alexandria menu book
DESCRIPTION
Bite into a booming culinary scene praised by Food & Wine, Bon Appetit and The New York Times. Minutes from Washington, DC, our culinary oasis has served US presidents and Washington elite, as well as couples and families seeking a dining experience away from the norm.TRANSCRIPT
Menu Book
Table of Contents
03 Breakfast
08 Lunch
29 Dinner
*Each page is linked to its respective restaurant
Breakfast and Brunch
*Consuming raw or under cooked meats, poultry, seafood or shellfish may increase your risk of food-borne illness
daily SpecialsIn House Only
MONDAYMargarita Monday 3 - 7 pm
All You Can Eat Ribs 5 - 9 pm 14.99
WEDNESDAYWing Wednesday from 4 pm - close
TUESDAYTrivia Tuesday starting at 8:15 pm1/2 Price Burgers from 4 - 9 pm
THURSDAYSteak Night from 5 - 9 pm
FEATURING LIVE MUSIC7 nights a week - no cover
I. Irish Country Breakfast*bacon, eggs any style, sausage, home fries,homemade biscuit and jelly
II. 3 Egg Omelette of Your Choice*served with home fries
III. Eggs Benedict*
IV. Steak & Eggs* 10.95
V. French Toast3 slices served with bacon or sausage and home fries
VI. Homemade Quiche*served with garden salad and home fries
VII. Hamburger*
VIII. Pancakes with Sausage
Champagne with Brunch - 1.00 refill per glass
murphy’s champagne brunch9.95 • Sunday 10 am - 3 pm
May Leprechauns strew happiness Wherever you walk each dayAnd Irish angels smile on you
All along the way
Slainte IrishBlessingFriend us on Facebook:
Alexandria Murphy’s
Follow us on Twitter:Alexandria Murphy’s
www.murphyspub.com
SUNDAYChampagne Sunday Brunch
murphy’s®a grand irish pub
713 King Street • Alexandria, VA 22314 • (703) 548-1717 • www.murphyspub.com
Mon-Fri 4-7
pm
1/2 price on s
elect
appetizers
Murphys Pub MenuAddressed.qxd_Layout 1 11/9/15 3:43 PM Page 6
Lunch
We are proud to use sustainably raised and grown ingredients from local farmers and suppliers. Our food is cooked fresh, to order.
Sample Menu
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions 11/8/15
Starters *VA Oysters on the half shell (6/12) 12/21 Artisanal Cheese selection 12 Charcuteries board 12 Cod beignets, preserved citrus aioli 9 Frog “wings” 9 Frog legs, Espelette sauce, Roquefort cheese, celeriac, carrots and baby arugula “Caille aux raisins” 14 Grilled Semi-boneless Quail*, roasted grapes, mushrooms, celeriac puree, Madeira-raisin Jus Terrine of Foie Gras, 15 Pain d’Epices, seasonal chutney, petite salad Seared Foie Gras & roasted pear 17/26 Figs & grapes, spice jus (2/4oz) Soup & Salads Soup du jour 9 Roasted beets & fall squash, creamy goat cheese 10 Toasted hazelnuts, arugula, walnut vinaigrette Salade Wedge 10 Bib lettuce, crispy prosciutto, Roquefort, pear Salade Caesar 9 Romaine, Parmesan, croutons, 60º chicken egg*, anchovies, preserved lemon vinaigrette
Entrees du Jour “Onglet a l’echalotte, pommes frites” 25 *Angus hanger steak, Shallot sauce *Michelle’s Meatloaf Burger, 16 Grass-fed VA beef and Chapel Hill Veal, bacon, Roasted mushrooms, crispy onions, BBQ sauce. Moules au curry 12/19 Lemongrass, ginger, coconut milk, curry spices Grilled Norwegian Salmon filet 18 Green lentils, lardons, Brussels sprouts Fall squash risotto, roasted pepper coulis 13/20 Dinner Entrees “Paella du Languedoc” 28 Octopus, calamari and shrimp, saffron shellfish broth, fennel, tomato, pepper, mussels *Virginia Shore Sea Scallops, chorizo crumble 28 Roasted squash risotto, roasted pepper coulis “Cochon au cidre” 26 Pork two ways: seared belly and braised cheeks, spiced cider jus, sweet potato gnocchi, apple, roasted Brussels sprouts *Moullard Duck breast “Au poivre” 29 Long pepper sauce, roasted pears, figs & grapes, celeriac puree “Pâtes aux chataîgnes en Daube d’Agneau” 27 Housemade chestnut pasta with a spiced red wine lamb ragu with fennel, carrots, olives, preserved oranges *Angus Filet Mignon, red wine truffle sauce 35 Potato fondantes, roasted mushrooms, shallots, carrots, broccoli
Lunch 3-Course Menu: $29
Brunch served every Saturday & Sundays
Small plates menu at the bar
3-Course Brasserie Menu: $39
Tasting Menu: from $50
Wine Pairings available to customize your dinning experience
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions
Chef/Owners Michelle & Christophe Poteaux - Manager: Dina Ramsted – Chef de Cuisine Salvador Alvarez
Le Menu Lunch served from 11:30 to 2:00
Dinner from 5:30 to 9:30 (Sunday until 8:30)
Les Hors D’Oeuvres
Escargots Forestier 9 Sauteed snails with garlic and mushrooms
Charcuterie de Canard 13 Confit leg, Prosciutto, Rillettes, Served with fruit chutney and crostini
Paté de Campagne 10 Country pate, mustard, cornichons, pickled onions
Assiette de Fromages 9 House Cheese plate
Les Salades & Soupe
Gratinée a l’oignon 9 French Onion soup
Salade verte 8 Mesclun lettuce, balsamic vinaigrette
Salade de betteraves au Chevre 10 Roasted beets, arugula, brioche croutons Goat cheese croquette, Shallot vinaigrette
Salade d’endives et pommes aux Roquefort 11 Endives, frisee, apple, walnuts, Roquefort Cider-mustard vinaigrette
Les Sandwiches:
Croque Monsieur: 14 Grilled ham & cheese sandwich, Mornay sauce,
Le Royal with cheese: 15 Virginia Grass Fed beef *burger, Vt Cheddar, Brioche bun, lettuce & Tomato
Les Plats du Jour:
Truite a la Grenobloise 19 Sauteed Trout filet, brown butter lemon caper, roasted potatoes, seasonal vegetables
Saumon poelé, sauce au homard 24 Norwegian *salmon filet, Lobster sauce Roasted mushroom & fennel risotto
Bavette Maitre d’Hôtel: 25 Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad
Cassoulet au Confit de Canard 26 Moullard duck confit, Toulouse sausage Twice baked bean stew with pork belly
Coq au Vin 24 Braised free-range chicken leg in a rich red wine sauce, with mushrooms, lardons, onions, carrots and pommes puree
Boeuf Bourguignon 28 Traditional braised beef in a rich red wine sauce, with mushrooms, lardons, onions, carrots and pommes puree
Les Desserts
Vanilla bean crème brûlée GF 8
Tarte aux noix de pecan 9
Profiteroles au chocolat 9
TO S H A R E — A L L DAY
SIRLOIN SLIDER TOWERcrispy fried onions | house made chips 10.00choice of swiss | cheddar | blue cheeseadd onions and mushrooms 2.00
CALAMARIbanana peppers | marinara sauce | lightly fried with herb oil 9.25
BACON WRAPPED JUMBO SHRIMPwhite anchovy | scallion | roasted red peppers | lemon butter sauce 13.00
SPINACH & ARTICHOKE DIP parmesan cheese | pita chips 9.75
BURRATA & HEIRLOOM CAPRESE balsamic reduction | olive oil | fresh basil 11.50
TUSCAN NACHOSasiago cheese sauce | grilled chicken | red onion | tomato | banana peppers 9.25
E N T R É E S A L A D S — A L L DAY
CAESAR SALAD romaine | aged asiago | house made croutons 10.95add chicken 5.00 / steak 8.00 / shrimp or salmon 7.00
SPINACH & CRISPY PANCETTAfried goat cheese | toasted pine nuts | sun dried cherries | pear vinaigrette 11.50
SLOW ROASTED TURKEY COBBavocado | applewood smoked bacon | tomato | egg | gorgonzola | red onion | blue cheese dressing 13.00
ANTIPASTO SALAD shredded sopprasetta & grilled chicken | roasted peppers | pepperoncini | mozzarella | fennel 13.00
P I Z Z A A N D F L AT B R E A D — A L L DAY
CHEESE PIZZA 10.75
MEAT COMBO PIZZA 12.00
MARGARITA FLATBREAD cherry tomato | roasted garlic | parmesan | fresh basil 9.00
MEDITERRANEAN FLATBREAD prosciutto | fontina | gorgonzola | kalamata olives | fig jam 10.00
A 19% gratuity will be added to the check for parties of 6 or more.
*Consuming raw or undercooked meats | poultry | shellfish or eggs may increase your risk of foodborne illness.
W H I T E W I N ETASTE /GLASS /BOTTLE
SPARKLING WINESegura Viudas (187ml), Spain .......... 9Mionetto (187ml), Italy.................... 12La Marca Prosecco, Italy .................34Chandon Brut, CA ............................45
CHARDONNAYLouis Latour, France .....................4/8/30A by Accia, Napa, CA ................. 5/9/ 34Morning Fog, Livermore Valley .......... 36
RIESLINGErben, Rheinhessen Germany..5/9/34Pacific Rim, OR ................................ 34
SAUVIGNON BLANCAlma, Chile...............................4/8/30
Oyster Bay, NZ ........................ 5/9/34
Matetic EQ, Chile........................... ..42
PINOT GRIGIOTamas Estates, Italy .................... 4/8/30
Esperto by Livio Felluga, Italy .....5/9/34
Lagaria, Italy ..................................5/9/34
BLEND’S & OTHER WHITESJ Lohr Chardonnay, (1/2 Bottle) ......30Beringer White Zinfandel, CA.4/8/30Bella Sera Moscato, Italy ........ 5/9/34Firesteed, Pinot Gris, OR.................. 38Ken Forrester Chenin Blanc, S.A.... .42Conundrum, CA ................................46
VIRGINIA WHITE SPECIALWhite Hall, Chardonnay ........................ 5/10/38
A Chardonnay with attractive honeyed tropicial fruit and toasty oak. These flavors are beautifully balanced with copious amounts of tangy tart apple and lemon giving the wine a refreshing yet lengthy finish perfect for your seafood dish.
L U N C H E N T R É E ’ S & PA S TA’ S BALSAMIC CHICKENgrilled chicken breast | arugula and tomato salad | fresh mozzarella 13.25
CREAMY MUSHROOM RISOTTO carrots | celery | green peas | mushrooms 8.75add chicken 5.00 / salmon or shrimp 6.00
BEEF & VEGETABLE SKEWERcherry tomato | zucchini | yellow squash | red onion | warm cous cous salad 16.50
FIRE GRILLED VEGETABLE PLATTERgrilled zucchini |squash | malibu carrots | broccolini | warm cous cous salad 15.00
FETTUCCINI ALFREDOfresh parsley | parmesan garnish 10.50add chicken 4.00 / shrimp 6.00
PENNE ORTOcapers |roasted pine nuts | kalamata olives | roasted tomato | feta cheese | basil 14.00add chicken 4.00 / shrimp 6.00
SPICY ITALIAN JAMBALAYA penne | chicken | shrimp | spicy Italian sausage | roasted peppers | tomato 12.50
S A N D W I C H E S Served with your choice of onion rings | french fries or tossed salad
CRABCAKE SLIDERS jumbo Chesapeake bay crab cakes | lettuce | tomato | remoulade 15.00
PORTOBELLO & BLUE CHEESE TURKEY BURGERtomato | red onion | cranberry chutney 13.00
RIBEYE SANDWICHtoasted ciabatta | roasted ribeye | tapenade 13.75
CHEDDAR STEAK BURGER* 12.50add toppings 1.50add applewood smoked bacon / mushrooms / avocado / caramelized onions
CLASSIC TURKEY CLUB turkey | bacon | lettuce | cheese | tomato 12.00
MEDITERRANEAN GYROturkey | portobello mushroom | gorgonzola | cucumber | onion | tomato | romaine | house made taziki 13.00
D E S S E R T SCHOCOLATE DECADENT CAKE multiple chocolate layers | house made raspberry sauce 6.75
MILE HIGH CARROT CAKE multiple tier | raisins | cream cheese icing 7.25
HOME MADE APPLE PIE apples | cinnamon | vanilla ice cream 6.75
BREAD PUDDING brioche | golden raisins | custard | vanilla bean bourbon sauce 7.25
CHEESECAKE fresh strawberry | house made strawberry sauce 7.25
HÄAGAN – DAZS ICE CREAMchocolate or vanilla 4.00
SORBETrefreshing seasonal flavor 4.00
A 19% gratuity will be added to the check for parties of 6 or more.
*Consuming raw or undercooked meats | poultry | shellfish or eggs may increase your risk of foodborne illness.
R E D W I N ETASTE /GLASS /BOTTLE
CABERNET SAUVIGNONGreystone, CA ............................ 4/8/3414 Hands, WA .............................5/9/40Jade Mountain, CA ............................. 45
MALBECTerrazas “Alto”, Argentina....... .......... 32Tamari, Argentina ...................... 4/8/34Trivento Reserve, Argentina ......5/9/34
MERLOTRed Diamond, WA ......................5/9/34Washington Hills, WA ........................ 30Columbia Winery, CA ........................ 40
PINOT NOIRSidewise France ......................... 4/8/30Lost Angel, CA ............................5/9/34Parker Station-Fess Parker, CA .......... 36
BLEND’S & OTHER RED’SStarmont, CA (1/2bottle) .................. 30EOS Petit Syrah, CA ............................ 36Murphy-Goode Homefront, CA ......... 45Monte Antico, Italy .................. 5/10/38Decoy Red Blend, CA..................... .... 55
RED VIRGINIA SPECIALRappahannock, Cabernet Sauvignon ...... 5/10/39
Cabernet Sauvignon made in Rappanhannocks’ traditional Noblesse style with whole berry fermentation, gentle cap management, and short-vated- this Cabernet Sauvignon is robust and full bodied. Aged 9 months with American and Hungarian oak.
Caesar* romaine hearts, parmesan cheese, herb croutons ........................................................................................................ 5/8Greek kalamata olives, feta cheese, cucumber, pepperoncini, herb vinaigrette ......................................................................... 6/9Field Greens glazed pecans, blue cheese, grape tomatoes, balsamic vinaigrette ................................................................7/10Boston Lettuce Wedge bacon, spiced walnuts, grape tomatoes, blue cheese dressing ......................................................7/10Arugula & Roasted Beet feta cheese, dried cranberries, spiced walnuts, meyer lemon vinaigrette ......................................... 11
ADD TO ANY OF THE ABOVE LARGE SALADS, GRILLED OR BLACKENED | Chicken, Steak*, Shrimp or Salmon* 7
Seafood Cobb shrimp, scallop, crabmeat, bacon, avocado, egg, blue cheese, tomato ........................................................... 18Classic Cobb .................................................................................................................................................................................. 15Grilled Scottish Salmon* & Field Greens glazed pecans, blue cheese, grape tomatoes, balsamic vinaigrette ................ 14
Today’s Catch* & Meditteranean Salad arugula, tomatoes, kalamata olives, crumbled feta, lemon vinaigrette ................ 14 Blackened Steak* & Spinach mango, tomato, bacon, avocado, orange sesame vinaigrette ............................................... 16
AppetizersToday’s Soup chef’s whim .......................................................................................................................................................... 4/6Creamy Clam Chowder house recipe for 32 years .................................................................................................................... 5/7Firecracker Shrimp bay shrimp, sriracha aioli, butter lettuce ...................................................................................................... 11Chicken Wings Buffalo or BBQ ....................................................................................................................................................... 10Fried Green Tomatoes bacon jam, jalapeno cream drizzle .........................................................................................................9Cajun Spiced Chicken Egg Rolls sweet chili sauce .....................................................................................................................9½ lb. Steamed Spiced Shrimp u peel-em, cocktail sauce, melted butter .............................................................................. 13Steamed Mussels white wine, garlic butter, herbs, garlic toast .................................................................................................... 11Chicken Quesadilla guacamole, salsa fresca, sour cream ......................................................................................................... 10 Spinach & Artichoke Dip tortilla chips ........................................................................................................................................ 10Roasted Garlic Hummus grilled flatbread, fresh veggies ...............................................................................................................9Black Bean & Beef Chili Nacho Grande guacamole, jalapenos, salsa fresca, sour cream............................................................................10
*above items may contain raw or undercooked ingredients which may increase your risk of foodborne illnessAsk about Gluten Free, Vegetarian & Vegan Options
L U N C HL U N C H
burgersBuild Your Own Black Angus*, turkey or veggie........................................................................................................................... 12Add Cheese Cheddar, Swiss, Blue, American, Provolone, Pepperjack, Feta, Pimento ............................................................ each 1Or These mushrooms, black bean chili, or sauteed peppers .................................................................................................. each 1Or These fried egg, applewood bacon, ham, avocado, guacamole ................................................................................each 1.5
sandwichesFGT Grilled Cheese fried green tomato, pimento cheese, caramelized onions ................................................................ 10Crab Cake broiled or fried, smoked tomato aioli ............................................................................................................................ 15Salmon* BLT grilled or blackened, bacon, lettuce, tomato, chipotle mayo ............................................................................ 13.5Cubano roast pork, ham, swiss, pickles, mustard, pressed roll ................................................................................................. 12French Dip roast beef, provolone, sub roll, au jus .......................................................................................................................... 13Corned Beef Reuben grilled rye, sauerkraut, Swiss cheese, 1000 island dressing ........................................................................ 14Tuscan Chicken arugula, mozzarella cheese, basil tomatoes, pesto mayo, grilled baguette ...................................................... 10BBQ Pulled Pork soft potato roll, slaw, pickle chips ..................................................................................................................... 10Butternut Squash & Black Bean Wrap avocado, arugula, feta cheese, sunflower seeds and chipotle lime vinaigrette..........9Fried Catfish Po’ Boy wild blue catfish, shredded lettuce, tomato, remoulade .............................................................................11
entréesPecan Crusted Rainbow Trout maple bourbon butter, green beans, mashed potatoes ........................................................ 14Buttermilk Fried Chicken buttermilk biscuit, mac & cheese, cole slaw, country gravy ............................................................. 15Steak* Frites sliced flat iron steak, house cut fries, arugula salad, lemon aioli............................................................................. 16BBQ Ribs slow roasted, house recipe, BBQ sauce, french fries, cole slaw ...................................................................................... 17Autumn Vegetable Pasta roasted butternut squash, button mushrooms, sauteed spinach, red onions, rosemary olive oil, cavatappi ..............................................................................................................................................12add grilled or blackened steak*, chicken, shrimp or salmon* 7
sidesTOO MANY CHOICES: • Hand Cut Fries • Sauteed Spinach • Sweet Potato Fries • Onion Straws • Ranch Chips • Cole Slaw • Veggies • Mac & Cheese • Mashed Potatoes • Jasmine Rice • Additional sides 4
All Sandwiches & Burgers come with one side
salads
203 Strand Street Alexandria, VA 22314
on tapSEASONAL BREW mp
ROTATING HOP LINE mp
CHADWICKS AMBER 6Virginia
HARDYWOOD SINGEL (12 OZ.) 6Virginia
PORT CITY OPTIMAL WIT 6.5Alexandria, VA
TERRAPIN HOPSECUTIONER 6Georgia
YUENGLING LAGER 5.5Pennsylvania
STELLA ARTOIS (12oz.) 5.5Belgium
GUINNESS STOUT 6Ireland
MAGNERS CIDER 7Ireland
BUD LIGHT, USA 5
cocktailsSAILORS HAVE SEA LEGS 6.5
Sailor Jerry’s Spiced Rum, Pineapple, Orange Juice
TRAE’S MARGARITA 8Sauza Hornitas, Cointreau, Fresh
Squeezed Lime Juice, Simple Syrup
FALL SANGRIA 7.5Garnacha, POM Juice, Absolut Pear, Bubbles
FUNNY GIRL 9.5Bluecoat Gin, St. Germain Elderflower
Liqueur, Prosecco
PERFECT PEAR 8Absolut Pear, Peach Snapps,
Apple Juice, Ginger Ale
CRIMSON TIDE 9Clyde May’s Alabama Whiskey,
ginger beer, cranberry juice
beveragesMILK, COFFEE, TEA
ICED TEA, LEMONADE ASSORTED JUICES FOUNTAIN SODA
2.5
OLD DOMINION ROOT BEER VOSS SPARKLING WATER
VOSS STILL WATER 3.5
OLD DOMINION ROOT BEER FLOAT
4
bottlesLAGERS
P.B.R. (16oz.), USA 4.5 BUDWEISER, USA 4.5COORS LIGHT, USA 4.5
ROLLING ROCK, USA 4.5MILLER LITE, USA 4.5MICH ULTRA, USA 4.5
CORONA EXTRA, MEXICO 5CORONA LIGHT, MEXICO 5HEINEKEN, HOLLAND 5.5AMSTEL, HOLLAND 5.5
BROOKLYN LAGER, NY 6SAM ADAMS BOSTON LAGER, MA 6
DEVIL’S BACKBONE VIENNA LAGER, VA 6BUCKLER (NA), HOLLAND 5.5
PILSPILSNER URQUELL, CZECH REPUBLIC 5.5
PEAK ORGANIC FRESH CUT PILS, ME 6.5HEAVY SEAS SMALL CRAFT WARNING, MD 6.5
JEVER PILS, GERMANY 6
REDS & BROWNSLEGEND BROWN ALE, VA 5.5
SMITHWICKS, IRELAND 6NEWCASTLE BROWN ALE, ENGLAND 6
OSKAR BLUES OLD CHUB SCOTTISH ALE, CO 7 NEW BELGIUM FAT TIRE, CO 6
ALESMAGIC HAT #9, VT 6
BLUE MOON WHITE ALE, TN 6BODDINGTONS ALE, ENGLAND 7
OMISSION PALE ALE (gluten free), OR 6ERDINGER HEFEWEIZEN (16.9 oz.), GERMANY 9
STEIGL RADLER, AUSTRIA 6
HOPPYSTONE GO TO IPA, CA 7
BELL’S TWO HEARTED ALE, MI 6.5SIERRA NEVADA PALE ALE, CA 6
VICTORY DIRTWOLF IMPERIAL IPA, PA 7OSKAR BLUES DALE’S PALE ALE, CO 6.5
FIRESTONE WALKER UNION JACK IPA, CA 7.5LAGUNITAS SUCKS IPA, CA 7
EVOLUTION LOT NO. 3 IPA, MD 6.5
DARKPORT CITY PORTER, VA 6
LEFT HAND MILK STOUT NITRO, CO 6.5GREEN FLASH DOUBLE STOUT, CA 9
BELGIANCHIMAY RED TRAPPIST ALE, BELGIUM 10
GOOSE ISLAND SOFIE, IL 9BOULEVARD TANK 7, MO 9
DELIRIUM TREMENS, BELGIUM 10ORVAL, BELGIUM 12DUVEL, BELGIUM 9
BUBBLYSANTOMÈ PROSECCO 8 / 28
Treviso, Italy
GRUET EXTRA DRY NV 34Albuquerque, NM
SWEET & FRUITYPACIFIC RIM REISLING 7.5 / 26
Washington
LIGHT, CRISP, MINERALLYCA’DI PONTI PINOT GRIGIO 7.5 / 26
Lombardia, Italy
BLOEM CHENIN BLANC/ VIOGNIER/SAUVIGNON BLANC 7/ 24
South Africa
MAPUCHE SAUVIGNON BLANC 26Chile
MURPHY GOODE CHARDONNAY 8.5 / 30California
TANGENT VIOGNIER 34Edna Valley, CA
CREAMY, BUTTERY, OAKYHIDDEN CRUSH CHARDONNAY 10 / 36
Central Coast, CA
BONEYARD UNREFINED WHITE 2013 CHARDONNAY BLEND 34
Virginia
A TO Z PINOT GRIS 36Oregon
FRESH & LIGHTCASTILLO DUCAY GARNACHA 7 / 24
Spain
FRUIT FORWARD, MEDIUM BODIED, LIGHT TANNINSPARALLEL 43 TRIANGULI MERLOT 7.5 / 26
Bulgaria
BURIED CANE CABERNET 9 / 32Columbia Valley, WA
EARTHY & FOOD FRIENDLY, OAK AGEDLADERAS DEL VALLE MALBEC 8 / 28
Mendoza, Argentina
ANNABELLA PINOT NOIR 10 / 36Carneros, CA
MINISTRY OF THE VINTERIOR PINOT NOIR 38Sonoma, California
REMHOOGTE SOARING EAGLE MERLOT/SHIRAZ/CABERNET 32
Stellenbosch, South Africa
RUSINA CABERNET 38Paso Robles, CA
SPICY & TANNIC, FULL BODIEDACÓN CRIANZA TEMPRANILLO 40
Ribera del Duero, Spain
CONDE DE ALTAVA RIOJA 28Spain
CLINE ZINFANDEL 8 / 30California
Whites & Sparkling
Reds
203 Strand Street Alexandria, VA 22314
Artisan Cheese & Wine Bistro
LA FROMAGERIE American Artisan Cheeses, Fine Wines & Wholesome Food
Cheese & Meat Boards Select Three Items $18 • Select Five Items $28 • Select Ten Items $46
Small Plates
French Baguette 4 With House infused rosemary oil
House-made pimento cheese 7 Cheddar, peppadew peppers, toasted pecans
Marinated gigante beans 7 Parsley, chili, lemon zest, evo
Roasted mixed olives 7 Burgundy escargots 8 Garlic & parsley butter, puff pastry
Duck foie gras torchon 15 Brioche, spiced pumpkin, vermouth syrup
Sandwiches
Espresso rubbed beef brisket 15 Red pepper aioli*, crunchy slaw
House-made bratwurst 15 Kohlrabi sauerkraut, apples, PbR mustard
Croque Madame 15 Newsom’s Ham, Vermont cheddar Mornay sauce, sunny-side up egg*
Soup & salad
Cream of cauliflower soup 9 Roasted vegetables, pumpkin spice
Autumn vegetable salad 14 bok choy, winter squash, candied pecans, apples, radish, brown butter vinaigrette
Salad of heirloom root vegetables 14 Carrots, beets, turnips, potatoes, honey roasted oats, coriander crème fraiche, blue basil
mains
Mac n’ Cheese 12 Cheddar, smoked Gouda, Parmesan
Shenandoah Berkshire pork chop 25 Brussel sprouts, shiitake mushrooms, salsify cider cream sauce
Chicken and Autumn vegetable tagine 22 apricots, almonds, olives, Moroccan spices.
