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 scallion  14.25

Foie Gras aux Noisettes
seared foie gras with hazelnut, dried
fruit chutney and toasted brioche  19.50

Beet Salade au Citron
roasted heirloom beet with chèvre, orange supremes,
walnuts, arugula and champagne vinaigrette  12.50

Moules Marseillaise
steamed bouchot mussels with fennel, garlic,
tomato, saffron, pernod and fresh basil  12.75

Salade Panaché
mesclun greens with candied almonds, manchego,
dried apricots and banyuls vinaigrette  10.75

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  13.50

Salade Frisée aux Lardons
frisée lettuce with applewood  smoked bacon, duck
confit, poached egg and aged sherry vinaigrette  12.75

Endive Salad Chardenoux
red wine poached pear, honey spiced yogurt, peppered
walnuts, blue cheese and walnut vinaigrette  12.50

Onion Soup Les Halles
rich beef broth with caramelized onion,
sourdough croûton and gruyère cheese  11.00

Fricassée d’Escargots
burgundy snails with garlic, sunchoke purée,
fennel, seville orange and puff pastry  13.75

Huîtres Sur Le Plat
38° north oysters with chili-horseradish gelée,
lemon sorbet and pink peppercorn mignonette  16.00

Bisque de Homard
brandy scented lobster bisque with leeks, lobster,
tarragon, sweet potato and quenelle de poisson  14.50

stew of monkfish, shrimp, octopus, clams, mussels with
saffron broth, fennel, leeks and spicy rouille  28.75

Steak Frites
pan roasted sirloin strip with pommes frites,
mesclun salad and red wine shallot butter  38.00

Sea Scallops Crecy
seared with coriander roasted carrots, black
forbidden rice, carrot purée, smoked shiitakes
and ginger-port wine reduction  29.75

Icelandic Cod au Potiron
sautéed filet with  swiss chard, dates,
potato gnocchi, pumpkin mousseline
and citrus marmalade  29.00

Sweetbreads à la Zingara
pan roasted veal sweetbreads with trumpet
mushrooms, veal tongue, lemon-celeriac
purée, jambon and truffle-madeira jus  29.50

Magret de Canard au Poire
pan roasted duck breast with walnut,
caramelized pear, gizzard confit, bulgar
wheat and banyuls vinegar jus  28.75

Salmon Normande
sautéed with granny smith apples, kale, root
vegetables and cider-bacon ravigote  28.00

Côte du Porc au Châtaigne 
berkshire pork chop with chestnut, braised red cabbage,
fingerling potato lyonnaise and caraway glaze  28.50

Sweet Potato Agnolotti
with parsnip, brussels sprouts, pecans,
sage and maple-bourbon gastrique  24.50

Trout l’Ardenaise
sautéed with capers, lemon, crisp ham, haricots verts,
pommes château and parsley-brown butter  25.75

Poulet Rouge Basquaise
joyce farm red chicken with chorizo saffron pilaf, garlic,
tomato, picholine olives and smoked paprika jus  26.00

Beef Bourguignon
boneless short rib braised in red wine with bacon lardons,
mushrooms, pearl onions and buttered noodles  28.50

Pour la Table
Pommes Frites   8.75
Haricots Verts with walnuts  8.50
Wild Mushrooms sauté bordelaise  9.00
Gratin of Macaroni with gruyère  8.50
Roasted Brussels Sprouts with rosemary, pancetta, and pecorino romano  8.75

Bis Dinner beginning 10-1-2016


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