Dinner for Two$35

506 John Carlyle St. 703-575-8686

www.ArtfullyChocolate.com

Artfully Chocolate Bistro is new to Alexandria’s Restaurant Week, but certainly not new to Alexandria. We’ve revamped our Artfully Chocolate Café in the Carlyle area and have become a French-style bistro, with a menu that focuses on sumptuous crepes. For Restaurant Week, we are offering dinner for two for $35. You will start with a fresh salad and then each of you will have a choice of any of the two crepes on our menu. Then you will end the evening sharing one of our sinfully delicious dessert crepes.

Choices of entrée crepes include: Curry Chicken Crepe--chicken, raisons, spices in savory curry sauce Beef Bourguignon Crepe--beef and vegetables, in red wine sauce Seafood Crepe--mixed seafood in a sherry béchamel sauce Ratatouille Crepe--summer vegetables in a tomato sauce Moroccan Crepe--spicy sausage and vegetables in a tomato based sauce Chicken a l’Orange Crepe-diced chicken in a savory orange sauce Porc au Moutard Crepe--pork medallions in savory mustard sauce Chicken a la King Crepe--chicken and mushrooms in a white sauce Italian Tofu Crepe--tofu in an Italian tomato sauce

Choices of dessert crepes include:

Chantilly Crepe-- sliced bananas with brown sugar and whipped cream Berry Crepe--mixed fresh berries with brown sugar and whipped cream Cherries Cheesecake Crepe--cherries, cheesecake and whipped cream Walnut Praline Crepe--walnuts and brown sugar with ice cream Chocolate Hazelnut Crepe--chocolate hazelnut with whipped cream Apple Pie a la Mode Crepe--apples and cinnamon with ice cream Ricotta & Honey Blini--sweet cheese and honey folded in a blini

Our Complete menu is available on our website: www.ArtfullyChocolate.com

Alexandria Summer Restaurant Week Menu

Dinner for Two for $35.00

Freshly made guacamole for sharing ****

Choice of any taco or burrito plate (1 Choice per guest) ****

Our hand crafted “Best Damn” Margarita (Regular Size, 1 per guest) ****

Homemade Banana Pudding for sharing

� C a s a F e l i p e

835 N. Royal St

Old Town North

Alexandria, VA

703 535 7868

www.casa-felipe.com

Restaurant Week August 15 - 24, 2014

Dinner for 2, $35.95

(Includes 2Margarita)

Choose one appetizer:-

Veggie Empanada Guacamole Dip and Chips ($5.95) Queso Fundido and Chips ($5.95)

2 Entrée ($13.95 each)

Choose 3 items for each entrée :-

Taco Enchilada

Burrito Tamale

Chile Relleno Quesadilla

2 Margarita Casa ($6.95 each)

  

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

Restaurant Week 2014

$35 dinner for two

choose two entrees:

Steak Frites Grilled 8oz flatiron, double fried fries with lemon aioli,

and balsamic arugula salad

Slow Roasted Scottish Salmon Lemon caper butter, sauteed mushrooms with green beans

and jasmine rice pilaf

Chicken Virginia Virginia country ham and jumbo lump crabmeat in sherry cream sauce over panseared chicken cutlets,

rice pilaf and green beans.

plus

Cupcake of the day!

$35 Dinner for Two

2411 Mount Vernon AvenueAlexandria, VA 22301

www.cheesetique.com(703) 706-5300

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

CHEESETIQUE

SELECT THREE BOARDYour choice from a rotating selection of

seasonal cheeses and artisan meats

~ and ~

CHOICE OF TWO ENTREESBacon Spinach Salad

Harvest SaladMac ‘n CheesetiqueBacon ‘n Blue Mac

Grown-Up Grilled Cheese with side of greensGrilled Pimiento with side of greens

Brie, Apple & Prosciutto Grilled Cheese with side of greens

Grilled Caprese with side of greens

~ and ~

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

Alexandria RESTAURANT WEEK

Summer 2014

Ask about tonight’sWineflights

Open ‘til

10pm

nightly!

Cheese & Wine BarCheesetiqueC

CCC

Alexandria restaurant week Aug 15-24, 2014

$35.00 Dinner for 2

One Starter BHEL PURI

Crispy puffed rice, flour chips, green pepper, tomato, and onion

all blend with tamarind and cilantro chutneys

Two Entrees ACHARI MURG

Boneless chicken breast cooked with flavorful and exotic pickle spices

PANEER TIKKA MASALA Cubes of cottage cheese and green pepper marinated overnight

and roasted in special charcoal clay oven. Finally topped

with chef’s special rich sauce.

Served with Naan bread, Basmati Rice, and mix pickles.

RESTAURANT WEEK 2014

Dinner for Two $35

FIRST COURSE Please choose one each

HOUSE SALAD

Summer greens with tomatoes, sliced radish, croutons tossed in champagne vinaigrette

MARYLAND CRAB SOUP

A specialty from our seafood lovin’ neighbors garnished with fresh crab meat

FRESH MOZZARELLA & YELLOW TOMATO

Made mozzarella with yellow tomatoes, pesto, and balsamic reduction

SECOND COURSE Please choose one each

BONE-IN PORK CHOP

Roasted pork chop glazed with bourbon bbq sauce served with potato salad and green beans

OVEN ROASTED HALF CHICKEN

Marinated and served over a local squash ragout and hominy

CHEF’S CHOICE OF FISH Chef’s preparation of delicious fresh fish

THIRD COURSE

STRAWBERRY SHORTCAKE

Restaurant Week… Bring your Child!!

August 15th thru August 31st

2004 Eisenhower Ave., Alexandria VA 22314 703 519-0055

www.FostersGrille.com

2 Adult Meals (Burgers, Chix Sand., Wings, etc.)

2 Milk Shakes Flavors of your Choice

And One Kids Meal!!!

OR

2 Adult meals and 2 Kids meals for $35.00

(Additional Toppings and Sides are extra)

Alexandria Restaurant Week August 15-24 2014

$35 dinner for two

Choice of entrée

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

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

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

Garlic Mashed Potatoes and Fresh Vegetables

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

Half Rack Slow Smoked BBQ Ribs

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

Traditional Homemade Key Lime Pie for dessert Glass of House Wine or Draft Beer

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

112 North Saint Asaph Street Alexandria, Virginia 22314 703-836-8800 www.kingstreetblues.com

ALEXANDRIA RESTAURANT WEEK

August 15 – 24

DINNER FOR TWO - $35

MISTO SALAD A mix of greens with balsamic dressing and croutons

or

ZUPPA FREDDA DI POMODORO Cold soup made with tomato, cucumber, onion, green and red peppers, garlic and olive oil

or

FRIED GREEN TOMATOES Served with a tomato and goat cheese sauce

___________________________ & _____________________________

IL FEGATO DEL SALUMAIO

Calf’s liver dusted with flour and sautéed in olive oil, served with a Dijon mustard, bacon and cream sauce

or

GRANCHIO CON AVOCADO Avocado stuffed with a crab salad over salad greens, garnished with mushrooms and sliced tomatoes

or

LINGUINE ALLE COZZE Linguine with mussels, in a sauce of olive oil, garlic, parsley, white wine and tomato sauce

or

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

and marinara sauce, served with a side of pasta

or

CANELLONI Rolled crepes filled with ground veal and spinach and served with a cream sauce

or

STEAK AND CHEESE SUB Grilled New York Strip, thinly sliced and served with caramelized onions, Fontina cheese,

and arugula on a sub roll, with garlic and rosemary potato tots

or

SALMON DI CIPOLLA Salmon filet grilled and served under a sauce with caramelized onions and pine nuts

