Belgian Restaurant Week
We offer:
August 24th – August 30th
DC Summer Restaurant Week!
Join us for DC Summer Restaurant Week and enjoy chef-crafted prix fixe menus featuring the best of the season.
Dinner – 3 Courses | $55
Lunch – 3 Courses | $35
Brunch – 3 Courses | $35
Whether you're joining us for a leisurely brunch, a business lunch, or an evening out, it's the perfect time to experience our seasonal cuisine.
Reserve your table today—we look forward to welcoming you!
Saturday, August 29th – Sunday, August 30th 2026 • Three Courses $35++ pp
Starters
(Please select one)
Fresh Garden Salad
Farm mixed greens, croutons, red beets, French dressing
Kroketten Van Zwezerik & Champignons
Sweetbread-mushroom croquettes, parsley, tarragon tartare sauce
Brusselse Wafel Met Gepocheerde Perzik
Brussel waffle, VA farm-poached peach, whipped cream, pink merengues, peach sauce
Egg Meuriette
Petite casserole of poached eggs, mushrooms, red wine onion sauce, bacon, grilled toast
Entrée
(Please select one)
Broodje Kip Curry
Chicken curry served on pita bread, celery, apple, raisins, tomato - cucumber salad
Krokante Briochetoast Met BBQ-Ribbetjes
Belgian Crunchy brioche toast, Capital City Mambo sauce, BBQ baby back ribs, spicy butter
Toast Op Provençaalse Wijze
Sourdough toast Provençale, veggies, Boursin cream, green herb cream
Asperges Met Gepocheerd Ei en Hollandaisesaus
Poached egg, green asparagus, Hollandaise, salmon caviar, chives
Desserts
Boule De Berlin
Fresh-baked boules de Berlin, speculoos crumble, crème diplomate
Tuesday, August 25th – Friday, August 28th 2026 • Three Courses $35++ pp
Starters
(Please select one)
Flammekueche Et Salade
Belgian pizza, thyme, crème fraiche, red onions, bacon bits, petit French salad
Carpaccio De Tomates & Burrata
Heirloom tomato carpaccio, buffalo burrata, burned avocado, basil oil, tiny croutons
Terrine De Päte
Homemade pork pâté, pistachios, cornichons, petit onions, toast
Lichte Komkommersoep
Chilled cucumber soup, fresh herbs, yogurt, and citrus
Main Courses
(Please select one)
Vitello Tonnato Moderne
Roasted veal, tuna cream, baby herb salad, fried capers, tomatoes, anchovy
Tagliatelle Met Groene Kruiden
Green herb pasta, vegetable tagliatelle, Parmesan-tomato dashi broth, Thai basil oil, fermented garlic, pickled green tomato
Gegrilde Zeebaars Met Mosseltjes
Crispy-skinned sea bass, herbs from the chef's garden, herb-saffron vinaigrette, mussels & clams, faro grains
Gestoofde Varkenswangen Met Groentestoofpotje
Braised pork cheeks, summer vegetable stew, creamy polenta, Belgian beer sauce
Desserts
Rabarber–Amandeltaart
Rhubarb almond cake, cassis sorbet, almond streusel, vanilla mousse, micro basil
Monday, August 24th – Saturday, August 29th 2026 • Three Course Dinner $55++ pp
Voorgerechten / Starters
(Please select one)
Vitello Tonnato Moderne
Roasted veal, tuna cream, baby herb salad, fried capers, tomatoes, anchovy
Carpaccio de Tomates & Burrata
Heirloom tomato carpaccio, buffalo burrata, burned avocado, basil oil, tiny croutons
Salade Roger Souveryns met Zalm
Baked green asparagus, frisée, sour cream, salmon mi-cuit, coriander, farm butter
Gelakte Berkshire Pork Belly
Glazed Berkshire pork belly, bourbon reduction, smoked apple gel, pickled onion, crispy puffs, micro herbs
Hoofdgerechten / Main Courses
(Please select one)
Tagliatelle met Groene Kruiden
Green herb pasta, vegetable tagliatelle, Parmesan-tomato dashi broth, Thai basil oil, fermented garlic, pickled green tomato
Gegrilde Zeebaars met Mosseltjes
Crispy-skinned sea bass, herbs from the chef's garden, herb-saffron vinaigrette, mussels & clams
Gegrilde Kipfilet 'Paillard'
Grilled chicken paillard, charred broccolini, blistered cherry tomato, lemon-thyme vinaigrette, micro fennel
Gestoofde Varkenswangen met Groentestoofpotje
Braised pork cheeks, summer vegetable stew, creamy polenta, Belgian beer sauce
Desserts
(Please select one)
Cannelé au Fromage Bleu
Canelé de Bordeaux, port sauce, blue cheese ice cream, red-wine pear, hazelnut-cacao crumble
Rabarber-Amandeltaart
Rhubarb almond cake, cassis sorbet, almond streusel, vanilla mousse, micro basil