Photos by Michael Harlan Turkell


Poste Reservations

Breakfast:    Monday - Friday, 7 a.m. - 10 a.m.
Brunch: Saturday - Sunday, 8 a.m. - 3p.m.
Lunch: Monday - Friday, 11:30 a.m. - 2:30 p.m.
Dinner: Monday - Thursday, 5 p.m. - 10 p.m.
Friday - Saturday, 5 p.m. - 10:30 p.m.
Sunday, 5 p.m. - 9 p.m.
Bar: Daily, 10:30 a.m. - closing

Poste Moderne Brasserie and Bar
555 - 8th Street, NW
Washington , DC 20004
Adjacent to Hotel Monaco

Tel: 202.783.6060
Fax: 202.783.4222
Private Dining: 202.449.7062
Google Maps

Contacts:
Amy Troutmiller Restaurant Operations Manager
Andrew Carlson Manager
Katie Miller Manager
Buddee Clinton Director of Catering
Jennifer McDivitt Private Dining Events Coordinator
Charissa Benjamin Media Relations
Elaine Mazanec Public Relations



Dinner Menu
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Lunch
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Brunch
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Dessert
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Bar Menu
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Wine List
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Wine, Cocktails & Beer
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Kids Menu
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Breakfast

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Frites
Pomme Frites 7
Truffle Frites 9
Bordelaise Frites 12
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Soupes
Cucumber
chilled cucumber and yogurt soup with garden tomato and jalepeno salad
12
French Onion Soup
aged comte cheese
14
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Salades
Endless Summer
butter lettuce with garden herb vinaigrette with breakfast radish, bacon lardons and pickled red onion
12
Tomato
garden and local farm tomatoes, fried green tomato and a house made buttermilk cheese
14
Tuna Nicoise
seared big eye tuna (pole-and-line), olive oil poached tuna belly, mushrooms, olives, hard cooked egg, haricots verts, black truffle vinaigrette
16/24
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Sandwiches
Bahn mi
baguette, pork terrine, pickled vegetables, cilantro, daikon, carrot, sriracha aioli
15
Brasserie Burger
Virginia grass fed beef, Appalachian cheese, confit tomato, red onion marmalade, parker house bun, mâche, harissa aioli
18
Onion Soup Burger
Virginia grass fed beef, comté cheese, caramelized onion soup, onion bun
17
Croque Monsieur “Mister Crunchy”
grilled ham, comté cheese, country bread, mornay
16
Croque Madame “Miss Crunchy”
grilled ham, comté cheese, brioche, béchamel, sunny side up egg
17
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Petits Plats
Escargots
garlic-lemon butter
12
Selection of Farmstead Cheese
seasonal jam, raisin-walnut toast
10/17
House-Made Charcuterie Board
chef’s selection
9/16
Lamb Carpaccio
thinly sliced seared lamb loin, micro basil, sungold tomatoes, Cashel blue cheese
14
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Entree
Buckwheat Vegetable Crêpes
red pepper coulis, ratatouille, cauliflower, faro, cauliflower puree
27
Risotto
Chef's daily selection of farmers market and garden vegetables
14/26
Rockfish Basquaise
chorizo broth poached, clams, fingerling potatoes, baby carrots, fennel, red peppers, confit tomatoes
32
Poulet Roti
roasted Polyface Farms half chicken, wild rice, butternut squash, garden chard, grain mustard chicken jus
29
Artic Char
ratatouille, basil beurre blanc, balsamic glazed haricot verts
28
Beef Bourguignon
72 hours braised short ribs, bacon, carrots, baby turnips and Dijon whipped potatoes
32
Steak Frites
fries, choice of blue cheese butter, béarnaise, or tomato jam
Harissa Skirt Steak 28, Rib Ey
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Plats Pour Deux
Surf & Turf
chateaubriand, crab stuffed lobster, macaroni and cheese, roasted vegetables
82
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Plats D'Accompagnement
macaroni and cheese 10
Summer Mushrooms 9
Pomme Puree 7
Creamed Spinach 7
Summer Vegetables 7
Balsamic glazed haricot verts 8
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Moules
Classic
white wine, butter, shallots, garlic
16
Chorizo
house made chorizo, tomato, white wine
19
Saffron
white wine, saffron, mustard
17
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Fruits De Mer
Chilled Oysters
mignonette
17
Chilled Clams
cocktail sauce
12
Jumbo Shrimp Cocktail
cocktail sauce, marie rose
18
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Plats du Jour
Chef's Daily Selections
Monday - Veal Milanese
pan fried veal chop, charred lemon, baby spinach and heirloom tomato salad in a violet mustard vinaigrette
33
Tuesday - Roast
pork spare rib roll, peach butter, thyme pork jus, warm pickled red-cabbage and asparagus slaw, and black pepper spaetzle
32
Wednesday - Filet
pan roasted filet mignon, seared foie gras, creamed spinach, sauteed spring mushrooms, suace bordelaise
39
Thursday - Cassoulet
duck confit, pork belly, house made sausage, white beans
29
Friday - Chef's Market Fish
Chef Dennis' Local Seasonal Selection
MP
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Plats Du Cochon
Cheeks
braised pork cheek, cipollini onion marmalade, brown sugar bacon
15
Bangers
house made morteau sausage, pomme puree, spinach, sauce charcuterie
24
Parts
coriander and orange roasted pork belly, parsnip puree, pig tail and pea tortelloni, crispy pig ear salad
27
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