2015 Alexandria Summer Restaurant Week Menus

Lunch

Lunch For 2 $25 Appetizer/Botanas

Queso, Guac, 5 Wings,

Marinated, Dry Rubbed and Mesquite Grilled Served with Ranch/Blue Cheese

Entrée/Plato Fuerte

Chose 1 of the Following

Chicken Fajitas For 2 Sizzling Onions, Peppers, Jack & Cheddar Cheeses, Rice, Beans, Tortillas, Guac, Sour Cream, Pico de Gallo

Salad with Protein

$2.00 extra for Seafood

2 Spicy Beef Tacos

Beans, Rice, Guac, Sour Cream, Pico

Dessert/Postre Any Choice

$15 Additional Fee

2 Best Damn Margaritas

7/24/2015

*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions

Restaurant Week: Summer 2015 Monday, August 17th – Sunday, September 6th

Three-Course Lunch prix fixe $22 (Choice of a first course, an entree and a dessert)

Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”

First Course

“Gratinée a l’oignon”: French onion soup

“Escargots au Pistou”: Sauteed snails in garlicky basil pistou, baguette croutons

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

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

“Salade verte”: Organic mesclun lettuce, balsamic vinaigrette

“Salade de tomates et Mozzarelle”: Farmer’s market tomatoes, Mozzarella, basil, olive oil, fleur de sel

Entrees

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

“Frisée aux Lardons” Poached *egg over frisee salad, lardons, croutons, shallot vinaigrette

“Le Royal with cheese” with pommes frites and green salad Virginia Grass Fed beef *burger, Vt Cheddar, Brioche bun, lettuce & Tomato

“Moules Basquaise, pommes frites” Mussels steamed in Espelette pepper sauce

“Saumon poelé, vinaigrette aux citrons” Norwegian *salmon, Preserved lemon, Fingerlings, green beans, tomatoes and corn

“Bavette Maitre d’Hôtel”: (Suppl. $5)

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

“Poulet Basquaise” with sauteed fingerling potatoes Amish chicken roasted with Espelette, tomato, peppers, onion, garlic...

Roasted Corn risotto with Basil coulis

Desserts

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

Vanilla bean crème brûlée (GF)

Valrhona Manjari Pot de Crème (GF)

“Tarte au citron vert et bleuets”: Lime curd tartlet and blueberries

“Profiteroles au chocolat”

Espresso Crème Caramel (GF)

WWW.COLUMBIAFIREHOUSE.COM.............................................................

RESTAURANT WEEKLUNCH 2015

STARTERTHE WEDGE

Bacon Lardon, Pickled Red Onion,Cherry Tomatoes, Crispy Onions,

Blue Cheese Dressing

SPICY TOMATO GAZPACHO Cilantro, Cucumbers,

Bell Peppers, Maryland Crab Salad

ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons,

Parmesan Dressing

...

...

ENTREEPAN ROASTED GNOCCHI

Maitake Mushrooms, Pearl Onions,Sugar Snap Peas, Parmesan Broth

CATFISH Blue Corn Meal Crust, Bacon,Braised Greens, Creamy Grits

BBQ PULED PORK Red Cabbage Slaw, Dijonaise,

Aged Cheddar, Jalapeno Biscuit

DESSERTCHOCOLATE MOUSSE

Cookie Crumble. Whipped Cream,Shaved Chocolate

ASSORTED ICE CREAM&

SORBET

3 COURSES ~ $20.153 BEER or WINE PAIRINGS ~ $15

...

...

...


RESTAURANT WEEKDINNER 2015


RESTAURANT WEEKBRUNCH 2015

STARTERTHE WEDGE





CALAMARI & SHRIMP Quinoa Flour, Spicy Cherry Peppers,

Lemon Wedge, Tomato Sauce

...

...




STEAK & FRITES Balsamic Marinated Hanger Steak,

Thin Cut Fries, Salsa Verde



ASSORTED ICE CREAM&

SORBET


...

...

...

STARTERTHE WEDGE






Parmesan Dressing

...

...

ENTREECOUNTRY HAM QUICHE

Flaky Pie Crust, Spinach, Beernaise,Roasted Red Peppers, Mixed Greens

BELGIAN WAFFLEBerry Compote, Fresh Banana,Maple Syrup, Whipped Cream





ASSORTED ICE CREAM&

SORBET


...

...

...

L U N C H - $22.00 (2 courses)

Four Cheese Risotto FrittersSmoked tomato aïoli and basil oil

Crisp Duck and Queso TaquitoBlack bean relish, sour cream,

spicy peach chutney

Indigo House Salad Fresh mixed lettuces, hearts of palm, tomato,

carrots, cucumber, roasted shiitake, champagne vinaigrette

Chef’s Bermuda Fish ChowderHouse-made sherry peppers

2015 Summer reStaurant Week

Chicken Cobb Salad Mesclun greens topped with

grilled chicken breast, hard cooked egg, chopped bacon, ripe tomato, bleu cheese and avocado,

buttermilk bleu cheese dressing on the side

Smoky Beef Cubano Beef brisket, honey ham, Swiss cheese, dill pickle and

Dijon mustard on crusty roll

Moroccan Spiced Vegetables Aromatic spiced summer vegetables simmered until tender;

served with grilled tofu, golden raisins, toasted almonds and basmati rice

APPETIZER:Choice Of

Choice OfENTRÉE:

Sunchoke Puree, Hen Of

*The consumption of raw or undercooked food may be hazardous to your health.

Please alert your server to any allergies you may have.

*The consumption of raw or undercooked food may be hazardous to your health.

Please alert your server to any allergies you may have.

480 King St. Alexandria VA 22314

Two Courses - $20, excluding Beverages, Taxes and Gratuity

218 N. Lee Street, Alexandria, VA 22314 703-683-1007

Alexandria Restaurant Week August 24-29, 2015

Lunch (Choose an Appetizer or Dessert to accompany your Entrée Choice)

Soup du Jour

Escargots

6 Snails with Garlic, Parsley Butter

Lamb Sausage with Vegetable Couscous and Turmeric Sauce

Bay Scallop Ceviche with Yuzu Dressing and Marinated Sweet Peppers

Roasted Beets with Blue Cheese and Granny Apple

****************

Norwegian Salmon with Ratatouille and Aged Balsamic

Crab Cake with Capers and Diced Tomato Sauce

Veal Scaloppini with Wild Mushroom Sauce

Black Angus Coulotte Steak with Green Pepper Sauce

Orecchiette Pasta with Spring Peas and Roasted Garlic Sauce

****************

Traditional Crème Brûlée

Profiteroles

Sorbet Assortment

The Mount Vernon Inn Restaurant 3200 Mount Vernon Memorial Highway, Mount Vernon, Virginia 22121 703.780.0011 | MountVernon.org/MountVernonInn

