Palena

Name: Palena
Address: 3529 Connecticut Ave. NW, 20008, DC, 20008
Telephone: 202-537-9250

3529 Connecticut Ave. NW, Washington, DC 20008, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

SAMPLE DINNER MENU

FIRST COURSE

CHICKEN LIVER PARFAIT

A small salad of Duck breast dressed with Balsamico toasted brioche

ARTICHOKE AND FENNEL

In a salad with hazelnuts, Castelmagno cheese and young greens

BLACK BASS AND BRANDADE

Salad of black sea bass in a sweet and sour marinade with a crostini of salt cod brandade, rouille, and a potato cake

BACON AND EGGS

Coddled organic duck egg and our own bacon, with a small salad of salsify and fried polenta

ROASTED RED AND CHIOGGIA BEETS

In a salad with horseradish, lime and cumin

SECOND COURSE

PASTA ALLA CHITARRA

Noodles housemade on the "Chitarra" with a ragout of wild boar

GNOCCHI

Potato gnocchi with roasted endive, turnips and black truffle Shaved Pecorino cheese

SEAFOOD BOUDIN AND RAZOR CLAMS

With a fine velouté of parsley and Calasparra rice Wilted baby spinash

DIVER HARVESTED BAJA SEA SCALLOPS

Pan roasted, in a fragrant potato and leek broth lightly flavored with sea urchin

LENTIL SOUP

Castelluccio lentils in a soup with our housemade sausage of wild Texas boar

SKATE

Stuffed with a duxelle of mushrooms With a fricassée of abalone and chanterelles Parsley purée, bordelaise sauce

MAIN COURSE

COLEMAN RANCH OXTAIL VACCINARA

Oxtail braised in the style of Rome with pine nuts, raisins, and celery With roasted potatoes

FOUR STORY HILL FARM'S VEAL DUO

Loin pan roasted, the cheeks in a Provencal daube with olives and capers With cardoons and little onions

SQUAB

Squab roasted with special spices and green peppercorns With sweet potato purée and braised red cabbage

ATLANTIC HALIBUT

Pan roasted with baby fennel and tomato confit Served with a creamy fresh borlotti bean stew

PACIFIC BIG EYE TUNA

Grilled with meyer lemon, peppercorns, and bay leaves, served with glazed root vegetables and a Balsamic sauce

NEW ZEALAND SNAPPER

With a soft black trumpet and tarragon crust Roasted with Maine Bouchot mussels, button mushrooms, and sunchokes

DESSERT

DEMAYO CHOCOLATE CAKE

With coconut sorbet

ALMOND LEMON PITHIVIER

With fresh fruit and sorbet

SORBET PLATE

Selection of seasonal flavors

PUFF PASTRY NAPOLEON

Of vanilla custard and fresh fruit

CARAMEL ICE CREAM

With cookies and chocolate sauce

LIME TARTLET

With an almond Wellington

CHOCOLATE TOFFEE TORTE

With chocolate ganache

COOKIE PLATE

With housemade caramels