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


Beef Tartar, Toasted Pine Nut Curry, Black Sesame   17
Flowering Cilantro, Black Garlic Vinegar


Pacific Blue Prawn, Roasted with Espelette Chili   20
Lemon, Pistachio, Brown Butter


Pacific Amberjack, Lightly Marinated in Yuzu & Olive Oil   21
Trout Roe, Avocado, Forbidden Rice 

Artisan Foie Gras "Chaud et Froid", Toasted Brioche   26

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   36
Warm Summer Bean Salad "Nicoise", Potato Mousse


Gulf Snapper, Seared on the Plancha   34
Honeynut Squash, Brussels Sprouts, Pomegranate


Roasted Breast of Chicken with Boudin Blanc   32
Fresh Corn Grits, Summer Squash, Foie Jus


Natural New York Strip Steak, Slowly Cooked with Rosemary & Garlic   42
Yukon Gold Potatoes “Anna”, Marinated Trumpet Royale, Swiss Chard 

Duck Breast, Poached & Roasted   36
Pickled Huckleberries, Lentils De Puy, Salsify

California Arborio Rice, Creamed with Sweet Yellow Corn   27
Slow Cooked Egg, Fresh Bay Leaf, 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.