RESTAURANT WEEK DC: Suggestion #6 - The Oval Room

The Oval Room, located at 800 Connecticut Avenue, NW, will showcase a three-course meal during both lunch and dinner this Restaurant Week.

Guests will choose from appetizer selections which include Apple, Frisée and Watercress Salad with celery root and spicy cider vinaigrette; Parsnip Velouté with toasted pistachios, vanilla onion jam and pears; Beet-Cured Salmon with apple smoked roe, rye croutons and dill crème fraîche; Chicken Liver Mousse with red wine apple butter, black walnuts, served with brioche tuille, as well as Shaved Winter Vegetable Salad with fresh picked herbs and creamy coriander dressing.  Next the entrée course offers five selections: Crispy Skin Salmon with hearts of palm, apples, frisée, horseradish and sorrel cream; Olive Oil Poached Cod with crispy bacon, fennel, potatoes, leeks and chowder reduction; Duck Breast with barley stir fry, Brussels sprout kimchi and pomegranate molasses; Roasted Pork Shoulder with cornbread purée, fingerling sweet potatoes and radish salad, as well as House-made Potato Agnolotti with beech mushrooms, basil and roasted garlic soubise.  For dessert, options include Le Bete Noir with toasted pistachio and white chocolate cremeux; Yuzu Fruit Bar with coconut sorbet and graham cracker crumbs, and Cereal Milk Panna Cotta with granola and caramelized bananas.

 

The Oval Room’s Restaurant Week menu will be available January 25-31.  

Lunch is served Monday through Friday, from 11:30 a.m. to 2:30 p.m., and dinner is served Sunday through Thursday, from 5:30 p.m. to 10 p.m., and Friday and Saturday, from 5:30 p.m. to 10:30 p.m.

For more information, please call (202) 463-8700 or visit www.ovalroom.com.