Where Capitol Hill Dines

Please note that these menus are subject to change without notice.

Brunch

Appetizers
Smoked Scottish Salmon
served with capers, egg, onion, toasted
brioche and pommery mustard sauce  13.75

Endive Salade Chardenoux
crisp pear, honey spiced yogurt, roquefort blue,
peppered walnuts and walnut vinaigrette  12.75

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  14.00

Salade Lyonnaise
chicory-frisée lettuce with bacon
lardons, spring run farm poached egg,
croutons and warm sherry vinaigrette  13.50

Tarte Forestière
roasted mushroom tart with shallot marmalade,
goat cheese, pancetta and verjus reduction  12.00

Moules Marseillaise
steamed bouchot mussels with fennel, garlic,
tomato, saffron, pernod and fresh basil  13.75

Poulpe Basquaise
grilled octopus with chorizo, sweet peppers, squid
ink pasta, white bean emulsion and scallions  14.50

Onion Soup Les Halles
rich beef broth with caramelized onions,
sourdough croûtons and gruyère cheese  11.50

Beet Salade au Citron
roasted heirloom beets with chèvre,
orange supremes, walnuts, upland
cress and champagne vinaigrette  13.00

Salade Panaché
mesclun with toasted almonds, manchego, cauliflower,
apricots, sunflower seeds and banyuls vinaigrette  11.50
 

Entrées
Pied du Cochon Benedict
crisp breaded pork terrine with two poached eggs,
pommes frites, frisée salad and sauce béarnaise  18.50

Bis Burger
creekstone beef on brioche with applewood bacon,
onion confit, comté cheese and pommes frites  17.50

Trout l’Ardenaise
sautéed with capers, lemon, crisp ham, haricots verts,
pommes château and parsley-brown butter  19.75

French Toast
sliced brioche in hazelnut batter with caramelized
banana, bacon and vanilla crème fraîche  15.50

Quiche Lorraine
tart of gruyère, caramelized onion and bacon
with mesclun salad and riesling vinaigrette  15.75

Steak and Eggs Frites
seared strip steak with two eggs any style,
pommes frites and béarnaise sauce  21.50

Tuna Salade Niçoise
rare seared tuna with shaved fennel, olives,
haricots verts, fingerling potato, roasted peppers
and anchovy-red wine vinaigrette  21.00

Croque Madame
toasted gruyère cheese and smoked ham
sandwich with basted egg, mornay sauce,
pommes frites and mesclun salad  16.75

Galette de Crabe
two maryland jumbo lump crab cakes
with fall root vegetables, fuji apple and
tarragon-mustard beurre blanc   26.75

Nouilles au Poitron
mushroom tagliatelle with parsnip,
pear, wild mushrooms, pumpkin
coulis, pecorino romano and sage  18.75 

Salade Grecque
with chicken breast, grilled romaine,
sunny side up egg, pickled peppers, olives,
feta cheese and lemon-oregano gelée  18.50

Bis Brunch Biscuit
hot flaky biscuit with two poached eggs,
tasso ham, roasted pepper, scallion,
cilantro and crayfish étouffée sauce  17.50
 

Pour la Table
Bacon or Sausage  4.75
Anson Mills Grits with butter and chives  5.00
Hot Flaky Biscuit with marmalade  4.50
Wild Mushrooms sauté bordelaise  10.75
Pommes Frites   8.75
Gratin of Macaroni with gruyère  8.50
Haricots Verts with hazelnuts  9.00
Brussels Sprouts with pancetta, rosemary, pecorino  8.75

Beginning 11-18-2017

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