Charlie Palmer Steak

Name: Charlie Palmer Steak
Address: 101 Constitution Ave. NW, 20001, DC, 20001
Telephone: 202-547-8100

101 Constitution Ave. NW, Washington, DC 20001, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:30PM •Saturday: 5:00PM-10:30PM •

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Details

Cuisine: Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Sunday Brunch

First Course

Classic Caesar Salad/marinated white anchovies/rosemary brioche croutons

Tuscarora Farms Organic Greens and Herbs/selection of grilled vegetables/ci

Celeriac and Green Apple Slaw/toasted coriander/madras curry

Toasted Couscous/roasted red peppers/pea leaves/cumin-salted almonds

Tomatoes and Mozzarella/aged balsamic/opal basil

Orecchiette/grilled vegetables/feta/kalamata olives

Chickpea Hummus/pita toast

Arugula and Fennel/orange segments/toasted fennel and citrus vinaigrette

Hickory Smoked Atlantic Salmon/pumpernickel toast/pickled quail eggs/red on

Assortment of Charcuterie and Domestic Artisan Cheeses/mustards/pickles and

Fresh Fruits and Berries/sweetened crème friache and mint

Barbecued Grilled Shrimp and Yellow Corn Polenta

Traditional Chesapeake Blue Crab Soup

New England Style Chowder/sourdough croutons/bacon lardon

Breakfast Breads and Pastries

Banana Walnut Loaf

Assortment of Bagels and flavored cream cheeses

Warm Muffins and Croissants

Toasted Corn Bread

Assorted Danish and Scones

Vermont Cheddar and Chive Biscuits

Entrees

“Steak and Eggs” Charcoal Grilled Angus Rib-Eye/Four Minute Egg/preserv

Grilled Kobe Flat Iron Steak/oyster mushroom and English pea ragout/soft po

Lightly Smoked Pork Tenderloin and Blue Point Oyster Gratin

Braised Oxtail Frittata/morel mushrooms/ramps/Yukon gold potato hash

Atlantic Salmon/basil potato puree/eggplant caponata

Chesapeake Rockfish/citrus and blue crab risotto/peppercress/confit fennel

Eggs Benedict/double smoked pork loin/béarnaise/roasted asparagus

Pan Roasted Chicken/soft potato gnocchi/morel mushrooms/ruby chard/sage pan

Grilled Vegetable and Goat Cheese “Lasagna” /basil pesto

Side Dishes

Belgian Waffle/pecans/roasted bananas

Morel Mushrooms and Ramps

Grilled Asparagus

Yukon Gold Potato Puree

Steak Fries

Goat Cheese Orzo Gratin

Dessert

Assortment of Cakes and Pies

Red Haven Peach Cobbler/vanilla bean custard

Trio of Shortcakes/mint crème friache/berry sorbets

Classic Vanilla Crème Brulee/almond biscotti

Petit Fors/Chocolates/Fancied Fruits

Lunch

Starters

Market Oysters on the half shell

with celery seed crackers and red ver-jus mignonette

Roasted Hudson Valley Foie Gras and First Harvest Apples

Brown butter and apple financier, macoui apple butter, granny smith sorbet and crisp apple chip

Boston Bibb Lettuce

Creamy buttermilk and fines herbs dressing, house cured pancetta

Red Oak Leaf and Roasted Beets

toasted walnuts, white asparagus, sweet chiogga, and ruby beets, Spanish sherry vinaigrette

Potato and Leek Chowder

Crisp potato croutons, chive oil

Main Course

7 oz Grilled Beef Filet Mignon

“European Cut”

16 oz New York Strip Steak

lime and coriander butter, slow cooked garlic

Filet Mignon or Atlantic Salmon Salad

Crisp four minute egg, frisee, tiny green beans, bacon lardon, and summer truffle natural

Atlantic Salmon

Sweet corn ravioli, ragout of leek and baby corn, clam shell mushrooms

Roasted Free Range Chicken

red swiss chard, oyster mushroom ragout

Grilled Angus Burger

soft poppy seed roll, sliced heirloom tomatoes balsamic marinated grilled red onion

Crisp Crab Cake Sandwich

caper remoulade, tomato confit, sesame seed bun

Fennel Crusted Rare Tuna

Nicoise Style, tuna tartare, salad of haricot vert, roasted peppers, frisee and marinated white anchovy

Simple Grills.