$35 Dinner for Two {Excluding Tax & Gratuity}

| First Course |

{Choose One Appetizer per Person}

Cup of Maryland Crab Soup

Scallop Wellington with chorizo, Gruyere, parsnip puree & drizzled honey

Zucchini Pancakes with spicy tomato coulis & shaved Parmesan

Garden Salad with shredded carrots, diced tomatoes, hard boiled eggs, Parmesan croutons & choice of dressing

| Second Course |

{Choose One Entrée per Person}

Sliced Leg of Lamb with Rosemary Sauce

Chicken Francaise with Angel Hair Pasta

Seared Rainbow Trout with Chimichurri Sauce

| Third Course |

{Choose One Dessert per Person}

Tres Leches Cake

Flourless Chocolate Cake

Peach Amaretto Ice Cream

▪ George Washington’s Mount Vernon | Mount Vernon Inn Restaurant ▪ ▪ 3200 Mount Vernon Memorial Highway | Alexandria,, VA 22309 ▪

▪ 703.780.0011 | www.MountVernon.org/Inn | Reservations available at www.OpenTable.com ▪

Alexandria Restaurant Week

Summer 2014 | August 15 -24, 2014

Salads & Starters

Choice of

Appetizer of the day to Share

or

Garden Salad or Cup of Soup each

Entrees

Choice of One

Broiled Salmon Fresh Salmon topped with dill sauce. Served with rice and fresh vegetables

Yankee Pot Roast Slow cooked chunks of beef, served with root vegetables and mashed

potatoes in a hearty beef broth

Shephard’s Pie Delicious baked all natural beef, topped with mashed potato and gravy

Dessert

Apple Crisp

or

Baileys Irish Cream Cake

Murphy’s Grand Irish Pub

Alexandria Restaurant Week Dinner for Two $35

Restaurant week summer 2014 August 15th - 24th Two course dinner for two for $35.14

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

Starters

Southwest Salad Baby greens, Corn, Black beans, cheese, salsa, boiled egg, Chipotle Lime Vinaigrette

Lamb Sausage Flatbread

Grilled Sausage, sun-dried tomatoes, goat cheese, pinenut

Buttermilk Fried Artichoke Hearts Red pepper rémoulade

Entrées

Porterhouse Pork Chop

Grilled pork chop served with Carolina rice, sweet corn and peaches relish

Buttermilk Fried Catfish Summer succotash, crispy onion, Tabasco beurre blanc

Grilled Meatloaf

Mashed potatoes, green beans, mushroom gravy

Shrimp Fra Diavolo Sautéed shrimp, garlic, fresh basil, spicy marinara, egg linguine

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

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

------------------- Thanks for visiting us.

220 N Lee Street, Alexandria, VA. 22314 (703-535-3340)

First Course Choice:

House Salad

Small Caesar Salad

Cup of Tomato Bisque

Second Course Choice:

Lemon Chicken Pappardelle

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

finished with goat cheese, all over pappardelle pasta

Jack Daniel's Pork Chops:

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

Wild Mushroom Ravioli:

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

parmesan cheese

Half Rack Barbecue Ribs

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

Third Course Choice to Share:

Red Velvet Cake

Chocolate Mousse Cake

BEET SALAD

MIXED GREENS

MEATBALLS

SUGAR SNAP PEAS

SALSICCIA PIZZA

PEPPERONI

KALE

SPICY BOCCONCINI

TIRAMISU APPLE CRISP

801 N. Fairfax St. Old Town North Alexandria, VA 703 535 6622 www.RoyalThaiSushi.com

Restaurant Week August 15 - 24, 2014 Dinner for 2, $35.00

Appetizer, choose 1 item ($4.95 - 6.95)

Steamed dumplings, CrispyVeggie Rolls, Chicken Satay Chicken salad**, Beef Salad**, Papaya Salad**,

Avocado Salad Tom Yum Soup**, Tom Kah Soup**,

Wonton Soup

Entree, choose 2 items ( up to $19.95 each person)

Any Thai Entree, except whole fish Sushi A, Sushi B, Sushi C

Any Chef's Roll, Any Special Rolls Full menu, www.RoyalThaiSushi.com

* Spicy

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

Spaghetti con Polpette Spaghetti with meatballs in marinara sauce

Cheese Tortellini with Baby Shrimp in Alfredo- cream sauce

Rigatoni Carbonara Rigatoni with hot Italian sausage, bacon,

peppers, and garlic in tomato sauce

Tilapia Griglia Rossini Grilled tilapia with capers and shallots in

lemon- butter sauce

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

Trout Griglia Rossini Grilled trout stuffed with mushrooms and

baby shrimp in lemon- butter sauce

Penne Puttanesca Penne pasta with Calamata olives, capers

and garlic in marinara sauce

Piccata di Salmone Norwegian salmon topped with baby shrimp,

mushrooms, lemon and herbs

Pizza Pepperoni e Salsiccia Pepperoni, spicy Italian sausage, mozzarella

and parmesan cheese

Pollo alla Siciliana Chicken breast sautéed with capers and Calamata olives in light tomato sauce

Pizza Margherita Mozzarella cheese, fresh tomatoes, basil and

tomato sauce

Pollo alla Parmigiana Chicken breast with mozzarella cheese in

tomato sauce

Tiramisu or Cannoli for desert

Southside 815

Alexandria Restaurant Week Summer 2014 Dinner for Two for $35

You will have a choice of an appetizer to share

Each person will get a choice of an entrée Absolutely no menu limitations!

Teaism Old Town682 North St. Asaph Street Alexandria, VA 22314 703-684-7777fast casual = no wait staff = no reservations

VEGAN Dinner for Two @ 35.00 Dinner for One @ 17.50

Green gazpacho cucumber, tomatillos, grapes, fresh herbs

local tomato & seared mushroom salad tahini-mint dressing, a touch of spice

blueberry quinoa salad lemon Thai basil dressing

asian tempeh salad greens, heirloom tomatoes, “Caesar” dressing

kimchi fried rice with seitan*brown rice, house made kimchi, spicy glazed seitan, summer veggies

Sweet potato, lentil and kale dal ginger, coconut, masala, black mustard seeds, red chile, coconut yogurt

dan dan noodles* Chinese wheat noodles, mushrooms, fermented chile paste, tahini, pickle

maple griddled eggplant arugula, asparagus, brown rice, radish

poached figs & blueberries frozen “cheesecake” pop bittersweet chocolate

northern neck farm melon aromatic spices, organic maple syrup

Join us for restaurant week 5 pm - 10 pm !

One block off Washington St., between Wythe & Pendleton, next to Trader Joe’s

Teaism’s brilliant beverage offering includes: exquisite teas & tisanes,organic draft beers, Japanese sake, radical wines and a full range of spirits.* all items are GLUTEN-FREE except Kimchi fried rice with Seitan & Dan Dan Noodles

Hot a choice of:

Sweet a choice of:

Aug. 15 - Aug. 24, 2014

Cold a choice of:

ALEXANDRIA RESTAURANT WEEK $35 Dinner for Two

CHOICE OF ONE SALAD

CAESAR SALAD* Romaine, Brioche Croutons & Pecorino Romano Cheese

HOUSE GREENS

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

CHOICE OF ONE ENTRÉE

GUMBO Smoked Chicken, Shrimp, Andouille Sausage, Tasso Ham & Okra

PECAN CRUSTED BROOK TROUT

Grits, Garlicky Baby Spinach, Candied Bacon Vinaigrette

ROASTED CHICKEN BREAST

Fingerling Potato Confit & Seasonal Vegetable Salad

FISH & CHIPS

Beer Battered Atlantic Cod with Lemon & Tartar Sauce

SMOKED SCALLOP & LOBSTER LINGUINE (+$6) Smoked scallops and lobster in a light tomato and cream sauce with linguini pasta

FLAT IRON STEAK* (+$6) Potato Cake, Haricot Verts & Red Wine Demi

AND FOR DESSERT

Chocolate Brownie Bites & Mini Red Velvet Cupcakes

*These items may contain raw or undercooked ingredients, the consumption of which may lead to food borne illness.

121 South Union Street, Alexandria, VA 22314 | 703-548-1785 www.unionstreetpublichouse.com

Villa Di Este Summer 2014 Restaurant Week Menu

* Cost excludes tax and gratuity, beverages and alcohol. Substitutions, promotional gift certificates, or coupons are not valid with this menu.*

Villa Di Este Restaurant • 818 N. St. Asaph St., Alexandria, VA 22314 • 703.549.9477

Dinner for Two @ $35*

First Course Choice of:

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

Zuppa del Giorno Soup of the Day

Second Course Choice of:

Gnocchi Bolognese Gnocchi potato dumplings in a classic Italian meat ragù

Tilapia con Salsa di Pomodoro Origanato Fresh tilapia sautéed in a light tomato and oregano sauce

Costoletta di Maiale con Salsa di Funghi Pork chop in a mushroom medley sauce

Dessert Choice of:

Tiramisu Traditional Italian coffee cake with mascarpone cream

Gelato Italian ice cream

waterfront market

dinner for two

$35

7 king st, old town alexandria

our homemade guacamole & chips

two entrees from our

new mexican menu

pie for dessert!

CHOOSE AN APPETIZER OR SALAD TO SHARE

SPRING ROLL Crispy veggies rolls with sweet and sour sauce

AVOCADO SALAD Mixed greens, Avocado, Tomato, With Sesame dressing

IKA SANSAI seasoned squid salad mixed with Japanese mountain vegetables

SPICY GYOZA Fried beef Gyoza with Our signature Spicy Sauce

CHOICE OF TWO ENTREES

SUSHI SPECIAL (12 pcs) SASHIMI SPECIAL (11 pcs)

7pcs Chef’s selection of Nigiri Fresh Tuna, Salmon, White Tuna

Sushi and your choice of Chef’s selection on Sashimi,

Spicy tuna roll, Salmon avocado roll Steamed rice

or California roll

RESTAURANT WEEK BENTO BOX

Assorted Sashimi, Shrimp & Vegetables Tempura, Avocado Cucumber roll, Edamame,

Fried Shumai & Seaweed salad

DINNER ROLL COMBO*(18 pcs) Choose any 3 rolls

California Roll (w/Roe), Tuna Avocado Roll, Salmon Avocado, Eel Avocado Roll,

Eel Cucumber, Spicy Salmon Roll, Spicy White Tuna Roll, Spicy Tuna Roll,

Mexican Roll (Crunchy Spicy Tuna) ,Alaskan Roll(Crunchy Spicy Salmon), Avocado Cucumber Roll

A DESSERT TO SHARE

WARM CHOCOLATE BROWNIE with Green tea Ice cream, Chocolate &Caramel sauce

CHEESE CAKE TEMPURA Lightly batter, deep fried Cheese cake with Strawberry sauce

GREENTEA, GINGER OR VANILLA ICE CREAM

(Discounts or Coupons may not be used for Restaurant Week Menu)

*Cost excludes tax & gratuity, beverages, and alcohol.

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

Three CoursePrix - Fixe$35

Executive Chef Scott Perry

219 King St. :: Old Town, Alexandria :: VA :: 22314 :: tel: 703-549-1141

Two Nineteen Restaurant

Restaurant Week 2014

$35/Person

excluding tax & 20% gratuity

one choice from each course

Appetizers

Chilled Corn Bisque

apple wood bacon marmalade

Tomato Pie

peach chutney / arugula

Roasted Local Beets

apple / goat cheese / spiced walnuts

Entrée

Half Chicken

baby carrot / fingerling potato / herb vinaigrette

Beff Oscar

grilled flat iron / crispy oysters / creamed spinach / hollandaise

Buttermilk Fried Cod

summer corn crab salad / barbecue aioli

Burrata Angolotti

sweet corn cream / cherry tomato / basil oil

Dessert

Seasonal Sorbet

Cheesecake

local strawberry / mint

parties of 6 or more will have a 20% gratuity added to their bill

315 Madison St. Alexandria, Va. 22314 703-836-5123

Restaurant Week

Choice of Appetizer

Fish Soup ( Salmon, Clams, and Mussels)

Carciofi Fritti (Jerusalem Artichokes) with

Remoulade Sauce

Asparagus with Melted Parmesan

Fennel and Arugola with Lemon Dressing

Homemade Burrata (Double Cream Fresh Mozzarella) With Beets

Endive with Walnut, Pears, and Balsamic Vinaigrette with Roquefort Cheese

Salami Plate

Fried Calamari

Mussels in Spicy White Sauce

½ Homemade Sausage Ravioli with Puttanesca Sauce

Choice of Entrée

Homemade Fettuccini with Roasted Pepper, Grilled Zucchini and Eggplant in Olive Oil and Garlic

Homemade Veal Raviolini with Sage and Butter Sauce

Homemade Sausage Ravioli with Puttanesca Sauce

Homemade Black Linguini with Scallops, Clams,

Shrimp, and Cherry Tomatoes in Spicy White Sauce

**Sautéed Soft Shell Crab with Fresh Tomatoes, Almonds, and Lemon Butter Sauce

served with Spinach

Veal with Parmesan Gratine with Sage Wine Sauce Served with Green Beans

**Grilled Swordfish with Lemon, Capers and Butter Sauce served with Spinach

**Grilled Filet of Rockfish with Fine Herbs and Lemon

Butter Sauce served with Asparagus

**Grilled Salmon served with Fresh Tomatoes, Pine Nuts, and Basil served with Spinach

Choice of Dessert Chocolate Mousse

Coffee Panna Cotta with Chocolate Sauce Pistachio and Coffee Gelato

Poached Pear with Vanilla Gelato Orange, Lemon or Mango Sorbet

Cheese Plate

Menu Subject to change based on availability

Please choose one item from each category

$35.00

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

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

**Contain (or may contain) raw or undercooked ingredients. “Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you

have certain medical conditions”

Bastille Restaurant Week: Summer 2014 Monday, August 11th – Sunday, August 24th

Three-Course Dinner prix fixe $35.14 (Choice of a first course, an entree and a dessert)

Prix fixe not available for sharing, no discounts applicable Appetizers & Salads Soupe du jour Beignets of shrimp, corn and basil, served with rouille aioli*

Caesar salad Romaine, anchovies, capers, Parmesan shavings, 60-degree egg, Brioche croutons Fresh Burrata cheese & compressed melon, pistachios, olive oil, sea salt, basil Warm goat cheese cromesqui & baby arugula, local peach, pecans Escargot au pistou: Sauteed snails in a garlic basil pistou sauce, sweet garlic coulis, baguette Charcuterie plate of the day

Terrine of foie-gras* maison, pain d’Epices, macerated fruits (Supp $5)

Entrées *“Poisson du jour”: Catch of the day “Moules Tangier", served with pommes frites Mussels with harissa-ras el Hanout broth, peppers, eggplants, onions, fennel Rosemary lemon Amish chicken Roasted Amish chicken breast, infused with rosemary, garlic, lemon Herb & sea salt roasted fingerling potatoes, summer vegetables Moullard Duck *Breast & grilled local peaches, Honey lavender gastrique sauce Herb & sea salt roasted fingerling potatoes, summer vegetables Grilled Lamb* chops, Merguez, Harissa yogurt Tajine of summer vegetables and couscous Smith Meadow Farm beef *burger, duck confit, foie gras* Caramelized onion marmelade, *aioli, tomato, lettuce: Pommes frites “Onglet a l’echalotte”, pommes frites Grilled Angus Beef hanger *steak (8oz) with cabernet-shallot sauce Tajine of summer vegetables and couscous Desserts *These dessert items are gluten free or can be made gluten free Trio of artisanal cheeses (Supp $5) Valrhona Tanori marquise*, Blackberry coulis, local blackberries, cocoa nib ice cream Pêche Melba* Peach bavarois, almond butter cake, peach compote, raspberries Peach ice cream Vanilla citrus panacotta* Compressed cantaloupe, local blueberries, Greek yogurt ice cream, salted almond sablé Ricotta cheesecake* Local blueberry compote, blueberry sorbet, graham cracker crumbles, candied orange Cherry upside down cake Stewed cherries, pistachio-white chocolate ice cream, pistachio crumbles Crème brûlée*: Madagascar vanilla bean infused custard with a caramelized sugar top

