Tartare de Bœuf [Beef Tartare] 28
Cornichon, egg yolk emulsion, Mountainoak Gouda, toasted sourdough
Monday to Friday, 11:30am to 2pm
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] 24
Grainy mustard, pickles, toasted sourdough
Bouillabaisse [Bouillabaisse] 34
Lobster broth, seafood, Champagne vinaigrette, mirepoix, lobster aioli · served warm
Tarte Tatin de Courgette [Zucchini Tart] 26
Tomato jam, eggplant caviar, Mimolette
Salade d’Endives [Endive Salad] 25
Green goddess, crème fraîche, radish, chèvre
Carpaccio de Cerf [Venison Carpaccio] 26
Juniper, Tête de Moine, hazelnuts vinaigrette
À la carte
Plats Principaux
Fillet de Truite [Roasted Trout] 45
Tomato butter, olives, capers, parsley, zucchini
Suprême de volaille [Stuffed Chicken] 44
Black truffle and mushroom, seasonal vegetables, vermouth
Turbot Poêlé [Seared Turbot] 53
Kombu velouté, pickled lemon, miso butter, seasonal greens
Canard Confit [Duck Confit] 58
Crispy duck leg, white bean ragout, pork hock, jus, frisée, mirepoix
Steak Frites [Wagyu steak] 78
8oz bavette, frites, bone marrow truffle butter · Add Béarnaise +5
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
8oz rib cap, Comté, Béarnaise, sesame bun, 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 d’Argentine [Red Shrimp] 28
Argentinian red shrimp, tomato, horseradish
Huîtres [P.E.I. Oysters] 28 / 56
East Coast oysters, horseradish, Serrano mignonette
La Sélection Complète
[Mussels, Scallops Crudo, Lobster Claws, Argentinian Red Shrimp, Half-Dozen Oysters] 135
Serves 2–3
Oysters and Caviar
Caviar de Siberie [Siberian Caviar] 95
Toasted brioche, shallot, egg, crème fraîche, chive · 10g tin
Caviar d’Ossetra [Ossetra Caviar] 120
Toasted brioche, shallot, egg, crème fraîche, chive · 10g tin
Caviar et Huîtres [Caviar and Oysters] 135
12 P.E.I. oysters and 10g Siberian 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
Langres
Etorki
Le Douanier
Mimolette
Mountainoak Gouda
Grey Owl
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 3, rhum agricole, fresh cane juice, cane syrup, lime
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 float
Lucie Martini 19
Peach Black tea infused Elix vodka, peach brandy, Lillet
Boulevardier 19
Canadian corn whisky, Cocchi, Campari
Vieux Carré 22
Martell Cognac, Cocchi, Bénédictine, bitters
Massalia 21
Gin, lavender syrup, pear liqueur, lemon
Henri-Louis 17
Ricard, orgeat, lemon, club soda, thyme
Apéritif
Our Spritz 22
Luc Belaire Rare Rosé, raspberry liqueur, grapefruit, rosemary
Arsenic 16
Lillet blanc, violet, botanical blend, Absinthe mist
Pink Mistral 16
Grapefruit liqueur, white vermouth, grapefruit, ginger beer, mint, Peychaud’s
Le Petit Cobbler 18
Coconut liqueur, Manzanilla, pineapple, orange, orgeat, bitters
Black Tie 45
Johnnie Walker Blue, Remy Martin VSOP, Spirit of York coffee liqueur, chocolate bitters
Les Sans
Cane No. 0 14
Cane distillate, fresh cane juice, cane syrup, limes
Temps d’été 16
Passion fruit, vanilla, smoke & tonic
Faux-groni 19
Botanical blend, Italian-style bitter, NA sweet vermouth, blood orange
Vins au verre
Pétillant
Blanc de Blanc Brut 22
2016 Kew Vineyards, ‘Blanc de Blanc’, Niagara, Ontario
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, Niagara, Ontario
Pinot Gris 23
2024, Dom. Clos Jordanne, ‘Beurot’, Niagara, Ontario
Sauvignon Blanc 26
2024 Bernard Fleuriet, Sancerre, Fr
Rosé
Cabernet Franc and Grolleau 22
2025 Thibaud Boudignon Rosé, Loire, Fr
Rouge
Gamay 17
2022 Stephane Aviron, Beaujolais, Fr
Grenache Blend 19
2023 Ch. Roquefort ‘Gueule de Loup’, South Rhône, Fr
Syrah 27
2023 Black Bank Hill, ‘l’Hirondelle’, Beamsville, Ontario
Merlot Blend 28
2020 Château Tour Bayard, Saint-Émilion, FR
Gallery
From the lunch table.
Plates, raw bar, and the midday table at Lucie, photographed for the September lunch launch.
Reservations
Book lunch at Lucie.
Lunch is served Monday to Friday, with bookings through OpenTable.
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