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  14.50

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 toasted almonds, manchego, cauliflower,
apricots, sunflower seeds and banyuls vinaigrette  11.50

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

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

Galette de Crabe
maryland jumbo lump crab cake with apple, root
vegetables 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

Venison Carpaccio
seared raw with coffee spiced crust, red cabbage root
vegetable slaw, cranberry and parsnip crémeux  14.25

Foie Gras de Canard
pan seared with black mission fig, apple mostarda,
lavender cumberland sauce and brioche  21.50

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

Sea Scallops aux Noix
walnut crusted with swiss chard, shallots, ginger-sweet
potato mousseline and spiced port beurre rouge  33.50

Nouilles au Potiron
mushroom tagliatelle with parsnip, wild mushrooms,
pear, pumpkin coulis, pecorino romano and sage  26.50 

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

Bronzino à la Barigoule
sautéed filet with baby artichoke, niçoise olive, blood
orange, bulgar wheat and parsley-artichoke nage  28.50

Lamb Shank Osso Bucco
red wine braised with carnival cauliflower, chickpeas,
feta, toasted almonds and moroccan spice glaze  29.50

Norwegian Salmon Conti
seared with bacon braised beluga lentils, roasted beet
purée, horseradish beurre blanc and fresh dill  28.50

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  27.50

Beef Bourguignon
braised boneless short rib, red wine, bacon lardons,
mushrooms, pearl onions and pommes purée  29.75

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 pecorino  8.75


Bis Dinner beginning 1-6-2018