Kindly note that our Chef's Tasting Menu is offered Tuesdays through Saturdays only, and not available on Sundays and Mondays. 



*Due to the seasonal nature of our menus, items may be subject to change without prior notice.


King Salmon Confit, Crème Fraiche   17
Cantaloupe, English Cucumber, Mustard Seed


Red Beets, Marinated in Elderflower Syrup   16
Blackberries & Shiso, Whipped Ricotta


Tartar of Prime Beef, Broccoli Romanesco “Gremolata”   17
Confit Egg Yolk, Pine Nuts, Nasturtium


Pacific Blue Prawn, Roasted with Espelette Chili   18
Lemon, Pistachio, Brown Butter


Pacific Amberjack, Lightly Marinated in Yuzu & Olive Oil   19
Trout Roe, Avocado, Forbidden Rice 

Artisan Foie Gras "Chaud et Froid", Toasted Brioche   25

Poached Strawberry, Rhubarb & Hibiscus Jam, Walnut
     Château Laribotte Sauternes, 2011   16

Handmade Sweetbread Ravioli, Crispy Sweetbreads   24
Truffle Emulsion, Mustard Leaves



Pacific Halibut, Poached in California Olive Oil   32
English Peas & Fava Beans, Baby Artichokes, Pickled Eggplant


Gulf Snapper, Seared on the Plancha   34
Maitake Mushrooms & Toasted Farro, Sunchoke, Gooseberries


Roasted Breast of Chicken with Boudin Blanc   34
Apricots & Fennel, Gigande Beans, Foie Jus


Prime New York Strip Steak, Slowly Cooked with Rosemary & Garlic   42
Caramelized Salsify, Date-Coffee Marmalade, Trumpet Royale

Duck Breast, Poached & Roasted   36
Pickled Bing Cherries, Morels, Toasted Hazeluts

California Arborio Rice Risotto, Slow Cooked Egg   24
Baby Artichokes, Peas & Fava's, Aged Ricotta


Chef's Tasting Menu
Available Tuesdays to Saturdays only
9-course tasting menu
$95 per person (tax and gratuity not inclusive)  




Luce proudly serves produce from local farmers and is committed to providing sustainable meat and fish.
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs increases your risk of food borne illness.
For parties of 5 or more, an automatic 18% gratuity will be added to your bill.