2015 Alexandria Summer Restaurant Week Menus by Alexandria

Lunch

Lunch For 2 $25 Appetizer/Botanas Queso, Guac, 5 Wings, Marinated, Dry Rubbed and Mesquite Grilled Served with Ranch/Blue Cheese

EntrĂŠe/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

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

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 LUNCH 2015

RESTAURANT WEEK DINNER 2015

RESTAURANT WEEK BRUNCH 2015

STARTER

THE 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

CALAMARI & SHRIMP Quinoa Flour, Spicy Cherry Peppers, Lemon Wedge, Tomato Sauce

ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons, Parmesan Dressing

ENTREE

...

PAN ROASTED GNOCCHI Maitake Mushrooms, Pearl Onions, Sugar Snap Peas, Parmesan Broth

COUNTRY HAM QUICHE Flaky Pie Crust, Spinach, Beernaise, Roasted Red Peppers, Mixed Greens

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

BELGIAN WAFFLE Berry Compote, Fresh Banana, Maple Syrup, Whipped Cream

BBQ PULED PORK Red Cabbage Slaw, Dijonaise, Aged Cheddar, Jalapeno Biscuit

STEAK & FRITES Balsamic Marinated Hanger Steak, Thin Cut Fries, Salsa Verde

BBQ PULED PORK Red Cabbage Slaw, Dijonaise, Aged Cheddar, Jalapeno Biscuit

DESSERT

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CHOCOLATE MOUSSE Cookie Crumble. Whipped Cream, Shaved Chocolate

ASSORTED ICE CREAM & SORBET

3 COURSES ~ $20.15 3 BEER or WINE PAIRINGS ~ $15

3 COURSES ~ $35.15 3 BEER or WINE PAIRINGS ~ $15

3 COURSES ~ $20.15 3 BEER or WINE PAIRINGS ~ $15

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2015 Summer Restaurant Week L U N C H - $22.00 (2 courses)

APPETIZER: Choice Of

Four Cheese Risotto Fritters Smoked tomato aïoli and basil oil Crisp Duck and Queso Taquito Black 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 Chowder House-made sherry peppers

ENTRÉE: Choice Of

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

*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 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

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

218 N. Lee Street, Alexandria, VA 22314

703-683-1007

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

RE STAU R ANT

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W HI T E G A Z PAC HO TOAST ED ALM O NDS , S H V E D G RA P E S , PX S H E R RY V I N EG A R

A RU G U L A S A L A D C RI S P ART I C HOKE , S P I C E D P I TA , YOG U R T D R E SS IN G

SH R I MP & G R I T S C HED DAR G R I TS , TOMATO SAU C E , H E R BS

PE N N E PASTA B LI ST ERED TO M ATO, S U MME R S Q UAS H , G A R D E N H E R B P E STO

S A LMON CO NFI T FENNE L , S H AV E D C H O R I ZO, SAU C E N E R O

P UL L E D P OR K S A N DW IC H T WO CAB BAG E S L AW & P OTATO SA L A D

PE AC H C A KE BROWN SUGAR CAK E, B O U RB O N S OAK E D P E AC H E S ,OAT ME A L A N D BL AC K P E P P E R L AC E CO OKI ES, HO NEY YOGU R T S OR BE T, TOAST E D P ECA N S

C R E ME U X TA RT DARK C HO CO LAT E M I N T I C E C R E A M, F U D G E A N D C H OL AT E N I BS

P OPPYSE E D F R I T T E R S BLU EB ERRY CO M P OT E, ‘ WHI P P E D C R E A M IC E C R E A M’ , VA N IL L A MAS CA R P ON E

EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA

I T E M S A R E C O O K E D T O O R D E R A N D M AY C O N TA I N R AW I N G R E D I E N T S . C O N S U M I N G R AW O R U N D E R C O O K E D M E AT S , P O U LT R Y, S E A F O O D , S H E L L F I S H O R E G G S M AY I N C R E A S E YO U R R I S K O F F O O D - B O R N E I L L N E S S E S , E S P E C I A L LY I F YO U H AV E C E R TA I N M E D I C A L C O N D I T I O N S .

