Hook Doubles Down On Restaurant Week

Restaurant week runs until Sunday the 22nd, but for Georgetown’s Hook, it’ll keep on going until March 1st. Times are tough in the restaurant business, and anything that remotely pumps up demand like Restaurant Week is going to be squeezed for all its worth. Hook’s restaurant week part deux menu after the jump:

Restaurant Week Lunch Menu 

Local Green Salad ginger, grapefruit
Arugula & Prosciutto Salad parmesan, lemon, extra virgin olive oil
Beet Salad goat cheese, pistachio, tangelos, blueberry gastrique
Tuna Tartare (Florida) raisins, lady apple, spiced carrot, ginger cilantro oil
Smoked Salmon (Tasmania) trout roe, crème fraîche, shallots, coriander, brioche
Grilled Calamari (Rhode Island) potato salad, basil walnut pesto
Cream of Tomato basil, crème fraîche

Salmon (Tasmania) sweet potato rösti, greens, shallot vinaigrette
Ale Battered Haddock (Massachusetts) remoulade, malt vinegar, house cut fries
Mahi Mahi (Costa Rica) chickpeas, spinach, tomatoes, cayenne
Striped Bass (Costa Rica) scallop & shrimp mousse, salt crushed potatoes, shallot red wine vinaigrette
Smoked Chicken Salad (Maryland) walnuts, apples, coleslaw, romaine
Tuna Confit Sandwich (Florida) house cured bacon, tomatoes, mesculin, aioli, house cut fries
Grass Fed Hamburger (Maryland) cheddar, greens, house cut fries

Apple Frangipane Tart vanilla ice cream
Chocolate Hazelnut Torte Hazelnut ice cream
Buttermilk Panna Cotta dried fruit compote
Bittersweet Chocolate Pudding Pie chantilly cream

In Tradition of Restaurant Week, 
We Proudly Offer All the Following Wines 
for $20.09 per Bottle:
Sauvignon Blanc – Chardonnay – Cabernet Sauvignon – Tempranillo


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