Extra Virgin will be closed Thursday, March 14 – Cooking Class is cancelled!

Hi. We will be closed this Thursday  to allow the landlord, Federal Realty to install new roof. We reopen Friday, March 15th. Cooking Class scheduled for Thursday is also cancelled. Thank you for your patience.

Patio Opens Friday, March 15th

  • Patio seating starts Friday March 15th
  • The only quality restaurant in Shirlington Village that takes Reservations
  • Brunch with an Italian a la carte every Sunday from 10am – 3pm
  • Brunch; make your reservations early(Buffet Only)
  • Our spring tasting menu is designed to take full advantage of seasonal fresh ingredients as they come into bloom & full flavor
  • Our menu will change weekly
  • Pre Theater menu served between 5pm-7pm Wednesday ~  Sunday

 

 

Extra Virgin Easter Sunday Feast – March 31st, from 10:30am – 7pm

Easter Sunday Feast at Extra Virgin
Sunday, March 31st, 2013
10:30am – 7pm

Adults $30 Children under10yr $14

                         BREAKFAST BRUNCH BUFFET SERVED FROM 10:30am -3pm

Breakfast Station

Omelet Bar – Chef’s Potatoes – Bacon & Sausage – Danish & Pastry – Fruit Display

Cinnamon Bread Pudding French Toast

Breakfast Grand Buffet

Caesar Salad – Pasta Salad – Anti Pasto – Fruit Display

Steamed Angry Mussels – Frutti di Mari Pasta – Grilled Salmon Gnocchi

Grilled Sausage & Peppers – Penne Grilled Chicken Pesto – Crab Mac & Cheese

Sautéed Vegetables – Rigatoni Meatballs Marinara

EXVi Breads with EVOO & Butter

Toffee Bread Pudding – Tiramisu – Cannoli – Brownie – Limoncello Bars

~ Transitioning @ 3pm ~

 

DINNER BUFFET SERVED FROM 3-7

Dinner Italian Country Station
Rosemary Roasted Chicken – Au Gratin Potatoes – Lemon Butter Atlantic Cod – EXVi Traditional Lasagna

 Dinner Carving Station
Roast Beef & Virginia Honey Baked Ham

Dinner Grand Buffet

Caesar Salad – Pasta Salad – Anti Pasto – Fruit Display

Steamed Angry Mussels – Frutti di Mari Pasta – Grilled Salmon Gnocchi

Grilled Sausage & Peppers – Penne Grilled Chicken Pesto – Crab Mac & Cheese

Sautéed Vegetables – Rigatoni Meatballs Marinara

EXVi Breads with EVOO & Butter

Toffee Bread Pudding – Tiramisu – Cannoli – Brownie – Limoncello Bars

    ~ We will not be offering the regular Brunch A la Carte Menu on Easter Sunday ~

Tax and Gratuity additional to each guest check

Cooking Class with Chef Scott – Thursday, March 14, $20 per person, 7-9pm

Learn how to make Stuffed Dates, Cheese Mushroom Risotto and Veal Parmesan
(Class Limited to 24 people – Reservations Required – call Greg 703-998-8474)

Stuffed Dates
1. Each guest gets to make and stuff 1 date; as a class we will cut and clean dates, make stuffing, slice prosciutto and assemble a date and cook in wood oven

Cheese Mushroom Risotto
1. Make a recipe of cheese mushroom risotto, slow cooked and simmer with lots
of hand on stirring

Veal Parmesan
1. Cut and pound out veal cutlets; prepare a dredging station with milk, egg, flour and parmesan cheese bread crumbs. Sautee veal and serve with risotto and stuffed date

A full circle meal with a sit down dinnerette after with all the guests; a
small portion for each.

Pre Theater Dinner Menu – March & April 2013

PreTheater Menu_March-April 2013 (2)

Pre Theater Dinner Menu – February 2013

Extra Virgin is offering a Three Course Pre Theater Dinner
@ $25 per person, daily from 5-7pm.

First Course

Antipasto
Select Italian meats and cheeses accompanied with our fig compote

Caesar Salad
Fresh crisp Romaine lettuce, tossed with house made croutons, Caesar dressing and topped with
fresh shaved Pecorino cheese

Chefs Seasonal Select Soup
Chefs selection of home-made soup

Second Course

Risotto
Creamy house made Risotto tossed with fresh wild mushrooms, sausage,
onions and Asiago cheese

Farfalle Margherita
Bow-tie pasta served with fresh Mozzerella, green house ripened tomatoes,
fresh basil and spinach with a touch of roasted garlic

Papa del Gnocco
House made gnocchi with a fresh Gorganzola cream,
grilled chicken and fresh spinach

Pesce Fresco
Chefs seafood creation

Third Course

Blood Orange Sorbet
Locally made in the rich tradition of the Montague’s and Capulet’s

Tiramisu
Our unique sampling of lady fingers, rich espresso, mascarpone cheese & cacao

Comments from Customers

- Jay was very pleasant and friendly; excellent server
– Very nice! We will be back!
– Excellent service, that is why I return
– Everything’s great! Food came quickly, ambiance was great, band noise level is good
– Nothing to add; all was good
– Manager worked hard to correct the problem
– Hilda is excellent
– Thanks so much for a great gluten free meal!
– Nothing I can think of! Keep it Up!

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