Alexandria Restaurant Week $ 15.95 PP LUNCH & A BEVERAGE August 21-30, 2015

Alexandria Restaurant Week $ 35.95 DINNER FOR TWO August 21-30, 2015

(Served with a Miso soup)

(Served with 2 Miso soup)

- APPETIZER -

-AN APPETIZER TO SHARE-

AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing

BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce

AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing

BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce

SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce

TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce

SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce

TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki 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)

-CHOICE OF TWO ENTREESSASHIMI 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

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

-FRESH FRUITS TO CLEAN YOUR PALATE -

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

Fresh fruits of the day

Di nnerf orTwo $35

Dinner For 2 $35 Appetizer/Botanas Queso, Guac, 5 Wings, Marinated, Dry Rubbed and Mesquite Grilled Served with Ranch/Blue Cheese EntrĂŠe/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

Restaurant Week 2015 Dinner For Two $35.00+

Starter Select one from a choice of

Spinach & Artichoke Dip parmesan cheese | pita chips

Calamari banana peppers | marinara sauce | fried | herb oil

EntrĂŠe Select two from a choice of

Balsamic Glazed Chicken grilled chicken breast | arugula & tomato salad | fresh mozzarella

Grilled Cedar Plank Salmon risotto with carrots peas and mushrooms | creamy taziki

Casa Felipe 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 EntrĂŠe ($13.95 each) Choose 3 items for each entrĂŠe :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 â&#x20AC;&#x201C; Cornmeal Poundcake Lemon curd, buttermilk whipped cream, macerated strawberries

$35.00 dinner for two

‘til en p O pm 10 tly! h nig

Cheesetique Cheese & Wine Bar

Ask a ton bout igh Win t’s flig e hts

Alexandria RESTAURANT WEEK Summer 2015

$35 Dinner for Two SELECT THREE BOARD Your choice from a rotating selection of seasonal cheeses and artisan meats ~ and ~

CHOICE OF TWO ENTREES

Bacon Spinach Salad Greek Cucumber Salad Mac ‘n Cheesetique Bacon ‘n Blue Mac Grown-Up Grilled Cheese with side of greens Grilled Pimiento with side of greens Brie & Pear Melt Grilled Cheese with side of greens Grilled Caprese with side of greens ~ and ~

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

CHEESETIQUE

2411 Mount Vernon Avenue Alexandria, VA 22301 www.cheesetique.com (703) 706-5300

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

City Kitchen .

August 21st – 30th

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

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

STRONGBOWâ&#x20AC;&#x2122;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

Murphy’s Grand Irish Pub Starters 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

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 Buttermilk and corn crusted fresh catfish; flash-fried and served over our okra and corn succotash with fried string onions and finished with a jalapeno aioli

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 ) Appetizer Edamame $3.75 and 2 Miso Soup, 2 x $2.00 Entree 2 Crunchy Maryland Crab Rolls, 2 x $8.50 2 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

ust 21 - 30, 20 15 g u A Join us for restaurant week 5 pm - 9 pm !

Dinner for 2

@ 35.00 includes 3 courses,

55.00 includes 3 courses & any bottle of wine,

1st Course

a choice of:

or Dinner for 1

@ 17.50, includes 3 courses

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

2nd Course

a choice of: * 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

3rd Course

a choice of: Hungarian Tea Cake

Chocolate Coconut Cake gluten-free cake

Coconut Rice Pudding

with rum caramel, served with gelato

Jasmine Creme Brulee

Dolcezza Gelato or Sorbet

Teaism Old Town 682 N St Asaph St, Alexandria VA 22314

One block off Washington St., between Wythe & Pendleton, next to Trader Joeâ&#x20AC;&#x2122;s

fast casual = no wait staff = no reservations

Alexandria Restaurant Week $ 15.95 PP LUNCH & A BEVERAGE August 21-30, 2015

Alexandria Restaurant Week $ 35.95 DINNER FOR TWO August 21-30, 2015

(Served with a Miso soup)

(Served with 2 Miso soup)

