Little Fountain Cafe

Name: Little Fountain Cafe
Address: 2339 18th St. NW, 20009, DC, 20009
Telephone: 202-462-8100

2339 18th St. NW, Washington, DC 20009, US

• Tuesday: 6:00PM-10:00PM •Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-10:00PM •Friday: 6:00PM-11:00PM •Saturday: 6:00PM-11:00PM •Sunday: 6:00PM-10:00PM •

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Sample Menu

APPETIZERS

Pair of Miniature Crab Cakes

with crawfish sauce

Shrimp-Mango or Mango and Garden Vegetable Summer Rolls -

with a sweet and hot dipping sauce

Fried Calamari

with spicy marinara sauce and lemon

Steamed Mussels

in a thai red curry sauce OR white wine herb sauce

Free Range Chicken Satay

with a Thai peanut sauce

Cheese Plate Trio -

warm pecan-crusted brie with apricot preserves, peppered goat cheese with basil oil and roasted red peppers and gorgonzola with honeyed walnuts, served with grilled bread

SALADS

little fountain salad -

mixed lettuces with crispy shallots and house vinaigrette

Spinach Salad -

baby spinach with bacon-bleu cheese balsamic vinaigrette, crumbled bleu cheese and candied pecans

Arugula Salad with Roasted Peppers,

shaved parmesan and a red wine vinaigrette

Bibb Lettuce and Radishes

with an herb vinaigrette

Caesar Salad

Grilled Tuna Salade Nicoise -

romaine lettuce with grilled tuna, potatoes, green beans, tomatoes, hard-cooked egg, Nicoise olives and artichoke

MAIN DISHES

Rainbow Trout with a Caper, Olive and Artichoke Sauce

served with orzo

Coriander Seared Tuna

with a Japanese cucumber salad, sticky rice and a sesame vinaigrette

Roasted Chicken -

breast and thigh of free range chicken with three-potato gratin, fried garlic & natural jus

Loin Pork Chop

stuffed with andouille sausage and rock shrimp, served with grilled asparagus and a honey-red wine glaze

Pan-Seared Beef Filet

with Bleu Cheese butter, duchess potatoes and swiss chard

Sauteed Breast of Duck

with a port wine-cherry sauce and truffle mushroom risotto

Herb-Crusted Rack of Lamb

with baby vegetables and potato croquettes

Baked Ziti -

ziti pasta with kalamata olives, fontina cheese and marinara sauce

Gnocchi

with a basil pesto cream sauce

DESSERT MENU

Berries Brulee -

seasonal berries topped with caramelized creme anglaise

Chocolate-Malt Bundt Cake

with warm bittersweet chocolate sauce and whipped cream

Warm Brioche & Chocolate Chip Bread Pudding

Warm Sour Cherry Crisp

with vanilla ice cream

Lemon Chess Pie

with blackberry compote

Cheese Plate Trio

warm pecan-crusted brie with apricot preserves, peppered goat cheese with basi oil and roasted red peppers, gorgonzola with honeyed walnuts (served with grilled bread)