider-mustard vinaigrette

Entrees

Moules Marinieres, pommes frites Classic steamed mussels with white wine, garlic and shallots, with pommes frites

Truite a la Grenobloise Sauteed Trout filet, brown butter lemon caper, pommes puree, seasonal vegetables

Saumon poelé, sauce au homard Norwegian *salmon filet, Lobster sauce, roasted mushroom & fennel risotto

Bavette Maître d’Hôtel Creekstone Farm Flat iron *steak, shallot-herbs butter. Pommes frites & salad

Cassoulet au Confit de Canard (add $5) Moullard duck confit, Toulouse sausage, twice baked bean stew with pork belly

Coq au Vin Braised free-range chicken leg in a rich red wine sauce, With mushrooms, lardons, onions, carrots and pommes puree

Boeuf Bourguignon (add $7) Traditional braised beef in a rich red wine sauce, with mushrooms, lardons, onions, carrots and pommes puree

Roasted fennel and mushrooms risotto

Desserts

“Assiette de Fromages”: House Cheese plate (Suppl. $5)

Vanilla bean crème brûlée GF

Valrhona Manjari Pot de Crème GF

Tarte aux noix de pecan

Profiteroles au chocolat

Pumpkin Crème Caramel GF

ALEXANDRIA RESTAURANT WEEK Jan. 29 - Feb. 7, 2016

3 Course Dinner $35

Potato and leek soup with crispy leeks and truffle oil.

Seared scallops served in a half shell with creamed pea puree and tarragon and hollandaise sauce.

Ham Hock Terrine with remoulade sauce, strong Irish mustard, crispy crackling and Guinness bread

////////////////////////////////////////////////////////////////

Steamed Bacon and cabbage with parsley mash potato Honey and mustard cream sauce.

Salmon steak baked in a bag with lemon and herb butter, sautéed green beans and minted fingerling potatoes.

Vegan Irish stew with boiled potato rustic root vegetables, barley and butter beans.

////////////////////////////////////////////////////////////////

Bannoffee pie in a glass.

Apple tart with caramel sauce and fresh whipped cream.

Sherry trifle with plums and pears.

3 Course Prix Fixe Menu – 35$ excluding beverages, tax and gratuity

205 E. Howell Avenue, Alexandria, VA 22301

Alexandria RESTAURANT WEEK 2016 Friday, January 29th - Sunday, February 7th

Celery Root and Asian Pear Soup with Smoked Duck Breast

Or

Roasted Carrot and Parsnip Salad with Golden Raisins & Creamy Almond Dressing

Or

Ahi Tuna Tartare with Sesame Seeds, Seaweed Salad & Yuzu Vinaigrette

Maryland Rockfish Fillet with Green Pea Risotto and Cherry Tomato Coulis

Or

Braised Beef Short Ribs with Blue Cheese Polenta & Horseradish Jus

Or

Organic Chicken Breast with Green Olive & Sweet Pepper Cous Cous and Thyme Sauce

Or

Bocage Farm Wild Mushroom Risotto with Truffle Oil & Baby Vegetables

Chocolate Mousse

Or

Traditional Vanilla Crème Brulée

Or

Strawberry Tart with Raspberry Sauce and Chantilly Cream

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

Restaurant Week January 29th to February 7th, 2016

DINNER

Geranio

$35 per person, not including tax and gratuity

FIRST COURSEA choice of:

Butternut Squash Soup with Honey and Sage

Field Green Salad with Herb Mustard Vinaigrette, Oven DriedTomatoes and Walnuts

Yellow Tomato, Goat’s Cheese and ArugulaSalad with Pine Nuts and Lemon Vinaigrette

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 Asparagus and Zucchini; Shaved Parmesan

THIRD COURSEA 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 Wilted Spinach with Field Mushrooms and Sage

FOURTH COURSEA choice of:

Our own Tiramisu with Homemade Mascarpone

Flourless Chocolate Cake with Amaretto Cream and Hazelnuts

Selection of our Homemade Ice Cream or Sorbet

IL PORTO Restaurant Week Dinner Menu

3 Courses for $35

Appetizers

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

Mozzarella Tomato

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

Antipasto

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

Entrée Selections

Pollo Siciliano fresh all natural boneless breast of chicken sautéed and topped with lightly fried eggplant,

mozzarella cheese, and a delicate cream tomato sauce. Served over fettuccine Alfredo, garnished with broccoli

Pesce Fresco

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

Saltimbucca alla Romana

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

Capellini Primavera

(true vegetarian) fresh homemade angel hair pasta with fresh julienne cut vegetables & mushrooms served

in a light red or white wine sauce

Dessert

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

IL PORTO RISTORANTE, 1 21 KING STREET, ALEXANDRIA, VA 2231 4 703- 836- 8833 WWW. ILPORTORISTORANTE. COM

This menu is priced at $35.00 per person, exclusive of tax and gratuity

*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

Tax and Service not included. A gratuity of 19% will be added to groups of 6 or more.

Super Bowl 50

SpecialSpecialSpecialSpecial

Starter (choice of):

Philly Cheesesteak Egg Rolls, Brew Fondue or Market Salad

Main Course (choice of):

King Street Tavern Burger with French Fries

4-year aged cheddar, pance.a, tomato jam,

brioche bun

Bourbon glazed Salmon

roasted fingerling potatoes, seasonal vegetables

Maryland Crab Pot Pie

peas, mushrooms, corn, leeks, herb cream, served with a side salad

Grilled Bistro Steak

potato croque.es, asparagus, cipollini onions, romesco sauce

Fried Chicken

vegetables, mashed potatoes

Dessert (choice of):

Cheesecake, Bread Pudding, Chocolate Lava cake

$ 35.00 per Person

Reserva8on at opentable.com or call 703 647 20 00

King Street Tavern, inside the Hilton Old Town Hotel, 1767 King Street, Alexandria

Winter Restaurant Week

Three Course Prize FixeThree Course Prize FixeThree Course Prize FixeThree Course Prize Fixe

January 29th un8l February 7th 5:00 PM un8l 9:30 PM

Three Courses - $35, excluding Beverages, Taxes and Gratuity No substitutions and no discounts honored, Thank you.

218 N. Lee Street, Old Town, Alexandria, VA 22314

Alexandria Restaurant Week February 1-7, 2016

Soup du Jour

Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive

Escargots 6 Snails with Garlic, Parsley Butter

Pâté du Campagne

Seafood Medley in a Puff Pastry with Cream Sauce and Black Olives

Roasted Beets with Arugula, Feta Cheese and Lemon Dressing

Red Snapper with Vegetable Couscous and Saffron Sauce

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 Peppercorn Sauce

Fresh Pasta with White Truffle Oil

Fresh Dover Sole with Clarified Butter, Parsley and Lemon (+$20)

Whole Lobster Flambéed in Cognac with a Lemongrass Sauce (+$20)

7oz. Black Angus Beef Tenderloin with a Red Wine Sauce (+$20)

Traditional Crème Brûlée

Profiteroles

Sorbet Assortment

Choice of Soufflé - Hazelnut or Raspberry (+$6), Grand Marnier (+$9)

*** Bread Basket (+$3) ***

RESTAURANT WEEK MENU $35 per person for a three course selection

First Course

Potato Leek Soup, candied bacon

or Magnolia’s Caesar Salad, fried anchovies

or Grilled Carolina Prawns, garlic grits

Entrée

Braised Short Rib Pappardelle, pecorino cheese, red wine, San Marzano tomatoes or

House-Smoked Fried Chicken, Green Circle half-chicken, bone-in, macaroni and cheese or

