Warehouse Bar & Grill

Name: Warehouse Bar & Grill
Address: 214 King St., 22314, VA, 22314
Telephone: 703-683-6868

214 King St., Alexandria, VA 22314, US

• Monday: 11:00AM-10:30PM •Tuesday: 11:00AM-10:30PM •Wednesday: 11:00AM-10:30PM •Thursday: 11:00AM-10:30PM •Friday: 11:00AM-11:00PM •Saturday: 8:30AM-11:00PM •Sunday: 10:00AM-9:30PM •

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Details

Cuisine: Seafood, Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

APPETIZERS

OYSTERS HALF SHELL *

6 raw oysters with a traditional cocktail sauce.

SOUTHERN FRIED CALAMARI

Lightly dusted in corn flour and served with a spicy Cajun remoulade.

CRAWFISH & SHRIMP BEIGNETS

New Orleans style deep fried fritters with garlic mayonnaise.

SOUPS

SHE CRAB SOUP

CREOLE ALLIGATOR STEW

RED SEAFOOD CHOWDER

With julienne vegetables & topped with parmesan cheese.

SPECIALTY SANDWICHES

THE LORD FAIRFAX *

The immortal, original, old fashioned hamburger. Topped with hickory smoked bacon & your choice of American, Cheddar or Monterey Jack Cheese.

THE MAYOR RAMSEY *

A 6 oz. blackened Yellow Fin Tuna steak topped with roasted red peppers & garlic mayonnaise & served on a sesame bun.

THE THOMAS BRADFIELD

A New Orleans style "Po Boy" featuring fried Catfish on a french toaf. With lettuce, tomato & Cajun remoulade.

THE GEORGE GILPIN

A traditional New Orleans "Oyster Loaf" featuring fried oysters on French bread with lettuce, tomato and tartar sauce.

THE LIGHT HORSE HARRY LEE

An all lump crabcake lightly breaded and deep fried. Garnished with lettuce, tomato and tartar sauce.

THE JOHN CARLYLE

A grilled marinated chicken breast topped with bacon and Monterey Jack cheese and served on a sesame bun with lettuce and tomato.

THE JOHN WEST, JR

The chef's own preparation of pulled pork barbecue gently simmered in our secret sauce with a hint of Sour Mash Whiskey.

LUNCH

SOUTHERN FRIED CATFISH

Lightly breaded in corn flour.

NEW ORLEANS "SMOTHERED" CATFISH

Topped with Crawfish Etouffée.

CRAWFISH & SHRIMP ETOUFFÉE

"Smothered" Cajun style.

ALL LUMP CRABCAKES

Broiled or pan sauteed-our specialty.

BEER BATTER SHRIMP

Honey mustard sauce.

SHRIMP STUFFED RAVIOLI WITH BASIL CREAM

Topped with fresh tomato & freshly grated parmesan cheese.

SAUTEED SHRIMP DIANE

With garlic, green onions and mushrooms.

BLACKENED FILET MIGNON *

On a bed of chili corn sauce & topped with cajun onion straw.

GRILLED PORK CHOP *

With creamy potatoes, spicy apple chutney & Jack Daniels molasses sauce.

CAJUN JAMBALAYA SAUTÉ

Gulf shrimp, Andouille sausage, spicy roast pork and chicken morsels, sauteed with tomato, onion and sweet peppers. Served with rice.

SPICY PECAN CRUSTED CHICKEN

A sauteed boneless chicken breast with a Creole mustard cream sauce.

SALAD PLATES

GRILLED SESAME CHICKEN SALAD

Marinated chicken with julienne peppers, snow peas, zucchini, carrots. Tossed with a light rice wine vinaigrette.

MEDITERRANEAN CHICKEN SALAD

Grilled chicken atop mixed greens tossed with chopped tomatoes, feta cheese, red onions, calamata olives, capers & a balsamic vinaigrette.