The Mount Vernon Inn Restaurant

Alexandria Summer Restaurant Week Friday, August 21 - Sunday, August 30

Make Reservations Online at OpenTable.com

Lunch: $15pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert

Appetizers (choose one) Spinach & Artichoke Dip

Colonial Hoecake

Creole Fried Green Tomatoes

Entrees (choose one) Colonial Turkey Pye

Bacon-Wrapped Meatloaf

Fried Green Tomato Sandwich

Desserts (choose one) Apple

Cherry Pie

Dinner: $35pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert

Appetizers (choose one) Wedge Salad

Maryland Crab Soup

Calamari

Spinach Dip

Entrees (choose one) All entrées served with mash potatoes & garlic spinach

8oz Prime Rib

Fried Chicken

Pork Chops

Scallops Francaise

Desserts (choose one) Key Lime Pie

Chocolate Marble Cheesecake

Tres Leche Cake

WHITE GAZPACHOTOASTED ALMONDS, SHVED GRAPES, PX SHERRY VINEGAR

ARUGULA SALADCRISP ARTICHOKE, SPICED PITA, YOGURT DRESSING

SHRIMP & GRITSCHEDDAR GRITS, TOMATO SAUCE, HERBS

PENNE PASTABLISTERED TOMATO, SUMMER SQUASH, GARDEN HERB PESTO

SALMONCONFIT FENNEL, SHAVED CHORIZO, SAUCE NERO

PULLED PORK SANDWICHTWO CABBAGE SLAW & POTATO SALAD

PEACH CAKEBROWN SUGAR CAKE, BOURBON SOAKED PEACHES,OATMEAL AND BLACK PEPPER LACE COOKIES,

HONEY YOGURT SORBET, TOASTED PECANS

CREMEUX TARTDARK CHOCOLATE MINT ICE CREAM, FUDGE AND CHOLATE NIBS

POPPYSEED FRIT TERSBLUEBERRY COMPOTE, ‘WHIPPED CREAM ICE CREAM’, VANILLA MASCARPONE

R E S T A U R A N T W E E K

EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA

I TEMS ARE COOKED TO ORDER AND MAY CONTA IN RAW INGRED IENTS .CONSUMING RAW OR UNDERCOOKED MEATS , POULTRY, SEAFOOD,SHELLF ISH OR EGGS MAY INCREASE YOUR R ISK OF FOOD-BORNE I LLNESSES , ESPEC IALLY I F YOU HAVE CERTA IN MED ICAL COND IT IONS .

Alexandria Restaurant Week $ 15.95 PP LUNCH & A BEVERAGE

August 21-30, 2015 (Served with a Miso soup)

- APPETIZER -

AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce

-ENTREE -

SASHIMI SPECIAL 11pcs Chef’s selection on Sashimi, Steamed rice

RESTAURANT WEEK’s BENTO BOX

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

Fried Shumai & Seaweed salad

SPECIAL COMBO SET * (CHOOSE ONE)

JAPANESE FIRECRACKER ROLL (8PCS) & SALMON SASHIMI (3 PCS)

MINI CHIRASHI & TEMPURA SET

KITSUNE UDON & SPICY TUNA ROLL (6PCS)

RESTAURANT WEEK’S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,

Salmon Avocado Roll

-FRESH FRUITS TO CLEAN YOUR PALATE -

Fresh fruits of the day

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

Alexandria Restaurant Week $ 35.95 DINNER FOR TWO

August 21-30, 2015 (Served with 2 Miso soup)

-AN APPETIZER TO SHARE-


-CHOICE OF TWO ENTREES-









RESTAURANT WEEK’ S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,

Salmon Avocado Roll



693 N. Washington St., Alexandria, VA 22314 |703.566.3695

www.zentorestaurant.com

BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce


Dinner for Two$35

Dinner For 2 $35

Appetizer/Botanas Queso, Guac,

5 Wings, Marinated, Dry Rubbed and Mesquite Grilled

Served with Ranch/Blue Cheese

Entrée/Plato Fuerte Chicken Fajitas For 2

Sizzling Onions, Peppers, Jack & Cheddar Cheeses, Rice, Beans, Tortillas, Guac, Sour Cream, Pico de Gallo

Dessert/Postre

Any Choice

$15 Additional Fee

2 Best Damn Margaritas

Entrée

Starter

Restaurant Week 2015 Dinner For Two

$35.00+

Spicy Italian Jambalaya

penne | chicken | shrimp | spicy Italian sausage |

roasted peppers | tomato

Balsamic Glazed Chicken

grilled chicken breast | arugula & tomato salad |

fresh mozzarella

Grilled Cedar Plank Salmon

risotto with carrots peas and mushrooms | creamy

taziki

Select one from a choice of

Select two from a choice of

Spinach & Artichoke Dip

parmesan cheese | pita chips

Calamari

banana peppers | marinara sauce | fried | herb oil

�C a s a F e l i p e

835 N. Royal St

Old Town North

Alexandria, VA

703 535 7868

www.casa-felipe.com

Restaurant Week August 2015

Dinner for 2, You pay $35.95

(Includes 2 Margarita)

Choose one appetizer:-

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

2 Entrée ($13.95 each)

Choose 3 items for each entrée :-

Taco Enchilada

Burrito Tamale

Chile Relleno Quesadilla

2 Margarita Casa ($6.95 each)

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

Restaurant Week 2015 August 21 - August 30

choice of:

Pecan Crusted Rainbow Trout Maple bourbon butter, jasmine rice, asparagus

Half Rack of Babyback Ribs

Hand cut fries, cole slaw

Chicken Virginia Lump crab and Virginia country ham in

sherry cream over breast of chicken, jasmine rice and asparagus.

Dessert – Cornmeal Poundcake

Lemon curd, buttermilk whipped cream, macerated strawberries

$35.00 dinner for two

$35 Dinner for Two

2411 Mount Vernon AvenueAlexandria, VA 22301

www.cheesetique.com(703) 706-5300

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

CHEESETIQUE

SELECT THREE BOARDYour choice from a rotating selection of

seasonal cheeses and artisan meats

~ and ~

CHOICE OF TWO ENTREESBacon Spinach Salad

Greek Cucumber SaladMac ‘n CheesetiqueBacon ‘n Blue Mac

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

Brie & Pear Melt Grilled Cheese with side of greens

Grilled Caprese with side of greens

~ and ~

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

Alexandria RESTAURANT WEEK

Summer 2015

Ask about tonight’sWineflights

Open ‘til

10pm

nightly!

Cheese & Wine BarCheesetiqueC C

CC

.

City Kitchen

Choose One Appetizer to Share: Salt Roasted Mussels

Smoke roasted large Maine mussels, fresh ocean salt, olive oil, clarified butter, fresh lemon and garlic crostini Beer pairing recommendation: Great Lakes Dortmunder Gold (OH) $6.50

Wine pairing recommendation: Ponga Sauvignon Blanc (Marlborough, NZ) $6.50

Pork Belly Sliders Puerto Rican marinated pork belly, chipotle barbeque sauce, zesty carrot apple slaw, potato brioche buns

Beer pairing recommendation: Crispin Cider (CA) $6.50 Wine pairing recommendation: Kung foo Girl Riesling (Columbia Valley, WA) $8.50

Choose Two Entrees: Bourbon Brown Sugar BBQ Tips

Tender beef filet tips marinated in Chef’s famous bourbon brown sugar BBQ sauce, chipotle grilled corn, potato and egg salad

Beer pairing recommendation: Port City IPA (Alexandria, VA) $6.50 Wine pairing recommendation: Michael Pozzan Cabernet (Alexander Valley, CA) $8.50

Chili Glazed Baked Salmon Atlantic aqua-farm raised salmon, lemon-thyme scented Vidalia onion glaze, sweet cucumber

salad, saffron risotto Beer pairing recommendation: Lagunitas Maximus (CA) $6.50

Wine pairing recommendation: Columbia Crest Merlot (Columbia Valley, WA) $7.50

Chicken Vodka House brined chicken breast, wild mushrooms, creamy stewed tomato vodka sauce, rigatoni

pasta, garlic rosemary crostini, parmesan cheese, fresh basil Beer pairing recommendation: Peroni (Italy) $5.50

Wine pairing recommendation: Cambria Chardonnay (Santa Maria Valley, CA) $8.25

Choose One Dessert to Share: Kentucky Bacon Bourbon Swirl Fudge

House made peanut butter fudge, bourbon chocolate ganache swirl, candied bacon and pecan crumble, vanilla caramel sauce

Refreshing Sorbetto Two scoops of your choice of acai berry, raspberry and lemon

FatCityKitchen.com • 330 S. Pickett Street, Alexandria VA 22304 • (703) 685-9172

August 21st – 30th

ALEXANDRIA RESTAURANT SUMMER WEEK DINNER SPECIAL

August 21 - 30, 2015 4:30 pm to 9:30 pm

DINNER FOR 2 FOR $35.00

ANMOL KEBAB LAMB PALAK NAAN BREAD BASMATI RICE

ANMOL KEBAB Boneless chicken tender marinated overnight in special recipe made out of cashews nuts, cream cheese, roasted graham flour, and whole

spices. Roasted in the charcoal clay oven, tandoor.

Served with fresh hot baked Naan bread, Basmati Rice and mix pickles. $20.00

LAMB PALAK Boneless lamb and fresh baby spinach cooked with chef’s special

garam masala (black and white peppercorn, clove, cinnamon, nutmeg, black and green cardamom, and bay leaf)

Served with Naan bread, Basmati rice, and mix pickles

$20.00

STRONGBOW’S PRESENTS A RESTAURANT WEEK FEAST FOR TWO $35.00

Honey Mustard Chicken Skewers Roast Sausage with Cinnamon Pear Sauce

Roasted Beef Choice of Mashed Potatoes, Fries or Sweet Potato Fries

Choice of Vegetable (Asparagus excluded) Linzer Tort for Dessert

A Glass of House Wine or Draft Champagne For Each Diner

Alexandria Restaurant Week $35 dinner for two

Choice of entrée

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

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

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

Garlic Mashed Potatoes and Fresh Vegetables

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

Half Rack Slow Smoked BBQ Ribs

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

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

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

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

ALEXANDRIA RESTAURANT WEEK

August 21 – 30

DINNER FOR TWO - $35

MISTO SALAD A mix of greens with balsamic dressing and croutons

or

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

or

FRIED GREEN TOMATOES Served with a tomato and goat cheese sauce

___________________________ & _____________________________

IL FEGATO DEL SALUMAIO

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

or

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

or

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

or

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

and marinara sauce, served with a side of pasta

or

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

or

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

1603 Commonwealth Ave Alexandria, VA 22301

703.548.5792

Appetizer of the Day to Share

Or

Soup of the Day or Salad Each

Entrees

Choice of One

Lamb Shank Slow Cooked in Tia Maria BBQ Sauce, Served with Mashed Potatoes and Fresh Vegetables

Fresh Broiled Salmon Topped with White Wine Lemon Sauce, Served with Rice and

Fresh Vegetables

Chicken Marsala, Served with Rice and Fresh Vegetables

Shephard’s Pie

Tender Ground Beef Cooked with Carrots and Peas, topped with Mashed Potatoes and Served with a Dinner Roll

Dessert Jameson Cake or Apple Crisp

Murphy’s Grand Irish Pub

Starters

Restaurant week summer 2015! Friday, August 21st through Sunday, August 30th

Two course dinner for two for $35.15 You and your guest may choose one appetizer or two salads and any entree.

-------------------------------------------------------------------------- Starters

Blackstrap Molasses & Rum Baby-Back ribs Our signature dish, slow cooked, BBQ sauce, Cole slow

Chopped Mixed Green

field green, tomato, carrot, red onion, pine nut and dry cranberries, tossed in our classic vinaigrette

Southern Fried Okra Lightly breaded, buttermilk ranch

Entrees

Crispy Catfish & succotash

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Spinach & cheese Ravioli

Spinach, Ricotta Cheese, Parmesan Cheese, Swiss Cheese, Bread Crumbs, Garlic, Olive Oil, Black served with pomodoro sauce

Bacon Wrapped Turkey Meatloaf

Wrapped in apple-wood smoked bacon and served with garlic mashed potatoes with a mushroom sauce and topped with fried onions

Wood-grilled Sirloin

A wood-grilled black angus sirloin, fresh cut fries and dressed field greens --------------------------------

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

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

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

First Course Choice:

House Salad

Small Caesar Salad

Cup of Tomato Bisque

Second Course Choice:

Lemon Chicken Pappardelle

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

finished with goat cheese, all over pappardelle pasta

Jack Daniel's Pork Chops:

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

Wild Mushroom Ravioli:

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

parmesan cheese

Half Rack Barbecue Ribs

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

Third Course Choice to Share:

Red Velvet Cake

Chocolate Mousse Cake

RedRocks Dinner for Two for $35

Alexandria Restaurant Week Summer 2015

Starters (one to share) Local cherry tomatoes salad

White tuna pate crostini with capers & chives Mixed greens salad with local tomatoes, green bell peppers, carrots and house vinaigrette

Entrees (pick two)

BBQ chicken pizza, chicken and apple sausage, special bbq sauce, gorgonzola dulce and onions

Eggplant pizza

Salciccia pizza

Linguine pasta with meatballs and tomato sauce

Dessert (one to share) Tiramisu

Panna cotta with sweet mascarpone stuffed hibiscus flower

Restaurant Week, August 2015

Dinner for 2, for $35.00 only ( Value is $49.25 )

AppetizerEdamame $3.75

and2 Miso Soup, 2 x $2.00

Entree 2 Crunchy Maryland Crab Rolls, 2 x $8.502 sets Tuna and Salmon Sashimi, 2 x $7.50

2 sets Shrimp Nigiri 2 x $4.75

SHOOTER McGEE’S RESTAURANT WEEK

Choice of house salad or Caesar salad for each person:

Classic Creole Jambalaya Chicken, shrimp, Andouille sausage, bell peppers, onion, celery and tomatoes slow simmered in a

rich tomato creole sauce with rice

Meatloaf A sixty year old recipe made with Angus ground beef, finished with a beef gravy and served over

garlic mashed potatoes and our fresh vegetable of the day

Blackened Chicken Pasta

Grilled blackened chicken sliced and tossed in a creamy Cajun Alfredo sauce with diced tomatoes and scallions over a bed of linguini

Beer-Battered Fish & Chips Hand-cut cod filet dusted with seasoned flour and dipped in a wheat beer batter, golden fried

and served with French fries, coleslaw and a side of tartar sauce

Each served with a dessert to share!

Restaurant Name: Shooter McGee’s

Restaurant Week Menu: Dinner for Two (each get a choice of salad & dessert to

share)

Restaurant Address: 5239 Duke Street Alexandria, VA 22304

Come Enjoy West End Alexandria’s Best Patio!

T.J. STone’S

Starters

(Choose one to share)

Gouda Tater Tots

Shredded potato and smoked Gouda made into bite size tater tots and golden fried served with a horseradish buttermilk dipping sauce

Fried Green Tomatoes with smoky bacon jam

Local green tomatoes lightly bread and fried until golden topped with our smoked bacon jam

Jalapeno hushpuppies

Jalapeno cornmeal hushpuppies golden fried and served with a sweet honey butter

Entrees

(Choose two)

Garganelli with wild mushrooms & asparagus

Wild mushrooms, diced tomato, and asparagus sautéed in a lemon white wine butter sauce tossed with fresh cooked garganelli pasta and finished with mascarpone cheese

Beer pairing recommendation: Full Sail Black Lager (OR) $7.00

Wine pairing recommendation: 2014 Ken Forrester Petit Chenin Blanc (Africa) $7.50

Smokehouse Duo

Our house smoked pulled pork and beef brisket served with our Texas BBQ sauce, cole slaw and fries Beer pairing recommendation: Port City Porter (VA) $6.50

Wine pairing recommendation: 2012 Red Knot Shiraz (Australia) $7.75

Bacon wrapped meatloaf

Apple wood smoked bacon wrapped meatloaf, smoked then grilled and served with cheddar mashed potatoes, and vegetable, topped with chipotle maple BBQ sauce

Beer pairing recommendation: Bell’s Two Hearted IPA (MI) $7.25

Wine pairing recommendation: 2013 Los Medanos Malbec (Argentina) $7.75

Chipotle grilld Bistro Steak

House cut bistro steak grilled to order and finished with chipotle tomato sauce, served with sweet potatoes fries and arugula salad

Beer pairing recommendation: Full Sail Black Lager (OR) $7.00

Wine pairing recommendation: 2011Chateau Reynier Unoaked Bordeaux (France) $8.50

Desserts

(Choose one to share)

Chocolate Lava Cake

Bread pudding with mixed berry sauce

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

fast casual = no wait staff = no reservations

Dinner for 2 @ 35.00 includes 3 courses,

Join us for restaurant week 5 pm - 9 pm !

