Enjoy a Fabulous Restaurant Week - Second Week

Wharton Club Members & Guests Invited to Enjoy
Culinary Offerings at the National Press Club's
Fourth Estate Restaurant with much local, organic cuisine,
Available for SECOND Week!

Restaurant Week Menu (an example of one of the best values in lunch and dinner selections in our area). Click here to check on other participating restaurants: http://washington.org/restaurantwk/

The National Press's Club Restaurant Week Menu will be available August 16 - 28. (Some restaurants had special menu for only one week). The Fourth Estate's three-course prix fixe menu is $20.10 during lunch and $35.10 during dinner. They also offer wine flights for $15 per person, the list of available wines is below. Click here for reservations and details.

Please make your reservations below via OpenTable, or call 202-662-felogoweb_0.jpg7638.

 Features great New American cooking, is located on the 13th floor of the National Press Building, the main floor of the club, and is open to everyone.


Soup du Jour

Caesar Salad
peppercorn rustico cheese and anchovies

Organic Heirloom Tomato Salad
apricot balsamic vinaigrette

Fresh Sweet Corn and Shiitake Fritters
served with fried green tomatoes


Vegetarian Goat Cheese & Mushroom Chile Rellenos
red chile sauce

Wild Alaskan Salmon
yuzu glaze and wild mushrooms

Low-Country Shrimp and Grits
sautéed country greens

Beef Tenderloin
roasted garlic and artichoke risotto


Roasted Peaches
macaroon crumble

Ginger Rice Pudding
hot fudge garnish

Walnut Baklava
cappuccino truffles

Choose Your own Wine Flight

Choose a total of 3 wines from the following list to create a wine pairing for each of the courses above.


Graham Beck Brut Champagne
Pale gold, with a frothy mousse that falls back fast. Fresh and fruity, clean if rather delicate scents in the "melon" sector of the aroma wheel. Dry fresh and cleansing, the flavors are subtle but deep, clean and long.

Chandon Rose
Brut Impèrial Rosè is a blend of the three wine varieties: Chardonnay, Pinot Meunier and a heavy emphasis on Pinot Noir, embodying a fruity and daring character.

White Varietals

Grande Vinde, Bourgogne, France

Yealands Sauvignon Blanc, Marlborough, 2008
Lifted citrus and fresh herb aromas, underpinned by classic Seaview vineyard characteristics of mineral, nettle and wet stone. A refined, intense wine with generous fruit and an elegant texture.

Brancott Sauvignon Blanc, New Zealand, 2007
Aromas of ripe capsicum, gooseberry and grapefruit dominate with tropical fruit notes apparent. A well balanced wine showing the lively, crisp acidity associated with this style.

Twin Vines Vinho Verde, Spain, 2007
Crisp and dry, perfect for a spring or summer day


Slowine Rose, South Africa, 2007
Bright salmon pink in color. Scents of ripe strawberry and ripe cherries. A deliciously harmonious wine with sugar and acid in perfect balance. Crisp and refreshing on the finish.

Red Varietals

Newton Unfiltered Merlot, Napa Valley, 2001
Aromas of dried flowers contrasted with black berry jam, roasted hazelnuts and a hint of discreet oak.

Lander Jenkins Cabernet Sauvignon, California, 2007
Full-bodied and well-structured with flavors of ripe Bing cherry, black currant, crème brulée, firm but integrated tannins leading to a long lingering finish.

Nieto Sentenier Malbec, Argentina, 2007
A deeply-colored powerful red with great concentration of berries. Complex flavors of plums, figs and dried fruit, with spicy vanilla character.

Dessert Wines

Beaulieu Vineyard Muscat, California
Clear, golden color with copper highlights and high viscosity in the glass. The nose is a bit tight, with bouquet of apricot candy and honey. Full body, sweet, with apricot and honey flavors followed by a well balanced acidity.

Wolffer Late Harvest Chardonnay, New York, 2003
Intense aromas of apricots, kiwis, limes, tropical fruits and honey jump out of the glass on a terrific nose. Ripe, rich fruit – apricot, peach, tropical and citrus – greets your taste buds along with plenty of sweetness balanced by frisky acidity.

Campbells Rutherglen Muscat, Australia
Dark amber in color with aromas of raisins, caramel, molasses, orange marmalade, and spice. Full-bodied and mouth-coating, the wine has ample acidity to balance its intense sweetness. It offers flavors of raisins, citrus, toffee, and molasses, with mind-boggling richness of flavor and texture.

The Fourth Estate Restaurant is open to the public and serves stylish American food in the historic National Press Club. Executive chef Susan Delbert uses locally grown produce and meats for a menu that elevates taste above trendiness. The atmosphere is ideal for a meal with a source or a sweetheart.

While the venue is historic, the food is rooted in here and now. Susan works with organic and small farmers in the Chesapeake Bay watershed, giving her access to the freshest, most flavorful produce, cheeses, and meats.

The Winners’ Room is our private dining room seating up to 36 that features a sun-filled room named after the winners of the prestigious Fourth Estate Award. Enjoy lunch or dinner where the newsworthy aren’t just pictures on the wall -- they’re probably speaking in the next room.

    * Brunch Sat Seating from 11:30 a.m. - 2:30 p.m.
    * Lunch Mon - Fri Seating from 11:30 a.m. - 3:00 p.m.
    * Dinner Tues - Sat Seating from 5:30 p.m. - 8:30 p.m. (Saturday seating begins at 5:00 p.m.)
    * Call (202) 662-7638 to inquire about days and times available for private events.

Copyright 2010 - The National Press Club 529 14th St. NW, 13th Floor - Washington, DC 20045 202-662-7500