Where Capitol Hill Dines

Please note these menus are subject to change without notice.

Lunch

Appetizers
WATERMELON GAZPACHO
niçoise olive, feta cheese, basil, balsamic reduction  12.50
ONION SOUP LES HALLES
rich beef broth, caramelized onion, sourdough crouton, gruyère cheese  12.50
SALAD PANACHÉ
spiced almond, sunflower seed, manchego cheese,
apricot, mesclun greens, sherry vinaigrette  11.75 
BEET SALAD AU CITRON
heirloom beet, chèvre, orange, walnut, bull’s blood beet greens, champagne vinaigrette  13.50
EGGPLANT PROVENÇALE
summer squash, pipérade, fennel-frissé salad, pepper coulis  13.00
CRAB CAKE FAÇON MARYLAND
jumbo lump crab, julienne vegetable salad, crème fraîche remoulade  …market price
MUSSELS MARSEILLAISE
steamed blue bay mussels, fennel, garlic, tomato, saffron, pernod, basil  14.00
SALMON CRU
citrus-spice cured salmon, cucumber, pickled red onion, dill, horseradish cream  14.00
SALAD LYNONNAISE
poached duck egg, bacon lardon, frisée lettuce, warm sherry vinaigrette  13.50
STEAK TARTARE ATTILA
hand-cut raw sirloin, quail egg, porcini mushroom aïoli, garlic potato chips  14.50

Entrées
CHICKEN SALAD À LA GRECQUE
kalamata olive, feta, pickled pepper, sunny-side egg, grilled romaine, lemon oregano gelée  22.50
SHRIMP SALAD L’ESTRAGON
enoki mushroom, campari tomato, avocado, mesclun greens, tarragon beurre blanc  23.75
TORTELLONI AU FROMAGE
cheese filled pasta, ratatouille, basil, pine nut, onion soubise  19.00
RISOTTO FORESTIÈRE
wild mushroom, fava bean, asparagus, bulb onion, lemon mascarpone, garlic chips  19.50
TROUT AMANDINE
toasted almond, fingerling potato, haricot vert, lemon-caper beurre blanc  21.00
SALMON MARAÎCHÈRE
pickled local corn, market beans, tomato confit, sweet corn coulis  22.50
TUNA NIÇOISE
fennel, olive, haricot vert, fingerling potato, hard cooked egg, anchovy, red wine vinaigrette  23.50
STEAK FRITES
angus strip steak, watercress, red wine shallot butter, pommes frites 24.50
DUCK CONFIT
lyonnaise potatoes, frisée, pickled cherry, hazelnuts, duck gastrique  19.50
BISTRO CHICKEN CLUB
avocado, bacon, tomato, gruyère, sprouts, watercress, herb aïoli, toasted striatta  18.50
…add fried egg  1.50    …substitute GF bread  2.50
SEVEN HILLS FARM ANGUS BURGER
caramelized onion, gruyère, garlic aïoli, brioche bun, pommes frites  17.50
…add fried egg  1.50

Sides
POMMES FRITES with spicy harissa, rosemary aïoli  8.75
HARICOT VERT with hazelnut  8.75
WILD MUSHROOMS with herbs  8.75
GRATIN OF MACARONI with gruyère  8.75
GRILLED ASPARAGUS with béarnaise  8.75

MAC BUBEN, chef de cuisine
TED WALKER, executive chef
 

Bis Lunch beginning 7-20-2019