Menu to Taste

L'Avant-Garde

French Brasserie · Washington D.C. · Chef Sébastien Giannini

Led by Partner Chef and Maître Artisan Sébastien Giannini in Washington, D.C., L'Avant-Garde serves French Riviera-inspired cuisine. Housed in a historic Georgetown row house with wood-burning fireplaces, the dining room offers preparations like lobster bisque en croûte and seasonal four-course menus.

1726 Connecticut Ave NW, Washington, DC 20009, Washington D.C.

Menu

Cocktails

  • Kintsugi Manhattan (19) — Toki Japanese whisky, Mancino Sakura vermouth, Peychaud bitters, Luxardo cherry, gold leaf
  • Rive Gauche (18) — Vodka, gin, Elderflower Saint-Germain, basil, mint, lime, champagne
  • Tequila Bouquet (19) — Tequila blanco, Grand Marnier, hibiscus flower and syrup, lime juice, tajin salt
  • The Gin-Yal (19) — Chamomile tea infused gin, pear liqueur, white vermouth, blue agave, suze, lemon juice
  • Espressini (20) — Vodka, Italian espresso, amaro nonino, coffee liqueur, chocolate bitters
  • Duck Fat-Washed Whiskey (22) — Martell Blue Swift, orange marmalade, walnut bitters, smoke
  • Caper Berry Martini (19) — Vodka, gin, caperberry brine, Lillet rose, lemon bitters
  • La Saison Pumpkin (19) — Tequila, orange liqueur, allspice dram, pumpkin syrup, and lime
  • Old Fashioned au Canard (for 2) (42) — Duck fat washed bourbon and cognac, orange marmalade, bitters, applewood smoke
  • Old Fashioned au Canard (42) — Duck fat washed bourbon and cognac, orange marmalade, bitters, applewood smoke. For 2.

Tasting Menu

  • Le Homard Lobster Prix Fixe (89) — Four course all-lobster menu: bouillabaisse en croute, lobster salad, lobster thermidor, creme brulee
  • L'Asperge Asparagus Prix Fixe (69) — Four course asparagus menu: marinated tuna, burratina salad, seared branzino, ultimate chocolate

Wines

  • Bourgogne Blanc Joseph Drouhin 2022 (24) — Chardonnay. Citrus, honey, vanilla. Funky, spontaneous, charming
  • Bordeaux Chateau Peyfaures Merlot 2015 (30) — Full rich wine, concentrated black fruits, structural tannins
  • Bourgogne Rouge Famille Masse (23) — Cote Chalonnaise, Vieilles Vignes 2023. Plum and cherry, soft tannins
  • Champagne Drappier Brut Nature (35) — Pinot Noir, strikingly dry, exceptionally elegant and sophisticated
  • Red Sancerre (22) — Recommended pairing for fish/meat combinations
  • Château Laribotte Sauternes 2019 (24) — Preignac dessert wine with tropical fruits, honey, caramel
  • Champagne by Glass (22) — French champagne selections at Georgetown's historic row house. Partner Chef Sébastien Giannini, a French Riviera native, presents a menu of generous, precise French cuisine.
  • Champagne Hubert Et Fils Brut (25) — Hints of citrus and minerals, fine train of bubbles
  • Michel Turgy Grand Cru Brut Reserve (28) — Blanc de Blancs, Champagne
  • Sancerre Domaine Raimbault-Pineau 2023 (21) — Sauvignon Blanc. Citrus, white flower, blackcurrant bud. Dry mineral finish

Dishes

  • Lobster Salad (36) — Granny smith apples with vanilla bean, avocado-spinach cream, grapefruit segments
  • Lobster Bouillabaisse en Croute (26) — Lobster claws, turmeric aioli, turned potatoes, fennel pollen
  • Truffle Brie (29) — Brie de Meaux cheese with mascarpone, truffle jus, fresh salad
  • Le Filet Mignon (65) — Beef fillet center cut, green beans, lardo, fries, bearnaise
  • Lobster Thermidor — Half lobster oven-browned with Parmesan, turmeric turned potatoes, tarragon sabayon
  • Poulet Roti — With herbes de Provence and confit garlic, served with fries, poulet jus, bearnaise
  • Ravioles de St-Jean — Goat cheese ravioles, sauteed mushrooms, confit fennel, Piedmont hazelnuts
  • Foie Gras with Brioche — Foie gras with brioche at L'Avant-Garde, a French Riviera brasserie in Georgetown. 2915 M Street NW, Washington DC.
  • Creme Brulee a la Vanille — Recipe first served to the brother of King Louis XIV
  • Passion Fruit Delice — Mango jelly, passion fruit and coconut

The Experience

An intimate room in a historic setting. The meal is structured around à la carte dining and a tasting menu. A good fit for celebrations.

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