*This items are cooked to order. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illnesses. 7/21/2014

Brabo Restaurant Week Menu

3 Courses: $35/Person

Starter

Frisée Salad Crispy Shallots, Bacon Vinaigrette, Poached Egg

Truffled Vichyssoise

Essence of Alba White Truffle, Herb Oil, Fingerling Potato Chips

Main Course Steak Frites

Hangar Steak, Green Peppercorn Sauce, Watercress Salad

Pan Fried Skate Wing Ratatouille, Balsamic Reduction, Herb Salad

Dessert Lemon Poppy Seed Belgian Waffle

Mixed Berry Compote, Vanilla Frozen Yogurt, Oat Streusel

Milk Chocolate Crème Brulée Black Magic Cake, Blackberry Cream, Pistachio Macaron

Restaurant Week 2014 Three Course Prix Fixe Dinner

$35+

Market Green Salad

Caesar Salad

Tomato & Basil Soup

Starter

Beef & Vegetable Skewer

Cherry tomatoes, zucchini, yellow squash,

red onion and a warm cous cous salad

Balsamic Glazed Chicken

Grilled chicken breast, arugula and

tomato salad with fresh mozzarella

Grilled Cedar Plank Salmon

Served with risotto with carrots, peas and

mushrooms and a creamy taziki sauce

Chocolate Decadent Cake

Mile High Carrot Cake

Cheesecake

Dessert

Entrée

A 20% Gratuity will be added to parties of 6 or more. *May contain raw or undercooked ingredients. Consuming certain raw or undercooked seafood, shellfish,

poultry, meats, and eggs may increase your risk of food borne illness.

2 0 1 4 R e s t a u r a n t W e e k M e n u

~ T o S t a r t ~

Choice of:

Carlyle Salad Mixed greens, granny smith apples, goat cheese and toasted walnuts with a raspberry walnut

vinaigrette

Lobster Bisque

Our creamy bisque with chunks of lobster, Old Bay seasoning and finished with chopped parsley

~ E n t r é e ~ Choice of:

Delmonico Steak Marinated rib-eye grilled to perfection topped with herbed butter on a bed of garlic red

whipped potatoes and grilled asparagus

Grilled Chesapeake Salmon Served on a bed of lemon butter angel hair pasta with crab claw fingers

Crab Cakes Lump crab cakes served with medley of fresh corn and vine ripened cherry tomatoes finished

with remoulade sauce

Asparagus and Red Roasted Pepper Ravioli With a lite creamy marinara sauce served fresh seasonal vegetables

~ D e s s e r t ~

Choice of:

Mixed Berries and Cream

Cheesecake with Strawberry Drizzle

Key Lime Pie with Fresh Cream

Restaurant Week 2014

Dinner Menu FIRST COURSE

(Choice of one)

Caesar Salad crisp romaine, shaved Parmesan, croutons

& our own Caesar dressing

Clam Chowder Award-winning, New England style chowder

SECOND COURSE

(Choice of one)

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

Chesapeake Chicken

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

Cedar Plank Salmon

Served with Asian green beans & coconut ginger rice

THIRD COURSE (Choice of one) Crème Brulee

NY Style Cheesecake

Price does not include tax or gratuity. Beverages not included.

*These items are cooked to order. Consuming raw or undercooked meats, seafood,

mollusk or eggs may increase your risk of foodborne illness.

CORNBREADPANZANELLA WITH

BUTTERMILK VINAIGRETTE8.

FANCY GREEN BEANCASSEROLE WITH CRISPY

ONIONS7.

CARAMELIZED LOCALMUSHROOMS

6.

HORSERADISH POTATOWITH PARMESAN CREAM

8.

CORNBREAD PUDDINGWITH GRUYERE CUSTARD

& COUNTRY SAUSAGE7.

CIDER BRAISED GREENS WITHHOUSE CURED BACON

6.

BUTTER-FRIED DRAGON CREEK OYSTERS

Tabasco Remoulade,

VIRGINIA HAM BUTTERMILK BISCUITS Grainy

Mustard, Cornichons

CAST IRON SHRIMP Garlic Confit, Grilled Lemon, Fresh Herbs

BAKED PIMENTO CHEESE DIP

Bacon Jam & Toast Points

HALF SEARED TUNA “NICOISE” Boiled Quail Egg,

SMOKED BONE MARROW Lemon & Pear Confit, Parsley Salad

THE BOARD

Chef’s Daily Selection of Sausages & Cured Meats

TONIGHT’S SOUP Please Inquire

BOSTON BIBB SALAD Grilled Peaches, Shaved Radish, Candied Hazelnuts,

CF WEDGE House Cured Bacon, Pickled Red Onion, Tobacco Onions,

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

CHOPHOUSE Kale, Radicchio, Frisee, Local Chandler Strawberries,Avocado, Toasted Marcona Almonds, Honey-Lemon Vinaigrette

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

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

SMALLS7.

6.

12.

8.

12.

6.

14.

C

O L U M B I A

F I R E H O U S E

RESTAURANT

& B A R R O O M

200920141883

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

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

ON THE SIDE

...

7.

9.

9.

13.

SALADS

SUPPER

COLUMBIAFIREHOUSE.COM

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

C H O P H O U S ETAVERN STEAK8oz

DRY AGED PRIME RIB 10oz or 16oz

NY STRIP STEAK14oz

........

........

........

........

........

........

......

PORTERHOUSE24oz

FILET MIGNON8oz BONE-IN RIBEYE32oz

22.

27./34.

34.

44.

30.

49.

Smoked Tomato Hollandaise ChimichurriRosemary-Bleu Butter

Classic BearnaiseBourbon-Bacon Butter

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

Tarragon-Shitake Butter

S A U C E S

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

7.

...

...

...

...

...

Crispy Fingerlings, Tomato Confit, Olive Vinaigrette

Watercress, Lemon

Ruby Grapefruit Vinaigrette

5.

6.

4.GRILLED LOCAL

ASPARAGUS

BOILED VIRGINIAPEANUT HUMMUS & CHIPS

WARM VERMONT CHEDDAR GOUGERES

Blue Cheese Dressing, Croutons 8.

7.

FIREHOUSE ANGUSBURGER

Vermont Cheddar,House Cured Bacon,

Tomato Relish, Pickle Discs,Grilled Red Onions

12.

PORTOBELLO CLUBGoat Cheese, Oven Roasted

Tomatoes, Smoked Mayo11.

...

......

SEARED POTATO GNOCCHI Local Mushroom Ragout,

CORNMEAL DUSTED CATFISH Anson Mills & Local Sweet Corn Grits,

BUTTERMILK BRINED FRIED CHICKEN Mashed Taters, Pickled Coleslaw,

SEARED DAY BOAT SCALLOPS Cauliflower “Couscous”, Kale Pesto,

BRAISED PORK SHANK Creamy Polenta, Rosemary Pan Jus

10./18.

22.

20.

24.

19.