Wild Mushroom Risotto, caramelized shallots, white wine, pea tendrils

Dessert

S’mores Bread Pudding, marshmallow ice cream or

The Happy Wife, beignets, Cafe Au Lait ice cream

Magnolia’s is proud to use sustainably raised and grown ingredients from regional farmers and suppliers. Our food is cooked fresh, to order, all desserts are house-made.

http://www.visitalexandriava.com/listings/majestic-cafe/3727/

Restaurant Week Dinner Menu

Appetizer Choice of

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

Crawfish & Shrimp Beignets Creole Oyster Pan Roast

With garlic mayo Topped with parmesan bread crumbs

Mixed Green Salad With Creole mustard dressing

Entree Choice of

* Pan Roasted Maine Salmon On a bed of horseradish cream sauce and topped with tomato-corn salsa

* “Turbo Dog” Braised Short Ribs With horseradish mashed potatoes with caramelized onions

and corn maque choux

* Shellfish Etouffée Gulf shrimp, lump crab & crawfish “smothered” 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

$35pp (Tax and Gratuity not included)

VISIT ALEXANDRIA RESTAURANT WEEK JANUARY 29 – FEBRUARY 7, 2016

THREE COURSES - $35

SOUPS AND GREENS Butternut Squash Soup with Star Anise (V, VG, GF) You won’t believe that this flavorful soup with no cream can be so velvety!

Two-Celery Soup (V, GF) A combination of celeriac and celery makes this soup tastefully unique! A house fave! A light touch of cream makes the

Cranberry and Almond Salad (GF) Mixed greens, dried cranberries, almonds, feta, and lardoons, dressed with sweet red wine vinaigrette.

MAIN COURSE Bodega Bay Shrimp Shrimp, tomatoes, garlic, parsley and spaghetti of zucchini and yellow squash finished with EEOV.

Chicken Tagine on a Bed of Vegetable Couscous An aromatic, sensual dish composed of tender chicken, preserve lemon and golden raisin. Fabuloso!

Beef Estouffade A lighter version of Beef Burgundy. Slow cooked with black olives, mushrooms and carrot to fork-tender and served on pappardelle.

Sonoma Cellar Burger* The classic American Burger with a bistro twist: sliced endive in a Dijon mustard vinaigrette, nutty Gruyere cheese and tomato on a brioche bun.

SWEETS FOR THE SWEET Fudgy Walnut Brownie An amazing and decadent brownie sure to please the most devoted chocolate lovers!

Flynn Family Rum Raisin Bread Pudding Golden raisins are soaked in rum to make this apple bread pudding crusty on the top and moist inside.

Chocolate or Lemon Butter Cake

Terra d’Oro Zinfandel Port

V = Vegan VG = Vegetarian GF = Gluten Free

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

STARTERS

CLASSICS

ALEXANDRIA RESTAURANT WEEKJanuary 29 - February 7, 2016For $35 enjoy your choice of a starter, an entrée and a dessert.

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

Chef ’s Wine Recommendation - Starmont Sauvignon Blanc $10

Bison Short Ribs Slow-braised, BBQ sauce, garlic mashed potatoes, carrots

Chef ’s Wine Recommendation - Trapiche Broquel Malbec $11

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

Chef ’s Wine Recommendation - Oberon Cabernet Sauvignon $12

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

Chef ’s Wine Recommendation - Seven Daughter’s Moscato $8

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

Chef ’s Wine Recommendation - Mionetto Prosecco D.O.C. (187 ML) $11

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:

Zuppa di Vongole

Manhattan Clam Chowder.

Carpaccio di Manzo

Sliced tenderloin on a bed of garlic vinaigrette, capers and parmesan cheese.

Insalata di Rucola

Fresh baby arugula, hard-boiled egg, tomato, mushroom, warmed bacon dressing.

Agnolotti alla Panna

Homemade raviolis stuffed with spinach and ricotta cheese, Alfredo sauce.

Entrees Choice of:

Risotto alla Cacciatore

One roasted quail with mushrooms risotto, garlic, parsley, parmesan cheese.

