Select Date, Time, Party Size 
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.
Summer 2010 Restaurant Week
Join in the foodie fun of DC’s annual Summer Restaurant Week, August 16 - 22. Executive Chef Travis Timberlake has created a special 3-course prix fixe menu for lunch and dinner made up of Art and Soul signature dishes as well as seasonal favorites.
Lunch and dinner is available August 16 - 22. We've also extended the special prix fixe menu for dinner from August 23-29.
Reservations are suggested and can be made by calling 202.393.7777 or go to the 'Make a Reservation' box at the top of the page.
Restaurant Week - Summer 2010
|
Lunch $20.10 per person First Course Choice of:
SOUP OF THE DAY maryland lump crab PORK RIBS vinegar slaw, bbq sauce ARUGULA SALAD blackberry ale vinaigrette, watermelon pickles, goat cheese, almonds CAPITOL HILL SALAD local apples, blue cheese, pecans, apple cider vinaigrette + COUNTRY "CAESAR" SALAD hearts of romaine, shaved parmesan, ciabatta croutons, white anchovy Second Course Choice of: FRIED CHICKEN maryland style, buttermilk mashed potatoes, sausage gravy BLACKENED CATFISH confit fingerling potatoes, seasonal vegetables, fresh herbs BEEF BRISKET 'DEBRIS' SANDWICH leidenheimer bread, new bay chips RAVIOLI sweet onion farmers cheese, seasonal vegetables, fresh herbs SALMON roasted stone fruit, wheat berries, black pepper fennel sauce Third Course Choice of: STRAWBERRY RICOTTA CHEESECAKE whole wheat crust, balsamic molasses BREAD PUDDING blackberry compote, vanilla whipped cream CARAMEL BROWNIE BAR popcorn brittle, vanilla ice cream |
Dinner $35.10 per person First Course Choice of:
SOUP OF THE DAY maryland lump crab SHRIMP AND GRITS anson mills cheddar grits, crispy bacon, chow-chow ARUGULA SALAD blackberry ale vinaigrette, watermelon pickles, goat cheese, almonds CAPITOL HILL SALAD local apples, blue cheese, pecans, apple cider vinaigrette + COUNTRY "CAESAR" SALAD hearts of romaine, shaved parmesan, ciabatta croutons, white anchovy Second Course Choice of: RAVIOLI sweet onion farmers cheese, seasonal vegetables, fresh herbs PAN ROASTED CHICKEN confit thigh, squash puree, chard, chantrelle gravy + ATLANTIC SALMON roasted stone fruit, wheat berries, black pepper fennel sauce + BLACKENED SCALLOPS mashed potatoes, collard greens, smoked bacon red eye gravy + HERB ROASTED PORK CHOP spring onion risotto, rhubarb, ham jock jus Third Course Choice of: STRAWBERRY RICOTTA CHEESECAKE whole wheat crust, balsamic molasses BREAD PUDDING blackberry compote, vanilla whipped cream CARAMEL BROWNIE BAR popcorn brittle, vanilla ice cream |
+consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness.