Vidalia

1990 M St. NW Washington DC

Phone: 202-659-1990 | Fax: 223-8572

today's ordering times: not available

APPETIZERS

Smoked Ham Hock Soup

with heirloom bean and peanut ragout, ham hock torchon, poached quail egg, smoked bacon and fresh chervil

Endive Salad

with maytag blue cheese, granny smith apples, bermuda onions, celeriac, celery leaves, spiced pecans and creamy coriander dressing

La Belle Farm Foie Gras Terrine

duck foie gras with kumquat-vidalia onion compote, mizuna salad and brioche tuile

Braised Veal Cheek and Veal Tongue

with beluga lentils, vegetable mirepoix and creole mustard-tarragon jus

Path Valley Heirloom Beet Salad

pickled, roasted and raw beets with pole beans, hazelnuts, goat cheese emulsion and candied orange zest

Tuna Tartar

raw chopped big eye tuna with pickled cipollini onions, shiitake mushrooms, red rubin salad and pinot noir vinaigrette

Spring Market Salad

local field lettuces, shaved raw and roasted vegetables, pecan gamasio and vidalia onion vinaigrette

Baby Hearts of Romaine

with bourqeron anchovies, deviled egg, everona farm sheep's milk cheese, garlic croutons and alligator pepper vinaigrette

Vidalia's Creamy Onion Soup

with julienne smoked pork jowl, sweet onions and crisp parmesan reggiano

Asparagus and Crayfish Remoulade

grilled asparagus and crayfish with spring onions, piquillo peppers, micro greens and creole spiced aioli

ENTRÉES

Shrimp and Grits

wild caught gulf shrimp with creamy anson mill grits, kale, tasso ham, sweet onion ragout and shrimp cilantro butter

Sweetbread Salade Gourmande

crisp veal sweetbreads and roasted lobster with spring peas, fava beans, asparagus, artichokes, country ham, baby lettuces and banyuls vinaigrette

Frogmore Stew

with lump crabmeat boudin, razor clams, mussels, andouille sausage, spring onion, peanut potatoes, roasted garlic aïoli and saffron tomato broth

Braised Beef Short Rib

with rhumba squash puree, smoked potato dumplings, hen o' the woods mushrooms and root beer glaze

Atlantic Fluke

wrapped in kennebec potato crust with globe artichokes, piquillio pepper emulsion and black olive-anchovy emulsion

Path Valley Pork

slow roasted belly, braised savoy cabbage with gewürztraminer and mustard seed, confit of nolan potatoes and rye-pork jus

Wild Alaskan Halibut

pan roasted with davecrest farms celery served three ways, braised applewood bacon and truffle coulis

Buttermilk Fried Rabbit Leg

with viola's dumplings, davencrest farm turnips, parsnips and black pepper cream gravy

Vidalia's Vegetable Blue Plate

chef's daily selection of four composed vegetable plates featuring local and seasonal market produce

Shenandoah Valley Spring Lamb Crepinette

pan roasted with english pea purée, glazed spring bulb onions, mint muscat jelly and lamb jus

SIDES

Creamed Kale

with Braised Bacon and Pearl Onions

Baked Macaroni and Cheese

with Goat Milk Cheddar

Creamy Anson Mills Grits

with Ramps and Morels

Vidalia Onion Casserole

APPETIZERS

Smoked Ham Hock Soup

with heirloom bean and peanut ragout, ham hock torchon, poached quail egg, smoked bacon and fresh chervil

Braised Veal Cheek and Veal Tongue

with beluga lentils, vegetable mirepoix and creole mustard-tarragon jus

La Belle Farm Foie Gras Terrine

duck foie gras with kumquat-vidalia onion compote, mizuna salad and brioche tuile

Broiled Gulf Shrimp

stuffed with jumbo lump crab meat, old bay seasoned hollandaise, cucumber-sweet pepper relish and hot sour sauce

Tuna Tartar

raw chopped big eye tuna with pickled cipollini onions, shiitake mushrooms, red rubin salad and pinot noir vinaigrette

Frogmore Stew

with lump crabmeat boudin, razor clams, mussels, andouille sausage, spring onion, peanut potatoes, roasted garlic aïoli and saffron tomato broth

Spring Market Salad

local field lettuces, shaved raw and roasted vegetables, pecan gamasio and vidalia onion vinaigrette

Tuscarora Valley Pork Head Cheese

with warm vidalia onion bread pudding, onion glass, mustard mousse and pickle vinaigrette

Asparagus and Crayfish Remoulade

grilled asparagus and crayfish with spring onions, piquillo peppers, micro greens and creole spiced aïoli

Sweetbread Salade Gourmande

crisp veal sweetbreads and roasted lobster with spring peas, fava beans, asparagus, artichokes, country ham, baby lettuces and banyuls vinaigrette

ENTRÉES

Shrimp and Grits

wild caught gulf shrimp with creamy anson mill grits, kale, tasso ham, sweet onion ragout and shrimp cilantro butter

Prime New York Strip Steak

with creamed kale, potato leek pave, sweet onion rings and ham hock bordelaise

Seared Rare Tuna Au Poivre

big eye tuna steak with alligator pepper, olive oil braised heirloom potatoes, stinging nettles and spiced ginger ale gastrique

Palmetto Farm's Roasted Squab

with grilled vidalia onions, hen of the woods mushrooms, rhumba squash purée and five spice squab jus

Atlantic Fluke

wrapped in kennebec potato crust with globe artichokes, piquillio pepper emulsion and black olive-anchovy emulsion

Path Valley Farms Shoat

roasted young pig, braised savoy cabbage with gewürztraminer and mustard seed, confit of nolan potatoes and rye-pork jus

Wild Alaskan Halibut

pan roasted with davecrest farms celery served three ways, braised applewood bacon and truffle coulis

What's Up Doc?

roasted rabbit loin and sweetbread sausage with path valley baby carrots, carrot-ginger-apple purée and carrot-cardamom rabbit jus

Vidalia's Vegetable Blue Plate

chef's daily selection of four composed vegetable plates featuring local and seasonal market produce

Shenandoah Valley Spring Lamb Loin

pan roasted with english pea purée, glazed spring bulb onions, mint muscat jelly and lamb jus

SIDES

Creamed Kale

with Braised Bacon and Pearl Onions

Baked Macaroni and Cheese

with Goat Milk Cheddar

Creamy Anson Mills Grits

with Ramps and Morels

Vidalia Onion Casserole