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We will try to open Wednesday at 6pm. Please check back! Every Monday in February: 10% for Haiti Italian Style Dining: 3 courses for $37 Sunday thru Thursday Valentine's Weekend!!! - Wine Classes!! - What's New in the Kitchen! Sign up for Dino's Semi Infamous News Letter or Dino on Twitter!
Phone: 202-686-2966
Hours: Our Bar opens at 5:30pm nightly |
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$18 Wine Special {w/dinner} & Free Corkage: Monday, Tuesday & Wednesday {holidays excluded} Italian Style Dining: 3 courses for $37 from our full menu Sunday thru Thursday Menu della Sera: 3 selected courses for $27 when ordered by 7pm Sunday thru Thursday {holidays excluded} Bar Happy Hour: Sunday-Friday 5:30-7:00: 25% Off Drinks + Free Antipasti |
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See Dean's appearance on WUSA's News at 9 Beverage Director Scott Palmer on WTOP Radio! & The List Are You On It? 
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Menu
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Chef di Cucina: Taurino Chavez
Dino supports artisan producers & traditional foods. Menu della Sera:Sundays thru Thursdays3 courses for $27, when ordered by 7:00pm{holidays excluded} Build your meal around any of our pasta dishes, our flat iron steak, roast chicken or vegetarian entree. Add any two of the following: Dino's Italian Style 3 Course Dinner:Sundays thru Thursdays
Your choice of 3 courses for $37Start with any antipasto or a half order of pasta. Choose a pasta or secondo for your main & a dolce or 2 selection cheese course or any antipasti up to $8. Then have a grappa or limonsardo to end your meal. {holidays excluded} Menu from January 31, 2010 Go to:
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Antipasti: StartersOlive ~ imported olives 4 Zuppa di Lenticchie con Polpette d’Agnello {veggie version available too!} 7 Go to:
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Macelleria: The Butcher's ShopFegatini 7 Go to:
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Insalate: SaladsMisticanza 8 Baby Greens ~ organic baby greens mix ~ garlic, shallot, lemon & olio dressing ~ grana cheese Insalata Forte 8 Strong Salad ~ local, organic baby frisee & flat leaf chicory {Catalonian puntarelle}~ assorted winter radishes ~ aged balsamico & garlic dressing ~ grated sharp pecorino crotonese Puntarelle 9 Chicory Salad ~ sweet/spicy/bitter chicory called asparagus Chicory due to the shape of the sweet fingers in its heart ~ imported from Treviso Italy ~ traditional Roman style anchovy, parsley & lemon dressing Insalata di Pera 9 Bosc Pear Salad ~ red wine poached pear ~ goat cheese mascarpone topping ~ arugula salad ~ balsamico vinaigrette Insalata di Barbabietole e Agrumi 12 Beet & Citrus Salad ~ a variety of colors of local organic beets ~ Uncle Matt’s Organic Florida citrus ~ mache ~ shredded ricotta salata {a firm aged style of ricotta} ~ cracked black peppercorn ~ citrus vinaigrette ~ “Silk Road” spiced salt Go to:
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Pasta Casalinga & Risotto: House Made Pasta & RisottoGramignia con Salsiccia 11 half / 16 whole Sausage Sauce ~ house~made Duroc pork & rose veal sausage~ spicy greens ~ a bit of tomato ~ house~made curved pasta tubes Pappardelle ai Funghi 12 half / 18 whole Exotic ‘shrooms ~ a “sauceless” condimento of exotic cultivated mushrooms: honshimeji, beech, trumpet royale & shiitake sauteed with lots of garlic, sage & olio ~ house made ribbon pasta Fusili alla Cacciatore 12 half / 18 whole Hunter’s ~red wine braised & shredded duck & boar ~ onions, carrots, celery, tomatoes ~ house~made corkscrew pasta Pappardelle al Cinghiale 14 half / 20 whole Wild Boar Ragu ~ a light stew of cubes of wild boar ~ a touch of pork belly ~ crushed tomato, onions, golden raisins, currents, celery, carrots, red wine, herbs & spices ~ grana cheese ~ house~made ribbon pasta Lasagnette al Ragu 20 Free Form Lasagna ~ a very non~traditional, over~the~top version ~ fonduta ~ crispy bacon ~ rich pork & veal puree ~ grana cheese ~ house~made pasta sheets Linguine alla Pescatore 22 Fisherman’s ~ clams, mussels, squid & fish in a spicy, garlicky marinara on house~made linguine Pasta al Forno 18 Baked - rich game & veal infused tomato sauce, Blue Ridge {VA} fresh mozzarealla, 2 kinds of meatballs {lamb, pork/veal} fontal, grana cheeses, parsley, herbs, spices, baked with house made rigatoni pasta Cannelloni 18 Stuffed Pasta ~ humanely raised rose veal & exotic mushroom stuffing ~ grana ~ tomato tinged fonduta ~ house~made pasta Risotto di Zucca 20 Winter Squash Risotto ~ carnaroli rice, onion, veggie stock, white wine ~ local organic winter squash ~ grana cheese Go to:
