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Pork duo (loin and belly) with green apple, grilled shrimp, 63° egg.




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Restaurant Week 2017

Make plans to visit Smith Commons January 30th to February 5th for this years Washington DC’s Restaurant Week. Smith Commons will be serving a $35 Three Course Menu Created by our executive chef Kamal Channaka. To make reservations please us the reservation link on this website, open table or just call us here at the restaurant 2023960038

Restaurant Week 2017

Wine Wednesday’s 1/2 Priced Bottles of Wine with Dinner purchase every Wednesday,

Starters

Artisanal Cheese & Charcuterie  Plate – 15
Chef’s Accompaniments

Roasted Lobster Fried Quinoa – 15
Red & Golden Quinoa, Organic Eggs with Curtido

Prince Edward Island Mussels – 12
Thai Lemongrass, Coconut, Curry Sauce with Garlic Crostini

Braised Pork Belly – 11
Kimchi, Shitake Mushroom, Rice Cake & Radish with Bulgogi Sauce

Braised Boneless Short Ribs – 13
Parsnips Puree, Saute Onions,  Peppers & Miso Mustard Jus

Tuna Tartar – 10
Capers, Mustard Seed Oil, Avocado and Guacamole Puree, Tobiko, Served with Yuka Chips

Smith Wings – 10
Fried Golden Brown and served with Housemade BBQ Sauce, served with BLU Cheese Dressing

Short Rib Tacos - 11
Guacamole, Pico De Gallo, Served in warm flour Tortilla’s

Sautéed Garlic Shrimp – 13
Housemade Angel Hair, Celery Puree & Shrimp Garlic Cream Sauce

Grilled Gochujang Chicken – 10
Kimchi, Granny Smith Apple Curry Sauce & Micro Cilantro

Ceviche- 11
Chatham Cod, Tiger Prawns, Soft Onions, Cilantro, Tomato, Lemon Juice

Smith’s House Salad – 9 Add Chicken – 5
Iceburg, Feta, Cucumber, Red Onion, Tomato, Mediterranean Olives, Balsamic, Honey Citrus Vinaigrette Dressing

Beet Caesar Salad – 8
Roasted Beet, Pickled Beet, Rhubarb, Arugula, Cherry Glenn Goat Cheese, Champagne Granita, Cherry Glenn Goat Cheese

Smoked Caesar Salad – 9, Add Chicken – 5
Romaine Hearts, Capers, Anchovies, Balsamic Glaze, 63º Egg

Executive Chef: Kamal Chanaka

*Many dishes may be modified for vegetarian preferences.  Please check with your server.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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