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

Royal Sea Bass Cru
sliced raw with summer melon, radish, avocado
mousseline and watermelon espelette sorbet  14.50

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
jumbo lump crab cake with spring onion, fava beans,
asparagus and tarragon-mustard 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  29.75

Nouilles Provençale
bucatini with summer squash, peppers, roasted
tomato, eggplant, pine nuts and basil pesto  24.50 

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

Sea Scallops Amandine
almond crusted with grilled spring onion,
vegetable couscous and romesco sauce  33.00

Trout 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

Potato Crusted Halibut
with summer bean ragout, bacon lardon, scallion,
zucchini, sweet corn coulis and red pepper jam  32.50
 

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
Broccolini with balsamic, chili flake and pecorino  8.75
 

Bis Dinner beginning 6-23-2018