Photos by Michael Harlan Turkell
|
 |
Breakfast: | Monday - Friday, 7 a.m. - 10 a.m. |
| Saturday - Sunday, 8 a.m. - 10 a.m. |
|
Brunch: | Saturday - Sunday, 8 a.m. - 2p.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, 11:30 a.m. - closing |
Poste Moderne Brasserie |
Adjacent to Hotel Monaco |
555 - 8th Street, NW |
Washington DC 20004 |
Tel: | 202.783.6060 |
Fax: | 202.783.4222 |
Private Dining: | 202.449.7062 |
|
|
|
|
|
|
|
|
|
|
|
|
|
OCEAN |
Half Dozen Kusshi Oysters Champagne mignonette |
17 |
Steamed Bouchot Mussels White wine, saffron, mustard, garlic confit |
15 |
Hamachi ruby red grapefruit, ginger vinaigrette |
15 |
|
 |
 |
THE PASTURE |
Autumn Selection of Farmstead Cheese Seasonal jam, raisin-walnut toast |
16 |
Tête De Veau terrine of veal cheeks, sunny-side up quail egg, frisee, fresh black truffles |
17 |
House-Made Charcuterie Board Rabbit terrine, fennel salami, porchetta, coppa |
16 |
Beluga Lentil Salad Slow cooked duck egg, pork belly, crispy shallots |
15 |
Pineland Farm's Steak Tartare House-made brioche, maldon sea salt |
15 |
Foie Gras Terrine muscat jelly, toasted brioche |
19 |
|
 |
 |
THE GARDEN |
Arugula Salad Basil, mint, figs, parmesan, aged sherry vinaigrette |
8 |
Wild Mushroom Consommè Foie gras and sweetbread dumplings |
14 |
French Onion Soup Aged comté cheese |
11 |
Escargots Garlic-lemon butter |
10 |
Autumn Vegetable Crêpes Wood grilled figs, turnips, dill, kale, rutabaga, local goat cheese, hen of the woods mushrooms, fennel |
26 |
|
 |
 |
HANDMADE PASTA |
Tortellini of Rabbit Confit Burgundy snails, noilly prat, manouri cheese |
14 |
|
 |
 |
THE PASTURE |
Beef Bourguignon ribs and cheeks, roasted fingerlings, winter vegetables |
29 |
Elysian Fields Farm Braised Lamb Garden lettuce, dill, eggplant, black quinoa |
27 |
Red Wine Braised Rabbit Caramelized fennel, poppy seed tagliatelle, hen of the woods mushrooms |
28 |
Crispy Envelope of Pig's Trotter Hen egg, frisée, whole grain mustard sauce |
27 |
Pekin Duck Breast farro, black rice, winter squash, dandelion farro, black rice, winter squash, dandelion |
27 |
|
 |
 |
OCEAN |
Wild Steelhead Salmon parsley root, brussels sprouts, hedge hogs, lemon confit |
28 |
Sea Scallops Rutabaga, smoked cremini, cipollini onions, sage, crispy pig�€™s tail |
28 |
|
 |
 |
SIDES |
Truffle Frites |
9 |
Brussels Sprouts, Crispy Tesa, Chanterelles |
9 |
Macaroni and Cheese |
7 |
Pommes Frites |
7 |
Local Organic Market Vegetables |
8 |
|
 |
 |
|
|
|
|
|