Georgia Brown's, Low Country Cuisine - The Soul of Washington, D.C.

Dante Fowlkes
Executive Chef

Specials for the Week of May 5th...

Lunch Specials

Soup Selection of the Day

In the mood of the Chef

Summer Salad

Fresh Watermelon Wedges and Spinach dressed with a White Truffle Vinaigrette, accompanied by Red and Yellow Grape Tomatoes, Bermuda Onions, Artichokes, Mandarin Orange Segements, and Dried Dates.

$16

Grilled Australian Lamb Chops

Red Curry and Honey marinated Australian Lamb Chops accompanied by a Fingerling Potato Snow Pea Hash, finished with a sweet Mango Date Relish and a Rosemary Marsala Sauce.

$25

Black Cod

Pan seared Black Cod served in a pool of Green Curry and Lemon Grass Broth with a Timable of White Rice and Black Eye Peas, finished with a Cucumber Salad and Black Caviar.

$23

Dinner Specials

Soup of the Day

In the mood of the Chef

Summer Salad

Fresh Watermelon Wedges and Spinach dressed with a White Truffle Vinaigrette, accompanied by Red and Yellow Grape Tomatoes, Bermuda Onions, Artichokes, Mandarin Orange Segements, and Dried Dates.

$12

Grilled Chicken Breast

Herb marinated Chicken Breast accompanied by a crispy Grit Cake and Chef's Vegetables, finished with a Coconut Red Curry Sauce and a Shiitake Mushroom Corn Relish.

$23

Baby Back Ribs

Danish Baby Back Ribs basted with a Sassafras BBQ Sauce and a petit broiled Crabcake, served with a Caramelized Onion and Chive Potato Croquette.

$32

Lunch Specials

In the Late 17th Century all land south of Virginia was granted to the Barbadian planters. From Pawley's Island to the Savannah River, the Low Country stretched inland about seventy miles, Charleston lying at the heart. The seas and rivers were abundant with oysters, crab, shrimp and endless varieties of fish. To this bountiful land, settlers brought riches from their native soils. The West Africans brought with them the knowledge of rice growing, as well as their native benne seeds, hot peppers, black-eyed peas, field peas, eggplants, and more. Native Americans introduced pecans and file, a powder made from sassafras leaves that was used as a gumbo thickener. The Powhattan Indians showed the settlers how to de-hull and soak corn, then grind it into what Southerners know as hominy grits. The Africans, French Huguenots and the Sephardic Jews from Portugal and Spain influenced the cooking with foods from their homeland. As a result of their efforts you can now experience this diverse and history-rich cuisine at Georgia Browns.



Regular Menu Brunch Menu Recipes	Dante Fowlkes Executive Chef Specials for the Week of May 5th... Lunch Specials Soup Selection of the Day In the mood of the Chef $6 Summer Salad Fresh Watermelon Wedges and Spinach dressed with a White Truffle Vinaigrette, accompanied by Red and Yellow Grape Tomatoes, Bermuda Onions, Artichokes, Mandarin Orange Segements, and Dried Dates. $16 Grilled Australian Lamb Chops Red Curry and Honey marinated Australian Lamb Chops accompanied by a Fingerling Potato Snow Pea Hash, finished with a sweet Mango Date Relish and a Rosemary Marsala Sauce. $25 Black Cod Pan seared Black Cod served in a pool of Green Curry and Lemon Grass Broth with a Timable of White Rice and Black Eye Peas, finished with a Cucumber Salad and Black Caviar. $23 Dinner Specials Soup of the Day In the mood of the Chef $6 Summer Salad Fresh Watermelon Wedges and Spinach dressed with a White Truffle Vinaigrette, accompanied by Red and Yellow Grape Tomatoes, Bermuda Onions, Artichokes, Mandarin Orange Segements, and Dried Dates. $12 Grilled Chicken Breast Herb marinated Chicken Breast accompanied by a crispy Grit Cake and Chef's Vegetables, finished with a Coconut Red Curry Sauce and a Shiitake Mushroom Corn Relish. $23 Baby Back Ribs Danish Baby Back Ribs basted with a Sassafras BBQ Sauce and a petit broiled Crabcake, served with a Caramelized Onion and Chive Potato Croquette. $32 Lunch Specials In the Late 17th Century all land south of Virginia was granted to the Barbadian planters. From Pawley's Island to the Savannah River, the Low Country stretched inland about seventy miles, Charleston lying at the heart. The seas and rivers were abundant with oysters, crab, shrimp and endless varieties of fish. To this bountiful land, settlers brought riches from their native soils. The West Africans brought with them the knowledge of rice growing, as well as their native benne seeds, hot peppers, black-eyed peas, field peas, eggplants, and more. Native Americans introduced pecans and file, a powder made from sassafras leaves that was used as a gumbo thickener. The Powhattan Indians showed the settlers how to de-hull and soak corn, then grind it into what Southerners know as hominy grits. The Africans, French Huguenots and the Sephardic Jews from Portugal and Spain influenced the cooking with foods from their homeland. As a result of their efforts you can now experience this diverse and history-rich cuisine at Georgia Browns.
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