Dinner Flashcards
1/2 Dozen Oysters, $24 -
LC Oysters are served raw and plated 6 per order. They are accompanied with shallot mignonette and lemon wedges. Cocktail sauce can be provided on request.
Dietary Notes: Gluten Free and Dairy Free
Allergens: Shellfish
Omissions: NONE
Drop Line: Red label Oysters with mignonette
Flavor/Dish Notes: Oysters rotate a North Eastern selection and are subject to change
Golden Shrimp Cocktail $25 -
LC Golden Shrimp Cocktail is served with 3 shrimp per order, 6oz per order. The shrimp are slowly cooked in a court bouillon at a gentle temperature with bay leaf and lemon peel. The shrimp are lightly dressed with lemon zest, lemon juice, chili flake and fish sauce. The house-made cocktail sauce consists of Sir Kensington Ketchup, horseradish and fermented chili hot sauce.
High quality sustainably farmed Golden shrimp from Florida. Unlike shrimp sourced from abroad, there are no chemicals, additives or preservatives. Golden Shrimp is considered ‘better’ than gulf shrimp, and are slightly sweeter and crisper.
Dietary Notes: Gluten Free and Dairy Free
Allergens: Shellfish, Hortseradish, Vinegar
Omissions: NONE
Drop Line: Shrimp cocktail with housemade cocktail sauce.
Flavor/Dish Notes: Cocktail sauce is sharp, bright and has little spice kick to it.
Jonah Crab with Avocado and Yuzu Kosho, $31 -
Jonah Crab is lightly dressed with lemon zest, chives, apple, and yuzu-kosho mayonnaise. Yuzu Kosho is a paste made of fermented green chilis, salt, and yuzu juice. Served with avocado purée and gluten free flax seed cracker.
Dietary Notes: Dairy Free and Gluten Free
Allergens: Dairy, Shellfish, Raw eggs
Omissions: Flaxseed cracker
Drop Line: Jonah Crab and avocado flaxseed crackers.
Flavor/Dish Notes: Creamy, bright, citrusy with welcomed heat.
Scallops with Honeydew Melon and Japanese Cucumber, $22 -
Scallop crudo made with honeydew melon and Japanese cucumber.
First we ball the cucumbers and the honeydew and we juice the trim of both of them.
For the dressing we use the juice of both mixed with lime zest, ginger syrup and a small splash of cava vinegar.
Later on the pick we toss the melon and cucumber ball with the seasoned juice, more lime zest and a touch of pickle thai chili vinegar. And at the end we garnished with purple basil blossom.
Dietary Notes: Gluten Free and Dairy Free
Allergens: Shellfish
Omissions: Cucumber and Melon, Basil Blossom
Drop Line: Scallops with honeydew melon and Japanese cucumber
Flavor/Dish Notes: Bright, summery and refreshing
Duck Rillettes, $11 -
Confit duck minced and mixed with caramelized onions, pineau de charentes and emulsified with duck fat and seasoned with juniper and star anise.
and capped with duck fat and thyme (picked off the stem). Served with grilled bread.
Allergies: allium
Oeufs Mayonnaise Chaude, $12 -
Oeuf Mayonnaise is a French bistro classic, it’s a bit like a deviled egg, and a bit like an egg salad, and in its restrained simplicity it is incredibly satisfying. Classically, it is a hardboiled egg with a velvety mayonnaise, no more no less. We’ve made a few tweaks but it is essentially the same. After boiling our eggs for 8 or so minutes (resulting in a set but jammy yolk) our eggs are brined in a solution containing soy and sugar (as you might brine eggs for ramen). Instead of seasoning our mayonnaise with lemon juice, we season ours with yuzu juice, which pairs nicely with the soy marinated eggs. And instead of serving our eggs with a cold mayonnaise, we serve ours with a hot mayonnaise that is made in the fashion of a hollandaise. We top our eggs with smoked trout roe for an extra savory burst.
Dietary Notes: Gluten Free (if served without bread)
Allergens: Fish, Citrus, Egg, Gluten, Seafood
Omissions: Fish
Drop Line: Oeuf mayonnaise.
