dinner

-JULIA CHILD

relax refresh renew

You don't have to cook fancy or complicated masterpieces -

just good food from fresh ingredients.

COCKTAILS

SNACKS

CRAB HUSHPUPPIES

cucumber - old bay’onaise    13

BACON WRAPPED

STUFFED DATES

gorgonzola - berry coulis    8

MARINATED OLIVES

lemon peel - garlic - black pepper - oregano    6

FRIED CHEESE CURDS

bloody mary ketchup - hoppy aioli    10

CHARBROILED OYSTERS

oregano – black pepper - parmesan    3 each

PLATES

ANGUS BURGER

smoked onion - mushroom duxelle

vermont cheddar - nage frites    16

BLACK BEAN VEGGIE BURGER

walnuts – avocado – smoked onion

cheddar - nage frites    15

FRIED CHICKEN WINGS

mumbo sauce    13

WILD MUSHROOM BAKLAVA

pistachio – berry compote - chevre    10

NEW ORLEANS STYLE

BBQ SHRIMP

garlic - mad fox ipa - cayenne    14

CRISPY ATLANTIC

CALAMARI

lemon caper aioli    10

FRENCH ONION SOUP

toasted brioche - gruyere    9

 

HOUSE SALAD

tomato - goat cheese - red onion - dried apricots almonds – balsamic vinaigrette    9

TUSCAN KALE SALAD

currants - pecorino - pinenuts - citrus vinaigrette    11

STRAWBERRY SALAD

spinach - candied walnuts - bacon

blue cheese - sherry honey vinaigrette    13

GRILLED ROMAINE SALAD

parmesan - benton’s bacon - croutons

tomato - buttermilk ranch    12

WHITE PEACH SANGRIA

glass    8

pitcher (serves 2 - 4)    18

SPRING BLUSH

st germain - splash of cran - sparkling wine    9

APRICOT PUNCH

fresh apricot puree - gin - fresh lime

simple syrup - splash of cran    9

CHARLESTON MANHATTAN

30 day barrel aged bourbon - sweet italian vermouth - house smoked cherries    12

STRAWBERRY MOJITO

light rum - fresh strawberry - mint - simple syrup

house made sour - club soda    12

CHERRY LIMEADE

cherry vodka - fresh lime - lemonade - club soda    9

SIDES

NAGE FRITES

fines herbs - truffle oil    6

MAC N CHEESE    9

ASPARAGUS    9

MASHED POTATOES    7

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

CHESAPEAKE CRAB CAKE

low country succotash - tasso ham - peri peri sauce

one cake 19    two cakes 32

BERKSHIRE PORK CHOP

fennel - zucchini - tomato

spiced hog glaze    27

HALIBUT

sugar snaps - fennel - fava beans - asparagus

tomato - sweet corn broth    28

ROCKFISH

spinach - leeks - wild mushrooms

maple tamarind jus    28

WILD ALASKAN SALMON

corn maque choux - haricot verts

citrus tomato marmalade    28

MAINS

SEAFOOD A LA NAGE

lobster- mussels – shrimp – clams

saffron broth    30

FREE RANGE CHICKEN

english peas - rainbow carrots - braised mushrooms - yukon gold potato puree    26

ENGLISH PEA RAVIOLI

fava beans - parmesan - mint    24

AUSTRALIAN LAMB CHOP

green chickpeas - marble potatoes

mint - black pepper jus    30

BLACK ANGUS NY STRIP

potato confit - asparagus

spring onion - worchestershire    35

DWAYNE MOTLEY  executive chef

PINEAPPLE

MARGARITA

gold tequila - fresh pineapple juice

house made sour mix    10

JAMAICA MULE

dark rum - fresh squeezed lime

natural ginger beer - sugar cane    11

NAGE RB

1600 Rhode Island Ave, NW Washington, DC 20036

(202) 448-8005

salesdc@nagerestaurant.com

LA VIDA HOSPITALITY GROUP