From multi-course menus to special prices on food, Vienna Restaurant Week has options at different price points.
Patch Staff
VIENNA, VA — A variety of restaurants are participating in Vienna Restaurant Week, which starts Friday and runs through March 16. Many restaurants have shared special menus, from multi-course menus to discounts and cheap eat specials.
To kick off Vienna Restaurant Week, a pop-up social event will be held at the Vienna Town Green on March 7 from 4:30 p.m. to 6:30 p.m. The event features live music, promotional giveaways from the Town of Vienna Economic Development Department and 97.1 WASH FM, and bites from Vienna Inn, which is celebrating its 65th anniversary.
Below are a handful of the special menus available at full-service restaurants during restaurant week. This is not a complete list of specials, and we can't forget all of the other restaurants offering specials. Take a look at the full directory of specials at exploreviennava.com/restaurantweek.
Cafe Renaissance
This French-inspired $60 menu provides an appetizer, entree and dessert trio sampler. A few appetizer highlights are the chilled avocado soup with crab meat; escargot with parsley, garlic and butter; and duck confit with orange sauce. There are six entree options: Atlantic cod in parchment paper with crab, tomato and mushroom; Faroe Island Salmon with creamy mustard champagne sauce; veal scaloppini Normande with cream, calvados and apple; filet mignon au poivre with light cream pepper brandy sauce; angel hair pasta with shrimp, bay scallop and crab cake in garlic olive oil; and chicken breast with tomato, eggplant and cheese in white wine sauce. The dessert trio completes the meal with strawberry mousse cake, lemon madeleines, and chocolate mousse.
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Evelyn Rose
This restaurant opened last year is serving a $65 tasting menu. Guests receive jumbo lump crab as the first course with crispy mangalica jamon de segovia, poached rhubarb and avocado. The second course is a carmelized sunchoke ravioli with 24-month parmesan, followed by Gundagai lamb shoulder with parsnip puree, San Marzano tomato and lamb ragout. For dessert, encjoy cornbread cake with fried potato chips, vanilla chantilly and salted duck egg ice cream. Wine pairings with the tasting menu can be added on for $55.
Roberto's Ristorante Italiano
For $55, diners can enjoy four courses from James Beard-winning Chef Roberto Donna. The antipasti course is a zucchini flower with ricotta, lemon, mint and almond pesto or a salad with baby romaine lettuce, Roberto's Caesar Dressing, parmesan cheese, focaccia croutons and anchovies. The next course is a homemade tortellini filled with ricotta and spinach with light tomato sauce or homemade fettuccine with white bolognaise ragu. Following is a choice of roasted black sea bass filet with potato foam, mushroom ragu and "Zuppa Di Pesce" sauce or braised lamb shank with polenta “Concia,” portobello and vegetable sauce. For dessert, enjoy a Nutella Semifreddo with hazelnut sauce or panna cotta with caramel sauce.
Royal Nepal Bistro
This Nepalese restaurant has a choice of a $25 or $45 per person menu. The $25 menu starts with Kastmandap Veg Manchurian (mixed veggies, savory and spicy sauce), Bhaktapure Cauliflower Chilli (cauliflower with sweet chili gloss), Free Range Khumbu Chicken Chilli (battered crispy bites with Himalayan pepper sauce) or four Mahabouddha Momo (choice of chicken, lamb, veg or wild boar). The main course is either a Pressure Cooked Garbanzo (slow cooked chickpea stew in rich onion tomato sauce), Gajjab ko Paneer (cottage cheese with mushroom, peas and potato cauliflower); Nauni Chicken Masala (smoked chicken cubes in tomato cream sauce) or Rajgharana Mutton (bone-in-castrate goat and kasaudi stew with spices). Orders come with a sharable bread basket with garlic, butter or plain naan plus Pilsner beer, soda, mango lassi or homemade lemonade.
Maple Ave Restaurant
This European bistro will have a four-course menu for $59 per person. The menu starts with an extra bite in honor of Vienna Restaurant Week. Diners then get a choice of rootcake with caramelized seasonal vegetables, Spanish paprika almonds, umami aïoli and pimenton sauce or smoked red beet soup with house crème fraîche, applewood bacon and scallion. Next is cavatelli fresh pasta with burnt onion, citrus braised fennel, saffron sardine sauce, herby panko crumbs or wild mushroom risotto with aged arborio rice, truffle aroma, crispy shiitake, sheep’s milk and manchego. The third course is a choice of seared shrimp featuring sustainable seafood, togarashi spice, winter vegetables, semolina and dill crema or eight hour braised pork confit steak seared in brown butter with sweet pototo puree, golden beets and chimichurri. Dry aged duck breast is a $5 upcharge and has limited availability. The dessert is a mini honey torte with warmly spiced sponge layered with lemon crème fraîche, summer peach and citron preserves and chocolate pearls.