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 · official week Aug 24–30, 2026 · $$$$ · menu checked Aug 26
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
Baby gem lettuce, grapefruit segments, champagne-marinated Granny Smith apple, avocado mousse
A half lobster oven browned with parmesan, turmeric turned potatoes on a tarragon sabayon
Chocolate ganache, almond biscuit, raspberry coulis
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