Flavor/Dish Notes:
Chicken Liver Pâté, $9 -
Our chicken liver pate is in fact a mousse! Although it still belongs to the wider category of Pates, it is a mousse because of its incredibly smooth texture which is achieved by making an emulsified puree. We begin the process of making our pate by roasting chicken livers in a very hot pan until rare. Afterwards we sauté celery and garlic together with caramelized onions before deglazing the pan with brandy. Once the brandy has reduced with add cream and dijon. We then puree the seared livers with the cream and brandy mixture and emulsify with cold butter. Our mousse is then piped into ramekins and topped with a red versus gelee, which provides a touch of sweet acidity that balances the richness of the pate nicely. Our pate is served with grilled bread.
Dietary Notes: Gluten Free (if served without bread)
Allergens: Dairy, Alcohol, Allium
Omissions: Bread
Drop Line: Chicken liver paté with Verjus Gelée
Flavor/Dish Notes: Light whipped texture with a rich savory flavor. Smooth and spreadable paté
Leeks with Vinaigrette and Hazelnuts, $16 -
LC leeks are steamed whole, then sliced and marinated with sherry vinegar and olive oil. Accompanied by sauce ravigote (reinvigorate)—a dijon based vinaigrette made with capers, chervil and tarragon. Finished with toasted and crushed hazelnuts.
Dietary Notes: Vegan and Gluten Free
Allergens: Nuts (Hazelnuts), Seeds (Grapeseed) and Allium
Omissions: Hazelnuts
Drop Line: Leeks with hazelnuts and dijon vinaigrette.
Flavor/Dish Notes: Delicate, creamy, light, Anglican.
Mushroom Pâté with Black Truffle, 18 -
LC mushroom pâté began as a vegetarian spin on chicken liver pate, but soon revealed itself to be so much more. The recipe and the process are almost identical to that of chicken liver pate in all respects creating an incredibly similar texture but with flavor bursting with earthy umami. A mix of mushrooms [shiitake, button, and oyster] are roasted with celery and caramelized onion followed by cognac and cream. Simmered until tender and then pureed to a decadent, silky texture. Set in a terrine and chilled. Served with slices of preserved truffle and pickled mushrooms.
Dietary Notes: Gluten free [without bread] and Vegetarian.
Allergens: Allium, Dairy, Alcohol, Mushroom
Omissions: Bread
Drop Line: Mushroom Pate with Black Truffle
Flavor/Dish Notes: Creamy, umami, decadent, rich.
Country Pate with Foie Gras and Pistachio, $19 -
LC Country Pate contains pork shoulder, chicken livers, foie gras and lardons. It’s seasoned with 4-spice, black pepper, porcini powder, cognac, cream and onions. It’s emulsified with eggs and finished with pistachios. The mixture is set into a terrine lined with sliced back fat, and then cooked in a water bath in the oven. The pate is served with pickled prunes in a liquid of mustard seeds, madeira, 4-spice, salt and vinegar.
Dietary Notes: Gluten Free
Allergens: Dairy, Alcohol, Allium, Nuts (Pistachio)
Omissions: Bread
Drop Line: Country Pate with pistachio and pear chutney.
Flavor/Dish Notes: Delicious, classic, balanced.
Escargots with Parsley, Pernod and Fennel, $21 -
LC escargot is a modern take on classic French flavors and served out of their shells. The snails are braised with white verjus, onion, and fennel and whole cloves of garlic. A total of 5oz of butter are emulsified into the braise. The dish is finished with Pernod, lemon juice, and fish sauce. To garnish the escargot is topped with a shaved, raw fennel, parsley salad and croutons.
Dietary Notes: Can be made gluten free.
Allergens: Allium, Garlic, Alcohol
Omissions: Bread
Drop Line: Escargots with parsley and pernod.
Flavor/Dish Notes: Irreverent, textured, boozy. A balance of rich, bright and sweet.
Ratatoullie, $19 -
Ratatouille is a French Provençal dish originating from the City of Nice. Much like the most classic preparations of ratatouille, our version contains summer squash, eggplant, onion, garlic, red bell peppers, and tomato. Our preparation also benefits from the addition of either wax beans or haricots vests, and celery. Instead of simply stewing everything in the pot all at once, we’ve opted to cook each vegetable individually, adding them to the stewy base of onion, tomato, and garlic at just the right moment. Our ratatouille is seasoned with a touch of Calabrian chili for heat, basamela for sweet acidity, and basil. Our ratatouille is excellent as a vegan appetizer or to share.
