LALO Blanco Tequila, Fresh Lime Juice With No Added Sugars
Happy Hour
Tuesday-Thursday 4pm-6pm
Specialty Cocktails
$3 Off
Select Beer
$4.00
Select Wine
$5.00
Mule Variations
$6.00
Old Fashioned
$7.00
Excludes super & ultra premium spirits
Mango Margarita
$7.00
Happy Hour Bites
Fried Green Tomatoes (4)
$6.00
Chili Biscuits (4)
$5.00
Catfish Nuggets
$8.00
Gumbo Z'herbs
$7.00
Butcher Burger
$10.00
Mac & Cheese
$7.00
Truffled Brussels Sprouts
$6.00
Sparkling
Champagne Vollereaux Brut, NV Champagne, France
$57.00
Vibrant straw with light golden reflections and consistent fine bubbles. Aromas of white fruits and honey followed by notes of apricot. Creamy and supple with beautiful weight and perfect harmony with the wine's preceding aromas
Rosé
Chateau Kefraya Les Bretchés Rosé, Bekka Valley, Lebanon
$33.00
Fresh and light, bearing a limpid and pale pink robe. This charming and pleasant rosé, particularly marked by Cinsaut, offers a nose of red fruits and citrus smoothly merging on the palate
Whites
Cabert Pinot Grigio, Friuli-Venezia Giulia, Italy
$27.00
Pale yellow in color, with a clearly defined bouquet of delicately scented acacia. On the palate it is dry but gentle, round, full, pleasantly crisp, with hints of nuts and toasted bread
Marine Dubard Sauvignon Blanc Coeur de Mont, Southwest, Vin de France
$31.00
Aromas and flavors of lemon, lime zest and oyster shell, with a subtle ginger note. An elegant combination of silky texture and tensile minerality
Lubanzi Chenin Blanc, Swartland, South Africa
$35.00
Deep straw color showing ripe freshness & complexity. Tropical & stone fruits first, followed by notes of tangerine & lychee on the nose. Round and fleshy, with lychee and white peach, apricot & green apple, flavors, with fresh and bright aciditiy
Calmere Chardonnay, Napa Valley, California, USA
$39.00
Hints of pear with a textured mouth feel of juicy heirloom apple and ripe peach. The finish is clean and vibrant
Reds
Prosper Maufoux Pinot Noir, Bourgogne, France
$41.00
Ruby in color with purple tints. Surprisingly opulent with explosive aromas of fresh fruits like raspberry, black currant and red berry. Perfect balance between freshness and fruitiness
Exem, Bordeaux, France
$39.00
A blend of Merlot and Cabernet Sauvignon wth aromas of ripe red and black fruits for a new style of Bordeaux. The palate is rich and harmonious with tannins that are soft and elegant
Mouton Noir Red Blend Horseshoes Handgrenades, Oregon & Washington, USA
$41.00
Fruit -driven, full -bodied complex red blend. Rich, ripe, voluptuous fruit comes of Southern Oregon Syrah with Washington Cabernet Sauvignon and Merlot to give it complexity and structure
Scholar & Mason Cabernet Sauvignon, Oregon & Washington, USA
$46.00
Aromatically expressive with notes of dark cherries, ripe plum and eucalyptus. The structure is supple and generous with long, elegant tannins and balanced acidity. The finish is concentrated with currant, dark forest fruit, charcuterie and cedar spice
Cabin Fever Antidotes
Lucille's Spicy Bloody Mary
Highway Vodka + Lucille's Bloody Mix
Bottle (1l)$30.00
Woke Punch
Highway Vodka, Lemonade, Strawberry Purée
Bottle (1l)$30.00
Lucille's Margarita
Tequila, Lime Juice, Agave, Triple Sec
Bottle (1l)$30.00
Fresh '75
Gin, Lime Juice, Agave, Champagne
Bottle (1l)$30.00
The Queen Bee
Cognac, Limoncello, Orange Bitters, Lemon Juice
Bottle (1l)$30.00
Summer Sangria
Sweet White Wine, Bourbon, Fresh Oranges, Strawberries, Blueberries, Mint Leaves
Bottle (1l)$30.00
Bottled Mimosas
Tiffany Bluemosa
Blue Curacao, Lemonade, Champagne
Bottle (1l)$30.00
Razzymosa
Raspberry Liqueur, Mango Puree, Champagne, Orange Juice
Lucille's is a dining experience that revives 20th century principles of consistency, service and care with 21st-century culinary innovation.
Ben and Chris Williams have decided to continue the legacy began by their Great-Grandmother, Lucille Bishop Smith. Together, they offer Lucille’s to the Museum District as culinary art curators of a cozy, welcoming environment and a progressive cuisine. They deliver the culinary art history of Southern cooking, and progress our palettes with infusions of European gourmet techniques.