- APPETIZER -

-AN APPETIZER TO SHARE-

AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing

BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce

AVOCADO SALAD Mixed greens, Avocado, Tomato, Sesame dressing

BEEF GYOZA (5pcs) Pan- fried or Steamed, Ponzu Sauce

SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce

TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce

SPRING ROLL Crispy Veggies roll, home -made sweet sour sauce

TAKO YAKI (5pcs) Fried Octopus Dumpling, Mayo, Bonito Flakes, Seaweed, Tako -yaki Sauce

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

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

-FRESH FRUITS TO CLEAN YOUR PALATE -

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

Fresh fruits of the day

Thr eeCour se Pr i x-Fi xe $35

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

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

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

Salami Plate Mussels with Spicy White Sauce

Endive with Walnut, Poached Pears, and Balsamic Vinaigrette with Roquefort Cheese Fennel and Arugola with Lemon Dressing

Fried Calamari ½ Homemade Mushroom Ravioli with Truffle Oil, Sage and Butter Sauce

Choose an Entrée

Homemade Manicotti with Spinach and Ricotta in Mozzarella and Tomato Sauce

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

Homemade Agnolotti with Spinach and Ricotta in Cream Sauce

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

Homemade Sausage Ravioli with Puttanesca Sauce

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

Homemade Veal Raviolini with Sage and Butter Sauce Homemade Mushroom Ravioli with Truffle Oil, Sage and Butter Sauce

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

Homemade Fettuccini with Shrimp in Lobster Sauce

**Grilled Rib Rack of Veal with Mushroom Sauce served with Spinach

Chicken Parmesan with Green Beans

**Filet of Beef with Red Wine Sauce Served with A La Lucia Mashed Potatoes and Spinach

Choose a Dessert

Please Choose ANY Dessert Chocolate Mousse Cheese Plate Chocolate Cake with Vanilla Gelato Coffee Panna Cotta with Chocolate Sauce Mango Sorbet Pistachio Gelato Poached Pear with Vanilla Gelato

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

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) *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

2015 Restaurant Week Menu ~To

Start~

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

~EntrĂŠe~ 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

~Dessert~ Choice of:

Mixed Berries and Cream Chocolate Mousse Key Lime Pie with Fresh Cream 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.

RESTAURANT WEEK LUNCH 2015

RESTAURANT WEEK DINNER 2015

RESTAURANT WEEK BRUNCH 2015

STARTER

THE 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

CALAMARI & SHRIMP Quinoa Flour, Spicy Cherry Peppers, Lemon Wedge, Tomato Sauce

ROMAINE & KALE CAESAR Grana Padano, Rustic Croutons, Parmesan Dressing

ENTREE

...

PAN ROASTED GNOCCHI Maitake Mushrooms, Pearl Onions, Sugar Snap Peas, Parmesan Broth

COUNTRY HAM QUICHE Flaky Pie Crust, Spinach, Beernaise, Roasted Red Peppers, Mixed Greens

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

BELGIAN WAFFLE Berry Compote, Fresh Banana, Maple Syrup, Whipped Cream

BBQ PULED PORK Red Cabbage Slaw, Dijonaise, Aged Cheddar, Jalapeno Biscuit

STEAK & FRITES Balsamic Marinated Hanger Steak, Thin Cut Fries, Salsa Verde

BBQ PULED PORK Red Cabbage Slaw, Dijonaise, Aged Cheddar, Jalapeno Biscuit

DESSERT

...

CHOCOLATE MOUSSE Cookie Crumble. Whipped Cream, Shaved Chocolate

ASSORTED ICE CREAM & SORBET

3 COURSES ~ $20.15 3 BEER or WINE PAIRINGS ~ $15

3 COURSES ~ $35.15 3 BEER or WINE PAIRINGS ~ $15

3 COURSES ~ $20.15 3 BEER or WINE PAIRINGS ~ $15

...