Giblet Gravy

Heirloom Tomato Relish, Shrimp “Bisque”

Toasted Almonds, Local Roasted Cherries

Wilted Shenandoah Chard, Oven-dried Tomatoes, Shaved Ricotta Salata

...

DINNER

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

8 oz NORFOLK RIDGETAVERN STEAK

with House Cut Crispy Fries, Mixed Greens

& Bernaise Sauce

8 oz NORFOLK RIDGEFILET MIGNON

with Smashed FingerlingPotatoes, Braised Greens

& Bordelaise Sauce

...

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

3 COURSES:STARTERENTREE

DESSERT$35.14

(excludes Chophouse Section, Mussels, The Board,

Farmstead Cheese Board and Cookies & Confections Dessert)

3 WINE PAIRINGS$15

RESTAURANTWEEK2014

MUSSELSSTEAMED KETTLE OF

FRESH PRINCE EDWARD ISLAND MUSSELS $12

Sauteed Tomatoes, Capers,Garlic, Parmesan,White Wine

White Wine, Chili Flakes

Coconut Milk, Green Curry,Shallots, Fresh Cilantro

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

...

...

Red Chilies, Tomatoes, Garlic,

CLASSIC

CURRY

FRA DIAVOLO

ALEXANDRIA RESTAURANT WEEK 2014

Monday, August 18th – Sunday, August 24th

Soup of the Day Or

Smoked Trout on a bed of Celery Remoulade Or

Heirloom Tomato with Buffalo Mozzarella

Seared Salmon with Ratatouille, Fingerling Potatoes & a Red Pepper Sauce Or

Teres Major Steack with French Fries & a Green Peppercorn Sauce Or

Duck Confit with Pommes Salardaise & a Rosemary Jus

Profiterolles Or

Strawberry Tart Or

Bread Pudding

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

F I R S T

S E C O N D

T H I R D

S I D E S

R E S T A U R A N T • W E E K

F I R S T

S E C O N D

T H I R D

S I D E S

R E S T A U R A N T • W E E K

C O R N S O U PWITH CRAB FRITTERS

• • •

S W E E T P O T A T O G N O C C H I PORK RAGOUT, SHAVED MANCHEGO, CRISPY BASIL

• • •

W A T E R M E L O N P A N Z A N E L L AHEIRLOOM TOMATO, YELLOW WATERMELON,CUCUMBER, CAPERS, OLIVES, FETA, CIABATTA

S T E A K F R I T E SPIEDMONT RIDGE HANGER STEAK, HAND CUT FRIES,

RED WINE BEARNAISE

• • •

G R I L L E D L A N G E N F E L D E R P O R K C H O PSWEET POTATO & BACON HASH, GRANNY SMITH APPLES,

CRISPY BRUSSELS SPROUTS LEAVES, CIDER GASTRIQUE

• • •

S A L M O NWITH RAINBOW CHARD, PUPPIES,

OLD BAY VICHYSSOISE

B U Z Z B A K E R Y “ H O H O ”MILK SORBET

• • •

G R A S S H O P P E R I C E B O X C A K ECHOCOLATE BOMBE, MINT MOUSSE OREO CRUMBLES

• • •

B U T T E R S C O T C H P U D D I N GHOMEMADE NILLA WAFERS AND WHIPPED CREAM

S U M M E R S U C C O T A S H• • •

M A C A N D C H E E S E• • •

S E A S O N A L P I C K L E D V E G E T A B L E

$ 3 5 1 4 P E R P E R S O N + T A X & G R A T U I T Y

E V E N I N G S TA R C A F E . N E T

C O R N S O U PWITH CRAB FRITTERS

• • •

S W E E T P O T A T O G N O C C H I PORK RAGOUT, SHAVED MANCHEGO, CRISPY BASIL

• • •

W A T E R M E L O N P A N Z A N E L L AHEIRLOOM TOMATO, YELLOW WATERMELON,CUCUMBER, CAPERS, OLIVES, FETA, CIABATTA

S T E A K F R I T E SPIEDMONT RIDGE HANGER STEAK, HAND CUT FRIES,

RED WINE BEARNAISE

• • •

G R I L L E D L A N G E N F E L D E R P O R K C H O PSWEET POTATO & BACON HASH, GRANNY SMITH APPLES,

CRISPY BRUSSELS SPROUTS LEAVES, CIDER GASTRIQUE

• • •

S A L M O NWITH RAINBOW CHARD, PUPPIES,

OLD BAY VICHYSSOISE

B U Z Z B A K E R Y “ H O H O ”MILK SORBET

• • •

G R A S S H O P P E R I C E B O X C A K ECHOCOLATE BOMBE, MINT MOUSSE OREO CRUMBLES

• • •

B U T T E R S C O T C H P U D D I N GHOMEMADE NILLA WAFERS AND WHIPPED CREAM

S U M M E R S U C C O T A S H• • •

M A C A N D C H E E S E• • •

S E A S O N A L P I C K L E D V E G E T A B L E

$ 3 5 1 4 P E R P E R S O N + T A X & G R A T U I T Y

E V E N I N G S TA R C A F E . N E T

RESTAURANT WEEK

appetizers

STRAWBERRY FIELDS CRUMBLED GOAT CHEESE, SLIVERED ALMONDS, BALSAMIC &

ARUGULA GREENS

LOBSTER BISQUE ROASTED CORN, BACON LARDOONS, CHIVES & CRÈME FRAICHE

entreesRIBEYE 10oz CUT, WILD MUSHROOM RAGOUT, TRUFFLE OIL, WHIPPED POTATOES &

RAPINI

MEXICAN SALMON DEEP FRIED AVOCADO WEDGES, CILANTRO RISOTTO, ROASTED

CORN RELISH

SHORT RIB CARBONARA PANCETTA, EGGS, CRACKED BLACK, CREAM

dessertTHE ULTIMATE MOUSSE HAZLENUT, CHOCOLATE & EXPRESSO

FINN'S CHEESECAKE BANANA, CARAMEL & RUM NOTES, CRUSHED PECAN BRITTLE,

RUM RAISIN ICE CREAM

5000 Seminary Road

Alexandria Virginia 22311

Phone: 703-379-2346

Visit Us On the Web

www.opentable.com

$35 Prix Fixed Per Person

Flat Iron Restaurant Week $35 per Person Starters Choose One

Chef Mike's Famous Crispy Fried Calamari Tossed with a sweet Thai chili sauce

Soup of the Day

Fresh Mozzarella and Heirloom Tomatoes Basil, prosciutto di parma, extra virgin olive oil, sea salt, aged balsamic, crostini

Small California chopped salad

Fresh avocado, chopped apple wood bacon, grape tomatoes, egg quarters,

Monterey jack cheese top lettuce tossed in a creamy goddess dressing

Chef Specialties Choose One

Blackened Mahi Mahi & Shrimp

Blend of couscous, mango pineapple salsa, crispy fried plantains

Reef & Beef 5 oz bistro Filet & Crab Cake

Roasted “wild” mushrooms, Yukon potato puree & Bordelaise

Pan Seared Herb Rubbed French Chicken Breast With Capers and Garlic in a White Wine & Lemon Butter Sauce

W/ sautéed asparagus & herbs risotto

Desserts Choose One

Key Lime Pie Homemade Key Lime Pie with Graham Cracker Crust

Fresh Berry Cup Fresh Berries with Whipped Cream

Cheesecake Cones

Hand rolled crepes cone filled with velvety tangy New York style Cheesecake filling

Geranio Summer Restaurant Week Dinner Menu

4 Courses for $35

August 15th – August 24th 2014

Choice of:

Grilled Garlic Bruschetta with Fresh Mozzarella and Dipping Sauces

Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts

PEI Mussels Steamed with Garlic, Our Own Tomato

Sauce, Orange Zest and White Wine

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

Choice of:

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

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

Wild Mushroom Risotto with Pancetta, English Peas, Shaved Parmesan,

and White Truffle Oil

Choice of:

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

Seared Sea Scallops with a Potato and Scallion Pancake; English Peas and Lemon Butter

Oven Roasted Breast of Free Range Chicken with Porcini Risotto and

Pea Shoots with Wild Mushrooms and Sage

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

Choice of:

Our own Tiramisu with Homemade Mascarpone

Fresh Red Berries with Marsala Sabayon

Selection of our Homemade Ice Cream or Sorbet

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

www.GRAPEandBEAN.com

TWISTED HEIRLOOM TOMATOES Local heirloom tomatoes with avocado, shaved fennel, baby arugula, and crumbled feta with organic basil vinaigrette. HOUSE-MADE CHILLED SOUP OF THE DAY Made with local, organic vegetables from Tuscarora Farms. ROASTED FINGERLINGS + BEETS Local + organic fingerling potatoes and golden beets, roasted, and topped with a light chevre crème and toasted pistachios. SWEET CORN + ARTISAN CHEESE PIQUILLOS Spanish piquillo peppers stuffed with roasted local sweet corn and artisan cheeses. Served warm topped with vibrant romesco sauce and toasted corn crisps. FRESH RICOTTA + RAMP CROSTINI Fresh, local (MD) Cherry Glen ricotta on toasted baguette, topped with vibrant local organic ramp + parsley pesto.

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

SUMMER SQUASH + CHICKPEA SALAD Shaved local summer squash and zucchini, chickpeas, and almond salsa verde tossed with organic mixed greens and citrus dressing. MINI CHESAPEAKE BAY CRAB CAKES Three mini crab cakes, seared and served on a bed of celery root + fennel remoulade over buttermilk basil puree.

BRAISED PAPA WEAVER PORK SHOULDER Moist Virginia pork shoulder, slow cooked and shredded. Served over creamy organic polenta with garlic confit, blistered local cherry tomatoes, and organic summer greens. SUMMER CONFIT DE POULET Local free-range chicken quarter, cured + slowly confit’d, served over local summer vegetable medley with house-made buttermilk basil pesto.

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

2014 Restaurant Week

$35.14

Appetizers

Vine Ripened Tomato Gazpacho Lemon crème fraiche, basil caviar, rooftop basil, grilled baguette

Arugula Salad Figs, parmesan, rooftop basil and mint, sherry vinaigrette

Steak Tartare Quail egg, summer squash, parmesan garlic frites

Classic Caesar Brioche croutons, white anchovies, parmesan, capers

Escargot Wellington Mushroom duxelle, herb and garlic butter, puff pastry

Entrées

Charred Tomato Rissotto Kale, baby turnips, fennel

Crispy Skin Scottish Salmon Artichoke barigoule, confit fingerling potatoes, tomato jam

Organic Filet Mignon “Supplement $8”

Pomme puree, haricot verts, sauce demi

Pan Roasted Amish Chicken Pomme puree and market vegetables

Dessert

Coconut Lime and Macadamia Nut Tart Macadamia coconut crust, Chantilly cream, ginger ice cream

Chocolate Glazed Chocolate Tart Raspberry sorbetto, virginia peanuts

Profiteroles

Chocolate sauce, trio of gelato

Wine Pairings available for $20

IL PORTO Restaurant Week Dinner Menu

3 Courses for $35

Appetizers

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

Mozzarella Tomato

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

Antipasto

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

Entrée Selections

Pollo Siciliano fresh boneless breast of chicken sautéed and topped with lightly fried eggplant, mozzarella cheese,

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

Pesce Fresco

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

Saltimbucca alla Romana

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

Pasta alla Veneziana

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

Dessert

White Chocolate Cassis, Tiramisu or Spumoni Ice Cream

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

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

Indigo Landing Alexandria Restaurant Week | Summer 2014

Savory Sweet Corn Blinis

Lump Crab, Crème Fraiche, Snipped Chives

Grilled Vegetable Gazpacho

Herb Garlic Croustade, Basil Foam

Baby Spinach Salad

Minted Melon Mélange, Marinated Red Onion,

Goat Cheese Crumble, Raspberry Vinaigrette

Jumbo Shrimp & Mushroom Wellington

Egg Fettuccini, Asparagus, Heirloom Tomato, White Truffle Oil

Ruby Red Trout Fillet

Scallop Mousseline, Baby Kale, Preserved Lemon, Marble Potatoes

Grilled Beef Tenderloin

Smoky Bacon Bourbon Sauce, Stone Ground Grit “Fries”

Summer Bean Medley

Rhubarb Frangipane Tart

Crisp Meringue, Macerated Strawberry

Vanilla Bean Crème Bruleé

Fresh Raspberry, Spun Cotton Candy

Flourless Chocolate Torte

Milk Chocolate Ganache, Chantilly Cream

*The consumption of raw or undercooked food may be hazardous to your health. Please alert your server to any allergies you may have.

480 King St. Alexandria VA 22314

KAiZEN TAVERN - ALEXANDRIA RESTAURANT WEEK

August 15 - 24, 2014

4-course dinner for $35

Please select one option from each course

First Course (with edamame plate)

~Mushroom suimono (V)

~Miso soup

~House salad (V)

Second Course

~Vegetable tempura (V)

~2 fish tacos

~2 steak tacos

Third Course

~9-piece sushi assortment: salmon, tuna and yellowtail nigiri with one of the following rolls:

California, salmon & avocado, shrimp tempura, cucumber & avocado

~Vegetarian sushi assortment (V)

~Grilled salmon with sautéed vegetables and rice

~Chicken teriyaki with sautéed vegetables and rice

Fourth Course

~Banana tempura

~Green tea cheesecake 

RESTAURANT WEEK 2014 Monday, August 18th - Sunday, August 24th

La Soupe du Jour

Soup of the Day Or

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

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

Or La Salade de Betterave et Lentilles au Chèvre et Balsamic

Red Beet and Lentil Salad with Goat Cheese and a Balsamic Vinaigrette Or

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

Or Le Foie Gras Chaud à la Pèche (+$15)

3oz Hot Foie Gras with a Fresh Peach Chutney

Filet de Maigre aux Riz Sauvage, Lard Italien et sa Sauce au Porto Fillet of Royal Sea Bass with Wild Rice, Pancetta and a Port Sauce

Or Le Gâteau de Crabe Bleu aux Olives Noires, Tomates et Beurre Blanc

Maryland Jumbo Lump Crab Cake with Black Olives and Tomato Beurre Blanc Sauce Or

La Cote de Porc, Petites Pomme de Terre Sautées et Shiitake, Sauce Moutarde 6oz Pork Chop served with Roasted Potatoes, Shiitake Mushrooms and a Mustard Sauce

