701

701 restaurant
701

701

701 Pennsylvania Ave NW- At 7th St NW
Washington, DC 20004

202 393-0701


Lunch
Offered Monday thru Friday, from 11:30am to 3:00pm
Seafood May Be Prepared "Simply Grilled"
Appetizers
Baby Octopus   roasted Pineapple, Asparagus, Yasso, smoked Paprika and Celery Pesto
 8.50
Seared Rare Tuna Wrapped In Potato   with Wasabi and Capeberry Sauce
 9.50
Caesar Salad   with Pecorino Cheese and Garlic Croutons
 6.00
Baby Lettuce Salad   crisp Carrots and a Vegetable Kaffir-Lime Vinaigrette
 6.75
Grilled Asparagus and Duck Confit Salad   roasted Squash, Frisee and Vanille- Cardamom Vinaigrette
 8.50
Crispy Calamari   with Red Onion, Fermented Black Beans and Citrus Soy Sauce
 7.00
Sunchoke Soup   Crayfish, Chive cream and Lemon confit
 8.00
Sauteed Shrimp and Proscuitto   with Riccota custard, Frisee and Chive Oil
 9.75
Watercress, Endive and Pancetta   roasted Potatoes, poached Yolk and Hazelnuts
 8.50
Entrée Salads and Sandwiches
Lump Crab Cake Sandwich   with Saffron A¥oli and a Cup of Corn and Potato Chowder
 13.95
Grilled Steak Salad   on Potato-Hash, wild Mushrooms, charred Red Onions and Blue Cheese Dressing
 13.50
Seafood Chopped Salad   with Blue Cheese and Caper-Mustard Sauce
 16.50
Twin Burgers   with Smoked Bacon and Monterey Jack Cheese on Toasted Brioche
 8.95
Indian Spiced Lamb Sandwich   Grilled Eggplant, Smoked Mozzarella and Lentil Salad
 13.50
Spiced Chicken Salad   Cucumber-Tomato compote, re-fried Chick Peas and Vanilla-Cardemon Vinaigrette
 13.50
Pasta
Red Pepper Pappardelle   smoked Chicken, Rapini, Artichokes and charred Asparagus
 9.00  17.00
Crabmeat and Corn Ravioli   smoked Tomato-Basil Broth
 7.00  17.00
Potato Gnocchi   French Beans, Red Peppers, Shallots, Spinach and Basil
 8.00  14.00
Entrées
Wild Rockfish   with Cous-Cous, Cucumber-Avocado compote and Ratatouille Vinaigrette
 19.00
Diver Scallops   roasted Cauliflower, Golden Raisins, Capers and Hazeln
 18.00
Pan Roasted Loin of Monkfish   Mussels, Fennel, Oven-dried Tomatoes, Marjoram and White Wine broth
 16.00
Coriander dusted Salmon   on Artichokes, Lentils and a Kalamata Olive-Red Wine jus
 17.00
Braised Rabbit   Sweet Potatoes, Cipollini, Braised Kale and Shiitake-Thyme infused jus
 15.00
Pork Medallion and Tamale   on Black-eye Pea Ragout, Chipotle and Smoked Orange reduction
 16.00
Roasted Hangar Steak and Lobster Ravioli   with Smoked Potato Puree, Corn Froth and Mushroom Hash
 17.00
Short Rib and Petite Steak   on Shallot-Potato Cake and Wild Mushroom sauce
 24.00
Seafood May Be Prepared "Simply Grilled"
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Dinner
Served From 5pm On Sun and From 5:30pm MonThru Sat.
Appetizers
Sunchoke Soup   with Crayfish, Chive cream and Lemon confit
 8.00
Seared Rare Tuna Wrapped In Potato   with Wasabi, Ginger, and Cape Gooseberry Essence
 11.00
Baby Lettuce Salad   with crisp Carrots and Vegetagle Kaffir Lime Vinaigrette
 7.00
Caesar Salad   with Pecorino Cheese and Garlic Croutons
 7.00
Jumbo Lump Crabmeat and Roasted Beets   with wild Asparagus, Beet reduction and Curry Oil
 14.00
Endive and Watercress Salad   Roaring Forties Blue Cheese, Grapefruit and Hazelnut vinaigrette
 9.00
Butter Poached Lobster Salad   with roasted Beets, Passion fruit Gelée and Carrot essence
 16.00
House Smoked Chicken   Himalayan Red Rice, Apples, Pecans, Red Onion marmalade, Arugula and Cider vinaigrette
 10.00
Escargot In Brioche   grilled Pear, Roquefort-Pernod cream and Port
 11.00
Lump Crab Cakes   on Corn, Potato and Country Ham Chowder. Saffron A¥oli
