Lutece Bistro & Wine Bar in Bardon Menu

 Spring Tasting Menu

• Première assiette - Alsace tart “Flammekueche” with crème fraiche, onion, speck & spiced prawn N/A
• Deuxième assiette - The duck confit & Rougie whole lobe duck foie gras terrine, baby leek & truffle vinaigettre, grilled brioche N/A
• Troisième assiette - The morels mushroom Royale, Moreton Bay bug & pea soup N/A
• Troisième assiette - The famous crab lasagne with a creamy crustacean sauce N/A
• Quatrième assiette choice of - Slow roasted free range half duck, sautéed butternut & almond, olive puree & citrus jus N/A
• Quatrième assiette choice of - Hare deboned & 18 hours braised “farci a la Royale”, wild mushroom ragout & celeriac puree N/A
• Cinquième assiette, les desserts - Warm Chocolate, Gianduja, fondant, coconut ice cream & salted caramel sauce; Crème brûléee with vanilla bean & cassonade crispy pastry; Today’s Pastry $98.0 per person & $148.0 with matching wines
• Vegetarian Tasting menu 5 courses $78.0

 Hors d’œuvres

• Baguette with Lutèce truffle butter $8.0
• Alsace tart “Flammekueche” with crème fraiche, onion & speck $15.0
• Alsace tart “Flammekueche” with crème fraiche, onion & spiced prawn $22.0
• Today’s Pacific oysters, finger lime caviar & Sauternes dressing $4.5 ea
• Crispy Yamba king prawn cutlet with sage leaf in brik pastry & green sauce $7.0 ea

 Première Assiette - First Course

• Assiette de Charcuterie; terrine “Campagne”, the foie gras pressée, duck rillettes & quail boudin, fig & onion chutney, grilled brioche $26.0
• Morels mushroom”Royale”, Moreton Bay bug & scallop, green pea soup $23.0
• The stuffed pigs trotter “Pied de Cochon“, spring salad, mustard chutney $22.0 / $38.0
• The duck confit & Rougie whole lobe duck foie gras terrine, baby leek & truffle vinaigettre, grilled brioche $29.0
• The sand crab lasagne with a creamy crustacean sauce $24.0 / $38.0
• Sautéed deep sea scallops & warm duck foie gras gateau, sherry & verbena jus $25.0

 Deuxième Assiette - Main Course

• Today’s fish, citrus gnocchi “Parisienne”, new season asparagus & zucchini, chardonnay “mariniere” $37.0
• The famous crab lasagne with a creamy crustacean sauce $38.0
• Grain fed Angus beef today’s cut, pomme frite “Ratte”, beanettes & Béarnaise sauce $39.0
• Hare deboned & 18 hours braised “farci a la Royale”, wild mushroom ragout & celeriac purée $45.0
• Slow roasted free range half duck, sautéed butternut & almond, olive purée, mace & citrus jus $42.0
• Western Australian White Rocks milk fed veal cutlet pan roasted, fresh sautéed porcini, crispy potato Anna $49.0

 “Les cocottes” - In cast iron pots

• Moreton Bay bug tail, potato gnocchi, peas, roasted chestnut & sage $42.0
• Deep sea scallop, coral trout & king prawn “Bouillabaisse”, pain grillé & saffron aioli “rouille“ $40.0

 Accompagnements

• Pomme Ratte Frites, parmesan & sage salt $8.0
• Mixed salad leaves $7.0
• Petits pois à la Française en “cocotte” $8.0
• Cauliflower “Polonaise” gratin $8.0

 Les Desserts

• Today’s Pastry chef soufflé with ice cream (to order in advance or 20 minutes waiting time) $17.0
• Warm Chocolate « Gianduja » fondant, coconut ice cream & salted caramel sauce $14.0
• Crème brûléee with North Queensland vanilla bean & cassonade crispy pastry $12.0
• Floating island “oeuf à la neige, caramel iced parfait, vanilla sauce “comme une anglaise” $12.0
• Les profiteroles “Pauline”, Sicilian pistachio ice cream, warm chocolate sauce $15.0
• “Café gourmand”; your coffee selection & pastry chef’s petits fours $14.0
• Apple tart “fine”, vanilla bean ice cream, semi whipped cream $14.0

 Les Fromages served with baguette & lavosh

• Comte cow’s milk hard cheese Jura France with pear & red wine caramel $12.0
• Lingot d’Argental, triple cream - Rhone-Alps France, apricots macerated with saffron $14.0
• Morbier Jura France, cows mil washed rind with a line of blue, apple & sherry vinegar compote $12.0
• All three cheeses $32.0

 Spring Special Lunch Menu

• 2 courses & a glass of wine $42.0
• 3 courses & a glass of wine $49.0

 Spring Special Lunch Menu - Entrées

• Crispy “chipirons” squid & rocket salad with lemon puree vinaigrette N/A
• Quail, foie gras, spring vegetable & ceps terrine, prune & apple chutney, crispy baguette N/A
• Salad Lutèce “Comme Caesar Ritz”, slow cooked egg & house cured salmon N/A
• Caramelised onion soup Alsace Style, croutons & Gruyère N/A

 Spring Special Lunch Menu - Mains

• John Dory fillet, with pan fried polenta & asparagus, beurre blanc N/A
• The famous Cea’s spanner crab lasagne with a creamy crustacean sauce N/A
• Lamb rack “Bohémienne style”, lemon thyme jus, butternut & cumin puree N/A
• Free range duck 18hours braised with potato & leek “Alsace Baeckeoffe” N/A
• Grain fed beef tenderloin chargrilled, Ratte pomme frites & two pepper sauce - supplement $6.0

 Spring Special Lunch Menu - Desserts

• Jivara chocolate “Marquise”, salted caramel, passion fruit & white chocolate ice cream N/A
• Crème brûlée with Tahitian vanilla bean, cassonade crispy pastry N/A
• Floatting island « œuf a la neige » & new season mango N/A
• Warm goat cheese cocotte, walnut & mascarpone N/A

1/ 60 Macgregor Tce, Bardon, QLD, 4065, Australia

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