Here are the New Brunch and Dinner Menus for Vinoteca

vinoteca
1940 11th Street, NW

From a press release:

“After recently announcing its new Executive Chef, wine-centric U Street restaurant Vinoteca is excited to announce new dinner and brunch menus, reflecting the summer season. Executive Chef Anna Miller, an Oregon native who worked her way through kitchens in the Pacific Northwest and Southwest, most recently serving as sous chef at Rogue 24, just officially started in June but has already put her stamp on the seasonally-focused menu for summer. Diners can now expect to find fresh bites like handmade burrata, grilled seafood, fruit-forward desserts, and other dishes dotted with summer flavors of tomato, cucumber, strawberry and rhubarb.

Diners will now find creative summer eats such as Salmon Mousse with Pickled Grape Leaves, Cucumber, Scallion and Crackers; veg-friendly Artichokes with Potato Confit, Nori Aïoli, Preserved Lemon and Spinach Purée; Grilled Octopus with Bagna Cauda, Ricotta Gnocchetti, Broccoli, Tomato, Dill, and Capers; the new Champagne Poached Pear dessert with Orange, Mint, Cardamom, Coconut, Pistachio, Passion Fruit Sorbet; and Scallops with Edamame Succotash, Chinese Sausage, Quail Egg and Forbidden Black Rice, which nod to the Pacific Northwest, Asia and the South.

Two new salads boast exotic flavors: the Asian-inspired Singapore Salad with Ground Duck Breast, Vermicelli, Curry, Lemongrass, Chili, Mango, Peanut and Lime; and the Fried Calamari Salad with Kohlrabi, Pepita, Watercress, Whey, Lime, Mint and Sumac.

Heartier entrees will range from Smoked Chicken with Green Beans, Grits, Pecan and Crispy Chicken Skin; handmade Pappardelle with Bison Short Rib, Eggplant Ragout and house Ricotta; and Beef Cheeks with Mushroom, Pimentón Potatoes, Grilled Onion and Truffled Demi-Glace.

Hailing specifically from Oregon’s acclaimed wine region, the renowned Willamette Valley, Chef Miller has also incorporated wine into her cooking, in dishes such as the buttery Mushroom Tartine with a Madeira reduction accompanying a trio of Maitake, Crimini, King Oyster mushrooms on flaky puff pastry; the Vino Cheddar Burger topped with Red Wine Aïoli made from Burgundy and Pinot Noir, Tillamook Cheddar, Avocado and Cilantro; and a new dessert, the Farm Fruit Shortbread for Two with fresh Strawberry, Rhubarb, Pink Peppercorn and Amaranth topped with a Madeira Chantilly Cream.

Vinoteca has long been known for its popular brunch, which was recently a 2016 RAMMY Award finalist, so Chef Miller retained some staples such as the Pan Con Tomate with Sunny Side Up Eggs and Huevos Rancheros with Avocado, while adding creative new morning fare like the Elvis-approved Bacon Peanut Butter Sandwich with Banana and Honey on Multigrain, and the late brunch-perfect Grilled Chicken Salad Sandwich with Tarragon and Smoked Jalapeño Crema.

Vinoteca’s full new brunch and dinner menus can be found here: http://www.vinotecadc.com.”