Where Capitol Hill Dines

Please note these menus are subject to change without notice.


Venison Carpaccio
with red cabbage-root vegetable slaw,
cranberry and parsnip crémeux  14.25

Fricassée d’Escargots
burgundy snails with garlic, sunchoke purée,
fennel, seville orange and puff pastry  14.50

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  14.00

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

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

Beet Salade au Citron
roasted heirloom beets with chèvre, orange supremes,
walnuts, upland cress and champagne vinaigrette  13.00

Tarte Forestière
roasted mushroom tart with shallot marmalade,
goat cheese, pancetta and verjus reduction  12.00

Endive Salade Chardenoux
crisp pear, honey spiced yogurt, roquefort blue,
peppered walnuts and walnut vinaigrette  12.75

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

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

Confit de Canard
crisp duck leg with pommes lyonnaise, brussels
sprouts, mission figs and honey-thyme gastrique 19.50

Bis Burger
creekstone beef on brioche with applewood bacon,
onion confit, comté cheese and pommes frites  17.50

Salade Grecque
with chicken breast, grilled romaine,
sunny side up egg, pickled peppers, olives,
feta cheese and lemon-oregano gelée  18.50

Tuna Salade Niçoise
rare seared tuna with shaved fennel, olives,
haricots verts, fingerling potato, roasted peppers
and anchovy-red wine vinaigrette  21.00

Galette de Crabe
two maryland jumbo lump crab cakes with apple, root
vegetables and tarragon mustard beurre blanc   26.75

Nouilles au Potiron
mushroom tagliatelle with parsnip, pear, wild mushrooms,
butternut squash coulis, pecorino romano and sage  18.75

Poulet Rouge Basquaise
joyce farm red chicken with chorizo saffron pilaf, garlic,
tomato, picholine olives and smoked paprika jus  19.50

Salmon Conti
seared with bacon braised beluga lentils, roasted beet
purée, horseradish beurre blanc and fresh dill   21.50

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 buter  24.75

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 Brussels Sprouts with pancetta, rosemary and pecorino  8.75

Bis Lunch beginning 11-8-2018