Where Capitol Hill Dines

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

Dinner

Appetizers
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 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 lardons, spring run farm poached egg,
croutons and warm sherry vinaigrette  13.50

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

Sea Bass Cru
sliced raw with mango, cucumber,
avocado mousseline, kalamansi
sorbet and piment d’espelette  15.50

Foie Gras de Canard
pan seared with black mission
fig, fuji apple mostarda, lavender
cumberland sauce and brioche  19.50
 

Entrées
Bouillabaisse Marseillaise 
saffron scented stew of monkfish, shrimp, octopus,
clams, mussels with fennel, leeks, spicy rouille  34.00

Steak Frites
pan roasted certified angus sirloin strip with pommes
frites, field cress salad and béarnaise sauce  39.00

Sea Scallops Provençale
seared atlantic scallops with artichoke, peppers, goat
cheese agnolotti and warm aged xeres vinaigrette  33.50

Bronzino à la Piperade
almond crusted filet with roasted peppers, grilled
eggplant, mustard greens and romesco sauce  28.50

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

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

Gigot d’ Agneau Provençale
lamb leg steak with tomato confit,
zucchini, chevre, polenta fritters,
kalamata olive and herb chimichuri  31.50

Salmon au Mais
seared with market bean ragout, sweet corn
purée, smoked tomato coulis, and fresh basil  28.00

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  27.00

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 Cauliflower with grapes, scallions, pistachio and verjus  8.75

 

Bis Dinner beginning 9-16-17

 

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