Dietary Notes: Vegan
Allergens: Tomato, Allium
Omissions: NONE
Drop Line: Ratatouille with Eggplant and Patty Pan squash
Flavor/Dish Notes: Served Kitchen Temp. A southern French classic.
Onion Soup with Gruyere, $18 -
LC Onion Soup starts with deeply caramelized onions and rosemary. Then we sange (to sprinkle with flour) the base so that the onions remain suspended evenly throughout the soup once it’s complete. The base is deglazed with red wine and brown chicken stock then finished with red vermouth. Soup is ladled into the famed lions head bowls, covered with a raft of croutons and a mound of gruyere; then the cheese is bruleed until it’s bubbly and lightly toasted.
Dietary Notes: NONE
Allergens: Gluten, Dairy, Allium, Alcohol
Omissions: NONE
Drop Line: Caramelized onion soup with gruyere.
Flavor/Dish Notes: Classic, comforting, agrarian and philistine.
Frisee Salad with Poached Egg & Smoked Eel, $26 -
An exciting variation of the classic Frisee Aux Lardons salad, LC uses smoked eel instead of bacon. A poached egg is placed at the bottom of a salad bowl surrounded by a ring of frisee dressed with dijon dressing. It is finished with sliced red onion and topped with crunchy bread crumbs toasted in olive oil and pieces of maple dijon glazed smoked eel. The portion of eel is 1.5 oz.
Dietary Notes: Dairy Free, can be made gluten free
Allergens: Allium, Gluten, Seafood, Raw egg yolk
Omissions: Breadcrumbs
Drop Line: Frisee salad with smoked eel and poached egg. Chef recommends breaking the eggs and mixing it all together.
Flavor/Dish Notes: Savory, crunchy, light
Waldorf Salad with Walnuts, Celery & Stilton, $18 -
The Waldorf Salad is named for the Waldorf-Astoria Hotel in New York. The LC Waldorf salad features celery, red onion, apples, golden raisins, candied walnuts, lemon juice, and cava vinegar. This bright and juicy salad is served over a creme fraiche dressing which consists of aioli, shallots and black pepper—as opposed to a traditional mayonnaise dressing. The Waldorf is finished with shavings of Stilton blue cheese—a protected origin cheese which means it can only be produced in specific counties in England. Stilton is pungent and delicious.
Dietary Notes: Vegetarian and Gluten Free?
Allergens: Dairy, Nuts (Walnuts), Allium, Blue cheese, Raw egg
Omissions: NONE
Drop Line: Waldorf Salad with candied walnuts and stilton cheese.
Flavor/Dish Notes: Assertive but refreshing.
Steak Tartare Classique, $26 -
Our steak tartare is 3.6 oz (100g) of hand-cut top round beef from Happy Valley Meat Company. The chopped beef is seasoned with salt and pepper, tossed with caper, anchovy, ketchup, worcestershire, house made mayonnaise and a few drops of tabasco. It is finished with chives, parsley and a fresh grating of horseradish. Served with grilled bread. We call it Tartare classique because that’s what it is! An enjoyably recognizable version of a bistro staple. Happy Valley Meat Company is a Co-op of farms ranging from New Jersey to Pennsylvania, so the beef is always local. Every farm is “regenerative practicing” which means they practice regenerative farming despite the fact that they have yet to be “certified regenerative” (which is actually quite difficult and takes a lot of time).
Dietary Notes: Dairy Free
Allergens: Fish, Gluten, Chili, Allium
Omissions: Allium can be omitted with little issue. Fish and gluten can be omitted, but please check with chef.
Drop Line: Steak tartare with horseradish and grilled bread.
Flavor/Dish Notes: Lucky you.
Orzo Cacio e Pepe $22
Cacio e pepe is a classic roman pasta consisting of pecorino cheese and fresh cracked black pepper. LC uses orzo, which is a pasta shape that resembles rice. The orzo is cooked with onions braised in white wine, tossed with butter, pecorino romano and grana padano and finished with lots of fresh black pepper. The orzo is garnished with more pecorino romano. Our orzo is called “black tie” orzo because of its unique black and white coloring, the black colour comes from black bean (not squid ink)
Dietary Notes: The black orzo pieces are made with black bean rather than squid ink making the dish fully vegetarian.
