• Euro Bistro (Raimund Steiger) Red Cabbage, Spatzle, Jaegerschnitzel
• The Ronald Reagon Building and The International Trade Center (Xavier DeShayes) Winter Acorn Squash Soup, Seared Crusted Tuna with Mixed Green Salad and Miso Vinaigrette
• RSVP Catering (Maria O'Rourke) Tomato Basil Soup "Shooters", Bayou Blue Crabcakes on Cumin Crackers, Asian Chicken Meatballs
• The Curious Grape (Suzanne Mcgrath) Classic Cheese Fondue, Three-Cheese Fondue with Champagne
• The Savoy (R. L. Renshaw) Chef R.L.'s Famous Five Cheese Macaroni and Cheese, Mixed Field Greens, Buttermilk Fried Chicken
• The Art of Cooking (Janet Gaffney) Macadamia Chicken Pieces, Liptaur with a Lettuce Flower, Asparagus in the Pink
• Ristorante Tosca (Cesare Lanfranconi) "Spiced" Tuna Carpaccio with a Potato-Olive Salad and Caper Sauce, Zucchini Blossoms stuffed with Crabmeat and Roasted Peppers
• Potowmack Landing Restaurant (Duane Keller) Lobster Fritters, Rock Shrimp and Bay Scallop Soccotash
• Thai in Shirlington (Aulie Bunyarataphan) Chili-Garlic-Basic Sauce, Veggie Crepe, Sweet-Chili Sauce
• California Pizza Kitchen's (Eric Stenta) Sante Fe Chicken Pizza
• Carlyle Grand Cafe (Bill Jackson) Shittake Crusted Tuna on Mashed Potatoes with Carrot Jus
• Duck Changs (Peter Chang) Pineapple Chicken, Stringbeans Szechuan, Sweet and Sour Cabbage, Steamed Vegetables Delight
• Rock Bottom Restaurant and Brewery (Tony Stafford) Jumbo Shrimp and Artichokes over Fettuccine Pasta, Blackened NY Strip Steak with Jack Daniels Gorgonzola Sauce, and Sour Cream Mashed Potatoes
• Rio Bravo (Jorge Vargas) Shrimp with butter and Garlic Sauce, Burrito with Shrimp, Rio Bravo Salad, Beef Fajita, Seafood Combo with Tequila Sauce
• Foodline.com (Bob Thomas) Green Bean Salad with Balsamic-braised Pearl Onions, Soft Shell Crab on Panzanilla Salad, Fresh Strawberries with Balsamic Sauce
• Gecko's (Vaughn Williams) Yellowfin Tuna Salad, Stuffed Chilean Sea Bass, Potato Crusted Salmon
• B.Smith's Restaurant (James Oakley) Shrimp Etouffee, New Orleans Bread Pudding
• Ristorante Tosca (Cesare Lanfranconi) Roasted Scallops Round Ravioli with Leeks and pureed Tomato Sauce, Roasted Venison Medallion with Winter Black Truffle Sauce, Strudel of Quince and Butternut Squash with Pine Nuts
• Restaurant 7 (Mina Newman) Gezpacho Soup with Avacado and Crab, Tuna Sandwich Club
• Mon Ami Gabi (Gabino Sotelino) Seafood Crepe, Banana Foster Crepe
• The Caucus Room (Martin Lackovic) Wilted Spinach Salad with Roasted Beets...Smoked Bacon...Goat Cheese Curd and Crispy Red Onion Rings, Pan Seared Skate Wing on a Chive Cream served with Potato Gnocchi tossed with Clams and Spring Vegetables, Fresh Berries with a Marsala Zabaglione
• Lebanese Taverna (Abdoul-Razzaq Hashoush) Kibbeh, Baba Ghannouge, Baklava the Easy Way
• Legal Sea Foods (Jose Urquilla) Tuna Sashimi Salad, Summer Clambake, Southwestern Swordfish and Shrimp Kebabs
• da Vinci (Walter Robinson) Penne with Sausage...Rapini...and Roasted Red Pepper,  Pan Roasted Rockfish with sauteed Vegetables, Fresh Berries and Amaretto Creme
