RAMW Restaurant Week at 2941 @ 2941 Restaurant, Falls Church [from 14 to 19 August]

RAMW Restaurant Week at 2941


44
14 - 19
August
11:30 - 21:30

 Facebook event page
2941 Restaurant
2941 Fairview Park Dr, Falls Church, Virginia 22042
Book your table for Summer #ResturantWeek, August 14 – August 19th.

RAMW | Restaurant Week Summer 2017
3-Course Prix Fixe Lunch $22. | 3-Course Prix Fixe Dinner $35.

Restaurant Week — August 14-19
Restaurant Week Menu only | à la carte menu not available

Restaurant Week Extended — August 21-25
Limited à la carte menu also available in addition to the Restaurant Week Menus

~ | M E N U S | ~

Lunch Menu
Three-Course Prix Fixe Lunch | $22.

APPETIZER

V — HeirloomTomato Salad
basil, bocconcini, grilled rustic bread
~ or ~
V — Chilled Coconut Melon Soup
kaffir lime oil, corn, watermelon, Thai basil
~ or ~
Beet Salad
pickled cherries, goat cheese, endive, white balsamic vinaigrette
~ or ~
Foie Gras & Chicken Liver Mousse
peach, brioche, mache salad

MAIN COURSE

V — Basil Risotto
cherry tomato, bocconcini mozzarella
~ or ~
Duck Bolognese
duck ragù, spaghetti, Parmesan cheese
~ or ~
Grilled Salmon
zucchini spaghetti, shiitake mushroom, tomato coulis

DESSERT

Chocolate Tart
Gianduja crèmeux, hazelnut brittle, raspberry sherbet
~ or ~
White Chocolate Passion Fruit Mousse
banana cake, pineapple caramel, strawberry — kiwi sorbet
~ or ~
Blackberry Panna Cotta
white chocolate glaze, candied pistachios, tarragon gel, pistachio ice cream

Three-Course Prix Fixe | Lunch $22.00
By Executive Chef, Bertrand Chemel
​Sous Chef, Filippo Buglisi

Dinner Menu
Three-Course Prix Fixe Dinner | $35.

APPETIZER

V — Tomato Duo
gazpacho, cherry tomato salad, opal basil, olive oil crostini
~ or ~
V — Summer Melon
compressed watermelon, basil, melon gelée
~ or ~
*Beef Tartare
hazelnut-truffle oil, whole grain mustard, frisée
~ or ~
*Citrus Cured Salmon
heirloom potato salad, basil aioli, petite salad


MAIN COURSE

V — Basil Risotto
cherry tomato, bocconcini mozzarella
~ or ~
*Spaghetti
mussels, crab, tomato, garlic, oregano, Niçoise olive
~ or ~
Brioche Crusted Sea Bass
zucchini-cucumber crudo, shaved radish, baby sweet peppers, savory, olive oil
~ or ~
*Berkshire Pork Duo
herb pork belly, roasted loin, pickled cremini, corn, tomato compote
~ or ~
Braised Beef Short Ribs Provençal
basil pomme purée, gremolata ($9 supplement)


DESSERT

Crispy Coconut rice
mango gel, picked watermelon rind, coconut lime sorbet
~ or ~
Chocolate Tart
Gianduja crèmeux, hazelnut brittle, raspberry sherbet
~ or ~
​White Chocolate Passion Fruit Mousse
​banana cake, pineapple caramel, strawberry kiwi sorbet

Three-Course Prix Fixe | Dinner $35.00
By Executive Chef, Bertrand Chemel
​Sous Chef, Filippo Buglisi

​_____
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.
​A gratuity of 20% will be added to parties of 6 or more.

V — - Vegetarian Selection
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