LUNCH
COCKTAILS
PASTIS
Pernod Ricard and water
7.00
CHAMPAGNE AU PECHE
champagne and fresh peach purée
8.00
FRENCH “75”
cognac, fresh lemon juice and champagne
8.00
ABSINTHE SUISSE
Herbsaint, orange flower water,
crème de menthe and egg white
8.00
OJEN FRAPPE
Ojen and Peychaud’s bitters over ice
8.00
SAZERAC
rye, sugar, Peychaud’s bitters and Herbsaint
7.00
MINT JULEP
bourbon, cane syrup and mint
8.00
SCARLETT O’HARA
Southern Comfort and cranberry juice
7.00
FROM THE RAW BAR
served with cocktail, mignonette,
rémoulade and ravigote sauces
“Le Grande Plateau de Fruits de Mer”
lobster, crab, oysters, shrimp, mussels, clams
for 2 people 40.00/for 4 people 75.00
“Le Plateau” of P & J oysters half dozen 7.00
dozen 12.00
“Le Plateau” of jumbo Louisiana shrimp
half dozen 11.00
dozen 21.00
“Le Plateau” of Prince Edward Island mussels
raw on the half shell
or lightly cooked
8.00
“Le Plateau” of Nantucket Bay
littleneck clams raw on the half shell or lightly cooked
11.00
COLD APPETIZERS
pâté de campagne of wild boar
with watermelon pickles,
mustard and gelée
8.00
pâté of Louisiana rabbit and duck livers
perfumed with truffle and
country bread croutons
7.00
rillette of Berkshire pork
with savory marmalades and
grilled country bread
9.00
terrine of slow cooked foie gras
with toasted brioche
and sea salt
16.00
crabmeat maison
with fresh herbs, local greens
and country bread croutons
13.00
SALADS
salad of chicory, lardons of Allen Benton’s bacon,
croutons and soft poached yard egg
with Creole mustard and tarragon
9.00
salad Lüke
local bibb lettuce, cucumbers,
carrots, beets and
buttermilk dressing
10.00
roasted beets
with Clemson blue cheese
and spiced pistachios
7.00
warm bittersweet plantation goat cheese salad
heirloom tomatoes, country ham
and croutons
12.00
fried oyster, bacon,
romaine and avocado salad
10.00
HOT APPETIZERS
pied de cochon
“croustillant” sauce Gribiche
7.00
roasted oysters with wild mushrooms,
bacon and aioli
9.00
Bädischer kalbskopf
warm calves head terrine with
Creole tomato vinaigrette
10.00
grilled housemade boudin noir
with a sauté of potatoes,
apples and onions
11.00
flamenküche
thin Alsatian onion tarte
with bacon, caraway and
Emmenthaler cheese
12.00
SOUPS
LeMaire’s crab and corn bisque
6.00 bowl / 3.50 cup
seafood gumbo á la Creole
8.00 bowl / 4.50 cup
matzo ball and roast chicken soup
7.00 bowl/4.50 cup
EXPRESS MENU
cup of soup
entrée of the day
15.00
SPÉCIALITÉS
Sunday
beef short ribs and
slow cooked tripe with Creole tomatoes and hearty herbs
over Louisiana popcorn rice
Monday
white bean and duck cassoulet slow cooked with
pork sausages, smoked bacon, and duck confit
Tuesday
whole roast “cochon de lait”
with cherry mustard and stewed greens
Wednesday
slow cooked beef brisket with
horseradish ravigote sauce
and bouillon potatoes
Thursday
blanquette of local veal cheeks and
wild mushrooms with potato gnocchi
Friday
redfish “court-bouillon”
with crab, shrimp, oysters
and rice
Saturday
pan roasted calves’ liver
over pommes sauté with
fresh fig and balsamic
MAIN COURSES
Louisiana speckled trout
meunière or amandine
19.00
with jumbo lump crabmeat
add 10.00
moules et frites
Prince Edward Island mussels steamed with garlic
and thyme with housemade fries
17.00
shrimp farci
with blood orange hollandaise, crabmeat and shrimp
15.00
omelet of local crabmeat
asparagus, fleur- de- teche cheese and chives
16.00
jumbo Louisiana shrimp “en cocotte”
with Anson Mills cream white corn grits
and Jacobs andouille
21.00
choucroute maison
of housemade sausages and slow cooked Berkshire
pork belly, cochon de lait, and knuckles
12.00
entrecôte grillée au frites
with maître d’hôtel butter or sauce béarnaise
28.00
with jumbo lump crabmeat
add 10.00
steak au poivre
grilled strip sirloin with green peppercorn sauce
26.00
“BLT”
Buster crab, heirloom tomato, Allen Benton’s bacon,
and lettuce sandwich
17.00
Lüke burger
made of local Charolais beef, Allen Benton’s bacon,
onions and Emmenthaler cheese with housemade fries
16.00
pressed sandwich of whole roast “cochon de lait”
with cherry mustard and housemade fries
13.00
grilled paillard of organic chicken
with arugula, ham, crostini, and sugarcane vinaigrette
13.00
croque monsieur
or croque madame et frites
10.00
jagerschnitzle mit spätzle
panéed veal cutlets with chanterelle and
15.00
oyster mushrooms
jumbo lump crabmeat
add 10.00
sides 5.00
creamer potatoes
pommes purée
spätzle
sautéed haricot verts
housemade fries
Anson Mills grits
gratin dauphinoise
asparagus