GRILLED CHICKEN & CAESAR SALAD

With fresh tomato, chopped egg, homemade croutons and grated parmesan cheese.

SHELLFISH & "PENNE" PASTA SALAD

Shrimp, scallops, and lump crab tossed with snow peas, sweet red peppers, capers and a mustard shallot dressing.

CAJUN "POPCORN" FRIED SHRIMP SALAD

Spicy Florida rock shrimp with seasonal greens, springs onions, diced tomato and a honey mustard vinaigrette.

DESSERTS

CREOLE BREAD PUDDING

With toasted pecans, pienapple & raisins.

TRADITIONAL CARAMEL CUSTARD

A house specialty

OLD FASHIONED BOURBON PECAN PIE

With vanilla ice cream.

KEY LIME CHEESECAKE

With raspberry drizzle & chantilly cream.

FRESH STRAWBERRIES & CHANTILLY CREAM

TRIPLE CHOCOLATE DECADENCE

With raspberry sauce & chantilly cream.

WHITE CHOCOLATE BROWNIE

With chocolate sauce and vanilla ice cream.

HAZELNUT-CHOCOLATE CRÈME BRÛLÉE

With Frangelico Liquor.

COFFEE ICE CREAM

With butterscotch sauce and walnuts.

RASPBERRY SORBET

DINNER MENU

APPETIZERS

OYSTERS HALF SHELL*

6 raw oysters with a traditional cocktail sauce.

CRABMEAT RAVIGOTE

With Jumbo Lump Crab.

CRAWFISH & SHRIMP BEIGNETS

New Orleans style deep fried fritters with garlic mayonnaise.

SOUTHERN FRIED CALAMARI

Lightly dusted in corn flour and served with a spicy Cajun remoulade.

FRIED OYSTERS & HORSERADISH CREAM

With tomato corn salsa.

BAKED OYSTERS BIENVILLE

Topped with mushroom cream sauce with Lump Crab and bacon.

SHRIMP STUFFED RAVIOLI WITH BASIL CREAM

Topped with fresh tomato and freshly grated parmigano-reggiano.

GRILLED TEXAS CLOAKED SHRIMP

Shrimp & jalapeno peppers wrapped in bacon, basted with our barbecue sauce and served with corn relish.

SPICY PECAN CRUSTED CRABCAKES

With a Louisiana crawfish cream sauce.

SOUPS

SHE CRAB SOUP

Our original recipe.

CREOLE ALLIGATOR STEW

Topped with chopped egg and a touch of sherry.

RED SEAFOOD CHOWDER

With julienne vegetables, topped with parmesan cheese

SALADS

HOUSE SALAD

Mixed greens, tomatoes, crisp crumbled bacon, chopped egg & homemade croutons tossed with our creole mustard dressing.

WAREHOUSE CHOPPED SALAD

Celery, corn, cucumber, red bell pepper, red cabbage, & radishes on a bed of mixed greens & topped with our Iowa Maytag Blue Cheese Dressing.

BABY SPINACH, GORGONZOLA & SPICY GLAZED PECANS

With sliced granny smith apple & a Balsamic Vinaigrette.

TRADITIONAL CAESAR SALAD

With hearts of romaine, croutons & freshly grated parmigano-reggiano

SEAFOOD

CRAWFISH - CRAB IMPERIAL

Spicy crawfish with jumbo lump crab.

STUFF FLOUNDER TCHOUPITOULAS

With Crawfish Crab Imperial.

PAN ROASTED MAINE SALMON FILLET

Topped with fresh asparagus and three mustard hollandaise.

MARYLAND SELECT OYSTERS

Lightly dusted in corn flour and deep fried.

TROUT ORLEANS

Topped with spicy shrimp, lump crab and three mustard Hollandaise sauce.

ALL LUMP CRABCAKES

Broiled or pan sauteed-our specialty.

SHELLFISH IN PARCHMENT

Lobster, shrimp, scallops with fresh tarragon.

