Where Capitol Hill Dines

Please note these menus are subject to change without notice.

Lunch

Appetizers
Huîtres Sur Le Plat
38° north oysters with chili-horseradish gelée,
lemon sorbet and pink peppercorn mignonette  16.00

Endive Salad Chardenoux
red wine poached pear, honey spiced yogurt, peppered
walnuts, blue cheese and walnut vinaigrette  12.50

Fricassée d’Escargots
burgundy snails with garlic, sunchoke purée,
fennel, seville orange and puff pastry  13.75

Beet Salade au Citron
roasted heirloom beets with chèvre, orange supremes,
hazelnuts, arugula and champagne vinaigrette  12.50

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips  13.50

Tarte Forestière
roasted mushroom tart with shallot marmalade,
goat cheese, pancetta and verjus reduction  9.75

Salade Panaché
mesclun greens with candied almonds, dried
apricots, manchego and banyuls vinaigrette  10.75

Onion Soup Les Halles
rich beef broth with caramelized onion,
sourdough croûton and gruyère cheese  11.00

Moules Marseillaise
steamed bouchot mussels with fennel, garlic,
tomato, saffron, pernod and fresh basil  12.75

Salade Frisée aux Lardons
frisée lettuce with applewood smoked bacon, duck
confit, poached egg and aged sherry vinaigrette  12.75
 

Entrées
Confit de Canard Touloussiene
crisp rendered duck leg with white beans, duck sausage,
frisée, garlic and banyuls vinegar-thyme gastrique  17.50

Crab Cakes Maltaise
two jumbo lump crab cakes with spicy vinegar slaw,
old bay gaufrettes and blood orange beurre blanc  24.75

Salade Grecque
with chicken breast, grilled romaine,
sunny side up egg, pickled peppers, olives,
feta cheese and lemon-oregano gelée  18.00

Tuna Salade Niçoise
rare seared tuna with shaved fennel, olives,
haricots verts, fingerling potato, roasted peppers
and anchovy-red wine vinaigrette  18.75

Bis Burger
creekstone beef on brioche with applewood bacon,
onion confit, comté cheese and pommes frites  16.75

Sweet Potato Agnolotti
with parsnip, brussels sprouts, pecans,
sage and maple-bourbon gastrique  18.00

Poulet Rouge Basquaise
joyce farm red chicken with chorizo saffron pilaf, garlic,
tomato, picholine olives and smoked paprika jus  19.00

Salmon Normande
sautéed with granny smith apples, kale, root
vegetables and cider-bacon ravigote  18.00

Trout l’Ardenaise
sautéed with capers, lemon, crisp ham, haricots verts,
pommes château and parsley-brown butter  17.50

Steak Frites
pan roasted sirloin strip with pommes frites,
mesclun salad and red wine shallot butter  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 10-3-2016

 

 

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