Nage

Name: Nage
Address: 1600 Rhode Island Ave. NW, 20036, DC, 20036
Telephone: 202-448-8005

1600 Rhode Island Ave. NW, Washington, DC 20036, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-10:00PM •Saturday: 7:00AM-11:00PM •Sunday: 7:00AM-11:00PM •

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Details

Cuisine: American (New), Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Starters

White Asparagus Puree

with Brown Butter and an Almond Emulsion

French Onion Soup

with a Gruyere Crouton

Nage Salad

Mixed Greens, Hearts of palm, Pineapple, Currants, Candied Pecans, Bleu Cheese and a Passionfruit Vinaigrette

Warm Vegetable Salad

Sautéed Seasonal Vegetables with Goat Cheese and a Reduction of Aged Balsamic Vinegar

Wild Mushroom and Goat Cheese Strudel

with Watermelon Pickle

Baked Oysters

“Signature Item” Topped with Spinach, Fennel & Asiago Cheese

Sandwiches

Softshell Crab BLT

with Yellow Tomato, Applewood Smoked Bacon and a Caper Aioli on Housemade Bread

Knuckle Sandwich

“Signature Item” Diced Lobster Meat Tossed in a Fresh Tarragon Mayonnaise with Baby Arugula on a Toasted Croissant

Smoked Pulled Pork Sandwich

done Carolina Style with Nage Chow Chow served on a Housemade Roll

Prime Rib Burger

with Mushroom Duxelle, Smoked Onions, Lettuce, Tomato & Gouda Cheese, Served with Nage Frites

Tomato Caprese

On a Baguette with Basil Pesto and our Housemade Mozzarella

Plates

Truffled Lobster Quiche

with White Asparagus and Roasted Mushrooms atop a Potato Cream and Served with a Side Salad

Grilled Salmon

With Herbed pate au Choux Gnocchi, Spring Vegetables and a Marsala Vin de Viande

Nage Crabcake

served with a Sweet Corn Succotash, Grilled Asparagus, and a Housemade Tomato Jam

Cajun Meatloaf

with Roasted Garlic Mashed Potatoes and Nage Gravy

Portobello Lasagna

with an Arugula and Walnut Pesto

Steak Frites

with Roasted Mushrooms and a 100 year Demi

DINNER MENU

Soups & Salads

Classic French Onion Soup

with a Gruyere Crouton

White Asparagus Puree

with Brown Butter and an Almond Emulsion

Spring Salad

with Pineapple, Hearts of Palm, Black Currants, Candied Pecans, Bleu Cheese and a Passionfruit Vinaigrette

Salad of Red Romaine

with Lavash Croutons, Boquerón's Anchovies, Parmesan Cheese, Quail Egg and an Emulsified Lemon Vinaigrette

Warm Vegetable Salad

Sautéed Seasonal Vegetables with Goat Cheese and a Reduction of Aged Balsamic Vinegar

Starters

Wild Mushroom Strudel

with Goat Cheese, Over a warm Vichyssoise Drizzled with White Truffle Oil

Beef Carpaccio

Crusted with Pepper and Served with Heirloom Tomato Caprese and a pistachio Pesto

Carmelized Onion Tart

Baked with Rhubarb and Apple, Served with a Port Wine Reduction and Tossed Greens

Baked Chesapeake Oysters

“Signature Item” Spinach, Fennel, Mushrooms, and Asiago Cheese

Sides

Truffled Mac & Cheese

A Nage Twist on a Classic Favorite

Nage Frites

Seasoned with Sea Salt & Truffle

Fresh Asparagus

Grilled with Olive Oil

Entrees

Seafood a la Nage

“Signature Item” Lobster, Shrimp, Calamari, Clams, Mussels and Scallops “Swimming” in a Lobster and Saffron Broth

Roasted Halibut

with Escargot Pate au Choux Gnocchi, White Asparagus, Fava Beans and Tomato Concasse. Finished with a Marsala Glace de Viande

Pan Seared Char

Served Warm in a Chilled Tomatillo and Cucumber Gazpacho with a Crab & Avocado Timbale and Salsa Fresca

Center Cut Rib Eye

with a Black Truffle Potato Cake, Bleu Cheese Butter and a 100 Year Demi Glace

Organic Chicken Breast

Roasted and Served Over Roasted Mushrooms, Leeks and Fingerling potatoes with a Madeira Jus

Porcini Roasted Veal Chop

with Morel Mushrooms, Portabella Lasagna and an Arugula and Walnut Pesto

Bistro Dishes

Prime Rib Burger

“Signature Item” with Mushroom Duxelle Smoked Onions, Gouda and Nage Frites

Lobster Quiche

with White Asparagus and Roasted Mushrooms atop a Potato Cream, Served with a Mixed Green Salad

Nage Crab Cake

Jumbo Lump Crab Cake Served Over a Sweet Corn Succotash with Asparagus and Tomato Jam

Nage Steak Frites

with Roasted Mushrooms, a 100 year Demi Glace and Truffled Frites

Desserts

Chocolate Tart

with Vanilla Bean Ice Cream

Sweet Potato Tamale

with Ancho Chile Ice Cream

Coconut Cheesecake Beignets

with Raspberry Sorbet and Berries

Trio of Sorbets

with a Nage Cookie

Heart Healthy Dessert

Inquire with Your Server

Imported Cheese Plate

Chef Selection of Cheeses, Dried Fruit and Toasted Walnuts