Lucien

French restaurant, 14 1st Ave, New York, NY

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Napoléon D'aubergines avec Légumes — Eggplant napoleon over barley, mix vegetables, with a saffron coconut curry sauce Vegan
• Whole Lobster Fra Diavolo over a Bed of Linguini — Traditional Lucien dish
• Loup de Mer Chilien avec Julienne de Légumes — Chilean sea bass with julienne vegetables, court-bouillon
• Saumon Grillé avec une Réduction de Porto et Basalmic — Grilled salmon with a Port wine and balsamic reduction over seasonal vegetables
• Saint Jacques Grenobloise — Pan-seared sea scallops with lemon, capers and white wine sauce over mash potato
• Bouillabaisse Traditionnelle — Marseille-style bouillabaisse with rouille and gruyere
• Lapin á la Moutarde — Rabbit in dijon mustard sauce, over pappardelle pasta
• Steak Tartare Traditionnelle — Steak tartare with french fries
• Steak Frites Traditionnelle — New York strip with french fries
• Filet Mignon au Poivre — With Lucien's crushed black pepper sauce and french fries
• Onglet au Vin et Champignons — Hanger steak in a red wine mushroom sauce
• Carré d'Agneau aux Flageolets et Tomate Farcie Provencale — Australian free range rack of Lamb with flageolet beans and a roasted tomato
• Cassoulet Touloussain Traditionnelle — Traditional cassoulet with duck confit, and garlic sausage
• Poulet au grain Rôti — Roasted chicken with string beans, garlic and mashed potatoes
• Poussin au grain Rôti with Champignons Sauvages et Polenta — Roasted free range baby chicken with polenta and wild mushrooms
• Pigeonneau Rôti Hitchens — Roasted squab with wild mushroom risotto and a slice of fresh foie gras
• Canard aux Figues et Navets — Magret and confit of duck on a bed of spinach, figs, and turnips
• Grilled South Carolina Quail — Grilled quail stuffed with wild mushroom risotto

Starters

• Velouté de Chou-Fleur l'Huile de Truffle — Warm cauliflower soup topped with white truffle oil. seasonal Vegan
• Salade de Mesclun — Mesclun salad with house vinaigrette Vegan
• Salade d'Asperges Pochés — Blanched asparagus with mixed greens with a mustard vinaigrette Vegan
• Salade d'artichaux avec cœur de palmier et asperges — Fresh artichoke, hearts of palm and asparagus Vegan
• Huitres ou Palourdes du Jour — Oysters or clams of the day
• Soupe de Poisson Traditionnelle — Marseille-style fish soup with rouille and gruyère
• Soupe à l'Oignon Classique — Onion soup gratinée
• Salmon Tartare
• Ahi Tuna Tartare
• Moroccan Merguez — Two grilled Moroccan lamb sausages served on a bed of polenta
• American Crab Cake — With a coulis of fumé de poisson
• Sardines Grillées á la Tropeziénne — Grilled sardines, St. Tropez-style
• Moules Mariniére Traditionnelle — Steamed mussels in white wine shallot sauce served with frites
• Grilled Octopus with Pommes Risselées — With roasted potatoes, olive oil, garlic and rosemary
• Foie Gras Maison — Pan-seared fresh goose liver with apple and onion compote
• Escargots de Bourgogne — Snails, Burgundy-style
• Salade de Betteraves et Chèvre — Roasted beets and goat cheese with a balsamic vinaigrette
• Salade d'Endives et Roquefort — Endive salad with blue cheese and walnuts
• Salade Frisée aux Lardons — Frisée salad with diced bacon, blue cheese and a poached egg on top
• Salade d'Arugula et Fenouil — Arugula salad with shaved fennel and parmesan
• Salade Nicoise Traditionelle — With fresh, rare tuna
• Salade Lucien — Endive, arugula, frisée, mesclun, artichoke, tomato, and a hard boiled egg

Desserts

• Crème Brulée
• Tart Tatin with Cinnamon Ice Cream
• Gateau au Chocolate with Vanilla Ice Cream
• Plat de Fromages et de Fruit Varies

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