The facts are, admittedly, a little fuzzy: Stephan Outrequin-Quaisser announced in August his plans to reopen Lincoln Square’s Tallulah as a new-French bistro called LM Le Restaurant. The new chef, Brad Phillips, got in the kitchen by the end of that month, and gradually started adding LM dishes to the Tallulah menu. Now LM is live — live enough that TOC is calling it “just opened” — but the phone number sends you to Tallulah’s voicemail, which directs you to Tallulah’s website, which is still live. We’ve basically got no idea what’s going on. What we do know: the grilled Strube Ranch sirloin comes with bone marrow cream, the tuna tartare is spiked with harissa, and the braised veal cheeks are paired with flavor-packed picholine olives. Read on for the full menu, whatever restaurant it is.
APPETIZERS
Poached Farm Egg wild mushroom ragoût, brioche, parmesan bread crumbs
Torchon of Foie Gras fig jam, maldon sea salt
Sauteed Veal Sweetbreads caramelized onion ravioli, sauce Zingara
Tuna Tartare crispy feuille de brick, harissa, lemon, cucumber
Fleur de Maquis rocket salad, baby beets, hazelnut vinaigrette
SOUPS
Lobster Bisque lobster beignets, celery sprouts
Yellow Split Pea crème fraîche, croûtons and chives
SALADS
Baby Spinach bleu d’Auvergne, pear, spiced walnuts, red wine vinaigrette
Mixed Greens shaved cucumber, grape tomatoes, balsamic vinaigrette
ENTRÉES
Lake Superior Whitefish ragoût of Burgundy snails, potato puree
Pan Roasted Poussin confit leg, French gnocchi, chanterelles
Braised Veal Cheeks garlic panisse, tomato confit, picholine olives
Pan Seared Diver Scallops sunchokes, lardons, Banyuls vinegar gastrique
Grilled Wild Sturgeon hearts of palm, artichokes, barigoule vinaigrette
Pumpkin Risotto roasted pumpkin, parmesan, truffle crème
Grilled Strube Ranch Sirloin confit potato, bone marrow cream
Pan Roasted Pork Loin swiss chard,apple-radish salad
Herbed Crêpes housemade ricotta, green lentil ragout
