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PRODID:-//Taberna del Alabardero - ECPv4.9.13//NONSGML v1.0//EN
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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:America/Halifax
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TZOFFSETFROM:-0400
TZOFFSETTO:-0300
TZNAME:ADT
DTSTART:20260308T060000
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DTSTART:20261101T050000
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BEGIN:VEVENT
DTSTART;TZID=America/Halifax:20260810T113000
DTEND;TZID=America/Halifax:20260906T210000
DTSTAMP:20260731T094221
CREATED:20260730T185455Z
LAST-MODIFIED:20260730T213039Z
UID:4972-1786361400-1788728400@alabardero.com
SUMMARY:Restaurant Week Summer 2026
DESCRIPTION:Extended Restaurant Week at La Taberna del Alabardero: Four Weeks of Spanish Gastronomy\nLa Taberna del Alabardero is pleased to announce the extension of Restaurant Week from August 10th to September 6th. To provide our guests with additional opportunities to experience our authentic Spanish cuisine\, we are offering our specially curated menus over four full weeks. \nMenu Highlights\n\n\nNew Weekend Brunch Menu: We are offering an exclusive brunch menu on Saturday and Sunday mornings. \n\n\nSpecial Beverage Offers: Please inquire with your server regarding our Restaurant Week Special Drinks Deals during your visit. \n\n\nReservations are recommended. Please review the complete menus below.\n \n(✓) = Vegetarian \nLUNCH MENU\n$35 per person | Available before 2:30 pm \n(Select one from each course) \nStarters\n\n\nEnsalada mixta (✓): Traditional mixed green salad and tomato with a light vinaigrette. \n\n\nTosta de pimientos asados y atún en conserva (+$4): Roasted peppers and canned tuna served on toasted bread. \n\n\nCroquetas de jamón: Crispy croquettes filled with Spanish cured serrano ham. \n\n\nGazpacho andaluz (✓): Chilled tomato and vegetable soup. \n\n\nGambas al ajillo (+$4): Shrimps sautéed in garlic-infused olive oil and chili. \n\n\nPatatas bravas (✓): Crispy potatoes topped with brava sauce. \n\n\nMain Course\n(Paellas require a minimum of 2 portions. We recommend one kind of paella per table) \n\n\nPaella de verduras (✓): Seasonal vegetables nestled in aromatic saffron-infused rice. \n\n\nPaella valenciana: Chicken and fresh vegetables with saffron-infused rice. \n\n\nPaella de marisco (+$8): Saffron-infused rice with shrimp\, calamari\, clams\, and mussels. \n\n\nLubina rayada con verduras: Grilled striped sea bass fillet served with fresh seasonal vegetables. \n\n\nDorada a la parrilla (+$12): Salt-crusted baked sea bream served with grilled vegetables. \n\n\nSolomillo de cerdo al whisky: Pork tenderloin served with garlic and whisky sauce. \n\n\nPollo en salsa de cerveza con patatas panaderas (+$6): Tender chicken in beer sauce with baked potatoes. \n\n\nDessert\n\n\nTorrija del Alabardero (✓): Spanish style French toast with vanilla ice cream. \n\n\nChurros con chocolate (+$3): Golden fried dough pastries with chocolate for dipping. \n\n\nFlan de la abuela (✓): Smooth\, velvety caramel custard with golden caramel topping. \n\n\nCrema Catalana (✓): Creamy custard base topped with crisp caramelized sugar. \n\n\nDINNER MENU\n$55 per person | Available after 2:30 pm \n(Select one from each course) \nStarters\n\n\nGazpacho andaluz (✓): Chilled tomato and vegetable soup. \n\n\nEnsalada Alabardero: Classic mixed green house salad with a light vinaigrette. \n\n\nEnsaladilla rusa con gambas (+$5): Spanish potato salad mixed with mayonnaise and shrimp. \n\n\nTimbal de verduras con queso de cabra (✓): Roasted vegetables topped with creamy goat cheese. \n\n\nGambas al ajillo (+$6): Shrimps sautéed in garlic-infused olive oil and chili. \n\n\nCroquetas de boletus (✓): Creamy croquettes with mushroom and truffle oil. \n\n\nCroquetas de jamón: Crispy croquettes filled with Spanish cured serrano ham. \n\n\nBuñuelos de Txangurro (+$5): Crispy golden crab meat balls. \n\n\nMain Course\n(Paellas require