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

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Alexandria Restaurant Week August 24-30, 2015

Chilled Pickled Red Pepper and Melon Soup Duck Prosciutto with Arugula, Parmesan Cheese and a Truffle Vinaigrette Smoked Salmon Crèpe with Chive Crème Fraîche and Seaweed Salad ************ Virginia Trout Almondine with Yukon Gold Potato Puree and French Beans 7 oz. Hanger Steak with Burgundy Red Wine Sauce and Frites 6 oz. Pork Chop with a Multi-Grain Mustard Sauce Red Beet Risotto with Wild Mushroom Fleurette ************ Strawberry Tart Vanilla Bread Pudding Profiteroles

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

205 E. Howell Avenue, Alexandria, VA 22301

703-717-9151

www.delraycafe.com

RE STA URANT • W E E K

RESTAURANT•WEEK

$ 35 1 5 P E R P ERSON + TAX & GRATUIT Y

$ 3 5 15 PE R PE R S ON + TAX & G R ATU I T Y



FIRST 

PI G CR OQUETTE



FIRST 

PI G C R OQUETTE

SQUASH NOODLES, PEANUTS, ROOFTOP MINT, SPICY AIOLI

•••

COR N S OUP

C OR N SOUP

•••

CRAB FRITTER

H EI RLOOM TOMATOES

CRAB FRITTER

HE I R LOOM TOM ATOE S

RICOTTA SALADA, SHERRY JELLIES, ICICLE RADISH, SAUCE CHORON

S E C O N D

HA NGER STAEK

HANGER STAE K

FINGERLING POTATO HASH, CARMELIZED ONIONS, HOUSEMADE SAUSAGE, EGG YOLK EMULSION

•••

PEA S & CARR OTS

PE AS & C AR R OTS

ARBORIO RICE, ENGLISH PEAS, BABY CARROTS, SOFT BOLIED EGG, GRANA PADANO

•••

ROA ST ED CHICK EN BR EAST

R OASTED C HI C K EN B R E A ST

MADRAS CURRY CARROT PUREE, SUGAR SNAPS, MARINATED SEA ISLAND RED PEAS, TOASTED ALMONDS

 THIRD 

PEA CHES AND CREAM

PE AC HE S AND C R EAM

BOURBON PEACH SORBET, WHIPPED HONEY CREME FRAICHE

•••

CHO CO LATE CR EMEIUX

C HOC OLATE C R EM EI U X

DRAGEE PEANUTS, MACERATED CHERRIES, CHANTILLY CREAM

•••

ASSO RTED COOKIES

VANILLA SHORTBREAD, BERRY LINZER, ITALIAN WEDDING



SIDES 

ASSORTE D C OOK I E S

VANILLA SHORTBREAD, BERRY LINZER, ITALIAN WEDDING



SIDES 

CO RN ON THE COB

C OR N ON THE C OB

•••

CI D ER BR AIS ED KAL E

C I DER B R AI SE D K ALE

•••

I TE M S A R E S U B JE C T TO C H A N G E B A SE D O N S E A S O N A L A V A I L A BILIT Y A N D C H E F S D ISC R E T IO N

I TEMS ARE SUBJ ECT TO CHANGE BA SE D ON SEASONAL AVAILABI LITY AND CHEFS DI SCRE TI ON

E V E N I N G S TA R CA 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

*Grilled Salmon

finished with our balsamic glaze, served with risotto and sautéed spinach

Grilled Vegetable Napoleon

flame-roasted vegetables topped with imported brie and roasted red pepper puree, served with risotto

Dessert (choice of)

Tipsy English Trifle 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.

Geranio

Restaurant Week August 21st to 30th

DINNER

FIRST COURSE A choice of:

Field Green Salad with Herb Mustard Vinaigrette, Gorgonzola and Walnuts Yellow Tomato, Goatâ&#x20AC;&#x2122;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

www.geranio.net

SECOND COURSE A 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 COURSE A 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 COURSE A choice of:

Our own Tiramisu with Homemade Mascarpone Fresh Red Berries with Marsala Sabayon Selection of our Homemade Ice Cream or Sorbet

