2941 Presents Winter Restaurant Week All Month Long - $20.10 Lunch

2941 invites you to join us for 2010 Winter Restaurant Week.  This year, 2941’s Restaurant Week offers will span the entire month of January.  Chef Chemel plans to switch up the menu weekly, providing plenty of opportunities to experience different flavors and culinary techniques throughout the entire month. 

Lunch is served Monday through Friday from 11:30 am – 2:00 pm. 

Lunch: $20.10
Three Course fixed-price - choice of appetizer, main & dessert (click to view a sample menu)
Beverages, gratuity and tax are not included.

In addition to the Restaurant Week lunch menu, our Sommelier Stefano Cappelli, will also offer specials on wines by the glass available only during the month of January.

^ BACK TO TABLE OF CONTENTS

Recipe of the Month:
By Chef Bertrand Chemel

Crispy Lobster
with celery root purée, red wine sauce
Serves eight

Ingredients:
Four live lobsters, 1 to 1 ¼ pound each

Sauce Ingredients:

• 2 ounces of carrots, sliced and peeled
• 1 ounce of onion, large dice
• 14 ounces of red wine
• 1 teaspoon black pepper, freshly ground
• 1 star anise
• 2 whole cardamom pods
• ½ teaspoon fennel seed
• 2 Tablespoons olive oil
• 2 sprigs of thyme
• 1 stem of fresh basil
• 1 bay leaf
• 18 ounces of brown veal stock

Method:

• Slice the lobsters by cutting quickly through the top of the head and separate the claws and tails from the lobster body, reserving all pieces of the lobster.
• Bring a pot of salted water to a rapid boil and cook the tails for 2 minutes, the small claws for 4 minutes and the larger claws for 5 minutes.  Place all pieces in a bowl of ice water for 2 minutes.
• Cut the tails in half lengthwise and remove the meat of the lobster from the shell.
• Take the two lobster heads, cut them in half, remove the sand and lungs from inside the heads and discard.
• In a medium sized saucepan, warm the olive oil on medium heat, add the cleaned lobster heads and sweat for 5 minutes.  Add the carrots, onion, herbs, remaining spices and continue to cook for another 5 minutes.

For the Sauce:
1. In a deep saucepan, reduce the red wine at a rapid boil until you get a syrup consistency.
2. Add the brown veal stock and cook for twenty minutes (reducing by 2/3).
3. Lightly blend the sauce with a hand blender or a mixer.
4. Pass the sauce through a sieve, and add back to the pan and reduce by ¾.
5. Season the sauce with salt and pepper and reserve.

CELERY ROOT PURÉE
Ingredients:

• 14 ounces of celery root, peeled
• 2 ½ cups half & half
• Salt, pepper

Method:
1. Peel and cut the celery root into 2 inch pieces.
2. In a small sauce pan, cook the celery root with the half and half until tender.
3. Strain the liquid, transfer to a blender and add only the liquid necessary to have a smooth texture.

CRISPY LOBSTER:
Ingredients:

• Four fine slices of white bread
• 1 egg
• 1 Tablespoon flour
• 1 Tablespoon olive oil
• 1 Tablespoon butter

Method:
1. Using a round ring mold, cut eight pieces of white bread into cylinders of the same size.
2. Put a toothpick thru each half of the lobster tail, from head to tail, to obtain a cylinder the size of the bread.
3. Mix the egg with the flour until smooth, and brush one side of the lobster with the mixture.
4. Put a piece of white bread on top of the brushed side of the lobster.
5.In a sauté pan warm up the oil, cook the lobster on the bread side at medium heat.
6. When the bread is lightly browned, turn over the lobster and cook for 2 more minutes on medium heat.

Assembly:
To assemble the dish, use a wide soup bowl and place 3 ounces of the celery root purée in the middle, place the lobster (toast side up) on top of the purée. Pour the lobster sauce around the sides of the purée, top with a lobster claw and serve.

^ BACK TO TABLE OF CONTENTS

“Fifty-Fifty”

Fifty bottles of wine – 50% off - Monday through Thursday

To celebrate the New Year, 2941 is pleased to announce our new weeknight wine program – “Fifty for Fifty”.  Fifty wonderful vintages selected from our wine cellar offered at 50% off list price. Fifty-fifty selections are available in the dining room Monday through Thursday evenings only. We invite you to look through the wine list and take advantage of some wonderful values. These wines selected have a special * symbol by them and are available for both lunch and dinner Sunday through Thursday.  This offer ends February 26, 2010.

Please contact our Sommelier Stefano Cappelli (703.270.1512) for details and pricing.

^ BACK TO TABLE OF CONTENTS

Celebrate Good Times at 2941

It’s wintertime and it’s cold outside, but it’s warm, and spacious, and beautiful inside 2941 Restaurant. We invite you to bring in family, friends or co-workers to celebrate special occasions at 2941. Are you looking for some place to hold a birthday or anniversary party? The 2941 private dining team has some wonderful values to offer this winter. A private dining fete’ is more affordable than you might think. Simply call to discuss our array of lunch, dinner, or reception options. We can also help with occasions in our main dining room. Classic, elegant celebrations are just a phone call away.

For Private Dining and Special Event reservations please contact:
Michelle Marquez or Erika Mayen
Telephone: 703-270-1511
privatedining@2941.com

^ BACK TO TABLE OF CONTENTS

2941 Gift Certificates

A 2941 gift card is a wonderful present for any occasion. Our gift cards are currently available in any cash denomination. We also offer “2941 Gift Packages” for our lunch and dinner menus as well as our cooking classes.

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

Simply click here to order online or call (703) 270-1500 to order your 2941 gift card today.

^ BACK TO TABLE OF CONTENTS