Menu


First Bites

calamari flash fried, tossed in sea salt and fresh basil, served with a tartar sauce. 12

crispy brussel sprouts bacon, pistachios, garlic butter 8.50

black olive tapenade fresh olive oil, minced onions, and garlic served with toasted baguettes and crackers. 7.50

chicken quesadilla grilled chicken breast, sautéed onions, bell peppers, and cheddar cheese. 12

steamed mussels one dozen black mussels served in a garlic white wine butter. 12

warm brie warmed with butter and almonds, served with grapes and toasted bread points 11

smoked salmon plate served with traditional garnish and miniature pancakes and capers 12

french onion soup 8

soup of the day mkt

Flatbreads

olive you Tuscan olive oil dusted flatbread with crushed olives, sweet peppers, provolone, and chicken 9.50

spicy bleu cheese onion spicy Tuscan oil, caramelized onion, bleu cheese, prosciutto, ham, and arugula 9.50

veggie flatbread basil olive oil dusted flatbread with spinach, mushrooms, diced tomato, and goat cheese 8.25

 

Green & Leafy

large mixed greens spinach Belgian endives, red beets, blue cheese crumbles, apples, walnuts and balsamic vinaigrette. 14

small café salad mixed greens cherry tomatoes, peppers, feta cheese, and balsamic vinaigrette. 9

bistro caesar eggless homemade Caesar dressing, topped with herbed croutons, fresh shaved parmesan. 9

steak nicoise* warm seasoned sirloin, sautéed potatoes, onions, green beans and olives over romaine. 18

spinach salad fresh spinach leaves, dried cranberries, walnuts, warm bacon, citrus vinaigrette 9

add

Crab cake 9

Chicken 7

Gulf Shrimp 9

Halibut 12

Scallops 12

Sandwiches

California turkey sandwich roasted turkey, tomato, sliced avocado, sprouts & pepper jack cheese on muliti-grain bread accompanied with homemade coleslaw and a siracha mayo 12

“the” lamb burger A Café Soleil classic, seasoned with shallots and capers, and topped with carmelized onions and goat cheese. Served with sweet potato fries. 15

the Heidenberger unique to all of our DC RESTAURANT GROUP locations. 8 oz patty, swiss cheese, cole slaw, and Russian dressing. Served with fries 12

grilled chicken sandwich marinated chicken breast, sautéed mushrooms, and provolone. Served with fries 11

chicken “flat” souvlaki roasted chicken, tzatziki sauce, cucumber, chopped romaine, tomato, and onion. All snuggled up in a toasty flatbread and served with fries. 12

the veg avocado, tomato, onion, spinach, sprouts and spicy siracha mayo, served on a wheat roll with a side of steamed vegetables. 10

Entrees

pistachio encrusted salmon* served with mashed potato and warm arugula and warm leek sauce. 23

shrimp and scallop kabobs with green and red peppers, onions with a basmati rice and Dijon mustard sauce. 25

roasted chicken slow roasted, smothered in home style gravy served with garlic mashed potatoes, and sautéed spinach. 20

feta and spinach stuffed pork chop lightly seasoned with fresh herbs, served with basmati rice and broccoli rabe. 21

soleil penne pasta mozzarella, mixed vegetables, chopped tomato and basil tossed in house made marinara 17
add chicken or shrimp 7

lobster ravioli with leek cream sauce mushrooms and tomato, with tomato basil concasse 24

halibut mediteraneo pine nut crusted oven roasted halibut, wilted arugula, pesto smashed potatoes, grilled asparagus 26

shrimp and grits spice rubbed, served with parmesan grits, and tomato basil concasse. 24

steak frites 12 ounce New York strip served with frites, grilled onions, shallots, and sautéed vegetables. 27

lamb shank, Australian Lamb Shank marinated overnight in a red wine au jus, served with mashed potatoes and asparagus. 27

pan-roasted tilapia with citrus reduction, white grapes, basmati rice and broccoli rabe. 22

healthy choice chicken two grilled chicken breasts, with white rice, steamed broccoli, and leak sauce 17
grilled vegetables grilled

Valentine's Day

HAPPY VALENTINE’S DAY

SOUP

 

SWEET POTATO SOUP

 

 

SALAD

FIELD GREEN SALAD WITH HOUSEMADE CITRUS VINAIGRETTE DRESSING

 

 

