Restaurant Week DC arrives August 25–30, 2026, bringing six days of specially priced dining to Washington. For anyone craving the richness of classic French cuisine, the convivial charm of a neighborhood bistrot, and a thoughtful glass of wine to complete the experience, Bistrot Lepic & Wine Bar offers an especially inviting destination in Georgetown.
Our Restaurant Week dinner menu is available Tuesday through Sunday, from 5:00 to 9:30 p.m., at $40 per person, excluding tax and gratuity. Each guest may choose an appetizer, entrée, and dessert from a menu that balances familiar French favorites with contemporary touches.
Located at 1736 Wisconsin Avenue NW, Bistrot Lepic has welcomed the neighborhood since 1995. The setting is intimate and relaxed, the cooking is rooted in French tradition, and the service brings the warmth that makes a memorable meal feel effortless.
Start with a French appetizer worth lingering over
The best prix-fixe meals begin with a difficult decision: and Bistrot Lepic’s Restaurant Week appetizer selection offers several ways to set the tone.
For a comforting opening, choose the soupe du jour, a seasonal preparation that allows the kitchen to follow the market and the rhythm of late summer. If you are looking for something more substantial, the pied de cochon delivers a savory, textural beginning: crusty boneless pig’s feet paired with an onion mustard sauce.
The salade de crevettes et avocat brings a lighter contrast, combining succulent shrimp with creamy avocado. Meanwhile, the tartare de saumon, prepared with fresh dill, extra virgin olive oil, and lemon juice, is crisp, bright, and delicately seasoned.
Guests may also elevate the first course with two classic indulgences:
- Terrine de mousse de foie de volaille, served with toasted brioche, for an additional $5
- Escargots au beurre d’ail, baked in fragrant garlic butter, for an additional $5
The Salade Bistrot Lepic, made with organic baby greens and fried cherry tomatoes, is another graceful choice when you want a fresh, elegant beginning before moving into a richer entrée.
Choose an entrée with classic French character
The entrée course is where the menu truly invites you to explore the breadth of French bistrot cooking.
The truite meunière amandine is a refined choice: pan-seared trout with roasted almonds, spinach, and pomme purée. The nutty finish of the almonds complements the tender fish, while the silky potato purée adds a luscious, velvety counterpoint.
For a lighter but still satisfying plate, consider the salade de fruit de mer, a spring green salad accompanied by grilled salmon, trout, and shrimp. It is a bright, seafood-forward option that feels perfectly suited to a late-summer evening in Washington.
The paillasson de saumon offers a more textural experience, pairing salmon in a crisp potato crust with a smooth butternut squash sauce. Each bite moves between golden crunch and tender fish, with the sauce providing a softly sweet, savory finish.
Those drawn to the deeper flavors of French cuisine may choose the rognons de veau, sauce Dijon. Veal kidneys are served with Yukon gold potato purée and a Dijon mustard sauce, creating a plate with earthy richness and a gentle, piquant lift.
The foie de veau Provençale brings the flavors of southern France to the table, with capers, garlic, black olives, and Jerez vinegar. It is savory, aromatic, and layered with the bright acidity that keeps the dish balanced.
For an additional $10, the menu offers two particularly celebratory selections:
- Confit de canard, a tender duck leg served with French fries and mixed salad
- Médaillons de boeuf poêlés, served with creamy polenta and wild mushroom jus
Vegetarian diners can enjoy the risotto végétarien, prepared with mushrooms, vegetables, and Parmesan cheese. Its creamy texture and umami-rich flavor make it a satisfying expression of the kitchen’s simple-yet-excellent approach to French cooking.
You can view the complete Restaurant Week menu before your visit.
Leave room for something sweet
Dessert is not an afterthought at a French prix-fixe meal: it is the final flourish.
The île flottante pairs soft meringue with sliced almonds, caramel sauce, and crème anglaise. Light yet luxurious, it offers a lovely balance of airy texture and rich custard.
Chocolate lovers will want the gâteau au chocolat, served with crème anglaise for a smooth, velvety finish. If you prefer something fruit-forward, the tarte aux fruits showcases fresh seasonal fruit in a homemade tart.
With three desserts to choose from, the most difficult decision of the evening may be whether to end with a final sweet bite or linger over one more sip of wine.
Pair your prix-fixe with a French wine
A well-chosen wine can transform a prix-fixe dinner, highlighting the contrast between crisp, savory, creamy, and richly seasoned courses.
Bistrot Lepic’s wine program features bottles from France’s major wine regions, including Bordeaux, Burgundy, and the Loire Valley, alongside selections from small producers. If you begin with the tartare de saumon or a seafood salad, ask about a bright white with refreshing acidity. A Sancerre-style pairing can bring citrusy lift and mineral freshness to fish and shellfish.
Richer dishes call for a wine with greater depth. Duck confit and beef medallions can pair beautifully with a structured red, while the mustard sauce of the veal kidneys benefits from a wine that offers freshness and enough body to stand up to the dish.
Not sure where to begin? Our team is happy to guide you. French wine can feel wonderfully expansive, but a simple conversation about your preferred flavors: crisp or round, light or robust, fruity or earthy: is often all it takes to find the right glass.
If you would like to make your evening even more convivial, Bistrot Lepic also offers half-price wines by the glass during happy hour, Tuesday through Thursday and Sunday from 5:00 to 7:00 p.m. at the Wine Bar.
Make Wednesday a full French evening
Restaurant Week includes Wednesday, August 26, making it an ideal night to combine dinner with Bistrot Lepic’s signature live jazz.
Every Wednesday from 6:00 to 9:00 p.m., the Wine Bar fills with live music: sans cover: as guests gather for French food, carefully chosen bottles, and the easy rhythm of a neighborhood evening. The atmosphere is intimate rather than formal: warm lighting, lively conversation, the soft clink of glassware, and music that gives the night a distinctive sense of occasion.
Dinner reservations are required for table service. Visit our live jazz page to learn more about the weekly experience and view the Jazz prix-fixe menu.
Reserve early for Restaurant Week
Restaurant Week tables tend to disappear quickly, particularly for prime dinner hours and popular dates. To enjoy the full experience, we recommend reserving in advance rather than waiting until the week begins.
You can book your Restaurant Week table online, or call Bistrot Lepic at 202-333-0111.
A few details to keep in mind:
- The Restaurant Week menu is offered Tuesday, August 25 through Sunday, August 30.
- Dinner service runs from 5:00 to 9:30 p.m.
- The price is $40 per person, excluding tax and gratuity.
- Optional entrée and appetizer supplements are noted on the menu.
- A 3% service fee is added to guest checks to help cover increasing server wages; this fee is not a tip.
- Bistrot Lepic is located at 1736 Wisconsin Ave NW, Washington, DC 20007.
Whether you arrive for a romantic dinner, a convivial gathering with friends, or an evening of French food and live jazz, Restaurant Week is a wonderful moment to rediscover a Georgetown institution. Join us at Bistrot Lepic & Wine Bar and embark on a delicious journey through savory sauces, tender seafood, crisp textures, luscious desserts, and the enduring pleasure of dining well together.