dinner

-JULIA CHILD

relax refresh renew

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

just good food from fresh ingredients.

COCKTAILS

SNACKS

FARMERS MARKET

DEVILED EGGS

church picnic style    8

BACON WRAPPED

STUFFED DATES

gorgonzola - berry coulis    8

FRIED CHEESE CURDS

bloody mary ketchup - hoppy aioli    10

PIMENTO CHEESE

celery - ritz crackers    9

CHARBROILED OYSTERS

oregano – black pepper - parmesan    3 each

MARINATED OLIVES

lemon peel - garlic - black pepper - oregano    6

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

P.E.I. MUSSELS

scotch bonnet butter - escovitch    14

FRENCH ONION SOUP

toasted brioche - gruyere    9

FRIED GREEN TOMATOES

gulf crab - creole remoulade

pimento cheese    13

 

HOUSE SALAD

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

TUSCAN KALE SALAD

currants - pecorino - pinenuts - citrus vinaigrette    11

STRAWBERRY SALAD

candied walnuts - benton’s bacon - spinach

blue cheese - honey-sherry vinaigrette    12

HEIRLOOM TOMATO SALAD

basil - fried okra - bacon - sweet corn vinaigrette    12

WATERMELON SALAD

mesclun - parmesan - crispy capers - grape tomatoes - mint - balsamic molasses    12

GRILLED PEACH SALAD

arugula - frisee - pecans - blue cheese

sweet tea vinaigrette    12

MANGO MARTINI

vodka - mango puree - triple sec

cranberry - fresh lime    12

WHITE PEACH SANGRIA

glass 8    pitcher (serves 2-4) 18

SAVANNAH BELLINI

peach moonshine - sparkling wine    10

CUCUMBER GIMLET

dogfish head compelling gin - simple syrup

cukes - fresh lime    12

RUBY RED SALTY DOG

vodka - ruby red grapefruit juice

salted rim - fresh citrus    10

CHARLESTON MANHATTAN

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

CLASSIC COSMOPOLITAN

tito’s vodka - triple sec - fresh lime

splash of cran    12

FRENCH 75

bombay dry gin - fresh lemon

simple syrup - champagne    10

SIDES

NAGE FRITES

fines herbs - truffle oil    6

JERK ROASTED CORN    6

ASPARAGUS    7

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 31

LOBSTER MAC & CHEESE

orecchiette pasta – 3 cheese mornay

english peas – tarragon    25

BERKSHIRE PORK CHOP

zucchini - fennel - tomato

spiced hog glaze    27

HALIBUT

warm tomato salad - watermelon jus    28

CHESAPEAKE ROCKFISH

black eyed pea ragout - sweet corn cream

spicy tomato glaze    28

WILD ALASKAN SALMON

crawfish & swet corn maque choux - carolina

rice grits - green tomato chow chow    28

MAINS

SEAFOOD A LA NAGE

lobster- mussels – shrimp – clams

saffron broth    30

FREE RANGE CHICKEN

english peas - rainbow carrots - braised

mushrooms - vidalia soubise    26

RICOTTA RAVIOLI

baby spinach - sundried tomatoes - parmesan    24

NEW ZEALAND LAMB CHOPS

broccolini - trumpet mushrooms - scallions

smoked chili glaze    30

ANGUS RIBEYE

vidalia onion - corn - chanterelles

housemade worchestershire    35

DWAYNE MOTLEY  executive chef

GRILLED PINEAPPLE MARGARITA

gold tequila - grilled pineapple puree

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