PENN QUARTER: The Source Reintroduces Lunch Service - October 3

The Source by Wolfgang Puck will reintroduce lunch service starting on Tuesday October 3rd, with a new menu by Executive Chef Russell Smith. Lunch, which will be served Tuesday through Friday from 11:30 am – 2:30 pm downstairs in the lounge area only, is designed to accommodate guests who may only have an hour for lunch. Smith, who has been with the restaurant since 2009, and recently took over as executive chef, has added dishes that are inspired by his recent trip to Southeast Asia, including a Duck Khao Soi with crispy noodles, red chili paste and pickled Chinese broccoli, a dish unique to the lunch menu. Smith’s twists on the restaurant’s signature dumplings are also available, such as the Carrot Dumplings with shrimp, Tamarind vinaigrette, toasted nuts and seeds in chili oil. Lighter plates, such as the “Hong Kong” style steamed Verlasso salmon with baby bok choy and lotus root, and the Chirashi bowl with seasoned rice and toasted sesame seeds, provide a range of options for any appetite. The lunch menu is complemented by a wine list of wines by the glass, many of which are $10 or less.

Below is the entire lunch menu:

Appetizers

Charred Vegetable Salad, Marinated Cucumbers, Candied Walnuts, Roasted Chili Vinaigrette $11

Hot & Sour Soup, King Crab, Shrimp Wontons, Shimeji Mushrooms, Firm Tofu $15

Shrimp & Carrot Dumplings, Tamarind Vinaigrette, Toasted Nuts & Seeds in Chili Oil (4) $14

Berkshire Pork Belly Sui Mai, Black Vinegar Dipping Sauce, Chili Oil, Fresh Ginger (4) $12

Organic Chicken Wontons, Smoked Shallot Sauce, Fresh Cilantro (5) $12

Kanpachi Sashimi, Citrus Noc Chom, Puffed Wild Rice, Tosa Soy $16

Tuna Ceviche, Yuzu Ponzu, Jicama, Avocado, Sesame Tuile $19 (Addition $5 to add tuna to prix fixe)

Flight of Dumplings (12) $21

Entrees

Chinese Chicken Salad, Mustard Vinaigrette, Candied Cashews, Crispy Wontons $18

Crispy Chicken Breast Sandwich, Sambal Aioli, House Made Pickles $18

Prim Flat Iron Steak Salad, Crispy Rice, Cucumber, Pickled Ginger Vinaigrette $24

“Hong Kong” Style Steamed Verlasso Salmon, Baby Bok Choy, Lotus Root, Aged Soy $25

Fragrant Chili Oil Poached Striped Bass, XO Fried Rice, Crispy Garlic $26

Singapore Style Street Noodle, Beef Short Rib, Toasted Curry $28

Jurgielewicz Farm’s Duck Khao Soi, Crispy Wonton Noodle, Toasted Peanut, Lime $22

Chirashi Bowl, Scattered Sushi Grade Fish Over Seasoned Rice, Toasted Sesame Seeds $28

Prix Fixe Menu Choice of any two appetizers or one appetizer and one entrée $36

Vegetarian Prix Fixe $26

All Photos (food): by Annie Plotkin