2941 Restaurant • 2941 Fairview Park Drive, Falls Church, VA 22042 • 703.270.1605 • http://www.2941.com

Recipe of the Month
Late Summer Party Snacks
perfect for grilling parties & healthy summer dining

Serves 6

Garden Vegetable Napoleon

2 large heirloom, or fresh grown red, tomatoes cut into 6 large slices each
6 oz of fresh buffalo mozzarella, also sliced into 6 pieces
1 large garden cucumber, peeled and sliced into 12 rounds
1 large red onion, cut into 6 slices
12 freshly picked basil leaves, whole
1/8 cup extra-virgin olive oil
1 tbsp balsamic vinegar, aged
Salt and freshly ground black pepper, to taste

Method:

1. Slice the tomatoes and lay out on a plate and season with salt and pepper.
2. While the tomatoes are resting, slice the mozzarella and cucumber and red onion.
3. Place one of the tomato slices on the plate, alternating with some mozzarella, then basil, followed by cucumber then red onion. Finish with another slice of tomato and basil.
4. Top with olive oil and balsamic vinegar and serve, repeating steps for all 6 stacks.

Grilled Barbecued Vegetable Salad

2 large eggplant or 2 small Japanese eggplants, sliced into ¼ inch rounds
1 red onion, sliced into quarters, root left on
1 each of yellow squash and green zucchini, also quartered lengthwise
1 each, red and yellow bell peppers, cut into quarters, seeds removed
6 small red radishes, sliced thinly into rounds
2, 3 stems of thai basil, leaves removed
2 stems of cilantro, leaves removed
¼ cup olive oil
1/8 cup light soy sauce
1/8 cup balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
¼ tsp cayenne pepper
Salt and black pepper, to taste

Method:
1. Slice all vegetables as written and place in large mixing bowl.
2. In separate bowl mix oil, vinegar, mustard and soy with honey until emulsified.
3. Add herbs, seasoning and pour over vegetables, allowing to marinate for 2 hours, keeping ¼ for finishing.
4. Grill vegetables on outside grill or inside griddle for 2-3 minutes per side, remove and while hot dress with fresh herbs and remaining marinade and serve.

What’s in Season for September?
If you are looking to feature the best of the early Fall season while preparing a meal this September here are our suggestions for seasonal fair you can’t go wrong with:

2941 Restaurant Wine Splurge and Steal:

Our Sommelier Kathy Morgan serves up this special column for our wine connoisseurs: "Wine Splurges and Steals.” Each month Kathy matches a splurge and a steal selection from our extensive wine list that perfectly pairs with one of Chef Krinn’s tempting seasonal menu items.

This month’s featured 2941 menu item is:

West Coast Halibut
sweet corn, Maine lobster, fava beans, short rib pot sticker

Kathy Says:

I have noticed that many people lament the perceived necessity for ordering white wine to compliment a seafood entrée.  Luckily for them, Chef Krinn has created a seafood dish that not only works with red wine, it is accompanied by sumptuous, meat-filled dumplings that absolutely demand red wine. Actually, red wines like Pinot Noir flatter most fish dishes very nicely.  Pinot’s silky texture and delicate flavors mirror seafood very well, and its natural acidity highlights fresh flavors as would a squeeze of lemon juice. Add the Halibut’s red wine sauce and short rib pot stickers to the equation, and there is no reason not to drink red wine with this fish!

	Kathy’s Steal: Pinot Noir - Gravitas, Marlborough, New Zealand 2005                           $14 per glass / $55 per bottle   New Zealand has become a well respected growing area for Pinot Noir – combining the earthy style of Burgundy with the fruit-forward personality of California.  The Gravitas is velvety and generous, with strawberry and black plum flavors balanced with a hint of earth.
	Kathy’s Splurge: Romanée Saint-Vivant, Grand Cru - Domaine Follin-Arbelet, Burgundy, France 1999              $450 per bottle   This Pinot Noir comes from Vosne Romanée, an area within Burgundy that is considered to contain the best Pinot Noir vineyards in the world.  The Grand Cru of Romanée Saint-Vivant is one of those vineyards, and Follin-Arbelet’s example is maturing into a soft and supple wine with well-defined black fruit flavors and exotic spices on the nose and palate.  It finishes beautifully, with dried wild mushrooms and a hint of smoke. Have a question or suggestion about wine, please e-mail: Kathy.Morgan@2941.com

What's New at 2941:

Courtney Carroll – 2941 Pastry Chef

We are pleased to introduce the newest addition to our team, Pastry Chef Courtney Carroll.  Chef Carroll graduated with honors from the Pastry Arts Program at L’Academie de Cuisine and has experience working at some of the areas most noted restaurants including the Ritz Carlton Tyson’s Corner; Chef Geoff’s and the prestigious Inn at Little Washington. Most recently she served as Assistant Corporate Pastry Chef at Albert Uster Imports. Chef Carroll has designed an enticing dessert menu with artistic flair and wonderful flavors.  She hopes you enjoy her creations as much as she enjoys preparing them.

2941 Restaurant has gained a reputation over the years for making beautiful holiday memories; it is simply the perfect place to celebrate. From large family gatherings to corporate events, the 2941 team will provide gracious hospitality, wonderful food and superior customer service to make any event a success. From luxurious sit down dinners to sumptuous buffets and cocktail receptions, everything at 2941 will be beautifully presented. Looking for something really special? Ask our Sommelier about hosting a corporate wine tasting Holiday Party for your clients or employees. The holiday season is right around the corner, so don’t forget to book your holiday party soon.

2941 Lunch Menu Features Two Prix Fixe Options

$29.41 for three courses 
$23.41 for two courses

Click here to view the complete menu.

2941 Lunch Hours:
Monday - Friday 11:30 AM - 2 PM

For reservations call: 703.270.1605
Walk-Ins Welcomed. Complimentary Valet Parking Available.

2941 Cooking Class Schedule

All of our cooking classes include cooking demonstrations, written recipes, dinner with fine wine and a 2941 French baguette to take home. A highly entertaining evening for couples, friends or co-workers. From cooking novices to connoisseurs, everyone will enjoy this unique experience.

2007 Cooking Class Schedule - 2941 Restaurant
September 9, 2007	Reductions and Emulsions: Light Sauce Preparations
September 23, 2007	Dessert and Wine Pairings
October 7, 2007	Topic TBA
October 21, 2007	Topic TBA
November 4, 2007	Topic TBA
November 18, 2007	Topic TBA
Classes held on Sundays from 3:30pm to 5:00pm. Each class is $100.00 per person all-inclusive. Seating is limited. For reservations call: 703.270.1605

Need a great gift?

We are pleased to announce that we now offer 2941 Gift Cards. A 2941 gift card is a wonderful present for any occasion. Our gift cards are currently available in any cash denomination you select. We also offer “2941 Gift Packages” for our lunch and dinner tasting menus as well as our wine and cooking classes.

Every gift card arrives in a classically designed 2941 note card with the gift card and personalized note inside. 

Simply call (703) 270 1605 and order your 2941 gift card today.

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