Lucien

Oysters or clams of the day

Marseille-style fish soup with rouille, and gruyére

Onion soup gratinèe

Warm cauliflower soup topped with white truffle oil. seasonal

Grilled shrimp cocktail, Moroccan-style

Two grilled Moroccan lamb sausages served on a bed of polenta

With a coulis of fumé de poisson

Grilled sardines, St. Tropez-style

Steamed mussels in white wine shallot sauce served with frites

With roasted potatoes, olive oil, garlic and rosemary

Pan-seared fresh goose liver with apple and onion compote

Duck liver mousse triangles with cornichons and pink pepper

Snails, Burgundy-style

Roasted beets and goat cheese with a balsamic vinaigrette

Mesclun salad with house vinaigrette

Blanced asparagus with mixed greens with a mustard vinaigrette

Endive salad with blue cheese and walnuts

Frisée salad with diced bacon, blue cheese and a poached egg on top

Arugula salad with shaved fennel and parmesan

With fresh, rare tuna

Fresh artichoke, hearts of palm and asparagus

Endive, arugula, frisée, mesclun, artichoke, tomato, and a hard boiled egg

Traditional Lucien dish

Traditional Lucien dish

Chilean sea bass with julienne vegetables, court-bouillon

Grilled salmon with a Port wine and balsamic 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

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

Grilled quail stuffed with wild mushroom risotto