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 202-662-7638.
Soup du Jour
peppercorn rustico cheese and anchovies
Organic Heirloom Tomato SaladFresh Sweet Corn and Shiitake Fritters
apricot balsamic vinaigrette
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
roasted garlic and artichoke risotto
Ginger Rice PuddingWalnut Baklava
hot fudge garnish
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.
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.
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.
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.
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, 2003Campbells Rutherglen Muscat, Australia
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.
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.