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

 

LUCE A LA CARTE DINNER MENU

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

 

King Salmon Confit, Crème Fraiche   17
Marinated Baby Beets, Pearl Onion, Pickled Mustard Seeds

 

Chilled Green Asparagus, Preserved Meyer Lemon   16
Fresh & Aged Ricotta, Baby Escarole, Fava Flowers

 

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

 

Potato Gnocchi, Devil's Gulch Pork Ragu   17
Chili, Fennel Pollen, Grana Padano


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

 


 

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

Pacific Halibut, Poached in California Olive Oil   32
Baby Artichokes, Snap Peas, Spring Onion Consommé


Roasted Breast of Chicken with "Boudin Blanc"   34
Baby Leeks & Potatoes, Morel Mushroom

 

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

Duck Breast, Poached & Roasted   36
Baby Carrots, Slowly Cooked with Red Wine & Honey, Lentils, Tangerine

 
California Arborio Rice, Creamed with Green Garlic   24
Smoked White Cheddar, Fava Beans, Slow Cooked Egg

 

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.