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Siroc Restaurant
915 15th Street, NW
Washington, DC 20005
Uber
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Menu
Dinner Menu
Appetizers
House-made Burrata Mozzarella
$16.95
Creamy House-made Burrata, Sweet & Sour Eggplant, Red Onion, Tomato Confit, Mint Puree
Baby Kale Caesar
$12.95
Baby Kale, Avocado, Sun Dried Tomato, Caesar Dressing
Arugula Salad
$12.95
Organic Baby Arugula, Roasted Beets, Gorgonzola Cheese, Pine Nuts, Black Pepper Vinaigrette
House Smoked Salmon
$17.95
Fingerling Potatoes, Tarragon Aioli, Spicy Cucumber, Chive Cream
Farinata
$16.95
Chickpea Pancake, Roasted Shrimp, Caramelized Shallots, Sauteed Spinach
Potato Torte
$14.95
Sweet Onion, Fresh Thyme, Sauteed Shiitake Mushrooms, Cilantro Puree
Spicy Lamb Sausages
$18.95
House-made Lamb Sausages, Cannellini Beans, Carrot, Onion, Thyme, Red Wine Demi
Pasta Dishes
House-made Gluten Free Pasta available
Squid Ink Tagliatelle with Seafood
$27.95
Black Pasta, Lobster, Shrimp, Squid, Lobster - Tomato Sauce, Basil
Fettuccine Bolognese
$23.95
House-made Fettuccine, Prime Ground Beef, Soffritto, Tomato, Parmesan
Saffron Pappardelle
$24.95
Baby Back Rib Ragu, Red Sweet Peppers, Green Olives, Tomato, Garlic, Thyme, Parmesan
Ravioli with Spinach & Burrata
$22.95
House-made Stuffed Pasta, Spinach, Creamy Burrata, Roasted Pepper Beurre Blanc
Chili Spiced Spaghetti
$20.95
Crushed Tomato, Garlic, Roasted Peppers, Capers, Black Olives, Basil
Black Pepper Spaghetti Carbonara
$23.95
Smoked Pork Belly, Cream, Shallot, Parmesan, Egg Yolk
Meat & Seafood
Seafood Stew
$28.95
Swordfish, Mussels, Shrimp, Potato, Tomato, Leeks, Shellfish Broth, Thyme
Rockfish Filet
$31.95
Sauteed Snow Peas, Cauliflower Puree, Sauteed Local Shiitake Mushrooms
Atlantic Salmon
$27.95
Red Onion & Potato Hash, Sauteed Spinach, Garlic Cream Sauce
Veal Osso Buco
$42.95
Veal Osso Buco, Gorgonzola Polenta, Diced Carrots & Onions, Braising Liquid
Roasted Lamb Chops
$37.95
Caccio e Pepe Orecchiette, Roasted Artichokes, Sun Dried Tomatoes, Red Wine Dem
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General Info
About Us
Chef Martin Lackovic grew up in South Park, PA., a small town just south of Pittsburgh. While growing up, his parents owned and operated a restaurant, and as a young boy on weekends and summer breaks Martin helped his mother in the kitchen. Martin recalls during this time that his mother would make a deal with him, “I could be paid $5.00 for the shift or I could keep any tips she made while waiting tables. I always choose the $5.00, back then it was unlikely that she would clear that all day.”