Or Le Steak de Foie de Veau aux Lardons et Échalottes

Calf’s Liver Steak served with Shallots and Smoked Applewood Bacon Or

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

La Crème Brûlée à la Vanille

Traditional Crème Brûlée Or

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

Or Profiterolles

Puff Pastry with Vanilla Ice Cream and Chocolate Sauce

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

WEEKRESTAURANT

LUNCH | 3 TAPAS + BEVERAGE | $20

ALL PRICES ARE PER PERSON | TAPAS SELECTIONS ARE FROM RW MENU

DINNER | WINE + 3 TAPAS + DESSERT | $35

ALEXANDRIA | AUGUST 15-24, 2014

LATASCAUSA.COM

sangrias and wines (select one at dinner only)

sangria tinta | traditional sangria - red wine with diced apples and oranges

sangria blanca | blend of sliced peaches, crisp white wine and cinnamon

cava sangria | sparkling wine, grape liqueur and blueberries

sangria rosada | berry sangria with rosé wine, blueberries and strawberries

la tasca sangria | red wine blended with diced apples and cinnamon sticks

mango blackberry sangria | white wine, brandy, mango and blackberries

egeo 2013 | verdejo - crisp, dry and vibrant with grapefruit aromas

thomas henry 2013 | chardonnay - light oakiness, notes of apple and pear

rosa de arrocal 2013 | tempranillo - lively rosé, intense color, slight sweetness

acentor 2012 | garnacha tintorera - soft wine from 50-year-old vines

el primavera 2012 | tempranillo - modern, earthy rioja aged in caves

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

trufa de chocolate | dark chocolate truffle croquant with vanilla ice cream

flan casero | egg and vanilla bean flan served with whipped cream topping

brazo de gitano | rolled sponge cake, layers of quince jam, ice cream

churros con chocolate | fried dough, sugar and cinnamon, chocolate sauce

crema catalana | caramelized cream custard with raspberries

arroz con leche | asturian-style rice pudding

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

brocheta de polloGF | grilled chicken

breast skewers, bell pepper

buey a la planchaGF | grilled angus sirloin steak, potato and mushroom purée, side of mild horseradish sauce

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

desserts (select one at dinner only)

restaurant week menulunch (11:30-4) - select 3 tapas below, a non-alcoholic beverage is included | $20 per persondinner - select a wine or sangria, 3 tapas below and a dessert for dinner | $35 per person

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

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

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

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

vegetable tapas ensalada de espinacasGF | spinach leaves, pear, dates, walnuts, crumbled cabrales cheese dressing

ensalada de tomatesGF | colored tomato medley, honey herb dressing, mild goat cheese crumbles

pan a la catalana | crushed tomato, olive oil, garlic on rustic bread

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

berenjenas fritas | fried eggplant slices, cabrales dip

espinacasGF | sautéed spinach, pine nuts, dried cranberries

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

espárragosGF | grilled asparagus spear, mushroom vinaigrette

patatas bravas | fried potatoes, spicy tomato sauce, aioli

ensalada del mar | grilled salmon, squid, shrimp, mussel and scallop, mixed greens, honey and ripe berry vinaigrette

jarretitos de ternera | braised eal shank with sweet potato, white wine sauce

brocheta de chorizo | grilled spanish chorizo skewer, peppers, onions

rollito de gallo al cava | poached flounder in a sparkling wine and saffron cream sauce, leeks and julienned carrot

vieiras sobre pil-pil | grilled scallops over a bed of porcini mushrooms and basque pil-pil sauce, topped with frisee

seafood tapascalamares a la andaluza | fried squid, lemon aioli

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

ensalada de aguacate y gambas shrimp and sliced avocado served over mixed greens, avocado vinaigrette

fritura mixta | fried shrimp, oysters, seasonal white fish, zucchini, pepper

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

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

rulada de salmónGF | norwegian grilled salmon stuffed with shrimp mousse, green asparagus sauce

just for rw from chef josu

 

715 King St. Alexandria, VA 22314 (703) 549-0533

For  Restaurant  Week,  we’ll  be  offering  our  full  menu!    You  won’t  have  to  choose  between  the  few  selections  that  restaurants  typically  offer  during  this  wonderful  week  of  discovering  new,  great  

Alexandria  restaurants.  Choose  from  the  whole  menu  here!  

We  source  all  of  our  meats,  produce,  seafood  and  beers  locally  (whenever  possible)  and    we  always  serve  sustainable  products.    You’ll  be  able  to  select  one  appetizer,  one  entrée  and  one  

dessert  for  $35,  regardless  of  prices  on  our  regular  menu.  

   Our  current  menu  can  be  found  on  our  website  (thelighthorserestaurant.com)  where  you  can  also  make  reservations.    Some  popular  seasonal  items  from  our  Summer  menu  include:  

Appetizers  

Heirloom Tomato and Corn Salad Queso fresco, dressed greens and green onion

Watermelon and Feta Salad Arugula, bee pollen and mint

Summer Vegetable Bruschetta Tomatoes, corn, squash, green beans, dandelion greens, parmesan

Steamed Littleneck Clams Bold Rock Virginia cider, bacon, pickled ramps, fresh herbs, bacon aioli

Entrees  

Grilled Sea Scallops Smoked corn pudding, frenched green beans, heirloom tomatoes

Gril led Creekstone Farms Hanger Steak Crispy fingerling potatoes, dressed greens, tomatoes, salsa verde

Summer “Risotto” Farro, corn, dandelion greens, tomatoes, squash, green beans, parmesan

Pan Roasted Game Hen Blackeyed peas, maple-Sriracha Brussels sprouts, summer salad  

Check  out  our  menu  online  and  make  your  reservations  today!  

Restaurant WeekSummer 2014

AppetizersRed’s She Crab Soup, Chicken Liver Mousse,

Classic Caesar Salad, Guacamole with Masa Tortillas,and Fried Green Tomatoes with Burrata, Heirlooms, Basil, and Balsamic

Entrées Grilled Pork Chop

with Collard Greens, VA Ham, Peach Gratin & Mustard Cream

Crispy Whole Fishwith House Made Seaweed Salad, Nam Pla Prik Thai Chili Sauce

Amish Jerk Chickenwith Cucumber Sauce and Spoonbread

Tomato and Fennel Agnolotti with Black Olive Sauce and Ricotta Salata

Chesapeake Bay Seafood Stewwith Toast Points and Rouille

DessertsSelect one from our full Sweets menu

Kindly note: the Restaurant Week menu cannot be shared nor split. Tax, beverages and gratuity are not included in the prix fixe price.

Three-Course Menu$35 per person

911 KING STREETALEXANDRIA, VA703.837.9117

RTS RESTAURANT WEEK MENU

August 15 th

– August 24th

2014

Appetizers (choice of)

She Crab Soup Southern Fried Green Tomatoes Our specialty Topped with Creole Shrimp Remoulade

Crawfish & Shrimp Beignets “Old School” Crab Imperial New Orleans style fritters Our original recipe since 1985 With garlic mayo

Entrees (choice of)

* New Orleans Steak Frites Grilled Flat Iron Steak

With French Fries & our “chop” salad

* Pan Roasted Maine Salmon On a bed of summer succotash, topped with fried leeks & drizzled with basil oil

Served with garlic-parsley rice.

* Sauté of Louisiana Crawfish & Gulf Shrimp A rouxless etouffèe with spring onions & cajun spices

Served with garlic-parsley rice

* Spicy Pecan Crusted Haddock Topped with Lump Crab & served with a creole mustard cream sauce

Served with garlic-parsley rice

Desserts (choice of)

Creole Bread Pudding Chocolate Mousse Coconut Cake “Melvin” w/ “ Baily’s Irish Cream” toffee sauce w/rich Dark Belgian Chocolate soaked in rum & topped w/fresh coconut

$35.00 pp

Tax and Gratuity Not Included

The perfect start to your meal.StartersHoUSE Salad

Mixed greens, cucumber, vine-ripened tomatoes, croutons, red onion rings and choice of dressing

CUp of kaREN’S “flYING-d” BISoN CHIlI

CaESaR Salad

Romaine, Parmesan, croutons and “eggless” Caesar dressing

St. pHIllIp’S ISlaNd CRaB CakES

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

BRaISEd BISoN SHoRt RIBS

Slow-braised and basted in classic BBQ sauce with garlic mashed potatoes and green beans

BEEf dElmoNICo RIBEYE*

Aged to perfection and hand-cut, our beef steaks are gently seasoned and evenly seared in olive oil, finished with bleu cheese bacon butter and served with your choice of vegetable and potato

fRESH-BakEd “SCRatCH” CookIE & ICE CREam

Your choice of a Snickerdoodle, Oatmeal Raisin, Chocolate Chip or Double Chocolate cookie topped with two scoops of Häagen-Dazs® vanilla ice cream

WIldBERRY CHEESECakE

Traditional cheesecake with a honey graham pecan crust served with wildberry puree, ripened blackberries, fresh mint and topped with our home-made whipped cream

Meticulously crafted and made with the finest ingredients.

