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Lucques latest Menu (long)

Tom P | Apr 1, 200502:05 PM


I have dined at Lucques three times over the last six weeks with various groups of people and have had a chance to try most of the dishes on the latest menu. As usual, the food is wonderful. Below are reviews of some of the dishes, in case any one is thinking of going.

As always, the Club Steak for 2 and the Short Ribs remain on the menu. There is a very good reason these never leave the menu! Yum.

For appetizers, there are three salads. Two of them, -- 1) Butter Lettuce and Crab Salad with avocado dressing and 2) Arugula and Mint Salad with blood orange -- are simple and light, dressed beautifully. If you want a salad with a bit more taste and bite, the Winter Squash Salad (which I don’t think will be on the menu much longer) is terrific, hearty and earthy with an amazing piece of cheesed toast buried in and among the squash and radicchio.

The Kale and Tiger Bean Soup is a must, one of the best soups I have ever had. Rich, with a thick broth, it has a very meaty flavor though I am not sure it even has meat in it.

Finally, the Pan Roasted Squab with Buttered Noodles is about as buttery and decadent a dish as can be imagined. Wow.

As for the entrees:

There are three fish: I have tried two. One is the Whole Fish, which comes head, tail and all. It is easier to eat than you might think, is very fresh and is lighter than most of the menu items. The Pancetta-Wrapped Sturgeon is a steaky fish, and is extremely flavorful. It is one of the better fishes I have had (confession, not much of a fan of fish here, I like shell fish more, so I tend to like a fish that has more of a steaky texture) If you like a good piece of fish, I would give it a try.

The Pork Chop on the menu is also as decadent and rich as you could want. It is just great! And the Roasted Sweet Potatoes that come with it are so excellent that each time I have been, people at the table fight over them.

The Slow Roasted Lamb was the one dish I didn’t go crazy about. It was fine, but didn’t quite have the rich flavors of most of Ms. Goin’s dishes. Some, however, might appreciate that there is something lighter on the menu.

Finally, perhaps the piece-de-resistance, even better than the Pork Chop: Rabbit “Saltimbocca” with chanterelles and soft polenta. Ok, I am sure the people at Lucques might be aghast at the forthcoming description, but think of the most amazing, cheese stuffed, chicken friend steak possible: crunchy on the outside, with incredibly moist meat inside (not gamey at all), beautifully stuffed and laid over cheesy poenta with a marsala type reduction. I had this last night and will be going back soon to have it again.

I hope to hear what others think about the new menu – enjoy.

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