a minimum of 2 portions. We recommend one kind of paella per table) \n\n\nPaella de verduras (✓): Seasonal vegetables nestled in aromatic saffron-infused rice. \n\n\nPaella valenciana: Chicken and fresh vegetables with saffron-infused rice. \n\n\nPaella de marisco (+$6): Saffron-infused rice with shrimp\, calamari\, clams\, and mussels. \n\n\nPaella de langosta (+$15): Lobster\, mussels\, shrimp\, and clams with saffron-infused rice. \n\n\nPapillote de trucha: Fresh trout baked in parchment paper with herbs. \n\n\nCazuela de bacalao con tomate: Traditional cod fish stew cooked in rich tomato sauce. \n\n\nDorada a la parrilla con verduras (+$8): Grilled sea bream fillet served with fresh vegetables. \n\n\nPollo en salsa de cerveza con patatas panaderas: Tender chicken in beer sauce with baked potatoes. \n\n\nLomo de buey con patatas Alabardero y pimientos de Padrón (+$15): Strip loin steak accompanied by Alabardero potatoes and Padron Peppers. \n\n\nDessert\n\n\nMousse de chocolate (+$3): Velvety chocolate mousse served with refreshing raspberry ice cream. \n\n\nTorrija del Alabardero (✓): Spanish style French toast with vanilla ice cream. \n\n\nCrema catalana (✓): Creamy custard base topped with crisp caramelized sugar. \n\n\nPastel de maracuyá con sorbete de frambuesa (✓): Light passion fruit mousse paired with a refreshing sorbet. \n\n\nFlan de la abuela (✓): Smooth\, velvety caramel custard with golden caramel topping. \n\n\nChurros con chocolate (+$2): Golden fried dough pastries with chocolate for dipping. \n\n\n\nWEEKEND BRUNCH MENU (NEW)\n$35 per person | Available Saturdays & Sundays before 2:30 pm \n(Choose one savory option and one sweet option\, or select two sweet options) \nSavory Options\n\n\nNuestros huevos rotos Alabardero (+$2): Free-range eggs served over traditional baker’s potatoes and topped with 100% acorn-fed Ibérico ham. \n\n\nHuevos Benedictinos del Alabardero (+$10): Poached eggs served with your choice of 100% Ibérico ham\, smoked salmon\, or spinach. \n\n\nFilete con huevos de 8 oz con patatas panaderas: Grilled 8 oz steak paired with a fried egg and baker’s potatoes. \n\n\nTosta de pisto y huevo poché: Artisanal toast topped with traditional Spanish vegetable stew and a soft poached egg. \n\n\nRevuelto de bacalao confitado\, patatas pajas y cebollita: Creamy scrambled eggs cooked with confit cod\, crispy straw potatoes\, and caramelized onions. \n\n\nMollete de rabo de toro: Soft Andalusian flatbread sandwich filled with tender\, slow-braised oxtail. \n\n\nBikini trufado con jamón Ibérico 100% bellota y queso manchego: Pressed toasted sandwich layered with 100% acorn-fed Ibérico ham\, Manchego cheese\, and truffle. \n\n\nSweet Options\n\n\nTorrijas caramelizadas Alabardero (✓): Caramelized Spanish-style French toast with a crisp\, golden sugar crust. \n\n\nGofre con crema catalana y frutos rojos: Warm waffle topped with caramelized Catalan custard and fresh berries. \n\n\nPancakes de aceite de oliva y mantequilla montada dulce (✓): Fluffy extra virgin olive oil pancakes served with sweet whipped butter. \n\n\nPan tostado con chocolate\, aceite de oliva y toque de sal: Toasted artisanal bread drizzled with melted chocolate\, extra virgin olive oil\, and sea salt flakes. \n\n\nProfiteroles de crema catalana y dip de chocolate caliente (✓): Light choux pastry puffs filled with Catalan cream\, paired with warm chocolate dipping sauce. \n\n\nPionono de Santa Fe de leche merengada y helado: Traditional Granada-style rolled sponge cake infused with cinnamon milk\, served with ice cream. \n\n\n(✓) = Vegetarian \nTax and service charge not included. No substitutions\, no sharing. A 20% service charge will be added to all bills. This is not a gratuity. 15% is shared among our service team\, 5% is retained by the restaurant to support operational costs. Additional tipping is optional. \n\n
URL:/event/restaurant-week-summer-2026
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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