Tartare de Beef [Beef Tartare] 28 / 49
Cornichon, egg yolk, Mountainoak Gouda, sourdough
Launching September 10, 2026
Lunch at Lucie
The full lunch menu from Chef Michael Angeloni, built for the pace of downtown Toronto without letting the afternoon feel rushed.
À la carte
Entrées
Terrine Maison [House made Terrine] 28
Grainy mustard, pickles, toasted sourdough
Bouillabaisse [Bouillabaisse] 34
Lobster broth, seafood, Champagne vinaigrette, mirepoix, lobster aioli
Tarte Tatin de Courgette [Zucchini Tart] 26
Tomato jam, eggplant caviar, fresh goat cheese
Salade d’Endives [Endive Salad] 25
Green goddess, crème fraîche, radish, chèvre
Carpaccio de Cerf [Venison Carpaccio] 26
Juniper, Tête de Moine, hazelnut vinaigrette
Mousse de Foie de Volaille [Chicken Liver] 22
St Remy VSOP Brandy, Seasonal Fruit Preserve, Toasted Bread
À la carte
Plats Principaux
Fillet de Truite [Roasted Trout] 45
Tomato butter, olives, capers, parsley, zucchini
Suprême de Volaille [Stuffed Chicken] 44
Truffle and mushroom, charred gem lettuce, hazelnuts, vermouth
Turbot Poêlé [Seared Turbot] 53
Kombu velouté, pickled lemon, miso butter
Canard Confit [Duck Confit] 58
Crispy duck leg, white bean ragout, boudin blanc, jus frisée
Steak Frites [Wagyu steak] 78
6oz bavette, Béarnaise, frites
From the kitchen
Les Spécialités
Lobster Tagliolini [Tagliolini] 56
All egg yolk & spinach pasta, St. Brigid’s butter, Champagne, lemon, chive
add caviar 79 · add black truffle 85 · all of the above 110
Lucie Burger Royale [Lucie’s Burger] 47
6oz rib cap, Comté, Béarnaise, glazed onion, frites
Add Pomme Aligot +14 · Add Fries with Aioli +12 · Add Black Truffle +20 · Add green salad +14 · Add Seasonal Vegetables +16.
Menu details are seasonal and may change. Please share allergies and dietary restrictions when reserving.
Lunch · Prix fixe
Two courses, $55. Three courses, $69.
Pricing is before tax, gratuity, and beverages.
Entrées (choice of)
Terrine Maison [House made Terrine]
Grainy mustard, pickles, toasted sourdough
Noix de Saint-Jacques [Scallops Crudo]
Green apple, tarragon, shallot
Plats Principaux (choice of)
Fillet de Truite [Roasted Trout]
Tomato butter, olives, capers, parsley, zucchini
Suprême de Volaille [Stuffed Chicken]
Truffle and mushroom, charred gem lettuce, hazelnuts, vermouth
Dessert (three courses only, choice of)
Vanilla Crème Brûlée
Pistachio-strawberry macaron, fresh berries, chantilly cream
Mousse au Chocolat Noir
66% dark chocolate mousse, raspberry coulis, chocolate wafer
De la mer
Raw Bar
Moules [BC Honey Mussels] 29
Sauce Marie-Rose
Noix de Saint-Jacques [Scallops Crudo] 32
Green Apple, Tarragon, Shallot
Pinces de Homard [Lobster Claws] 46
Hollandaise
Crevettes Rouges [Red Shrimp] 28
Argentinian Red Shrimps, Tomato, Horseradish
Huîtres [East Coast Oysters] 28 / 56
East Coast Oysters, Horseradish, Serrano Mignonette
La Sélection Complète
[Mussels, Scallops Crudo, Lobster Claws, Argentinian Red Shrimps, Half-Dozen Oysters] 135
Serves 2–3
Oysters and Caviar
Macarron de Caviar [Siberian Caviar] 95
10g tin caviar, charcoal Maccaron shell, shallot, egg, crème fraîche, chive
Macarron de Caviar [Ossetra Caviar] 120
10g tin caviar, charcoal Maccaron shell, shallot, egg, crème fraîche, chive
Huîtres et Caviar [Ossetra Caviar] 120
12 oysters and 10g tin caviar
Chef Michael Angeloni has crafted a menu shaped by two decades in Toronto’s finest kitchens — and built on classical French technique. Precise, seasonal, and deeply his own.