Duck leg confit 24 White beans, duck prosciutto, braised carrots and kale, ham broth
Beef cheek Bourguignon 25 Celeriac puree, potatoes, autumn vegetables.
Squash & leek buckwheat crepes 16 Dinosaur kale, dried cherries, pistachio-sage brown butter
+Gluten free Please kindly remove your hat while dining
Did Washington Eat Here? The Mount Vernon Inn was built on land once a part of George and Martha Washington’s historic Mansion
House Farm. The Mount Vernon Ladies’ Association has owned and maintained George Washington’s estate
since 1858. The Inn was originally built as a concession building situated at the end of George Washington
Memorial Parkway, which opened in 1932. In 1981, the Mount Vernon Ladies' Association purchased the right to
operate this concession and opened the Mount Vernon Inn.
Lunch Menu
Appetizers
Cornbread with Vanilla Bean Honey Butter $3 Homemade skillet cornbread served with vanilla bean honey butter Spinach & Artichoke Dip $9
Homemade spinach and artichoke dip with asiago and cheddar cheese, served with flatbread points
Colonial Hoecake $10 Corn cake topped with country ham, sautéed crabmeat, and hollandaise
Creole Fried Green Tomatoes $11
A southern favorite, deep-fried and topped with bay shrimp, scallions, and cajun sauce
Ahi Tuna Flatbread $13 Crispy flatbread topped with seared blackened tuna, arugula olive tapenade, and wasabi aioli
Soups
The Inn’s Famous Virginia Peanut & Chestnut Soup
$5 Cup
$7 Bowl
Topped with roasted peanuts and water chestnuts
Homemade Soup of the Day $6 $8
Ask your sever for today’s chef-inspired soup special
Cup Bowl
Entrée Salads
Crispy Brussels Sprout Salad + $9 Mixed greens with shredded carrots, bleu cheese crumbles, bacon, and bleu cheese dressing
Warm Goat Cheese Salad $9 Spinach with red onions, diced tomatoes, avocado, almond-crusted goat cheese, and tomato vinaigrette
Classic Wedge Salad + $10 With bacon, bleu cheese crumbles, diced tomatoes, and bleu cheese dressing
Spinach & Strawberry Salad + $10 A mixture of spinach and strawberries over crème fraîche, topped with candied pecans and balsamic glaze
Caesar Salad $10 Add Chicken $4, Salmon $6, or Shrimp $7 Crisp romaine, shaved parmesan, homemade garlic parmesan croutons, and homemade Caesar dressing
Tavern Cobb Salad + $12 Crisp greens topped with turkey, tomato, bacon, egg, crumbled bleu cheese, and avocado
Blackened Ahi Tuna Salad $16 Mixed greens, cucumbers, roasted peppers, red onions, avocado, chimichurri sauce and honey and soy dressing
Steak Salad $18 Sirloin steak with arugula, feta cheese, tomatoes, cucumbers, crispy parsnips, and truffle garlic vinaigrette
Please inform your server of all allergies before placing your order.
The Lickity Split- Lounge Lunch Menu $14.98How you eat affects the whole food system.
Our menu reflects the Virginia growing season and features the best hand-fed, farm-raised, organically-grown bounty our region has to offer. We support humane, sustainable and responsible farming practices for the simple fact; local food, raised and produced by
people who care, tastes better.
This special menu is available only in the bar and lounge from 11:30-3:30 Monday-Friday(Valid one per guest only - can not be shared and no substitutions please. Thank you.)
Selections Enjoy any 2 items...YES! We mean ANY TWO.
(Additional items will be priced à la carte)
COCKTAIL DU JOURSaint Cosme “Little James’ Basket Press” (Cote-du-Rhone, France)
Ken Forrester “Old Vine Reserve” Chenin Blanc 2013 (Stellenbosch, South Africa)GUINNESS Stout (Dublin, Ireland)
Pork Belly Rillette with Toasted Baguette and Grainy MustardBraised Beef Balls “Hung Lae” with Refried Lentils
Leedstown Broccoli with Pennsylvania Feta, Cipollini and Poached GarlicSoup Du JourSalad Du Jour
Sandwich Du JourIrish Bacon, Egg and Cheese
Amano Chocolate - Brown Butter “Birthday Cake”
Cream Cheese Cake with Raspberry Jam and Petit Buerre
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
A Gift of Good Taste ~ Personalized Gift CertificatesPrivate Dinner Parties ~ (Please ask for Carly Prow’s card)
Join us at PX ~ Cocktail LoungeSociety Fair “Devoted to Food” ™
• An Epicurean Gourmet Market •
Fruit From The Tree Menu. A dining special for our Lickity Split friends-in-the-know.
Join us for dinner in the bar and lounge and enjoy three courses from the Dinner Menu(Available only in the bar and lounge, $50 per guest.)
SHARED NOSHES
Crostini ~ Ricotta & Kale, Roasted Red Peppers & Onions, Fresh Chèvre & Red Beets (V) $9.
Trio of Dips ~ Pimento Cheese, Carrot Dal, Hummus, with Lavosh & Crostini (V) $10.
Rillette ~ Spreadable Braised Pork Shoulder with Crispy Bread & Mixed Greens $12.
Bread & Butter ~ House Baked Demi-Baguette with Irish Butter (V) $2.
SAVORIES
Soup du Jour ~ with Crostini $8.
Irish Caesar ~ Organic Romaine & Cashel Blue Cheese Dressing, Brown Bread Crumble (V) $9.
Amish Chicken Green Salad ~ Pulled Amish Chicken, Mixed Greens, Market Vegetables & Lavosh $16.
Niçoise Salad ~ Line Safe Tuna, Green Beans, Eggs, Capers, Red Peppers, Potatoes, Red Wine Vinaigrette, Aioli $18.
Braise Your Spirits ~ Today’s Braised Stew Bowl with Baguette $16.
ASSEMBLY TRICKS (Kindly no substitutions on the sandwiches please - we can omit an item or add bacon for $1.50)
Walter's Reloaded ~ Roasted Turkey, Swiss Cheese, Bacon, Avocado, Tomato, Lettuce on Baguette $13.
The Classic ~ Calabrian Tomato Soup with Grilled Cheese on Pullman (V) $10.
Falafel ~ Yogurt, Cucumber, Onions, Tomato, Tahini & Jalapeño on House-Made Pita (V) $10.
The Cubano ~ Slow Roasted Pork, Ham, Swiss Cheese, Pickle, Spicy Brown Mustard on a Crispy Roll $13.
Pope's Lunch ~ Prosciutto, Basil, Arugula, Red Onion, Balsamic, Mozzarella on Baguette $14.
T.N.T. ~ Garlicky Lemon Kale, House Made Ricotta & Roasted Fennel on Baguette (V) $12.
F.B.P.B ~ Filipino Pork Belly, BBQ Sauce, Spicy Coleslaw on Baguette $12.
D.Q.M.W. ~ Braised Beef, Spicy Leeks, Horseradish Sauce on Ciabattini $14.
G.F.V. ~ Hummus, Watercress, Sprouts, Peppers, Red Onion on House-Made Gluten-Free Bread (V, GF) $10.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness. § May contain raw or undercooked ingredients.
Ring Mistress - Kristin Evans • Soigne Sommelier - Chris McCririe The Butcher - Dan Fisher • Demo Extraordinaire - Larry Blevins
Curd Nerd - Justin Owens • Pastry Pet - Allie Marullo
Our charcuterie, pates and bread are all house made and available in the market. 10% off market purchases when you dine in the wine bar, show your receipt to the cashier.
Bag of Chips ~ choose from our basket $2 Side Salad $4 • Olives & Nuts $5
Extra Baguette, Lavosh or Crostini $.50 • Gluten-Free Crackers $2
LUNCH RUSH Pullman Loaf Sandwich: Egg (V), Tuna or Chicken Salad, Market Side of the
Day & a House Baked Cookie! $12.
815 S. Washington St. Old Town Alexandria, Virginia
703-836-6222 www.southside815.com
SOUTHERN CASUAL CUISINE
STARTERSBOARDINGHOUSE BREADBASKET 3Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter.
CLASSIC RED BEAN CHILI 6.5Served with cornbread.
SOUTHERN FRIED PICKLES 6.5Our State Fair pickles flash fried in Southern breading. Served with remoulade sauce for dipping.
FRENCH QUARTER HOT WINGS 10Served with carrots, celery and blue cheese dressing.
“815” BISCUITS 10.5Fresh backfin crab and Virginia ham simmered in our homemade country gravy and served over sweet potato biscuits.
NEW ORLEANS BBQ SHRIMP 11Four large shrimp grilled in a marinade of ale, brown sugar, and garlic then plated over cheddar grit cakes dressed with a tasso maque choux.
FRIED OYSTERS ROCKEFELLER 10.5Crunchy fried oysters plated over a bed of mashed potatoes and a spinach, bacon, and parmesan cream pureé.
PIMENTO CHEESE FRITTERS 8Flash fried with a panko crust. Served with white BBQ sauce for dipping.
“SOUTHSIDE” NACHOS 10Your choice of Carolina pulled pork or jalapeno-honey pulled chicken and then topped with cheddar and jack cheese, lettuce, pico de gallo and sour cream.
CRISP ONION STRINGS 7Served with BBQ ranch for dipping.
SOUTHERN CHICKEN STRIPS 9Served with remoulade sauce for dipping.
CRAB AND ARTICHOKE DIP 10.5Blend of artichoke hearts, backfin crabmeat, and cream cheese. Served with herb seasoned, oven toasted French bread for dipping.
FRIED GREEN TOMATOES 7.5Served with remoulade sauce for dipping.
SALADSHOUSE GREENS 6Fresh chopped greens with cucumber slices, diced tomatoes, carrots, shredded cheddar, and house made croutons.
— Grilled, Marinated Chicken Breast add 6— Grilled, Marinated Beef Tenderloin add 8— Grilled BBQ Shrimp add 8— Grilled Salmon add 8
CLASSIC CREOLE CAESAR* 6Tossed with fresh homemade croutons and parmesan cheese.
CHICKEN CAESAR* 11Our classic Creole Caesar topped with an 8-ounce grilled skinless chicken breast. (Blackened with Cajun spices for an additional .75)
CHOPPED COBB 11.5Fresh chopped romaine tossed with honey mustard vinaigrette and topped with chopped chicken, egg, bacon, tomatoes, avocado, and crumbled bleu cheese.
“SOUTHSIDE” SEAFOOD* 14Grilled New Orleans BBQ Shrimp and Lemon-Pepper Tuna served over fresh chopped greens topped with sliced cucumbers, diced tomatoes, and carrots. Served with choice of dressing.
SAVANNAH STEAK* 14Fresh chopped greens topped with slices of marinated beef tenderloin, roasted red peppers, crumbled bleu and crisp onion strings tossed in a BBQ ranch dressing.
PULLED CHICKEN SALAD 11Jalapeño honey pulled chicken served over house greens topped with black beans, shredded cheddar and jack cheeses, pico de gallo, carrots, and a side of BBQ ranch dressing.
Your choice of Honey-Mustard Vinaigrette (GF), BBQ Ranch, Caesar (GF), Balsamic Vinaigrette (GF),
Blue Cheese or Lemon Poppyseed Vinaigrette (GF).
ENTREES
SIDESBIG NOODLE MAC ‘N’ CHEESE 7(Parm, cheddar, Monterey jack, and smoked Gouda)
SOUTHERN GREENS 3.5Kale simmered with country ham, chopped onions, vinegar, and spices. Served with cornbread. (GF)
LEMON-PEPPER TUNA STEAK* 20Fresh yellowfin tuna firegrilled with a citrus pepper spice rub. Served with remoulade sauce. Accompanied by Mason-Dixon mashed potatoes, cheddar grits, and Southern greens. (GF)
PULLED PORK QUESADILLA 11Carolina pulled pork, cheddar and Jack cheeses, black beans, and pico de gallo.
BLACKENED CATFISH 16Fresh 8 oz. fillet pan seared and blackened with Cajun spices. Accompanied by Southern greens and rice. (GF)
“SOUTHSIDE” MEATLOAF 12Homemade recipe of ground beef, pork, and veal topped with a tomato bacon gravy. Accompanied by mashed, skin-on red potatoes and stewed green beans.
SOUTHERN FRIED PORK CHOP* 11Center-cut chop deep-fried in our Southern breading then topped with country onion gravy. Accompanied by mashed red potatoes and sautéed garlic green beans.
CHICKEN FRIED STEAK 16Seasoned sirloin dusted in our Southern breading, deep-fried and topped with country gravy. Accompanied by mashed, skin-on red potatoes and stewed green beans.
CHARLESTON CHICKEN 18Tender chicken breast, shrimp, kielbasa, corn and shallots sauteed in a sherry butter. Accompanied by mashed, skin-on red potatoes and Southern greens.
GULF-SPICED CHICKEN BREAST 16A grilled 8-ounce skinless chicken breast marinated in Caribbean jerk seasonings and served with peach-pepper jelly. Accompanied by black beans and rice.
VEGETABLE PLATE 13Mason Dixon mashed potatoes, Southern greens, cheddar grits and succotash stew. Accompanied by cornbread.
*greens simmered with country ham
MASON DIXON MASHED POTATOES 3Spiced sweet potato puree and mashed skin-on red potatoes. (GF)
FRENCH FRIES 3
CHEDDAR GRITS (GF) 3
COLESLAW (GF) 3
SUCCOTASH STEW (GF) 3
TASSO MAQUE CHOUX (GF) 5
STEWED GREEN BEANS (GF) 3
GARLIC GREEN BEANS (GF) 3
STATE FAIR PICKLES (GF) 3
FRESH VEGETABLE MEDLEY (GF) 3
RICE 3
BLACK BEANS 3
* The following disclosure is provided pursuant to F.D.A. requirements, as enforced by the City of Alexandria Health Department:This food item is or may contain raw or uncooked animal-derived foods. Consuming raw or uncooked meats, shellfish, or eggs may increase your risk of foodborne illness.
House Greens or Classic Creole Caesar Salad* with any Entree for only 3.5
A Boardinghouse Breadbasket with any Entree for only 2
SANDWICHESJALAPENO-HONEY PULLED CHICKEN 9.5Slow-cooked chicken seasoned with jalapenos, honey and BBQ spices. Accompanied by french fries and coleslaw.
CAROLINA BBQ PULLED PORK 9.5Pork slow roasted in our smoky vinegar-based seasonings. Accompanied by french fries and coleslaw.
ROAST BEEF PO’BOY 11.5Shavings of slow roasted, seasoned roast beef topped with debris gravy and dressed with mayonnaise, shredded lettuce, and tomatoes on a toasted sub roll. Accompanied by french fries.
PORTOBELLO SANDWICH 11.5Portobello mushrooms, roasted red peppers and sauteed onions drizzled with balsamic vinegar and topped with jack cheese. Served on a toasted french roll with french fries.
CHESAPEAKE CLUB 11Deviled crab, grilled chicken breast, bacon, Swiss cheese, lettuce, tomato and mayonnaise. Accompanied by french fries and state fair pickles.
JAMBALAYA CHEESESTEAK 11.5Chicken, shrimp, and andouille sausage topped with sauteed onions and peppers and jack cheese on a toasted sub roll. Accompanied by french fries and coleslaw.
GRILLED CHICKEN BREAST 9.5A grilled 6-ounce skinless chicken breast with lettuce, tomato and pickles. Accompanied by french fries.
DIXIE CHICKEN BREAST 10.5Served with a fried green tomato, bacon, watercress and BBQ ranch dressing. Accompanied by french fries.
OLD TOWN BURGER* 10A thick and juicy 8-ounce Certified Angus burger grilled to order with lettuce, tomato, pickles and onion. Accompanied by french fries.
THE VIRGINIA BURGER* 11The “Old Town” Original topped with Virginia ham, cheddar cheese and our hickory smoked BBQ sauce.
CHILI CHEDDAR CHEESE BURGER* 11The “Old Town” Original topped with topped with cheddar cheese, red bean chili, and crispy fried onion strings. Accompanied by french fries.
We accept reservations for parties of six or larger. Gratuity of 20% will be added to parties of ten or larger.
Add American, Cheddar, Monterey Jack, crumbled Bleu, Swiss cheese or Smoked Gouda to any of the above items for an additional .50.
Add bacon, Virginia ham, pimento fritter, or a fried green tomato for an additional 1.00.
TRY THE BEST PO’BOYS NORTH OF NEW ORLEANS!!!11.5
Breaded, deep fried and loaded into a crusty french roll. Accompanied by french fries and coleslaw.
CATFISH — CRAWFISH — OYSTERSHRIMP — COMBINATION (OYSTER AND SHRIMP)
GLUTEN-FREE ITEMS INDICATED BY (GF)Gluten-free salad dressings include Balsamic Vinaigrette Dressing, Honey Mustard Vinaigrette, Caesar Dressing, and Lemon Poppyseed Vinaigrette
Traditional Shrimp Cocktail 12.95Four Jumbo Shrimp
Oysters Half Shell * 12.95Six Prime Raw Oysters
Peel & Eat Spiced Shrimp1⁄ 4 pound 7.95 / 1⁄ 2 pound 12.95
Raw Bar
16.95Lobster, Shrimp & Lump Crab with Spicy Tomato Remoulade
Entrée SaladsGrilled Chicken Salad 12.95Mixed Greens, Sun-dried Cranberries,
Spicy Glazed Pecans & Balsamic Vinaigrette
Broiled Maine Salmon Salad* 14.95With Oven Roasted Tomatoes, Pine Nuts,
Parmesan Cheese & Tomato-Basil Vinaigrette
Grilled Tenderloin Steak Salad* 13.95With Crumbled Blue Cheese, Artichoke Hearts, Roasted Red Peppers, Garlic Mustard Dressing
& Topped with Crispy Onion Rings
‘Popcorn’ Fried Shrimp Salad 12.95With Diced Tomato, Spring Onions
& Honey Mustard Vinaigrette
14.95Shrimp, Scallops & Lump Crab Tossed
with Tomato-Basil Vinaigrette
Entrée & PastasThe Following Entrées & Pastas Are Served with Our House Salad with Garlic Mustard Dressing
13.95
“BBQ” Maine Salmon* 15.95With Sautéed Spinach & Potato Salad
East Coast Cioppino 16.95Shrimp, Scallops, Mussels & Haddock
in a Rich Tomato Stew & Topped with Fried Calamari
Stuffed Chesapeake Flounder 16.95With Crawfish-Crab Imperial &
Crab Butter Cream Sauce
All Lump Crabcake 18.95Our Specialty
Traditional Fish & Chips 14.95With Tartar Sauce
“Dayboat” Scallops 16.95Fried or Broiled with Garlic Bread Crumbs
Corn-Fried “Select” Oysters 16.95With Eastern Shore Blue Crab
Succotash & Garlic Mayo
Shrimp—Scallop Au Gratin 16.95Baked in Cream & Topped with
Parmesan & Gruyère cheese
Norfolk Combination 16.95Scallops, Lump Crab & Gulf Shrimp
Fried Gulf Shrimp 14.95 18.95
Shrimp, Scallops & Lobster in Garlic Cream
Gulf Shrimp & Linguine 14.95Roasted Red Peppers, Mushrooms
& Fresh Basil
Scallops & Penne Pasta 16.95Garlic, Oven Roasted Tomatoes,
Pine Nuts & Fresh Basil
Sautéed Chicken Piccata 13.95Lemon, Parsley & CapersWith Lump Crab 16.95
LUNCH
She Crab SoupOur Spicy Version with
Cream & Sherry
“Vidalia” Onion SoupTopped with Garlic Croutons, Gruyère & Parmesan Cheeses
New England Clam ChowderRich and Creamy with
Red Bliss Potatoes
Maryland Seafood ChowderTomato Based Chowder with Shrimp,
Scallops & Crab
Soups & Chowderscup 5.95 bowl 6.95
Sandwiches & Po’ BoysWith a Choice of French Fries, Potato Salad or Coleslaw.
