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Lumiere French Kitchen

1039 Providence Road
Charlotte, NC 28207


Lumiere Restataurant shines the spotlight once again on fine French Cuisine in Charlotte. The group that brought you The Liberty returns to their fine dining roots. Chef and co-owner Tom Condron taps into his experience in Paris and his time with Jean Louis Palladin to bring Modern French cooking to the Queen City. Operator and co-owner Matthew Pera brings his background with many of Charlotte's best restaurants to make Lumiere fresh and exciting. Myers Park is now home to one of Charlotte's best restaurant experiences, the gorgeously designed and appointed Lumiere.


Charlotte Magazine new logo small 50 Best Restaurants 2016

Charlotte Magazine new logo small 2015 Best New Restaurants


$35 per person (does not include tax or gratuity)



Fresh Baked French Gougeres and Warm “Vichyssoise”

First course (choice of one)

Salade of Pink, Red and Golden Beets - with Medjool Date Puree, Goat’s Cheese Cylinder, Flowers and Local Truffle Honey

Escargot Bourguignon - Braised Tender Burgundy Snails with Mushrooms, Garlic, Lemon and Herb Butter

Fresh Hearts of Palm - with Butter Poached Lobster, Haricot Verts, Shiitakes, Snipped Chives, Creamy Walnut-Oil Dressing

Coquilles St. Jacques - Scallops Gratinéed with Duxelles of Mushrooms, Vermouth, Cream, Lemon and Gruyere

Carnaroli Risotto - with Gulf Shrimp, Oyster Mushrooms, Corn Cream, and Bayonne Country Ham

Second course (choice of one)

Gulf Coast Swordfish “Au Poivre” - with Parsnip Mousseline, Winter Greens, Jumbo Shrimp “Dumpling”, Pancetta Vinaigrette, Sherry Gastrique

“Prime Rib” of Wild Scottish Salmon - with Creamed Organic Spinach, Fondant Potatoes, and Wild Mushroom Demi Glace

Chinese-Style Roast Duck Breast - with Baby Onions, Citrus, Brandied Cherries, Baby Bok Choy, Black Garlic Puree, Duck Leg “Crispy Crepe”

Fillet of Grass Fed Beef and Slow-Braised Beef Short Rib - with French Trumpets, Lentils, Quinoa, Parsley Root Cream and Jus De Viande

Berkshire Pork Chop - stuffed with Mushrooms and Thyme, served with Caramelized Cauliflower Puree, Apples, Mille-Feuille Potatoes

Dessert (choice of one)

Salted-Butter Apple Galette - with Caramel-Hazelnut Ice Cream, Frangipane, Cinnamon Crumble, Caramel Gel

Chocolate Praline Brioche Bread Pudding - with Brandied Cherries, Candied Walnuts, White Chocolate Ice Cream

Blood Orange Crème Brulee - with Shortbread Cookie Crumble and French Vanilla Ice Cream

Milk Chocolate Profiteroles - with Warm Chocolate-Pistachio Sauce, Crème Anglaise, Lemon Curd, Shaved White Chocolate

French Artisan Cheese Plate - with Seasonal Accoutrements, Country French Bread