Panache Restaurant in Washington DC

Classic Italian dessert layered with amaretto, brandy, infused espresso, soaked ladyfingers, thick marscapone cream & topped with ground Belgium Callebaut chocolate

Farm fresh eggs, fresh cream, & tahitian vanilla bean encrusted with cane sugar brulee. Topped seasonal fruits

A layer‏ of chocolate cake topped with chocolate mouse and finished with chocolate ganache

A rich indulgence of Philadelphia cream cheese, & vanilla beans baked within a graham cracker crust and drizzled with raspberry coulis

Ask your server about our "flavor du jour"

Mixed greens,‏ tomatoes & cucumbers tossed in a balsamic dressing

Homemade caesar topped with shaved parmigiano reggiano.

Mixed baby greens, napa cabbage, matchstick carrots, toasted sesame seeds & tortilla crisps tossed in a sesame ginger soy dressing.

Grilled filet of salmon on a bed of baby spinach and field mushrooms served with a mustard vinaigrette dressing.

Field greens, roasted shallots, crumbled blue cheese topped with marinated steak.

Served Rare on a bed of Baby greens, fresh avocado, tomatoes and cucumbers tossed in a lemon vinaigrette

A traditional French favorite topped with gruyere cheese

Domaine de Canton Ginger liquor and Prosecco

Homemade Sangria garnished with Apples and Oranges 8/36

with Sailor Jerry spiced rum

stirred with bitters and simple syrup, zested with orange and lemon

Smoked chicken, sun dried tomatoes and baby spinach tossed in a pesto cream sauce & topped with toasted pine nuts.

Pan seared medium served with spanish rice & grilled tomato, jalapeno okra compote.

Italian Carnaroli‏ rice with porchini mushrooms, green peas and truffle scented extra virgin olive oil.

Shrimp, scallops, & mussels in a tomato herb fish fumet. Served with a crouton rouille.

Italian Carnaroli rice with dry sea scallops, gulf shrimp and mussels. Slow cooked in a shellfish fumet & sherry cream.

Served rare with  potato puree, vegetable medley and spicy mango salsa

Fresh jumbo lump crab meat served with garlic mashed potatoes, summer veggies & lime avocado butter.

Served with garlic mashed potatoes, fresh asparagus & finished with a port wine reduction.

Served with potato puree & asparagus in a port wine reduction.

Thinly sliced grilled zucchini wrapped around herb-whipped goat cheese with roasted peppers, enveloped in phyllo, baked & finished with a bechamel sauce

Served with sauteed spinach, a crispy sweet potato nest & finished with a cherry demi-glaze

Served with pan seared long-stem artichokes & finished with a pesto cream sauce

Grilled eggplant, zucchini, squash, tomatoes, and roasted red & yellow peppers.

Marinated and grilled portobello topped with herb whipped goat cheese and basil.

Served with potato puree and red wine reduction.

Over a crisp sweet potato nest with roasted red pepper remoulade sauce.

Grilled beef‏ tenderloin skewers with cherry tomatoes and fresh vegetable.

Mussels sauteed in white wine, tomatoes and garlic butter sauce.

Slow braised boneless chicken with spanish chorizo, paprika garlic in a tomato - herb sauce.

A melange of wild mushrooms, basil, butter & white truffle oil

Served with crostini in a garlic - butter sauce.

Tender squid fried and served with salsa verde sauce.

Long stem artichoke hearts in white wine with proscuitto and Italian roasted red peppers.

Diver scallops pan-seared served with an anise cream sauce and a puff pastry

Pan seared beef tenderloin with potato puree. and demi glace

Marinated squid served with garlic aioli, lemon & parsley.

Finished with a balsamic reduction & extra virgin olive oil.

Captain Morgan White, Bulleit Rye, brandy, fresh lemon juice and a touch of grenadine

Pinnacle Pumpkin‏ Vodka with a touch of Rumchatta and pumpkin spice liquor

Bombay Sapphire Dry Gin shaken with cointreau and lemon juice

Woodford Reserve stirred with sweet vermouth and bitters

Fresh mozzarella di bufala, basil and tomatoes.

Marinated in‏ fresh lemon juice, capers, shaved red onion and cilantro.

Fresh ahi tuna with lemon, sesame, cilantro and garlic, served with a crisp tortilla wedge.

Fresh mozzarella di bufala, grilled zucchini, prosciutto, cippolini onion, caper berry, roasted peppers.

Imported manchego cheese served with roasted peppers and olives.

Fresh Mediterranean olives blended with sun dried tomatoes, garlic, herbs & extra virgin oil served on a herb crouton.

Salad of cucumber, tomato, chic peas, peppers, mint and cilantro served with a lemon dressing.

Thinly sliced beef tenderloin, parmigiano reggiano, shaved celery heart and cremini mushrooms.

A puree of chic peas, tahini, lemon juice and garlic.

Mini salad‏ with mixed greens & red chili oil.

Spanish style antipasto with spanish chorizo, genoa salami, mortadella, olives and imported cheese.

cajun dry rub, grilled and baked

salsa verde

Mozzarella, garlic and olive oil

Roasted red‏ peppers, zucchini and tomatoes

Three Olives Root Beer Vodka and Coke

Three Olives‏ Cherry Vodka and Sprite

Pinnacle Cinnabon and irish cream

Pinnacle Red Liquerice with fresh lemonade

Absolut Hibiskus with fresh lime juice, simple syrup and sour mix

Absolut Ruby Red, Cava and grapefruit juice

Jameson/frangelico/Baileys/whip cream

Tia maria/Baileys/whip‏ cream

Butterscotch schnapps and Cafe Boheme

Malibu rum and Godiva White Chocolate Liquor