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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 reston

Reston

11950 Democracy Drive

703.707.0233
11950 Democracy Drive
703.707.0233

Menu

Soup:

Creamy Mushroom Soup garnished with Crème Fraîche & Rosemary Croutons

Oyster Du Jour - Ask Your Server

Salad or Sandwich:

French Garlic Sausage with Whole Grain Mustard Mayo & Red Onion Jam on a Toasted Baguette

Fish:

Grilled Swordfish with Citrus Braised Endive & Charred Tomato Vinaigrette

Dessert:

Crepes Suzette with a Grand Marnier Butter Sauce, Orange Marmalade and Vanilla Bean Ice Cream
Friday & Saturday: Raspberry with Chocolate Anglaise Soufflé

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

Executive Chef Phil Frederick

With over a decade in Lettuce Entertain You kitchens under his belt, Chef Phil Frederick boasts a wealth of experience and enthusiasm as he takes the lead as Executive Chef at Mon Ami Gabi and Community Canteen in Reston.

Growing up with restaurant jobs since the age of 15, Frederick attended culinary school at Kendall College in Chicago. Upon graduation, he accepted a job as the Chef de Cuisine at Prairie Moon before joining the Lettuce Entertain You family at Mon Ami Gabi Chicago in 2005. Since then he has described himself as the “utility man” for the Mon Ami Gabi division of LEYE, working as a sous chef in various locations from coast to coast. Between 2005 and 2014, Frederick spent time at Mon Ami Gabi in Lincoln Park, Oak Brook and Las Vegas, as well as Cafe Ba-Ba-Reeba! in Chicago, before settling in Reston in as Executive Sous Chef at Mon Ami Gabi and Community Canteen.

During his time as Executive Sous, Chef Frederick spearheaded numerous menu additions including nearly all of the daily specials at Community Canteen. He thrives as a leader in the kitchen, enjoying that on any given day, he can serve as a businessman, cook, nutrition adviser, human resources manager, mechanic and counselor – there is never a dull moment! On his days off, you may find him practicing Shaolin Kung Fu, seeking out Chicago-style pizza or catching a Cubs game.
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