“In The Loop” Dinner Menu

Includes ingredients from 150-mile

radius of the Capitol

 

Now in its third week, Charlie Palmer Steak’s new “In The Loop” menu featuring locally sourced ingredients by Executive Chef Matt Hill offers a fantastic 3-course menu for just $39 per person. The summer menu is complemented by a market list of 25 wines under $25.  

Drawing from a 150-mile radius of the nation’s capitol, the “In The Loop” menu includes local growers from the Shenandoah Valley and Chesapeake Bay to the rich agricultural land of Pennsylvania, to provide the best harvested ingredients of the season.

 

 “In The Loop” Dinner Prix Fixe

Available NOW - September 12; menu changes weekly

$39 per person, excluding tax and gratuity

 

 In The Loop Menu 8/17-8/23

“Just like the weather, subject to change”

APPETIZER

Fried Green Tomato Salad

Evarona Dairy Piedmont and baby frisee

 

Chilled New Potato and Leek Soup

warm capon dumpling, pumpkin seeds

 

ENTRÉE

West Virginia Rainbow Trout

andouille blue crab, and corn bread stuffing

 

Grilled Roseda Farms Sirloin

purple potato salad and fresh chimichurri

 

DESSERT

Local Raspberries and Milk Chocolate Napoleon

sweet cream and dark chocolate ganache

 

Lavender Pot de Crème

compressed watermelon

 

Charlie Palmer Steak DC

101 Constitution Ave NW

202-547-8100 for reservations

Lunch: Monday - Friday 11:30am to 2:30pm

Dinner: Monday - Friday 5:30pm to 10:00pm, Saturdays 5:00pm to 10:30pm