Of course, there are specials...
A downloadable version of our full menu is available as a PDF file, including our beverages, regular wine list and reserve selections.
LES SALADES
7.00 Salade Verte
Mesclun salad, Chef’s vinaigrette
12.00 Frisée aux Lardons et Oeuf Poché
Frisée salad with poached egg, bacon and croutons
14.00 Salade d’Endives au Roquefort
Endives salad with Roquefort cheese and walnuts
14.00 Salade de Chèvre chaud
Warm goat cheese salad
13.00 Salade de Betteraves Rouges, Fourme d’Ambert, Mâches et Noix
Red beets, mâche greens, fourme d’Ambert (blue cow’s milk cheese from Auvergne) and walnuts
16.50 Salade Niçoise au Thon frais grillé
Niçoise salad with rare grilled fresh sushi grade tuna
14.00 Salade LUC’S
Ham, roast beef, swiss cheese, hard boiled egg, Boston lettuce, cruditées
LES CLASSIQUES
| 8.00 | Soupe gratinée à l’oignon
French onion soup |
9.00 | Escargots au Pernod
Snails cooked in Pernod |
| P/A | Soupe du Jour
Soup of the day |
8.50 | La Terrine Maison
Chef’s made pâté |
| 11.00 | Les Moules Marinières
White wine, herbs steamed mussels |
15.00 | Le Parfait de Foie Gras et de Volailles
Home made chicken liver and foie gras terrine |
| 15.00 | Le Tartare de Thon ”Japonais”
Hand cut raw tuna, wasabi and crunchy tempura bits |
17.00 | Le Plateau de 5 Fromages et fruits secs
Assortment of 5 cheeses, dried fruits compote |
| 16.00 | L’Assiette de Saumon fumé
Smoked salmon served with potato Gribiche (chives, crème fraîche, capers, cornichons, shallots) |
16.00 | L’Assiette à l’anglaise
One sunnyside up egg, bacon, two english sausages, mashed potatoes, caramelized onions |
| 14.00 | L’Assiette de Charcuterie
Dry sausage, pâté, ham, smoked duck breast |
15.00 | Le Petit Steak Tartare
Seasoned raw beef tartare |
LES SANDWICHES (served with mesclun salad)
9.00 Jambon Beurre Cornichons (+$0.50 avec Fromage suisse)
Ham, butter, cornichons on baguette ( +$0.50 with swiss cheese)
9.50 Pâté Baguette Cornichons
Chef‘s made pâté on baguette, cornichons
11.50 Croque Monsieur
Warm ham and melted swiss and Gruyère cheeses on special bread
12.00 Croque Madame
Croque monsieur served with sunny sideup egg
16.50 LUC’S Burger (avec ou sans fromage suisse ou bacon)
Hormone free home ground beef burger, special bread with or without swiss cheese or bacon, served with french fries (+2.50 for Roquefort cheese)
LES PLATS
29.00 Le Steak Frites Sauce au Roquefort / Beurre Maitre d’Hôtel / Sauce au Poivre Vert
Hormone-free strip loin steak with Roquefort cheese sauce, butter maitre d’hôtel or green peppercorn sauce served with french fries and mesclun
27.00 Le Steak Tartare Classique
Seasoned raw beef tartare, served with french fries
26.00 La Bavette de Boeuf Bercy et Frites
Hanger steak with sautéed shallots served with french fries
22.00 Le Poulet Frites ou Purée de Pomme de terre
Roasted Amish free range chicken with french fries or Yukon gold mashed potatoes
29.00 Le Carré d’Agneau gratin Dauphinois et haricots verts
Herb crusted rack of lamb with sauce provençale, served with potato gratin and haricots verts
27.00 Le Confit de Canard Pommes Salardaises
Crispy duck confit, port wine Sauce, served with pommes Salardaises (mushrooms, shallots)
25.00 Cassoulet Toulousain
Duck, pork and beans stew, recipe from the south west of France
21.00 Les Moules Marinières Frites
White wine, herbs steamed mussels served with french fries
21.00 Les Moules Provençales Frites
Garlic, tomato, fresh herbs steamed mussels served with french fries
26.00 Le filet de Sole, Carottes glacées et persil (Sauce Meunière / Sauce Grenobloise / Sauce Amandine)
Filet of sole with brown butter lemon, capers or sautéed almond sauce served with glazed carrots and parsley
25.00 Le Filet de Saumon Grillé, Epinards Frais Sautés
Grilled fillet of salmon, sautéed spinach and fresh lemon
26.00 Le Pavé de Thon Grillé, Epinards Frais Sautés
Grilled tuna steak, sautéed spinach and fresh lemon
LES GARNITURES
| 6.00 | Frites
French fries |
7.00 | Gratin Dauphinois
Potato gratin |
| 7.00 | Purée de Pommes de Terre
Yukon gold mashed potatoes |
7.00 | Haricots verts
French beans |
| 7.00 | Epinards
Sautéed spinach |
7.00 | Carottes Glacées
Parsley glazed carrots |
LES SPÉCIALITÉS
9.00 |
Vodka Ting Absolut vodka, Jamaican grapefruit soda |
9.00 |
Le Peau Rouge Absolut vodka, Orangina, grenadine |
9.00 |
Le Point of View Mount Gay rum, jamaican grapefruit soda |
10.00 |
Le Zig-Zag Mountgay rum, Cointreau, sweet sherry |
8.00 |
Le Pompier Cassis, dry vermouth, club soda |
11.00 |
Le Paratonnerre Ginger Beer, Meyer’s rum, grated nutmeg |
12.00 |
Le Rum Punch de Mark Overproof, Appleton, Meyers’s rums Pineapple, orange, cranberry juices, nutmeg |
5.00 |
Le Cocktail sans alcool de Marc Orange juice, club soda, grenadine |
Réserve List available – Weekly Specials
$20 cork fee
*Appellations may be changed weekly
In compliance with a requirement from the Connecticut Department of Health, Luc’s Café states that, “thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne Illness.” Every dish is prepared at your order, we appreciate your patience while you wait.
Prix Hors taxe de 6.00% – Le Service n’est pas compris – Visa et Mastercard uniquement – $35 par transaction SVP
20% de service compris pour groupe de 6 personnes et plus
Tax and gratuity not included – Visa & MasterCard only – $35 minimum per transaction please
20% gratuity added on party of 6 and more
-Any Substitution : $4—Split Plate Charge $4
Chef Jason J. Hicks / Sous Chef Fernando Andrade
This menu is a representation of what is served at Luc’s and is subject to change: entrées and prices may vary from what you see here now. A downloadable version of our menu is available as a PDF file, including our beverages, regular wine list and reserve selections.
