Where Capitol Hill Dines

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

Dinner

Appetizers
Beet Salade au Citron
roasted heirloom beets with chèvre, orange supremes,
walnuts, upland cress and champagne vinaigrette  13.50

Bisque de Homard
brandy scented bisque with lobster, leeks,
tarragon and quenelle de poisson  15.75

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  14.50

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

Salade au Potiron
roasted delicata squash with farro, watercress, 
mascarpone cheese, toasted pumpkin seeds,
pomegranate and spiced vinaigrette  13.25

Salade Lyonnaise
chicory-frisée lettuce with applewood smoked bacon,
poached egg, croûtons and warm sherry vinaigrette  13.50

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

Fricassée d’Escargots
burgundy snails with garlic, sunchoke purée,
fennel, seville orange and puff pastry  14.75

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

Galette de Crabe
two jumbo lump crab cakes with roasted baby
heirloom carrots, celeri root-apple salad
and cider-shallot beurre blanc…mkt. price
 

Entrées
Bouillabaisse Marseillaise 
saffron scented stew of monkfish, shrimp, octopus,
clams, mussels with fennel, leeks, spicy rouille  34.75

Steak Frites
pan roasted certified angus sirloin strip with pommes
frites, field cress salad and red wine shallot butter  38.50

Beef Bourguignon
braised boneless short rib, red wine, bacon lardons,
mushrooms, pearl onions and pommes purée  31.00

Sweet Potato Tortolloni
with swiss chard, dates, pistachios, roasted heirloom
sweet potatoes, parsnip soubise and sage  26.50

Sweetbreads à la Zingara
pan roasted veal sweetbreads with trumpet
mushrooms, veal tongue, celeri root
purée and truffle madeira jus  32.00

Magret de Canard à l’Orange
pan roasted duck breast with tangerine, roasted
chioggia beets, brussels sprouts, hazelnuts,
rutabaga puree and duck gastrigue  32.50

Sea Scallops
pan seared with butternut squash, spiced
toasted almonds, black forbidden rice
and ginger-port wine reduction  33.00

Bronzino DuBarry
sautéed sea bass with beluga lentil ragout,
caramelized cauliflower, curry cauliflower
mousseline and caper-raisin emulsion  32.50

Poulet Rouge Basquaise
joyce farm red chicken with chorizo saffron pilaf, garlic,
tomato, picholine olives and smoked paprika jus  27.50

Trout Ardenaise
sautéed with capers, lemon, crisp ham, haricots verts,
pommes château and parsley-brown butter  27.50
 

Pour la Table
Pommes Frites   8.75
Haricots Verts with hazelnuts  9.00
Wild Mushrooms sauté bordelaise  10.75
Pommes Mousseline with truffle butter and chives  9.00
Gratin of Macaroni with gruyère  8.50
Roasted Brussels Sprouts with pancetta, rosemary and peccorino   8.75
Beluga Lentil Ragout with vegetable mirepoix  8.75
 

Bis Dinner beginning 9-22-2018