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Chef David Féau with Main Course
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Stop by and savor the midsummer Lutèce menu prepared by chef extraordinaire David Féau—it’ll sure take your mind off New York’s sweltering sidewalks. The soothing backdrop is perfect for lunch or dinner, and the legendary eatery’s classic elegance is evident in touches like sterling silver and crystal table settings. For appetizers try lobster velouté with vegetables, or green lentils cremeuse with foie gras topped by baby spinach salad, or chilled mussel saffron soup with summer herbs and tomato sorbet.
For an entrée, don’t miss sautéed black sea bass with baby spinach in vanilla jus, or lamb navarin minute with pesto and market vegetables. Lutèce offers a superlative wine collection—they’re happy to recommend a selection. The Sheet’s pick: a light, refreshing Sancerre Domaine Fournier Grande Cuvee 1999. For dessert, indulge in the house specialty—tiramisu façon Lutèce, or the warm chocolate cake with whipped cream and verbena infusion. However, ravenous sweet tooths won’t want to pass up the “floating island”—a meringue cooked in milk and served with crème anglaise, then topped with pistachios, almonds, walnuts, pecans, apricots, mangos, papaya, and pineapple! Caramel sauce is poured over the fruits and nuts, and the dessert is guaranteed to have you floating on cloud nine—it’s like sucking on a dream!
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