Classic Bacon Cheeseburger * 10.951⁄ 2 Pound Black Angus Burger with
Cheddar, Swiss or Maytag Blue Cheese
Grilled BBQ Chicken Sandwich 10.95Topped with Caramelized Onions
& Maytag Blue Cheese
Chesapeake Fish Sandwich 11.95Broiled or Fried with Lettuce,
Tomato & Tartar Sauce
“BBQ” Salmon Sandwich* 12.95With Lettuce, Tomato & Bacon
New England Scallop Roll 14.95With Lettuce, Tomato & Tartar Sauce
“Peacemaker” Oyster Loaf 13.95Lettuce, Tomato - Garlic Mayo
& Cajun Remoulade Sauce
12.95Lettuce, Tomato - Garlic Mayo
& Cajun Remoulade Sauce
All Lump Crabcake Sandwich 16.95With Florida Mustard Sauce
Gulf Shrimp Po’ Boy 12.95Lettuce, Tomato - Garlic Mayo
& Cajun Remoulade Sauce
Filet Mignon Steak Sandwich * 14.95
Topped with Melted Swiss Cheese & Caramelized Onions on a French Loaf
with Garlic Mayo
Shrimp & “Blue” Crab Fritters 11.95With Spicy “Sriracha” Aioli
Hot AppetizersScallops Wrapped in Bacon 14.95With Maple-Soy Glaze & Spicy Onion Crisps
Steamed “PEI” Mussels 11.95 With Citrus Cream & Fresh Basil
Southern Fried Calamari 11.95With Spicy Chili Mayo
All Lump Crabcake 14.95With Corn Okra Relish & Florida Mustard Drizzle
The Wharf | 119 King Street | Alexandria, Va 22314 | 703-836-2836 | www.wharfrestaurant.com
Happy Hour and Dinner
We are proud to use sustainably raised and grown ingredients from local farmers and suppliers. Our food is cooked fresh, to order.
Sample Menu
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions 11/8/15
Starters *VA Oysters on the half shell (6/12) 12/21 Artisanal Cheese selection 12 Charcuteries board 12 Cod beignets, preserved citrus aioli 9 Frog “wings” 9 Frog legs, Espelette sauce, Roquefort cheese, celeriac, carrots and baby arugula “Caille aux raisins” 14 Grilled Semi-boneless Quail*, roasted grapes, mushrooms, celeriac puree, Madeira-raisin Jus Terrine of Foie Gras, 15 Pain d’Epices, seasonal chutney, petite salad Seared Foie Gras & roasted pear 17/26 Figs & grapes, spice jus (2/4oz) Soup & Salads Soup du jour 9 Roasted beets & fall squash, creamy goat cheese 10 Toasted hazelnuts, arugula, walnut vinaigrette Salade Wedge 10 Bib lettuce, crispy prosciutto, Roquefort, pear Salade Caesar 9 Romaine, Parmesan, croutons, 60º chicken egg*, anchovies, preserved lemon vinaigrette
Entrees du Jour “Onglet a l’echalotte, pommes frites” 25 *Angus hanger steak, Shallot sauce *Michelle’s Meatloaf Burger, 16 Grass-fed VA beef and Chapel Hill Veal, bacon, Roasted mushrooms, crispy onions, BBQ sauce. Moules au curry 12/19 Lemongrass, ginger, coconut milk, curry spices Grilled Norwegian Salmon filet 18 Green lentils, lardons, Brussels sprouts Fall squash risotto, roasted pepper coulis 13/20 Dinner Entrees “Paella du Languedoc” 28 Octopus, calamari and shrimp, saffron shellfish broth, fennel, tomato, pepper, mussels *Virginia Shore Sea Scallops, chorizo crumble 28 Roasted squash risotto, roasted pepper coulis “Cochon au cidre” 26 Pork two ways: seared belly and braised cheeks, spiced cider jus, sweet potato gnocchi, apple, roasted Brussels sprouts *Moullard Duck breast “Au poivre” 29 Long pepper sauce, roasted pears, figs & grapes, celeriac puree “Pâtes aux chataîgnes en Daube d’Agneau” 27 Housemade chestnut pasta with a spiced red wine lamb ragu with fennel, carrots, olives, preserved oranges *Angus Filet Mignon, red wine truffle sauce 35 Potato fondantes, roasted mushrooms, shallots, carrots, broccoli
Lunch 3-Course Menu: $29
Brunch served every Saturday & Sundays
Small plates menu at the bar
3-Course Brasserie Menu: $39
Tasting Menu: from $50
Wine Pairings available to customize your dinning experience
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions
Chef/Owners Michelle & Christophe Poteaux - Manager: Dina Ramsted – Chef de Cuisine Salvador Alvarez
Le Menu Lunch served from 11:30 to 2:00
Dinner from 5:30 to 9:30 (Sunday until 8:30)
Les Hors D’Oeuvres
Escargots Forestier 9 Sauteed snails with garlic and mushrooms
Charcuterie de Canard 13 Confit leg, Prosciutto, Rillettes, Served with fruit chutney and crostini
Paté de Campagne 10 Country pate, mustard, cornichons, pickled onions
Assiette de Fromages 9 House Cheese plate
Les Salades & Soupe
Gratinée a l’oignon 9 French Onion soup
Salade verte 8 Mesclun lettuce, balsamic vinaigrette
Salade de betteraves au Chevre 10 Roasted beets, arugula, brioche croutons Goat cheese croquette, Shallot vinaigrette
Salade d’endives et pommes aux Roquefort 11 Endives, frisee, apple, walnuts, Roquefort Cider-mustard vinaigrette
Les Sandwiches:
Croque Monsieur: 14 Grilled ham & cheese sandwich, Mornay sauce,
Le Royal with cheese: 15 Virginia Grass Fed beef *burger, Vt Cheddar, Brioche bun, lettuce & Tomato
Les Plats du Jour:
Truite a la Grenobloise 19 Sauteed Trout filet, brown butter lemon caper, roasted potatoes, seasonal vegetables
Saumon poelé, sauce au homard 24 Norwegian *salmon filet, Lobster sauce Roasted mushroom & fennel risotto
Bavette Maitre d’Hôtel: 25 Creekstone Farm Flat iron *steak, Shallot-herbs butter; Pommes frites & salad
Cassoulet au Confit de Canard 26 Moullard duck confit, Toulouse sausage Twice baked bean stew with pork belly
Coq au Vin 24 Braised free-range chicken leg in a rich red wine sauce, with mushrooms, lardons, onions, carrots and pommes puree
Boeuf Bourguignon 28 Traditional braised beef in a rich red wine sauce, with mushrooms, lardons, onions, carrots and pommes puree
Les Desserts
Vanilla bean crème brûlée GF 8
Tarte aux noix de pecan 9
Profiteroles au chocolat 9
TO S H A R E — A L L DAY
SIRLOIN SLIDER TOWERcrispy fried onions | house made chips 10.00choice of swiss | cheddar | blue cheeseadd onions and mushrooms 2.00
CALAMARIbanana peppers | marinara sauce | lightly fried with herb oil 9.25
BACON WRAPPED JUMBO SHRIMPwhite anchovy | scallion | roasted red peppers | lemon butter sauce 13.00
SPINACH & ARTICHOKE DIP parmesan cheese | pita chips 9.75
BURRATA & HEIRLOOM CAPRESE balsamic reduction | olive oil | fresh basil 11.50
TUSCAN NACHOSasiago cheese sauce | grilled chicken | red onion | tomato | banana peppers 9.25
E N T R É E S A L A D S — A L L DAY
CAESAR SALAD romaine | aged asiago | house made croutons 10.95add chicken 5.00 / steak 8.00 / shrimp or salmon 7.00
SPINACH & CRISPY PANCETTAfried goat cheese | toasted pine nuts | sun dried cherries | pear vinaigrette 11.50
SLOW ROASTED TURKEY COBBavocado | applewood smoked bacon | tomato | egg | gorgonzola | red onion | blue cheese dressing 13.00
ANTIPASTO SALAD shredded sopprasetta & grilled chicken | roasted peppers | pepperoncini | mozzarella | fennel 13.00
P I Z Z A A N D F L AT B R E A D — A L L DAY
CHEESE PIZZA 10.75
MEAT COMBO PIZZA 12.00
MARGARITA FLATBREAD cherry tomato | roasted garlic | parmesan | fresh basil 9.00
MEDITERRANEAN FLATBREAD prosciutto | fontina | gorgonzola | kalamata olives | fig jam 10.00
A 19% gratuity will be added to the check for parties of 6 or more.
*Consuming raw or undercooked meats | poultry | shellfish or eggs may increase your risk of foodborne illness.
W H I T E W I N ETASTE /GLASS /BOTTLE
SPARKLING WINESegura Viudas (187ml), Spain .......... 9Mionetto (187ml), Italy.................... 12La Marca Prosecco, Italy .................34Chandon Brut, CA ............................45
CHARDONNAYLouis Latour, France .....................4/8/30A by Accia, Napa, CA ................. 5/9/ 34Morning Fog, Livermore Valley .......... 36
RIESLINGErben, Rheinhessen Germany..5/9/34Pacific Rim, OR ................................ 34
SAUVIGNON BLANCAlma, Chile...............................4/8/30
Oyster Bay, NZ ........................ 5/9/34
Matetic EQ, Chile........................... ..42
PINOT GRIGIOTamas Estates, Italy .................... 4/8/30
Esperto by Livio Felluga, Italy .....5/9/34
Lagaria, Italy ..................................5/9/34
BLEND’S & OTHER WHITESJ Lohr Chardonnay, (1/2 Bottle) ......30Beringer White Zinfandel, CA.4/8/30Bella Sera Moscato, Italy ........ 5/9/34Firesteed, Pinot Gris, OR.................. 38Ken Forrester Chenin Blanc, S.A.... .42Conundrum, CA ................................46
VIRGINIA WHITE SPECIALWhite Hall, Chardonnay ........................ 5/10/38
A Chardonnay with attractive honeyed tropicial fruit and toasty oak. These flavors are beautifully balanced with copious amounts of tangy tart apple and lemon giving the wine a refreshing yet lengthy finish perfect for your seafood dish.
PA S TA — D I N N E R PENNE ORTO capers | roasted pine nuts | kalamata olives | roasted tomato | feta cheese | basil 19.00add chicken 4.00 / shrimp 6.00
FETTUCCINI ALFREDO fresh parsley | parmesan garnish 17.00add chicken 4.00 / shrimp 6.00
SPICY ITALIAN JAMBALAYA penne | chicken | shrimp | spicy Italian sausage | roasted peppers | tomato 20.00
D I N N E R E N T R É E Sadd a tomato & basil soup or our soup of the day 6.00add a market green or caesar salad to any entrée 5.00
PAN-SEARED SEA SCALLOPS*jumbo scallops | crispy risotto cake | fig hash | crab | port reduction 26.50
BALSAMIC CHICKEN grilled chicken breast | arugula and tomato salad | fresh mozzarella 19.50
BEEF & VEGETABLE SKEWER cherry tomato | zucchini | yellow squash | red onion | warm cous cous salad 22.00
CRAB CAKE PLATTER jumbo Chesapeake crab cakes | sweet potatoes | remoulade 25.75
GRILLED CEDAR PLANK SALMON* 7oz salmon | risotto | carrots | peas | mushrooms | taziki 26.50
FLAT IRON STEAK*7oz steak | roasted potatoes | demi-glace 23.50
FIRE GRILLED VEGETABLE PLATTER grilled zucchini |squash | malibu carrots | broccolini | warm cous cous salad 17.50
D E S S E R T S — A L L DAY
CHOCOLATE DECADENT CAKE multiple chocolate layers | house made raspberry sauce 6.75
MILE HIGH CARROT CAKE multiple tier | raisins | cream cheese icing 7.25
HOME MADE APPLE PIE apples | cinnamon | vanilla ice cream 6.75
BREAD PUDDING brioche | golden raisins | custard | vanilla bean bourbon sauce 7.25
CHEESECAKE fresh strawberry | house made strawberry sauce 7.25
HÄAGAN – DAZS ICE CREAMchocolate or vanilla 4.00
SORBETrefreshing seasonal flavor 4.00
A 19% gratuity will be added to the check for parties of 6 or more.
*Consuming raw or undercooked meats | poultry | shellfish or eggs may increase your risk of foodborne illness.
RED VIRGINIA SPECIALRappahannock, Cabernet Sauvignon ...... 5/10/3981% Cabernet Sauvignon Made in Rappanhannocks’ traditional Noblesse style with whole berry fermentation, gentle cap management, and short-vated- this Cabernet Sauvignon is robust and full bodied. Aged 9 months with American and Hungarian oak.
R E D W I N ETASTE /GLASS /BOTTLE
CABERNET SAUVIGNONGreystone, CA ............................ 4/8/3414 Hands, WA .............................5/9/40Jade Mountain, CA ............................. 45
MALBECTerrazas “Alto”, Argentina....... .......... 32Tamari, Argentina ...................... 4/8/34Trivento Reserve, Argentina ......5/9/34
MERLOTRed Diamond, WA ......................5/9/34Washington Hills, WA ........................ 30Columbia Winery, CA ........................ 40
PINOT NOIRSidewise France ......................... 4/8/30Lost Angel, CA ............................5/9/34Parker Station-Fess Parker, CA .......... 36
BLEND’S & OTHER RED’SStarmont, CA (1/2bottle) .................. 30EOS Petit Syrah, CA ............................ 36Murphy-Goode Homefront, CA ......... 45Monte Antico, Italy .................. 5/10/38Decoy Red Blend, CA..................... .... 55
RED VIRGINIA SPECIALRappahannock, Cabernet Sauvignon ...... 5/10/39
Cabernet Sauvignon made in Rappanhannocks’ traditional Noblesse style with whole berry fermentation, gentle cap management, and short-vated- this Cabernet Sauvignon is robust and full bodied. Aged 9 months with American and Hungarian oak.
DINNER
Pecan Crusted Rainbow Trout 17 Maple bourbon butter, green beans, mashed potatoes
Steak* Frites 21 Sliced flat iron steak, house cut fries, arugula salad, lemon aioli
Pan Roasted Salmon* 22 Roasted fingerling potatoes, green beans, lemon buerre blanc
Buttermilk Fried Chicken 18/22 Buttermilk biscuit, mac & cheese, cole slaw, country cream gravy
BBQ Ribs 17/25 Slow roasted, house recipe, BBQ sauce, french fries, cole slaw
Jumbo Lump Atlantic Crab Cakes 27 Broiled or fried, smoked tomato aioli, cole slaw, fries
Seared Sea Scallops 25 White wine garlic butter, tomatoes, basil, jasmine rice
Chicken Virginia 21 Double breast, jumbo lump crab, country ham,
sherry cream, jasmine rice, green beans
Black & Blue* 25 Blackened petite tender, melted blue cheese, sauteed spinach, mashed potatoes
Herbed Ribeye Steak* 28 Roasted fingerling potatoes, sauteed spinach
Autumn Vegetable Pasta 12 Roasted butternut squash, button mushrooms, sauteed spinach,
red onions, rosemary olive oil, cavatappi add grilled or blackened steak*, chicken, shrimp or salmon* 7
Y Entrées Z
~ MONDAY ~Beer Can Chicken 14
½ Priced Burgers
~ TUESDAY ~Chicken Enchiladas 15
~ WEDNESDAY ~Chadwicks Meatloaf 13
~ THURSDAY ~Roast Turkey Platter 16
~ FRIDAY ~Fish & Chips 16~ SATURDAY ~
Chef’s Mixed Grill 25~ SUNDAY ~
Spaghetti & Meatballs 15
Comforts
Salads
Burgers & Sandwiches come with one side TOO MANY CHOICES: - Hand Cut Fries- Sauteed Spinach- Sweet Potato Fries- Onion Straws- Cole Slaw- Ranch Chips- Mac & Cheese- Mashed Potatoes- Veggies- Jasmine Rice
Additional sides 4
Sides
Sandwiches
Burgers
Today’s Soup 4/6 Chef’s whim
Creamy Clam Chowder 5/7 House recipe for 32 years
Firecracker Shrimp 11 Bay shrimp, sriracha aioli, butter lettuce
Fried Green Tomatoes 9 Bacon jam, jalapeno cream drizzle
Chicken Quesadilla 10 Guacamole, salsa fresca, sour cream
Spinach & Artichoke Dip 10 Tortilla chips
Chicken Wings 10 Buffalo or BBQ
Cajun Spiced Chicken Egg Rolls 9 Sweet chili sauce
½ lb. Steamed Spiced Shrimp 13 U peel-em, cocktail sauce, melted butter
Roasted Garlic Hummus 9 Grilled flatbread & veggies
Steamed Mussels 11 White wine, garlic butter, herbs, garlic toast
Black Bean & Beef Chili Nacho Grande 10 Guacamole, jalapenos, salsa fresca, sour cream
Y Starters Z
A gratuity of 18% may be added to parties of 8 or more. We’re happy to make substitutions if and when we can,
an upcharge may apply.*Above items may contain raw or under cooked ingredients.
Consuming raw or undercooked foods may increase your risk of foodborn illness.
JOIN US:Monday for ½ Priced Burgers All Day
Every Wednesday for $5 Martini Night 4pm – 9pm Happy Hour (bar only) Monday thru Friday 4pm – 7pmSaturday & Sunday Champagne Brunch 10am – 4pm
DessertsMud Pie 7
Key Lime Pie 7Cinnamon Pear Crisp 7
Brownie Sundae 6 Upside Down Apple Pie 7Flourless Chocolate Cake 6
Triple Scoop Shake 5Double Scoop Ice Cream 4
Build Your Own 12 Black Angus *, Turkey or Veggie
Add Cheese each 1 Cheddar, Blue, Provolone,
Swiss, American, Pepperjack, Feta or Pimento
Or These each 1 Mushrooms, Chili or Sauteed Peppers
Or These each 1.5 Fried Egg, Applewood Bacon, Ham, Avocado or Guacamole
Above items may contain raw or under cooked ingredients
Tuscan Chicken 10 Arugula, mozzarella cheese, basil tomatoes, pesto mayo,
grilled baguette
French Dip 13 House cooked roast beef, provolone
cheese, sub roll, au jus
Salmon* BLT 13.5 Grilled or blackened, soft potato bun,
Lime chipotle mayo
Cubano 12 Roast Pork, Ham, Swiss, Pickles,
Mustard, Pressed Roll
Corned Beef Reuben 14 Grilled rye, sauerkraut, Swiss cheese,
1000 island dressing
Crab Cake 15 Broiled or fried,
smoked tomato aioli
FGT Grilled Cheese 10 Fried green tomato, pimento cheese, caramelized onions
Fried Catfish Po’ Boy 11Wild blue catfish, shredded lettuce, tomato, remoulade
Butternut Squash & Black Bean Wrap 9
Avocado, arugula, feta cheese, sunflower seeds and chipotle lime vinaigrette
BBQ Pulled Pork 10 Soft potato roll, slaw, pickle chips
Caesar* 5/8 Romaine hearts, parmesan cheese,
herb croutons
Greek 6/9 Kalamata olives, feta cheese,
cucumber, pepperoncini, herb vinaigrette
Field Greens 7/10 Glazed pecans, blue cheese,
balsamic vinaigrette
Boston Lettuce Wedge 7/10 Bacon, spiced walnuts,
grape tomatoes, blue cheese dressing
Arugula & Roasted Beet 11 Feta cheese, dried cranberries, spiced
walnuts, meyer lemon vinaigrette
ADD TO ANY OF THE ABOVE LARGE SALADS, GRILLED OR BLACKENED:
Chicken, Steak*,Shrimp or Salmon* 7
Today’s Catch* & Mediterranean Salad 19
Arugula, tomatoes, kalamata olives, crumbled feta, lemon vinaigrette
Blackened Steak* & Spinach 16
Mango, tomato, bacon, avocado, orange sesame vinaigrette
Seafood Cobb 18 Scallops, shrimp, jumbo lump crab, bacon, avocado, chopped eggs,
blue cheese, tomato, choice of dressing
Classic Cobb 15
Ask about Gluten Free, Vegetarian & Vegan Options203 Strand Street Alexandria, VA 22314
on tapSEASONAL BREW mp
ROTATING HOP LINE mp
CHADWICKS AMBER 6Virginia
HARDYWOOD SINGEL (12 OZ.) 6Virginia
PORT CITY OPTIMAL WIT 6.5Alexandria, VA
TERRAPIN HOPSECUTIONER 6Georgia
YUENGLING LAGER 5.5Pennsylvania
STELLA ARTOIS (12oz.) 5.5Belgium
GUINNESS STOUT 6Ireland
MAGNERS CIDER 7Ireland
BUD LIGHT, USA 5
cocktailsSAILORS HAVE SEA LEGS 6.5
Sailor Jerry’s Spiced Rum, Pineapple, Orange Juice
TRAE’S MARGARITA 8Sauza Hornitas, Cointreau, Fresh
Squeezed Lime Juice, Simple Syrup
FALL SANGRIA 7.5Garnacha, POM Juice, Absolut Pear, Bubbles
FUNNY GIRL 9.5Bluecoat Gin, St. Germain Elderflower
Liqueur, Prosecco
PERFECT PEAR 8Absolut Pear, Peach Snapps,
Apple Juice, Ginger Ale
CRIMSON TIDE 9Clyde May’s Alabama Whiskey,
ginger beer, cranberry juice
beveragesMILK, COFFEE, TEA
ICED TEA, LEMONADE ASSORTED JUICES FOUNTAIN SODA
2.5
OLD DOMINION ROOT BEER VOSS SPARKLING WATER
VOSS STILL WATER 3.5
OLD DOMINION ROOT BEER FLOAT
4
bottlesLAGERS
P.B.R. (16oz.), USA 4.5 BUDWEISER, USA 4.5COORS LIGHT, USA 4.5
ROLLING ROCK, USA 4.5MILLER LITE, USA 4.5MICH ULTRA, USA 4.5
CORONA EXTRA, MEXICO 5CORONA LIGHT, MEXICO 5HEINEKEN, HOLLAND 5.5AMSTEL, HOLLAND 5.5
BROOKLYN LAGER, NY 6SAM ADAMS BOSTON LAGER, MA 6
DEVIL’S BACKBONE VIENNA LAGER, VA 6BUCKLER (NA), HOLLAND 5.5
PILSPILSNER URQUELL, CZECH REPUBLIC 5.5
PEAK ORGANIC FRESH CUT PILS, ME 6.5HEAVY SEAS SMALL CRAFT WARNING, MD 6.5
JEVER PILS, GERMANY 6
REDS & BROWNSLEGEND BROWN ALE, VA 5.5
SMITHWICKS, IRELAND 6NEWCASTLE BROWN ALE, ENGLAND 6
OSKAR BLUES OLD CHUB SCOTTISH ALE, CO 7 NEW BELGIUM FAT TIRE, CO 6
ALESMAGIC HAT #9, VT 6
BLUE MOON WHITE ALE, TN 6BODDINGTONS ALE, ENGLAND 7
OMISSION PALE ALE (gluten free), OR 6ERDINGER HEFEWEIZEN (16.9 oz.), GERMANY 9
STIEGL RADLER, AUSTRIA 6
HOPPYSTONE GO TO IPA, CA 7
BELL’S TWO HEARTED ALE, MI 6.5SIERRA NEVADA PALE ALE, CA 6
VICTORY DIRTWOLF IMPERIAL IPA, PA 7OSKAR BLUES DALE’S PALE ALE, CO 6.5
FIRESTONE WALKER UNION JACK IPA, CA 7.5LAGUNITAS SUCKS IPA, CA 7
EVOLUTION LOT NO. 3 IPA, MD 6.5
DARKPORT CITY PORTER, VA 6
LEFT HAND MILK STOUT NITRO, CO 6.5GREEN FLASH DOUBLE STOUT, CA 9
BELGIANCHIMAY RED TRAPPIST ALE, BELGIUM 10
GOOSE ISLAND SOFIE, IL 9BOULEVARD TANK 7, MO 9
DELIRIUM TREMENS, BELGIUM 10ORVAL, BELGIUM 12DUVEL, BELGIUM 9
BUBBLY
SANTOMÈ PROSECCO 8 / 28Treviso, Italy
GRUET EXTRA DRY NV 34Albuquerque, NM
SWEET & FRUITY
PACIFIC RIM REISLING 7.5 / 26Washington
LIGHT, CRISP, MINERALLY
CA’DI PONTI PINOT GRIGIO 7.5 / 26Lombardia, Italy
BLOEM CHENIN BLANC/ VIOGNIER/SAUVIGNON BLANC 7/ 24
South Africa
MAPUCHE SAUVIGNON BLANC 26Chile
MURPHY GOODE CHARDONNAY 8.5 / 30California
TANGENT VIOGNIER 34Edna Valley, CA
CREAMY, BUTTERY, OAKY
HIDDEN CRUSH CHARDONNAY 10 / 36Central Coast, CA
BONEYARD UNREFINED WHITE 2013 CHARDONNAY BLEND 34
Virginia
A TO Z PINOT GRIS 36Oregon
FRESH & LIGHT
CASTILLO DUCAY GARNACHA 7 / 24Spain
FRUIT FORWARD, MEDIUM BODIED, LIGHT TANNINS
PARALLEL 43 TRIANGULI MERLOT 7.5 / 26Bulgaria
BURIED CANE CABERNET 9 / 32Columbia Valley, WA
EARTHY & FOOD FRIENDLY, OAK AGED
LADERAS DEL VALLE MALBEC 8 / 28Mendoza, Argentina
ANNABELLA PINOT NOIR 10 / 36Carneros, CA
MINISTRY OF THE VINTERIOR PINOT NOIR 38Sonoma, California
REMHOOGTE SOARING EAGLE MERLOT/SHIRAZ/CABERNET 32
Stellenbosch, South Africa
RUSINA CABERNET 38Paso Robles, CA
SPICY & TANNIC, FULL BODIED
ACÓN CRIANZA TEMPRANILLO 40Ribera del Duero, Spain
CONDE DE ALTAVA RIOJA 28Spain
CLINE ZINFANDEL 8 / 30California
Whites & Sparkling
Reds
Symbol indicates raw milk cheese
`
HOUSE SALAD (Chardonnay)............................................................................................6 Mixed greens, grape tomatoes and cucumbers are a perfect starter or complement. Simple, yet scrumptious.
