Wednesday, November 18, 2015

Et Voila! Introduces New Fall-Inspired Dishes

From our friends at Et Voila!...

Owner and Executive Chef Claudio Pirollo of Et Voila!, the classic Belgian French bistro located in the heart of the Palisades neighborhood at 5120 MacArthur Blvd., NW, is pleased to announce the debut of new menu items that showcase the bounties of autumn. Guests can enjoy French and Belgian classics featuring robust seasonal flavors and ingredients during dinner service Sunday and Monday, from 5 PM to 9:30 PM, and Tuesday through Sunday, from 5 PM to 10:30 PM. 

New fall appetizers include Croustillant de Chèvre Chaud, warm goat cheese with dry pear and raisin brioche, mesclun, pear, apple, and date aceito; Tartare de Thon Rouge, red tuna tartar with mussel and orange gelée and Jerusalem artichoke chutney; Demi Homard, Half Lobster with pumpkin puree and farro salad with apples and lemons, as well as Chicon au Gratin, ham-wrapped Belgian endive baked with a gruyere béchamel sauce. For entrées, guests can savor newcomers such as the Coquilles St. Jacques Poêlées, pan seared sea scallops with celery root mousse, chanterelle mushrooms, endives sauce and fried capers; Loup de Mer, royal seas bass with beef consommé, orecchiette pasta, Brussels sprout leaves, parmesan and marrow crust; Sole Norvégienne, Norway sole with meunière sauce, spinach with lemon zest, trofie pasta and shiitake mushrooms; Moules Crème De Cresson, mussels with endives, white wine, shallots and watercress cream; Civet de chevreuil façon Grand-Mère,venison stew with “grandma” sauce and mashed potatoes, as well as Lapin à la Bière, braised rabbit leg with braised red cabbage, sautéed salsify and raspberry beer sauce. Appetizers are priced from $9.95 to $13.95 each, and entrées are priced from $16.95 to $31.95 each.

For a sweet finish, new seasonal desserts crafted by Pastry Chef Alex Malaise include Tarte aux Poires et aux Amandes, pear and almonds tart with speculoos ice cream; Dame Noire, Nutella ice cream with chocolate sauce, whipped cream and sliced almonds; Trio de Glaces Belges, trio of Belgian ice creams with Nutella ice cream, cassis beer ice cream and speculoos ice cream, as well as Javanais, cacao joconde biscuit with chocolate ganache, coffee cream, and sambuca Chantilly. Desserts are priced from $6 to $10 each.

Et Voila! is open for lunch Tuesday through Friday, from 11:30 AM to 2:30 PM, and dinner service Sunday and Monday, from 5 PM to 9:30 PM; Tuesday through Saturday, from 5 PM to 10 PM. Weekend brunch is available Saturday and Sunday, from 11 AM to 2:30 PM. For additional information please call (202) 237-2300 and visit Follow Et Voila! on Twitter @etvoiladc and on Facebook