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(202) 625-2150(202) 625-2150
3000 M St Nw, Washington, DC 20007
mediterranean sea sauteed meuniere.
norway lobster-saffron broth.
nebraska morel sauce.
texas prime, braised 60h, raisin peppercorn sauce, served for two.
champagne moutardier brut "carte d'or," france.
burrata cotes de provence ros, commanderie de peyressol, france 2010.
surf & turf riesling, domaine zind humbrecht, france 2009.
ginger emulsion. pinot gris "3 vineyard", chehalem vineyards, oregon 2009.
chassagnemontrachet, domaine fontaine - gagnard, france 2007.
prime, braised 60 h. margaux, chateau rauzan-gassies, 2ieme grand cru classe, france 2004.
imported & domestic. zinfandel, " old vines", turley wine cellars, california 2009.
moscato d' asti, "sourgal", elio perrone, italy 2010.
birthday, anniversary plus 10.
japanese steamed organic green tea blended with popped & roasted rice, creating a deep, rich, brothy and nourishing infusion.
tender green tealeaves hand rolled into tiny pearls then scented with fragrant jasmine blossoms, creating a sweet and aromatic infusion.
an exceptional broad leaf ti kuan yin oolong, fills your palate with fruit-like flavor and a floral aroma.
tender young ceylon tealeaves are used to create a colorful blend with a touch of maltiness tinged with subtle, fragrant herbs.
a specially selected, single estate teas from the darjeeling region in india offers a subtle fruity & sweet, highly aromatic with a full-bodied finish.
a unique melange of egyptian chamomile- citrus slices, orange blossoms, lemongrass, rose-hips, hibiscus, and mint.
rich in anti-oxidants, a vivid and smooth organic infusion from africa, which is prized for it's health benefits, but mostly its great flavor.
peppermint & spearmint gathered from the middle atlas mountain region of morocco, a fragrant, stimulating herbal infusion that lingers.
grand cru, strength italian espresso par excellence: strong with an exceptional long-lasting aftertaste.
grand cru, strength. decaffeinated by a natural process, a light and balanced blend of south american arabicas and central african robusta.
lungo, strength. beautifully roasted with a subtle floral note and mild aroma.
lungo, strength decaffeinated by a natural process, a blend that delivers a smooth body and fine roundness.
(please choose one cheese) caesar dressing, cheese sticks.
poached egg, bacon lardon.
red and yellow beets, house vinaigrette.
shallot, ginger, soy, haricot verts, potato tuille.
(not available for parties over 20 people).
(not available for parties over 20 people).
cole slaw, remoulade.
braised lentils, collard greens.
sauteed spinach, pearl vegetables.
succotash, lobster-saffron sauce.
(an exact count must be provided ahead of time for this item), ($20.00 additional per guest for three course menu, $10.00 additional for four or five courses).
caramelized onion, macaroni gratin.
haricot verts, mustard jus.
forest mushrooms, creamy potato gratin.
potato grits, red wine sauce.
sweet-spicy port sauce, onion carbonara.
vegetable, mushroom, lobster, or shrimp.
seasonal berry coulis.
caramel maple sauce.
available- please inquire for details.
bottled water will always be offered to private parties. if you do not want bottled water offered please let us know when you submit your menu selections. otherwise it will be offered.
with herb dipping sauce.
with caviar ($10 each).
with dijon sauce.
with ginger dipping sauce (not vegetarian).
(smoked salmon, ham or mushroom).
(60 piece minimum).
surf & turf.
1 oz, osetra, petrossian, cauliflower mousse and blini plus 75.
sauteed meuniere, roasted pee wee potatoes.
ginger emulsion, trofie-lobster gratin.
bok choy potato fried rice plus 20.
braised in oxtail-carrot jus, touch of cumin.
vegetable tart, lobster-saffron broth.
roasted, sweet spiced citrus sauce.
rack, tarbais beans, jalapeno-cumin sauce.
spuddies, mushrooms, morel sauce.
fried rice, mushroom tart, potato napoleon, root vegetable, tater tots.
prime, braised 60h, raisin-peppercorn sauce, served for two.
center cut, roasted, served for two.
imported & domestic plus 18.
Reviews powered by
Glenn C.(via Yelp)
April 13, 2013
The first time I went to Citronelle was for my 18th birthday, and from the first moment I got there I knew I was in for something special. Ever since that...
Menu for Michel Richard Citronelle provided by Allmenus.com
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