From our friends at Linda Roth Associates...
DC's celebrated Summer Restaurant Week is back with over 200 restaurants offering prix-fix lunches for $20.14, and dinners for $35.14. The time to make reservations is now and LRA has top picks for the perfect dining experiences on Monday, August 11, through Sunday, August 17.
7920 Jones Branch Dr.
McLean, VA 22102
(703) 847-5000
For lunch, start with either the wedge salad, or the summer gazpacho. Entrée options include the prosciutto & kalamata olive panini, as well as the capellini & mussels with white wine, herb puree, tomato and roasted corn. To satisfy any mid-day sweet cravings, try the sweet corn ice cream with caramel corn for dessert. The dinner menu offers even more variety. To start, choose between the gazpacho, and the melon salad with basil, orange & crushed red pepper vinaigrette. Dinner entree options are a seared cod with potato Lyonnaise, roasted red pepper sauce and smoke paprika, the grilled flat iron steak with steak frites and kalamata olive & sundried tomato butter, and stuffed zucchini with summer vegetable stew and quinoa. Top it all off with a trio of lemon buttermilk panna cotta, chocolate delice, and strawberry & red wine soup.
750 15th Street, NW
Washington, DC 20005
202-489-0140
To start, guests may choose from chanterelle mushrooms with truffle butter, chioggia beets with Humbolt Fog® goat cheese and Valencia oranges, or fluke ceviche with grapefruit and nori crisp. Entrée options include the pan seared royal sea bass with spaghetti squash, citrus vinaigrette and rosemary oil, the marinated skirt steak with smashed potatoes and charred shishito vinaigrette, and the roasted stuffed chicken with natural jus. To end the meal on a sweet note, guests may enjoy a slice of blueberry pie with lemon streusel.
Dupont Circle Hotel
1500 New Hampshire Ave., NW
Washington DC 20036
(202) 483-6000
Guests are invited to whet their appetites with black pepper infused watermelon gazpacho, yellow tomato carpaccio & goat cheese, pan seared scallops, or roasted cauliflower with kimchi and salsa verde. For the main course, choose between the pork belly and summer corn succotash with heirloom tomato and bacon, or the grilled Skuna Bay salmon with eggplant puree, fennel salad, raisins and toasted cashews. Dessert options are crème brûlée with almond sacristan, and a chocolate bar with espresso mascarpone ice cream, salted caramel and pine nuts.
11750 Sunrise Valley Drive
Reston, VA 20191
703-234-3550
Guests may start with the yellow tomato gazpacho, the mixed baby greens salad with red beet vinaigrette and smoked buffalo mozzarella, or the winning dish at the Taste of Reston 2014 diver sea scallop sandwich. For entrees, Vinifera will serve a Chilean sea bass with lemon tabbouleh, grilled pork tenderloin with apricot & peach chutney, and homemade fettuccine with fresh basil, sweet corn, and grape tomatoes. Indulge in the white chocolate ice cream with raspberries and Grand Marnier chocolate sauce, or fresh summer berries with raspberry or passion fruit sorbet and vanilla whipped cream for a sweet conclusion to the meal.
2446 18th Street, NW
Washington, DC 20009
202-232-7663
Roofer's Unions will offer four courses for its Restaurant Week menu. Start with the mixed greens, crispy pig ear salad with soft egg, yellow pepper gazpacho with mango, or the chicken wings with sriracha honey glaze. Second course offerings include heirloom tomatoes with compressed watermelon, cauliflower with mint and pine nuts, chicken sausage with mild mushroom, taleggio & pretzel, and a curry spiced pork loin skewer. Moving on to the main course, guests may choose between the grilled flatbread with spring onion pesto, chevre & nectarines, the grilled salmon with Israeli couscous, squash & corn, the lemon & honey half smoked chicken with smashed potatoes, and the Memphis ribs with baked beans & coleslaw. Sweets for the meal will be selected by Executive Chef Marjorie Meek-Bradley.
