| Huitres ou Palourdes du Jour |
|
Oysters or clams of the day |
| Soup a lOignon Classique |
$14.00 |
Onion soup gratinee |
| Veloute de Chou-Fleur lHuile de Truffle |
$14.00 |
Warm cauliflower soup topped with white truffle oil. seasonal |
| Cocktail de Crevettes Grillees a la Marocaine |
$16.00 |
Grilled shrimp cocktail, Moroccan-style |
| Salmon Tartare |
$16.00 |
|
| Ahi Tuna Tartare |
$20.00 |
|
| Moroccan Merguez |
$14.00 |
Two grilled Moroccan lamb sausages served on a bed of polenta |
| American Crab Cake |
$18.00 |
With a coulis of fume de poisson |
| Sardines Grillees a la Tropezienne |
$15.00 |
Grilled sardines, St. Tropez-style |
| Moules Mariniere Traditionnelle |
$24.00 |
Steamed mussels in white wine shallot sauce served with frites |
| Grilled Octopus with Pommes Risselees |
$26.00 |
With roasted potatoes, olive oil, garlic and rosemary |
| Foie Gras Maison |
$26.00 |
Pan-seared fresh goose liver with apple and onion compote |
| Pate Maison: Mousse de Foie de Canard au Poivre Rose |
$12.00 |
Duck liver mousse triangles with cornichons and pink pepper |
| Escargots de Bourgogne |
$14.00 |
Snails, Burgundy-style |
| Salade de Betteraves et Chevre |
$14.00 |
Roasted beets and goat cheese with a balsamic vinaigrette |
| Salade de Mesclun |
$6.00 |
Mesclun salad with house vinaigrette |
| Salade d'Asperges Poches |
$16.00 |
Blanced asparagus with mixed greens with a mustard vinaigrette |
| Salade d'Endives et Roquefort |
$18.00 |
Endive salad with blue cheese and walnuts |
| Salade Frisee aux Lardons |
$20.00 |
Frisee salad with diced bacon, blue cheese and a poached egg on top |
| Salade dArugala et Fenouil |
$14.00 |
Arugala salad with shaved fennel and parmesan |
| Salade Nicoise Traditionelle |
$26.00 |
With fresh, rare tuna |
| Salade dartichaux avec cur de palmier et asperges |
$16.00 |
Fresh artichoke, hearts of palm and asparagus |
| Salade Lucien |
$22.00 |
Endive, arugula, frisee, mesclun, artichoke, tomatoand a hard boiled egg |
| Soupe de Poisson Traditionnelle |
$16.00 |
Marseille-style fish soup with rouille and gruyere |
| Little Neck Clams, White Wine, Fresh Garlic on a bed of Linguini |
$32.00 |
Traditional Lucien dish |
| Whole Lobster Fra Diavolo over a Bed of Linguini |
$36.00 |
Traditional Lucien dish |
| Loup de Mer Chilien avec Julienne de Legumes |
$46.00 |
Chilean sea bass with julienne vegetables, court-bouillon |
| Saumon Grille avec une Reduction de Porto et Basalmic |
$28.00 |
Grilled salmon with a Port wine and balsalmic reduction over seasonal vegetables |
| Saint Jacques Grenobloise |
$32.00 |
Pan-seared sea scallops with lemon, capers and white wine sauce over mash potato |
| Bouillabaisse Traditionnelle |
$42.00 |
Marseille-style bouillabaisse with rouille and gruyere |
| Lapin a la Moutarde |
$36.00 |
Rabbit in dijon mustard sauce, over pappardelle pasta |
| Steak Tartare Traditionnelle |
$24.00 |
Steak tartare with french fries |
| Steak Frites Traditionnelle |
$32.00 |
New York strip with french fries |
| Filet Mignon au Poivre |
$46.00 |
With Luciens crushed black pepper sauce and french fries |
| Onglet au Vin et Champignons |
$28.00 |
Hanger steak in a red wine mushroom sauce |
| Carre dAgneau aux Flageolots et Tomate Farcie Provencale |
$44.00 |
Australian free range rack of Lamb with flageolet beans and a roasted tomato |
| Cassoulet Touloussain Traditionnelle |
$30.00 |
Traditional cassoulet with duck confit, and garlic sausage |
| Napoleon Daubergines avec Legumes |
$28.00 |
Eggplant napoleon over barley, mix vegetables with a saffron coconut curry sauce |
| Poulet au grain Roti |
$28.00 |
Roasted chicken with string beans, garlic and mashed potatoes |
| Poussin au grain Roti with Champignons Sauvages et Polenta |
$36.00 |
Roasted free range baby chicken with polenta and wild mushrooms |
| Pigeonneau Roti Hitchens |
$48.00 |
Roasted squab with wild mushroom risotto and a slice of fresh foie gras |
| Canard aux Figues et Navets |
$36.00 |
Magret and confit of duck on a bed of spinach, figs, and turnips |
| Grilled South Carolina Quail |
$16.00 |
Grilled quail stuffed with wild mushroom risotto |
| Creme Brulee |
$10.00 |
|
| Tart Tatin with Cinnamon Ice Cream |
$10.00 |
|
| Gateau au Chocolate with Vanilla Ice Cream |
$10.00 |
|
| Plat de Fromages et de Fruit Varies |
$16.00 |
|
