43 Photos
Menu
Brunch Menu 8Dinner Menu 9Winter Restaurant Week Lunch Menu 4Winter Restaurant Week Brunch Menu 4Winter Restaurant Week Dinner Menu 4
Brunch Menu
Starters
18.00
Cheeses: manchego - casteloes - la tur. Meats: salchichon de vic - serrano - fennel salami
Bacon Wrapped Dates
9.00
Three skewers - goat cheese
Churros
6.00
Powdered sugar - cinnamon - chocolate ganache
Smoked Chicken Egg Rolls
12.00
Carolina BBQ sauce
Entrees
Buttermilk Pancakes
12.00
Vanilla Bean French Toast
12.00
Brioche - cinnamon - bacon or chorizo
Ahi Tuna Nicoise Salad
16.00
Green beans - egg - olives - marble potatoes - cherry tomatoes - mix greens
Jumbo Lump Crab Cake Benedict
20.00
Two poached eggs - hollandaise - crab cakes - home fries
Duck Confit Chilaquiles
16.00
Tortilla chips - tomatillo sauce - poached eggs - Onions - red peppers
Veggie Quiche of the Day
12.00
Ask about today's quiche - fries or arugula salad
Chicken + Waffles
14.00
A slate classic
Slate Benedict
12.00
Pancetta - chard - two poached eggs - hollandaise - home fries
Open Faced Smoked Salmon Croissant
12.00
Alaskan smoked salmon - capers - red onion - Horseradish sauce - fries or salad
Steak + Eggs
20.00
Hanger - chimichurri - 2 eggs any way - home fries
Sides
Fruit Bowl
6.00
2 Eggs Any Way
4.00
Chorizo
4.00
Home Fries
4.00
Applewood Bacon
4.00
Drinks & Wine
Unlimited:
Mimosas
15.00
Sangria
20.00
For 2 Hours or until 4pm
Bloody Marys
15.00
House Wines
Sparkling
9.00
White
9.00
Red
9.00
Sparkling Rosé
9.00
Rosé
9.00
2 Course Prix Fixe
$20
Course #1
Choose one of the following:
Churros
Chicken Egg Roll
Smoked
Course #2
Choose one of the following:
Veggie Quiche
Bistro Benedict
Chicken + Waffles
Vanilla French Toast
Slate Burger
Dinner Menu
Specials
From the Sea: Fresh Cod À Gomes De Sá
22.00
Boiled egg - potatoes - onions - black olives
Butcher's Choice: Ny Strip Steak
26.00
10 Oz local grass-fed beef - Bordelaise sauce - roasted Okinawa sweet potatoes
Starters
Stephanie Arugula Salad
10.00
Gala apples - fried goat cheese - balsamic
Butternut Squash Gnocchi
16.00
Morel & chanterelle mushrooms - Parmesan
Charred Octopus
15.00
Okinawa sweet potatoes purée - paprika
Lamb Chops
14.00
Rosemary red wine sauce - potato cake
Portuguese Green Soup
9.00
Kale - potatoes - linguiça
Ahi Tuna Tartare
15.00
Jalapeno - avocado - olive oil toasted crostini
Pan Seared Scallops
15.00
Corn - smoked applewood bacon - beurre blanc
Entrees
Award-Winning Paellas
Farmer's Paella
22.00
Turnips - runner & lima beans - artichokes - senia rice
Chesapeake Jumbo Lump Crab Cake
26.00
6 Oz cake - roasted Okinawa sweet potatoes & marble potatoes
Super Steak Cheeseburger
20.00
Chipotle aioli - crispy shallots - tomato - lettuce - gruyere cheese - brioche bun - skinny fries
Hunter's Paella
28.00
Duck - foie gras - black trumpet mushrooms - pomegranate - bomba rice
Duck Confit with Casarecce Pasta
20.00
Red wine sun-dried tomato sauce
To Share
Cheese Platter
19.00
Manchego - Sheep, Burrata - Cow, La Tur - Sheep / Goat / Cow
Iberico De Bellota
20.00
Imported - free-range - acorn fed - black pigs - cured for 30 months
Charcuterie Platter
19.00
Iberico Chorizo - Spain Serrano - Spain Fennel Salami - California
Tasting Menus
3 - Course Menu
$40; with Wine Pairing $65
Course #1
Choice of:
Gnocchi
Scallops
Ahi Tuna Tartare
Lamb Chop
Course #2
Choice of:
Any Paella
Duck Confit Pasta
Cod
Ny Strip Steak
Course #3
Any of Our Desserts
Winter Restaurant Week Lunch Menu
January 14 – January 20, 2019
Three-Course Lunch Menu
$22 Three-Course, add $15 for the Wine Pairing. We request that everyone at the table choose the Three-Course Menu
First Course
Choose one of the following:
Stephanie Arugula Salad
Gala Apples, Fried Goat Cheese, Balsamic. Wine Pairing: Paul Blanck, Pinot Gris, Alsace, France
Ham and Cod Croquette Duo
Wine Pairing: Mustiguillo Mestiazje, Bobal, DOP el Terrerazo, Spain
Cajun Shrimp
