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Charlie Palmer Steak

  • $$
  • Steak
  • 101 Constitution Ave NW, Washington 20001 38.893029 -77.013054
  • (At 1st St NW)
  • click map to interact
  • (202) 547-8100
  • 0

Lunch

First Course - Cold

Daily Selection of Oysters on the Half Shell Served with jalapeno and mango mignonette.    18.00
Hand Cut Yellowfin Tuna Tartare Served with avocado, soy and lime emulsion, sesame flat bread.    19.00
Salad of Petite Artisanal Lettuce Served with shaved vegetables, black basil vinaigrette.    13.00
Bibb Lettuce Served with endive, smoked bacon, crisp shallot, cherry tomato, upper ranch.    13.00
Steak House Caesar Served with parma ham, quail egg, real anchovy, parmesan tuile.    17.00
Roasted Baby Beets Served with whipped ricotta, pistachio, mizuna, aged balsamic.    16.00
Black Mission Figs Served with whipped ricotta, pistachio, mizuna, aged balsamic.    16.00

First Course - Hot

Duo of Hudson Valley Foie Gras Served with concord grape, peanut butter brioche, crisp prosciutto.    24.00

Main Course

8Oz. Filet Mignon European Cut     28.00
12Oz. Hanger Steak     31.00
18Oz. Rib-Eye Cowboy Cut USDA certified angus beef aged 28 days.    49.00
Simple Grilled Served with chicken breast paillard, marinated hanger steak or yellowfin tuna steak with citrus grilled vegetables and crisp potato tart.    24.00
Goat Cheese Agnolotti Served with swiss chard, trumpet royale mushroom, butternut squash.    25.00
Chesapeake Rockfish Served with parsnip, baby spinach, saffron-vanilla emulsion.    34.00
Citrus Basted King Salmon Served with blue crab, arugula, risotto.    33.00
Roasted Amish Chicken Served with new potato gnochetti, autumn vegetable pistou.    29.00
Filet Mignon Salad Served with crisp four minute egg, frisee, tiny green beans, bacon lardon and truffle vinaigrette.    24.00
Crisp Crab Cake Sandwich Served with fennel - apple slaw, pickled ramp remoulade.    17.00
Grilled Angus Burger Served with Soft poppy seed roll, caramelized onion, overnight tomato and capital dill.    15.00
Smoked Brisket Panini Served with caramelized vidalia onion, apple - horseradish cream, grafton cheddar.    16.00

Sides

Creamed Spinach Served with garlic crumbs.    9.00
Jumbo Asparagus Served with dijon butter.    11.00
Brussel Sprouts Served with pecan, golden raisin.    9.00
Hen of the Woods Mushrooms     12.00
Hand-Cut Fries Chipotle Aioli     7.00
Potato Gnocchi Served with rosemary, brown butter.    10.00
Yukon Gold Potato Puree.     8.00
Truffle & Bacon Twice Baked Potato     14.00
Wild Mushrooms and Onions     10.00
New Potato Served with aged cheddar gratin.    9.00

 

Prix Fixe

Lunch Prix Fixe

First Course

Three course prix fixe $25.00 per person

Shaved Brussels Sprouts Bosc pear, pumpkin seed, tasso.  
Roasted Butternut Squash Soup Served with hazelnut cream.  

Main Course

Three course prix fixe $25.00 per person.

Buttermilk Fried Amish Chicken Braised collards, black garlic potato puree.  
Grilled Teres Major Beet and horseradish risotto, natural jus.  

Dessert

Three course prix fixe $25.00 per person.

Cinnamon Apple Cake Pear sorbet, ginger anglaise.  
Dark Chocolate Pave Milk chocolate ice cream, berry compote.  

Winter Restaurant Week - First Course

Three course menu, lunch $20.16, dinner $35.16.

Roasted Baby Beets Cherry glenns goat cheese mousse, caraway crisps, dill.  
Roasted Cauliflower Soup Nantucket bay scallops, ham hock terrine, golden raisin.  
Short Rib Ravioli Black olive, charred sweet potato, sage.  

Winter Restaurant Week - Entree

Three course menu, lunch $20.16, dinner $35.16.

Rosemary Basted Branzino Rapini, creamy mascarpone polenta, balsamic brown butter.  
Roasted Amish Chicken Confit baby carrot, wheat berries, cumin, black garlic.  
Grilled Black Angus Sirloin Smoked potato polenta, swiss chard, oxtail turnover.  

Winter Restaurant Week - Dessert

Three course menu, lunch $20.16, dinner $35.16.

Dark Chocolate Mousse Milk chocolate ice cream, citrus.  
Cranberry Walnut Bar Ginger ice cream, salted caramel.  
Orange Cardamom Creme Brulee Brown butter sable, candied pisachio, sweet cream.  

