사진 58개 모두 보기

Bistrot Lepic & Wine Bar

프랑스 음식점$$$$

Georgetown, 워싱턴 D.C.

저장

8.1^/10

평가

58 사진 개

메뉴

Dinner Menu 3Lunch Menu 3Brunch Menu 4Easter 5Jazz Night Prix Fix 3

Dinner Menu

Side vegetables always available $12

Hors D'oeuvres Et Salades

Salade De Betterave Au Chevre

13.00

Beet and apple salad with farm goat cheese quenelle

Saumon Citrus

14.00

Cured salmon with citrus served with creme fraiche

Soupe De Petits Pois

10.00

Pea soup with Parisian ham

Fricassee De Champignons

14.00

Shiitake and button hen-of-the-woods sauteed with olive oil and butter

Tarte a L'oignon

14.00

Onion tart with bacon and baby green salad

Salade Bistrot Lepic

10.00

Organic baby green salad with fried cherry tomato

Assiette De Fromage

17.00

Cheese plate served with toasted country French bread

Escargots Au Beurre D'ail

12.00

Snails baked in garlic butter

Pied De Cochon

12.00

Crusty boneless pig feet, onion mustard sauce

Mousse De Foie Gras

14.00

Chicken and foie gras mousse terrine, apple compote

Foie Gras De Canard Poelle

25.00

Seared duck foie gras served with seasonal aspic and Port wine sauce

Salade D'endive Au Roquefort

14.00

Endive and mache salad with apple, walnut and Roquefort cheese

Assiette De Charcuterie

22.00

Plate of assorted cold cuts, cornichons and Kalamata olives

Poissons

Paillasson De Saumon

25.00

Salmon in potato crust, grapes, cherry and Pernod sauce

Coquilles Saint-Jacques Poellees

29.00

Sauteed sea scallops with espelette on ginger broccoli mousse and lemon oil

Truite Meuniere

24.00

Amandine Pan seared rainbow, roasted almonds, sauteed spinach and pomme puree

Salade Aux Fruits De Mer

25.00

Spring green salad with grilled salmon, shrimp, scallops and fresh fish of the day

Viandes, Volailles Et Abats

Foie De Veau Provencale

24.00

Calf liver with capers, garlic, black olives and Jerez vinegar

Joues De Veau Braisees

32.00

Braised veal cheeks (osso-bucco style) , served with fresh pasta and basil

Medaillons De Boeuf Poelles

32.00

Beef medallions with creamy polenta and wild mushroom rosemary jus

Tournedos Rossini

45.00

Seared beef filet topped with foie gras, served with hand-cut French fries, morel mushroom sauce

Assiette Vegetarienne

24.00

Seasonal plate of side vegetables

Risotto Aux Champignons

29.00

Mushroom risotto served with stuffed quail wrapped with bacon

Magret De Canard a L'orange

32.00

Seared Duck breast with braised red cabbage & wild rice

Poulet Fermier Organic Au Curry

24.00

Free range organic chicken with curry, lemongrass, coconut milk and saffron Basmati rice

Rognons De Veau, Sauce Dijon

22.00

Veal kidneys with yukon gold potato puree and Dijon mustard sauce

Lunch Menu

Side vegetables always available $10

Hors D'oeuvres Et Salades

Risotto Aux Champignons

14.00

Mushroom ristto with fried Brussels sprouts

Pied De Cochon

10.00

Crusty boneless pig feet, onion mustard sauce

Saumon Citrus

13.00

Cured salmon with citrus served with creme fraiche

Soupe De Petits Pois

10.00

Pea soup with Parisian ham

Tarte a L'oignon

13.00

Onion tart with bacon and baby green salad

Salade Bistrot Lepic

9.00

Organic baby green salad with fried cherry tomato

Assiette De Fromage

17.00

Cheese plate served with toasted country French bread

Salade De Betterave Au Chevre

11.00

Beet and apple salad with farm goat cheese quenelle

Escargots Au Beurre D'ail

12.00

Snails baked in garlic butter

Mousse De Foie Gras

14.00

Chicken and foie gras mousse terrine, apple compote

Fricassee De Champignons

12.00

Shiitake and button hen-of-the-woods sauteed with olive oil and butter

Salade D'endive Au Roquefort

12.00

Endive and mache salad with apple, walnut and Roquefort cheese

Assiette De Charcuterie

22.00

Plate of assorted cold cuts, cornichons and Kalamata olives

Foie Gras De Canard Poelle

25.00

Seared duck foie gras served with seasonal aspic and Port wine sauce

Poissons

Paillasson De Saumon

23.00

Salmon in potato crust, grape, cherry and Pernod sauce

Coquilles Saint-Jacques Poellees

25.00

Sauteed sea scallops with espelette on ginger broccoli mousse and lemon oil

Truite Meuniere

24.00

Amandine Pan seared rainbow, roasted almonds, sauteed spinach and pomme puree

Salade Aux Fruits De Mer

23.00

Spring green salad with grilled salmon, shrimp, scallops and fresh fish of the day

Viandes, Volailles Et Abats

Foie De Veau Provençale

22.00

Calf liver with capers, garlic, black olives and Jerez vinegar

Grande Salade De Volaille Tiede

24.00

Warm organic chicken salad with poached egg, wild mushroom and balsamic vinegar

Magret De Canard a L'orange

32.00

Seared duck breast with braised red cabbage & wild rice

Poulet Fermier Organic Au Curry

21.00

Free range organic chicken with curry, lemongrass, coconut milk and saffron Basmati rice