SAUTEED SHRIMP DIANE

With garlic, spring onions and mushrooms.

LOUISIANA CRAWFISH ETOUFFEE

Smothered Cajun style with garlic parsley rice.

SOUTHERN FRIED CATFISH

Lightly dusted in corn flour.

MEATS & POULTRY

GRILLED FILET MIGNON *

8 oz. steak on a bed of creamy potatoes with sauce bordelaise & fresh asparagus.

GRILLED "CARPETBAGGER" FILET MIGNON *

Creamy potatoes, chile corn sauce and garnished with two fried oysters.

12 OZ. AGED NEW YORK STRIP STEAK *

With cracked black peppercorn bordelaise and creamy potatoes.

20 OZ. T-BONE STEAK *

With Cajun onion straw and roasted potatoes.

GRILLED COLORADO LOIN LAMB CHOPS *

Three 5 oz. chops with creamy potatoes, wilted spinach and lamb jus.

GRILLED PORK CHOPS*

Two 8 oz. rib chops with potatoes & spicy apple chutney.

CAJUN VEAL OSCAR

Sauteed veal scallopini topped with spicy crawfish, lump crab and three mustard hollandaise sauce.

SPICY PECAN CRUSTED CHICKEN

Sauteed and topped with jumbo lump crab meat and a Creole mustard cream sauce.

PASTA

LOBSTER LINGUINE

Half Maine lobster served atop pasta with garlic, shallots, chopped tomatoes, lobster meat and cream.

PASTA JAMBALAYA

Gulf shrimp, Andouille sausage, spicy roast pork and chicken morsels tossed with penne pasta.

SPECIALTY SANDWICHES

THE LORD FAIRFAX *

The original plump hamburger served with your choice of American. Cheddar or Monterey Jack cheese and topped with hickory smoked bacon.

THE JOHN CARLYLE

A grilled marinated chicken breast topped with bacon and Monterey Jack cheese and served on a sesame bun with lettuce and tomato.

THE GENERAL BRADDOCK *

6 oz. Filet Mignon on a french loaf with Monterey Jack cheese & Cajun onion straw served with garlic mayo.

THE LIGHT HORSE HARRY LEE

An all lump crabcake lightly breaded and deep fried, garnished with lettuce, tomato and tartar sauce.

DESSERTS

CREOLE BREAD PUDDING

With toasted pecans, pineapple & raisins

TRADITIONAL CARAMEL CUSTARD

A house specialty

OLD FASHIONED BOURBON PECAN PIE

With vanilla ice cream

KEY LIME CHEESECAKE

With raspberry drizzle & chantilly cream

FRESH STRAWBERRIES & CHANTILLY CREAM

TRIPLE CHOCOLATE DECADENCE

With raspberry sauce & chantilly cream

WHITE CHOCOLATE BROWNIE

With chocolate sauce and vanilla ice cream

HAZELNUT CHOCOLATE CRÈME BRÛLÉE

With Frangelico Liquor

COFFEE ICE CREAM

With butterscotch sauce and walnuts

RASPBERRY SORBET

ESPRESSO

CAPPUCCINO

BRUNCH

APPETIZERS

OYSTERS HALF SHELL *

6 raw oysters with a traditional cocktail sauce.

SOUTHERN FRIED CALAMARI

Lightly dusted in corn flour and served with a spicy Cajun remoulade.

CRAWFISH & SHRIMP BEIGNETS

New Orleans style deep fried fritters with garlic mayonnaise.

SOUPS

SHE CRAB SOUP

CREOLE ALLIGATOR STEW

RED SEAFOOD CHOWDER

With julienne vegetables & topped with parmesan cheese.

SPECIALTY SANDWICHES

THE LORD FAIRFAX *

The immortal, original, old fashioned hamburger. Topped with hickory smoked bacon and your choice of American, Cheddar or Monterey Jack Cheese.

