Where Capitol Hill Dines

Please note these menus are subject to change without notice.

Lunch

Appetizers
Salmon Cru
citrus-spice cured salmon with cucumber, pickled
red onion, horseradish crème fraîche and dill  13.00

Salade Panaché
mesclun greens with spiced almonds, sunflower seeds,
manchego cheese, apricots and sherry vinaigrette  11.50  

Beet Salade au Citron
roasted heirloom beets with chèvre, orange supremes,
walnuts, upland cress and champagne vinaigrette  13.50

Potage St. Germain
split pea soup with applewood bacon, black pepper
crème fraîche and pumpernickel crouton  11.75  

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

Salade Lyonnaise
frisée lettuce with applewood bacon, toasted garlic,
poached egg and warm sherry vinaigrette  13.50

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  14.50

Endive Salade Chardenoux
endive with crisp pear, radicchio, watercress, blue
cheese peppered walnuts, and walnut vinaigrette  13.50 

Fricassée d’Escargots
burgundy snails with wild mushrooms, artichoke, tomato
concassée, garlic, parsley and creamy polenta  14.75

Onion Soup Les Halles
rich beef broth with caramelized onion,
sourdough croûton and gruyère cheese  11.50
 

Entrées
Salmon aux Lentilles
pan seared atlantic salmon with beluga lentils, vegetable
mirepoix, pommery mustard and crème fraiche  21.50

Trout l’Ardenaise
sautéed with capers, lemon, crisp ham, haricots
verts, pommes rissolés and parsley-brown butter 19.75

Steak Frites
pan roasted angus sirloin strip with pommes frites,
field cress salad and red wine shallot butter  24.50

Crab Galette
two jumbo lump crab cake with celeri root, apple,
frisée salad and cider-shallot beurre blanc  mkt price

Salade Grecque
herb roasted chicken breast with romaine,
sunny-side-up egg, pickled peppers, kalamata
olives, feta cheese and lemon oregano gelée  22.50

Bis Burger
seven hills farm angus with brioche bun, garlic
aïoli, caramelized onion, mushrooms, beef short
rib, gruyère, arugula and pommes frites  18.50
add fried egg  1.50     add seared foie gras  12.00

Duck Confit
rendered leg with white beans, duck sausage, frisée,
garlic and sherry vinegar-thyme gastrique  19.50

Chicken Breast Basquaise
pan roasted with leg confit, chorizo, saffron risotto,
garlic, tomato, olives and espelette pepper  22.50

Sea Scallops DuBarry
seared with black rice, caramelized curry cauliflower,
cauliflower mousseline and caper-raisin emulsion  24.50

Tortelloni Fromage
with bartlett pear, dates, pistachios, roasted root
vegetables, parsnip soubise and fresh sage  19.50

Tuna Salade Niçoise
rare seared tuna with shaved fennel, olives,
haricots verts, fingerling potato, roasted peppers
and anchovy-red wine vinaigrette  23.50

Beef Bourguignon
tender braised short rib in red wine with
trumpet mushrooms, bacon lardons, pearl
onions and pommes mousseline  22.00
 

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

Bis Lunch beginning 1-28-2018