Assiette Vegetarienne

24.00

Seasonal plate of side vegetables

Joues De Veau Braisees

25.00

Braised veal cheeks (osso-bucco style) , served with fresh pasta and basil

Medaillons De Boeuf Poelles

26.00

Beef medaillons with creamy polenta and wild mushroom rosemary jus

Tournedos Rossini

45.00

Seared beef filet topped with foie gras, served with hand-cut French fries, morel mushroom sauce

Rognons De Veau, Sauce Dijon

21.00

Veal kidneys with yukon gold potato puree and Dijon mustard sauce

Brunch Menu

Brunch menu available Saturday and Sunday, from 11am to 2:30pm. Regular Lunch menu also available

Le Cocktail

Créme De Pêche Bellini Royal

14.00

Pour La Table

Corbeille De Croissant, Croissant Au Chocolat Et Muffins

8.00

Basket of butter croissant, chcolate croissant and assorted muffin

Les Plats

Omelette Au Choix

12.00

Three eggs omelette with one topping, served with Rosti potato and mesclun salad Mushroom, Gruyère, Onion, Oven-dried Tomato, Bacon

Saumon Citrus

13.00

Cured salmon with citrus, served with creme fraiche

Crevettes a La Polenta

20.00

Shrimp, garlic tomato sauce and Ticino polenta

Croque Monsieur Ou Madame

14.00

Parisian ham, Gruyere bechamel et petite salad

Assiette De Fromage

17.00

Cheese plate served with toasted country French bread

Duo D'oeufs Lepic

16.00

Poached egg with ham, tomato & white wine sauce and crab meat & spinach & herb sauce

Grande Salade De Volaille Tiède

24.00

Warm organic chicken salad with poached egg, wild mushroom and balsamic vinegar

Steak Grillé a Cheval, Pommes Frites

25.00

Steak & egg with hand cut French fries

Assiette De Charcuterie

22.00

Plate of assorted cold cuts, cornichons and Kalamata olives

Sides

Crispy Bacon

Rosti Or Hand-Cut French Fries

Easter

$68 pp++. Only menu offered for Easter Brunch, From 11am to 3pm; Dinner service à la carte. Dimanche, 21 Avril 2019 Menu

Amuse Bouche

Mini snail tart, garlic butter

Entrées

Soupe De Petits Pois Au Jambon De Paris

Pea soup garnished with Parisian ham

Terrine De Mousse De Foie Gras

Homemade foie gras mousse, toasted brioche

Crevettes Et Salade D' Avocat

Shrimp cocktail with avocado and heart of palms and quail egg

Salade De Calamars Frits

Fried calamari served with frisee salad

Plats Principaux

Osso Bucco D' Agneau

Braised lamb shank with lentils Du Puy au jus

Filet De Dorade Poelée

Sauteed Méditerranean seabream, spinach, celery root and orange sauce

Assiette Végétarienne

Sauteed spinach, Savoy cabbage, haricot vert and fried panisse

Dodine De Pintade Aux Champignons

Stuffed guinea hen with wild mushrooms, served with Savoy cabbage Madeira sauce

Tournedos Rossini

(+$10) . Seared beef filet topped with sauteed foie gras. Served with French fries and morel mushroom sauce

Fromage

Assiette De Fromages Francais

(+$8) . Served with toasted country bread

Desserts

Assiette De Petits Fours Assortis

Plate of mini pastries

Jazz Night Prix Fix

$43; Enjoy your meal in the Dining Room or at the Wine Bar where the Jazz Night takes place every Monday & Wednesday

Appetizers

Soupe Du Jour / Soup of the Day

Saumon Citrus

Cured salmon with citrus served with creme fraiche

Fricassée De Champignons

Shiitake and button hen-of-the-woods sauteed with olive oil and butter

Salade Bistrot Lepic

Organic baby green salad with fried cherry tomato

Salade De Betterave Au Chêvre

Beet and apple salad with farm goat cheese quenelle

Mousse De Foie Gras

Chicken and foie gras mousse

Tarte À L'oignon

Onion tart with bacon and baby green salad

Entrees

Paillasson De Saumon

Salmon in potato crust, grapes, cherry and Pernod sauce

Salade Aux Fruits De Mer

Spring green salad with grilled salmon, shrimp, scallops and fresh fish of the day

Medaillons De Boeuf Poelle

Beef medaillons with creamy polenta and wild mushroom rosemary jus

Rognons De Veau, Sauce Dijon

Veal kidneys with yukon gold potato puree and Dijon mustard sauce

Truite Meunière

Amandine Pan seared rainbow trout, roasted almonds, sauteed spinach and pomme puree

Foie De Veau Provençale

Calf liver with capers, garlic, black olives and Jerez vinegar

Poulet Fermier Organic Au Curry

Free range organic chicken with curry, lemongrass, coconut milk and saffron Basmati rice

Desserts

Dessert Au Choix

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Bistrot Lepic & Wine Bar

Dinner Menu

Lunch Menu

Brunch Menu

Easter

Jazz Night Prix Fix

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