BACON SPINACH SALAD (Rioja)......................................................................................10 Baby spinach, housemade Mozzarella, grape tomatoes, red onion and crispy bacon. Crisp and savory.
ASIAN COBB SALAD (White Rioja)...................................................................................13This abundant plate features romaine lettuce topped with herb roasted chicken, boiled egg, and a bevy of slivered veggies. Finished with a sprig of cilantro, crushed wasabi peas, and a side of our Ginger Vinaigrette. Also available without chicken (we'll just pile on more veggies).
ARUGULA & WARM GOAT CHEESE SALAD (Sauvignon Blanc)............................................11Arugula, candied walnuts and sliced pears make a fresh, rustic combo. Topped with a baked Chèvre medallion.
Leafy GreensAdd Herb Roasted Chicken to your salad...... 3
DRESSINGS: SHERRY VINAIGRETTEBLUE CHEESE
GINGER VINAIGRETTE
MAC ‘N CHEESETIQUE (Bordeaux) ..................10Our award winning mac! Goat Gouda, Asiago and Cacio de Roma topped with truffle-infused bread crumbs. Gluten-free option available for $11
BUTTER-BLUE-BACON (Viognier) ....................10A velvety blend of butternut squash, Gorgonzola, and bacon makes this mac savory yet smooth. Also available without bacon if you prefer.
CHICKEN PARM (Pinot Grigio) .........................11 An Italian classic transformed. Chunks of breaded chicken, Mozzarella, Parmesan, and our own marinara sauce bring this mac to life.
LOBSTER MAC (Brut Rosé) ..............................12 Delicate lobster meat tossed with Fontina Fontal, tarragon, and a touch of Sherry. Decadent indeed!
MacsEach Mac comes in a 10oz portion - Add a side salad...... 3
CREAMY TOMATO ...5(Montepulciano) Our classic recipe is topped with shreds of NY Cheddar. A perfect grilled cheese dipper!
FRENCH ONION ......7(Cotes du Rhone) Slow-cooked caramelized onions and a savory beef broth base. Topped with crusty baguette and
gooey Gruyère
SEASONAL SOUP ....6Ask your server about the current offering
C
CC
CCCCC
MAC 'N CHEESE ARANCINI (Portuguese Red).........................................................................11Our award-winning Mac 'n Cheesetique in a convenient finger-friendly format! Lightly fried and served on a bed of dressed arugula with a side of sauce for dipping. What a way to share the goodness!
SPINACHOKE DIP (Cava).....................................................................................................11For years, our guests have begged for this cozy classic. At long last, we present: artichokes, spinach, Crème Fraîche, Parmesan, and Cream Cheese served piping hot with homemade tortilla chips.
BURRATA (Chenin Blanc)..................................................................................13 The creamiest, richest, best piece of dairy you can get your hands on. Served with garlicky marinated tomatoes and crunchy crostini with a drizzle of balsamic port reduction.
FROMAGE FORT (Riesling) ................................................................................................12 Better than fondue! An ever-changing blend of melted cheeses, white wine and herbs served with crostini for dipping. Limited availability- so grab it while it lasts!
Share PlatesExplore . Savor. Share . All in good company!
CREAMY TOMATO (California Pinot Noir)...............................................................................6 Our classic recipe is topped with shreds of NY Cheddar. A perfect grilled cheese dipper!
FRENCH ONION (Oregon White)............................................................................................8 Slow-cooked caramelized onions and a savory beef bone broth. Topped with sliced baguette and gooey Gruyère.
SEASONAL SOUP .
Ask your server about the current offering!
Soups
Symbol indicates raw milk cheese
GROWN-UP GRILLED CHEESE (Oaky Chardonnay) ................................................... 11Grown-ups have all the gooey fun! Our signature sandwich is made with a heap of artisan Prairie Breeze Cheddar melted to perfection on grilled sourdough
GRILLED PIMIENTO CHEESE (Gewurztraminer) ........................................................ 10Our signature spicy blend of Adam's Reserve Cheddar, Dragon’s Breath , Dubliner & pimientos
ITALIAN STALLION (Montepulciano)........................................................................ 11Genoa Salami joins Aged Provolone, basil Chèvre, and tangy Peppadew Peppers on grilled honey wheat.
BRIE & PEAR MELT (Cava) ...................................................................................... 10Brie and pears take center stage in this unctuous grilled cheese. Adding ham makes it other-worldly, so go for it!
GRILLED CAPRESE (Pinot Grigio) ................................................................... ......... 11An Italian marriage of housemade Mozzarella, tomatoes, fresh basil and basil mayo on grilled ciabatta.
FRENCH ONION PRESS (Oregon Pinot Noir)............................................................. 11Imagine your favorite soup magically transformed into your favorite sandwich. Caramelized onions, melty Gruyere, garlic and crusty sourdough are the perfect partners.
Grilled CheesesServed with Potato Salad, Rosemary Chips or Greens
Gluten-Free Bread is available upon request...... 2
Meaty Add-ons: CHICKENHAMBACONSALAMI
2
‘TIQUE CHEESESTEAK (Cabernet) ............................................................................... 14Our hunky take on this classic is made with tender slices of sautéed flank steak, creamy Italian Taleggio and punchy garlic aioli on crusty ciabatta. It's so rich and filling, we promise you won't go home hungry!
CHICKEN STACK (Unoaked Chardonnay) ...................................................................... 13You'll need two hands for this one! Avocado-marinated chicken breast layered with bacon, mayonnaise, lettuce, and fried onions on a tender brioche roll.
THE "FUN GUY" (Zinfandel) ....................................................................................... 13Vegetarians of the world, rejoice in our one-of-a-kind creation. Sautéed mushrooms, Fontina, and our signature garlic aioli on crusty ciabatta. It's so hearty, you won't believe there's no meat!
Hearty SandwichesServed with Potato Salad, Rosemary Chips or Greens
CCCCC
CC
C
Select your Board items over there!
THE BIG CHEESEA decadent sampling of all ten
cheeses from this week's rotation... 45
SELECT SIX .................................. 28SELECT FIVE ................................ 23SELECT THREE ............................. 15SINGLE ITEM .................................. 8
Choose a mix of cheeses and/or charcuterie
Mixed Boards
All boards come with Leonora Bakery bread, New York Flatbreads,
cornichons and grapes
AccompanimentsDress up your board! Sweet or savory!
Glazed Greek Figs..... 3Clover Honey........... 2Castelvetrano Olives.. 3 Marinated Tomatoes.. 2
Marcona Almonds.... 3Membrillo.............. 2 Extra Cornichons..... 2
Visit our cheese counter to take
home any of the Cheeses
or Charcuterie featured on our
menu
Boards
Dinner Menu served Sunday thru Thursday, 5 p.m. – 9 p.m.
Friday and Saturday, 5 p.m. – 10 p.m.
Starters Soup of the Day 7-9$
Beef Broth French Onion Soup 9$
Burgundy Snails in Garlic, Parsley Butter 8$, Baker’s Dozen 15$
Fried Calamari with Tartar and Spicy Tomato Sauces 10$
Salad DRC: Organic Mesclun with Bleu Cheese, Apple, Caramelized Walnut and a Raspberry Vinaigrette 8$
½lb Shrimp, Peel & Eat, with Clarified Butter & Old Bay Spice 16$
Roasted Beets, Watercress and Pecan Salad 9$
Baby Spinach, Smoked Applewood Bacon, Reggiano Cheese & Roasted Pine Nuts, Caesar Dressing 9$
Homemade Potato Waffle with Carolina Smoked Salmon & Crème Fraîche Sauce 10$
Terrine of Foie Gras with Toast and Sauternes Jelly 17$
Pâté de Campagne with Cornichons and Toasted Country Bread 9$
*6 Raw Oysters on the Half Shell with Mignonette Sauce Market
Main Course *Jumbo Diver Sea Scallops with Spicy Beet Ketchup on Creamy Cheese Jalapeño Risotto with Salmon Roe 28$
2 lbs. PEI Mussels with Chorizo, Jalapeño, Roasted Shallots & Saffron, served with French Fries & Mayo 21$
Rotisserie, 1/2 Natural Chicken with Rotisserie New Potatoes, Squash & Tomato Olivade 21$
Roasted Muscovy Duck Breast stuffed with Royal Trumpet Mushrooms, Cauliflower au Gratin & Black Mission Fig Sauce 28$
*Rack of Lamb with Rosemary Sauce and Garlic Potato Purée 30$
*7oz Center Cut Angus Tenderloin Steak with a Red Wine Sauce, Daily Veggies & Truffle Fries 31$
Classic Osso Bucco on Bone Marrow Risotto and its Reduction Sauce 29$
*Black Angus Burger with 2oz. fresh Foie Gras, Onion Confit & served with Truffle Fries 23$
Beet Risotto with Parmesan Sauce 17$
Sides Rotisserie Potatoes, Creamed Baby Spinach, White Beans & Bacon, Spaetzel 5$
Brussels Sprouts with Honey & Shallots, Cauliflower au Gratin, Parmesan Rosemary Fries 6$
Organic Wild Mushrooms 8$ Orzo Pasta, Risotto with Seasonal Vegetables 9$ Pasta with White Truffle Oil 12$
Dessert Menu served after 11 a.m. daily
Chouquettes 10 Oven-Baked Choux Pastry with Chocolate, Whipped Cream and Raspberry Dipping Sauces 9$
8 Chocolate Beignets with Grand Marnier Orange Crème Anglaise 9$
3 Candied Chestnuts with Vanilla Bean Ice Cream 11$
Apple Tart with Salted Caramel Ice Cream 10$
Crème Brûlée 9$
Organic Ice Cream or Organic Sorbet Assortment (3 scoops) 9$
Chocolate Mousse 6$
Crêpes served all day (see Beverage/Daily Special/ Crêpe page)
Gluten-free Many of our dishes can be gluten-free simply by omitting croissants or bread. Please ask.
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
DID YOU KNOW? We sell our whole, all-natural rotisserie chickens “TO GO” including a baguette & rotisserie potatoes for 4 beginning at 4 p.m. weekdays & noon on weekends 20$
Wine & Beer Beverages Sustainable House Wine, 500ml Carafe 15$ Coffee & Tea
Cabernet, Merlot, Chardonnay, Pinot Grigio, Red Blend Coffee, Regular or Decaffeinated 4$ House Wine By the Glass Red or White 8$, 10$, 14$ Cappuccino 5$ Champagne by the Glass 14$ many Wines by the Glass- Ask Espresso 4$ Double Espresso 6.5$ Champagne Latte 5$ 1 Pierre Larousse, Blanc de Blanc 40 Tea, Iced or Hot (Honey +1$) 3$ 2 House Champagne 95 Milk, Water, Juices, & other Drinks 3 Veuve Clicquot Brut Reims 110 Sparkling Water Bottle 7$ 4 Ruinart Champagne Brut Blanc de Blancs Reims 160 Organic Coconut Water, 11.1oz. 4$ 11 Brut Champagne, Demi-Bouteille 49 Milk (Whole, 2%, Skim, Almond) 3$ Fresh Squeezed Orange Juice 3$ Vins Blanc Calypso Natural Juices (20oz) 3.75$ 60 Pinot Grigio, Barrymore, Monterey, CA, 2013 40 (Lemonade, Peach Lemonade, Arnold Palmer) 70 Bordeaux Blanc, Chât. de Fontenille, FR, 2014 29 Everfresh Natural Juices (16oz.) 3$ 75 Côtes du Rhone, Vins de Vienne, 2011 49 (Apple, Pink Grapefruit, Cranberry, Pineapple) 81 Sauvignon Blanc, Emmolo from Caymus, Napa, 2013 40 BOYLAN Natural Sodas (Ginger Ale, Cream Soda, 3$ 82 Sauvignon Blanc, Touraine, FR, 2014 29 Cream Red Birch Beer, Sparkling Lemonade, Sparkling Cider) 83 Fumé Blanc, Pur Sang, Dagueneau, FR, 2005 175 Coke, Diet Coke, Old Dominion Root Beer, Orangina 3$ 84 Fumé Blanc, Silex, Dagueneau, FR, 2008 175 NEW USDA Organic Lumi Drinks from Charlottesville, VA 87 Sancerre, Alphonse Mellot, FR, 2013 64 2 oz. Shooters 4.5$ 100 Gewurtz, Furst, FR, 2013 33 Gold Rush-Turmeric, Lemon, Ginger, Pear & Cayenne (B6 & Omega-3) 105 Riesling, Joh. Jos. Prüm, DE, 2011 46 Hot Shot-Beet, Lime & Jalapeño (Magnesium & Potassium) 114 Chardonnay, Patz&Hall, 2012 50 10 oz. 6.5$ 120 Bourgogne, Vincent Girardin, FR, 2012 56 Farmhouse Green-Cucumber, Fuji Apple, Kale, Celery, Lemon, Parsley 125 Bourgogne, Puligny Montrachet, Bachelet, FR, 2011 119 Belmont Beet-Beet, Carrot, Celery, Cucumber, Orange, Lemon 128 Bourgogne, Chassagne Montrachet, Bachelet, FR, 2011 119 Big Green-Granny Smith Apple, Broccoli Leaf, Pear, Lemon, Ginger 130 Bourgogne, Meursault, JM Boillot, FR, 2011 129 Upbeet Pear-Pear, Beet, Orange, Lime, Cilantro, Jalapeño 135 Bourgogne, Chablis, JM Brocard, FR, 2013 40 Vins Rouge As part of our commitment to environmental sustainability,
we preserve water as much as possible. We will happily bring you water on request.
200 Henry Fessy, Cru du Beaujolais, FR, 2011 30 205 Malbec, Altosur, Mendoza Argentina, 2014 35 210 Bordeaux Superieur, Clou du Pin, FR, 2014 29 213 Bordeaux, Vieux Château Gaubert, Graves, FR, 2010 60 214 Bordeaux, Chateau Saint-Saturnin, Medoc, FR, 2005 75 215 Bordeaux, Chat. Haut-Beausejour, Saint-Estephe, FR, 2011 59
230 Syrah&Vielles Vignes Grenache, Bastide Miraflors, FR, ‘12 40 235 Chateauneuf du Pape, Dom. Berthet-Rayne, Organic, FR, 2012 74 November Daily Dinner Specials 239 Cornas, Dom. du Tunnel, Stephane Robert, FR 90 240 Côte Rôtie, Villard, FR, 2011 95 260 Bourgogne, Rion, Fr, 2013 50 Monday Curry Lamb Shank with Pearl Cous Cous, 26$ 261 Bourgogne, Nuits-Saint-Georges, Chevillon, FR, 2006 95 Peas & Carrots and Lamb Jus 262 Bourgogne, Gevrey-Chambertin, FR, 2002 105 Tuesday Mushroom Polenta Cakes with Baby
Vegetables and Goat Cheese Sauce 18$
263 Bourgogne, Aloxe-Corton, Michel Gay, FR, 2005 85
269 Pinot Noir, Belle Glos, Sonoma, 2013 89 Wednesday Whole Lobster served with Fresh Local Vegetables & Lemongrass Sauce
270 Pinot Noir, ZD, Napa, 2012 89 Market 272 Pinot Noir, Argyle Reserve, Willamette Valley, 2011 59 Thursday Quail stuffed with Chicken Mousse served
with Wild Rice and Pistachio Sauce
28$ 280 Merlot, Emmolo from Caymus, Napa, 2012 85 281 Merlot, L’Ecole No.41, Columbia Valley, WA, 2011 79 Friday *Seafood Platter Market 284 Merlot, Twomey, Napa, 2007 89 Saturday *Chef Special Market 285 Merlot, Duck Horn, Napa, 2012 99 Sunday Venison Stew with Pearl Onions, Bacon and
Red Wine Sauce 24$
286 Cabernet, Trefethen Oak Knoll Napa, 2011 75 287 Cabernet, ZD, Napa, 2012 85 290 Cabernet, Silver Oak, Napa, 2006 150 293 Meritage, BV Tapestry, 2009 70 294 Meritage, Chappellet, Napa, 2011 60 295 Meritage, Carne Humana from Caymus, Napa, 2012 60
Crêpes All wine selections may not always be available.
Beer 6$ Beer of the Month Available all the time Kronenbourg, 1664, France Stella, Belgium Eggenberg Naturtrub, Austria Bells Amber, Michigan Choose Unbleached Flour or Buckwheat
Full Nelson, Virginia Pale Ale Bard’s Tale, Dragon’s Gold Port City, Monumental IPA, Alexandria, VA Little Sumpin, CA CHEF’S SAVORY CREATIONS 16$ Port City, Porter, Alexandria, VA Port City, WIT, Alexandria, VA Smoked Salmon, Shallots and Dill Crème Fraîche Non-Alcoholic Erdinger Delirium Tremens, Belgium 9$ Rotisserie Chicken, Asparagus and Curry Crème Fraîche
McKenzie's Hard Cider, 12oz., Original or Pumpkin 6$ Ham, Cheese, Mushrooms, Béchamel Sauce
Cocktails Kir, Bloody Mary 9 SWEET Powdered or Organic Brown Sugar 8$ Mimosa Champagne with Fresh Squeezed Orange Juice 8 With Choice of One: Nutella, Strawberry or Raspberry Jam,
Sauternes 10 Virginia Apple Butter, Orange Marmalade or Seasonal Fruit Grey Goose Vodka, Tanqueray 10 Gin, Bacardi Rum, Jack Daniels 11 Each Additional +1$
Johnny Walker Black Whiskey, Silver Patron Tequila 12 ADDITIONS: 2$ each Sapphire Gin, Kir Royal, Grand Marnier, Ricard 12
Woodford Reserve 13
BIRYANI 27.VEGETABLE BIRYANI 12.50 Basmati Rice and fresh mix vegetables richly flavored with saffron and cooked with fine herbs on a low heat. 28.CHICKEN BIRYANI 13.50
Basmati rice and pieces of chicken flavored with saffron and cooked with fine herbs on a low heat.
28a.VINDALOO BIRYANI 15.50
Tandoor roasted boneless pieces of chicken breast cooked with fresh vegetables in vindaloo hot sauce.
29.LAMB BIRYANI 14.50
Basmati rice and pieces of lamb richly flavored with saffron cooked with fine herbs on a low heat.
30.SHRIMP BIRYANI 16.50
Basmati rice and shrimp richly flavored with saffron and cooked with fine herbs on a low heat.
Items 27 to 30 are served with raita and pickles.
VEGETABLE SPECIALTIES
31.DAAL MASALA 11.50 Mix lentil cooked with mild spices 32.VEGETABLE BHAJHEE 12.50
Fresh mixed vegetables cooked over a slow fire in ginger, garlic, tomatoes, and fresh herb sauce.
