Lucien Menu

Traditional Lucien dish

Chilean sea bass with julienne vegetables, court-bouillon

Grilled salmon with a Port wine and balsalmic reduction over seasonal vegetables

Pan-seared sea scallops with lemon, capers and white wine sauce over mash potato

Marseille-style bouillabaisse with rouille and gruyere

Rabbit in dijon mustard sauce, over pappardelle pasta

Steak tartare with french fries

New York strip with french fries

With Lucien’s crushed black pepper sauce and french fries

Hanger steak in a red wine mushroom sauce

Over mashed potatos and greenbeans

Australian free range rack of Lamb with flageolet beans and a roasted tomato

Traditional cassoulet with duck confit, and garlic sausage

Eggplant napoleon over barley, mix vegetables, with a saffron coconut curry sauce

Roasted chicken with string beans, garlic and mashed potatoes

Roasted free range baby chicken with polenta and wild mushrooms

Roasted squab with wild mushroom risotto and a slice of fresh foie gras

Magret and confit of duck on a bed of spinach, figs, and turnips