Bethsda Row Spring 2010 Restaurant Week
Monday, April 26-Sunday, May 7
two course lunches: $15 three course dinners: $30
Participating Restaurants: Jaleo, Lebanese Taverna, Parker’s American Bistro, Raku, Assaggi Mozzarella Bar, Mon Ami Gabi, Redwood, Le Pain Quotidien
Restaurant Week Menus
Lebanese Taverna
7141 Arlington Road, 301.951.8681, www.lebanesetaverna.com
Reservations at www.opentable.com
Lunch
Choice of Traditional Mezza Platter:
Sampling of hommos, tabouleh, grape leaves, falafel, m’saka, baba ghannouge, lubieh bel zeit, sambousik, and kibbeh
Vegetarian: Sampling of fatayer b’jibne, m’saka, foole m’damas, baba ghannouge,
hommos, fattoush, fatayer b’sbanigh, lebneh, and falafel
Mediterranean: Sampling of sambousik, tabouleh, grape leaves, shakshouky, fattoush,
fatayer b’sbanigh, lubieh bel zeit,baba ghannouge, and lebneh
Dessert:
Baklava
Beverage:
Iced Tea or Soda
Dinner
First Course:
House Salad
Entrée:
Rack of Lamb -Marinated with garlic, rosemary, zaatar over Morello cherry cabernet
reduction. Served with whole wheat burghul pilaf, fava beans, and grape tomatoes
Dessert:
Awamet- Lebanese donuts with honey saffron syrup and a yogurt milk pudding
Le Pain Quotidien
7115 Arlington Road, 301.913.2902, www.lepainquotidien.com
Lunch
First Course: Choice of:
Soup of the Day
Shrimp and Mango Avocado Creme
Small Mixed Green Salad
Entrée: Choice of:
LPQ Turkey Club
Tuna Nicoise Salad
Mon Ami Gabi
7239 Woodmont Avenue, 301.654.1234, www.monamigabi.com
Reservations at opentable.com
Lunch
First Course: Choice of:
Petit Salad
Mixed Field Greens and Olive Vinaigrette
Chicken Liver Mousse Pate- Red Wine Mustard, Country Toast
Soup Du Jour- Chef Andrew’s Daily Offering
Entrée: Choice of:
Ham and Cheese Crepe
Whole Wheat and Chive Crepe, Dijon and Frisee Salad
Prime Cheeseburger and Frites- Bleu, Brie, Gruyere, Cheddar
Grilled Cheese and Short Rib Sandwich- Pommes Frites
Dessert:
Single Profiterole
Dinner
First Course:
Petit Salad Mixed Field Greens and Olive Vinaigrette
Chicken Liver Mousse- Pate Red Wine Mustard, Country Toast
Warm Brie Cheese- Black Pepper Honey, Hazelnuts, Crostini
Soup Du Jour- Chef Andrew’s Daily Offering
Entrée:
Steak Frites with choice of:
Classique, Au Poivre, Bordelaise, Roquefort, Béarnaise or Dijon
Lemon Chicken- Paillard French Green Beans and Lemon Butter
Seared Salmon- Melted Fennel, Diced Celery Root and Lemon Crème Fraiche
Dessert:
Choice of:
Warm Flourless Chocolate Cake
Chocolate Mousse
Sorbet Du Jour
Parker’s American Bistro
4824 Bethesda Avenue, 301.654.6366 http://www.parkersbistro.com/
Lunch
Choose one from each group from the entire menu:
Soup or starter salad Sandwich or entrée salad Dessert
Dinner
Choose one from each group from the menu:
Soup or starter salad Choice of three entrees Dessert
Raku
7240 Woodmont Avenue, 301.718.8680
Lunch
First Course: Choice of:
Mesclun Salad
Ginger Pumpkin Soup
Entrée: Choice of:
Japanese Hamburger Steak
Korean Grilled Spicy Chicken
Sushi Assortment
Dessert: Choice of:
Croissant Pudding
Chocolate Cake
Dinner
Choose 3 out of 4 groups from the entire menu:
Soup or Salad Appetizer Dessert
Jaleo
7271 Woodmont Avenue, 301.913.0003, www.jaleo.com
Reservations at http://jaleo.com/reservations.htm
Lunch
First course: Choice of:
Gazpacho estilo Algeciras
Sopa de cebolla y tomillo con queso Idiazábal*
Endibias con queso de cabra y naranjas
Ensalada verde con queso Idiazábal
Remolacha con cítricos
Ensalada campera tapa
Entrée: Choice of:
Croquetas de pollo
Patatas bravas – 2009*
Chistorra envuelta en patata frita
Setas al ajillo
Dátiles con tocino‘como hace todo el mundo’
Manzanas con hinojo y queso Manchego
Gambas al ajillo*
Trucha a la Navarra
Calamares a la romana
Vieiras con calabaza y clementinas*
Lomo de cerdo con salsa de cabrales
Butifarra casera con ‘mongetes’
Pollo al ajillo con salsa verde*
Dinner
First course: Choice of:
Gazpacho estilo Algeciras
Sopa de cebolla y tomillo con queso Idiazábal*
Endibias con queso de cabra y naranjas
Ensalada verde con queso Idiazábal
Remolacha con cítricos
Pan con tomate y queso Pasamontés
Entrée: Choice of:
Cebolla asada con queso Valdeón
Espinacas a la Catalana
Pimientos del piquillo rellenos de queso
Garbanzos con espinacas ‘que bien cocinas Tichi’
Arroz cremoso de setas
Trigueros con romesco
Croquetas de pollo
Patatas bravas – 2009*
Chistorra envuelta en patata frita
Dátiles con tocino‘como hace todo el mundo’
Tortilla de patatas
Gambas al ajillo*
Salmón con coliflor y frambuesa*
Calamares a la romana
Vieiras con calabaza y clementinas*
Butifarra casera con ‘mongetes’
Lomo de cerdo con salsa de cabrales
Pollo al ajillo con salsa verde*
Dessert:
Choice of any of our homemade ice creams, flan, or chocolate torte
Redwood
Lunch
Soup of the Day or Market Lettuce Salad
Duck Banh Mi Sandwich or Tortellini with Spring Vegetable PistouIce Cream Sandwich
Dinner
Soup of the Day or Market Lettuce SaladMarket Fish with Spring Vegetable Tart, English Pea Pesto and Shaved Parmesan
Rotisserie Amish Chicken with Truffled Macaroni and Cheese and Grilled Asparagus
Ice Cream Sandwich
Assaggi
Lunch
Entree
Spinach and ricotta cheese filled ravioli with butter and sage sauce
Blu Bass with cream of garbanzo bean , balsamic vinegar, sautéed broccoli rabe
Sicilian Tuna and fennel Panini with olive and tarragon salsa
Dessert
Assortment of gelato with house made cantucci
“Tyrolean” carrot cake with a lemon cream sauce
Dinner
Entree
Grilled calamari stuffed with spelt, Swiss chard , squid ink sauce
Crispy hearts of Romaine with “bagna cauda” dressing, and grissini
Spinach and ricotta cheese filled ravioli with butter and sage sauce
Blu Bass with braised lentil and red wine reduction sauce
Risotto with mushrooms and sliced veal roast
Muscovy duck leg stuffed with swiss chard marsala wine sauce, cinnamon potatoes and carrots
Dessert
Ricotta cheese cake
“Low fat” yogurt mousse with fresh berry puree and fresh berries
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