 13.00  25.00
Hudson Valley Foie Gras   over Apple Tatin, Apple Puree and Cider reduction
 16.00
Caviar Selections
Uruguay Farmed Osetra Caviar   28 grams
 85.00
Domestic Caviar Sampler   A tasting of Sake marinated Steelhead, Bourbon scented Steelhead, Alaskan Brook Trout, American Hackleback, and American Sturgeon
 15.00
Pasta
Red Pepper Pappardelle   Rabbit Loin, Rapini, Artichokes and charred Asparagus
 18.00
Potato Gnocchi   French Green Beans, Red Pepper, Shallots, Spinach and Basil
 15.00
Entrées
Crabmeat Stuffed Chatham Cod   confit of Butternut Squash and Balsamic-Shallot compote
 21.00
Coriander Spiced Salmon   Artichokes, Lentils and Kalamata Olive-Red Wine sauce
 20.00
Tuna In Black Trumpet and Celery Crust   Sunchoke Puree, Haricot Vert and Red Wine sauce
 23.00
Sauteed Diver Scallops   Sun-Dried Tomato compote, Avocado and spiced Carrot reduction
 22.00
Roasted Baby Chicken   with Asparagus,Forest Harvest and a Black Truffle Sauce
 17.00
Prime N.Y. Steak   On Shallot Potato Cake and Wild Mushroom sauce
 29.00
Braised Lamb Shank   on Red Kabache puree, Riesling Apricots and Port reduction
 24.00
Moulard Breast of Duck   on Foie Gras and Squash Risotto. White Truffle-Saba emulsion
 24.00
Kurobuta Pork Loin   Black-eye Peas, roasted Banana and smoked Orange-Chipotle sauce
 24.00
Seafood May Be Prepared "simply Grilled"
Side Offerings $5.00
Garlic Mashed Potatoes  
Wild Mushrooms  
Haricot Vert  
executive chef j. trent conry
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Dessert
701 Desserts
Trio of Crème Brşlée  
 7.75
Chilled Lemon Souffle   with Guava
 7.75
Chocolate almond top hat  
 8.00
Chocolate Sampler for Two  
 16.00
Apple Frangipane Tart   Cinnamon Apple Sauce
 7.75
Raspberry and Mango Mousse  
 7.75
Sorbets and Ice Creams  
 7.00
Selection of Berries  
 7.00
Artisan Cheese Selection  
 12.00
Assorted Cookie Plate  
 3.00  6.00
Dessert Wines
Late Harvest Viognier   EXP 2001, (CA)
 13.00
Monastrell   Bodegas Silvano Garcia, 2003 (SP)
 13.00
Sauternes   Chateau Villefranche (FR)
 12.50
Semillon   De Bortoli, 2001 (AUS)
 16.00
Ports
Victoria Tawny  
 9.00
Quinto Do Noval "LB"  
 10.00
Ramos-Pinto 1997 "LBV"  
 10.00
Fonseca "Bin 27" NV  
 13.00
Taylor Fladgate 20 Year Old Tawny Nv  
 19.00
Warres Vintage 1983  
 26.00
Sherries
Lustau "Jarana"   Fino Light
 7.00
Lustau "Paprirusa"   Manzanilla Dry
 8.00
Tio Pepe   Gonzales Byass Jerez, Fino Seco
 7.00
Lustau, Los Arcos, Amontillado  
 8.00
Brandies & Armagnacs
Busnell Calvados  
 12.00
Grappa, Tignanello  
 10.00
Pierre Ferrand Reserve  
 13.00
Cognacs
Hennessey ( Vs)  
 10.00
Hennesey ( Vsop)  
 14.00
Remy Martin ( Vsop)  
 14.00
Remy Martin ( Xo)  
 28.00
Martell ( Vs)  
 10.00
Courvoiser ( Vs)  
 10.00
Courvoiser ( Vsop)  
 14.00
Kelt ( Vsop)  
 14.00
Grande Marnier  
 11.00
Grande Marnier "100"  
 35.00
Grande Marnier "150"  
 45.00
Navan  
 10.00
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Pre-theater $25.95 Per Person
Prix Fixe, 3 Courses. Served Nightly From 5:30 - 6:45pm.
$25.95 per person plus tax and gratuity
First Course Selections
Daily Soup  
Red and Golden Beet Salad   with horseradish, fennel, passionfruit and balsamic compote
Seared Diver Scallops   on gingered spaghetti squash, carrot reduction
Arugula, Endive, Frisee Salad   with blood oranges and manchega cheese
Main Course Selections
Braised Veal and Shrimp   in cous-cous and a cilantro-ginger emulsion
Coriander dusted Salmon   on parsnip puree, asparagus and lobster froth
Roast Breast of Chicken   with braised cabbage, sweet turnip puree, pear and mustard emulsion
