15 ria
1515 Rhode Island Ave. NW
Washington, DC 20005 USA
Telephone. 202-232-7000
Fax. 202-332-8436

Email.  astrohmayer@doubletreewashington.com
Website. www.15ria.com
Cuisine.
Contemporary American cuisine
Executive Chef. Troy Walker

You'll always find something fresh and different at 15 ria. Our menus feature flavor-drenched creations prepared with market-fresh, seasonal ingredients.
This premier downtown DC location has something for everyone, from tempting dinners to award-winning, signature drinks at our popular bar.
Excite your taste buds with market-fresh flavors, a trendy atmosphere, and attractive prices - in the heart of Washington DC. For more information, or to reserve a table at this vibrant Washington DC restaurant, call 202/724-0015

 
Enhance your perfect day with the premier catering services of 15 ria. Feast on our award-winning cuisine amid the refined elegance of the Doubletree Washington DC. As the official catering service for the hotel, we bring the market-fresh quality and signature dishes of our exclusive restaurant to your romantic Washington DC wedding. Enjoy cocktails and hors d'oeuvres during an intimate terrace gathering ... followed by a spectacular dinner in a beautifully decorated Washington DC banquet room.


 

Dinner Menu


Starters

Duo of Soups Made with Market Fresh Vegetables 7

Mixed Greens with Slivered Almonds in Caramelized Shallot Vinaigrette 8

Creamy Shrimp Toast with Sautéed Spinach and Topped in a Mushroom Sauce 8

Endive Radicchio and Watercress with Clementine, Iowa Blue Cheese and Candied Pecans 8

Virginia Butternut Squash Ravioli with Brown Sage Butter 7

Popcorn Shrimp and Calamari With Cayenne Remoulade 9

Grilled Sausage on Savory Mushroom Grits 9

Jumbo Lump Crab Cakes Tangy Cabbage Slaw 10/19


Entrees

Pan Roasted Salmon Smoky Anson Mills Grits, Sautéed Spinach, Roasted Tomato Butter 18

Grilled New York Strip Steak Wilted Salad, Roasted Peppers 25

WINTER MEAT & TWO SPECIALS

Meat and Two Special include Your Choice of Two Sides
Monday Beef Pot Roast 17

Tuesday Maple Braised Short Rib 17 Wednesday Coq au Vin 16

Thursday Pan Roasted Corvina 18

Friday Top Sirloin 21

Saturday Halibut 18

Sunday Meat Loaf 16


TODAY’S MARKET FRESH SIDES

We Encourage Sharing a Selection of…
6
Asparagus
Horseradish Mashed Potatoes
Creamed Greens
Roasted Red Beets
Roasted Virginia Yukon Gold
Mac and Cheese
Wild Rice
Onion Rings
Mushroom Risotto

Red Onion in Balsamic Vinaigrette Fingerling Potatoes

Grilled Rockfish Winter Root Vegetable Slaw, Tossed in a Lemon Vinaigrette 23

Half Grilled Organic Chicken Virginia Shiitake Mushroom Risotto, Buttered Asparagus 18

Roasted Loin of Venison, Chestnuts Wilted Virginia Upland Cress, Roasted Yukon Potato 22

Pork Chop Braised Red Cabbage, Virginia Smith Apples and Savory Grits 19

Filet of Beef Horseradish Mashed Potatoes, Asparagus, Shallot Merlot Reduction Sauce 29


Butternut Squash Risotto Candied Pecans, Hazen Blue Cheese, Cremini Mushrooms 16

Seared Scallops With Winter Vegetable Saute, Sautéed Spinach and Turnip Puree 19


Wines by the Glass

Domaine St. Michelle Brut, NV
8
Pinot Noir, Heron, Napa County 2002
7
Chardonnay-Semillon, Rosemount, Australia 2003
7
Cabernet Sauvignon, Morro Bay, Central Coast 2000
8
Chardonnay, Deloach, California 2001
8
Merlot, Cartlidge Brown, Napa County 2003
7
Riesling, Montinore Estate, Williamette Valley 2004
8
Shiraz, Ferngrove, Australia 2002
7
Sauvignon Blanc Buena Vista, Napa Valley 2002
7
Zinfandel, Rosenblum, California Vintner Cuvee XXV
8
Pinot Grigio, Kris, Italy 2003
8
Malbec, Terrazas Des Los Andes, Argentina 2003
7


Our menu celebrates the farmer’s market, using organic produce whenever possible.
Brought to you by
Executive Chef Troy Walker
Hope you enjoy.
20% Gratuity May Be Added for Parties of 6 or More
 


 



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