Tuesday, February 7, 2017

Celebrate Northern Virginia Restaurant Week at Red's Table

Cassoulet at Red's Table (Photo: Astri Wee Photography)

From our friends at Red's Table...

Red’s Table, located at 11150 South Lakes Drive, Reston, Virginia, 20191, will celebrate Northern Virginia Restaurant Week by offering guests exclusive prix fixe menus during both lunch and dinner featuring wholesome, straightforward dishes sourced from the highest quality growers and producers in the Mid-Atlantic. Diners can look forward to Executive Chef Adam Stein’s two-course lunch menu paired with a non-alcoholic beverage priced at $20.17 per person and his three-course dinner menu priced at $35.17 per person (tax and gratuity not included). Northern Virginia Restaurant Week will run from March 20th through 27th.

At lunch, guests can choose an appetizer from the full a la carte menu such as Beet Salad with candied pecans, golden raisins, fennel, goat cheese and sorrel; Gulf Shrimp, half pound of steamed shrimp with Old Bay, lemon and National Bohemian beer; Cherry Glen Goat Cheese Fritters with chili-apricot jam and green onion, as well as Virginia Beef Tartare with shallot, mustard seed, grana and mushroom, served with grilled bread. For the entrée, one can enjoy dishes such as Grilled Steak Salad with blue cheese, balsamic, crispy shallot, sunchokes and radish; Pumpernickel Pappardelle with butternut cream sauce, spinach pesto, pine nuts and Grana Padano; Duck, Duck, Mousse with seared duck pâté de Champagne, chicken liver mousse, iceberg, crisp apple and whole grain mustard; Shrimp or Oyster Po’ Boy, served on a house-baked sub roll with B&B pickles, slaw, and remoulade, and the Mushroom & Rolled Oat “Burger” with whole grain mustard aioli, Swiss and caramelized onion.

For dinner, guests will savor the same appetizer options available during lunch service with the addition of Cheese Fonduta with spicy chicken sausage, served with fried bread and mixed pickles, followed by tempting entrée options such as Cavatelli Pasta with braised brisket, beech mushroom, breadcrumb, Grana Padano and extra virgin olive oil; Cioppino with Middleneck clams, mussels, shrimp, fingerlings, tomato fennel broth lemon, served with grilled bread; Cassoulet, a hearty French bean stew with cranberry beans, duck confit, garlic-chicken sausage, bacon and mirepoix; Buttermilk Fried Chicken, leg, thigh, and wing sautéed with spinach and black garlic-miso aioli, served with a biscuit, maple sriracha sauce and B&B pickles, as well as Seared Duck Breast with butternut squash, red wine braised prune, pickled mustard seed and roasted duck glaze. For a sweet finish, guests can choose a decedent house-made dessert.

Red’s Table is located at 11150 South Lakes Drive, Reston, Virginia 20191. The restaurant is located one mile from the Wiehle-Reston East Metro Station, accessible on the Silver Line. Lunch is served Monday through Friday, from 11 AM to 4 PM. Dinner is served daily, from 4 PM to 10 PM. Brunch is served Saturday and Sunday, from 11 AM to 4 PM. A late-night menu is also available nightly, from 10 PM to close. For additional information, please call (571) 375-7755 or visit redstableva.com.