DC Winter Restaurant Week

Enjoy our special three-course menus:
Dinner – $55 | Lunch – $35 | Brunch – $25

Availability:
Brunch: Monday, January 19; Saturday, January 24; and Sunday, January 25
Lunch: Tuesday–Friday
Dinner: Available every day starting at 4:30 PM
We look forward to welcoming you!

Restaurant Week Brunch Menu Restaurant Week Dinner & Lunch Menu

Monday, January 19th, 2026 • Saturday & Sunday, January 24th & 25th 2026 • Brunch $25++ • Substitutions, changes, and splits are not available for RW menu • A 3% wellness fee will be added to each check to help us pay the base wages and benefits of staff. Please note this fee is not a tip • Executive Chef Bart Vandaele, Chef de Cuisine Alexander Flores, General Manager Rinata Gafarova

To Start Your Morning

Please select one:

Maria Del Fuego

Jalapeño infused Mi Campo tequila, tomato juice, green celery foam

L’original Waffle Bommekes

The Original Liège waffle in small bites, with sugar snow

Irish Coffee

Irish whiskey, drip coffee, brown sugar, creamy float

Mulled Wine

Hot red wine, cinnamon, nutmeg, cloves, star anise, citrus, rosemary

Regular Drip Coffee

Entrée

Please select one:

Brie De Meaux Aux Truffes

Brie stuffed with truffles and mascarpone, radish, frisée salad, truffle dressing, brioche

Pompoen-Kurkuma Soep

Kabocha pumpkin-turmeric soup, pomegranate, crème fraiche

EI-Prosciutto Toast

Soft scrambled eggs, Prosciutto ham, black pepper, Parmigiano-Reggiano, crisps, on toast

Belga’s ‘Beruchte’ Groene Eieren

Green eggs, herb pesto, creamed spinach, red onions, Gruyère, muffin, applewood smoked bacon

Blueberry Field Waffle

The Brussels waffle, blueberries, vanilla whipped cream, berry compote, meringues, sugar snow

Sweet Tooth

Bananenbroodpudding

Chocolate banana bread pudding, Chantilly cream, caramel, banana, crisp

January 19th – January 25th • Three Course Dinner $55++pp | Lunch $35++pp • Substitutions, changes, and splits are not available for RW menu • A 3% wellness fee will be added to each check to help us pay the base wages and benefits of staff. Please note this fee is not a tip • Executive Chef Bart Vandaele, Chef de Cuisine Alexander Flores, General Manager Rinata Gafarova

Starter

Please select one:

Pompoen-Kurkuma Soep

Kabocha pumpkin-turmeric soup, pomegranate, crème fraiche

Chicons Au Gratin Aux Truffes

Belgian endive gratin with truffles, Chesapeake valley farm ham, Béchamel cheese sauce

Klassieke Caesar Salade

Crisp romaine lettuce, classic Caesar dressing, Parmesan, anchovies, toasted garlic croutons

Brie De Meaux Aux Truffes

Brie stuffed with truffles and mascarpone, radish, frisée salad, truffle dressing, homemade brioche

Tartiflette Beignets

Crispy fritters, potatoes, caramelized onions, smoky bacon, melted raclette cheese, honey

Wintersalade

Winter salad, pears, blue cheese, roquette, balsamic

Entrée

Please select one:

Bloedworst en Witte Pens

Boudin blanc, boudin noir sausage, red cabbage and apple, potato purée

Winterstoemp Met Buikspek

Brussels sprouts stoemp, braised pork belly, sweet and spicy pork glaze

Gegrilde Zeebaars Met Parelpasta

Grilled branzino, pearl pasta, Beurre blanc sauce, citrus, snow peas

Spaghetti Bolognese Op Belgische Wijze

Pork and beef ragu, tomato, onions, al dente spaghetti, Parmesan cheese

Rundergehakt Hachis Parmentier

Stewed ground beef, baked pie, creamed leeks, mashed potato cream

Winterse Viswaterzooi

Winter fish waterzooi stew, leeks, carrots, celery, potato

Sweet Tooth

Please select one:

Vlaamse Rijstflaai

Belgian vanilla rice tart, raspberry sauce, sorbet