100 King - Alexandria, VA

served with marinara sauce

sauteed in a zinfandel sauce with red onions, parsley, and lemon juice

served with our own homemade potato chips

with frisee salad and extra virgin olive oil

a great dish to share. fresh jumbo lump crab mixed in a delicate creamy cheddar cheese sauce with al dente rigatoni and baked to create a crispy top

fresh ahi tuna served with a micro cilantro salad and a red wine vinaigrette

a selection of premium cheese served with fresh fruit and crackers

mesclun greens, cherry tomatoes and shallots drizzled with a balsamic vinaigrette

hearts of romaine lettuce and parmesan cheese, garnished with anchovy fillets

aromatic arugula greens paired with sliced pears, manchego cheese and lemon vinaigrette

100 king's version of a classic bouillabaisse. fresh chopped tomatoes, onions, garlic, and orange zest simmered in a fresh fish stock with mussels, shrimp, and fish. house favorite

made from scratch using fresh onions, veal stock, and chicken stock, and finished with gruyere cheese melted over a toasted crouton

pan-seared jumbo diver sea scallops served with lemon risotto

grilled fresh ahi tuna, served with fingerling potatoes, olive tapenade, and haricots verts and finished with an egg vinaigrette

fresh atlantic salmon served with red wine lentils

fresh chilean sea bass pan-seared and deglazed with chardonnay, and served with saffron braised fennel

chopped clams, tiger shrimp and jumbo diver sea scallops, served over angel hair pasta with a chardonnay tomato cream sauce

trumpet royale mushrooms with arborio rice cooked with chardonnay, vegetable stock, and parmesan reggiano

fresh seasonal vegetables and homemade white sauce served over cappellini

free-range australian lamb chops sauteed in blended oil, then roasted in the oven in a butter sauce and served with roasted fingerling potatoes, wild mushrooms and red wine sauce

free-range chicken wrapped in bacon, served with vanilla scented caramelized onions, whipped potatoes and cocoa veal jus

pan-seared in a light oil, seasoned with a pinch of salt and pepper, and served over white cabbage, pistachio nuts, and bacon

marinated in red wine, vegetables, herbs, orange zest, and juniper berries, then finished with a cherry sauce and served with a sweet potato gratin

sauteed in blended oil, then roasted in the oven in a butter sauce and served with wild mushroom potato mousseline and bearnaise sauce

the center cut of the tenderloin sauteed in blended oil and roasted in a butter sauce; served over roasted fingerling potatoes, wild mushrooms and topped with a red wine sauce. serves two

lightly seasoned with sea salt, fresh ground pepper and olive oil, then grilled over an open flame and served with potato galette and maytag bleu cheese sauce

lightly seasoned with sea salt, fresh ground pepper and olive oil, then grilled over an open flame and served with crushed peruvian potatoes and a red wine sauce

a 12 oz rib eye steak lightly seasoned with sea salt, fresh ground pepper and olive oil, then grilled over an open flame and served with potato galette and maytag bleu cheese sauce

either the delmonico or new york strip can be served au poivre (crusted with black pepper and topped with a brandy cream sauce). steak au poivre is our chef's signature dish, and is only available when he is

a full pound of black angus beef lightly seasoned with pepper and olive oil, then grilled over an open flame and served with garlic mashed potatoes and red wine sauce

sauteed in blended oil, then roasted in the oven in a butter sauce and served with potato galette and maytag bleu cheese sauce