Cafe Soleil


Cafe Soleil
839 Seventeenth Street, Washington, DC 20006 USA

Telephone. 202 974 4260

Fax. 202 463 6262
Email.
info@cafesoleil.net
Website. www.cafesoleil.net
Owner/Operator: Kathleen Mcdonald
Hours: Monday - Friday
7:00am - 10:00pm
Saturday & Sunday
8:00am - 10:00pm
 
 
The Cafe Soleil is located on Seventeenth Street between H and Eye streets,
conveniently on the Blue and Orange lines at Farragut West Metro.

They are two blocks from the White House and within walking distance to the monuments and Smithsonian. Menu includes appetizers, soups and salads, and entrees. It provides a beer and wine bar and a full open bar.

The cafe is available for evening functions and can do dinner buffet or even individual service if requested.
-www.ohwy.com

Cafe Soleil has changed hands; the new owners have new ideas for making it a more popular dinner destination: They plan to broaden and lighten the menu (keeping a French emphasis) and dress down some of the fussy history of the old place (but without making over the decor). On both counts, they are off to a promising start...

The new menu, overseen by an experienced chef of 20 years, ranges from steaks to pastas to salads to sandwiches, with an emphasis on fish and fruits de mer. Everything is prepared with superb care, using the choicest ingredients from the Mediterranean cornucopia. In keeping with the new owners' desire to appeal to broader tastes, the presentation is sufficiently artistic but not so damn pretty that there is nothing to eat...

On the lunch menu, even the humble club sandwich is a feast: smoked turkey, swiss cheese and two strips of bacon on a giant, flaky croissant, served with homemade potato chips -- paper-thin slivers of new potatoes, hot from the fryer. By day or by night, the waiter's right: "Bon appetit."
- Rob Kunkle Washingtonpost.com
 



Banquet & Conference Rooms
Unique functions can be specially designed for up to 75 people.
 
Continental Breakfast, All Day Beverage Station, Lunch Buffet

For more information on specific menus and requirements please contact the sales director at 202-974-4260.

 


Menu


Appetizers

ESCARGOT
"Petit Gris" escargot sautéed with filbert garlic butter,
served with toast points.
7

CALAMARI
Tender calamari, lightly breaded and flash fried to perfection.
Served with a classic tartar sauce.
8


SMOKED SALMON PLATE
Smoked salmon served with traditional garnish and sliced baguette
10


GRILLED ASPARAGUS EN PHYLLO
Grilled baby asparagus wrapped in phyllo pastry,
served with lemon cream sauce.
7


STEAMED MUSSELS
With white wine and shallots.
8


SCALLOP STUFFED SHRIMP
Jumbo shrimp stuffed with sea scallop, pan roasted and topped with an "extra" lemon butter.
9


TUNA SKEWERS
Grilled and drizzled with a delicate peanut sauce.
8

Soups & Salads

FRENCH ONION SOUP
Three varieties of onion slowly simmered in beef broth, topped with a Gruyere crouton.
6

MEDITERRANEAN FISH SOUP
A flavorful tomato based fish soup with Aioli crouton.
6


EGGPLANT SOUP
A creamy puree of eggplant and spices, topped with herb croutons.
6


SOUP OF THE DAY
Market Price



FENNEL AND RADICCHIO SALAD
Tossed with spinach and oranges, and champagne vinaigrette
8


SPINACH SALAD
Spinach, walnuts and blue cheese topped with warm green beans and balsamic vinaigrette.
8


WARM CRUMPET SALAD
Served atop mesculin greens with walnuts and goat cheese.
7


TRADITIONAL CAESAR SALAD
Torn hearts of romaine, herbed croutons and freshly shaved Parmesan.
6


SALAD POISSON
Marinated fish du jour over field greens with a lime vinaigrette.
12


ONION AND GORGANZOLA TART
Gorgonzola cheese, caramelized onions and roasted leeks in pastry atop mesculin greens
8

Entrées

GRILLED VEAL SCALOPPINI
Tender veal scaloppini lightly grilled
and finished with a citrus buerre blanc, served with roasted red potatoes and asparagus.
19

GINGERED JUMBO SHRIMP
Jumbo shrimp marinated with ginger lemon, garlic and grilled,
served with basmati rice and asparagus.
21


LOBSTER RAVIOLI
Homemade ravioli stuffed with lobster meat, marscapone cheese and asparagus,
topped with chardonnay sauce and vegetable julienne.
19


TOURNEDOS MERCHANT
Beef tenderloin pan seared to your specifications, finished with sauce Merchant,
served with au gratin potatoes and seasonal vegetables.
21


TUNA AU POIVRE
Center cut tuna loin pepper crusted and pan seared to perfection,
drizzled with a balsamic reduction, served with mashed potatoes and vegetables.
19


CRABCAKES
Fresh Maryland crab seasoned and sautéed, served with rice and sautéed spinach.
24


ALMOND CRUSTED SALMON
Salmon crusted with almonds and aioli croutons, served with rice and winter vegetables.
18


PENNE PASTA
Tossed with chicken, pancetta, fresh tomato and basil.
17


BAKED SEA SCALLOPS
Baked with chardonnay sauce, topped with bread crumbs.
19


WILD MUSHROOM RAGU
Wild mushrooms slowly cooked in red wine reduction, served over creamy polenta.
17


GRILLED VEGETABLES
Grilled zucchini, eggplant, yellow squash, asparagus and portabello mushrooms,
served with sautéed spinach and rice.
17


PARMESAN GROUPER
Parmesan crusted grouper filet over sautéed spinach and garlic mashed potatoes,
surrounded by leek and lobster sauces.
19


ROASTED CHICKEN
Half chicken slow roasted in its own juices,
served with garlic mashed potatoes, and sautéed spinach.
17



© 2004 Café Soleil · Prices subject to change without notice.
Member of CIRA - Council of Independent Restaurants of America