From a press release:
Today, Unum, located at 2917 M St. NW in Georgetown, opens to the public, serving dinner seven nights a week. Owners and husband and wife Phillip Blane and Laura Schiller plan to begin serving Saturday and Sunday brunch in this former Mendocino Grille location within the next few weeks.
The intimate and contemporary 50-seat neighborhood restaurant offers new American cuisine in a warm and dynamic space that also includes a 12-seat bar. Blane, who serves as Executive Chef, has created a menu that marries his East Coast cooking experiences with his international travels, so guests can expect to find dishes such as Indian spiced lamb shank with cauliflower, raisins, cashews and cilantro-mint chutney and desserts such as Ricotta beignets with cardamom blueberry sauce. Appetizers are priced $8-12 and entrees $14-$24. The complete dinner menu is included below.
Unum also serves a special bar menu with soups, salads and snacks, such as Cod and chorizo tater tots, creamy truffle mac and cheese, an Unum burger, and a selection of cheese and charcuterie.
Unum offers more than a dozen wines by the glass, as well as a 60+ bottle list, and a rotating selection of craft beer and cocktails. The wine list has a strong focus on California wines as well as labels from old and new world wine regions, with an emphasis on value selections in the $30 to $60 price range.
Unum is located at 2917 M St. NW, Washington DC. For reservations or more information, please call 202-621-6959 or visit the website at www.unumdc.com
2917 M St. NW is the former Mendocino Grill space.
Menu after the jump.
UNUM DINNER
CHEESE AND CHARCUTERIE
choose any variety three 12 / four 15 / five 18 / six 21
with assorted condiments & bread
thomasville tomme / mild semi firm / goat
oakspring derby / grassy cheddar /cow
mona / nutty & firm / sheep
humboldt fog / creamy / goat
maytag blue / peppery & sweet / cow
unum chicken liver mousse
lomo “lonza” / ham
hot coppa / pork
american prosciutto / iowa pork
saucisson sec “rosette de lyon” / pork
bresaola / beef
SMALLER
oysters three ways / 12
freshly shucked with apple mignonette, poached in garlic cream with caviar & fried with tomatillo cocktail sauce
caesar salad / 9
little gem lettuce, sunchoke chips, artichoke-parmesan custard
beet salad / 8
raw, pickled & roasted beets, lemon-goat cheese & vanilla-balsamic vinaigrette
grilled quail / 11
sautéed spinach, pistachio nuts & date demi-glace
unum salad / 8
petite oak & tango lettuce, endive, cherries, asian & bartlett pears & sherry vinaigrette
boneless shortrib pasta / 10/20
tagliatelle noodles, winter root vegetables,
red-wine braising jus
LARGER
grilled hanger steak / 24
jalapeno-crawfish grits, grilled okra & bbq sauce
rockfish “bouillabaisse” / 23
littleneck clams, mussels, rock shrimp, parsnip-potato cake & saffron broth
unum burger / 14
tillamook cheddar cheese, hot house tomato, carmelized onions, unum sauce & fries
smoked duck breast / 22
whipped potatoes, rainbow swiss chard & pomegranate sauce
roasted organic chicken / 18
jus of olives, dried fruit, capers, with roasted fingerling potatoes
pan seared arctic char / 24
sunchoke puree & sauté, jicama-citrus “slaw”
braised indian spiced lamb shank / 24
raisin-cashew cauliflower, brussels sprouts, cilantro-mint chutney
rosemary gnocchi / 9/17
oyster mushrooms, butternut squash, cranberries, brussels sprout petals & truffle butter
SIDES
6 each
crawfish-jalapeno grits / sautéed greens / french fries / cashew-raisin brussels sprouts / spicy japanese eggplant / creamy mushroom truffle mac n cheese
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