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Secondi: MainsFagioli “La Solita Zuppa” - baked organic borlotti, cannellini, ceci, lentils, farro with garlic & tomato 5 Saltati - sauteed organic greens 5 Patate - potatoes roasted with onions, sage & thyme 5 Arrosto di Zucca 17 Roasted Stuffed Squash ~ local organic squash stuffed with farro “risotto”, studded with barberries {similar to sour currents} greens, wild mushrooms & grana cheese ~ garlicky Tuscan 4 bean & farro stew ~ sauteed baby arugula Pollo al Girarrosto 17 Rotisserie Half Chicken ~ olive, garlic & olio topping ~ sauteed local organic spicy greens Petto d’Anatra 22 Duck Breast ~Dr Joe’s Pekin duck raised for the succulent layer of fat under the skin ~ seared medium rare ~ crispy skin ~ dried cherry & Amaro sauce ~ garlicky Tuscan 4 bean & farro stew ~ chestnut, prosciutto & pancetta braised cabbage Sogliola “Dover” 22 Pacific Dover Sole ~ pan fried ~ lemon butter caper sauce ~ sauteed baby arugula Arrosto d’Orata 24 Whole Fish ~ Venice’s favorite ~ the most prized of the bream family ~ rich, meaty, mild ~ head & tail on ~ grilled & finished in the oven ~ capers, lemon & spiced olio Pescespada Selvaggio 24 Hawaiian Swordfish ~ sustainably caught ~ grilled ~ blood orange pesto ~ winter radish & citrus ~ mashed sweet potato Capesante {rw supplement +$3} 27 “Elephant’s Neck” Scallops ~ pan seared ~ Aperol, white wine butter ~ Iranian saffron infused mashed potatoes Brasato di Vitello 22 Veal Short Ribs ~ humanely raised rose veal from upstate New York & Canada ~ rubbed with Dino’s “Silk Road” spiced salt slow cooked on a bed of onions & celery with vermouth ~ Iranian saffron infused mashed potatoes “Flat Iron” 22 Vande Rose Flat Iron Steak ~ lemony anchovy salsa verde ~ Villa Monodori Aged balsamico ~ Tuscan roasted potatoes Bistecca alla Fiorentina {rw supplement +$14} 38 Tuscan Steak {1 Kg.} ~ 36 oz Vande Rose T Bone, grilled ~ Tuscan roasted potatoes ~ sauteed local organic spicy greens Maialino {rw supplement +$8} 32 Milk Fed Young Pig ~ heritage breed Yorkshire pig raised on a small farm in Canada ~ slow cooked in duck fat & crisped ~ rosemary, allspice & pear scented jus ~ house~made ginger pear mostarda ~ chestnut, prosciutto & pancetta braised cabbage Go to:
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Formaggi di Dino - CheeseThe experience of cheese lovers everywhere shows that red wines are not always the best match with cheese. Strong cheeses do better with something with a bit of sweetness. Whites in general are cheese friendlier than reds. You rarely go wrong matching the region of origin of both the wine & cheese! Amarone & Valpolicella Ripasso are top choices.. Perhaps best of all, Riesling or Gewurztraminer!Guffanti Scimudin {cow, goat ~ raw soft ripening} Lombardia 5 One of the only raw soft cheeses available in the US! Totally decadent, creamy, a touch of funkiness Caseficio dell’Alta Langhe “La Tur” {cow, sheep ~ creamy} Cuneo 4 Slow pasteurization results in a creamy, decadent flavor reminiscent of raw milk cheeses. Very rich & smooth Guffanti Castelmagno {cow, sheep, goat ~ crumbly raw} Cuneo 6 Made on a small group of farms in the hills around Castelmagno,: a dry, crumbly cheese ~ lactic, lemony {rw+$2} Beppino Occelli Cusie Castagne {rich sheep with cow & goat} Piemonte 4 Aged in chestnut leave giving it a tangy yet sweet flavor & some funky sharpness at the edge; rich milky texture. Wonderful! Guffanti Sora {cow ~ tender/firm} Piemonte 4 Square shaped, pressed curds, soft buttery unctuous texture; creamy, buttery, toasty flavors Guffanti Blu del Moncenesio {cow ~ firm & creamy} Piemonte 4 Tangy, rich, Italy’s equivalent of Stilton: that is, it’s first a great cheese with a creamy tangy paste & then a blue Guffanti Eborinato di Pecora con Miele {sheep ~ blue} Valpusteria 5 Cave aged, using only wild blue molds from the Alpine valley of Valpusteria. Served with honey to tame its fire Go to:
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Per I Giovani: Kid’s MenuOne dish for 6 - Two for 12 - Three courses for 16 Antipasti Prosciutto & Mozzarella Steamed Veggies with tomato sauce Calamari Fritti with tomato sauce Fruit Plate Meatballs Pasta & Secondi Steak with sweet & sour or green sauce Grilled Organic Cheese Sandwich Pasta with Meatballs or Wild Boar Sauce Pasta or 3 Cheese Polenta with butter, tomato sauce, grated cheese or fonduta (white cheese sauce) Dolci Chocolate Sundae: vanilla or chocolate gelato Cheese {select a cheese from our cheese list} To Drink Milk or Chocolate Milk (box) 2 Boylan’s Soda (all natural sugar sweetened) 3 Grape, Apple, Orange, or Cranberry Juice 2 Go to:
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See The Focus Wine List See the Dino Wine Book See our Dessert Menu Ringing cell phones will be cooked on our Girarrosto Corkage: $20.00 per bottle or: free corkage for one bottle for every bottle you buy from our list. Free corkage Tuesday Wednesday & Thursday Wine Madness: 33% off wines over $50 Sunday & Monday |
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