Allergens: Dairy, Gluten, Black pepper, Allium, Legumes
Omissions: NONE
Drop Line: Orzo cacio e pepe with grana padano and pecorino.
Flavor/Dish Notes: Creamy, decadent, great to share.
Omelette Fromage with Lettuces, $22 -
Classic french omelette made with 3 eggs, cream and with gruyere, grana padano and pecorino cheeses. The LC Omelette is cooked in butter and served with petite salade.
Dietary Notes: Gluten Free
Allergens: Dairy, Eggs
Omissions: Allium.
Drop Line: Omelette with gruyere and grana padano.
Flavor/Dish Notes: Simple and sensual.
Lobster and Scallop Sausage with Turnips and Sauce Americaine, $36 -
The seafood sausage is made from a farce (i.e. meat mousse / stuffing) of monkfish and shrimp, with diced lobster and scallop.
Served with our Sauce Americaine, a decadent French-American classic made from shrimp shells, fennel, orange, tomato, and a touch of honey. The sausage is served with poached turnips and a confident dollop of aioli. Topped with fine herbs and lemon zest.
Description: monkfish, shrimp, lobster, scallops, cream, egg, brandy, pork casings,
Shrimp, fennel, garlic, onion, brandy, orange, honey bay leaf, tarragon, navet (turnips), parsley, basil, tarragon
Allergen: Seafood, Shellfish, Dairy, Egg, Allium
Drop Line: Lobster Sausage with Sauce Americaine
Omissions: aioli
Swordfish with Tomato Concasse and Basil Mayo $39 -
Seared swordfish loin a la plancha with a coriander crust, and layered over a basil mayo made with basil oil. And served also with a tomato condiment made just with the meat of the tomato not the seeds or the skin. The tomato condiment is made with shallot, garlic and butter, and finished on the pick with chives, castelvetrano olives and raw garlic oil and fish ju made from the bones of monkfish and cod.
Dietary Notes: There is butter in the broken tomato sauce. We can omit additional butter on the pick up.
Allergens: Allium and Dairy
Omissions: Olive, Corriander Seed, Addtional Butter (on the pick up)
Drop Line: Swordfish with Tomato Concasse and Basil Mayo
Flavor/Dish Notes: Hearty plate with savory sauce and notes of lemon
Duck Breast with Roasted Beets and Tardivo, $43 -
Duck Breast is first pan seared to render the skin/fat cap and then oven roasted. Breast is seasoned with coriander, fennel and a bit of cumin. Beet caramel is composed of beet juice and honey. Beets are poached in salt, vinegar, sugar water solution and roasted. The tardivo (italian radicchio) is dressed in lemon juice, zest and salt. The dish is finished with a spring onion oil.
Dietary Notes: Dairy and Gluten Free
Allergens: Allium, Citrus, Vinegar
Omissions: Spring Onion Oil
Drop Line: Duck Breast with Roasted Beets and Tardivo
Flavor/Dish Notes:
Roast Chicken & Frites, $39 -
Half Chicken is roasted and served on the bone covered generously with sauce. The base of the sauce is a reduced chicken jus to which we add salsa verde (parsley, tarragon, oregano, garlic, capers, chili), lemon juice and fish sauce. Served with fries.
Dietary Notes: Gluten Free
Allergens: Allium, Fish Sauce
Omissions: Fish Sauce, Allium. Fries sub salade.
Drop Line: Roast chicken with salsa verde and fries
Flavor/Dish Notes: It’s what’s for dinner.
Trout “Almondine” with Celery Root and Marconas, $35 -
The LC trout is plated as 5oz portion of sustainably farmed trout from the Hudson Valley. Served atop a ajo blanco sauce and a zesty salad of celery root and toasted marcona almonds seasoned with lemon juice, cava vinegar, and a touch of fish sauce. Ajo blanco is a silky smooth puree of raw marcona almonds, garlic, almond milk, sherry vinegar and olive oil. Trout Almondine is traditionally served with green beans roasted in brown butter served with toasted almond slices; hence the quotation in the title.
