Lacroix blends bold, seasonal flavors with a curated beverage program featuring inventive cocktails and thoughtful wine pairings. From start to finish, every element is crafted to surprise and delight.
Note that menu items are subject to change based on seasonality and availability.
Monday to Friday: 6:30 am - 11:00 am
Saturday & Sunday: 7:00 am - 11:00 am
Choice of coffee or tea, choice of juice, scrambled eggs, breakfast meats, potatoes, fruit salad, yogurt, and toast
pastry basket, choice of coffee or tea, juice, and fruit
pastry basket, choice of coffee or tea, juice, and fruit, choice of egg dish or sweet dish, choice of breakfast meat
choice of coffee or tea, choice of juice, choice of acai bowl or avocado toast, choice of fruit
fruits, nuts, seeds, coconut
zesty crème fraiche
add egg
chorizo piperade
traditional accompaniments
poached egg, hollandaise, frisée
with blinis and crème fraîche
butternut squash
served with potatoes and salad
oregano pesto, roasted garlic, vin jaune sabayon
Fillings: spinach, onion, bell pepper, tomato, mushroom, mozzarella, cheddar, gruyère, American cheese, ham, bacon, sausage, chicken sausage, turkey bacon
Add salmon, bacon, sausage, turkey bacon or chicken sausage, truffle, caviar
add salmon, bacon, sausage, turkey bacon, chicken sausage
poached egg, brioche, and hollandaise
poached egg, brioche, and hollandaise
poached egg, brioche, and hollandaise
with frisée and dijon vinaigrette
yogurt, banana, pomegranate molasses
cucumber, pineapple, banana, green apple, lime
mango, pineapple, coconut milk, honey
Orange, banana, coconut milk, whipped cream
add berries or banana
add granola
Our lavish Sunday brunch buffet is available every Sunday from 11:30 am - 2:30 pm
pommes dauphine with caviar and chive
steak tartare with bone marrow
bacon wrapped dates with blue cheese
onion and goat cheese tartlettes
crudite with whipped sun dried tomato feta
grilled toast with lemon butter and breakfast radish
acorn squash brulee tart
butternut squash soup
selection of cured meats and cheeses
steak tartare with bone marrow
broccoli croquette with long hot
selection of cured meats and cheeses
deviled egg with bottarga and trout roe
pork rillette
grilled mushroom with bacon and miso glaze
salmon tartare with creme fraiche and lemon
scallop crudo with coconut dashi
butter toasted brioche with braised rabbit and prune
potato leek soup
east coast oysters
west coast oysters
shrimp cocktail
snow crab claws
blue crab and lobster macedoine
sashimi of salmon, tuna, and hamachi
caviar with toast points and traditional accompaniments
smoked salmon
scrambled eggs
breakfast potatoes
bacon
turkey bacon
breakfast sausage
chicken and apple sausage
castelfranco lyonnaise
vietnamese duck confit salad with pickled vegetables
kale caesar salad
endive salad with orange cardamom vinaigrette
brussel sprouts with maple chili gastrique
chestnut risotto with black truffle
parisian gnocchi with kale pesto
hachis parmentier with lamb
coq au vin
ratatouille nicoise
bouillabaisee
espresso dark chocolate mousse
coconut and guava tart
strawberry oreo fudge
tres leche
orange creamsicle cake
butterscotch krimpets
chocolate coconut macaroon bars
oatmeal cream cookies
basque with strawberry or cherry jam
pineapple upside down cake
cannoli station
leg of lamb with pomegranate and dill
rosemary crusted prime rib
dijon glazed fillet of salmon
loin of berkshire pork
Monday - Saturday: 11:00 am - 2:00 pm
traditional accompaniments
Baerii
Golden Kaluga
Platinum Osetra
classic mignonette
seasonal accompaniments
seasonal accompaniments
bone marrow, chives
gruyère and sourdough
crispy fried leeks
black garlic, tahini, spiced chickpeas, grapefruit
romaine, boquerones, croutons, parmesan, ramp caesar dressing
add: salmon, chicken, or shrimp
bone marrow, caramelized onions,
aged comté, pommes frites
marinated ribeye, roasted peppers,
onions, gruyère, pommes frites
bacon, tarragon, house-made
chips
baby fennel, fingerling
potatoes, butternut squash
button chanterelles, pearl onions, poultry jus
dry aged ribeye, pommes
frites, au poivre
earl grey, lavender
vanilla mousse, strawberry compote
crémeux, sea buckthorn gel
seasonal flavors
seasonal flavors
Wine pairings available upon request.
Tuesday - Thursday: 5:30 pm - 9:00 pm
Friday & Saturday: 5:30 pm - 9:30 pm
thai chili mignonette
ember roasted cocktail sauce
tomato, cucumber
soft farm egg, petit greens
romaine, boquerones, crouton, parmesan, ramp caesar dressing
pistachio, green goddess, coriander
castelfranco & rosa radicchio, stone fruit, rhubarb, citrus vinaigrette
almond, green garlic, citrus
kaluga caviar, chives
gigante beans, smoked beurre blanc, bay leaf oil
wilted spinach, creamy sauce nantua
braised pork, morels, sauce verte
crispy potato, onion, grapefruit
colorado lamb loin, seasonal pickles, arugula blossoms, cured egg yolk
pastured eggs, vin jaune sabayon, petit greens
seasonal petit vegetables, trout roe, citrus & chive beurre blanc
asparagus, fava beans, pea tendrils, arugula pesto
brined heritage breed chicken, potato puree, poultry jus
caramelized onion, aged comte cheese, aioli, brioche, pommes frites
bone in chops, english peas, baby turnips, carrots, lamb jus
8oz prime filet, pommes frites, truffle aioli, sauced au poivre
truffle aioli, chive
poultry jus
Created in partnership with Danny Childs, James Beard Award-winning mixologist and founder of the Slow Drinks movement.
rittenhouse rye, armagnac, dolin rouge, benedictine, peychaud's, angostura
gamay, seasonal fruit, citrus, kirsch, spices
bluecoatgin, pineau de charentes, giffard rhubarb, pisco, rhubarb shrub, sparkling rose
calvados, pastis, suze, green apple, tarragon, tonic
blanco tequila, green chartreuse, cucumber lime cordial, mint
bluecoat gin, crème de noyaux, raspberry jam, lemon, egg white
laird's applejack, smith & cross rum, english breakfast tea, lemon oleo, spices
citadelle gin, noilly prat, orange bitters
citadelle gin, noilly prat, rancio sec, cornichon brine
grey goose vodka, bluecoat gin, kina d'or, sauternes
cognac, chicory coffee syrup, china-china, fresh espresso
planteray rums, rhum barbancout, pineapple, raspberry, oleo
delord armagnaс, yuzu syruр, charteuse ,bitters
baby jane bourbon, quinquina, dolin rouge vermouth
cognac, elderflower, honey, lemon, bubbles
tarragon tea, tonic, lime
yuzu lemonade, athletic golden n/a
earl grey tea, lemon, spices
hibiscus, ginger, lemon, honey, lapsang souchong tea
strawberry & rhubarb shrub, lime juice, soda
All of our desserts are handcrafted by our in-house Pastry Team
hazelnut tuille, spiced vanilla whipped cream
banana, smoked maple
add caviar
sea buckthorn, koji
10yr
20yr
30yr
40yr
1999 sercial
1992 boal
1989 malvasia
1988 terrantez
1977 terrantez
1969 sercial
Lacroix Chef Eric Leveillee heads to East Passyunk's River Twice for an evening of seven course of collaboration.
Reserve