Sweet home-made treats.

CHaRdoNNaY • mERlot • CaBERNEt SaUVIGNoN

Hand-selected and pressed from grapes found only in California’s most prominent vineyards and blended exclusively for Ted’s.

The Classics

Desserts

Bison Ridge Wines

No side or entrée substitutions or modifications. Promotion not valid with any other coupon, offer, discount or gift certificates.*NOTE: WE ARE REQUIRED TO INFORM YOU THAT THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS SUCH AS MEATS,

SEAFOOD AND EGGS, WHICH MAY CONTAIN HARMFUL BACTERIA, MAY CAUSE SERIOUS ILLNESS OR DEATH.Certain foods may contain nuts, or may have been produced on equipment that was used to process nut products. If you have a nut

allergy, please alert your server, so we can prepare your food in a nut-free environment. All foods are cooked in trans fat-free cooking oil.©2014 Ted’s Montana Grill, Inc.

Alexandria Restaurant Week 2014aUGUSt 15 - 24

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

Featured draft beer options available upon request.

Alexandria’s Summer Restaurant Week

August 15th – 24th 2014

Three Course Price Fixe Dinner for $35.00 per person

Antipasti Choice of:

Timbale ai Granchio

Avocado, crabmeat, julienne apples, capers, Tempo style cocktail sauce.

Cestino di Lumache

Puff pastry vol au vent filled with creamed spinach, mushrooms and sautéed escargots

with a hint of garlic.

Carpaccio di Tonno

Paper thin sushi grade tuna on a bed of garlic vinaigrette-wasabi mayonnaise,

pickled ginger, sesame seeds.

Insalata Mista

Mesclum lettuce, fresh mozzarella, cherry tomatoes, honey-herbed vinaigrette.

Entrees Choice of:

Capellini con Gamberoni e Padelle

Angel hair pasta, jumbo shrimp, sea scallop, garlic, white wine-marinara sauce.

Saumon en Robe des Champs

Fresh salmon filet encrusted with potatoes, chives, lemon-butter sauce.

Scaloppini di Vitello “Corsica”

Veal scaloppini, roasted sweet red peppers, black olives, Fontina cheese, gratine.

Fracosta di Manzo alla Fiamma

New York strip steak, green peppercorns, brandy-cream sauce,

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

1800 Diagonal Rd. Alexandria, VA ♦ 703-739-0777 ♦ www.theismanns.com

Summer Restaurant Week 2014

tax and gratuity additional, coupons and discounts not valid

SaladSpinach Salad

with roasted corn and red peppers, cherry tomatoes and avocado ranch

Entrée Choice of

Grilled Tuna Steak tarragon cream and israeli cous cous

Pasta Primavera fresh vegetables and homemade linguini

Barbeque Ribs french fries and coleslaw

Beer Battered Jumbo Shrimp french fries and coleslaw

Dessert Choice of

Grilled Banana Bread

salted caramel ice cream with pralines & vanilla porter sauce

Raspberry Sorbet

Vermilion Restaurant Restaurant Week Summer 2014 Three Course Prix-Fixe for $35pp

Appetizers

Chilled Corn Soup Lime Crema, Corn & Crab Salad, Pimenton

Sweet Gem Salad

Goat Cheese, Avocado, Pine Nuts

Crispy Pork Rillete Carolina Grits, Blistered Tomato, Salsa Verde

Entrees Seared Salmon

Turnips, New Potato, Tarragon - Beurre Choron

Grilled Sirloin Braised Kale, Crispy Hash Brown, Creamed Broccoli - Barrel Aged Soy

Peas & Carrots

English Peas, Risotto, Roasted Carrots - Garden Herbs

Desserts Ricotta Poppy Seed Fritters

Poached Rhubarb, Ley lime Curd, Cream Cheese Ice Cream

PB+J Terrine Chocolate cremeux, peanut butter mousse, strawberry sorbet

106 S. Union Street

Alexandria Restaurant WeekAugust 15 - 24, 2014

$35 Three Course Prix Fixe Menu

Your choice of one of the following Starters:Guacamame Hummus

chickpea puree, edamame, avocados, pico de gallo tortilla chipsPoint Judith Calamari

flash fried, pickled cherry peppers, piquillo pepper & naval orange aioli

Your choice of one of the following Entrees:Not Your Mom’s Chicken Dinner

grilled bone-in chicken breast, marsala thyme sauce, sun dried tomato-goat cheese polenta, charred asparagus, local wild mushrooms

Quinoa “Risotto” local mushroom and corn succotash, pecorino romano cheese,

shaved asparagusPan Seared Salmon

parmesan quinoa risotto, roasted red pepper harissa sauce, extra virgin olive oil tossed local greens

Flank Steakwith chorizo yukon gold potatoes, annaheim pepper sauce

Your choice of one of the following Desserts:Mini Banana Bread Pudding

aged rum, caramelized bananas, sugar cane caramel sauce, creme anglaisePeanut Butter & Chocolate Icebox Pie

creamy peanut butter filling covered with chocolate ganache, peanuts, macadamia gelato

WAREHOUSE BAR & GRILL RESTAURANT WEEK August 15th – August 24th 2014

Appetizers Choice of

She Crab Soup Wasabi Crusted Fried Oysters our specialty with chili mayo

Crawfish & Shrimp Beignets Texas Cloaked Shrimp New Orleans style fritters Shrimp & Jalapeno peppers wrapped in

with garlic mayo bacon, basted in bbq sauce & served w/corn relish

Entrees Choice of

*Grilled Filet Mignon & All Lump Crabcake With “smashed” potatoes

* Pan Roasted “Maine” Salmon With a tomato-basil beurre blanc & lump crab

Served with “smashed” potatoes

* Spicy Pecan Crusted Chicken Topped with jumbo lump crab & a creole mustard cream sauce

Served with spinach & garlic parsley rice

* Pasta Jambalaya Gulf shrimp, andouille sausage, spicy roast pork & chicken with chopped tomatoes,

sweet peppers, onions and penne pasta

Desserts Choice of

Creole Bread Pudding Coconut “Tres Leches” Cake w/toasted pecans, pineapple & raisins w/rum & topped with fresh coconut

Fresh Strawberries & Chantilly Cream

$35.00 pp

Tax and Gratuity Not Included

WHARF RESTAURANT WEEK MENU

August 15 th

– August 24th

2014

Appetizers Choice of

She Crab Soup Shrimp & “Blue Crab” Fritters our specialty with spicy Sriracha Aioli

Maryland Seafood Chowder Southern Fried Calamari Tomato-based with shrimp, scallops & crab with spicy chili mayo

Entrees Choice of

* “Dayboat” Scallops & Gulf Shrimp Wrapped in Bacon On a Bed of Eastern Shore Blue Crab Succotash

With a drizzle of garlic mayo

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

Served with saffron rice

* Wharf “Duo” Lobster- Crabcake and All Lump Crabcake

With corn okra relish and drizzled with Florida mustard sauce

Served with garlic “Old Bay” fries

“Old Style” Norfolk Combination Lobster, Crab & Shrimp

Served with Baked Potato

Desserts Choice of

White Chocolate Raspberry Bread Pudding Wharf Chocolate Ecstacy With raspberry coulis and whipped cream Rich chocolate torte drizzled with white chocolate sauce and raspberry coulis

Coconut Custard “Oatmeal” Pie Drizzled with caramel sauce & topped with cinnamon whipped cream

$35.00 pp

Tax and Gratuity Not Included