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


Velouté of Jerusalem Artichoke, Fiorelli 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”   22
Green Apple, Celery, Pistachio
     Château Laribotte Sauternes, 2009   16

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



Pacific Halibut, Poached in California Olive Oil   36
Fresh Shelling Beans, Artichoke, Clams

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

Roasted Breast of Chicken, "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, Black Plums, Chantrelle

Biodynamic Carnaroli Rice & Emmer Wheat “Risotto”   24
Stinging Nettles, Broccoli di Ciccio, Slow Cooked Egg


Chef's Tasting Menu
Available Tuesdays to Saturdays
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.