Restaurant Week at PS 7's August 11 - August 30, 2008 Make your reservations soon! We are filling up very quickly. Please note that the menus below are subject to change in keeping with PS 7's commitment to using only the freshest available ingredients. The menus will also present the choice of some additional appetizers, entrées and desserts for a supplemental price. Offer does not include beverages, tax or gratuity. Please call PS 7’s at (202) 742-8550 with questions or to make reservations by phone. ............................................................................................................................................... LUNCH - 3 COURSE $20.08 APPETIZERS – CHOOSE ONE SARAH'S SALAD Field greens with sliced strawberries, X.O. gouda, Red onion marmalade, CHILLED MELON SOUP Market melons with Thai basil cream crispy shallots and rock shrimp MARKET CHOPPED SALAD Crisp romaine and frisee with summer squash, heirloom tomatoes, HOUSE CURED ARTIC CHAR Spicy arugula with endive, black plums and pine nuts, toasted shallot THE “WEDGE” Petite wedges of iceberg hearts, apple wood smoked bacon, tomato confitures ALE POACHED MUSSELS Prince Edward Island mussels with rustic bread, rosemary, ale and mustard broth TUNA SLIDERS – 3pc Spicy tuna tartare on petite Parker House rolls with cucumber and cilantro salad
............................................................................................................................................... ENTREES – CHOOSE ONE BRAISED PORK Slow cooked and shredded pork shoulder with crispy polenta cake, CORNMEAL CRUSTED RAINBOW TROUT With roasted yellow corn, watermelon and cilantro relish and baby spinach “HOT BROWN” Pan seared turkey over rustic bread with mornay, topped with seared tomato and bacon OPEN FACED HEIRLOOM TOMATO SANDWICH Market heirloom tomatoes over toasted foccacia with buffalo mozzarella arugula and PAN SEARED SALMON With endive, walnuts and watercress salad, parsnip puree and orange reduction SAUTÉED SEA SCALLOPS Yukon gold potato mash, haricot vert, wild mushrooms and a sage emulsion FRIED CHICKEN With roasted summer squash, Yukon gold potato mash and creamed gravy BEEF SHORTRIBS Over roasted summer root vegetables, pomme frites and red wine sauce SIDES $6.00ea Haricot vert with wild mushrooms and pearl onions Roasted summer squash and yellow corn ragout Yukon gold potato mash ............................................................................................................................................... DESSERTS – CHOOSE ONE CHOCOLATE SOUFLEE CAKE With bourbon cream BEINGNETS With chocolate sauce and raspberry jam FRESH FRUIT CRISP With house made vanilla bean ice cream Menu Subject to Change ............................................................................................................................................... Dinner Menu - 3 COURSES $35.08 APPETIZERS – CHOOSE ONE SARAH'S SALAD Field greens with sliced strawberries, X.O. gouda, Red onion marmalade, TUNA SLIDERS – 3pc Spicy tuna tartare on petite Parker House rolls with cucumber and cilantro salad HOUSE CURED ARTIC CHAR Spicy arugula with endive, black plums and pine nuts, toasted shallot CHILLED MELON SOUP Market melons with Thai basil cream crispy shallots and rock shrimp MARKET CHOPPED SALAD Crisp romaine and frisee with summer squash, heirloom tomatoes, ALE POACHED MUSSELS Prince Edward Island mussels with rustic bread, rosemary, ale and mustard broth BLACK PEPPER PARMESEAN AND LEMON GNOCHI House made gnocchi with duck confit, haricot vert, pearl onions and watercress
............................................................................................................................................... ENTREES – CHOOSE ONE CORNMEAL CRUSTED RAINBOW TROUT With roasted yellow corn, watermelon and cilantro relish and baby spinach FIVE SPICE LAQUERED DUCK BREAST With black plum and ginger dumplings, Napa cabbage and wild mushroom sauté, coriander duck jus PAN SEARED LAMB ROUND BONE STEAK With roasted eggplant and fava bean ragout, preserved lemon and mint vinaigrette PAN SEARED SALMON With endive, walnuts and watercress salad, parsnip puree and orange reduction MARKET VEGETABLE RISOTTO Creamy aborio rice studded with roasted market vegetables and finished with Reggiano SAUTEED PORK LOIN With slow cooked shoulder, crispy polenta and market peach and rosemary jus SAUTÉED SEA SCALLOPS Yukon gold potato mash, haricot vert, wild mushrooms and a sage emulsion BEEF SHORTRIB AND TENDERLOIN Over roasted summer root vegetables, pomme frites and red wine sauce SIDES $6.00ea Haricot vert with wild mushrooms and pearl onions Roasted summer squash and yellow corn ragout Yukon gold potato mash ............................................................................................................................................... DESSERTS – CHOOSE ONE CHOCOLATE SOUFLEE CAKE With bourbon cream BEINGNETS With chocolate sauce and raspberry jam FRESH FRUIT CRISP With house made vanilla bean ice cream Menu Subject to Change |