L’Avant-Garde’s Dynamic Menus in Tune With the Holidays

Be sure to check out the seasonal menu available at L’Avant-Garde for November — as well as a preview for December’s Truffle Menu, perfect for the holidays.

L’Avant-Garde offers a seasonal, four course prix-fixe menu (in addition to à la carte) that changes every month.

Warm, autumnal flavors with French flair abound at L’Avant-Garde this month with a tribute to chanterelles mushrooms. The four-course menu is available only for the month of November for $79.

Those that enjoyed the Duck Menu in August, the Lobster menu in September or the Scallops Menu in October, will love Partner Chef Sébastien Giannini’s love letter to the Chanterelle mushroom or “La Girolle” in French.

November Menu: La Girolle (Chanterelles) $79

First Course: Pumpkin Velouté. Chanterelles in garlic butter and herbs, Grenoble walnuts, crispy Colonnata lardo

Second Course: Arugula Pear Salad. Poached pears in syrup, marinated chanterelles, Roquefort blue cheese.

Main Course: Quail Pot au Feu. French quail served with bouillon, pan seared chanterelles and foie gras, leeks and turnips.

Dessert: Maca-Roles. Vanilla macaron, vanilla bean ice cream, chocolate sauce, roasted almonds, served like a traditional profiterole

December Menu: La Truffe

Partner Chef Sébastien Giannini proposes a decadent four-course truffle menu, with his signature French flair, for the entire month of December at L’Avant-Garde DC in Georgetown.

Four Courses: $129

First Course: Crémeux à la Truffe: An creamy potato and celery root soup topped with truffles

Second Course: Foie Gras Terrine with Artichokes and Truffles

Third Course: Filet de Boeuf Rossini: Filet Mignon topped with seared foie gras and truffle

Fourth Course: Espresso Martini Chocolate Mousse with cacao jelly, Cointreau and Sacher biscuit

Optional Cheese Course: Brie aux truffes: Creamy brie with shaved truffles.

tagsFilet de Boeuf RossiniL'Avant-Garde DCLa GirolleLa TruffemushroomsSebastien Gianninitruffles