Dietary Notes: Pescatarian, Gluten Free, and Dairy Free
Allergens: Nuts (Almonds), Allium, Vinegar, Alcohol
Omissions: NONE
Drop Line: Trout almondine with [seasonal veg] and marcona almonds . Currently seasonal veg is [celery root].
Flavor/Dish Notes: Light, elegant, crunchy and bright.
Bistro Steak Frites, $49 -
Steak is an 8oz “flatiron” (flavorful tender shoulder cut) from D’Artagnan Farms in Oklahoma (sustainable, ethical, no additives). Grilled medium rare, topped with compound butter (maitre’d / hotel butter) made with wild garlic, parsley, chartreuse, dijon mustard, black pepper. Served with Fries.
Or served with a classic sauce au poivre (no upcharge): red onions are caramelized with toasted green peppercorn, deglazed with port cognac and brown chicken stock, and cooked with cream and dijon to a desired consistency. Served with fries.
Dietary Notes: Gluten free
Allergens Au Poivre: Allium, Poultry, Alcohol, Dairy, Seeds (peppercorns), mustard
Allergens Hotel / Maitre’d Butter: Dairy, Allium, Mustard, Pepper
Omissions: Fries for salade.
Drop Line: Bistro Steak au poivre. OR: Bistro Steak with Maitre’d butter
Flavor/Dish Notes: Satisfying classic that never gets old.
NY Strip Steak , $65 -
12 oz ny strip from pat la frieda served with au poivre sauce, med rare, sliced, with fries.
Dietary Notes: Gluten free
Allergens Au Poivre: Allium, Poultry, Alcohol, Dairy, Seeds (peppercorns), mustard
Omissions: Fries for salade.
Drop Line: Bistro Steak au poivre. OR: Bistro Steak with Maitre’d butter
Flavor/Dish Notes: Satisfying classic that never gets old.
Cote de Boeuf with Bone Marrow and Bernaise -
24 oz bone in rib eye served with one piece of bone marrow and bearnaise on the side ( warm hollandaise made with terragon, shallot, chervil and clarified butter). Served with frites and butter/bibb lettuce salad with shallot vinaigrette.
Dietary Notes: Gluten free
Allergens: Allium, Dairy, Chili (touch of powder in sauce)
Omissions:
Drop Line: 24 oz bone in ribeye, sauce bearnaise, bone marrow, bibb lettuces
Flavor/Dish Notes: Satisfying classic that never gets old.
Salmon Tartare $22
Cured Salmon dressed in Meyer Lemon Vinaigrette, Garnished with Shaved Horseradish, and sliced Radishes. Served with house made flax seed cracker; 2.25oz salmon (not to announce, but if asked specifially)
Dietary Notes: Dairy Free
Allergens: Alliums, Seafood, Citrus
Omissions: Garnishes
Drop Line: Salmon Tartare with house made FlaxSeed cracker
Flavor/Dish Notes: Bright Fresh.
Maltagliati With Ramp Pesto and Confit Egg Yolk, $26 - (currently only at Dinner)
Maltagliati with ramp pesto (ramps, arugula, pecorino, grana padano and breadcrumbs.
- NO nuts (unlike typical Pesto dishes)
- Garnished with migas and mixed cheese (pecorino and grana padano) and topped with a confit egg yolk on top.
Dietary Notes: contains Dairy and Gluten
Allergens: Dairy, Gluten, Egg, Allium
Omissions: Breadcrumb and Egg Yolk
Drop Line: Maltagliati with Ramp Pesto and Confit Egg Yolk
Flavor/Dish Notes: Seasonal Spring Pasta.
Burger au Poivre, $24
6oz chuck steak from Pat la Frieda ground in house, seared on la plancha, medium rare, touch of salt. Served with caramelized onions and aged gruyere (18 months) from the French alps. Brioche bun toasted with clarified butter, topped with au poivre sauce (similar to the steak au poivre but more reduced and mixed with mayo once it cools down). Garnished with a piparra pepper (pickled basque chili).
Dietary Notes:
Allergens: Allium, Dairy, Egg, Gluten, Pepper
Omissions: Cheese, Onions, Pepper, Au Poivre
Drop Line: Burger au poivre.
Flavor/Dish Notes: Decadent and satisfying.
