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Easter Dinner 2017

April 16 @ 4:00 pm - 10:00 pm

Easter 2017

Easter Dinner we will be offering our a la carte menu with a few specials in a nod to the double holiday {Easter & Passover}  In addition, our full Passover feast will be available if you are celebrating that holiday.  All Passover items are available ala carte if you are having a mixed day!

Brunch

Click Here for the Easter Brunch Menu & Reservations

The holiday falls during Passover this year so we will be serving menus that fit both holidays. Brunch will have a lot of Easter-themed dishes but will also be Passover friendly.  Bottomless Brunch is $39 per person.  Given the timing of the holiday and the changing seasonal options from the local farms, the menu here is quite tentative.  But you know we will always add something new and exciting if we can get the produce from the farms.

We will only be serving our special Brunch menu from Noon ’til 4.  If you have kids or if someone is not a drinker, we will have our regular Kid’s Brunch menu and we will offer the Brunch Menu without the bottomless option.  Dinner starts at 4pm and will be available ala carte

Easter Dinner Menu

Antipasti

Cream of Summer Heirloom Tomato Soup  {G, V}

Matzo Ball Soup

Spring Veggie ‘Gratinato
hopefully we will get non-commercial asparagus: w/fonduta, reggiano, {optional jamom serrano}  {G, V*}

Ceviche
sea scallop, shrimp, fish ‘cooked’ in lime juice, w/celery, onion, caper, spicy greens 

Fritto Misto di Mare
calamaretti, bay scallop, rock shrimp, fish

Octopus & Cuttlefish Cooked Under a Paper Bag
braised in its own juice, citrus & herb marinated local leeks & root vegies, roasted local potato  {G}

Burrata
suvereto olio, red pepper & kalamata purees, roasted tomato, spicy greens {G, V}

Gefilte Fish
house made w/rockfish, salmon, and mahi mahi

Spicy ‘Forte’ Salad
local baby greens, much garlic, olio, aged balsamico, pecorino {G, V} 9

Brussels Sprouts
pancetta (olli, virginia) caramelized onion, walnuts, aged balsamico {G,V*} 12

Meatball
pork, rose veal, ricotta, panko, egg, spicy tomato sauce 11

Pasta

Fra Diavolo ^
shrimp, scallop, clam, mussel, calamari
spicy sorrento tomato sauce (linguine) {G*} 25

Local Heirloom Winter Squash Risotto
ginger, sage, carnaroli rice, veggie stock, 24month parm ~ squash chips & aged balsamico {G, V*}
Half 15 Whole 24

Funghi
sage roasted ‘shrooms (pappardelle or 4 cheese polenta)
{G*, V, VN*} Half 15 Whole 24

Duck Bolognese Lasagne
spicy dr joe’s duck bolognese
fonduta, 24 month parm, silk road spices 25

Cinghiale: ‘wild boar’
rosemary, cocoa, cream, pecorino (pappardelle) {G*}
Half 15 Whole 24

Campidanese
house sausage, sorrento, persian saffron, onion
red chile flakes (rigatoni) {G*}
Half 15 Whole 24

Free Form Lasagnette
Not your nonna’s lasagna! Pork & veal ragu, bacon, fonduta, 24 month parm 24

Secondi

Overnight Vittelone Breast

Randall Lineback Veal Breast cooked over night w/potatoes. pan gravy

Overnight Vittelone

Chicken
w/preserved lemon & olives

Charaime
local fish in a sephardic style spicy tomato sauce

Roast Lamb
leg of lamb cooked medium rare, mint salsa verde, pan juices ~ roasted potato, choice of eggs {G}

Roast Pork
traditional Medici recipe: braised in herbs, garlic, & a touch of vinegar ~ roasted potato, choice of eggs {G}

Tagliata
dry aged sirloin, grilled, sliced, salsa verde
herb roast potato wedges w/roast garlic aioli {G*} 25

Grilled Eggplant Parmigiana
summer tomato sauce, hand dipped ricotta, herbs
garlic, smoked mozz {V, G} 22

Details

Date:
April 16
Time:
4:00 pm - 10:00 pm

Venue

Dino in Shaw
1914 Ninth Street NW
Washington, DC 20001 United States
+ Google Map
Phone:
202.686.2966
Website:
www.dinoinshaw.com
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