Potato Gnocchi   with French beans, peppers, shallots, spinach and hazelnut oil
Dessert Selections
Sorbet and Berries  
Chilled Lemon Souffle  
Crème Brşlée  
Chocolate Banana Praline Crunch  
-
Small Plates
Potato Gnocchi   with French Green Beans, Red Pepper, Shallots, Spinach and Basil
 9.00
Escargot in Brioche   grilled Pear, Roquefort-Pernod cream and Port
 11.00
Lump Crab Cake   on Corn, Potato and Country Ham Chowder with Saffron A¥oli
 13.00
Crisp Calamari   with Fermented Black Beans, Scallions, Ginger and Citrus-Soy dressing
 8.00
House Smoked Chicken   Himalayan Red Rice, Apples, Pecans, Red Onion marmalade, Arugula and Cider vinaigrette
 11.00
Hudson Valley Foie Gras over Peach Tatin   Peach Compote and Balsamic Star-Anise reduction
 16.00
Twin Burgers   Served with Monterey Jack, Bacon and Petite Salad
 9.00
House Cured Salmon Raviolis   with Goat Cheese, Pine Nuts and Arugula
 9.00
Artisan Cheese Platte  
 12.00
Diver Scallops   with Roasted Cauliflower, Golden raisins, Capers and Hazelnuts
 13.00
Seared Rare Tuna   wrapped in Potato with Wasabi, Ginger and Cape Gooseberry sauce
 11.00
Lunch At The Bar $15.00
Including a Glass of Wine or Soft Drink
Steamed Mussels   with Andouille Sausage, Onion, Marjoram and House Salad
Potato Gnocchi   with French Beans, Red Peppers, Shallots, Spinach and Fresh Basil
Fennel dusted Salmon   on Parsnip puree, Asparagus and Lobster fro
Open-faced Braised Beef Sandwich   with Melted Onions and French Fries
Twin Burgers   with Smoked Bacon and Monterey Jack Cheese on toasted Brioche
Pork Tamale   on Black-eye Pea Ragout, Chipotle-Smoked Orange reduction
Caviar Selections
Served with Blini and Brioche Toast Points
Uruguay Farmed Osetra  
 85.00
Domestic Caviar Sampler   A variety of Sake marinated Steelhead, Bourbon scented Steelhead, American Sturgeon, American Hackleback and Alaskan Brook Trout
 15.00
701 Catering Menus
Lunch - Menu 1 $25.00 Per Person
Plus 10% Dc Tax and 20% Gratuity
Appetizers
Please select one item from each of the two courses below to be printed on your event menu
Arugula, Endive and Frisee Salad   with Roaring Forties Bleu Cheese and Raspberry-Almond Dressing
Caesar Salad   with Grana Padona Cheese and Garlic Croutons
Crsip Calamari In Salad   with Fennel, Parsnip, Carrot, Scallions, Frisee and Citrus
Corn Soup   with Smoked Bacon, Shiitakes and Goat Cheese
Entrées
Red Snapper   with Baby Portobellos, Haricot Vert and Parsnip
Pan Roasted Salmon   with Saffron Risotto and Spinach Coulis
Marinated Pork Steak   with Creamy Polenta, Melted Leeks and Ginger-Cilantro Sauce
Breast of Chicken Salad   with Grilled Romaine, Roasted Portobello, Red Pepper and Manchego Cheese
Freshly Brewed Coffee, Tea and Decaffeinated Coffee  
Lunch - Menu (2) $33.00 Per Person
Plus 10% Dc Tax and 20% Gratuity
Appetizers
Please Choose One of The Following Items.
Seasonal mixed Greens   with Cucumber, Baby Tomatoes and Sherry-Bleu Cheese Vinaigrette
Bibb and Endive Salad   with Glazed Apples and Walnut Dressing
Five Onion Soup   With Petite Crabcake and Glazed Onions
Spiced Grilled Shrimp   with Creamy Grits and Lobster Veloute
Entrées
Please Choose One or Two Items Below.
Grilled Fillet of Salmon   with Roasted Cippolini Onions, Mashed Acorn Squash and Red Wine Sauce
Lump Crabcake and Grilled Shrimp   with Creamy Potatoes and Tarragon- Mustard Sauce
Roast Tenderloin of Beef   with Fettucini, Asparagus and Wild Mushrooms
Mustard Seed Coated Breast of Chicken   with Wild Mushroom Risotto and Vegetable Ragout
Desserts