32a.VEGETABLE KORMA (NEW) 13.50
Fresh mixed vegetables cooked in mild creamy sauce.
33.ALOO GOBHI 12.50 Fresh cauliflower and potatoes cooked with tomatoes, spices and fresh herbs.
34.ALOO SAAG 12.50
Quartered peeled potatoes and spinach, cooked in mild curry sauce.
35.MATAR PANEER 12.50
Fresh home-made cheese cubes cooked with green peas.
36.PALAK PANEER 13.50 Cottage cheese cubes and spinach cooked with flavorful spices and herbs 37.MALAI KOFTA 13.50
Minced vegetables shaped small croquettes, cooked in a flavored sauce
38.BEGAN BHARTHA 13.50 Eggplant roasted in tandoor clay oven, blended with tomatoes, onions and flavorful spices 38a.CHANNA MASALA 12.50 Chick peas cooked in an exotic blend of North Indian spices. 38b.VEGETABLE PANEER MAKHANI (NEW) 14.50 Fresh mix vegetables and cubes of homemade cheese in fresh tomato based creamy sauce. 38c.VEGETABLE MADRAS 14.50 Garden fresh vegetables cooked in medium hot coconut milk based sauce. South Indian delicacy 38d.PANEER KARAHI 13.50
A traditional north-western dish. Pieces of cottage cheese cooked over very low heat with fresh tomatoes, green peppers, and onions in flavorful
thick curry sauce.
38f.VEGETABLE VINDALOO 13.50 Fresh vegetables melody cooked in South Indian hot vindaloo sauce.
BREADS Fresh Baked in our charcoal clay oven 39.ROTI 2.00 Whole wheat bread baked in our clay oven 40.NAAN 2.50 Flat leavened bread baked on the wall lining of tandoori oven. Made with white flour.
40a.GARLIC NAAN 3.00 A naan seasoned with garlic and fresh herbs. 40b.KEEMA NAAN 4.00 A naan stuffed with minced lamb and fresh herbs. 40c.KASHMIRI NAAN 4.50 A naan seasoned with chopped dry fruits and nuts. 41.LACHA PARATHA 3.00 Whole wheat layered bread from tandoor. 42.ONION KULCHHA 3.50 White flour bread layered with chopped onions baked in clay oven 42a.PANEER KULCHA 4.00 Naan stuffed with masala flavored grated cheese. 43. ALOO PARATHA 3.50 Whole wheat bread stuffed with mashed potatoes and spiced peas cooked in our clay oven 43a.BREAD BASKET 9.50 Roti, Naan, Onion Kulcha, and Aloo Paratha
ACCOMPANIMENTS
44.PAPADUM 1.50 Grilled lentil crackers 45.RAITA 3.00 Yogurt mixed with slightly spiced crushed cucumbers 47.MANGO CHUTNEY 3.50 A tangy Indian mango sauce with sweet and sour flavor. 47a.SIDE ORDERS Any Vegetable Specialties 8.50 Large Raita 4.00 Makhani (butter chicken)/Korma sauce 7.00 Curry Sauce 5.50 Large condiments 3.50 Small rice 3.00 Large rice 5.50 Onion salad/Red onion 3.50
DESSERT
KHEER PISTA 3.50 Indian rice pudding, garnished with nuts Served Cold.
GULAB JAMUN 4.50 Golden fried milk ball, soaked in sweet syrup. Served hot.
RAS MALAI 3.50 Flat round disks of Indian cottage cheese, poached in milk, garnished with pistachio. Served cold.
PISTA KULFI 4.00 Traditional Indian home made ice-cream, Pistachio flavor
BEVERAGES
SOFT DRINK 2.00 JUICES 3.50 MASALA TEA 3.00
hot tea cardamom & cinnamon flavor SWEET LASSI (Indian yogurt smoothie) 3.50 MANGO LASSI 4.50 STRAWBERRY LASSI 4.50
FOR PARTY TRAYS TO GO Please visit our website at www.dishesofindia.com or call us at (703)660-6085
Dishes of India beckons with flavorful fare and services"
- Washington Post
"An Indian Standout in Alexandria"
- Washingtonian
Lunch EVERYDAY
11:00 am — 2:30 pm
Dinner SUN-THU 4:30 pm—9:30 pm FRI & SAT 4:30 pm—10:00pm
Lunch Buffet Seven Days A week
1510A Belle View Blvd. Alexandria, Virginia 22307
(703) 660-6085
WWW.DISHESOFINDIA.COM Established 1997
Innovative Indian Cuisine
SMALL DISHES / APPETIZER 1.DAAL SOUP 3.50 A famous South Indian Recipe. Lentil based Curried soup simmerd with herbs and spices. Served with papadum. 1a.GREEN SALAD 3.50 Salad made of fresh cut pieces of cucumber, lettuce, peppers and tomatoes. 2.VEGETABLE PAKORA 4.00
Fried fritters of Onion, cauliflower, and steamed potatoes, cooked in chickpea batter.
3.SAMOSA 5.00 Deep fried triangular shaped pastry, stuffed with spiced potatoes and green peas. Two per order.
3a.CHAAT PAPRI 5.50 Flour chips, bits of steamed potato, and chickpeas, all topped with delicious mixture of sweet and sour tamarind chutney, carriander chutney, and yogurt.
3b.PALAK CHAAT 6.00 Fresh crunchy baby spinach, bits of fresh tomatoes and onions all tossed in the flavorful mixture of yogurt and tamarind sauce. 4.CHICKEN TIKKA 5.50 Boneless strips of chicken breast marinated in yogurt, herbs and spices. Grilled over flaming charcoal. 4a.SEEKH KEBAB 5.50 Minced lamb rolls in fresh herbs and spices. 4b.BOTI KEBAB (NEW) 6.50 Boneless peices of lamb marinated in tandoori spices and roasted in the charcoal clay oven. 4c.TANDOORI WINGS (NEW) 7.50 Chicken wings marinated in flavorful spices and roasted in special oven, tandoor, 6 pieces. 5.ASSORTED APPETIZER 10.50 A mixed platter of appetizers consisting of vegetable pakora, samosa, chicken tikka, and seekh kebab. Serves two. Above items are served with fresh hommade chutneys
FROM CLAY OVEN ’TANDOOR’ 6.TANDOORI MURG 12.50 Half bone-in chicken, marinated overnight in
yogurt, spices and herbs. Roasted in an Indian clay oven called “Tandoor”.
7.MURG TIKKA TANDOORI 14.50
Skewered pieces of boneless chicken breast, marinated in our special recipe, grilled over flaming charcoal clay oven.
7a.HARIYALI TIKKA TANDOORI (NEW) 15.50 Boneless pieces of chicken breast, marinated in fresh cilantro and baby spinach sauce. Roasted in special clay oven tandoor.
8.CHICKEN SHEESH KEBAB 14.50 Pieces of boneless chicken breast marinated in herbs, yogurt and spices. Skewered with tomatoes, onions and bell peppers.
8a.LASOONI KEBAB 14.50 Pieces of boneless chicken marinated in fresh garlic and onion sauce. Roasted in our special charcoal clay oven, tandoor.
9.SEEKH KEBAB TANDOORI 13.50 Minced lamb mixed with ginger-gralic and coriander and then roasted in special charcoal clay oven, tandoor
10.LAMB CHOP TANDOORI 18.50
Fresh tender lamb chops, marinated in chef’s special sauce and grilled over flaming charcoal in clay oven. Skewered with tomatoes, onions
10a.TANDOORI SHRIMP 18.50 Jumbo shrimps, marinated in yogurt and freshly ground spices, skewered and grilled over flaming charcoal in the clay oven. 11.SALMON TANDOORI 18.50
Salmon-fillet marinated in chef’s sauce and grilled over flaming charcoal in clay oven.
11a.MIXED TANDOORI PLATTER 20.50 Chicken Tikka, Seekh Kebob, Lamb Chop and Salmon Fillet. Skewered with tomatoes, onions and bell peppers
Items 6 to 26a & 31 to 38f are served with basmati rice, and mixed pickles.
CHICKEN SPECIALTIES
12.MURG MASALA 12.50 Boneless chicken cooked in thick curry sauce 13.MURG DOH-PEEAZAH 13.00 Boneless chicken delicately cooked with fresh onions, tomatoes and creamy sauce. 14.MURG SAAG 13.50 Boneless chicken cooked with curried spinach
15.MURG VINDALOO 13.50 Tender pieces of chicken and potatoes cooked in our special hot spicy sauce.
15a.MURG MADRAS 14.50
A traditional chicken curry cooked in medium hot coconut milk based sauce. A Southern Indian delicacy.
16.MURG TIKKA MASALA 14.50 Skewered strips of boneless chicken breast marinated in our special recipe, roasted in clay oven and then lightly touched in savory curry sauce.
17.MURG KARAHI 14.00 A traditional north-western dish. Pieces of chicken cooked over very low heat with fresh tomatoes, green peppers, and onions, in flavorful thick curry sauce.
18.MURG MAKHANI (BUTTER CHICKEN) 16.00 Tandoori pieces of boneless chicken breast cooked in fresh tomato based creamy sauce.
19.MURG DHANIYAWALA (NEW) 14.50 Boneless pieces of chicken breast cooked in fresh cilantro and yogurt based creamy sauce.
19a.KASHMIRI MURG KORMA 14.50 Boneless chicken cooked in chef’s freshly blend of exotic spices and Mughlai sauce. 19b.MURG BHAJHEE 15.00 Boneless chicken breast and fresh mix vegetables cooked in aromatic savory sauce.
LAMB SPECIALTIES 20.GOSHT MASALA 14.50 Fresh pieces of lamb cooked with garlic and ginger in curry sauce.
21.ROGAN JOSH 15.50 Fresh chunks of lamb leg, cooked in
Chef’s creamy yogurt curry sauce.
22.LAMB SAAG 15.50 Chunks of lamb with curried spinach cooked in delicate spices and herbs.
22a.DHANIYAWAL GOSHT 16.50 Pieces of lamb cooked in fresh cilantro and yogurt sauce.
23.LAMB KARAHI 15.50 A traditional north-western dish. Pieces of lamb cooked over very low heat with fresh tomatoes, onions, and green peppers, in flavorful thick curry sauce.
23a.LAMB VINDALOO 15.50 Tender pieces of lamb and potatoe cooked in our special hot spicy sauce.
23b.LAMB KORMA 16.50 Pieces of lamb cooked in chef’s fresh blend of exotic spices and mughali sauce.
23d.LAMB MADRAS 16.50 Picese of lamb cooked in medium hot coconut milk based sauce. A southern Indian delicacy
24d.SEEKH KEBAB MASALA 14.50 Minced lamb roasted over charcoal clay ovenand then dipped in onion, ginger and garlic sauce.
SEAFOOD SPECIALTIES 25. SALMON CURRY 16.50
Pieces of Salmon fish cooked in tantalizing sauce.
25a.GOAN-FISH CURRY 16.50 Salmon fish fillet cooked in the Chef’s medium hot coconut milk based sauce. A South Indian delicacy
26.JHINGA KARAHI 16.50 A traditional north-western dish, shrimp cooked over very low heat with fresh tomatoes,onions, ginger, garlic and green peppers in fresh herbs and flavorful spices.
26a.JHINGA VINDALOO 16.50 Shrimp and potato cooked in our special hot spicy curry sauce
TO SHARE . SALADS
TO SHARE
Warm Tavern Nuts 8.00
honey roasted almonds, curried cashews, herb toasted pecans
Tavern Wings 9.50
buffalo or IPA glazed
Charcuterie 14.00
chef’s selection of local cured meats, cheeses, olives
Calamari 9.50
banana peppers, marinara dipping sauce
Mussels 12.50
pancetta, fennel, tomatoes, white wine, basil
Brew Fondue 8.50
cheddar cheese and Stella Artois, beer and pretzel
breads for dipping
Salted Bavarian Pretzel 7.00
creole and honey mustards
Philly Cheesesteak Egg Roll 8.50
shaved sirloin, provolone, onions, chipotle pepper aioli
Sizzling ‘Shrooms 11.50
leeks, brussels sprouts, pancetta, fingerlings, poached egg
SALADS
50/50 Caesar 12.00
baby kale, romaine hearts, torn croutons, parmesan
Chopped Cobb Salad 14.00
field greens, romaine, chicken, bacon, tomato, egg, blue cheese,
avocado, white balsamic vinaigrette
Burrata Caprese 13.00
heirloom tomatoes, fresh basil, extra virgin olive oil
Market Salad 12.00
Baby Greens, spinach, cranberries, candied pecans, goat cheese,
orange pale ale vinaigrette
FLATBREADS . SANDWICHES. MAIN PLATES
* Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness + Served with your choice of french fries, or beer battered onion
rings. A side salad may be substituted for $1 more
FLATBREADS
Margherita 12.00
plum tomato sauce, mozzarella, basil
Mushroom & Chevre 11.00
kale, mushroom tapenade, caramelized onions, goat cheese
Monumental 12.00
tomato sauce, pepperoni, salami, bacon, mozzarella
Additional Toppings 1.00
pepperoni, bacon, salami, caramelized onion,
MAIN PLATES
DC Brau IPA Mac n’ Cheese 14.75
bacon, cheddar, parmesan
Bangers and Mash 15.00
goose island pale ale marinated bratwurst, sauerkraut,
yukon gold sour cream chive mashed potatoes, hot mustard
Bourbon Glazed Salmon* 22.00
roasted pearl potatoes, seasonal vegetables
Stella Artois Battered Fish & Chips 16.00
house tartar sauce and steak fries
Fried Chicken 16.00
pickled vegetables, mashed potatoes
Steak Frites* 24.00
dry rubbed and glazed with beer infused bbq sauce, fries
Cioppino 18.00
mussels, cod, salmon and shrimp, fennel-tomato broth
Quinoa Stuffed Portobello 16.00
summer vegetable sauté, balsamic glaze
Maryland Crab Pot Pie 19.75
peas, mushrooms, leeks, herb cream, served with a side salad
SANDWICHES
King Street Tavern Burger*+ 13.50
4-year aged cheddar, pancetta, tomato jam,
brioche bun
BBQ Pulled Pork+ 12.75
granny smith apple slaw, brioche bun
Quinoa & Black Bean Burger+ 12.50
brioche bun, black beans, corn, red pepper,
smoked paprika, cumin, small salad or fries
Tavern Chicken Sandwich+ 12.50
feta, white balsamic vinaigrette, ciabatta
Bratwurst Rueben Sliders+ 12.75
sauerkraut, 1,000 island, pretzel bread,
3 sliders
DESSERT
Bread Pudding 7.50
NY Style Cheesecake 8.00
Chocolate Waffle 9.00
Seasonal Pie 8.00
The Grown-up Float 8.75
dominion morning glory
espresso stout, vanilla bean
Artisan Cheese & Wine Bistro
LA FROMAGERIE American Artisan Cheeses, Fine Wines & Wholesome Food
Cheese & Meat Boards Select Three Items $18 • Select Five Items $28 • Select Ten Items $46
Small Plates
French Baguette 4 With House infused rosemary oil
House-made pimento cheese 7 Cheddar, peppadew peppers, toasted pecans
Marinated gigante beans 7 Parsley, chili, lemon zest, evo
Roasted mixed olives 7 Burgundy escargots 8 Garlic & parsley butter, puff pastry
Duck foie gras torchon 15 Brioche, spiced pumpkin, vermouth syrup
Sandwiches
Espresso rubbed beef brisket 15 Red pepper aioli*, crunchy slaw
House-made bratwurst 15 Kohlrabi sauerkraut, apples, PbR mustard
Croque Madame 15 Newsom’s Ham, Vermont cheddar Mornay sauce, sunny-side up egg*
Soup & salad
Cream of cauliflower soup 9 Roasted vegetables, pumpkin spice
Autumn vegetable salad 14 bok choy, winter squash, candied pecans, apples, radish, brown butter vinaigrette
Salad of heirloom root vegetables 14 Carrots, beets, turnips, potatoes, honey roasted oats, coriander crème fraiche, blue basil
mains
Mac n’ Cheese 12 Cheddar, smoked Gouda, Parmesan
Shenandoah Berkshire pork chop 25 Brussel sprouts, shiitake mushrooms, salsify cider cream sauce
Chicken and Autumn vegetable tagine 22 apricots, almonds, olives, Moroccan spices.
Duck leg confit 24 White beans, duck prosciutto, braised carrots and kale, ham broth
Beef cheek Bourguignon 25 Celeriac puree, potatoes, autumn vegetables.
Squash & leek buckwheat crepes 16 Dinosaur kale, dried cherries, pistachio-sage brown butter
TO START
ENTRÉESSMOKED CHICKEN POT PIE house smoked chicken, haricot vert, sage, rainbow carrots, peas
22
MAGNOLIA’S SHRIMP AND GRITS jumbo gulf shrimp, chipotle cheddar grit cake, red pepper aioli, scallion
PUMPKIN and SQUASH RISOTTO risotto with roasted autumn squash medley, carmelized shallots, pumpkin puree and white wine
PAN SEARED DUCK BREAST duck fat and butter poached maple leaf duck breast, whipped potato gratin, white truffle/ bacon crème, wild mushroom bread pudding, caramelized shallots (served medium)
26
22
32
REDFISH AND GRITS smoked cheddar grits, maple bourbon butter, scallion
28
ROASTED LAMB roasted lamb, parmesan herb crust, whipped potato gratin, roasted rainbow carrots, red wine reduction
36
TO SHAREPOTATO GRATIN whipped gold potatoes, local cheeses
WILD MUSHROOM BREAD PUDDING wild mushrooms, mirepoix, vegetable stock, roasted garlic
ROASTED SWEET POTATO HASH diced sweet potatoes, fresh herbs, roasted red peppers, duckfat
GARLIC CONFIT and ROSEMARY FRIES confit garlic, rosemary, duck fat
5
6
6
6*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness
LOCAL TEA INFUSIONSdaily flavor
4
DESSERTSAPPLE, RHUBARB and FENNEL OAT CRISP fresh apples, rhubarb and fennel, local honey, ginger gelato
9
BANANAS FOSTER BREAD PUDDING brioche bread, cinnamon, rum, bananas, bourbon caramel, local vanilla ice cream
8
COCONUT RUM CAKE fresh grated coconut, dark rum, toasted coconut, cream cheese and rum glaze, pistachio gelato
8
LOCAL FRENCH PRESS 4
ICED COFFEE 2
Proudly Serving
TEA & COFFEE
MOM’S HOT FUDGE SUNDAE fto chocolate, vanilla bean gelato, fresh whipped cream, brandied cherry
7
EXECUTIVE CHEF: BRIAN ROWEDINNER
WAGYU NY STRIP* responsibly produced beef, yukon gold and chive puree, roasted rainbow carrots, chef’s steak sauce
39
HOT PIMENTO CHEDDAR DIP cream cheese, local cheddar, diced pimentos, hot sauce, served with mini biscuits
8
SQUASH BLOSSOMS lemon thyme infused firefly chevre, truffle and champagne vinaigrette
CHARCUTERIE PLATE rotating selection of artisan cheeses, curred meats, fresh bread sweet house-made pickles, whole grain mustard
PULLED PORK SLIDERS house smoked local pork, buttermilk biscuits, smoked apple bbq, slaw
MAGNOLIA’S CAESAR cornbread croutons, house made dressing, shaved parmesan, fried anchovies (add shrimp $9)
POACHED PEARS and DARK CHERRY BALSAMIC mixed greens, red wine poached pears, gorgonzola crumbles, dark cherry balsamic dressing, sugared pecans
12
21
10
11
12
STUFFED DATES gorgonzola, smoked bacon, bacon fat ranch, scallion
9
Happy Hour
TUESDAY - FRIDAY 4-8 p.m. | Drinks 4 – 8 p.m.| Food 4:30 – 7:30 p.m. |
$6 Draft Beers Old Ox, Belgian Golden Ale Devil’s Backbone, Vienna Lager $6 Call Drinks Beefeater Gin Stoli Vodka Dewar Bacardi Rum Sauza Gold Tequila Jim Beam Bourbon Seagram
$4.50 Domestic Beers $5.50 Premium & Crafted Beers $5.50 Wines by the Glass Santa Luz Chardonnay Santa Luz Sauvignon Blanc Avia Cabernet Sauvignon Santa Julia Malbec St. Kilda Shiraz Conde Villar Red Blend
$5 Appetizers Mornay Chips topped with Mornay sauce, bacon, tomatoes & chives
$8 Appetizers Spinach & Artichoke Dip served with flat bread toast points
Fried Calamari with sambal sauce & remoulade sauce
Traditional Buffalo Wings with a side of bleu cheese dressing
Grilled Lemon Wings Creole Mussels with creole sauce, white wine & garlic butter served with grilled bread Margarita Pizza flatbread with garlic butter, fresh mozzarella cheese, sliced tomatoes & fresh basil
$10 Appetizers Filet Mignon Sliders with bleu cheese & caramelized onions
Crab Cake Sliders with remoulade sauce Cheeseburger served with chips
No one under the age of 21 is permitted at the bar or in the Tavern Room during Happy Hour. Discounts or coupons do not apply to any Happy Hour items at any time. Menus and prices subject to change without notice.
Dinner Menu
Entrées & Seafood
Add a side garden or Caesar salad to any entrée for $3
Bacon and Cheddar Burger 8 oz. burger with lettuce, tomato, bacon, and cheese. Served with French fries
$16
Vegetable Scampi $17 Add chicken $4, salmon $6, or shrimp $7 Served with tomatoes, asparagus, spinach, shallots, broccoli, and parmesan cheese over fettuccine
Southern Fried Chicken $22 Lightly dusted with herbs and spices and served with red beans and rice and sautéed garlic spinach
Grilled Salmon + $22 8 oz. fresh grilled salmon topped with sambal sauce served with whipped garlic Yukon Gold potatoes and caramelized French green beans and shallots
Roast Duck $23 One half Long Island duckling marinated for 24 hours, then slow roasted and finished with apricot glaze. Served with whipped garlic Yukon Gold potatoes and caramelized French green beans and shallots
Pork Chop* + $23 8 oz. French-cut Duroc chop, spice-rubbed, and topped with apple bourbon glaze. Served with sweet mashed potatoes and garlic spinach
Braised Lamb Shank* $24 Topped with rosemary Lamb demi, served with whipped garlic Yukon Gold potatoes, crispy brussels sprouts and shallots
Shrimp & Grits $25 Jumbo shrimp sautéed in white wine, shallots, garlic, tomato, and basil, served with George Washington’s Gristmill Grits
Fish of the Day + Market Price
Grilled or blackened Your choice of lemon butter or chimichurri sauce. Served with whipped garlic Yukon Gold potatoes and sautéed garlic spinach
Add Oscar style for an additional charge
Steaks
USDA top choice or higher aged beef. Cut fresh daily. All steaks are aged for a minimum of 21 days for maximum tenderness and peak flavor.
Steak entrees are accompanied by Yukon Gold garlic mashed potatoes and caramelized French green beans and shallots.
10 oz. Sirloin Steak* + $26 The most tender sirloin cut, lean and full of flavor
Petite Filet Mignon* + $28 7 oz. petite Café Noir Filet Mignon* + $32 7 oz. espresso marinated Filet Mignon with a gentle hint of molasses
14 oz. Bourbon Ribeye* + $34 A tender, well-marbled for peak flavor, bourbon marinated steak
Steak Toppings
Horseradish Crust $3
Chimichurri + $3
Port Wild Mushroom Sauce + $4
Oscar Style: Jumbo lump crabmeat with
béarnaise sauce +
$10
Sides
{Serves two} = Sweet Mashed Potatoes + $6
Whipped Garlic Yukon Gold Potatoes + $6
Red Beans and Rice + $6
Caramelized French Green Beans and
Shallots +
$6
Crispy Brussel Sprouts, Shallots, Garlic,
and Pepper Sauce
$6
Sautéed Garlic Spinach + $6
Grilled Asparagus in a Lemon Herb
Butter +
$6
Beverages
Coffee, Iced Tea, Soft Drinks, or Milk $3
Specialty Teas by the Pot $3
San Pellegrino 16.5 oz. $4.50 1 L $5.50
Aqua Panna 16.5 oz. $4.50 1 L $5.50
Sparkling Apple Cider $4
Mount Vernon Five Farms Root Beer $4
Espresso $4
Cappuccino $5
AppetizersChicken TendersWhite breast of chicken strips, battered andlightly fried served with a honey mustard sauce6.50
Breaded Mozzarella SticksA favorite pub snack served with marinara sauce6.50
NachosHomemade tortilla chips topped with cheddarcheese, fresh diced tomatoes, jalapeños and adallop of sour cream with homemade salsa on theside 7.50
Shrimp KillarneyShrimp sautéed with garlic and homemade salsaserved with warmed pita on the side 8.95
Irish Oak Smoked Salmon*Served with capers, onions, horseradish sauceand rye bread 9.50
Potato SkinsCovered in cheddar cheese and bacon bits, servedwith your choice of sour cream or ranch dip 6.50
Chicken WingsYour choice of Buffalo Style, Jameson BBQ Sauceor Old Bay style wings with a side of blue cheesedressing and celery 9.00
Irish Egg RollsFour Chinese style egg rolls stuffed with ourhouse corned beef, cabbage and potatoes 8.00
Spinach and Artichoke DipServed in a bread boule with a side of tortillachips 8.50
Tuna Bites*Blackened pan seared tuna bites, served withlemon dill dipping sauce 9.50
Breaded Onion RingsOld Irish favorite 6.50
Blue Crunch SaladMixed greens topped with pico de gallo, baconand blue cheese crumbles served with housevinaigrette dressing 8.50
Country SaladMixed Greens, artichoke hearts, heart of palm,tomato, celery, cucumbers, green peppers, tossed in a house vinaigrette 7.75
House Garden Salad 4.00
Soup and SaladA bowl of homemade soup served with a tossed garden salad, crackers and choice ofdressing 7.00
Caesar SaladRomaine lettuce, parmesan cheese, croutons andCaesar dressing 7.50
Soup of the DayHomemade soup of the day, served withcrackers Cup 3.25 Bowl 4.50
soup & saladAdd chicken (6 oz) 4.00 • Add steak* (6 oz) 5.00 • Add shrimp (5) 5.00
Add tuna* or salmon (4 oz) 5.00
Dressing choices: Blue Cheese, Ranch, Thousand Island,Italian, French, House Vinaigrette or oil and vinegar
(additional dressings .50¢)
*Consuming raw or under cooked meats, poultry, seafood or shellfish may increase your risk of food-borne illness
murphy’s®a grand irish pub
713 King Street • Alexandria, VA 22314 • (703) 548-1717 • www.murphyspub.com
Murphys Pub MenuAddressed.qxd_Layout 1 11/9/15 3:43 PM Page 2
*Consuming raw or under cooked meats, poultry, seafood or shellfish may increase your risk of food-borne illness
We will gladly substitute your vegetable side dish with collard greens, per your request
Irish Specialties
from the sea
Shepherds PieSlow cooked ground beef in a light gravy saucewith peas, corn and carrots. Topped withmashed potato and cheese then baked. Servedwith a dinner roll and butter 15.00
Hot and Hearty Irish StewA generous bowl of stew consisting of beef,celery, potatoes, carrots, peas and onions in abeef broth. Served with bread and butter 9.00
Beer-Battered Fish & ChipsFresh North Atlantic cod fillets lightly fried in Murphy’s Signature beer batter and servedwith Murphy’s cottage fries 10.00
Pork ChopFrench cut, bone-in pork chop lightly dusted andsauteed, topped with peppercorn sauce. Servedwith mashed potatoes and vegetables 13.00
Homemade Chicken Curry and RiceHearty chunks of chicken and onionssimmered in a homemade curry sauce andserved over a bed of rice pilaf 13.00
Corned Beef and CabbageThinly sliced brisket of corned beef served withboiled green cabbage, boiled potatoes and boiledcarrots with mustard sauce on the side 10.00
Jameson’s Strip Steak*Charbroiled, 12 oz. New York Strip seasonedwith spices and Jameson’s Irish Whiskey servedwith baked potato and fresh vegetables 17.00
Irish Meat and Potato PieA homemade blend of beef, sausage, mincedonions and mashed potatoes in a pie toppedwith gravy and served with Murphy’s cottagefries or fresh vegetables 10.00
Paddy’s Hot Roast BeefServed open-faced on white bread topped withgravy, mashed potatoes and fresh vegetables onthe side 8.75
Bangers & MashA traditional Irish dish of sausage and mashed potatoes, topped with green peas and gravy 9.95
Seafood PlatterFresh fish filet, shrimp, jumbolump crabcake and select oysterslightly breaded and deep fried,served with cottage fries 17.00
Broiled Salmon*Fresh salmon broiled in a lemonand white wine sauce, servedover rice pilaf with freshvegetables 16.00
Fried ShrimpLightly fried fresh shrimp,served with Murphy’s cottagefries and cole slaw 14.00
Cajun JambalayaJambalaya pasta with penne, chicken, shrimp andandouille sausage mixed with peppers and onionsand served with garlic bread 16.00
Seafood PastaShrimp, mussels and clams sautéed in a white winegarlic sauce and served with garlic bread 15.95
pasta
Fried Select OystersHand breaded lightly friedoysters, served with Murphy’scottage fries and cole slaw 13.00
Crabcakes ChesapeakeMade fresh daily with blendedjumbo lump crabmeat, lightlyfried or broiled served with riceand fresh vegetables 18.00
murphy’s®a grand irish pub
713 King Street • Alexandria, VA 22314 • (703) 548-1717 • www.murphyspub.com
Murphys Pub MenuAddressed.qxd_Layout 1 11/9/15 3:43 PM Page 3
*Consuming raw or under cooked meats, poultry, seafood or shellfish may increase your risk of food-borne illness
French Fries 2.99
Cole Slaw 1.99
Baked Potato 2.99
Vegetables 3.99
Collard Greens 3.99
Mac & Cheese 3.99
side orders
Charbroiled Murphy Burger*Fresh Angus burger topped with Canadian bacon, lettuce, tomato and pickle, melted
provolone cheese, served with cottage fries 8.00
Charbroiled Hamburger*Angus burger charbroiled with lettuce, tomato and pickle, served with cottage fries 7.00
Add cheese 0.50
Irish ReubenGrilled corned beef served open-faced on rye bread with sauerkraut, thousand island dressing
and topped with melted provolone, served with cottage fries and pickles 10.00
Murphy’s Breast of ChickenGrilled breast of chicken topped with Canadian bacon and melted provolone cheese
served with lettuce, tomato, pickles and cottage fries 9.00
French Dip SandwichShaved roast beef topped with melted provolone cheese on a toasted sub roll served with cottage fries and Au Jus 9.00
Vegetarian BurgerCharbroiled medley of vegetables and spices served with cottage fries 5.99 Add cheese 0.50
Pulled Pork SandwichSlow cooked pork with homemade Jameson BBQ sauce
served with cottage fries and cole slaw 7.95
Pork Tenderloin SandwichBreaded pork tenderloin, deep fried and served on a sesame bun with pickles and
sweet onions. Served with cottage fries 9.00
Crabcake ChesapeakeMade fresh daily with blended jumbo lump crabmeat, lightly fried or broiled
served with cottage fries 11.00
hearty sandwiches
(loaded add 1.50)
murphy’s®a grand irish pub
713 King Street • Alexandria, VA 22314 • (703) 548-1717 • www.murphyspub.com
Murphys Pub MenuAddressed.qxd_Layout 1 11/9/15 3:43 PM Page 4
One Check Per TableAn 18% gratuity will be added to parties of 6 or more
Be prepared to show I.D. more than once
Tea
Hot Chocolate
Milk
Coffee
Mock Irish Coffee
SodaCoke, Diet Coke, Sprite, Ginger Ale, Orange Juice, Pineapple Juice, Iced Tea, Lemonade, Apple Juice
Cranberry Juice
NON ALCOHOLIC beverages
Homemade Apple Crisp 4.29
Bailey’s Irish Chocolate Cake 4.99
Homemade Bailey’s Bread Puddingwith caramel sauce 4.29
Jameson CakeThis delicate cake is baked fresh in house, topped with our Jameson sauce 3.99
Ice CreamChocolate or Vanilla 1.50
Add ice cream to any dessert 1.00
desserts
Hamburger 5.99
Cheeseburger 5.99
Irish Stew 5.99
Chicken Tenders 5.99
Corn Dog 5.99
Mac-N-Cheese 5.99
Children’s MenuAll Children’s meals include french fries and a beverage,
except Mac-N-Cheese and Irish Stew
GuinnessHarp
SmithwicksBudweiserBud LightCarlsbergIPA
Smithwicks Pale Ale
Magners CiderMurphy’s AleMiller LiteSam Adams
Sam Adams SeasonalYuengling
DB Vienna LagerKilkenny
Bud LightBudweiserCoors LightCoronaTennents
Port City IPAStella
Miller LiteNew Castle
PBRYuengling LightHefeweizenCrabbies
O’Douls N.A.Bold Rock CiderPort City WittRed Bridge (Gluten Free)
bottled beerdraft beer
Blue Moon
Fish and Chips 5.99 Grilled Cheese 5.99
murphy’s®a grand irish pub
713 King Street • Alexandria, VA 22314 • (703) 548-1717 • www.murphyspub.com
Murphys Pub MenuAddressed.qxd_Layout 1 11/9/15 3:43 PM Page 5
Welcome to Restaurant EveHow you eat affects the whole food system.
Our menu reflects the Virginia growing season and features the best hand-fed, farm-raised, organically-grown bounty our region has to offer. We support humane, sustainable and responsible farming practices for the simple fact;
local food, raised and produced by people who care, tastes better.
The Bistro Menu
K First Course LBouchot Mussels with Naam Jim and Spring Onions $18
Butternut Squash Agnolotti with Walnuts, Sage and Smoked Ricotta $19
Leedstown Broccoli with Pennsylvania Feta, Cipollini and Poached Garlic $16
u Tartare of Pasture Raised Beef with Worcestershire Emulsion and Rye Bread $19
Pineapple Squash Panna Cotta with Garam Masala, Pepitas, Yoghurt and Stayman Apple $18
Filipino Street BBQ $20
Venison Sausage with Farro, Beech Mushrooms and Sherry-Venison Jus $19
K Main Course L “Bouillabaisse” $35
Fillet of Madai with Parsley Root, Radish, White Candy Onions and Miso Vinaigrette $38
Crisp Veal Sweetbreads with Vermont Cranberry Beans, Sage and Veal Jus $36
“Jinga Palak” $36
K “Eat Your Steak with Relish!” $39
Roasted Fillet of Fluke with Red Curry and Young Bok Choy $35
Breast of Beaver Creek Farm’s Squab with Celery Root, Preserved Lemon and Squab Glaçe $36
WARNING: You must be brave to order this dish $33
K To Accompany L $8
Stir Fried Baby Bok Choy • Heirloom Carrots • Baby BeetsFingerling Potatoes
3 Courses $50 Prix Fixe is available at the Bar, Every Night Items marked with K carry a supplement.
Creation u Charred Hamachi “Saint Elmore”
or Terrine of Foie Gras with Toasted Brioche and Poached Asian Pears (Supplement $10)
SurfButter Poached Maine Lobster with Heirloom Carrots, Baby Ginger and Cilantro
Farm Crisp Veal Sweetbreads with Broccoli Purée, Candy Onions and “XO” Sauce
RangeRagoût of Path Valley Farm’s Suckling Pig with Young Leeks, Poached Garlic and Pork Jus
orLoin of Pasture Raised Beef with Vermont Cranberry Beans and Yellow Finn Potatoes (Supplement $10)
EdenFig Leaf Semifreddo with Beurre Bosc Pears
orAmano Chocolate Mousse with Persimmon Butter and Black Walnut Ice Cream (Supplement $10)
AgeArtisanal Cheese from Our Kitchen (Supplement $15)
Sommeliers’ Wine Pairing Available
An Irishman’s Filipino ~Asian Inspired Tasting Menu “Sana nasiyahan kayo sa inyong hapunan!”
Served Family Style ~ $65 Per Guest Beverage Pairing Available
“Le Sauvage Mange de la Nécissité, L’Homme Civilisé du Desir”
The Chef’s Tasting Menu $105 per guest • 5 Courses$165 per guest • 9 Courses
The CraftersChef - Proprietor ~ Cathal Armstrong • Managing Partner ~ Todd Thrasher
Chef De Cuisine ~ Ryan Wheeler Pastry Chef ~ Joshua Jarvis
Service Director -Sommelier ~ Nikki Gulick
e
Desserts $14Amano Chocolate - Brown Butter “Birthday Cake”
Lemongrass Ice Cream Sandwich with Benne Seeds and Asian Pears
Cream Cheese Cake with Raspberry Jam and Petit Beurre
Virginia Chestnut - Milk Chocolate Turinois with Bosc Pears and Poached Chestnuts
Warm Butternut Sponge with Créme Fraîche Ice Cream and Persimmon Butter
Selection of Ice Creams and Sorbets
Artisanal CheeseSelect 3 $18 Select 5 $23 Select 7 $27
Spring Brook Farm, Reading, VermontConsider Bardwell Farm, West Pawlet, VermontNettle Meadow Creamery, Warrensburg, New YorkVulto Creamery, Walton, New YorkGrubb Family, County Tipperary, IrelandVulto Creamery, Walton, New YorkWest�eld Farm, Worcester, MassachusettsFromagerie L’Amuse, Brabant, HollandCaromont Farm, Esmont, VirginiaP.A. Bowen Farmstead, Brandywine, MarylandSpring Brook Farm, Reading, VermontParish Hill Creamery, Westminster West, VermontNettle Meadow Creamery, Warrensburg, New YorkConsider Bardwell Farm, West Pawlet, VermontBonnieview Farm, Craftsbury Common, Vermont
Ashlyn (C) R
Slyboro (G) R
Kunik (C)(G) P
Ouleout (C) R
Cashel Blue (C) P
Walton Umber (C) P
Blue Bonnet (G) P
L’Amuse Gouda (C) R
Red Row (C) R
PG Blue (C) P
Windsor Tomme (C) R
Su�olk Punch (C) R
Three Sisters (S)(C)(G) P
Manchester (G) R
Mossend Blue (S) R
• Teaism Blend• Teaism Blend• Teaism Blend
• Fujian Province, China
• Fujian Province, China• Fujian Province, China
• Fujian Province, China
• Sri Lanka• Sri Lanka
Loose Leaf Tea $ 6.00 QUIET EVENINGBLOOD ORANGEWORLD PEACE TISANE
YIN ZEN SILVER NEEDLE
JASMINE PEARLSDRAGON WELL
ANXI
PU-ERHEARL GREY
Herbal Tea
White Tea
Green Tea
Oolong Tea
Black Tea
DEBUT
Frites ~ House-Cut Fries, Belgian-Style Mayonnaise, Serrano Aïoli (V) (GF) $6.
Trio of Dips ~ Pimento Cheese, Carrot Dal, Hummus, Lavosh & Crostini (V) (GF**) $11. Clam Chowder ~ Cream, Vermouth, Potatoes, Bacon, Onion (Entree size in a Bread Boule) $8. / $16. Kale & Apple Salad ~ Purple Cabbage, Walnuts, Shaved Andes Cheese, Rosemary-Cider Vinaigrette (V) (GF**) $12.
Niçoise Salad ~ Tuna, Green Beans, Red Peppers, Eggs, Capers, Potatoes, Red Wine Vinaigrette & Aïoli (GF) $10. / $18. Savory Tart ~ “French Pizza” with Wild Mushrooms, Leeks, Olive Oil & Herbs (V) $11.
Mussels ~ Caramelized Apples, Creme Fraiche, Onion & Rosemary (Add Frites) (GF**) $14. / $18.
Fried Ravioli ~ Red Pepper, Italian Herbs with Marinara (V) $9.
Gnocchi ~ Squash, Caramelized Onions, Pepitas, Chicken Stock, Sage & Thyme $9.
The Big Bad ~ Our Composed Board of Favorites: House Pâtés, Meats, Cheeses & Nibbles (GF**) $35.
MAIN PLATES DU JOUR Poulet Rôti ~ Roasted Half Chicken, Lemon Bay Glaze, Mixed Greens, Frites (GF) $19.
Bolognese Romagna ~ Penne, Beef, Cream, Tomato, Chili Flake, Parmesan, Garlic Bread $18.
Shrimp in a Bread Boule ~ Cream, Tomato, Brandy, Mirepoix & Fresh Herbs $21. Green Sausage ~ House-Made Sausage, Mustard Greens, White Beans, Garlic, Caramelized Onions (GF) $21.
Beef Bourguignon ~ Fingerling Potatoes, Turnips, Carrots & Cippolini Onions $25.
Spanish Seafood Stew ~ Shrimp, Fish, Mussels, Chorizo, Roasted Red Peppers, Potatoes, Onions & Aïoli (GF**) $18.
Duck Confit ~ Du Puy Lentils, Frisée Salad, Dried Cranberries & Red Wine Vinaigrette (GF) $24.
Gumbo Louisiane ~ House-Made Andouille Sausage, Chicken & Rice $20.
Amish Chicken Green Salad ~ Mixed Greens, Market Vegetables, Lavosh & Red Wine Vinaigrette (GF**) $16.
NOSHES
Baguette & Butter $2. • Marinated Olives & Sweet & Spicy Pecans $7. Extra Fruit & Nut Bread, Baguette, Lavosh, Crostini $.50 • Gluten-Free Crackers $2.
Ring Mistress - Kristin Evans • Soigne Sommelier - Chris McCririe The Butcher - Dan Fisher • Demo Extraordinaire - Larry Blevins
Curd Nerd - Justin Owens • Pastry Juggler - Christian Kloc
(V) Vegetarian • (V**) Can be made Vegetarian • (GF) Gluten-Free • (GF**) Can be made Gluten-Free
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness. § May contain raw or undercooked ingredients.
Our charcuterie, pates, sausages, pasta, and bread are all house made and available in the market. 10% off market purchases when you dine in the wine bar, show your receipt to the cashier.
Welcome to Sonoma Cellar Wine Tasting Room and Bistro!
Soup and Ladle
Butternut Squash Soup with Star Anise (V, VG, GF) Cup…6 | Bowl…8
You won’t believe that this flavorful soup with no cream can be so velvety!
Two-Celery Soup (V, GF) Cup…6 | Bowl…8 A combination of celeriac and celery makes this soup tastefully unique! A house fave!
Lent i l -Cum in Chi l i (V, GF) Cup…6 | Bowl…8 Meatless and packed with flavor. Served with sour cream, cheese and scallions.
Crunchy Greens
C ranberry and Alm ond (GF) Small…7 | Large …12 Mixed greens, dried cranberries, almonds, feta, lardons, and sweet red wine vinaigrette.
Ca l i fornia Sunset Salad (V, VG, GF) Small…7 | Large …12 The ultimate healthy kick! Chopped kale, beets, carrots, and fresh mango salsa. It is lightly dressed - energizing and cleansing.
Sonom a Chicken Salad (GF) Small…7 | Large …12 Tender shredded roasted chicken breast, crunchy cashews, red grapes, scallions,
and a light touch of mayo on a crusty baguette.
M ushroom W heat Berry Salad (V , VG, GF) Small…7 | Large …12 Nutty wheat berries and earthy mushroom mix combines for a winter salad that’s worth digging in!
Extras: Gr i l led Chicken …4 Seared Shr im p …5
Light Fare and Small Plates
B r ie and F ig Jam Crost in i …11 Nicely spiced homemade fig spread layered on toasted bread with warm Brie cheese, shredded green apples and pepitas.
Ju icy PEI Steam ed M ussels (GF) …17 (1 lb.); …10 (1/2 lb.) Delicious mixture of garlic, parsley and tomatoes in a white wine broth. Served with toasted bread for dipping.
As ian M ini Crab Cakes …16 Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. Wasabi mayo, seaweed and pickled ginger complete this dish.
M oroccan Beef Kabobs, Roasted Red Pepper A iol i …14 A homemade marinade adds tang and tenderness to these beefy and tender kabobs served on a bed of sweet and savory couscous.
Spanish Tapas (GF) … 10 Manchego cheese, chorizo and Mambrillo threaded on a bamboo skewer and drizzled with reduced balsamic vinegar.
Getting Serious – Bigger Plates
Russ ian River Pork Chop …22 Boneless and tender –infused with a lemony tarragon and mustard sauce Gilroy Garlic Mashed Potatoes.
Bodega Bay Shr im p …20 Shrimp, tomatoes, garlic, parsley and spaghetti of zucchini and yellow squash finished with extra-virgin olive oil.
Ch icken Tagine on a Bed of Vegetable Couscou s …19 An aromatic, sensual dish composed of tender chicken, preserve lemon and golden raisin. Fabuloso!
Beef Estouffade …21 A lighter version of Beef Burgundy. Slow cooked with black olives, mushrooms and carrot to fork-tender and served on pappardelle.
Between the Slices
Sonom a Cel lar Burger* …15 The classic American Burger with a bistro twist: sliced endive in a Dijon mustard vinaigrette, nutty Gruyere cheese and tomato on a brioche bun.
V i rg inia Country Ham & Cheese Sam m ie …15 Smoked country ham, bourbon mustard, apple slaw squished between Marko’s Sonoma-style sourdough bread.
Por tabel la Press (V) …13 Grilled portabella mushroom cap, roasted red peppers, fresh mozzarella, arugula and red onion on toasted rosemary focaccia.
SoCel F ish Tacos with Spicy M ango Salsa …15 Marinated white fish in lime juice, garlic, chili powder, cumin topped with a tangy cabbage slaw accented by the mango salsa.
Cheese and Charcuterie Plates
W est Coast Cheese Plate …18 A selection of fine West Coast cheeses: Smokey blue, Humboldt Fog goat, Cheddar and Tome Point Reyes.
Charcuter ie P late …20 Locally sourced from Statchowski: Mortadella, Genoa Salami, Prosciutto and a slice of our homemade Duck Terrine w/Pistachios. Served with Celery Rémoulade, Cornichons and Dijon Mustard!
V = Vegan VG = Vegetar ian GF = Gluten Free
*********• Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food
borne illness. The asterisked items are served raw or undercooked or may contain raw or undercooked ingredients. Our culinary community produces dishes that include peanuts, tree nuts, cow’s milk, egg, wheat, soy, shellfish and gluten. Please inform your server if you have any food allergies.
Copyright, 2015, Sonoma Cellar, LLC
Welcome to Sonoma Cellar Wine Tasting Room and Bistro!
Sweets for the Sweet Hazelnut Brownie …8 A decadent brownie for true chocolate lovers!
Lavender Crèm e Brûlée (GF) …9 Who says that lavender grows only in Provence? Why in California, of course!
Dark Chocolate M ousse with Raspberry Coul is …8 You won’t believe that this decadent dessert has no added sugar or egg yolk!
I ce Cream …8 Fresh from Morenko’s, a local ice cream maker:
• Orange Chocolate Chip • Sweet Corn (not a typo, it’s terrific!)
Addit ional Sweets Please ask your server for details.
Sweet Potato Cake …8 A traditional seasonal cake with an orange-vanilla-Grand Marnier syrup.
Sides Gilroy Gar l ic M ashed Potatoes …6 Spaghett i o f Zucchini and Yel low Squash …6 Egg Noodle Pappardel le …6 Gar l icky Spinach …6 Sweet and Savory M oroccan Couscous …6
Beers and Cider
Anchor Steam Big Leaf M aple, CA …6 Bear Republ ic , Racer 5 IPA, CA …6 Deschutes M irror Pond Pale Ale , OR …6 Deschutes Black Butte Porter , OR …6 Lagunitas L i l ’ Sum pin’ Sum pin’ A le, CA …6 Lagunitas Czech Pi lsner , CA …6 New Belgium Pum pkin Ale , CO …6 Yuenl ing Oktoberfest , NY …6 Old Bust Head Am erican Pale A le , VA …6 Fly ing Dog Blood Orange Ale , M D …6 Fly ing Dog Counter Culture Brown Ale , M D …6 Angry Orchard Apple Cider, M D …6 Sonom a Cider – Hatchet Apple …6 Sonom a Cider – Hatchet Pear …6 Not Your Father ’s Root Beer , W I …6
Drinks
Bott led soda (Coke, Spr i te , Spindri f t ) …3.5 Saratoga bott led water (s t i l l and sparkl ing) …3.5 | 7 One Hope Cof fee … 5 One Hope Espresso … 6 One Hope Cappuccino …6 Teas Hot | I ced …3 Organic Horizon W hite & Chocolate M ilk … 2.5
* * * * * * *
Sonoma Cellar – Who We Are… It all began with the simple desire to share a passion for American- made wine with the metro Washington, D.C. community. Sonoma Cellar was established in 2015 by Rick and Elizabeth Myllenbeck to replicate the comfortable, casual, friendly, unforced cool ambience of a traditional California wine tasting room, and offer a broad selection of freshly prepared and delectable craft foods prepared by our Executive Chef, Chef Bernard.
Follow Us Check us out and keep track of the latest information, menu changes, wine additions and other special activities and events. Website: www.mysonomacellar.com Facebook: https://www.facebook.com/pages/Sonoma-Cellar/ Twitter: @mysonomacellar Instagram: sonomacellar
207 King Street Old Town Alexandria, Virginia 22314
703.566.9867 www.mysonomacellar.com
815 S. Washington St. Old Town Alexandria, Virginia
703-836-6222 www.southside815.com
SOUTHERN CASUAL CUISINE
STARTERSBOARDINGHOUSE BREADBASKET 3Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter.
CLASSIC RED BEAN CHILI 6.5Served with cornbread.
SOUTHERN FRIED PICKLES 6.5Our State Fair pickles flash fried in Southern breading. Served with remoulade sauce for dipping.
FRENCH QUARTER HOT WINGS 10Served with carrots, celery and blue cheese dressing.
“815” BISCUITS 10.5Fresh backfin crab and Virginia ham simmered in our homemade country gravy and served over sweet potato biscuits.
NEW ORLEANS BBQ SHRIMP 11Four large shrimp grilled in a marinade of ale, brown sugar, and garlic then plated over cheddar grit cakes dressed with a tasso maque choux.
FRIED OYSTERS ROCKEFELLER 10.5Crunchy fried oysters plated over a bed of mashed potatoes and a spinach, bacon, and parmesan cream puree.
PIMENTO CHEESE FRITTERS 8Flash fried with a panko crust. Served with white BBQ sauce for dipping.
“SOUTHSIDE” NACHOS 10Your choice of Carolina pulled pork or jalapeno-honey pulled chicken and then topped with cheddar and jack cheese, lettuce, pico de gallo and sour cream.
SOUTHERN CHICKEN STRIPS 9Served with remoulade sauce for dipping.
CRISP ONION STRINGS 7Served with BBQ ranch for dipping.
PULLED PORK QUESADILLA 11Carolina pulled pork, cheddar and Jack cheeses, black beans, and pico de gallo.
SALADS
PULLED CHICKEN SALAD 11Jalapeño honey pulled chicken served over house greens topped with black beans, shredded cheddar and Jack cheeses, pico de gallo, carrots, and a side of BBQ ranch dressing.
HOUSE GREENS 6Fresh chopped greens with cucumber slices, diced tomatoes, carrots, shredded cheddar, and house made croutons.
— Grilled, Marinated Chicken Breast add 6— Grilled, Marinated Beef Tenderloin add 8— Grilled BBQ Shrimp add 8— Grilled Salmon add 8
CLASSIC CREOLE CAESAR* 6Tossed with fresh homemade croutons and parmesan cheese.
CHICKEN CAESAR* 11Our classic Creole Caesar topped with an 8-ounce grilled skinless chicken breast. (Blackened with cajun spices for an additional .75)
CHOPPED COBB 11.5Fresh chopped romaine tossed with honey mustard vinaigrette, topped with chopped chicken, egg, bacon, tomatoes, avocado, and crumbled bleu cheese.
“SOUTHSIDE” SEAFOOD* 14Grilled New Orleans BBQ Shrimp and Lemon-Pepper Tuna served over fresh chopped greens topped with sliced cucumbers, diced tomatoes, and carrots. Served with choice of dressing.
SAVANNAH STEAK* 14Fresh chopped greens topped with slices of marinated beef tenderloin, roasted red peppers, crumbled bleu and crisp onion strings tossed in a BBQ ranch dressing.
Your choice of Honey-Mustard Vinaigrette (GF), BBQ Ranch, Caesar (GF), Balsamic Vinaigrette (GF), Blue Cheese or Lemon Poppyseed Vinaigrette (GF).
CRAB AND ARTICHOKE DIP 10.5Blend of artichoke hearts, backfin crabmeat, and cream cheese. Served with herb seasoned, oven toasted French bread for dipping.
FRIED GREEN TOMATOES 7.5Served with remoulade sauce for dipping.
BIG NOODLE MAC ‘N’ CHEESE 7
GRILL AND PAN SPECIALTIESCHESAPEAKE STRIP STEAK* 22Fourteen ounces of Certified Angus New York Strip firegrilled with a herb and spice rub then finished with a crab and smoked Gouda gratin. Accompanied by mashed red potatoes and sautéed garlic green beans. (GF)
LEMON-PEPPER TUNA STEAK* 22Fresh yellowfin tuna firegrilled with a citrus pepper spice rub. Served with remoulade sauce. Accompanied by Mason-Dixon mashed potatoes, cheddar grits, and Southern greens. (GF)
JAMBALAYA PASTA 18.5Gulf shrimp, andouille sausage, roasted chicken and chopped vegetables tossed with penne pasta in a Cajun cream sauce.
FRIED CHICKEN PASTA 18.5Boneless chicken breast flash fried in our Southern breading then served atop penne pasta sauteed with sun-dried tomatoes, asparagus, and portobello mushrooms in a spicy cream sauce.
PECAN CHICKEN BREAST 18A pan seared 8-ounce chicken breast dredged in chopped pecans. Accompanied by Mason Dixon mashed potatoes, cheddar grits and Southern greens.
SOUTHERN FRIED PORK CHOPS* 18Two center-cut chops deep fried in our Southern breading then topped with country onion gravy. Accompanied by mashed red potatoes and sautéed garlic green beans.
CHARLESTON CHICKEN 18Tender chicken breast, shrimp, kielbasa, corn and shallots sauteed in a sherry butter. Accompanied by mashed, skin-on red potatoes and Southern greens.
BBQ RUBBED RIBEYE* 21Twelve ounces of Certified Angus BBQ-rubbed ribeye topped with a bacon and bleu cheese butter. Accompanied by mashed red potatoes and sautéed garlic green beans. (GF)
RAINBOW TROUT 18Fresh rainbow trout fillet pan sauteed with roasted pecans and crabmeat in a citrus wine sauce. Accompanied by rice and fresh vegetable.
GULF-SPICED CHICKEN BREAST 16A grilled 8-ounce skinless chicken breast marinated in Caribbean jerk seasonings and served with peach-pepper jelly. Accompanied by black beans and rice.
House Greens or Classic Creole Caesar Salad* with any Entree for only 3.5
A Boardinghouse Breadbasket with any Entree for only 2
GLUTEN-FREE ITEMS INDICATED BY (GF)Gluten-free salad dressings include Balsamic Vinaigrette Dressing, Honey Mustard Vinaigrette, Caesar Dressing, and Lemon Poppyseed Vinaigrette
We accept reservations for parties of six or larger.
Gratuity of 20% will be added to parties of ten or larger.
SOUTHERN CLASSICSGRILL AND PAN SPECIALTIESBABY BACK RIBS Half-rack 15 Full-rack 22Old Town’s finest, slow-cooked for “fall off the bone” perfection. Accompanied by french fries and coleslaw. (GF)
“SOUTHSIDE” MEATLOAF 16Homemade recipe of ground beef, pork, and veal topped with a tomato bacon gravy. Accompanied by mashed, skin-on red potatoes and stewed green beans.
DRUNKEN POT ROAST 16Seasoned sirloin simmered in ale, onions, brown sugar, and spices then topped with pan gravy. Accompanied by mashed, skin-on red potatoes and Southern greens.
CHICKEN FRIED STEAK 16Seasoned sirloin dusted in our Southern breading, deep-fried and topped with country gravy. Accompanied by mashed, skin-on red potatoes and stewed green beans.
VEGETABLE PLATE 13Mason Dixon mashed potatoes, Southern greens, cheddar grits and succotash stew. Accompanied by cornbread.
*greens simmered with country ham
LOW COUNTRY SHRIMP AND SAUSAGE 18.5Gulf shrimp and chorizo sausage simmered in a succulent tasso gravy and served over creamy cheddar grits.
BLACKENED CATFISH 16Fresh 8 oz. fillet pan seared and blackened with Cajun spices. Accompanied by Southern greens and rice. (GF)
MUSTARD BBQ SALMON 19Fresh North Atlantic salmon fillet pan seared with a creole mustard and sweet BBQ marinade then plated over a tasso maque choux and topped with crisp fried onion strings.
GUMBO 19Roasted chicken, shrimp, andouille sausage and smothered vegetables simmered in a spicy homemade gumbo stew. Served over rice.
SIDESBIG NOODLE MAC ‘N’ CHEESE 7(Parm, cheddar, Monterey jack, and smoked Gouda)
SOUTHERN GREENS 3.5Kale simmered with country ham, chopped onions, vinegar, and spices. Served with cornbread. (GF)
MASON DIXON MASHED POTATOES 3Spiced sweet potato puree and mashed skin-on red potatoes.
FRENCH FRIES 3
CHEDDAR GRITS (GF) 3
COLESLAW (GF) 3
SUCCOTASH STEW (GF) 3
TASSO MAQUE CHOUX (GF) 5
STEWED GREEN BEANS (GF) 3
STATE FAIR PICKLES (GF) 3
FRESH VEGETABLE MEDLEY (GF) 3
RICE 3
BLACK BEANS 3
House Greens or Classic Creole Caesar Salad* with any Entree for only 3.5
A Boardinghouse Breadbasket with any Entree for only 2
* The following disclosure is provided pursuant to F.D.A. requirements, as enforced by the City of Alexandria Health Department:
This food item is or may contain raw or uncooked animal-derived foods.
Consuming raw or uncooked meats, shellfish, or eggs may increase your risk of foodborne illness.
SANDWICHES
Add American, Cheddar, Monterey Jack, crumbled Bleu, Swiss cheese or Smoked Gouda to any of the above items for an additional .50.
Add bacon, Virginia ham, pimento fritter, or a fried green tomato for an additional 1.00.
JALAPENO-HONEY PULLED CHICKEN 9.5Slow-cooked chicken seasoned with jalapenos, honey and BBQ spices. Accompanied by french fries and coleslaw.
CAROLINA BBQ PULLED PORK 9.5Pork slow roasted in our smoky vinegar-based seasonings. Accompanied by french fries and coleslaw.
ROAST BEEF PO’BOY 11.5Shavings of slow roasted, seasoned roast beef topped with debris gravy and dressed with mayonnaise, shredded lettuce, and tomatoes on a toasted sub roll. Accompanied by french fries.
PORTOBELLO SANDWICH 11.5Portobello mushrooms, roasted red peppers and sauteed onions drizzled with balsamic vinegar and topped with jack cheese. Served on a toasted french roll with french fries.
CHESAPEAKE CLUB 11Deviled crab, grilled chicken breast, bacon, Swiss cheese, lettuce, tomato and mayonnaise. Accompanied by french fries and state fair pickles.
JAMBALAYA CHEESESTEAK 11.5Chicken, shrimp, and andouille sausage topped with sauteed onions and peppers and jack cheese on a toasted sub roll. Accompanied by french fries and coleslaw.
TRY THE BEST PO’BOYS NORTH OF NEW ORLEANS!!!11.5
Breaded, deep fried and loaded into a crusty french roll. Accompanied by french fries and coleslaw.
CATFISH — CRAWFISH — OYSTERSHRIMP — COMBINATION (OYSTER AND SHRIMP)
GRILLED CHICKEN BREAST 9.5A grilled 6-ounce skinless chicken breast with lettuce, tomato and pickles. Accompanied by french fries.
DIXIE CHICKEN BREAST 10.5Served with a fried green tomato, bacon, watercress and BBQ ranch dressing. Accompanied by french fries.
OLD TOWN BURGER* 10A thick and juicy 8-ounce Certified Angus burger grilled to order with lettuce, tomato, pickles and onion. Accompanied by french fries.
THE VIRGINIA BURGER* 11The “Old Town” Original topped with Virginia ham, cheddar cheese and our hickory smoked BBQ sauce. Accompanied by french fries.
CHILI CHEDDAR CHEESE BURGER* 11The “Old Town” Original topped with topped with cheddar cheese, red bean chili, and crispy fried onion strings. Accompanied by french fries.
Teaism Menuseasonal
Old Town
Dupont Circle2009 R Street NWWashington, DC 20009202-667-3827
Lafayette Park800 Conn. Ave. NWWashington, DC 20006202-835-2233
Penn Quarter & Tea Shop400 8th Street NWWashington, DC 20004202-638-6010
startersGrilled Romaine Heart Salad with a brown butter vinaigrette,tomato, and goat cheese ......... 6.00
Middle Eastern Chopped Salad lettuce, radishes, Persian cucumbers, tomato,carrots, herbs, pistachios, and a sumac maple vinaigrette ......... 5.50
Udon Noodle Salad pickled cucumbers, radishes, fresh herbs, tempura bits,and a hard boiled egg, with a touch of chilled mushroom broth ......... 6.00
Grilled Avocado with tamari vinaigrette, wasabi, and nori ......... 6.00
Turmeric Onion Miso Soup with garlic, shiitake mushrooms, carrots& greens .... 4.75
Lentil Soup .........4.75Hearty, curried soup with cilantro & pappadum crisp
entrees* Grilled Salmon from Blue Circle ~ with Indonesian-style chard,and brown rice .........13.75
Chicken Curry ABF, non GMO, local ~ marinated chicken in a Thai yellowcurry with brown rice and a skewer of tomato, mushroom, shishito pepper,and squash .........12.00
Okonomiyaki Japanese cabbage pancake, wasabi-okonomi sauces,and a choice of kabob: vegetable / chicken or shrimp .........12.00 / 13.00
South Indian Vegetable Curry Chayote squash, chickpeas, spinach, tomato,and sweet potato, with brown rice .........11.00
Chicken Salad ABF, non GMO, local ~ chicken, romaine lettuce, herbs, napacabbage, Persian cucumbers, chopped tomato, and lime Thai chili dressing ......12.00
on breadKorean Brisket Sandwich from Roseda Farm ~ ciabatta roll, Asian slaw,house-made gochujang sauce, Just Mayo, topped with fried onions .........12.00
* Grass Fed Burger from Roseda Farm ~ on house-made grain focaccia, lettuce, tomato, Just Mayo, and green chutney, served with a side of pickled cucumber/ optional goat cheese 1.50 .........12.00
Tempeh Burger organic & local from Twin Oaks ~ on house-made grainfocaccia, lettuce, tomato, Just Mayo, and green chutney, served with a side ofpickled cucumber / optional goat cheese 1.50 .........11.00
* Tea-Cured Salmon Sandwich from Blue Circle ~ salmon house-curedin Lapsang Souchong, with lettuce, tomato, pickled cucumber, Just Mayo and goat cheese, on ciabatta roll .........11.50
soup as meals
Udon Noodle Soup .........12.00 /13.00Fat noodles with fresh ginger broth, spinach, tomato & choice of vegetables / chickenor shrimp
* Salmon Hot Pot from Blue Circle ...13.00Dashi broth, minced salmon, shiitakemushrooms, squash, spring onions and poached organic egg
* Ochazuke .........10.00 / 12.00 Japanese rice and tea “soup”, with your choice of pickled plum / salmon or shrimp
trash or treasure ......
Stir-fried Napa Cabbage Butts with gochujang sauce
Fried Chard Stems with lemon mayo
Salad of bread crusts, tomato, herbs, and cucumbers with a simple dressing
These menu items were developed to utilize product often wastED in restaurants.
5.00 each
open 9am-9pm, 7 days a week
682 N. St Aspah Street, Alexandria, VA 22314 / 703-684-7777
* Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you have certain medical conditions.
We cook and bake with nuts and so the risk of cross-contamination exists.
afternoon tea served daily 2:30 to 5:30
Includes sweets & savories, tea and a glass of Prosecco. Ask for detailed menus
from our staff .........30.00 (or 25.00 without alcohol)for kayak cookies
Made by Teaism
www.teaism.com
follow us on twitter @TeaismATeaHouse
email [email protected] for catering options
and other things
cold things .....
Asian Slaw .........4.00
Persian Cucumber Salad .........5.00
Tomato Mint Salad .........4.00
Seaweed Salad .........4.50
Pipe Dreams Goat Cheese .........2.75
Asparagus with Brown Butter Vinaigrette.........5.00
Radish Mix .........4.00
Pickled Cucumbers .........4.50
* Tea-Cured Salmon .........7.00
Chayote Squashwith Sumac Maple Vinaigrette .........5.00
Fingerling Sweet Potatoes .........4.00
hot things .....
Indonesian Chard .........5.00
Chayote Squashsautéed in coconut oil .........5.00
Flatbread with Rhubarb Chutney ...4.00
Lundberg Brown Rice .........3.00
Veg Kabob .........4.50
Chicken Kabob .........7.00
Shrimp Kabob .........7.00
bentosFried Chicken ABF, non GMO, local ~ Persian cucumber salad, fingerling sweet potatoes, brown rice, and our famous onion-mayo sauce .........12.75
* Baked Chilled Salmon from Blue Circle ~ radish mix, tomato mint salad, brown rice, and preserved lemon mayo .........12.75
Grilled Tempeh organic & local from Twin Oaks ~ asparagus withtogarashi mayo, tomato mint salad, Persian cucumber salad, roasted onions,and brown rice .........12.75
* Roll your own Handroll from Blue Circle ~ tea-cured salmon, sheets of nori, pickled cucumber, and brown rice, with dipping condiments .........12.75
desserts
Salty Oat Cookie ....2.35
Chocolate Salty Oat Cookie ....2.50
Chunky Chocolate Pecan Salty Oat Cookie ....2.50
Mandelbrot twice-baked German cookie with pistachios & orange.........2.00
Cocoa Nib Cookie Trio .3.00
Hempheart Cookie ........ 2.00
Hungarian Tea Cake ........4.00
Coconut Rice Pudding ... 4.00
Jasmine Creme Brulee ... 4.50
Mochi Japanese sweet bean confection.....3.75
Chocolate Coconut Cake gluten-free cake with rum caramel, served with gelato .........5.75
Dolcezza Gelato or Sorbet ..................4.25
10/0
6
breakfast served Mon-Fri 9:00am-11:30am, Sat/Sun 9:00am-2:30pm
cold drinks
Zhenzhou Pearls .........3.40
Japanese Sweet Green Tea .........2.50
Ginger Limeade .........2.50
Chai Shake .........3.50 with cinnamon gelato
Lassi .........3.50our homemade yogurt drink ~ tamarind,banana, orange, mango, green tea or plain
iced teas (slightly sweetened)
Today’s Iced Black Tea .........2.50
Moroccan Mint green tea& organic mint .........2.50
Today’s Iced Tisane .........2.50
Chai Indian spices, with milk &
sugar ......... 3.00
hot teas ~ 16oz. brewed cup
New to tea? Try a classic black tea - which has the highest caffeine content:
Chai Indian spices, with milk & sugar ......... 3.00Earl Grey with oil of bergamot .....3.00Keemun English breakfast base .....3.00
Oolongs have a more complex leaf & are the “champagne” of teas:
Formosa a classic .....4.75 How about a lighter, more vegetal green tea?:
Dragon Well classic Chinese .....3.00Jasmine floral and Chinese .....3.75Sencha spinachy, Japanese .....5.00
Trying to avoid caffeine? Tisanes are blends of fruits, flowers and/or herbs:
Berry Beauty fruity with hibiscus .....3.00Lavender Lemon Mint .....3.00
Feeling adventurous?!
Golden Monkey elegant black tea with earthy sweetness .....4.25Gen Mai Cha spinachy Japanese green tea with toasted rice .....4.00Soba Cha buckwheat tisane .....3.25
Check out our tea menu for the full list with descriptions! They can be iced, too!
Pomegranate Juice .........4.75with blueberry
Orange or Mango Juice .........3.00
Bottled Flator Sparkling Water .........2.25
Imli Cooler .........3.00 Indian tamarind drink
Virgil’s Cola regular or diet .........2.75
Fresh Ginger Ale .........3.25
We also have BEER, WINE,SAKE & COCKTAILS!
breakfast entrees
French Toast with organic pure maple syrup, stewed apples & cranberriessingle slice .........6.00 double slice .........12.00
Buckwheat & Hempheart Pancakes with orange butter& organic pure maple syrup (extra syrup 2.00) .........9.50
* Okonomiyaki Japanese cabbage pancake with a fried egg, turkey bacon,and condiments .........11.00
* Tea-Cured Salmon Flatbread Pizza goat cheese, tomato,Thai basil & cilantro .........12.00
* Cilantro Scrambled Eggs organic eggs with ginger, cilantro & jalapeño ....7.00with Tea-Cured Salmon .........12.75 or Aidells Chicken Sausage .........10.75
* Egg Sandwich cilantro scrambled eggs, chicken sausage or turkey bacon, Asian slaw, and Just Mayo, on ciabatta roll .........10.75
Tempeh Scramble organic & local from Twin Oaks ~ with chickpeas, tomato, spinach in a light turmeric curry, with sweet potato side.........9.25
* Tea-Cured Salmon, Flatbread & Raita .........12.00
Aidells Chicken Sausage, Flatbread & Raita .........9.00
Homemade Granola oats, pecans, coconut, raisins, dried blueberries & apricots,honey, maple syrup & spices, served with milk or homemade yogurt .........5.00
Irish Oatmeal with apricots, blueberries, flax seeds & toasted almonds ......4.75
Birchermuesli grains, dried fruits & nuts mixed in homemade yogurt& mango juice, topped with fruit..........5.25
breakfast sides
Aidells Chicken & Apple Sausage ........... 5.50
* Tea-Cured Salmon .....7.00
Turkey Bacon .......................................5.00
Apple Gingerbread ............................ 2.50
Ginger Scones ..................................... 3.00
Flatbread with Rhubarb Chutney ....4.00
$5 mimosa special during Sat/Sun breakfast
www.temporestaurant.com [email protected]
4231 Duke St. Alexandria, VA 22304
Phone: 703-370-7900 Fax: 703-370-7902
SEAFOOD
FRITO MISTO 20 Crisply fried calamari, Sole, Scallops, Shrimp, Zucchini.
COQUILLES ANNA 20
Sea scallops with ginger, garlic, and spring onions.
SAUMON POMME D'AMOUR 18 Poached salmon, tomato, basil, and
creamy white wine sauce.
SANGLIER DE MER AU FOUR 22 Red Snapper with shallots and fresh herbs.
POISSON DU GOLFE 20 Mahi-mahi with lime juice, garlic and cilantro.
SOLE AMANDINE 20 Filet of Sole with almonds and sun-dried tomatoes.
TRUITE SAMBAL 19 Mountain trout, julienne asparagus, shiitake mushrooms, hot and sour Sambal sauce
MEAT
SCALOPPINE DI VITELLO "ROSA" 19 Veal scaloppini, red peppers, garlic, oregano, tomato.
SCALOPPINE DI VITELLO "MARSALA" 19 Veal scaloppini, mushrooms, Marsala wine sauce.
SCALOPPINE DI VITELLO “ROSEMARY” 19 Veal scaloppini with fresh rosemary,
cream, Dijon mustard.
MEDAILLON DE BOEUF AU ROQUEFORT(*) 22
Tenderloin with Roquefort cheese, mustard, cream.
STEAK DIABLO (*) 21 New York strip steak, black pepper and whole
Mustard seed. POLLO ALLA VESUVIANA 17 Breast of chicken, eggplant, tomato, and mozzarella.
CHICKEN COLLEENE 17 Breast of chicken stuffed with feta, dill, cracked black pepper.
POULET PRINTEMPS 17 Breast of chicken with mushrooms and vegetables.
COTELETTE D'AGNEAU AUX HERBES 21 Lamb chops, shallots, fresh herbs, wine sauce
$55.00
3 COURSE DINNER FOR 2
A $85 Value! Includes a Bottle of House White or House Red Wine.
(Upgrade to a great Italian White or Red Wine for an additional $10.00)
Menu selections change
Monthly!
www.temporestaurant.com [email protected]
Tax & Gratuity Not Included. Promotion Offered
Monday & Tuesday Only! Not Valid on Holidays
and Special Events. Not Valid with any other
promotion or discount.
LUNCH
HORS D'OEUVRES
CARPACCIO (*) 8 Italian steak tartar
SALMON GRAVLAX 8
Cured Salmon with dill.
CALAMARI SALAD 8 Calamari salad with lemon dressing
TOMATO & MOZZARELLA 6 Fresh Mozzarella and vine ripened tomatoes, basil
PROSCIUTTO & MELON 6 Sliced Parma ham and melon
FRIED MOZZARELLA 6 Fried breaded Mozzarella cheese with anchovies
SOUPS
SOUPE DU JOUR 5
Ask your server
TWO BEANS & PASTA 5 Black & white beans with pasta.
CRAB SOUP 6
Our Way ! CONSOMME DE VOLAILLE 5 Chicken broth, shiitakes, scallions, pasta.
SALADS
MIXED HOUSE SALAD 5
CAESAR SALAD 6
PASTA
CAPELLI D'ANGELO NAPOLETANA 13
Very thin egg pasta with tomato, garlic, basil.
CAVATELLI AMATRICIANA 14 Pasta with bacon, tomato and parmesan.
TORTELLINI TRICOLORE 14 Tri-color cheese tortellini in cream sauce, gratine.
CONCHIGLIETTE TEMPO 14
Pasta shells with cured salmon and cream.
LINGUINI BROCCOLETTI 15 Thin pasta with garlic and broccoli rabe.
FETTUCCINI ALLA BOLOGNESE 15 Egg noodles with meat sauce
RIGATONI PUTANESCA 14 Rigatoni pasta, tomato, capers, olives, anchovies.
DINNER
HORS D'OEUVRES
CARPACCIO (*) 9 Italian steak tartar.
SALMON GRAVLAX 9
Cured Salmon with dill.
CALAMARI SALAD 9 Calamari salad with lemon dressing
TOMATO & MOZZARELLA 7 Fresh Mozzarella and vine ripened tomatoes, basil
PROSCIUTTO & MELON 7
Sliced Parma ham and melon
THREE FRIED CHEESES 8 Mozzarella and anchovies, Goat cheese in Japanese breadcrumbs and Jarlsburg basil.
SOUPS
SOUPE DU JOUR 5
Ask your server
TWO BEANS & PASTA 5 Black & white beans with pasta.
CRAB SOUP 6
Our Way !
CONSOMME DE VOLAILLE 5 Chicken broth, shiitakes, scallions, pasta.
SALADS
MIXED HOUSE SALAD 5 CAESAR SALAD 6
PASTA
CAPELLI D'ANGELO NAPOLETANA 15 Very thin egg pasta with tomato, garlic, basil.
CAVATELLI AMATRICIANA 16 Pasta with bacon, tomato and parmesan.
TORTELLINI TRICOLORE 16 Tri-color cheese tortellini with ham, mushrooms in cream sauce, gratine.
CONCHIGLIETTE TEMPO 16 Pasta shells with cured salmon and cream.
LINGUINI BROCCOLETTI e GRANCHIO 19 Thin pasta with garlic, crabmeat and broccoli rabe.
LINGUINE FRUTI DI MARE 20 Linguini with seafood in a light tomato sauce.
RIGATONI PUTANESCA 16 Rigatoni pasta, tomato, capers, olives, anchovies.
SEAFOOD
FRIED CALAMARI 19 Crisply fried calamari and zucchini.
COQUILLES “ANNA” 18 Sea scallops with ginger, garlic, and
spring onions. SAUMON POMME D'AMOUR 16 Poached salmon, tomato, basil, and
creamy white wine sauce. SANGLIER DE MER AU FOUR 21 Grouper with shallots and fresh herbs.
POISSON DU GOLFE 19 Mahi-mahi with lime juice, garlic and
cilantro SOLE AMANDINE 18 Filet of Sole with almonds and sun-dried
tomatoes. TRUITE SAMBAL 18 Mountain trout, julienne asparagus, shiitake mushrooms, hot and sour Sambal sauce
MEAT
SCALOPPINE DI VITELLO “PARISIENNE” 14 Breaded veal scaloppini with ham, mushrooms,
and wine sauce. SCALOPPINE DI VITELLO “SANTA MARIA” 14 Breaded veal scaloppini with sliced tomato,
mozzarella cheese, oregano. SCALOPPINE DI VITELLO “ROSEMARY” 14 Breaded veal scaloppini with fresh rosemary,
cream, Dijon mustard. STEAK DIABLO (*) 20 New York strip steak, black pepper and whole
Mustard seed. POLLO ALLA VESUVIANA 14 Breast of chicken, eggplant, tomato, and mozzarella.
CHICKEN COLLEENE 14 Breast of chicken stuffed with feta, dill, cracked black pepper.
POULET PRINTEMPS 14 Breast of chicken with mushrooms and vegetables.
BOEUF BOURGUIGNON 16 Beef cooked in red wine sauce, served with polenta.
*We are required to inform you that consuming raw or under cooked items may cause food borne illness*
STARTERS TODAY’S SOUP 5 /7
chef’s choice
SMOKED OYSTER CHOWDER 7 /9
New England style
FRIED CHICKEN & WAFFLE 9
black pepper waffle, bread & butter pickles
spicy wildflower honey
STEAMED P.E.I. MUSSELS 12
chardonnay tarragon broth, andouille sausage,
tomato fennel confit
SHRIMP BEIGNETS 13
spicy charred orange marmalade
ALE HOUSE PIMENTO CHEESE 8
house made pimento cheese, soft pretzel
WILD MUSHROOM TART 13
fontina cheese, rooftop oregano
SCALLOPS ROCKEFELLER 14
baby spinach, bacon, buttered crumbs
PT. JUDITH CALAMARI 11
sundried tomato chipotle aioli
CAESAR SALAD 8
brioche croutons, parmesan
BAYWATER FARMS GREEN SALAD 9
organic greens, cucumber, radishes, cherry
tomatoes, dressing choice
SPINACH SALAD 10
strawberries, golden beets, spiced pecans,
balsamic vinaigrette
BIG SALADS UNION STREET SALAD 14
grilled chicken, corn, hard cooked egg, radish, tomato,
blue cheese, herb dressing
CHILLED SEAFOOD SALAD 17
Lobster, shrimp, scsallops, lump crab, cucumber
radish, tomatoes, lemon tarragon dressing
SIDES 5 each
VEGGIE SLAW / TOTS GREEN BEANS /
“DIRTY” RICE GARLIC SPINACH /
HOUSE CUT FRIES
DINNER FISH & CHIPS 18
fresh cod, beer batter, hand cut fries, tartar sauce, lemon
USPH STEAK FRITES* 27
Roseda Farms, New York Strip, hand cut fries,
herb butter, local salad greens
CRAB CAKES 29
all Atlantic meat, house cut fries, slaw, remoulade
ROASTED CHICKEN & “DUMPLINGS” 23
ravioli, charred baby carrots, wild mushrooms,
chicken jus
AYRSHIRE FARMS PORK LOIN* 24
sweet potato gnocchi, house cured bacon,
baby chard, bourbon mustard
BLACKENED GULF RED SNAPPER 27
Polenta croquette. Spinach, lobster beurre blanc rice
SEAFOOD PENNE 20
shrimp, littleneck clams, mussels, smoked tomato sauce
PUBLIC HOUSE GUMBO 24
blackened chicken, andouille, shrimp, okra, “dirty” rice
SANDWICHES With FRIES OR SLAW
U.S. BURGER* 14
House-ground steak,* LTO, pickle, potato bun
add: fried egg -$1, bacon - $2.
GRILLED VEGGIE CIABATTA 10
zucchini, summer squash, eggplant, tomatoes, sweet
peppers, olive tapenade, provolone
MARYLAND CRABCAKE 17
lettuce, tomato, remoulade sauce, soft potato bun
SMOKED CHICKEN SALAD 11
apple, bacon, plum tomato, scallions,
red leaf lettuce, pumpernickel-raisin
OYSTER PO BOY 15
fried local oysters, rémoulade, cherry peppers
GRILLED SALMON BLT 14
toasted brioche bun, avocado lime aioli
SURF & TURF CLUB 16
grilled shrimp, roast beef, bacon, provolone,
3 slices toast, lettuce, tomato
THE GLORIOUS OYSTER Please Ask Your Server for Appellation Details
LOCALS ½ DOZEN 12 DOZEN 24
OUT OF TOWNER’S mp
WALLY’S OYSTERS & BACON* ½ DOZEN 15
baked in the half shell with pepper butter
HALF DOZEN FRIED OYSTERS 10
southern style, vegetable slaw, chipotle rémoulade
Cold AppetizersTraditional Shrimp Cocktail 12.95
Four jumbo shrimp.Oysters Half Shell* 12.95
Six prime raw oysters.
CHILLED SHELLFISH TOWEROysters, clams, shrimp, lump crab and whole Maine lobster.*
59.95
16.95Lobster, shrimp & lump crab with spicy tomato remoulade.
HOT APPETIZER PLATTERSShrimp & “Blue” crab fritters, garlic shrimp, baked oysters & fried calamari.
For Two 24.95 For Three 29.95 For Four 36.95
Hot AppetizersBroiled Clams, Garlic Butter & Bacon 10.95
Our traditional version of Clams Casino.
Scallops Wrapped in Bacon 14.95With maple-soy glaze & spicy onion crisps.
Baked “Prime” Shell Oysters 14.95With herb spinach butter, bacon & parmesan bread crumbs.
Steamed Prince Edward Island Mussels 11.95With citrus cream & fresh basil.
All Lump Crabcake 14.95With corn okra relish & Florida mustard drizzle.
Southern Fried Calamari 11.95Spicy chili mayonnaise with fresh cilantro.
Corn-Fried “Select” Oysters 12.95With eastern shore blue crab succotash & garlic mayo.
Shrimp With Garlic Butter 10.95Sautéed with garlic, crushed red pepper & lemon.
Shrimp & “Blue” Crab Fritters 11.95With spicy “Sriracha” aioli.
12.95Steamed shrimp, mussels & clams.
SaladsHouse Salad 5.95
Julienne carrots, mushrooms, cucumber & cherry tomatoes with garlic mustard dressing.
Classic Chopped Salad 6.95Celery, cucumber, corn, red bell pepper & radishes on
a bed of mixed greens with Maytag blue cheese dressing.
Hearts of Romaine Caesar Salad 6.95With chopped egg, garlic croutons
and parmesan cheese.
Arugula, Radicchio & Pecan Salad 7.95Tossed with a balsamic vinaigrette with sun-dried
cranberries and Maytag blue cheese.
SidesFresh Broccoli Au Gratin 5.95Fresh Asparagus Gratinée 6.95
Lobster Mashed Potatoes 6.95 (while they last)Sautéed Spinach with Parmesan Cheese 4.95
“Mountain” of Grilled Vegetables 5.95
She Crab SoupOur spicy version with cream & sherry.
New England Clam ChowderRich and creamy with Red Bliss potatoes.
Maryland Seafood ChowderTomato based chowder with shrimp, scallops & crab.
“Vidalia” Onion SoupTopped with garlic croutons, gruyere & parmesan cheese.
Soupscup 5.95 bowl 6.95
DINNER
The Wharf | 119 King Street | Alexandria, Va 22314 | 703-836-2836 | www.wharfrestaurant.com
16.95Broiled “Dayboat” Sea Scallops 26.95
With garlic butter and bread crumbs.
Lobster-Scallop Au Gratin 28.95Baked in cream & topped with gruyere.
All Lump Crabcakes 28.95Our specialty - broiled to perfection.
“Old School” Crab Imperial 28.95With jumbo lump crab.
Fried Seafood Platter 28.95
Fried Jumbo Gulf Shrimp 22.95Jumbo Shrimp with Garlic Butter 24.95
Sautéed with garlic, crushed red pepper & lemon.
Baked Stuffed Jumbo Shrimp 28.95 With crawfish-crab imperial.
Stuffed Chesapeake Flounder 28.95With crawfish-crab imperial & crab butter cream sauce.
Triple “Norfolk” Combination 32.95Prime lobster meat, jumbo lump crab & Gulf shrimp.
32.95Crabcake, Gulf shrimp & scallops.
Wharf Classics
WHOLE MAINE LOBSTERSteamed or Stuffed
Grilled Filet Mignon* 32.958 oz. top choice steak with cracked black
peppercorn & mushroom sauce.
Grilled “Cowboy” Ribeye Steak* 36.95Bone in 20 oz. Angus steak with spicy onion crisps
& fresh horseradish sauce.
Cashew Crusted Chicken 18.95Fresh spinach, shiitake mushrooms
with ginger-soy beurre blanc.
Lobster & Linguine Pasta 29.95Half Maine lobster served atop pasta with lobster meat, chopped tomatoes & cream.
Jumbo Crab & Penne Pasta 26.95With fresh asparagus, cream & parmesan -
gruyère bread crumbs.
Gulf Shrimp & Linguine 20.95With garlic, crushed red pepper, roasted sweet peppers,
capers, mushrooms & fresh basil.
Steakhouse Offerings
East Coast Cioppino 34.95Half Maine lobster, shrimp, scallops, topneck clams & mussels
in a rich tomato based stew, topped with fried calamari.
Horseradish Crusted Maine Salmon* 26.95With fresh asparagus & a honey citrus beurre blanc.
Pan Roasted North Atlantic Cod 24.95With Maine lobster, roasted sweet peppers, “harissa”, capers & fresh basil.
Cashew Crusted Mahi Mahi 26.95Fresh spinach, shiitake mushrooms with a ginger-soy beurre blanc.
Grilled Mediterranean “Bronzini” 29.95grilled onions, chopped olives & lemon.
Wharf Specialities
6 OZ FILET MIGNON WITH “BEARNAISE” BUTTER & YOUR CHOICE
All Lump Crabcake* 36.95Our specialty - broiled to perfection.
Fried Jumbo Gulf Shrimp* 36.95
Stuffed Half Maine Lobster* 39.95With jumbo lump crab imperial.
DINNER
The Wharf | 119 King Street | Alexandria, Va 22314 | 703-836-2836 | www.wharfrestaurant.com
LUNCHLUNCHLUNCHLUNCH
G = gluten free V = vegetarianMONDAY - FRIDAY 11:30am – 5:00pm
SATURDAY 11:00am – 5:00pm
SUNDAY - THURSDAY 5:00pm – 10pmFRIDAY - SATURDAY 5pm – 11pm
DINNERDINNERservingSUNDAY 11:00am – 5:00pm
BRUNCHBRUNCHenjoyWEEKDAYS 4:00pm – 7:00pm
1/2 off all bottles served by the glass all day
join us for
wine downwednesday
Planning a private event?
BIG OR SMALL, VIRTUE CAN
ACCOMMODATE ALL!
Contact: emily@
virtuefeedgrain.com
106 S. Union Streetat King Street
571-970-3669virtuefeedgrain.com
instagram.com/virtuefeedgrain
facebook.com/virtuefeedgrain
VIRTUE SALAD …6 Vsoft lettuces, herbed croutons, preserved lemon vinaigrette
CAESAR SALAD …10romaine hearts, sarvecchio caesar dressing, herbed croutons, boquerones
QUINOA SALAD …9 G Vbaby mixed greens, sarvecchio, watermelon radish, shaved pearl onions, grape tomatoes, lemon vinaigrette
LOCAL FETA & WATERMELON SALAD …7 G Vpickled watermelon, shaved onions, white balsamic, opal basil
PIRI PIRI SHRIMP SALAD …15crispy shrimp, jalapeños, pickled cucumbers, heirloom cherry tomatoes, yogurt ranch dressing
CHARRED FLANK STEAK SALAD* …16carrots, water chestnuts, napa cabbage, spicy peanut dressing, crispy egg roll chips
FROM THE GARDEN •••••••••••
VIRTUE BURGER* …15creekstone farms beef, bacon, lettuce, tomato, choice of swiss or cheddar
UMAMI BURGER* …15 creekstone farms beef, smoked blue cheese, wild mushrooms, roasted garlic-truffle aioli
LAMB BURGER* …16 feta cheese, tzatziki, lettuce, tomato
SALMON BURGER* …14atlantic salmon, sesame oil, sambal, guacamole, lettuce, tomato
FRIED CATFISH PO’ BOY …13old bay buttermilk marinade, sriracha remoulade
CHESAPEAKE CRAB CAKE SANDWICH …15cast iron seared, brioche bun, sriracha remoulade
LOBSTER ROLL …21new england style, fresh lobster, celery, buttered bun
FRESH FISH* …18 market availability & seasonal selection
PAN SEARED SALMON* …16 G sarvecchio quinoa risotto, local greens, harissa sauce
SPECIALTies, BURGERS A SANDWICHES •••••••• Burgers and sandwiches served with hand cut fries or pasta salad
CHEF’S SOUP CREATION …4/7 chef’s daily inspiration OLD TOWN CRAB DIP …13lump crabmeat, old bay, sriracha
GRILLED BRATWURST …11locally made wisconsin-style bratwurst, pickled local peaches, arugula
BLUE CORN NACHOS …9ropa vieja chicken, pepperjack, pico de gallo
GUACAMAME HUMMUS …8 Vchickpea purée, edamame, avocado, pico de gallo, chipotle chips
U STREET MAC AND CHEESE …9prosciutto lardons, smoked gouda, havarti, ritz crumble
POINT JUDITH CALAMARI …12pickled cherry peppers, artichokes, piquillo aioli
CHESAPEAKE CRAB CAKE …14 cast iron seared, sweet jalapeño slaw, citrus butter sauce
SESAME CRUSTED TUNA* …16 seared rare, wasabi sesame, avocado, kimchi ponzu, sriracha mayo, prawn chips
BUFFALO WINGS …11chef’s secret recipe sauce, smoked blue cheese, celery seed aioli
small BITES A STARTERS
GREEK PASTA SALAD …6
HAND CUT FRIES …4 V
GRILLED ASPARAGUS …6 G Vbrown butter
LOCAL MUSHROOMS …5 G Vchimichurri, peppercorns
ON THE SIDE ••••••••••••••••••••
SALMON* …9 Gseared, veggies or hand cut fries
PASTA …6 Vtomato sauce or butter
CHICKEN STRIPS …7grilled or fried, veggies or hand cut fries
YOUNG DINERS ••••••••••••••••••••••••••••••••••••••••••••••••••••
FISH TACOS* …15lime marinated, pan seared daily fish, guacamole, jalapeño slaw, salsa verde
STEAK TACOS* …16grilled flank steak, yellow mole sauce, caramelized-pickled onions
PORK BARBACOA …14guajillo-chipotle braised pork shoulder, pickled radish, lettuce, queso fresco
WILD MUSHROOM TACOS …12roasted wild mushrooms, poblano rajas,avocado, queso fresco
STREET TACOS •••••••••••••••••Gluten free option available