$35 per person, not including tax and gratuity

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

2015 Summer Restaurant Week $35

Starter French Onion Soup

Bone Marrow, Aged ComtĂŠ

Arugula Salad

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

Espresso Rubbed Pork Belly Tartine Gooseberry Preserves, Fennel Frond

EntrĂŠe Bistro Filet

Fingerling Chips, Watercress Salad, Green Peppercorn Sauce

Lamb & Tagliatelle

Pearl Onions, Morels, Shaved Fennel

Chile Spiced Salmon

Sugar Snap Pea & Jicama Slaw, Lime Cream

Dessert Chevre Cheesecake

Shortbread Crumble, Rosemary Meringues, Huckleberry Jam

Dark Chocolate Palet

Cacao Crisp, Salted Caramel, Hazelnut Brittle

Chef De Cuisine Javier Santiago

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

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

Restaurant Week- Three Course Dinner $35 per Person With your Choice of Appetizer, Entrée, and Dessert Menu subject to change based on availability

First Course Selection Salmon Tartare Fried Zucchini with Marinara Broadwater Oysters on a half shell (6) Wedge Salad Fried Oysters Fresh Mozzarella and Tomato Mussels in a Spicy White Wine Sauce Heirloom Tomato Slices with Corn-Relish and Lemon Vinaigrette

Second Course Selection Steak Frites-(Teres Major or Top Sirloin) with Fresh Cut Fries Salmon Grilled** Served with Arugula, Fennel, Orange Segments Tossed in a Lemon Vinaigrette Tenderloin Tips of Beef Stroganoff with Polenta Chicken Paillard with Sautéed Arugula Duck Confit with Polenta

Third Course Selection Assorted Home Made Gelatos and Sorbets Double Chocolate Ganache Cake with Gelato Dark Chocolate Mousse Oreo Cheesecake Crème Brûlée Individual Peach and Blackberry Cobbler with Gelato Melon & Berries with Mango Sorbet Vanilla Panna Cotta Fresh Strawberry Pound Cake with Mascarpone Mousse

2015 Summer Restaurant Week D I N N E R - $ 35.00 (3 courses)

APPETIZER:

Creamy Corn Poblano Soup Smoked shrimp, crisp tortilla Baby Spinach Salad Shaved watermelon, marinated red onion, buttermilk blue cheese, pomegranate vinaigrette

ENTRﾃ右:

Cornmeal-Crusted Red Snapper Warm crab-tomato salsa Tulip Honey-Glazed Boneless Quail Creamy hominy, Swiss chard, summer grape relish Pan-Roasted Beef Sirloin Gold potato pavﾃｩ, lemon thyme reduction, slow-roasted tomato

DESSERT:

Vanilla Bean Pound Cake Fresh blackberries, lavender syrup Green Tea Panna Cotta Roasted strawberry, coconut tuile 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

Alexandria Restaurant Week, August 21-30, 2015 Lunch $20/ Person EntrĂŠe 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

Alexandria Restaurant Week August 24-30, 2015 Dinner Soup du Jour Bergerie Salad with Mesclun, Tomato, Caramelized Walnuts and Endive Escargots 6 Snails with Garlic, Parsley Butter Pâté du Campagne Poached Seafood Medley with Citrus Dressing and Black Olives Roasted Beets with Arugula, Feta Cheese and Lemon Dressing **************** Red Snapper with Vegetable Couscous and Tomato Coulis Crab Cake with Capers and Diced Tomato Sauce Braised Beef Short Ribs with Mushroom Polenta and Red Wine Sauce 6 oz. Pork Chop with Purple Potato Purée and Grain Mustard Sauce Black Angus Coulotte Steak with Green Pepper Sauce Fresh Pasta with Truffles **************** Traditional Crème Brûlée Profiteroles Sorbet Assortment

Three Courses - $35, excluding Beverages, Taxes and Gratuity 218 N. Lee Street, Alexandria, Virginia 22314

703-683-1007

August 17-August 29, 2015 We will be serving our entire menu with regular portion sizes Three course price fix Any starter salad or soup 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 Alexandria Summer Restaurant Week Friday, August 21 - Sunday, August 30 Make Reservations Online at OpenTable.com

Welcome to Restaurant Eve How 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

August 21 - 30

Reservations 703.683.3247 societyfair.net

Three-Course Prix Fixe $35 per guest

ALEXANDRIA RESTAURANT WEEK 1st COURSE

Summer Tomato Salad

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

Savory Vegetable Tart

Local Courgettes, Tomatoes, and Parmesan

MAIN

Braised Pork Cheek with Apricots with Mashed Potatoes or

Housemade Fettuccini with Crabmeat with Pesto and Cherry Tomatoes

DESSERT

A Sweet Slice of Cake!

