Chef Leveillee's culinary narrative emphasizes French technique applied to responsibly sourced raw bar offerings and rustic, seasonally driven dishes. The goal is to create an experience that is both refined and inviting, taking guests on a journey through flavor, texture, and presentation.
Dinner menu highlights showcasing this new direction include:
- Hiramasa Crudo: A signature offering from Lacroix’s raw bar.
- Omelette Lacroix: An elevated take on the French breakfast classic with pastured eggs, vin jaune sabayon, and fine herbs.
- Seared Black Bass: Served with seasonal petit vegetables, smoked trout roe, and a citrus and chive beurre blanc.
- Bone Marrow Burger: An upscale version of the classic, featuring caramelized onion, aged comte cheese, aioli, on a brioche bun with pommes frites.
In a significant update, Lacroix has expanded its lunch service, now available six days a week (Monday through Saturday). This service is ideal for both business and leisure gatherings, featuring options from the raw bar, soups, salads, small plates, and sweets. A three-course prix fixe menu is also available. The lunch menu also sees reimagined entrées like a refined Philly cheesesteak and Parisian gnocchi with asparagus, fava beans, and mushroom glace, bringing unexpected creativity to the midday meal.
Furthermore, Lacroix’s beloved Lavish Sunday Brunch will continue its tradition as a Philadelphia institution, renowned for its opulent culinary affair where guests wind their way through the kitchen for house-carved meats and indulge in a showstopping dessert room.
This reimagined culinary program, coupled with impeccable service, aims to provide a versatile and memorable dining experience for every guest, honoring Lacroix's esteemed legacy while looking towards a delicious future.
