DC Summer Restaurant Week is back, and Cordelia Fishbar is in with two ways to experience one of Union Market’s favorite spots.
Starting Tuesday, August 25 through Sunday, September 6, Cordelia Fishbar is offering a three-course dinner menu for $65 and a three-course weekend brunch menu for $35.
At dinner, choose a starter, entrée, and dessert. Highlights include the Rhode Island Calamari with toasted fennel seed and aleppo oil, and the Jumbo Lump Crab Gratin with whipped lemon-herb cream cheese, Old Bay, and grilled sourdough. For your main, the Whole Grilled Branzino arrives with stewed sungold tomatoes, gigante beans, kale, and citrus pesto, while the Lemon-Rosemary Half Chicken is finished with cipollini onion, heirloom carrots, and a sherry-brown butter sauce. End on a high note with the Peach Cobbler with peach caramel sauce and vanilla ice cream, or the S’mores Chocolate Bread Pudding with burnt marshmallow and graham cracker ice cream. And the raw bar — oysters on the half shell, shellfish towers, coal-roasted oysters — is available à la carte all night.
Weekend brunch ($35) includes a pastry basket, a starter, and an entrée. Seasonal spotlights include the Tomato & Nectarine Salad (red wine vinaigrette, red onion, basil, and mozzarella), the Eggs Chesapeake (poached eggs, crab cakes, hollandaise, brunch potatoes), and the Fried Chicken & Waffles (cornmeal waffles, sofrito butter, and spicy honey). Add bottomless tiki cocktails for $33/pp and you’ve got a full weekend morning taken care of!
Reservations are recommended, walk-ins are welcome. View Menus & Book Your Table
Cordelia Fishbar | 550 Morse St NE, Washington, DC
