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Summer Restaurant Week 2026 is over. We’ll automatically update the website once Winter Restaurant Week comes around. to stay up to date!

Let’s eat, DC.The Restaurant Week menu guide
AboutAug 24–30, 2026ramw.org
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L'Avant-Garde

Chef Sébastien Giannini builds L'Avant-Garde's Restaurant Week menu around lobster: a poached lobster and caviar bite to start, a Lobster Thermidor main under parmesan and tarragon sabayon, and a chocolate ganache Monaco Entremets to close. Four courses for $65.

French · Georgetown · served Aug 24–30, 2026 · $$$$ · menu checked Sep 3

Great Deal on this kitchen's own regular dinner menu, the same food already comes to about $118 against the $65 Restaurant Week price, and that is before the courses it publishes no prices for. At the base price the menu includes caviar, lobster. 4 courses instead of the usual three. Here’s how we calculate it.

Awards & press

(202) 652-1855lavantgardedc.com
Reserve on Resy
View Restaurant PDF Menu ↗
Amuse BoucheServed
  • Poached Lobster & Caviar Bite
AppetizerServed
  • Maine Lobster Salad

    Baby gem lettuce, grapefruit segments, champagne-marinated Granny Smith apple, avocado mousse

Main CourseServed
  • Lobster Thermidor

    A half lobster oven browned with parmesan, turmeric turned potatoes on a tarragon sabayon

DessertServed
  • Monaco Entremets

    Chocolate ganache, almond biscuit, raspberry coulis

dinner · $65
About L'Avant-Garde

Elegant, chef-driven French cuisine rooted in tradition, seasonality, and savoir-faire. Partner Chef and Maître Artisan Sébastien Giannini , originally from the French Riviera, presents a menu that reflects generosity, precision, and classic technique. A seasonal four-course prix-fixe menu and refined à la carte offerings evolve monthly, inviting guests to rediscover French cuisine with every visit. An ode to the French Riviera in Washington, DC. Restaurant week Lobster Prix-Fixe Menu $65 Le Homard (Lobster), Chef Sébastien's favorite four-course, prix-fixe menu at an exceptional value just for restaurant week: Amuse Bouche - Poached Lobster & Caviar bite Second Course- Lobster Salad with grapefruit segments, Granny Smith Apples soaked in vanilla bean syrup, avocado mousse. Main Course- Lobster Thermidor, a half lobster oven browned with Parmesan, turmeric turned potatoes on a tarragon sabayon. Dessert -  Entremets Monaco - Chocolate ganache cake, fresh raspberry coulis