THE MAYOR RAMSEY *

A 6 oz. blackened Yellow Fin Tuna steak topped with roasted red peppers and garlic mayonnaise and served on a sesame bun.

THE THOMAS BRADFIELD

A New Orleans style "Po Boy" featuring fried Catfish on a french loaf with lettuce, tomato and Cajun remoulade.

THE GEORGE GILPIN

A traditional New Orlans "Oysters Loaf" featuring fried oysters on French bread with lettuce, tomato and tartar sauce.

THE LIGHT HORSE HARRY LEE

An all lump crabcake lightly breaded and deep fried. Garnished with lettuce, tomato and tartar sauce.

THE JOHN CARLYLE

A grilled marinated chicken breast topped with bacon and Monterey Jack cheese and served on a sesame bun with lettuce and tomato.

THE JOHN WEST, JR

The chef's own preparation of pulled pork barbecue gently simmered in our secret sauce with a hint of Sour Mash Whiskey.

BRUNCH

EGGS ANY STYLE *

Served with home fries and your choice of bacon or sausage.

OPEN FACED COUNTRY OMELET

Topped with sliced red potatoes. Andouille sausage, tomatoes, onion and roasted sweet peppers.

NEW ORLEANS FRENCH TOAST

Served with hot maple syrup and your choice of bacon or sausage.

EGGS BENEDICT

Our version with Tasso Ham Hollandaise and fresh vegetables.

EGGS HUSSARDE

A New Orleans specialty. Our Eggs Benedict with the addition of grilled sliced tomato and a red wine sauce.

ROAST BEEF HASH

Topped with poached eggs and Tasso Ham Hollandaise.

EGG ST. CHARLES

Our fried catfish topped with poached eggs and Hollandaise.

STEAK & EGGS*

6 oz. Filet Mignon with your choice of eggs & home fries.

SOUTHERN FRIED CATFISH

Lightly breaded in corn flour. Served with french fries and cole slaw.

SPICY PECAN CRUSTED CHICKEN

A sauteed boneless chicken breast with a Creole mustard cream sauce.

CRAWFISH & SHRIMP ETOUFFÉE

Smothered Cajun style.

ALL LUMP CRABCAKES

Pan sauteed-our specialty

SALAD PLATES

GRILLED SESAME CHICKEN SALAD

Marinated and grilled chicken with julienne peppers, snow peas, zucchini, carrots. Tossed with a light rice wine vinaigrette.

MEDITERRANEAN CHICKEN SALAD

Grilled chicken atop mixed greens tossed with chopped tomatos, feta chese, red onion, calamata olives, capers & a balsamic vinaigrette.

GRILLED CHICKEN & CAESAR SALAD

With fresh tomato, chopped egg, homemade croutons and grated parmesan cheese.

SHELLFISH & "PENNE" PASTA SALAD

Shrimp, scallops, and lump crab tossed with snow peas, sweet red peppers, capers and a mustard shallot dressing.

CAJUN "POPCORN" FRIED SHRIMP SALAD

Spicy florida rock shrimp with seasonal greens, spring onions, diced tomato and a honey mustard vinaigrette.

DESSERTS

CREOLE BREAD PUDDING

with toasted pecans, pineapple and raisins

TRADITIONAL CARAMEL CUSTARD

A house specialty

OLD FASHIONED BOURBON PECAN PIE

with vanilla ice cream

KEY LIME CHEESECAKE

with raspberry drizzle and chantilly cream

FRESH STRAWBERRIES AND CHANTILLY CREAM

TRIPLE CHOCOLATE DECADENCE

with raspberry sauce and chantilly cream

WHITE CHOCOLATE BROWNIE

with chocolate sauce and vanilla ice cream

HAZELNUT CHOCOLATE CRÈME BRÛLÉE

with Frangelico Liquor

COFFEE ICE CREAM

with butterscotch sauce and walnuts