Where Capitol Hill Dines

Please note these menus are subject to change without notice.

Lunch

Appetizers
Salade au Potiron
roasted delicata squash with farro, watercress, 
mascarpone cheese, toasted pumpkin seeds,
pomegranate and spiced vinaigrette  13.25

Salade Panaché
mesclun with toasted almonds, manchego
cheese, cauliflower, apricots, sunflower
seeds and banyuls vinaigrette  11.50

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

Tarte Forestière
roasted mushroom tart with shallot marmalade,
goat cheese, pancetta and verjus reduction  13.00

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

Endive Salade Chardenoux
crisp pear, honey spiced yogurt, roquefort blue,
peppered walnuts and walnut vinaigrette  13.50

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

Onion Soup Les Halles
rich beef broth with caramelized onions,
sourdough croûtons and gruyère cheese  11.50

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
 

Entrées
Confit de Canard
crisp duck leg with pommes lyonnaise, tangerine,
frisée, brussels sprouts and duck gastrique  21.50

Bis Burger
creekstone angus beef on sesame brioche with gruyère,
applewood bacon, onion confit and pommes frites  18.50

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

Galette de Crabe
two jumbo lump crab cakes with roasted baby
heirloom carrot, celeri root-apple salad
and cider-shallot beurre blanc…mkt. price

Bronzino DuBarry
sautéed sea bass with beluga lentil ragout,
caramelized cauliflower, curry cauliflower
mousseline and caper-raisin emulsion  24.50

Poulet Rouge Basquaise
joyce farm red chicken with chorizo saffron pilaf, garlic,
tomato, picholine olives and smoked paprika jus  22.50

Sweet Potato Tortolloni
with swiss chard, dates, pistachios, roasted heirloom
sweet potatoes, parsnip soubise and sage  21.00

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

Steak Frites
pan roasted certified angus sirloin strip with pommes
frites, field cress salad and red wine shallot butter  25.50
 

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
Roasted Brussels Sprouts with pancetta, rosemary and peccorino   8.75
Beluga Lentil Ragout with vegetable mirepoix  8.75

 

Bis Lunch beginning 9-24-2018