Where Capitol Hill Dines

Please note that these menus are subject to change according to market availability.

Bistro Bis
Winter 2019 Restaurant Week Dinner

Choose one appetizer, entrée & dessert 35.00
Price does not include beverages, sales tax or gratuity. 

Our Restaurant Week menu items are also available à la carte.

Salmon Cru
citrus-spice cured salmon with cucumber, pickled
red onion, horseradish crème fraîche and dill

Salade Panaché
mesclun greens with spiced almonds, sunflower seeds,
manchego cheese, dried apricots and sherry vinaigrette 

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

Potage St. Germain
split pea soup with applewood bacon, black
pepper crème fraîche and rye bread croutons  

Moules Marseillaise
steamed blue bay mussels with fennel, garlic,
tomato, saffron, pernod and fresh basil… Add 3.00

Crab Galette
jumbo lump crab cake with celeri root, apple, frisée
salad and cider-shallot beurre blanc… Add 3.00

Steak Tartare Attila
hand-cut raw sirloin with quail egg, porcini
mushroom aïoli and garlic potato chips… Add 3.00

Endive Salade Chardenoux
belgium endive with crisp pear, radicchio, watercress,
peppered walnuts, blue cheese and walnut vinaigrette 

Fricassée d’Escargots
burgundy snails with wild mushrooms, artichoke, tomato
concassée, garlic, parsley and creamy polenta… Add 3.00

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

Salmon aux Lentilles
pan seared atlantic salmon with beluga
lentils, vegetable mirepoix, parsley,
pommery mustard and crème fraîche

Steak Frites
pan roasted angus sirloin strip with pommes frites,
field cress salad and red wine shallot butter… Add 8.00

Risotto Milanese
saffron carnaroli rice with butternut squash,
bartlet pear, pecorino romano and fresh sage 

Sea Scallops
pan seared with butternut squash, spiced almonds,
forbidden rice and ginger-port reduction… Add 5.00 

Chicken Breast Basquaise
pan roasted with leg confit, chorizo, saffron risotto,
garlic, tomato, kalamata olives and espelette pepper

Beef Bourguignon
boneless short rib braised in red wine with
trumpet mushrooms, bacon lardons, pearl
onions and pommes mousseline… Add 5.00

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

Duck Confit
rendered leg with white beans, duck sausage,
frisée, garlic and sherry vinegar-thyme gastrique

Branzino Marseillaise
pan seared with clams, mussels, octopus,  fingerling
potato, fennel, saffron nage and spicy rouille… Add 5.00

Pork Normande
pan roasted rib chop with glazed fuji apple, brussels
sprouts, pommes mousseline and calvados cider sauce

Crème Brûlée
sugar crusted blood orange custard with blood orange
compote, candied orange and honey madeleine

Bis Apple Croustade
caramelized apples wrapped in crisp butter pastry,
vanilla bean crème anglaise and calvados sauce

Profiterole à la Frambroise
lemon mascarpone filled pâte à choux pastry
with raspberry coulis and fresh raspberries

Ile Flottante
floating island of baked airy meringue with
candied almonds and vanilla bean custard sauce

Opera Cake
almond dacquoise layered with chocolate
hazelnut ganache and coffee buttercream

Crème Glacée ou Sorbet
selection of house-made gelato or sorbet

Seasonal Berries
served with crème anglaise (market price)

Artisanal Cheese Selection
plate of three handcrafted cheeses… Add 3.00
plate of six handcrafted cheeses… Add 6.00

Updated 1-9-2019