B r u n c h FALL SEASON Our culinary team is led by Chef de Cuisine Paul Rhones & the DC Sous Chef Team. We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality.
Signature Crostini Choice of Three 14 | Choice of Six 23 Forest Mushroom, Truffle & Artichoke Manchego, Fig & Marcona Almond Burrata, Tomato & Pesto Goat Cheese, Caramelized Onion Marinated Shrimp, Meyer Lemon & Micro-Cilantro Smoked Salmon, Crème Fraîche Prosciutto, Olive, Ricotta & Walnut Beef Tartar, Spicy Mustard Aioli, Pickled Chilies*
Chef’s Selection Crostini Trio of Seasonally Inspired Crostini 21 Ratatouille, Crispy Quail Egg, Black Olive Tapenade Charred Octopus, Spicy Feta, Pickled Jalapeno & Spiced Chickpea Brandade, Chorizo, Tomato Concasse
Sharing & Appetizer Burrata & Heirloom Beet 17 Zucchini Carpaccio 15 Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Honey Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. Apple Cider Dressing. Octopus Carpaccio 21 Mushroom Croquette 16 Pimenton Dressing, Roasted Peppers & Olive Dust. Truffle Aioli, Parmesan. Yellowfin Tuna Carpaccio* 18 Marinated Olives 7 Cilantro, Marcona Almond, Cherry Tomato, Toasted Sesame Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Oil. Sevillano. Granola with Fresh Fruits 14 Roasted Cauliflower 16 Almonds, Served with Yogurt or Milk. Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. Bread & Pastry Assortment 10 Carrot & Ginger Soup 15 Multigrain Bread, Baguette, Croissant, Chocolate Croissant Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Served with House Made Fig Jam, Olive Oil, Honey Spread, Orange Juice, Spanish Onions, Olive Oil Croutons. Strawberry or Orange Jam.
129 Escape to the South of France for an afternoon with a bottle of Veuve Clicquot,La Trio Grande of Signature Escape Crostini, Marinated Olives and a taste of the sea with our Plateau de Fruits de Mer*.
Salad with grilled chicken add 9, salmon add 9, scallops add 11 or shrimp add 10 Shrimp & Salmon Salad 25 Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing. Salade de Poulet 22 Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing. Salade de Laitue 12 Butter Lettuce, Tomato, Shallot, Champagne Vinegar. Chicken Paillard Salad 22 Butterflied Chicken Breast with a Red Pepper & Caper Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon. Lobster Salad 29 Lobster Claws & Knuckles Poached in Herbes de Provence Olive Oil & Espelette Pepper with Butter Lettuce, Watercress, Fresh Heart of Palm, French Radish, Kumato Tomato, Pimenton Brioche Croutons & Picholine Dressing. FIG & OLIVE Salad 21 Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing. Quinoa Tabbouleh 16 Baby Kale, Dried Turkish Fig, Mint, Parsley, Pickled Onion, Preserved Lemon, Spicy Kumquat & Citrus Dressing. Breakfast Avocado & Quail Egg Toast 16 Poached Egg with Prosciutto di Parma 19 Whole Grain Bread, Avocado, Hard-Boiled Quail Egg, Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Radish, Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust. Salad. French Toast 16 Provençal Breakfast 18 Mixed Berries, Vermont Maple Syrup with Lavender, Vanilla Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Whipped Cream. Sausage, Pancetta, Stuffed Kumato Tomato. Fig & Walnut Pancakes 16 French Omelet 18 Two Fluffy Pancakes, Sliced Fig, Walnuts, Whipped Cream & Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Fig Infused Maple Syrup. Greens. Smoked Salmon Poached Eggs 19 Steak & Egg 25 Served with Crème Fraîche & Frisée Salad with Pickled Sliced Grass-Fed Beef Filet, Farm Fresh Eggs, Crispy Radish. Potatoes, Chimichurri Sauce & Watercress Salad.
Entrées Sandwich & Burgers are served with a side of mixed greens drizzled with fig balsamic dressing & skinny fries (truffle fries add 3) Harissa Marinated Salmon 32 F&O Burger* 20 Eggplant & Red Pepper Caviar, Spiced Chickpea, Cerignola Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Olives, Topped with Crispy Eggplant and Drizzled with a Chef’s Sauce. Lemon Verbena Lobster Jus. Lamb Burger* 22 Rosemary Shrimp Fettuccine 29 Julienne Dates, Feta & Goat Cheese Fondue, Pickled Persian Blistered Heirloom Tomato, Fresh Basil with a Tomato Cucumber, Baby Watercress. Mascarpone Sauce. Wild Mushroom Rigatoni 25 Salmon Burger 21 Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise. Mushrooms, Chives. Lemon Chicken Sandwich 20 Hanger Steak 26 Red Cabbage Slaw, Garlic Aioli, Watercress, Baguette. Baby Kale, Arugula, Pine Nut, Romesco with Almond & Hazelnut.
Sides Sautéed Baby Spinach 10 Organic Mushrooms 10 Skinny Fries 6 Fig, Garlic, Almond Rosemary, Garlic Emulsion, Fresh Herbs Ratatouille 10 Double-Smoked Bacon 10 Truffle Fries 10 Eggplant, Bell Pepper, Zucchini, Parmesan Chicken Apple Sausage 10 Garlic
Prix Fixe 34 Brunch Cocktails Bottomless Mimosas (add 16) 2 hour limit per table Blood Orange Mimosa 11 Blood Orange Purée & Orange Juice Topped With Sparkling Bread & Pastry Assortment Wine. (add 8) F&O Bloody Mary 12 Carrot & Ginger Soup Tomato Juice, a Medley of Spices and Vodka. Mushroom Croquette Bellini 10 FIG & OLIVE Salad Peach Purée & Peach Liqueur Topped with Sparkling Wine. French Omelet Mimosa & Bellini Service Chicken Paillard Salad Please enjoy a customizable experience with a bottle of sparkling French Toast wine or champagne. Choose a Purée, Garnish & Bottle from our full wine list. Seasonal Sorbet Pot de Crème
Gluten Friendly
*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server.
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