Where Capitol Hill Dines

Please note these menus are subject to change without notice.

Lunch

Appetizers
SCHILLED ASPARAGUS SOUP
lump crab salad, meyer lemon, crème fraïche, smoked trout roe  14.75
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  12.00  
BEET SALAD AU CITRON
heirloom beet, chèvre, cara cara orange, walnut, bull’s
blood beet greens, champagne vinaigrette  13.75
SALAD LYNONNAISE
poached duck egg, bacon lardon, frisée lettuce, warm sherry vinaigrette  14.50 
CRAB GALETTE
jumbo lump crab cake, julienne spring vegetable salad, crème fraiche remoulade  …market price
MUSSELS MARSEILLAISE
steamed blue bay mussels, fennel, garlic, tomato, saffron, pernod, basil  14.50
SALMON CRU
citrus-spice cured salmon, cucumber, pickled red onion, dill, horseradish cream  14.00
ESCARGOT FRICASSÉE
burgundy snails, oyster mushroom, tomato concassée, garlic, parsley, polenta  14.75
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 mousse, mesclun greens, tarragon beurre blanc  23.75
TORTELLONI PRINTEMPS
snap pea, baby carrot, asparagus, pea shoot, fines herbes, pistachio, onion soubise  21.50
RISOTTO FORESTIÈRE
wild mushroom, fava bean, asparagus, bulb onion, lemon mascarpone, garlic chips  19.50
TROUT L’ARDENNAISE
caper, lemon, cured ham, snap pea, fingerling potato, parsley, hazelnut, brown butter 19.75
SALMON AUX POIREAUX
melted leek, oyster mushroom, chive, champagne oyster cream  23.00
TUNA NIÇOISE
fennel, olive, haricot vert, fingerling potato, hard cooked egg, anchovy, red wine vinaigrette  23.50
STEAK FRITES
angus sirloin strip, watercress, red wine shallot butter, pommes frites, 24.50
DUCK CONFIT
rendered leg, fava bean, garlic, bulb onion, spring greens, duck gastrique  21.50
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  18.50
…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 4-29-2019