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

ALEXANDRIA RESTAURANT WEEK

August 21 - August 30, 2015

For $35 enjoy your choice of a starter, an entrée, dessert and beverage.

STARTERS House Salad

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

Caesar Salad

Romaine, Parmesan, croutons, “eggless” Caesar dressing

Karen’s “Flying-D” Bison Chili

CLASSICS Fresh Fish Feature*

Ted’s Beef Filet*

Bison Short Ribs

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

Garlic mashed potatoes, asparagus

Slow-braised, BBQ sauce, garlic mashed potatoes, carrots

DESSERT Cookie and Ice Cream

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

Wildberry Cheesecake

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

BEVERAGE

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. *NOTE: 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.

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.

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.

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

Grilled Grouper

Braised Beef Ravioli

lump crab , champagne cream, scalloped potatoes & asparagus

sundried tomatoes, artichokes & bolognese

Petite Filet & Crab Cake

Roasted Cornish Game Hen

mashed potatoes & broccoli

cremini mushroom rissotto

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

Honey Ham Sliders

Steak & Cheese Salad

honey ham, munster cheese, grilled tenderloin, caramelized bacon, & honey dijon on onions, smoked mozzarella hawiian sweet rolls with sea over toasted sourdough with salt kettle chips artisan lettuce salad & heirloom tomato vinaigrette

Pork Tenderloin & Brie Panini

strawberry balsamic reduction on focaccia with sea salt kettle chips

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

RE STAU R ANT

W EEK

W HI T E G A Z PAC HO TOAST ED ALM O NDS , S H V E D G RA P E S , PX S H E R RY V I N EG A R

A RU G U L A S A L A D C RI S P ART I C HOKE , S P I C E D P I TA , YOG U R T D R E SS IN G

SH R I MP & G R I T S C HED DAR G R I TS , TOMATO SAU C E , H E R BS

PE N N E PASTA B LI ST ERED TO M ATO, S U MME R S Q UAS H , G A R D E N H E R B P E STO

S A LMON CO NFI T FENNE L , S H AV E D C H O R I ZO, SAU C E N E R O

BI ST RO F I LET S U M M ER S U CCOTAS H , P O MME P U R E E , H E R B BU T T E R

PE AC H C A KE BROWN SUGAR CAK E, B O U RB O N S OAK E D P E AC H E S ,OAT ME A L A N D BL AC K P E P P E R L AC E CO OKI ES, HO NEY YOGU R T S OR BE T, TOAST E D P ECA N S

C R E ME U X TA RT DARK C HO CO LAT E M I N T I C E C R E A M, F U D G E A N D C H OL AT E N I BS

P OPPYSE E D F R I T T E R S BLU EB ERRY CO M P OT E, ‘ WHI P P E D C R E A M IC E C R E A M’ , VA N IL L A MAS CA R P ON E

EXECUTIVE CHEF WILLIAM MORRIS / GENERAL MANAGER SPENSER MCKENNA

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 & Cheese prosciutto 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 Chicken chimichurri marinated, charred corn, roasted fingerling potatoes, pearl onions, chorizo cream Steak Frites hanger steak, fries, house made steak sauce, pea greens Pan Seared Salmon sarvecchio quinoa risotto, harissa sauce, local greens Fresh Fish potato puree, heirloom tomato vinaigrette and basil Your choice of one of the following Desserts: Local Peach Cobbler with vanilla bean ice cream Peanut Butter & Chocolate Icebox Pie creamy 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

Texas “BBQ” Cloaked Shrimp

Crawfish & Shrimp Beignets 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 With raspberry sauce & chantilly cream

Coconut “Tres Leches” Cake w/rum & topped with fresh coconut

Fresh Strawberries & Chantilly Cream $35.00 pp

Tax and Gratuity Not Included

WHARF RESTAURANT WEEK MENU Appetizers Choice of

Shrimp & “Blue Crab” Fritters

She Crab Soup 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 With raspberry coulis and whipped cream

Wharf Chocolate Ecstacy 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