Pistachio and Chocolate Ganache Torte  
Market Berries and Sorbet  
Creme Brulee   with Pistachio Shortbread Cookie
Chocolate Cream Torte   and Hazelnut ice Cream
Apple Frangipane Tart  
Chilled Lemon Souffle   with Guava
Freshly Brewed Coffee, Tea and Decaffienated Coffee  
Dinner- Appetizers
Please Select One or Two Items From Each of The Following Categories to Be Printed On Your Menu.
Marinated Vegetable Salad   with Arugula, Goat Cheese and Lemon- Caper Dressing
Baby Lettuce with Cucumber   Parsnip, Lemon and Olive Oil, Sun-Dried Cherry Dressing
Caesar Salad   with Grana Padana Cheese and Garlic Croutons
Bibb and Endive Salad   With Granny Smith Apples, Bleu Cheese and Walnut Dressing
Sunchoke Soup   with Crayfish, Chive cream and Lemon confit
Roasted Shrimp On Creamy Grits   Stewed Leeks and Lobster Cream
Cured Salmon with Pear   Enoki, Maui Onion and a Balsamic and Cider Reduction
Lump Crab Cakes   with Creamy Potatoes and Pommery Sauce
surcharge 5.00
Lobster Salad   with Golden Beets, Melon and Vanilla- Riesling Dressing
surcharge 8.00
Potato Gnocchi   with Wild Mushrooms, Baby Spinach and Parma Sauce
Dinner- Entrees
Fillet of Salmon   with Portobello, Baby French Green Beans, Potato Mousse and Red Wine Sauce
Red Snapper with Root Vegetables   Lentils and Lobster Broth
Tuna Steak with Eggplant Ragout   Sun-dried Tomato, Olive and Basil Infusion
Citrus marinated Prawns   with Avocado Relish, Roasted Baby Leeks and Smoked Tomato Broth
Rack and Saddle of Lamb   with Sun-dried Blueberries, Celery Root, Asparagus and Port
surcharge 5.00
Filet of Beef   with Roasted Root Vegetables, Garlic Potatoes and Cabernet Reduction
Lemon and Mustard Encrusted Breast of Chicken   with Carrot and Apple Puree, Lemon- Orange Whiskey Sauce
New York Strip Steak   with Button Mushrooms and Bourbon Sauce
surcharge 5.00
Medallions of Veal   with Roasted Cauliflower, Swiss Chard and Honey-Thyme Vinegar Sauce
Roast Half Lobster   Bouillabaise Style
Bse Menu Price Is $45.00 Per Person, Plus 10% Dc Tax and 20% Gratuity. $0.00 Denotes Additional Charge Per Appetizer/ Entree Ordered.
Dinner- Desserts
Pistachio and Chocolate Ganache Torte  
Chilled Lemon Souffle   with Guava
Market Berries and Sorbet  
Chocolate Cream Torte   and Hazelnut Ice Cream
Creme Brulee   with Pistachio Shortbread Cookie
Apple Frangipane Tart  
List of Canapes- Cold
Smoked Salmon Mousse In Puff Pastry  
Per Piece 2.50
Charred Rare Tuna with Pepper Relish  
Per Piece 3.50
Mozzarella, Tomato and Fresh Basil On Toasted Brioche  
Per Piece 1.95
Zucchini Pancake   with Lamb Carpaccio
Per Piece 4.50
Goat Cheese Tartlett   with Grilled Vegetables
Per Piece 1.95
Croustade of Brie   with Grapes and Cilantro
Per Piece 2.50
Assorted Domestic and Imported Cheeses  
Per Person 4.95
Hot
Petite Crab Cakes   with Lemon-Tartar Sauce
 3.95
Smoked Chicken Quesadilla   with Ancho-Chili Mayo
Per Piece 1.95
Assorted Meat Satay   with Cashew-Cilantro Sauce (Chicken, Beef, Pork and Lamb)
Per Piece 2.50
Grilled marinated Shrimp   with Tomato Salsa
Per Piece 3.75
Gougonettes of Sole   with Remoulade Sauce
Per Piece 2.25
Smoked Trout, Potato and Jalapeno Cakes  
Per Piece 2.75
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Cross Streets:
At 7th St NW
Fax:
202-393-0242
Hours:
Lunch Mon-Fri:11:30am-3pm Dinner Mon-Thu:5:30pm-10:30pm Fri-Sat:5:30pm-11:30pm Sun:5pm-9:30pm Mo's Bar Mon-Thu:11:30am-12am Fri-Sat:11:30am-1am Sun:11:30am-11pm
Neighborhood:
Lower Northwest, Downtown
Phone:
202-393-0701

Location(s)

701
701 Pennsylvania Ave NW
Washington, DC, 20004
United States