 

Dinner

First Course - Raw Bar

Chilled Seafood Selections Iced shell fish platter. Per person.    38.00
Traditional Shrimp Cocktail     18.00
Blue Crab Cocktail     19.00
Oysters on the Half Shell     18.00
1 Pound Lobster     31.00

First Course - Cold

Hand Cut Yellow Fin Tuna Tartare Cucumber, red radish, baby carrot, ginger miso dressing.    18.00
Salad of Petite Artisanal Lettuce Shaved vegetables, black basil vinaigrette.    13.00
Bibb Lettuce Endive, smoked bacon, crisp shallot, cherry tomato, upper ranch.    13.00
Roasted Baby Beets Whipped ricotta, pistachio, mizuna, aged balsamic.    16.00
Steak House Caesar Salad Parma ham, quail egg, real anchovy, parmesan tuile.    18.00
Duo of Beef Tartare and Carpaccio Crisp shiitake, jalapeno, soy - lime, kimchi tapioca puffs.    18.00
House Made Charcuterie and Salumi Chefs daily selection, pickled vegetables, grilled foccacia.    18.00

First Course - Hot

French Onion Soup En Croute Smoked brisket, calvados, gruyere.    16.00
Five Spice Louisiana Prawns Green papaya, avocado, spicy peanut.    18.00
Duo of Hudson Valley Foie Gras Concord grape, peanut butter brioche, crisp prosciutto.    24.00

Main Course - Steaks

USDA certified angus beef aged 21 days.

Filet Mignon European cut.    40.00
Rib-Eye Bone-in cowboy cut.    49.00
Marinated Hanger Steak Pearl onion.    31.00
Culotte Steak Pepper crusted.    29.00
Bone-in New York Strip Steak Roasted garlic.    49.00
Porterhouse For Two  Bacon lardon, cipollini and chanterelle mushroom. Add to any entree.    95.00
Poached Blue Crab     19.00
Roasted Prawns     15.00
Seared Foie Gras     22.00
Butter Poached Lobster     33.00

Main Course - Sauces

Bearnaise Sauce     4.00
Chimichurri     4.00
Horseradish Cream     4.00
Peppercorn Cream     4.00
Pasta Served with fish, poultry, chops.  
Goat Cheese Agnolotti Swiss chard, trumpet royale mushroom, butternut squash.    25.00
Chesapeake Rockfish Parsnip, baby spinach, saffron-vanilla emulsion.    34.00
Citrus Basted King Salmon Blue crab, arugula, risotto.    33.00
Roasted Amish Chicken New potato gnochetti, autumn vegetable pistou.    29.00
Seared Day Boat Scallops Anson mills grits, butternut squash, sage.    38.00
Waygu Short Ribs Anson mills grits, butternut squash, sage.    38.00
Pappa Weavers Farms Pork Chop Cauliflower, preserved cherries.    34.00
Surf and Turf Petite filet mignon, butter poached lobster, chanterelle mushroom, arugula.    70.00

Lounge

Served in our lounge daily.

Assortment of Artisanal Domestic Cheeses Chefs seasonal accompaniment. Three selections.    11.00
Assortment of Artisanal Domestic Cheeses - Five Selections Chefs seasonal accompaniment.    16.00
Hand Cut Yellow Fin Tuna Tartare Avocado, soy lime emulsion, sesame flat bread.    18.00
Duo of Beef Tartare and Carpaccio Crisp shiitake, jalapeno, soy-lime, sesame crackers.    18.00
Fennel Dusted Calamari Picholine olives, rosemary smoked tomato and fennel ragout.    12.00
Lobster Corn Dogs Pickled ramp remoulade.    12.00
Veal & Ricotta Meatballs Creamy polenta, smoked tomato-fennel ragout.    14.00
Sriracha BBQ Chicken Wings Point reyes blue cheese dipping sauce.    10.00
Petite Burgers House made rolls, bacon marmalade.    10.00
Hand-cut Fries Chipotle aioli.    7.00
Potato Gnocchi Served with sweet corn, black truffle.    10.00
Brussel Sprouts Served with pecan, golden raisin.    9.00
Selection of Oysters on the Half Shell Mango-jalapeno mignonette.    18.00

Sides

Creamed Spinach Served with garlic crumbs.    9.00
Brussel Sprouts Served with pecan, golden raisin.    9.00
Jumbo Asparagus Served with dijon butter.    11.00
Hen of the Woods Mushrooms     12.00
Hand-Cut Fries Chipotle Aioli     8.00
Potato Gnocchi Served with rosemary, brown butter.    10.00
Yukon Gold Potato Puree     9.00
Truffle & Bacon Twice Baked Potato     14.00
Wild Mushrooms & Onions     10.00
New Potato and Aged Cheddar Gratin     9.00

Dessert

Classic Vanilla Cheesecake Macerated strawberries.    8.00
Tasting of Sorbets and Frozen Custards Fresh seasonal sorbets and ice creams.    8.00
Chocolate Pecan Tart Banana poppy seed ice cream, chocolate cremeux.    9.00
Trio of Creme Brulee Classic vanilla, orange basil, espresso with cinnamon foam crisp almond biscotti.    8.00
Chocolate Peanut Terrine Sweet cream and milk chocolate.    8.00
Seasonal Fruit Cobbler House churned ice cream.    7.00
Chocolate Pave Milk chocolate ice cream, caramel sauce.    8.00
Pistachio Blackberry Tart Blackberry sorbet, salted caramel.    9.00
Assortment of Domestic Artisanal Cheeses - Three Selections     10.00
Assortment of Domestic Artisanal Cheeses - Five Selections     15.00
Coffee Espresso Served with cappuccino and teas or infusions.    4.00
Double Espresso and Double Cappuccino.     6.00

 

Charlie Palmer Steak
101 Constitution Ave NW
At 1st St NW
(202) 547-8100
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