Bobby Van's Steakhouse (Logan Circle)

Basil pesto and balsamic reduction.

Shaved parmesan.

Served with toasted croutons and melted Swissn.

Served with a large toasted crouton and melted Swiss.

Savory grits with sauteed shrimp, tasso ham, julienne peppers, and shellfish stock.

Bell peppers, shallots, soy sauce, and jerk spice with guacamole and fresh tortilla chips.

Mustard sauce.

Tomato and citrus juice.

Cparmesan, lemon, parsley, and marinara or tossed in sweet chili sauce served with a peanut dipping sauce.

Served with toasted croutons and melted Swissn.

Chopped ham, chicken, bacon, avocado, blue cheese, egg, and tomato with red wine vinaigrette.

With green beans, hard boiled egg, tomatoes, kalamata olives, and capers with roasted jalapeno aioli.

Chopped ham, chicken, bacon, avocado, blue cheese, egg, and tomato with red wine vinaigrette.

Romaine lettuce, caramelized walnuts, chopped red peppers, red onions, chives, and mango curry dressing.

Bacon, cucumber, carrots, and tomato in warm bacon balsamic vinaigrette.

Baby mixed greens, onions, blue cheese crumbles, sliced flat iron steak shallot dressing.

Napa cabbage, radicchio, romaine, fried wontons, mandarin orange segments, and sweet chili and sesame dressing.

Chopped Southwest seasoned chicken with black beans, with rice, corn, and julienne kale tossed in chipotle dressing and topped with sour cream and guacamole.

Chopped shrimp, string beans, tomato, red onion, roasted red peppers, and topped with bacon an red wine vinaigrette.

Basil pesto and balsamic reduction.

Baby arugula, Belgian endive, walnuts, blue cheese crumbles in cider vinaigrette.

Chopped and served with tomatoes, bacon, and blue cheese dressing.

Tomato, red onion, crumbled blue cheese, and shallot dressing.

Shaved parmesan.

Pickled ginger, seaweed salad, and miso vinaigrette.

Mustard sauce.

Served with warm quinoa, kale, and carrot salad.

Served with a quinoa pilaf and crunchy sesame slaw.

Plum tomatoes, garlic, and extra virgin olive oil.

Served over basmati rice with crawfish etouffee.

Served with remoulade, french fries, and onion rings.

With tartar sauce, sweet chili sauce, and malt vinegar.

Avocado, alfalfa sprouts, Cheddar, bacon with cilantro mayonnaise on a toasted brioche bun with fries and rings.

Fresh mozzarella. Cherry peppers, sautéed green peppers, and onions with jalapeno cream cheese on a pretzel bun with fries and rings.

Kimchi, wasabi mayonnaise on a brioche bun served with a crunchy sesame slaw and seaweed salad and pickled ginger.

Roast pork, ham, Swiss cheese, pickles, and dijon mustard with a small caesar salad.

Melted Swiss, sauteed onions, and au jus with fries and rings.

Served on ciabatta bread with roasted peppers, shredded lettuce, smoked gouda, banana peppers, garlic aioli, and a small caesar salad.

Served with remoulade, French fries, and onion rings.

Certified Angus. Burger served with fries and onion rings. Add on, cheese, mushrooms, bacon, and sauteed onion.

For 2 or 4.

Served with a large toasted crouton and melted Swiss.

Broiled with white wine, lemon, and garlic.

Savory grits with sauteed shrimp tasso ham, julienne peppers, and shellfish stock.

Mustard sauce.

Butter, garlic, pernod, lemon, and herbs.

Parmesan, lemon, parsley, and marinara.

Thai peanut dipping sauce.

Chopped shrimp, string beans, tomato, red onion, roasted red peppers, and topped with bacon an red wine vinaigrette.

Basil pesto and balsamic reduction.

Blue cheese dressing.

Baby arugula, belgian endive, walnuts, and blue cheese crumbles in cider vinaigrette.

Shaved parmesan.

Tomato, red onion, crumbled blue cheese, and shallot dressing.

Chopped and served with tomatoes, bacon, and blue cheese dressing.

Seaweed salad, pickled ginger, and miso vinaigrette.

Broiled with white wine, lemon, and garlic served with rice pilaf.

Mustard sauce.

Braised asparagus, roasted red peppers, mushroom, and sauce beurre rouge.

Plum tomatoes, garlic, and extra virgin olive oil.

Per pound.

Voted best in dc by the Washingtonian magazine.