Salmone “Margaux”

Sautéed salmon filet, crabmeat, avocado, sweet red pepper, beurre blanc.

Scaloppini di con Prosciutto e Asparagi

Veal scaloppini, prosciutto, asparagus, mozzarella cheese, gratine.

Filetto di Maiale con Ceresa

Roasted pork tenderloin with a fresh cherries and cherry wine reduction.

Dolce

Hard Cherry Ice Cream Float or

Select from our extensive tray of desserts.

(*) May contain Raw or Uncooked Ingredients, Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne

illness especially if you have certain medical conditions.”

Menu price per person. Tax and gratuity additional.

Menu price per person. Tax and gratuity additional.

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

T.J. STone’S $35 per person, 3 courses

Starters

(Choose one)

Spinach salad

With warm bacon dressing, hardboiled egg, bacon, tomato, Blue cheese and red onion

Shrimp with Bacon-Cheddar Grits

Tiger shrimp sautéed in a spicy Cajun sauce and plated over creamy, cheesy bacon & cheddar grits

Barbecue Sliders

One beef brisket slider and one pulled pork slider, both cooked with our Texas BBQ sauce and topped with a pickle chip, served with a mini side of slaw

Entrees

(Choose One)

New York Strip

Twelve ounce strip seasoned and grilled, topped with a fried egg, Chimichurri and crispy fried onions and served with crispy fried Brussel Sprouts and horseradish mashed potatoes

Southern Fried Pork Chop

Buttermilk marinated bone in pork chop breaded then deep fried topped with country gravy and served with corn pudding and bacon braised kale

Red Snapper

Pan seared marinated red snapper served over citrus jasmine rice, sautéed bok choy and finished with a shrimp and lemon beurre blanc.

UlTimaTe ‘Q PlaTTer

1/4 rack of ribs, house smoked pulled pork and BBQ shrimp skewers with choice of 2 BBQ sauces, cole slaw, baked beans, and beer battered onion rings

Desserts

(Choose one)

Chocolate Lava Cake

Bread pudding

Tjstones.com 608 montgomery street, Alexandria, va 22314 (703) 548-1004

http://www.visitalexandriava.com/listings/virtue-feed-%26-grain/2546/

Restaurant Week Dinner Menu

Appetizer Choice of

She Crab Soup Our specialty

Wasabi Crusted Fried Oysters With chili mayo

Crawfish & Shrimp Beignets With garlic mayo

Mixed Green Salad With Creole mustard dressing

Texas “BBQ” Cloaked Shrimp Stuffed with jalapeno peppers & wrapped in bacon

Entrée Choice of

* Grilled “Flat Iron” Steak & All Lump Crabcake Served with smashed potatoes

* Shellfish Etouffée Shrimp, scallops and lump crab “smothered” Cajun style

served with garlic-parsley rice

*Spicy Pecan Crusted Mahi Mahi Topped with lump crab and served with creole mustard cream sauce

* Braised Lamb Shank 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

Tax and Gratuity Not Included

Restaurant Week Dinner Menu

Appetizer Choice of

She Crab Soup A house specialty

New England Clam Chowder Rich and creamy with red bliss potatoes

Southern Fried Calamari Spicy chili Mayonnaise with fresh Cilantro

Shrimp & “Blue Crab” Fritters With spicy Sriracha Aioli

House Salad With garlic-mustard dressing

Entree Choice of

* Jumbo Crab & Penne Pasta

With fresh asparagus, cream & parmesan-gruyere bread crumbs

* Stuffed Chesapeake Flounder With crawfish crab imperial & crab butter sauce

Served with saffron rice

* Grilled “Bistro” Steak & Stuffed Shrimp With lobster sherry cream & 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 “Oatmeal” Pie Drizzled with caramel sauce & topped with cinnamon whipped cream

$35.00 pp (Tax and Gratuity Not Included)