CHOICE OF ENTRÉE

HALF CHICKEN SLOW ROASTED IN ITS OWN JUICES, GARLIC MASHED POTATOES, AND SAUTÉED SPINACH

SAUTEED SALMON WITH PISTACHIO, LEEK SAUCE, MASHED POTATOES AND WILTED SPINACH

STEAK FRITES GRILLED TO TEMPERATURE SERVED WITH VEGGIES AND mashed potatoes

Grilled Vegetables Grilled zucchini, eggplant, yellow squash, asparagus, and portabello mushrooms, with sautéed spinach and rice

 

dessert

Crème Brulee

chocolate mousse

Price: $50 per person $100/ COUPLE with SELECT wineS

PRICING DOES NOT INCLUDE SALES TAX OR GRATUITY

PINOT NOIR, cabernet, chardonnay, and prosecco 

Cocktails

CLASSIC COCKTAILS

WHISKY OLD FASHIONED

THE OLD FASHIONED WAS AROUND BEFORE PROHIBITION AND IT WAS AROUND AFTER PROHIBITION, BUT NEVER WAS IT MORE NEEDED THAN DURNING PROHIBITION! $12

COLONY COCKTAIL

NEW YORK’S COLONY WAS NO ORDINARY SPEAKEASEY. IT WAS WHERE THE VANDERBILTS AND WINDSORS WENT TO DINE IN A CIVILIZED MANNER, AND IF THAT INCLUDED A DRINK OR TWO…NO QUESTIONS ASKED! $11

FRENCH SEVENTY-FIVE

NAMED AFTER A HARD-HITTING WORLD WAR 1 ARTILLERY PIECE, THE FRENCH 75 IS QUITE POSSIBLY THE ONLY COCKTAIL INVENTED IN THE UNITED STATES DURING PROHIBITION TO BECOME A CLASSIC. $13

THE GIN RICKEY

ORIGINALLY CREATED WITH BOUBON IN WASHINGTON, D.C. AT SHOOMAKER’S BAR BY BARTENDER GEORGE A. WILLIAMSON IN THE 1880’S, PURPORTEDLY IN COLLABORATION WITH DEMOCRATIC LOBBYIST, COLONEL JOE RICKEY, IT BECAME A WORLDWIDE SENSATION WHEN MIXED WITH GIN A DECADE LATER. 2 OUNCES OF LONDON DRY GIN, ½ SQUEEZED LIME WITH PEEL, 2 OUNCES PELLIGRINO AND SERVED OVER ICE. $11

HORSES NECK WITH A KICK

DATING BACK TO THE 1890S, ‘THE HORSES NECK’ WAS A NON-ALCOHOLIC MIXTURE OF GINGER ALE, ICE AND LEMON PEEL. BY THE 1910S, BOURBON WOULD BE ADDED FOR A ‘HORSE’S NECK WITH A KICK’. THE NON-ALCOHOLIC VERSION WAS STILL SERVED IN UPSTATE NEW YORK IN THE LATE FIFTIES OR EARLY SIXTIES, BUT EVENTUALLY IT WAS PHASED OUT. $10

THE SIDECAR

THE EXACT ORIGIN OF THE SIDECAR IS UNCLEAR, BUT IT IS THOUGHT TO HAVE BEEN INVENTED AROUND THE END OF WORLD WAR I IN EITHER LONDON OR PARIS. THE RITZ HOTEL IN PARIS CLAIMS ORIGIN OF THE DRINK, BUT THIS FRENCH CREATION BECAME THE DEFINING COCKTAIL OF THE ERA. $12

CONTEMPORARY TWISTS

THE ORANGE CRUSH

ONE WHOLE FRESHLY SQUEEZED ORANGE, 2 OUNCES OF PREMIUM ORANGE VODKA, ½ OUNCE TRIPLE SEC AND SPRITE AND SERVED IN A PINT GLASS. LOWER THE SUGAR…OR SUBSTITUTE CLUB SODA AND HOLD THE TRIPLE SEC. ASK FOR THE “SKINNY” CRUSH $8

THE GREEN RICKEY

½ OF FRESH LIME, 2 OUNCES OF TANQUERY GIN, ½ OUNCE OF GREEN ABSINTHE, ½ OUNCE ST. GERMAINE LIQUOR, ½ OUNCE OF PELLIGRINO SERVED OVER ICE IN A HIGH BALL. $11

THE FRENCH MARGARITA

1 ½ OUNCES OF FRENCH ABSINTHE, ½ OUNCE COINTREAU, SPLASH OF OJ AND SOUR MIX. SERVED WITH A ST. GERMAINE FLOAT AND FRESH LIMES. $9

SCOTCH

GLENFIDDICH 12YR

GLENLIVIT 12 YR

MACALLAN 12 YR

MACALLAN 15 YR

LAPHROIG 10YR

OBAN 14YR



Cafe Soleil 2011 - Developed by Tailor Media