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:
Chad Smith General Manager
Daniel Lobsenz Assistant General Manager
William Silcott Manager
Katie Miller Manager
Buddee Clinton Director of Catering
Jennifer McDivitt Private Dining Events Coordinator
Charissa Benjamin Media Relations



Dinner Menu / Bar Menu
|
Restaurant Week Lunch Menu 2012
|
Restaurant Week Dinner Menu 2012
|
Restaurant Week Brunch Menu 2012
|
Lunch
|
Brunch
|
Dessert
|
Wine List
|
Cocktails & Beer
|
Infusion List
|
Breakfast
|
Kids Menu
|
Pre Theater Menu

   Download PDF
SOUPES
Split Pea
smoked ham hock
9
Virginia Apple and Parsnip Bisque
duck confit, cinnamon creme fraiche
12
French Onion
aged comte cheese
13
< back to top

SALADES
Frisee
bacon lardon, poached egg, sherry-bacon vinaigrette
12
Beet
mache, orange vinagrette, pecans, goat cheese fondue
12
Chicory
French endive, radicchio, Cashel blue cheese, Path Valley honey/saison vinaigrette, saison reduction, candied walnuts
13
Tuna Nicoise
seared big eye tuna (pole-and-line), olive oil poached tuna belly, mushrooms, olives, hard cooked egg, haricots verts, black truffle vinaigrette
14/22
< back to top

FRITES
truffle frites 9
pommes frites 7
Bordelaise Frites 10
< back to top

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
< back to top

PLATS D'ACCOMPAGNEMENT
Anson Mills Polenta 8
Pomme Puree 7
glazed root vegetables 7
green beans amandine 8
creamed spinach 7
macaroni and cheese 10
< back to top

PETITS PLATS
Steak Tartare
gaufrette potatoes, black garlic aioli
18
Smoked Trout Rillettes
soda crackers, lemon crème fraîche, trout roe
Chicken Liver Parfait
Madeira gelee, brioche
13
Selection of Farmstead Cheese
seasonal jam, raisin-walnut toast
10/18
Escargots
garlic-lemon butter
11
Pork Rillettes
grilled country bread, whole grain mustard, pickled vegetables
14
House-Made Charcuterie Board
chef’s selection
9/17
< back to top

ENTREE
Vegetable Crêpes
Anson Mills polenta, roasted beets, local goat cheese, cauliflower, toasted faro, chanterelles
19
Risotto
mushroom and lime risotto, mushroom consume and preserved citrus
17
Rockfish
“Clam Chowder” manila clams, bacon braised potatoes, chowder cream
20
Trout Marguery
pan roasted North Carolina trout, shrimp, lemon oyster sauce
21
Flounder Almondine
almond brown butter emulsion, haricot vert
19
Veal Blanquette
braised veal breast, creamy Anson Mills polenta, chanterelles, pearl onions, carrot salad
28
Petite Filet
pan roasted filet mignon, seared foie gras, creamed spinach, sautéed mushrooms,sauce bordelaise
32
Beef Bourguignon
short ribs, roasted fingerlings, carrots, baby turnips
24
Steak Frites
fries, choice of blue cheese butter or béarnaise
Harissa Skirt Steak 20, Teres
< back to top

FRUITS DE MER
Chilled Oysters
champagne mignonette
17
Chilled Clams
cocktail sauce
12
Jumbo Shrimp Cocktail
cocktail sauce, marie rose
18
< back to top

PLATEAU DE FRUITS DE MER
Tower of Assorted Shell Fish
House 55
Senate 90
Congress 160
< back to top

MOULES
Saffron
white wine, saffron, mustard
16
Classic
white wine, butter, shallots, garlic
15
Belgian Saison
farmhouse ale
16
Porter
Port City Porter
15
Chorizo
house made chorizo, tomato, white wine
17
< back to top

DEJEUNER
Cobb
Path Valley greens, cashel blue cheese, hard cooked egg, bacon lardons, grape tomatoes, radish, avocado
14 add chicken or steak 4, ad
T- Day Sandwich
roasted turkey, cranberry chutney, stuffing, aioli on cranberry-walnut bread
13
Omlete
spinach, oven dried tomato and goat cheese with mixed greens
12
Omlete
spinach, oven dried tomato and goat cheese with mixed greens OR spinach, oven dried tomato and goat cheese with mixed greens grilled pounded chicken breast, arugula, mache, tomato and goat cheese brulee
12/14
Smoked Duck Reuben
pumpernickel, sauerkraut, thousand island, gruyere, garden salad
18
House Cured Pastrami Brisket
rye bread, sauerkraut, mustard, potato salad
19
Shrimp and Grits
Anson Mills white grits, arugula pesto
20
arugula pesto
roasted fingerlings, market vegetables
23
< back to top

Sitemap | Website Design by Studioality