2nd Course a choice of:

3rd Course a choice of:

August 21 - 30, 2015

1st Course a choice of:Grilled Romaine Heart Salad with a brown butter vinaigrette, tomato, and goat cheese

Middle Eastern Chopped Salad lettuce, radishes, Persian cucumbers, tomato, carrots, herbs, pistachios, and a pomegranate dressing

Udon Noodle Salad Persian cucumbers, radishes, fresh herbs, tempura bits, and a hard boiled egg, with a touch of chilled mushroom broth

Grilled Avocado with tamari vinaigrette, wasabi, and nori

Turmeric Miso Soup with onions, garlic, shiitake mushrooms, carrots & greens

Green Gazpacho cucumber, tomatillos, sweet peppers, green grapes, onions & fresh herbs, garnished with toasted walnuts

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

Chicken Curry ABF, non GMO, local ~ marinated chicken in a Thai yellow curry with brown rice and a skewer of tomato, mushroom, shishito pepper, and squash

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

South Indian Vegetable Curry Chayote squash, chickpeas, spinach, tomato, and sweet potato, with brown rice garnish

Chicken Salad ABF, non GMO, local ~ chicken, romaine lettuce, herbs, napa cabbage, Persian cucumbers, chopped tomato, and lime Thai chili dressing

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

* Grass Fed Burger from Roseda Farm ~ on house-made grain focaccia, lettuce, tomato, Just Mayo, and green chutney, served with a side of pickled cucumber

Tempeh Burger organic & local from Twin Oaks ~ on house-made grain focaccia, lettuce, tomato, Just Mayo, and green chutney, served with a side of pickled cucumber

* Tea-Cured Salmon Sandwich from Blue Circle ~ salmon house-cured in Lapsang Souchong, with lettuce, tomato, pickled cucumber, Just Mayo and goat cheese, on ciabatta roll

Fried Chicken Bento Box ABF, non GMO, local ~ Persian cucumber salad, fingerling sweet potatoes, brown rice, and our famous onion-mayo sauce

* Baked Chilled Salmon Bento Box from Blue Circle ~ radish mix, tomato mint salad, brown rice, and preserved lemon mayo

Grilled Tempeh Bento Box organic & local from Twin Oaks ~ asparagus with togarashi mayo, tomato mint salad, Persian cucumber salad, roasted onions, and brown rice

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

Udon Noodle Soup Fat noodles with fresh ginger broth, spinach, tomato & choice of vegetables / chicken or shrimp

* Salmon Hot Pot from Blue Circle ~ Dashi broth, minced salmon, shiitake mushrooms, squash, spring onions and poached organic egg

Hungarian Tea Cake

Coconut Rice Pudding

Jasmine Creme Brulee

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

Dolcezza Gelato or Sorbet

55.00 includes 3 courses & any bottle of wine,or Dinner for 1 @ 17.50, includes 3 courses

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

Alexandria Restaurant Week $ 15.95 PP LUNCH & A BEVERAGE

August 21-30, 2015 (Served with a Miso soup)

- APPETIZER -


-ENTREE -









RESTAURANT WEEK’S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,

Salmon Avocado Roll



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

Alexandria Restaurant Week $ 35.95 DINNER FOR TWO

August 21-30, 2015 (Served with 2 Miso soup)

-AN APPETIZER TO SHARE-


-CHOICE OF TWO ENTREES-









RESTAURANT WEEK’ S ROLL COMBO Spicy Tuna Roll, Mexican Shrimp Roll,

Salmon Avocado Roll



693 N. Washington St., Alexandria, VA 22314 |703.566.3695

www.zentorestaurant.com



Three CoursePrix - Fixe$35

Two Nineteen Restaurant :: 219 King St. Alexandria, VA 22314 :: 703-549-1141 :: 219restaurant.com

Two Nineteen Restaurant $35/Person 3 Course Dinner excluding tax & 20% gratuity

starter

spring mix salad

field greens / aged goat cheese / roasted spiced almond / pumpkin seed / oat mixture / shaved apple / herb balsamic vinaigrette

classic caesar

hearts of romaine / shaved parmesan / herb crouton / housemade caesar dressing / finished with spiced balsamic reduction drizzle

fried calamari

herb-dusted/ chipotle remoulade

bayou crab cake chipotle aioli / pickled seaweed relish

grifola frondosa (maitake)

pan-roasted hen of the woods mushroom cluster / truffle yogurt & cream cheese foam

entrée

wild mushroom ravioli sage brown butter / black truffle sauce

broccoli rabe & sausage

sautéed broccoli rabe / sweet italian sausage / shaved fennel / confit garlic / lemon zest & basil gremolata oil / ricotta cavatelli / shaved ricotta salata

free range herb chicken

french-butchered / wood-smoked / pan-roasted/ braised pearl onion / fava bean / fingerling potato / rosemary pan au jus

louisiana style cod

pan-seared / lightly blackened / braised spinach / caramelized onion / saffron-herb cous cous / warm tomato & caper relish

bourbon steak bordelaise

herb-marinated skirt steak / roasted garlic / celery root & potato mash / caramelized onion & wild mushroom bordelaise/ crumbled gorgonzola

dessert

chocolate sensation

mixed berry compote

mascarpone cheesecake strawberry compote / espresso-kahlúa glaze

pineapple bread pudding

brandy crème anglaise

3 Course Dinner Restaurant Week 2015

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

Choose an Appetizer: Please Choose ANY Appetizer

Homemade Burrata (Double Cream Fresh Mozzarella)

with Tomatoes

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

Fennel and Arugola with Lemon Dressing

Salami Plate

Mussels with Spicy White Sauce

Fried Calamari

½ Homemade Mushroom Ravioli with Truffle Oil,

Sage and Butter Sauce

Choose a Dessert

Please Choose ANY Dessert

Chocolate Mousse

Chocolate Cake with Vanilla Gelato

Mango Sorbet

Poached Pear with Vanilla Gelato

Cheese Plate

Coffee Panna Cotta with Chocolate Sauce

Pistachio Gelato

Choose an Entrée

Homemade Manicotti with Spinach and Ricotta in Mozzarella and Tomato Sauce

Homemade Agnolotti with Spinach and Ricotta

in Cream Sauce

Homemade Sausage Ravioli with Puttanesca Sauce

Homemade Veal Raviolini with Sage and Butter Sauce

Homemade Mushroom Ravioli with Truffle Oil, Sage

and Butter Sauce

Homemade Fettuccini with Shrimp in Lobster Sauce

Chicken Parmesan with Green Beans

Choose an Entrée

Homemade Black Linguini with Scallops, Shrimp, Clams and Cherry Tomatoes in Spicy White Sauce

