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.


Velouté of Jerusalem Artichoke, Pear   16
Toasted Hazelnut, Cocoa


Tartar of Prime Beef, Fermented Black Garlic   16
Cauliflower, Pine Nuts, Sorrel

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

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

Artisan Foie Gras “Chaud et Froid”, Toasted Brioche   22
Green Apple, Celery, Pistachio
     Château Laribotte Sauternes, 2009   16

Handmade Sweetbread Ravioli, Crispy Sweetbreads   24
Black Perigord Truffles, Mustard Leaves



American Red Snapper, Seard on the Plancha   36
Shelling Beans and Baby Artichokes, Manila Clams

Diver Scallop, Crispy Pork Belly  35
Fennel & Cara Cara Orange, Green Olive Vinaigrette

Roasted Breast of Chicken with "Boudin Blanc"   32
Preserved Quince, Brussels Sprouts, Pomegranate


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

Duck Breast, Poached & Roasted   36
Baby Carrots with Honey & Lavender, Apple, Trompette de la Mort

Biodynamic Carnaroli Rice & Emmer Wheat Risotto   24
Stinging Nettles, Broccoli, Slow Cooked Egg


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


SF Restaurant Week

January 20-31, 2016

DINNER : Available Sundays to Thursdays only
3-courses » $65 per person (excludes tax and gratuity)
* Maximum 6 guests per table. 

Click here for menu 


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.