Where Capitol Hill Dines

Please note these menus are subject to change without notice.

Lunch

Appetizers
Poireaux en Vinaigrette
marinated leeks with crayfish remoulade,
piquillo peppers and lemon vinaigrette  13.25

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

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

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

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

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

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

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 

Salade Lyonnaise
chicory-frisée lettuce with bacon lardons, spring run farm
poached egg, croutons and warm sherry vinaigrette  13.50

Entrées
Confit de Canard Toulousain
crisp rendered duck leg with white beans, duck sausage,
frisée, garlic and banyuls vinegar-thyme gastrique  19.00

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
asparagus, fava beans, spring onions and
tarragon mustard beurre blanc 26.75

Nouilles Forestière
mushroom tagliatelle with asparagus,
tomato, wild mushrooms, spring run farm egg,
parmesan emulsion and garlic tuile  18.75 

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

Westeross Salmon à l’Oseille
seared escalope with sorrel, poached leeks, yukon
gold potatoes, vermouth and crème fraîche  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 béarnaise sauce  24.75

Pour la Table
Pommes Frites   8.75
Haricots Verts with walnuts  8.50
Wild Mushrooms sauté bordelaise  9.00
Gratin of Macaroni with gruyère  8.50
Curry Roasted Cauliflower with golden raisins, apple and cilantro  8.75
 

Bis Lunch beginning 5-8-2017

 

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