Lime, Garlic, Cajun Spices. Wine Pairing: Menade, Verdejo, Rueda, Spain
Second Course
Choose one of the following:
Butternut Squash Gnocchi
Morel Mushrooms, Cherry Tomatoes, Parmesan Cream. Wine Pairing: Alexana, Chardonnay, Willamette, Oregon
Slate Cheeseburger
Lettuce, Tomato, Onion, Horseradish Sauce, Gruyere & Fries. Wine Pairing: Chateau du Pin, Merlot blend, Bordeaux, France
Maryland Crab Cake Sandwich
Lettuce, Tomato, Onions, Chipotle Aioli & Old Bay Fries. Wine Pairing: Priest Ranch, Grenache Blanc, Napa Valley, California
Hanger Steak
Chimichurri & Fries (Add $4) . Wine Pairing: Annabella, Cabernet Sauvignon, Napa, California
Third Course
Choose one of the following:
House-Made Sorbet
Wine Pairing: Mas fi, Sparkling Rosé, Cava, Spain
Warm Chocolate Brownie
(Add $4) . Wine Pairing: Graham's Ruby Port, Porto Portugal (Taste Add $4)
Winter Restaurant Week Brunch Menu
January 14 – January 20, 2019
Three-Course Brunch Menu
$22 Three-Course, add $15 for the Wine Pairing, add $15 for Bottomless Mimosa or Bloody Mary, add $20 for Bottomless Sangria. We request that everyone at the table choose the Three-Course Menu
First Course
Choose one of the following:
Stephanie Arugula Salad
Gala Apples, Fried Goat Cheese, Balsamic. Wine Pairing: Paul Blanck, Pinot Gris, Alsace, France
Ham and Cod Croquette Duo
Wine Pairing: Mustiguillo Mestizaje, Bobal, DOP el Terrerazo, Spain
Seasonal Fruit Bowl
Wine Pairing: Robert Weil, Riesling Trocken, Rheinhessen, Germany
Second Course
Choose one of the following:
Vanilla Bean French Toast
Bacon or Chorizo. Wine Pairing: Lamblin &Fils, Chardonnay, Burgundy, France
Chesapeake Jumbo Lump Crab Cake Benedict, Home Fries
(Add $2) . Wine Pairing: Stolpman, Sauvignon Blanc, Santa Ynez, Santa Barbara, California
Chicken + Waffles
Fruit Salad. Wine Pairing: Punto Final, Malbec, Mendoza, Argentina
Duck Confit Chilaquiles
Corn Tortilla Chips, Tomatillo Sauce, Poached Eggs, red peppers. Wine Pairing: Chateau Signoret, Merlot, Entre-Deux-Mers, Bordeaux, France
Third Course
Choose one of the following:
Churros, Chocolate Ganache
Wine Pairing: Graham's Ruby Port, Porto Portugal
Tres Leches
Add $4. Wine Pairing: Mas fi, Sparkling Rosé, Cava, Spain (Taste Add $4)
Winter Restaurant Week Dinner Menu
January 14 – January 20, 2019
Three-Course Dinner Menu
$35 Three-Course, add $20 for the Wine Pairing. We request that everyone at the table choose the Three-Course Menu
First Course
Choose one of the following:
Stephanie Arugula Salad
Gala Apples, Fried Goat Cheese, Balsamic. Wine Pairing: Paul Blanck, Pinot Gris, Alsace, France
Ham & Cod Croquette Duo
Wine Pairing: Mustiguillo Mestizqje, Bobal, DOP el Terrerazo, Spain
Pan-Seared Scallops
Grilled Corn, Smoked Applewood Bacon, Beurre Blanc. Wine Pairing: Lamblin & Fils, Chardonnay, Macon, Burgundy, France
Second Course
Choose one of the following:
Butternut Squash Gnocchi
Morel Mushrooms, Cherry Tomatoes, Parmesan Cream. Wine Pairing: Alexana, Chardonnay, Willamette, Oregon
Fresh Cod À Gomes De Sá
Boiled Egg, Potatoes, Onions, Black Olives, Parsley. Wine Pairing: Wild Thing, Zinfandel, Mendocino, California
New York Strip
Local, Grass-Fed 10 oz., Bordelaise sauce, Roasted Okinawa Potatoes, Roasted Brussels Sprouts (Add $3) . Wine Pairing: Annabella, Cabernet Sauvignon, Napa Valley, California
Chesapeake Jumbo Lump Crab Cake
Roasted Okinawa Potatoes, Marble Potatoes. Wine Pairing: Stolpman, Sauvignon Blanc, Santa Ynez, California
Award-Winning Hunters' Paella
Duck, Foie Gras, Black Trumpet Mushrooms, Pomegranate (Add $2) (Minimum for 2) . Wine Pairing: Letras Minusculas, Tempranillo blend, Rioja, Spain
Third Course
Choose one of the following:
Tres Leches Cake
Wine Pairing: Mas fi, Sparkling Rosé, Cava, Spain
Chocolate Flan
Wine Pairing: Graham's Ruby Port, Porto Portugal
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
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