• Nick's Riverside Grill (Carlos Mendes) Sauteed Shrimp with Artichoke Hearts, Sea Scallops with Champagne Sauce
• Mon Ami Gabi (Scott Krause) Trout Grenobloise, Roasted Salmon Tournedos
• Maggiano's Little Italy Restaurant (Christopher Garilli) Crispy Fried Zucchini, Roasted Halibut with Tomato-Glazed Eggplant...Garlic and Capers, Chocolate Zucotta Cake
• Jaleo (Chris Swanson) Belgian Endives, Shrimp with Garlic
• Jordans - "a Michael Jordan Restaurant" (James Gottwald) Filet au Poivre, Whole Roasted Rockfish
• Red Sage (Michael Greenstein) Elk Loin for two with Turnips...Zucchini...Chives and a Dried Fruit Mostardailet au Poivre
• Austin Grill (Al Nappo) Smoked Chicken Taquito, Chili Glazed Tuna Caesar, Marinated Chicken Breast with Cilantro Pesto, Hi-Test Margarita
• Morrison-Clark Historic Inn and Restaurant (Richard Thompson) Jamaican Spiced Jumbo Salt Prawn Martini, Seared Pepper Crusted Rare Tuna and Eggplant Pineapple Relish and Ginger Broth, Fresh Berry Gratin with Champagne Sabayon and Vanilla Anglaise
• Finn & Porter (Zachary Davidson) Wild Mushroom Strudel, Oven Roasted Chilean Sea Bass
• eciti cafe and bar (Jamie Stachowski) Duck Salad, Rouget, Pineapple upside-down Cake
• Neyla (Jorge A. Chicas) Hommus, Tabouleh, Grilled Summerfield Delmonico Steak
• Jaleo (Wayne Combs) Spinach with Raisins Pinenuts and Apples, Shrimp with Garlic, Wild Mushrooms with Idiazabal Cheese
• Maggiano's Little Italy (Bill Eder) Asparagus Side,  Roast Chicken Vesuvio
• Chef/Cookbook Author (Russell Cronkhite) Minted Spring Pea Soup, Alaskan Halibut with Warm Vegetable Salad, Mixed Berry Charlotte
• Personal Chef (Ronald Lueck) Smithfield Scallops plus Seasonal Field Greens with a Citrus Vinaigrette, Minted Strawberry Smoothie
• J.Paul's of Georgetown (David Zuckerman) Southwest Pork, Brazilian Seafood Stew, Ensalada de Nopales
• Season to Taste (Missy Bigelow Carr) Chicken November, Mashed Potato, Apple Dumplings with Caramel Sauce
• The Art of Cooking (Janet Gaffney) Chestnut Cookies-Gallettes aux Marrons, Mummy's Sweet White Scones, 1890 Victorian Cucumber Tea Sandwich, Ham and Roquefort Spread, Chocolate Lace Cookies
• Too Easy Gourmet (Ben Levitan) Steak Dianne, Le Coronal
• Bella Luna (Sam Sehnouni) Lamb Shank, Cioppino Piatto Del Pescatore
• Marriott Courtyard (Andrew F. Guarini) Pan Seared Tenderloin of Beef with a Red Onion...Balsamic Confit, Caramelized Apple Tartlet
• Paolo's Ristorante (Bryan E. Yealy) "Upside Down" Cayenne and Espresso Marinated Steak Salad, Pulled Rosemary Chicken Rigatoni, Tiramisou "Paolos Reston Style"
• Palm Restaurant (Paul Lewis) Gigi Salad, Shrimp and Scallop Spinach Salad
• The Oceanaire Seafood Room (Jason Tepper) Grilled Calamari with Pineapple Relish, Barbequed Opah with Watermelon and Pecans
• West TwentyFour (James Reppuhn) Seared Sea Scallops, Halibut Fillet

 

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