Alexandria Restaurant Week

ALEXANDRIA RESTAURANT WEEK

August 14–23, 2026

Join us for Restaurant Week and indulge in a specially crafted 3-course menu, complemented by impeccable service, for an unforgettable dining experience.

$55 Per Person | 3 Courses

SOUP OR SALAD

(Choice of one)

CAESAR SALAD
crisp romaine | shaved Parmesan | croutons | Caesar dressing

NEW ENGLAND CLAM CHOWDER

ENTRÉE

(Choice of one)

BAJA SALMON & CRAB
avocado corn salsa | mango sticky rice | lemon shallot butter

SLOW ROASTED PRIME RIB
3 potato garlic mashed | horseradish cream sauce | au jus

FIRE GRILLED SHRIMP PASTA
roasted garlic butter | white wine | fresh herbs

DESSERT

(Choice of one)

CLASSIC CRÈME BRÛLÉE
caramelized sugar | fresh raspberries

MINI LAVA CAKE
vanilla bean ice cream | chocolate sauce | Heath bar™ crunch

ADD A BEGINNING FOR $8

KIM CHEE CALAMARI
lightly fried | crisp vegetables

COCONUT SHRIMP
citrus chili dipping sauce

SPINACH & ARTICHOKE DIP
tortilla chips

WINE FEATURE — MAKING MEMORIES SINCE 1961!

Celebrate our anniversary with a bottle of private label wine curated for our loyal Chart House guests, with the collaboration of our master sommelier, Keith Goldston & Robert Hall Winery.

CUVÉE 61, CHARDONNAY, ARROYO SECO-MONTEREY 2024 | 65
Rich orchard fruit with bright, natural acidity & a smooth, polished finish. Layered & creamy without feeling overly heavy or buttery. Notes of golden apple, white peach, candied Meyer lemon.

CUVÉE 61, CABERNET SAUVIGNON, ADELAIDA DISTRICT-PASO ROBLES 2025 | 65
Bold dark fruit with structured tannins & a long, polished finish. Rich & full-bodied with layers of cassis, cocoa, cedar & warm spice. Savory herbal notes balanced by smooth oak & refined texture.

*Consuming raw or undercooked meats, poultry, seafood, mollusk, or eggs may increase the risk of foodborne illness.

Tax and gratuity not included.