chicken paillard, hanger steak, or tuna with crisp potato tart

Sides

Sauteed Spinach

Green Asparagus

Brussel sprouts & chestnuts

Baby Bok-Choy

Wild Mushrooms

Yukon Gold Potato Puree

Crips Fries, herb aioli

Potato-parsnip Gratin

Goat Cheese & Orzo

Baked Parmesan Gnocchi

Bearnaise

Horseradish Cream

Prix Fixe Lunch

1st Course

Potato and Leek Chowder

crisp potato croutons, chive oil

Brandade Stuffed Calamari

salad of baby arugula and fennel, grapefruit and rosemary vinaigrette, balsamic gelee

CP Steak Cesar Salad

hearts of baby romaine, garlic and parmesan panna cotta

2nd Course

Grilled Angus Strip Loin

wild mushroom risotto, caramelized root vegetables, red wine natural

Pan Roasted Fillet of Mahi Mahi

cannellini beans, chorizo, and puree of preserved lemon and parsley

Pecan Crusted Pork Loin

slow braised mustard greens and puree of Hernandez sweet potatoes

Dessert

Chocolate and Hazelnut Pave

chocolate caramel, frozen praline custard, candied hazelnuts

Classic New York Style Cheesecake

citrus scented blueberry compote and crisp sugar cookie

Dinner Menu

Starters

Iced Shellfish Platter lobster, shrimp, clams, oysters

Hand Cut Yellow Fin Tuna Tartare avocado, soy and lime emulsion, sesame fla

Daily Selection of Oysters on the Half Shell green apple mignonette

Florida Gulf Prawns banyuls and chorizo vinaigrette, arugula

Potato Bacon Soup with Poached Mussels crisp bacon, confit fennel

Roasted Foie Gras crisp duck confit, blood orange and candied ginger

Romaine Salad point reyes blue cheese, pancetta

Frisee Salad crisp sweetbreads, soft poached egg, red wine Dijon shallot vi

Red Endive Salad caramelized honey poached pears, medjool dates, Coach Farm

Main Course

USDA Certified Angus Beef Aged 21 Days

USDA Certified Angus Beef Dry Aged 28 Days

Strip Steaks By The Ounce (5oz Minimum)

Tasting of Wagyu Beef Japanese Miyazaki Area Kobe, Australian, and Snake Ri

Surf and Turf grilled 8oz filet mignon and a ½ lobster poached in butter f

Pan Roasted Veal Porterhouse porcini mushrooms, peppercorn natural

Kurobuta Pork Double Loin Chop citrus moustarda, quince infused pork natura

Pacific Halibut roasted artichokes and fennel confit, tapenade butter

Pan Braised Rockfish gulf shrimp and citrus risotto, morel mushroom vinaigr

Roasted Natural Chicken preserved lemon and rosemary

Sonoma County Duck soy and balsamic lacquer, bok choy puree of maroon carro

Goat Cheese Tortelloni ragout of wild mushrooms, celeriac puree, young arug

Porterhouse for Two

bluefoot chanterelle mushrooms, bacon lardon, caramelized pearl onions

Sides

Creamed Spinach

Baby Bok-Choy

Brussel Sprouts, Pancetta

Wild Mushrooms & Onions

Green Asparagus, Dijon Butter

Hen of the Woods Mushrooms

Crisp Fries, Herb Aioli

Baked Parmesan Gnocchi

Yukon Gold Potato Puree

Goat Cheese Orzo Gratin

Twice Baked Truffle Potatoes

Potato & Parsnip Au-Gratin

Broccoli Raab

Sauces

American Artisan Cheeses

NANCY’S CAMEMBERT, OLD CHATHAM SHEEPHERDING CO, NY

GREEN HILL, SWEET GRASS DAIRY, GA

SERENA, THREE SISTERS FARMSTEAD, CA

TARENTAISE, THISTLE HILL FARM, VT

PIEDMONT, EVERONA DAIRY, VA

SHARP AGED GOUDA, WINCHESTER CHEESE, CA

BIG WOODS BLUE, SHEPARDS WAY FARM, MN

Dessert

Cheescake

assortment of compotes, citrus lace tuile, and creme fraiche

Ice Creams and Sorbets

white peach & basil, mango, raspberry, caramel, vanilla and strawberry & white chocolate

Hazelnut Pyramid

praline anglaise, warm chocolate ganache, crisp filo tuiles

Trio of Creme Brulee

classic vanilla, orange, bitter sweet chocolate, roasted peanut foam, crisp hazelnut biscotti

Chocolate Caramel Mousse

chocolate lace tuile, bittersweet chocolate sorbet