**Grilled Filet of Rockfish with Fine Herbs and Lemon

Butter Sauce served with Sautéed Fennel

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

served with Spinach

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

**Grilled Rib Rack of Veal with Mushroom Sauce

served with Spinach

**Filet of Beef with Red Wine Sauce Served with A La

Lucia Mashed Potatoes and Spinach

RESTAURANT WEEK

AT BILBO BAGGINS

COME JOIN US FOR OUR PREFIX MENU

LUNCH PREFIX $20.15 DINNER PREFIX $ 35.00

LUNCH THREE COURSE

APPETIZER

Portabella mushroom & baked

brie

ENTREE

CEDAR PLANK SALMON

OR

CHICKEN PORTABELLO

OR

VEGETARIAN PLATTER

DESSERT

OF YOUR CHOICE

DINNER THREE COURSE MEAL

APPETIZER

Portabella mushroom & baked brie

ENTREE

CEDAR PLANK SALMON

OR

CHICKEN PORTABELLO

OR

CINNAMON PORK

OR

VEGETARIAN PLATTER

DESSERT

OF YOUR CHOICE

RESTAURANT WEEK

AT BILBO BAGGINS

COME JOIN US FOR OUR PREFIX MENU

LUNCH PREFIX $20.15 DINNER PREFIX $ 35.00

LUNCH THREE COURSE

APPETIZER

Portabella mushroom & baked

brie

ENTREE

CEDAR PLANK SALMON

OR

CHICKEN PORTABELLO

OR

VEGETARIAN PLATTER

DESSERT

OF YOUR CHOICE

DINNER THREE COURSE MEAL

APPETIZER

Portabella mushroom & baked brie

ENTREE

CEDAR PLANK SALMON

OR

CHICKEN PORTABELLO

OR

CINNAMON PORK

OR

VEGETARIAN PLATTER

DESSERT

OF YOUR CHOICE

Restaurant week August 20th to 30th

Three course dinner $35 for two

First course Classic Caesar Salad

crisp romaine lettuce tossed in house Caesar dressing, House toasted croutons, tomatoes and Parmesan

Salad of the Sun Countries mixed greens with tomatoes, roasted red peppers,

olives and house croutons Insalata Caprese

fresh Mozzarella slices, vine ripened tomatoes and basil Sauce topped with capers

Second Course Tangiers Chicken & Mergeze Sausage

Chicken breast with grilled lamb sausage over saffron rice and vegetables Paella Andalucia

Traditional paella with seafood and saffron chicken Saint-Tropez Ratatouille Seasoned sautéed vegetables over grilled balsamic Portobello mushrooms

Salmon Tagine d’Agadir salmon tagine in Shermoula sauce with tomatoes, olives

preserved lemon and herbs Fez Tagine of Beef

beef tagine slow roasted with prunes and sesame seeds Marrakesh Tagine of Lamb

lamb tagine slow roasted with honey and almonds Chicken Artichoke

chicken breast sautéed with artichoke hearts, capers, garlic and olive oil served over angel hair pasta

Third course Chocolate fudge cake

Tres Letches Baklava

Tax and gratuity not included

1504 King Street Alexandria (571-312-2754) www.Bistrodusoleilva.com

*This items are cooked to order. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-bourne illnesses. 7/24/2015

Restaurant Week: Summer 2015 Monday, August 17th – Sunday, September 6th

Three-Course Dinner prix fixe $35 (Choice of a first course, an entree and a dessert)

Prix fixe not available for sharing, no discounts applicable Extra charge of 25c for each container “to-go”

First Course

“Gratinée a l’oignon”: French onion soup

“Escargots au Pistou”: Sauteed snails in garlicky basil pistou, baguette croutons

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

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

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

“Salade de roquette aux agrumes”: baby arugula, orange, spiced pecans, balsamic

“Salade de tomates et Mozzarelle”: Farmer’s market tomatoes, Mozzarella, basil, olive oil, fleur de sel

Entrees

“Filet de Loup de mer” Grilled Branzino filet, Provencale ratatouille, roasted pepper coulis

“Gateaux de Crabes”: Fresh Crab cakes, Basil Pistou sauce Roasted Corn Risotto & haricots verts (Suppl. $5)

“Moules Basquaise, pommes frites” Mussels steamed in Espelette pepper sauce

“Saumon poelé, vinaigrette aux citrons” Norwegian *salmon, Preserved lemon, Fingerlings, green beans, tomatoes and corn

Bavette Maitre d’Hôtel: Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad

“Poulet Basquaise” with sauteed fingerling potatoes Amish chicken roasted with Espelette, tomato, peppers, onion, garlic...

“Confit de Canard, sauce Pruneaux”: (Suppl. $5) Moullard duck leg confit, Brandy-prunes sauce, garlicky potatoes & vegetables

“Cotelettes d’Agneau et Merguez”: (Suppl. $8)

Grilled *Lamb chops and Merguez sausage, rosemary jus, Pommes Macaires, vegetables

Roasted Corn risotto with Basil coulis

Desserts

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

Vanilla bean crème brûlée (GF)

Valrhona Manjari Pot de Crème (GF)

“Tarte au citron vert et bleuets”: Lime curd tartlet and blueberries

“Profiteroles au chocolat”

Espresso Crème Caramel (GF)

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

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

2 0 1 5 R e s t a u r a n t W e e k M e n u

~ T o S t a r t ~

Choice of:

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

vinaigrette

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

~ E n t r é e ~ Choice of:

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

whipped potatoes and grilled asparagus

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

Crab Cakes Lump crab cakes served with roasted potatoes and a medley of fresh corn and vine ripened

cherry tomatoes finished with remoulade sauce

Chicken Marsala chicken breast roasted to perfection topped with a marsala cream sauce, served with a green

bean medley and garlic red whipped potatoes

Roasted Tomato, Arugula & Asparagus Ravioli with a brown butter sage sauce and fresh seasonal vegetables

~ D e s s e r t ~

Choice of:

Mixed Berries and Cream

Chocolate Mousse

Key Lime Pie with Fresh Cream


RESTAURANT WEEKLUNCH 2015

STARTERTHE WEDGE






Parmesan Dressing

...

...








ASSORTED ICE CREAM&

SORBET


...

...

...


RESTAURANT WEEKDINNER 2015


RESTAURANT WEEKBRUNCH 2015

STARTERTHE WEDGE





CALAMARI & SHRIMP Quinoa Flour, Spicy Cherry Peppers,

Lemon Wedge, Tomato Sauce

...

...




STEAK & FRITES Balsamic Marinated Hanger Steak,

Thin Cut Fries, Salsa Verde



ASSORTED ICE CREAM&

SORBET


...

...

...

STARTERTHE WEDGE






Parmesan Dressing

...

...

ENTREECOUNTRY HAM QUICHE

Flaky Pie Crust, Spinach, Beernaise,Roasted Red Peppers, Mixed Greens

BELGIAN WAFFLEBerry Compote, Fresh Banana,Maple Syrup, Whipped Cream





ASSORTED ICE CREAM&

SORBET


...

...

...

