LUCE DINNER MENU

• Velouté of Jerusalem Artichoke 13
  Hazelnut, Pear, Cocoa
   
• Roasted Squash & Baby Chicories 14
  Yogurt, Wild Rice, Brown Butter
   
• Pacific Amberjack, Lightly Marinated in Yuzu & Olive Oil 14
  Spring Onioin, Trout Roe, Avocado
   
• Roasted Diver Scallop 17
  Butter Beans, Broccoli di Ciccio, Hen Consommé
   
• Handmade Sweetbread Ravioli 18
  Crispy Sweetbreads, Truffle

• Striped Bass & Local Clams 34
  Buckwheat, Baby Shiitake, Roasted Vegetable Bouillon
   
• Maine Lobster, Poached in Sun-Dried Spices 38
  Heirloom Cauliflower, Golden Raisins, Caper Berries
   
• Breast of Young Hen, Hen Sausage & Leg Confit 32
  Baby Artichokes, Caramelized Cabbage, Trumpet Royale 
   
• Rib Eye of Prime Beef, Roasted with Garlic & Savory 36
  Smoked Jerusalem Artichoke, Salsify, Spring Onion
   
• Lamb Loin, Roasted in Herbs & Butter, Crispy Belly 34
  Purple Kale Sprouts, Carrots, Yogurt, Pistachio's
   
• Slow Cooked Berkshire Pork Loin 32
  Mandarin Orange, Garnet Yam, Scarlet Turnips, Mustard
   
• Biodynamic, Dry-Aged Carnaroli Risotto 22
  Slow-Cooked Egg, Fontina "Val D'Aosta", Crispy Artichokes
  *White Alba Truffles, $60 supplemental charge
   

Chef's Tasting Menu
Available Tuesdays - Saturdays

Supper Menu
Available Sundays + Mondays