Live Like a Local

Valentine's Day Menu

$85 Per Person

Devil's Backbone Beer Dinner-March 6

$75 Per Person

The Manhattan Project

The Manhattan Project

Poste Cocktails

Reservations: 202.783.6060

Dinner Menu:


Pommes Frites:    8

Truffle Frites:    10

Bordelaise Frites:    12


Apple Parsnip Bisque: crispy duck confit   10

French Onion Soup: aged comte cheese   14


Chicory & Pig Ear: frisee, endive, radicchio and crispy pic ear in a sherry/mustar vinaigrette with persimmons, bourbon smoked dates and pickled pine nuts   14

Beet and Greens: hearty greens with roasted Bounty Hill Farms baby beets, shaved red onion, fried kale, balsamic vinaigrette, blue cheese and walnut puff   14

Tuna Nicoise: seared big eye tuna (pole-and-line), olive oil poached tuna belly, anchovy, olives, hard cooked egg, haricots verts, black truffle vinaigrette   16/24


Pork Belly LT: garden arugula, fried green tomato, bacon and roasted tomato aioli on white bread   16

Brasserie Burger: Virginia grass fed beef, Appalachian cheese, confit tomato, red onion marmalade, parker house bun, watercress, harissa aioli   19

Onion Soup Burger: Virginia grass fed beef, comte cheese, caramelized onion soup, onion bun   18


Escargots: garlic-lemon butter   13

Selection of Farmstead Cheese: seasonal jam, pumpernickel-raisin toast   11/18

House-Made Charcuterie Board: chef's selection   11/18

Tete de Cochon: crispy fried pig head roulade with carrot puree, sauce gribiche, pickled vegetables, green leek puree   12

Vol au Vent: wild mushroom, spinach and goat cheese with a poached egg and Espelette cream   12


Root Vegetable Crepes: roasted carrots, rutabaga, parsnips, sage-walnut pesto, Ellington goat cheese   24

Seafood Sausage: salmon, shrimp and scallop sausage, juniper cream sauce, grilled pear, smoked salmon, spaetzle and braised red cabbage puree   29

Porc: cedar planked pork porterhouse charred rosemary, braised endive, parsley pee-wee potatoes, honeyed ham milk jus   30

Black Bass: pan roasted Atlantic rockfish, forbidden rice, chanterelle mushrooms, spinach and radicchio, mushroom buerre blanc and caper and horseradish creme fraiche   28

Beef Cheek Bourguignon: 72 hour braised short ribs, bacon, carrots, baby turnips and Dijon whipped potatoes   29

Duck: roasted duck breast, duck fat roasted root vegetables, Parisienne gnocchi, crispy kale, and pumpkin duck jus   32

Steak Frites: fries, choice of blue cheese butter, bearnaise or tomato jam   28-34
Harissa Skirt Steak 28 New York Strip 31 Rib eye 34


macaroni and cheese:    10

Dijon pomme puree:    7

brussels sprouts:    8

baby vegetables with chickpeas and stewed tomatoes:    9

Parmesan roasted asparagus with bechamel and poached egg:    12


Classic: white wine, butter, shallots, garlic   17

Chorizo: house made chorizo, tomato, white wine   19

Saffron: white wine, saffron, mustard   18


Chilled Oysters: mignonette   18

Chilled Clams: cocktail sauce   12

Jumbo Shrimp Cocktail: cocktail sauce, marie rose   18


Monday - Risotto: chefs selection of local farm and garden vegetables. Add chicken - $5   23

Tuesday - Bouillabaisse: market fish, mussels, clams, shrimp in a saffron tomato broth, fennel, pearl onions, grilled bread and a rouille   31

Wednesday - Filet: pan roasted filet mignon, seared foie gras, creamed spinach, sauteed spring mushrooms, sauce bordelaise   39

Thursday - Cassoulet: confit duck leg, cannellini beans, kale, stewed tomato, toulous sausage, pork belly   29

Friday - Chef's Market Fish:    Market Price