Dinner 3 Courses – 35$, excluding Beverages, Taxes & Gratuity

205 E. Howell Avenue, Alexandria, VA 22301 703-717-9151 www.delraycafe.com


Chilled Pickled Red Pepper and Melon Soup

Duck Prosciutto with Arugula, Parmesan Cheese and a Truffle Vinaigrette

Smoked Salmon Crèpe with Chive Crème Fraîche and Seaweed Salad

************

Virginia Trout Almondine with Yukon Gold Potato Puree and French Beans

7 oz. Hanger Steak with Burgundy Red Wine Sauce and Frites

6 oz. Pork Chop with a Multi-Grain Mustard Sauce

Red Beet Risotto with Wild Mushroom Fleurette

************

Strawberry Tart

Vanilla Bread Pudding

Profiteroles

F I R S T

S E C O N D

T H I R D

S I D E S

R E S T A U R A N T • W E E K

F I R S T

S E C O N D

T H I R D

S I D E S

R E S T A U R A N T • W E E K

P I G C R O Q U E T T ESQUASH NOODLES, PEANUTS, ROOFTOP MINT, SPICY AIOLI

• • •

C O R N S O U P CRAB FRITTER

• • •

H E I R L O O M T O M A T O E SRICOTTA SALADA, SHERRY JELLIES, ICICLE RADISH,

SAUCE CHORON

H A N G E R S T A E KFINGERLING POTATO HASH, CARMELIZED ONIONS,

HOUSEMADE SAUSAGE, EGG YOLK EMULSION

• • •

P E A S & C A R R O T SARBORIO RICE, ENGLISH PEAS, BABY CARROTS,

SOFT BOLIED EGG, GRANA PADANO

• • •

R O A S T E D C H I C K E N B R E A S TMADRAS CURRY CARROT PUREE, SUGAR SNAPS,

MARINATED SEA ISLAND RED PEAS, TOASTED ALMONDS

P E A C H E S A N D C R E A MBOURBON PEACH SORBET, WHIPPED HONEY CREME FRAICHE

• • •

C H O C O L A T E C R E M E I U XDRAGEE PEANUTS, MACERATED CHERRIES, CHANTILLY CREAM

• • •

A S S O R T E D C O O K I E SVANILLA SHORTBREAD, BERRY LINZER, ITALIAN WEDDING

C O R N O N T H E C O B• • •

C I D E R B R A I S E D K A L E• • •

I T E M S A R E S U B J E C T T O C H A N G E B A S E D O N S E A S O N A L A V A I L A B I L I T Y A N D C H E F S D I S C R E T I O N

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

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

P I G C R O Q U E T T ESQUASH NOODLES, PEANUTS, ROOFTOP MINT, SPICY AIOLI

• • •

C O R N S O U P CRAB FRITTER

• • •

H E I R L O O M T O M A T O E SRICOTTA SALADA, SHERRY JELLIES, ICICLE RADISH,

SAUCE CHORON

H A N G E R S T A E KFINGERLING POTATO HASH, CARMELIZED ONIONS,

HOUSEMADE SAUSAGE, EGG YOLK EMULSION

• • •

P E A S & C A R R O T SARBORIO RICE, ENGLISH PEAS, BABY CARROTS,

SOFT BOLIED EGG, GRANA PADANO

• • •

R O A S T E D C H I C K E N B R E A S TMADRAS CURRY CARROT PUREE, SUGAR SNAPS,

MARINATED SEA ISLAND RED PEAS, TOASTED ALMONDS

P E A C H E S A N D C R E A MBOURBON PEACH SORBET, WHIPPED HONEY CREME FRAICHE

• • •

C H O C O L A T E C R E M E I U XDRAGEE PEANUTS, MACERATED CHERRIES, CHANTILLY CREAM

• • •

A S S O R T E D C O O K I E SVANILLA SHORTBREAD, BERRY LINZER, ITALIAN WEDDING

C O R N O N T H E C O B• • •

C I D E R B R A I S E D K A L E• • •

I T E M S A R E S U B J E C T T O C H A N G E B A S E D O N S E A S O N A L A V A I L A B I L I T Y A N D C H E F S D I S C R E T I O N

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

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

Gadsby’s Tavern Restaurant

Summer Restaurant Week 2015

Appetizer (choice of)

Smithfield Ham Biscuits with mascarpone cheese and fresh raspberry puree

Crispy Fried Oysters with house made citrus cocktail sauce

Entrée (choice of)

*Prime Rib a hearty cut of slow roasted beef served with Yorkshire pudding, horseradish sauce, mashed red potatoes and sautéed vegetables

Thyme Roasted Half Chicken topped with a wild mushroom and madeira gravy,

served with mashed red potatoes and sautéed vegetables

*Gril led Salmon finished with our balsamic glaze,

served with risotto and sautéed spinach

Gri l led Vegetable Napoleon flame-roasted vegetables topped with imported brie and roasted red pepper puree, served with risotto

Dessert (choice of)

Tipsy English Trif le

Rum-Laced Banana Bread Pudding

Berry Heaven

$35 per person (plus tax and gratuity)

*Consuming certain raw or undercooked seafood, poultry, eggs, or meats may be hazardous to your health.

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

Restaurant Week August 21st to 30th

DINNER

Geranio

$35 per person, not including tax and gratuity

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et

FIRST COURSEA choice of:

Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts

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

Salad of Vine Ripe Tomatoes and Our Own Fresh Mozzarella with Loads of Fresh Basil

SECOND COURSEA choice of:

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

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

Parmesan Risotto with Grilled Zucchini and Asparagus; Shaved Parmesan

THIRD COURSEA choice of:

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

Seared Sea Scallops over a Salad of Vine Ripe Tomatoes, Kalamata Olives and Shallots with Basil Pesto; Crispy Potatoes

Traditional Osso Buco with Italian Broccoli and Saffron Risotto

Oven Roasted Breast of Free Range Chicken with Porcini Risotto and Pea Shoots with Wild Mushrooms and Sage

FOURTH COURSEA choice of:

Our own Tiramisu with Homemade Mascarpone

Fresh Red Berries with Marsala Sabayon

Selection of our Homemade Ice Cream or Sorbet

2015 Summer Restaurant Week

$35

Starter

French Onion Soup Bone Marrow, Aged Comté

Arugula Salad

Smoked Strawberries, Walnut Crumble, Candied Ginger, Aged Sherry Vinaigrette

Espresso Rubbed Pork Belly Tartine Gooseberry Preserves, Fennel Frond

Entrée

Bistro Filet Fingerling Chips, Watercress Salad, Green Peppercorn Sauce

Lamb & Tagliatelle

Pearl Onions, Morels, Shaved Fennel

Chile Spiced Salmon Sugar Snap Pea & Jicama Slaw, Lime Cream

Dessert

Chevre Cheesecake Shortbread Crumble, Rosemary Meringues, Huckleberry Jam

Dark Chocolate Palet

Cacao Crisp, Salted Caramel, Hazelnut Brittle

Chef De Cuisine Javier Santiago

116 South Alfred Street, Alexandria VA | www.thegrillealexandria.com | 703.894.6340

Consuming raw or undercooked food can increase the risk of food borne illness

http://www.thegrillealexandria.com/

Restaurant Week- Three Course Dinner $35 per Person

With your Choice of Appetizer, Entrée, and Dessert

Menu subject to change based on availability

First Course Selection

Salmon Tartare

Fried Zucchini with Marinara

Broadwater Oysters on a half shell (6)

Wedge Salad

Fried Oysters

Fresh Mozzarella and Tomato

Mussels in a Spicy White Wine Sauce

Heirloom Tomato Slices with Corn-Relish and Lemon Vinaigrette

Second Course Selection

Steak Frites-(Teres Major or Top Sirloin) with Fresh Cut Fries

Salmon Grilled** Served with Arugula, Fennel, Orange Segments Tossed in a Lemon Vinaigrette

Tenderloin Tips of Beef Stroganoff with Polenta

Chicken Paillard with Sautéed Arugula

Duck Confit with Polenta

Third Course Selection

Assorted Home Made Gelatos and Sorbets

Double Chocolate Ganache Cake with Gelato

Dark Chocolate Mousse

Oreo Cheesecake

Crème Brûlée

Individual Peach and Blackberry Cobbler with Gelato

Melon & Berries with Mango Sorbet

Vanilla Panna Cotta

Fresh Strawberry Pound Cake with Mascarpone Mousse

D I N N E R - $35.00 (3 courses)

Creamy Corn Poblano Soup Smoked shrimp, crisp tortilla

Baby Spinach SaladShaved watermelon, marinated red onion,

buttermilk blue cheese, pomegranate vinaigrette

Cornmeal-Crusted Red Snapper Warm crab-tomato salsa

Tulip Honey-Glazed Boneless QuailCreamy hominy, Swiss chard, summer grape relish

Pan-Roasted Beef Sirloin Gold potato pavé, lemon thyme reduction,

slow-roasted tomato

2015 Summer reStaurant Week

Vanilla Bean Pound Cake Fresh blackberries, lavender syrup

Green Tea Panna Cotta Roasted strawberry, coconut tuile

Flourless Chocolate Torte Milk chocolate ganache, chantilly cream

APPETIZER:

