Where Capitol Hill Dines

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


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

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

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

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

Salade Panaché
mesclun with marcona almonds, manchego, cauliflower,
apricots, sunflower seeds and banyuls vinaigrette  11.50
Foie Gras en Torchon
duck liver terrine with pickled strawberry, rhubarb,
pistachio, lavender cumberland sauce and brioche  21.75

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

Galette de Crabe
maryland jumbo lump crab cake with
asparagus, fava beans, spring onions and
tarragon mustard beurre blanc  18.50
Onion Soup Les Halles
rich beef broth with caramelized onions,
sourdough croûtons and gruyère cheese  11.50

Fricassée d’Escargots
burgundy snails with garlic, sunchoke purée,
fennel, seville orange and puff pastry  14.50

Poireaux en Vinaigrette
marinated leeks with crayfish remoulade,
piquillo peppers and lemon vinaigrette  13.25

Bisque de Homard
brandy scented bisque with lobster, leeks,
tarragon and quenelle de poisson   14.75

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

Steak Frites
pan roasted certified angus sirloin strip with pommes
frites, field cress salad and béarnaise sauce  38.00

Sea Scallops aux Feves
seared atlantic scallops with fava beans, peppers, goat
cheese agnolotti and warm aged xeres vinaigrette  33.50

Halibut Clamart
prosciutto wrapped filet with sugar snap peas, heirloom
carrot, spring pea risotto fritter and pea soubise  32.75

Sweetbreads à la Zingara
pan roasted veal sweetbreads with trumpet
mushrooms, veal tongue, celeri root
purée and truffle madeira jus  33.00

Magret de Canard au Miel
pan roasted duck breast with swiss chard,
heirloom carrots, pickled raisins, pommes
sautées and honey thyme vinegar sauce  32.50

Nouilles Forestière
mushroom tagliatelle with asparagus,
tomato, wild mushrooms, spring run farm egg,
parmesan emulsion and garlic tuile  28.00  

Jarret d’Agneau Printanière
braised shenandoah co-op lamb shank
with spring market vegetables, goat
cheese polenta and herb lamb jus  32.50

Westeross Salmon à l’Oseille
seared escalope with sorrel, poached leeks, yukon
gold potatoes, vermouth and crème fraîche  31.00

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

Poulet Rouge Basquaise
joyce farm red chicken with chorizo saffron pilaf, garlic,
tomato, picholine olives and smoked paprika jus  28.75

Beef Bourguignon
boneless short rib braised in red wine with bacon
lardons, mushrooms, pearl onions and pommes purée  31.50

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 Cauliflower with grapes, spring onion, pistachio and verjus  8.75

Bis Dinner beginning 4-15-2017


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