Full Bar
Seasonal Cocktails
Notable Wine List
Private Dining Available
Weekend Brunch Available
Takeout Available
Outdoor Dining Available
LM Le Restaurant brings neighborhood fine dining to Lincoln Square with a blend of chef-driven contemporary French cuisine, impeccable team service, and an upscale yet welcoming environment.
The restaurant boasts the comfort and familiarity of a favorite neighborhood haven and the sense of occasion usually reserved for high-end destination establishments. Executive Chef Bradford Phillips' fine-dining experience includes such notable venues as Blackbird, Gordon, NoMI, and Tru. Phillips’ seasonal menus offer up an American perspective on contemporary French cuisine. Accented with dusky oranges and deep browns, LM boasts three separate candlelit dining areas, each with an intimacy that belies the restaurant's interior seating capacity of 50. A semi-open kitchen faces a small bar that seats eight and holds several tables with white linen table clothes and a well-appointed three-season garden in the rear of the restaurant seats 32. All of these elements work in harmony to create a setting at once sophisticated and embracing.
sample menu selections
appetizers:: Poached Farm Egg10 Wild mushroom ragoût, brioche, and Parmesan bread crumbs Torchon of Foie Gras18 Fig jam and Maldon sea salt Sautéed Veal Sweetbreads13 Caramelized onion ravioli and sauce Zingara Tuna Tartare13 Crispy feuille de brik, harissa, lemon, and cucumber Fleur de Maquis12 Rocket salad, baby beets, and hazelnut vinaigrette
soups and salads:: Lobster Bisque9 Lobster beignets and celery sprouts Yellow Split Pea8 Crème fraîche, croutons, and chives Baby Spinach6 Bleu d’Auvergne, pear, spiced walnuts, and red wine vinaigrette
entrées:: Lake Superior Whitefish19 Ragoût of Burgundy snails, potato purée, and garlic-parsley aïoli Pan-Roasted Poussin20 Confit leg, French gnocchi, chanterelles, and brown butter-chicken jus Braised Veal Cheeks22 Garlic panisse, tomato confit, picholine olives, and salted almonds Pan-Seared Diver Scallops23 Sunchokes, Brussels sprouts, lardons, and Banyuls vinegar gastrique Grilled Wild Sturgeon25 Hearts of palm, artichokes, baby carrots, and Barigoule vinaigrette Pumpkin Risotto18 Roasted pumpkin, Parmesan, and truffle crème Grilled Strube Ranch Sirloin26 Peppercorn crust, garlic-soy jus, and frites
Pan-Roasted Pork Loin22 Swiss chard, caramel baby turnips, and apple-radish salad Herbed Crêpes20 Housemade ricotta, baby vegetables, and green lentil ragoût
desserts:: Tarte Tatin For Two11 Tarte Peanut Butter Cream8 Milk chocolate, peanut crisp, and honey mousse Manjari Chocolate Flourless Cake9 Chocolate cream and dark chocolate mousse Tarte Citron8 Red fruit coulis, lemon curd, and meringue
brunch:: Sourdough Pancakes10 With elderberry preserves and vanilla butter LM Omelette10 Camembert, caramelized shallots, and spinach Brioche French Toast10 Roasted pears, maple syrup, and crème chantilly LM Benedict13 English muffin, ham, arugula, tomato, and sauce Choron