ENTRÉE:

DESSERT:

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

480 King St. Alexandria VA 22314

Alexandria Restaurant Week, August 21-30, 2015

Lunch $20/ Person

Entrée Chopped Cobb Salad

field greens, romaine, chicken, bacon, tomato, egg, blue cheese, avocado, white balsamic vinaigrette

King Street Tavern Burger 4-year aged cheddar, pancetta, tomato jam, brioche bun

Bourbon Glazed Salmon

roasted pearl potatoes, seasonal vegetables

Desserts NY Style Cheesecake

Seasonal Pie

Dinner $35/ Person Appetizer

Mussels

pancetta, fennel, tomatoes, white wine, basil Philly Cheese Steak Egg Roll

shaved sirloin, provolone, onions, chipotle pepper aioli

Entree

Steak Frites dry rubbed and glazed with beer infused bbq sauce, fries

Bourbon Glazed Salmon roasted pearl potatoes, seasonal vegetables

Maryland Crab Pot Pie peas, mushrooms, leeks, herb cream, served with a side salad

Desserts

NY Style Cheesecake

Seasonal Pie

Three Courses - $35, excluding Beverages, Taxes and Gratuity

218 N. Lee Street, Alexandria, Virginia 22314 703-683-1007


Dinner

Soup du Jour

Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive

Escargots

6 Snails with Garlic, Parsley Butter

Pâté du Campagne

Poached Seafood Medley with Citrus Dressing and Black Olives

Roasted Beets with Arugula, Feta Cheese and Lemon Dressing

****************

Red Snapper with Vegetable Couscous and Tomato Coulis

Crab Cake with Capers and Diced Tomato Sauce

Braised Beef Short Ribs with Mushroom Polenta and Red Wine Sauce

6 oz. Pork Chop with Purple Potato Purée and Grain Mustard Sauce

Black Angus Coulotte Steak with Green Pepper Sauce

Fresh Pasta with Truffles

****************

Traditional Crème Brûlée

Profiteroles

Sorbet Assortment

August 17-August 29, 2015

We will be serving our entire menu with regular portion sizes

Three course price fix

Any starter salad orsoup of the day

Any entree on our menu($5.00 up charge for filet mignon during dinner service)

And your favorite of Margaret's homemade desserts

$22.00 Lunch$35.00 Dinner

Mackie’s Restaurant Week Menu – Summer 2015

$35 three-course meal First Course (choice of one)

- House Salad - Caesar Salad - Beet Salad - Caprese Bites - French Onion Soup - Lobster Bisque

Second Course (choice of one)

- Pappardelle Pasta (alfredo or pomodoro) - 10 oz. Hanger Steak - Dry Aged Burger with House-Cut Fries - Pan Roasted Airline Chicken Breast - Filet of Salmon

Third Course (choice of one)

- Bread Pudding - Key Lime - House-made Ice Cream

Plus $10 to upgrade to any non Dry-Aged Steak or Lobster Ravioli

The Mount Vernon Inn Restaurant 3200 Mount Vernon Memorial Highway, Mount Vernon, Virginia 22121 703.780.0011 | MountVernon.org/MountVernonInn

The Mount Vernon Inn Restaurant

Alexandria Summer Restaurant Week Friday, August 21 - Sunday, August 30

Make Reservations Online at OpenTable.com

Lunch: $15pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert

Appetizers (choose one) Spinach & Artichoke Dip

Colonial Hoecake

Creole Fried Green Tomatoes

Entrees (choose one) Colonial Turkey Pye

Bacon-Wrapped Meatloaf

Fried Green Tomato Sandwich

Desserts (choose one) Apple

Cherry Pie

Dinner: $35pp Three Course Pre-Fixe Menu Choice of Appetizer, Entree, & Dessert

Appetizers (choose one) Wedge Salad

Maryland Crab Soup

Calamari

Spinach Dip

Entrees (choose one) All entrées served with mash potatoes & garlic spinach

8oz Prime Rib

Fried Chicken

Pork Chops

Scallops Francaise

Desserts (choose one) Key Lime Pie

Chocolate Marble Cheesecake

Tres Leche Cake

Welcome to Restaurant EveHow you eat affects the whole food system.

Our menu reflects the Virginia growing season and features the best hand-fed, farm-raised, organically-grown bounty our region has to offer. We support humane, sustainable and responsible farming practices for the simple fact;

local food, raised and produced by people who care, tastes better.

The Bistro Menu

K First Course L

Bouchot Mussels with Naam Jim and Spring Onions

Parsley Root Panna Cotta with Parsley-Little Pickler Salad and Lemongrass Vinaigrette

u Tartare of Pasture Raised Beef with Worcestershire Emulsion and Rye Bread

“Lasagna” with Braised Ham Hock and House Made Ricotta

Heirloom Tomato Salad with Candy Onions and Restaurant Eve’s Garden Basil

Filipino Street BBQ

Jumbo Lump Crab Cakes with Jimmy Nardello Peppers, Opal Basil and Diva Cucumbers

K Main Course L

“Bouillabaisse”

Atlantic Fluke with Compressed Yellow Watermelon, Feta and Pickled Cucumber

Roasted Breast of Amish Chicken with Caramelized Garlic and Bay Leaf from Our Garden

Fillet of Arctic Char with Sauce Soubise, Roasted Onions and Oregano Gremolata

u “Eat Your Steak with Relish!”

Sautéed Soft Shell Crabs with Red Curry, Baby Bok Choy and Filet Beans

“Potato Leek Soup with Brown Bread”

Northern Thai Style Panang Curry with Soft Tofu and Pork Belly (Very Spicy)

K To Accompany L $7

Stir Fried Roma Beans • Glazed Beets • Heirloom Carrots

u May contain raw or undercooked ingredients.Consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of foodborne illness.

RTS RESTAURANT WEEK MENU

Appetizers (choice of)

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

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

Mixed Green Salad With Creole Mustard Dressing

Entrees (choice of)

Grilled Flat Iron Steak “Diablo” Topped with green peppercorn-mustard butter

Served with french fries

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

Served with garlic-parsley rice.

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

Served with garlic-parsley rice

Spicy Pecan Crusted Haddock Topped with lump crabmeat & served with a creole mustard cream sauce

Served with garlic-parsley rice

Desserts (choice of)

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

$35.00 pp Tax and Gratuity Not Included

ALEXANDRIA RESTAURANT WEEK

1st COURSESummer Tomato Salad

Local Heirloom Tomatoes, Fresh Mozzarella, Basil, Croutons, Tomato Water or

Savory Vegetable TartLocal Courgettes, Tomatoes, and Parmesan

MAINBraised Pork Cheek with Apricots

with Mashed Potatoesor

Housemade Fettuccini with Crabmeatwith Pesto and Cherry Tomatoes

DESSERT A Sweet Slice of Cake!

277 SOUTH WASHINGTON STREET • ALEXANDRIA, VIRGINIA • 703.683.3247 • SOCIETYFAIR.NET

Reservations703.683.3247societyfair.net

August 21 - 30Three-Course Prix Fixe $35 per guest

STARTERS

CLASSICS

DESSERT

BEVERAGE

ALEXANDRIA RESTAURANT WEEKAugust 21 - August 30, 2015 For $35 enjoy your choice of a starter, an entrée, dessert and beverage.

