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Bistrot Lepic & Wine Bar

Bistrot Lepic & Wine Bar

Französisches Restaurant$$$$
Georgetown, Washington
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Bistrot Lepic & Wine Bar
8.1/10
56
Bewertungen
Fotos65 Fotos
MenüMenü
Easter 5Dinner Menu 3Brunch Menu 4Lunch Menu 3Jazz Night Prix Fix 3
Amuse Bouche
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
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
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
$7
Crispy Bacon
Rosti Or Hand-Cut French Fries
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
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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Kompass-Symbol
Bistrot Lepic & Wine Bar
1736 Wisconsin Ave NW (at S St NW)
Washington, D.C. 20007
USA
Wegbeschreibung
Informationssymbol
Easy free parking at night
Uhr-Symbol
Geöffnet bis 22:00 (Mehr anzeigen)
  • Mo–Do, So
    • 05:30–21:30
  • Fr–Sa
    • 05:30–22:00
Handy-Symbol
(202) 333-0111
„World Wide Web“-Symbol
Facebook-Symbol
Cyrille Brenac
Twitter-Symbol
@bistrotlepic
„Tabelle öffnen“-Symbol
Reservieren
Besonderheiten
Kreditkarten
Ja (einschl. Discover und Visa)
Sitzplätze im Freien
Nein
Essen & Trinken
Speisekarten
Brunch, Mittagessen, Abendessen
Getränke
Wein, Vollständig ausgestattete Bar
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