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Please note, no reservations are made for patio seating. This is on a first come, first serve basis. All reservations are for the indoor main dining room.
exterior bethesda

Bethesda

7239 Woodmont Ave.

301-654-1234
Bethesda
7239 Woodmont Ave.
301-654-1234

Menu

Soup:

English Pea and Tarragon Soup with Lemon Crème Fraîche

Oyster Du Jour - Ask Your Server

Salad or Sandwich:

Smoked Chicken Sandwich with Sage Aioli, Oven Roasted Tomato and a Parmesan Tuile

Fish:

Grilled Swordfish with Creamed Baby Spinach & Kale topped with Crispy Potato Straws

Dessert:

Lemon Meyer Tart

text: Plats de Jour
  • MONDAY: Fried Chicken Coq Au Vin, pommes purée
  • TUESDAY: Half Duck à l’Orange, potato gratin
  • WEDNESDAY: Braised Lamb Shank, cassoulet beans
  • THURSDAY: Pork Shank Blanquette En Croûte
  • FRIDAY: Dover Sole Meunière
  • SATURDAY: Tournedos of Beef, confit potatoes & truffle sauce
  • SUNDAY: Beef Wellington
  • DESSERT: Gala Apple Tarte Tatin, vanilla ice cream
  • Banana-Brioche Bread Pudding, foster sauce
    Warm Flourless Chocolate Cake, vanilla chantilly
Chef Andrew Fleischauer

Chef Andrew Fleischauer

Executive Chef Andrew Fleischauer was born in Framingham, Mass., and grew up in Sudbury, a small town 40 minutes west of Boston. Growing up in a home where his family rarely ate out, Fleischauer initially became interested in cooking by helping his mother in the kitchen. As he grew older, he realized his culinary passion. After graduating high school, Fleischauer headed to Lehigh University where he earned a Bachelor’s degree in Business and Economics. His heart was still in the kitchen though, which took him to Paris where he enrolled in Le Cordon Bleu. He graduated in 1996 with Le Grande Diplome, a highly acclaimed passport to the Culinary World, earned when a student successfully completes the Basic, Intermediate and Superior courses in both Cuisine and Pâtisserie. Upon returning to the U.S., Fleischauer began his culinary career in Boston and spent two years working at Le Meridien Hotel’s upscale restaurant, Julien, as a line cook. He then became the sous chef at the five-star, five-diamond restaurant The Inn at Little Washington in Washington, Va. Next, he became the executive chef at the Tower Club, in Tysons Corner, Va. Eager to learn more about the restaurant industry, Fleischauer left the Tower Club after four years and headed to Bethesda, Md., where he has served as the executive chef of Mon Ami Gabi ever since.
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