Restaraunt week

Great deals at a great price
3 courses LUNCH $20.11/ DINNER $30.11

Begin your journey

Washington DC Restaurant Week
3 Courses: Lunch $20.11, Dinner $30.11


Along with over 200 of Washington, DC's finest restaurants Lavandou will be offering awe-inspiring, multi-course meals during January 17-29

DINNER MENU
$35.11

Velouté de Courge à la Châtaigne
Butternut squash soup with a swirl of chestnut
Salade d’Hiver aux Noix de Pécan
Endive, celery & radish salad with pecan and red apple, honey Dijon mustard vinaigrette
Frisée au Canard Fumé et Gésiers Confits
Smoked duck breast, warm gizzard confit & crispy bacon on frisée salad, sherry vinegar reduction
Fromage de Chevre en Feuille de Brick
Warm goat cheese, sundried tomato and herbs in a paper thin crust, side of greens
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Loup de Mer grillé, Sauce aux deux Poivrons
Grilled Mediterranean Sea bass, red and yellow bell pepper sauce, vegetable light flan
Casserole de Fruits de Mer
Seafood stew in a tomato and white wine sauce served with country bread & garlic aioli
Daube Provençale
Beef stew in red wine with pearl onion, orange peel and walnuts topped with macaroni au gratin
Coquelet rôti au Thym et à l’Ail
Cornish Hen roasted with thyme and garlic confit, cabbage and potato galette
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Chocolat Glacé
Triple Chocolate ice cream pie
Banane Flambée
Sautéed Banana flambé and vanilla ice cream
Gâteau de Poires Caramélisées
Upside down caramelized Pear cake and green apple coulis
Tarte au Citron Meringué
Lemon custard meringue pie


LUNCH MENU
$20.11

Velouté de Courge à la Châtaigne
Butternut squash soup with a swirl of chestnut
Salade d’épinards aux Noix de Pécan
Spinach, tomato & basil salad with candied pecans, warm bacon vinaigrette
Mesclun au Chèvre et Betterave rouge
Mesclun, red beet, goat cheese and croutons, walnut dressing
Petit Napoléon de Légumes
Petite vegetarian couscous
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Confit de Canard
Duck leg confit, balsamic reduction and soft polenta
Casserole de Fruits de Mer
Seafood stew in a tomato and white wine sauce served with grilled country bread & garlic aioli
Daube Provençale
Beef stew in red wine with pearl onion, orange peel and walnuts topped with macaroni au gratin
Limande sautée à l’huile d’olive et citron
Sautéed flounder, lemon caper sauce, vegetable light flan and basmati rice
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Tarte fine aux pommes
Thin crust warm apple tart
Chocolat Glacé
Triple chocolate ice cream pie
Crème Caramel
Light caramel custard

Menu

Our chef prepares a wide variety of classic dishes from the south of France with the freshest ingredients

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