BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Taberna del Alabardero - ECPv4.9.13//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Taberna del Alabardero
X-ORIGINAL-URL:https://alabardero.com
X-WR-CALDESC:Events for Taberna del Alabardero
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TZID:UTC
BEGIN:STANDARD
TZOFFSETFROM:+0000
TZOFFSETTO:+0000
TZNAME:UTC
DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=UTC:20190812T113000
DTEND;TZID=UTC:20190818T220000
DTSTAMP:20260611T082632
CREATED:20190801T145730Z
LAST-MODIFIED:20190801T182009Z
UID:1198-1565609400-1566165600@alabardero.com
SUMMARY:Restaurant Week
DESCRIPTION:\nWe join DC’s favorite foodie week:\nAugust 12-18\, Lunch: $22 Dinner: $35 \nRESTAURANT WEEK SUMMER 2019\nSelect one starter\, one main course and one dessert: Lunch $22\, Dinner $35.\nFrom August 12th to 18th \nSTARTER \n GAZPACHO DE CEREZA CON MANGO Y CEBOLLINO\nCHERRY GAZPACHO WITH MANGO AND CHIVES \n ENDIVIAS CON CREMA DE QUESO DE CABRA\, NARANJA\, TOMATES CHERRY Y ALMENDRA\nENDIVES WITH GOAT CHEESE CREAM\, ORANGE\, CHERRY TOMATOES AND ALMONDS \nENSALADILLA DE CANGREJO CON ESPUMA DE MAHONESA DE ZANAHORIA Y BROTES DE GUISANTES\nCRAB AND POTATO SALAD WITH CARROT MAYONNAISE FOAM AND PEA SHOOTS \nTARTAR DE SALMÓN CON AGUACATE Y SALSA DE SOJA\, JENGIBRE AND LIMA KAFFIR\nSALMON TARTARE WITH AVOCADO AND SOY\, GINGER\, AND KAFFIR LIME DRESSING \nCARPACCIO DE TERNERA CON ALCAPARRAS\, MANCHEGO\, EMULSIÓN DE MOSTAZA Y MICROMEZCLUM +$4\nBEEF TENDERLOIN CARPACCIO WITH CAPERS\, MANCHEGO CHEESE\, MUSTARD DRESSING AND MICROGREENS \nMAIN COURSE \n CANELONES DE BOLETUS CON SALSA DE TOMATE AL OREGANO Y CREMA DE QUESO GRATINADA\nMUSHROOM CANNELONI WITH TOMATO AND OREGANO SAUCE AND CHEESE GRATIN \n FIDEUÀ DE VERDURAS CON ALCACHOFA\, SETAS\, ESPARRAGOS VERDES Y ALLIOLI DE AJETES\nVERMICELLI NOODLES WITH ARTICHOKE\, MUSHROOMS\, GREEN ASPARAGUS AND LEEK ALLIOLI \nESPETO DE SARDINAS A LA PARRILLA CON BROCOLI SALTEADO\nGRILLED SARDINES WITH SAUTEED BROCOLI \nCHIPIRONES A LA PARRILA CON CEBOLLA CONFITADA AL OPORTO\, ALIOLI DE TINTA DE CALAMAR Y PATAS CRUJIENTES\nGRILLED BABY SQUIDS WITH OPORTO CARAMELIZED ONION\, SQUID INK ALLIOLI AND CRISPY POTATOES \nATÚN A LA PARRILA CON PIMIENTOS ASADOS AL CARBÓN\, MIEL\, TOMILLO\, AJO Y MAHONESA DE KIMCHI +$4\nGRILLED TUNA TATAKI WITH COAL ROASTED PEPPERS\, HONEY\, THYME\, GARLIC AND KIMCHI MAYONNAISE \nDORADA A LA DONOSTIARRA CON VERDURAS SALTEADAS +$4.5\nGILT-HEAD BREAM A LA DONOSTIARRA WITH SAUTEED VEGETABLES \nPOLLO A LA BRASA CON PAPAS ARRUGADAS\, MOJO PICON Y SALSA DE AMONTILLADO\nGRILLED CHICKEN WITH WRINKLED POTATOES WITH MOJO PICON AND AMONTILLADO SAUCE \nPIMIENTOS DEL PIQUILLO RELLENOS DE RABO DE TORO SOBRE CREMOSO DE PATATA Y SALSA DE SU ESTOFADO\nOXTAIL STUFFED PIQUILLO PEPPERS WITH POTATO CREAM AND STEWED SAUCE \nCHULETON DE 15OZ CON PATATAS PANADERAS Y PIMIENTOS DE PADRÓN +$12\n15OZ DELMONICO STEAK WITH BAKED POTATOES AND PADRON PEPPERS \nDESSERT \nTIERRAS DE CHOCOLATE CON YOGURT\, FRUTOS ROJOS\, PISTACHOS Y SORBETE DE MANGO\nCHOCOLATE CRUMBS WITH YOGURT\, BERRIES\, PISTACHIOS AND MANGO SORBET \nBRAZO DE GITANO CARAMELIZADO CON SALSA DE PIÑA AL COINTREAU\nCARAMELIZED ROLLED CAKE WITH PINEAPPLE AND COINTREAU \nSORBETE DE FRESAS AL CAVA\nSTRAWBERRY SORBET WITH CAVA \nCHURROS CON HELADO DE CHOCOLATE +$2\nCHURROS WITH CHOCOLATE ICE CREAM \nLUNCH\n$22DINNER\n$35 \nPrice per person. Tax and gratuity not included. \n
URL:/event/restaurant-week-2
LOCATION:Taberna del Alabardero\, 1776 I Street NW Entrance on 18th\, between H and I\, Washington DC\, Washington\, DC\, 20006\, United States
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