House Salad Mixed greens, cucumber, vine-ripened tomato, croutons, red onion

Karen’s “Flying-D” Bison Chili

Caesar Salad Romaine, Parmesan, croutons, “eggless” Caesar dressing

Fresh Fish Feature*Garlic mashed potatoes, asparagus

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

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

Cookie and Ice CreamSnickerdoodle, Oatmeal Raisin, Chocolate Chip or Double Chocolate cookie, served with Häagen-Dazs® vanilla ice cream

Wildberry CheesecakeHoney graham pecan crust, wildberry purée, blackberries, mint, whipped cream

Choose a glass of Bison Ridge Wine or a select Draft Beer

Chardonnay • Merlot • Cabernet Sauvignon • Blue Moon • Sam Adams • Yuengling • Stella

No side or entrée substitutions or modifications. Promotion not valid with any other coupon offer, discount or gift certificates.

Certain foods may contain nuts, or may have been produced on equipment that was used to process nut products. If you have a nut allergy, please alert your server, so we can prepare your food in a nut-free environment. All foods are cooked in trans fat-free cooking oil.

©2015 Ted’s Montana Grill, Inc.

BURGERS AND STEAKS ARE COOKED TO ORDER. WE ARE REQUIRED TO INFORM YOU THAT THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS SUCH AS MEATS, SEAFOOD AND EGGS, WHICH MAY CONTAIN HARMFUL BACTERIA, MAY CAUSE SERIOUS ILLNESS.

*NOTE:

Three Course Price Fixe Dinner for $35.00 per person

Antipasti Choice of:

Involtini di Formaggio Tropicale

Tropical fruit and brie cheese baked in phyllo pastry, fig glaze.

Funghi ai Granchio

Stuffed Mushrooms cup with crabmeat and spinach, creamy white wine sauce, glacé.

Salmone Gravlax

Tempo cured salmon with capers, Bermuda onions and dill sauce.

Insalata di Rucola

Baby arugula, apples, strawberries, pecans, shaved parmesan.

Entrees Choice of:

Linguini al Frutti di Mare

Linguini pasta with calamari, sea scallops, baby shrimp, clams and mussels in light tomato sauce.

Sogliola Mediterraneo

Flounder filet, fresh fennel, cherry tomatoes, black olives, basil, beurre blanc.

Scaloppini di Vitello “Genovese”

Veal scaloppini, basil pesto, sliced fresh artichokes hearts, Fontina cheese.

Costoletta d’Agnello Mandorlata

Lamb chops dusted with citrus almond flakes, organically grown mint jelly.

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

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

Summer Restaurant Week 2015 August 21st—30th

3-course dinner $35 per person Available daily after 4:00pm

tax and gratuity additional, coupons and discounts not valid

Salad choice of any small salad

Garden Classic Caesar Greens & Feta Baby Kale The Wedge

Entrée choice of

Dessert choice of

Grilled Banana Bread Mixed Berry Shortcake

$10 Lunch Available daily 11:00am—4:00pm

tax and gratuity additional, coupons and discounts not valid

Grilled Grouper

lump crab , champagne cream,

scalloped potatoes & asparagus

Petite Filet & Crab Cake

mashed potatoes & broccoli

Braised Beef Ravioli

sundried tomatoes, artichokes

& bolognese

Roasted Cornish Game Hen

cremini mushroom rissotto

Honey Ham Sliders

honey ham, munster cheese,

bacon, & honey dijon on

hawiian sweet rolls with sea

salt kettle chips

Steak & Cheese Salad

grilled tenderloin, caramelized

onions, smoked mozzarella

over toasted sourdough with

artisan lettuce salad &

heirloom tomato vinaigrette

Pork Tenderloin & Brie

Panini

strawberry balsamic

reduction on focaccia with

sea salt kettle chips

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WHITE GAZPACHOTOASTED ALMONDS, SHVED GRAPES, PX SHERRY VINEGAR

ARUGULA SALADCRISP ARTICHOKE, SPICED PITA, YOGURT DRESSING

SHRIMP & GRITSCHEDDAR GRITS, TOMATO SAUCE, HERBS

PENNE PASTABLISTERED TOMATO, SUMMER SQUASH, GARDEN HERB PESTO

SALMONCONFIT FENNEL, SHAVED CHORIZO, SAUCE NERO

BISTRO FILETSUMMER SUCCOTASH, POMME PUREE, HERB BUTTER

PEACH CAKEBROWN SUGAR CAKE, BOURBON SOAKED PEACHES,OATMEAL AND BLACK PEPPER LACE COOKIES,

HONEY YOGURT SORBET, TOASTED PECANS

CREMEUX TARTDARK CHOCOLATE MINT ICE CREAM, FUDGE AND CHOLATE NIBS

POPPYSEED FRIT TERSBLUEBERRY COMPOTE, ‘WHIPPED CREAM ICE CREAM’, VANILLA MASCARPONE

R E S T A U R A N T W E E K

EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA

I TEMS ARE COOKED TO ORDER AND MAY CONTA IN RAW INGRED IENTS .CONSUMING RAW OR UNDERCOOKED MEATS , POULTRY, SEAFOOD,SHELLF ISH OR EGGS MAY INCREASE YOUR R ISK OF FOOD-BORNE I LLNESSES , ESPEC IALLY I F YOU HAVE CERTA IN MED ICAL COND IT IONS .

106 S. Union Street ~ 571-970-3669

Alexandria Restaurant Week ~ August 21 - 30, 2015

$35 Three Course Prix Fixe Menu

Your choice of one of the following Starters:

U Street Mac & Cheeseprosciutto lardons, smoked gouda, havarti, ritz crumble

Point Judith Calamari pickled cherry peppers, piquillo pepper aioli

Local Feta & Watermelon Salad pickled watermelon, shaved onions, white balsamic, opal basil

Your choice of one of the following Entrees:

Grilled Chickenchimichurri marinated, charred corn, roasted fingerling potatoes,

pearl onions, chorizo creamSteak Frites

hanger steak, fries, house made steak sauce, pea greensPan Seared Salmon

sarvecchio quinoa risotto, harissa sauce, local greensFresh Fish

potato puree, heirloom tomato vinaigrette and basil

Your choice of one of the following Desserts:

Local Peach Cobblerwith vanilla bean ice cream

Peanut Butter & Chocolate Icebox Piecreamy peanut butter filling covered with chocolate ganache,

peanuts, macadamia gelato

WAREHOUSE BAR & GRILL RESTAURANT WEEK

Appetizers Choice of

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

Crawfish & Shrimp Beignets Texas “BBQ” Cloaked Shrimp With garlic mayo Shrimp & Jalapeno peppers wrapped in bacon

Mixed Green Salad

With Creole mustard dressing

Entrees Choice of

Grilled “Flat Iron” Steak & All Lump Crabcake With “smashed” potatoes & fresh asparagus

Pan Roasted Maine Salmon With Tomato Basil vinaigrette, “smashed” potatoes & fresh asparagus

Spicy Pecan Crusted Chicken Topped with gulf shrimp & a creole mustard cream sauce

Served with spinach & garlic parsley rice

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

sweet peppers, onions and penne pasta

Desserts

Triple Chocolate Decadence Coconut “Tres Leches” Cake With raspberry sauce & chantilly cream w/rum & topped with fresh coconut

Fresh Strawberries & Chantilly Cream


WHARF RESTAURANT WEEK MENU

Appetizers Choice of

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

Shrimp Wrapped in Bacon Southern Fried Calamari with maple-soy glaze & spicy onion crisps with spicy chili mayo

Wharf House Salad With garlic-mustard dressing

Entrees Choice of

Blackened Yellowfin Tuna On a Bed of Eastern Shore Blue Crab Succotash

With a drizzle of garlic mayo

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

Served with saffron rice

Wharf “Duo” “Prime” Softshell Crab and All Lump Crabcake

Drizzled with Florida mustard sauce served with garlic “Old Bay” fries

“Old Style” Norfolk Combination Crab, Shrimp & Scallops served with a Baked Potato

Desserts Choice of

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

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


Documents

2015 Alexandria Summer Restaurant Week Menus