Lutèce

Morels

Inverting the French tradition of stuffing protein with vegetables, these morels are stuffed with chicken and float in a white asparagus velouté with chive oil.

Orvia Duck

A menu staple since day one, this plate changes with the seasons. Duck from New York is served with everything from buckwheat cream and chanterelles to blueberry and Comté.

Charred Napa Cabbage

Another item that’s always been on the menu and represents Lutèce’s philosophy of showcasing vegetables: Roasted cabbage is accented with a tahini dressing, shaved Parmesan cheese, and furikake.