Pour finir
Fromage & Dessert
The French way to slow the evening down. Before dessert. Instead of dessert. Alongside dessert. The cheese cart is here when you’d like it.
Fromage
Bleu d’Auvergne
Brillat-Savarin
Comté
Délice de Bourgogne
Époisses
Etorki
Le Douanier
Mimolette
Mountainoak Gouda
Tomme de Chèvre
Select any three 24
Served with bread and a selection of garnishes.
Select any six 42
Served with bread and a selection of garnishes.
All ten cheeses 64
Served with bread and a selection of garnishes.
Selection curated by Afrim Pristine, Certified Cheese Master and owner of the renowned Cheese Boutique.
Dessert
Citrus Royale 24
Yuzu-lemon mousse, olive oil cake, salted caramel, toasted marshmallow
Mousse au Chocolat Noir 22
66% dark chocolate mousse, raspberry coulis, chocolate wafer
Vanilla Crème Brûlée 22
Pistachio-strawberry macaron, fresh berries, chantilly cream
Paris-Brest 23
Choux au craquelin, hazelnut praline, vanilla-Tonka ice cream, Chocolate Sauce
Ice Cream and Sorbet 14
Two-Scoops of homemade Ice cream or sorbet of your choice.
Du bar & de la cave
Cocktails & Wine by the Glass
House cocktails, apéritifs, zero-proof pours, and vins au verre. Prices in CAD.
Cocktails
De la maison
Dernier Mot 21
Altos Plata Tequila, Maraschino, sapin, gentian, lime
Daiquiri Bloquel 20
Havana Club rum, rhum Agricole, lime juice & oil, cane juice & syrup
Death in Paris 19
Absinthe, mint, grapefruit, sparkling wine
Le S 21
Lot 40 rye, cherry liqueur, Curaçao, pistachio, lemon, black pepper
Goldfish 20
Ungava gin, apricot, verjus, port
Lucie Martini 19
Peach Black tea infused Elix vodka, peach brandy, Lillet
Massalia 21
Gin, lavender syrup, pear liqueur, lemon
Henri-Louis 17
Ricard, orgeat, lemon, club soda, thyme
Apéritif
Lucie Spritz 22
Luc Belair rare rosé, grapefruit, elderflower liqueur, rosemary
Arsenic 16
Lillet blanc, violet liqueur, botanicals, Absinthe, Amarena cherries
Pink Mistral 16
Grapefruit liqueur, white vermouth, grapefruit, ginger beer, mint, Peychaud’s
Les Sans
Cane No. 0 12
Cane distillate, fresh cane juice, cane syrup, limes
Temps d’été 15
Passion fruit, vanilla, smoke & tonic
Faux-groni 19
Juniper, bitter, vermouth, blood orange
Vins au verre
Pétillant
Blanc de Blanc Brut 22
2016 Kew, ‘Blanc de Blanc’, Niagara
Champagne, Grand Brut 39
NV Perrier-Jouët, Épernay, FR
Blanc
Grenache Blanc 16
2025 Dom. l’Amandine, ‘Zan Zan’ S. Rhone, Fr
Blanc de Noir Blend 19
2025 Stratus, Alto White, Ontario, CA
Chardonnay 24
2022 René Bouvier, Bourgogne, FR
Sauvignon Blanc 27
2024 Patrice Moreux, Corty, Sancerre, FR
Rosé
Pinot Noir Cabernet Franc Blend 17
2023 Leaning Post Rosé, Ontario, CA
Rouge
Gamay 17
2022 Stephane Aviron, Beaujolais, Fr
Cabernet Sauvignon Blend 20
2022 Dom. de Triennes, Les Auréliens, Provence, FR
Syrah 22
2021 Julien Pilon, l’Autre Rive, Côte du Rhône, FR
Merlot Blend 28
2020 Château Tour Bayard, Saint-Émilion, FR
Reservations
Book lunch at Lucie.
The lunch experience launches Thursday, September 10, 2026, with bookings through OpenTable.
Book Now