National Press Club

Soups, Salads & Starters

Soup of the day cup 5 | bowl 7

Members’ choice chili cup 5 | bowl 8
Certified Angus Beef®, tomatoes, red beans and a blend of spices

Crab, artichoke and spinach dip 10
Warm crock to share with pita tips, lavasch crackers and toasted baguettes

Avocado toast with smoked salmon 9
Black sesame seed and scallion garnish; (vegan substitution) pickled cucumber ribbons

Togarashi coconut chicken fingers 8
Crispy spicy sweet nibblers with two sauces: honey mustard and dragon red

Wedge of warm brie cheese 10
Cranberry-mango chutney glaze; artisanal crackers and olive oil grilled baguettes

Trio of vegan bruschetta 9
Olive oil toasted baguette with (1) avocado & cucumbers; (2) white beans, greens, oil & vinegar and (3) red pepper spread with pears and orange zest

Chicken/cheese or Vegetarian quesadillas 12
Grilled chicken & cheese or Black beans & rice, flour tortilla, pico de gallo and sour cream

Caesar salad 7 | Entrée size with grilled chicken breast 13 | Entrée size with salmon 15
Romaine, croutons and parmesan; house made dressing (contains anchovies). Herb vinaigrette available

Steak salad 16
Grilled to order 6 oz. steak, eggs, sweet onions, chickpeas, mozzarella and cider vinaigrette

Sandwiches & Pizza

All sandwiches served with pickle and choice of French fries or side salad

Crab cake sandwich 19 | Two Crab cake platter 33
Jumbo lump crab meat with a hint of Old Bay seasoning; lettuce, tomato and tartar sauce

Certified Angus Beef® burger or Vegetarian burger 12 | add bacon +1
Lettuce, tomato and choice of cheese on brioche roll. Two choices for vegetarian burger: Beyond burger or Black bean & corn patty

Pizza margherita 12
Rich tomato marinara, fresh mozzarella and basil; vegan available without cheese

Basil pesto, sausage, mushrooms, onions and salad 12
Walnut-rich Genovese pesto, Parmesan cheese, caramelized mushroom and out of the oven arugula topping. Vegetarian meat-substitute and no cheese available


Specials: Hot off the press | Off the hook 16

Doro Wat 20
Slightly spicy Ethiopian chicken stew with thick & glossy slow cooked onions, tomatoes, lemon and the magic of Berbere, rice; naan or injera; egg garnish

Colossal seared sea scallops 25
Lemon couscous with scallions and chickpeas, Parmesan tomatoes

Grilled veal, bone-in porterhouse | boneless beef tenderloin 25
Cheesy roasted red potatoes, tarragon green beans

Creole shrimp and cheesy grits 17
White wine sautéed jumbo shrimp; pepper jack grits; scallion and crispy bacon garnish; side salad

Falafel mezze bowl [Vegan] 18
Chickpea patties, eggplant Moutabel, parsley-cucumber salad, olives, tzatziki sauce and pita

Greek style oregano grilled chicken breast 14
Lemon rice pilaf with orzo, cucumber salad with feta and garlic bread

Spaghetti Bolognese (meat sauce) or Marinara [Vegan] 15
Ever-changing selection of spaghetti, fettucine and linguini, sauce, Parmesan, garlic bread & salad


All dessert items are 7.50

French pastries

Fruit crisp
Warm seasonal fruit with oat-brown sugar topping; ice cream or whipped cream

Chocolate and raspberry mousse
House made duet of ultra-smooth whipped cream confection