Lunch

Gazpacho & Grilled Cheese

focaccia, cheddar

Corn & Crab Soup 

bacon, shallots, thyme

 

Kale, Quinoa & Brussels Sprout Salad

apples, almonds, pomegranate, honey lemon vinaigrette

 

Greek Salad

lentils, tomato, red onion, feta, cucumber, olives, tzatziki

 

Burrata & Arugula Salad

balsamic, sea salt, evoo

 

Hot Turkey Cubano

yellow mustard, swiss, pickles

B.L.T. on Toasted Sourdough

avocado mayonnaise

 

Fried Chicken Sandwich

mayo, onion, tomato, romaine

 

Pretzel Bun, Avocado & Roasted Broccoli Sandwich 

dijonaise, swiss  

 

Dry Aged Cheeseburger

cheddar, lettuce, tomato, onion 

add sunny side egg  I   add bacon 

Small Plates 

DINNER 

Dinner

TO START

 

Fried Artichoke Hearts…lemon-garlic aioli

 

Tuna Tartare… ginger, jalapeno, avocado, wonton

Grilled Calamari... olives, red potato, lemon

 

Mushroom & Goat Cheese Flatbread…red onion, thyme

 

SOUP & SALADS

 

 Corn & Crab Soup... bacon, potato, shallot

Burrata & Shaved Zucchini

mint, lemon, sea salt, e.v.o.o.

 

Kale, Quinoa & Brussels Sprout Salad … grapefruit, almonds,

pomegranate, citrus vinaigrette

SIDES

 

Brussel Sprouts…caramelized shallots, bacon

 

Roasted Cauliflower... pine nuts, golden raisins  

Zucchini Spaghetti ... anchovy, olive oil, parmesan 

 

Macaroni & Blue Cheese…cavatappi, garlic bread crumbs

ENTREES 

 

 BBQed Norwegian Salmon… grilled corn salad, red cabbage slaw 

Seared Scallops... cauliflower puree, mushroom, asparagus

Roasted Peruvian Chicken Thighs... green sauce, black beans 

Arctic Char ... brussels sprouts, lentils, lemon beurre blanc  

Halibut...oven roasted tomatoes, spinach

Grilled Meatcrafters Bratwurst... grilled vegetables, dijon 

 Fettuccine with Lamb Ragu... parmesan 

Grilled Flat Iron Steak… roasted potatoes, arugula, chimichurri

 
Please note our menu changes regularly, seasonally, and based on availability. What is reflected online may not be available in the restaurant at the time of your reservation

Brunch 7-2pm

Saturday & Sunday

Banana Stuffed Challah French Toast

whipped butter, maple syrup

 

Shakshuka

tomato, feta, cilantro, egg, side of toast

 

Avocado Toast & Poached Egg

seeded bread, toasted almonds, pomegranate

 

Buttermilk Pancakes

blueberry maple syrup

 

Everything Bagel & Smoked Salmon

tomato, cucumber, red onion, capers, cream cheese

 

Bacon & Eggs

two eggs prepared any style, bacon, home fries

Egg White Omelette

spinach, goat cheese, pico de gallo, avocado

 

Huevos Rancheros

tortilla, refried beans, pico, jalapeno, queso fresco

 

Croque Madame & Sauce Mornay

ham, swiss, fried egg

 

Smoked Beef Brisket Hash & Fried Egg

brussel sprouts, carrots, potato

 

Bacon & Eggs Flatbread

crème fraiche, caramelized onion, arugula

 

Fried Chicken Sandwich

mayo, onion, tomato, romaine

Hot Turkey Cubano & Fries

mustard, swiss, pickles

Bloody Mary & Fried Chicken 

bacon, pickled asparagus, served in a copper pineapple

Avocado Toast & Poached Egg

seeded bread, toasted almonds, pomegranate

Coconut Cashew Toast 

pomegranate, granola, chia seeds, coconut

Robiolina & Heirloom Tomato Toast

basil, e.v.o.o., sea salt, pepper

Kale, Quinoa & Brussel Sprout Salad (vegan)

grapefruit, almonds, pomegranate, citrus vin

 

Pineapple Coconut Acai Bowl (vegan)

banana, blueberries, granola 

Steel Cut Oatmeal (vegan)

coconut milk, blueberries, vanilla, cinnamon

 

Baked & Wired "Hippy Crack"Granola & Greek

Yogurt Bowl

maple Greek yogurt, fresh berries

Fresh Seasonal Fruit

strawberries, blueberries, pineapple

Jenn

A black and white picture of Chef Jenn Crovato in the restaurant kitchen.

MEET THE CHEF

Born and raised in the Washington DC area, Jenn Crovato grew up surrounded by food traditions. At the age of 13 she was selling her pepperoni rolls in the teachers lounge, and delivering homemade pizza throughout the neighborhood by skateboard on Saturday nights.  Her high school career was spent cooking in local restaurants, which lead her to the natural decision of attending culinary school. 

 

Upon graduating from the Culinary institute of America in 1996, Jenn went to work for Chef Roberto Donna’s acclaimed Galileo restaurant after having interned at his Trattoria I Matti. Her love for Italian cuisine inspired her to move to Italy for one year where she cooked in 8 different restaurants in various regions. Jennifer came to her own style of cooking learning from the prestigious La Splendido Hotel in Portofino, San Domenico in Imola and from the hidden, rustic family owned restaurants in the south.  Drawn to the southern rural regions of Italy, she focused on the simpler, traditional preparation of local, seasonal ingredients.

 

Jenn returned for an additional year at Galileo. She then spent the next six years as an on-site chef for one of Washington’s exclusive caterers while raising her two young children. The following six years of her career were spent working as a private chef for the late Washington philanthropist, Joe Robert.  Jenn then went on to cater independently for select clients, and consult for Early Mountain Vineyards in Madison VA.  In April 2013, she created Healing with Fresh Foods LLC, and published her first cookbook Olive Oil, Sea Salt & Pepper.  Jenn is also a member of Les Dames d'Escoffier DC Chapter. 

 

With combined catering, restaurant and abroad experiences, Jenn continues to refine her skills in a variety of cooking mediums.  Jenn places emphasis on using high-quality, local ingredients, sourcing from the best to create simply delicious food.

"Welcome to my Kitchen! My formula for cooking has always been to emphasize excellent ingredients paired with simple cooking preparations.  Nothing complicated, just straight forward good food that is best enjoyed in the company of good friends & family. Please come share your next meal with us!"- Jenn

Come Brunch with us!

Contact Us

INFO@1310KITCHENDC.COM

TEL: 202.333.8232

 
 

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