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Bienvenue


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Bienvenue


 
 
 


Jean-Robert and Richard Brown along with the entire team at Restaurant "L" warmly present this Parisian style restaurant, with a little New York attitude and an abundance of Cincinnati charm.

TO GIVE OUR GUESTS THE MOST ENJOYABLE EXPERIENCE ALL PRICES INCLUDE SERVICE AT RESTAURANT L.

Reservations: 513.760.5525
 



Queen City Square, 301 E 4th St. Suite 450, Cincinnati, Ohio 45202
Visit Jean-Robert's full family of restaurants

 
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Luncheon


11:30am–2pm

Luncheon


11:30am–2pm

SOUP

APPLE RUTABAGA, Garnished with raisins, apple, walnuts  $9

LOBSTER BISQUE, fondue of zucchini, brandy chantilly cream  $12

SOUP DU JOUR  $10

 

SMALL PLATES

TART FLAMBE, bacon, onion, creme fraiche, parsley, lemon zest  $12

SEAFOOD TERRINE, shrimp, scallops, halibut, potato mousse wrapped in leeks,
served with a fennel salad dressed in a lemon vinagrette  $18

FRENCH SCRAMBLE EGGS, cured salmon and roe, onion cream, brioche toast  $12

PORK TERRINE, cornichon, whole grain mustard, field greens, crostini  $13

FOIE GRAS, chaud, huckleberry, eggplant with duck confit, caramel flan, almond-($9 supplement)  $25

 

SALAD

APPLE WOOD SMOKE TROUT, over endive and radicchio salad, cured salmon rosette, cider vinagrette  $19

LAMB SAUSAGE, toasted couscous, champagne vinagrette, raisin, cucumber, pickle, red onion, harissa yogurt  $18

ROASTED BEET, lemon honey creme fraiche, hazelnut, arugula, red onion dressing  $15

BOSTON BIBB, avocado, heart of palm, red onion, shallot banyuls vinagrette  $17

LYONNAISE SALAD, crispy duck confit, poached egg, frisse lettuce, duck bacon vinagrette  $17 

 

TARTINE (sandwiches)

TUNA SALAD, egg, celery, pickled shallot and turnips, bibb lettuce 19

COUNTRY HAM, coppa, radishes, apple, herb butter 18

BRAISED BEEF BRISKET, marinated cucumber, remoulade of carrot and kohlrabi, 19

ROYAL CHICKEN BLT, Hill Farm chicken breast, crispy candied bacon, tomato jam, avocado, egg au plat  $18

BURGER, cheese fondue, confit tomato, onion compote, crispy shallots, bibb lettuce, brioche bun  $22

 

LARGE PLATES

SWISS CHARD, sweet onion, goat cheese, wrapped in phillo dough, served with roasted red pepper sauce, medley of mushroom, egg au plat  $22

COD, fingerling potatoes, kale, mussel broth, pork sausage and butter nage  $26

FILET OF TURBO, scallop mousse, spinach, lobster sauce  $26

BRAISED VEAL CHEEKS, sweet bread ravioli, peal onions, kale, blanchette sauce  $28

KING SALMON, smashed olive oil yukon potatoes, lima beans, rosemary butter sauce  $29

CLASSICAL ROSSINI FILET, grilled tenderloin of beef, foie gras, Madeira truffle sauce  $34 

 

DESSERT

CREME BRULEE  $10

VALRHONA JIVARA MILK CHOCOLATE TART, salted caramel ice cream  $12

SEASONAL CRISP, almond streusel, vanilla brown butter ice cream  $10

CHEF’S SELECTION, three Sorbets  $9

 

Service Included

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Menu Gourmand


Menu Gourmand


JONAH CRAB, radishes, avocado, potato, salad greens

RUTABAGA, apple soup, raisin, walnut

FOIE GRAS, chaud, huckleberry, eggplant, duck confit, caramel fian

LEMON SNAPPER, sun choke, caro root, hearts of palm, citrus emulsion

SQUAB, parsnip, Brussels sprouts, pear, truffle beurre rouge

CHEESES, selection of domestic and imported

SWEETS, farindole of sweets


 


Menu Gourmand $125    Wine Pairings $65

Service Included


 
 

CAVIAR, champagne poached egg, onion creme fraîche, toast, blimini

Local Paddle Fish, Big Fish Farm | 1oz  $60

Royal Ossetra Caviar, Petrossian | 1 oz  $170

 
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Prix Fixe


Prix Fixe


COURSE | 1


SQUASH, duo of soup and quiche, watercress, goat cheese

TUNA, seared, sunchoke, hearts of palm, kohlrabi, red seaweed, hazelnut, meyer lemon puree

MAINE LOBSTER, mango, celery root, avocado, pistachios ($7 supplement)

CURED SALMON, beet “Barigoule”, potato horseradish croquette, onion cream, egg mimosa

VENISON CARPACCIO, pear, beech mushrooms, miso

FOIE GRAS, classic terrine, apple, kabocha squash, black quinoa ($7 supplement)


 

COURSE | 2


RAVIOLIS, sheep milk cheese, cauliflower, sunflower seeds, swiss chard, garlic foam

SCALLOP, pork belly, glazed turnips, scarlet beans, pork broth

QUAIL, chorizo, golden raisins, soft red corn grits, baby squash

FOIE GRAS, chaud, huckleberry, eggplant, duck confit, caramel flan, almond ($9 supplement)

SWEET BREAD, cardamom, date, jicama, shallot, citrus salad, veal jus


 

COURSE | 3


ARCTIC CHAR “VIENNOISE”, fondue of spinach, carrot vichy, beech mushrooms, beurre blanc, jasmine rice

JOHN DORY, parsnip, baby leeks, tatsoi, maitake mushroom, light pink peppercorn cream sauce

WALOO, salsify, black trumpets, napa cabbage, carrot nage

CHICKEN CORDON BLUE, Hill Farm, tian of potato, bell pepper and swiss chard fondue, pommery mustard jus

DUCK, chestnuts, pineapple, barley, red cabbage, duck jus

FILET MIGNON, butternut squash, nebrodini mushrooms, house "pomme dauphine", bordelaise
($10 supplement)

WILD BOAR, sweet potatoes, red peas, Brussels sprouts, pearl onions, ver jus, pork reduction ($12 supplement)

VEGETARIAN, seasonal vegetable composition du marche


 


Prix Fixe $89    Wine Pairings $45

Service Included


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About


About


Chef Jean-Robert de Cavel and long time friend maitre d’hôtel Richard Brown are proud to welcome you to Restaurant “L” at Queen City Square.

After working together for over 20 years in some of the finest restaurants in Cincinnati and sharing their love of hospitality, along with the overwhelming support of an entire city, they are proud to collaborate on their latest venture in the most significant new landmark in the Queen City.

The restaurant name “L” came to life when the simple, yet powerful realization occurred to them that both of their unique daughters’ first names share the letter “L”. No other name could remotely better capture their dedication.

Richard Brown and Jean-Robert along with the entire team at Restaurant “L” warmly present this Parisian style restaurant, with a little New York attitude and an abundance of Cincinnati charm.