Chef Art Smith | Owner of Art and Soul DC | Capitol Hill Restaurant

Overseeing all aspects of the restaurant, Chef Art is the soul of Art and Soul. “I grew up in a small southern town and my cuisine is certainly a reflection of my upbringing. I look forward to offering our guests a little bit of our heart and soul in all of our dishes,” said Chef Art.

Dinner in Washington DC | Capitol Hill Restaurants

Firsts

9 SOUP OF THE DAY
9 BIBB LETTUCE SALAD
shaved radishes, herbs, buttermilk dressing
12 CARAMELIZED ENDIVE SALAD
poached pears, walnuts, mache, lemon dressing
10 ROMAINE SALAD
grated egg, grana padano, croutons, anchovy vinaigrette
13 + SOFT EGG
crispy veal sweetbreads, cornbread puree, pepper jelly, pickled chiles
11 MILLER FARM'S PUMPKIN TART
creamed leeks, woodear mushrooms, maple, hazelnut crust
15 SHRIMP & GRITS
creamed anson mill’s white grits, house made andouille
12 CHARCUTERIE OF THE DAY
grilled bread, pickles
13 SLOW SMOKED PORK RIBS
coleslaw, bbq sauce, pickles

Hoecakes

12 MAPLE HAM HOECAKE
pipe dreams goat cheese, bourbon figs, watercress
10 POACHED QUINCE HOECAKE
poached quince, sheep's milk cheese, walnut

Main

49 FRIED FREE RANGE CHICKEN FOR TWO
buttermilk brined, served with sides of scallion mashed potatoes, braised greens, black pepper gravy
25 + PAN ROASTED LOCH DUART SALMON
anson mill's farro, country ham, celery, preserved lemon
18 "DIRTY RICE"
mushroom “bolognese,” garlic, parmigiano, frantoia olive oil
27 + GARDEN PATH FARM’S TAMWORTH PIG
cider braised cabbage, turnips, potatoes, marjoram
39 + GRILLED 12oz RIBEYE
potato puree, cantal cheese, local maitake, red wine reduction
27 + SMOKED STURGEON
local beets, rome apple, parsnip, mustard dressing
26 + LEMON OIL POACHED COD
rice beans, braised collards, clams, tasso ham
28 RED WINE BRAISED BEEF CHEEKS
vidalia onions, horseadish, root vegetables, red wine glaze
28 DUCK & DUMPLINGS
beer braised duck legs, brussels sprouts, herbed dumplings

FOR THE TABLE

8 creamed anson mill's white grits
sea island red peas mashed potatoes, scallions, creme fraiche
roasted beets, mustard vinaigrette, chives smothered greens, country ham soffritto
roasted brussels sprouts, house made bacon, mac and cheese
glazed root vegetables

Owner Chef:
Art Smith

Executive Chef:
Wes Morton

18% service charge will be added to parties 6 or more.

+ consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness