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 Belly “Mi Cuit”, Crème Fraiche   17
Fuyu Persimmon, Radish, Mustard Seed


Butternut Squash, Pickled with Elderflower Syrup, Feuille de Brick   16
Satsuma Mandarin, Whipped Ricotta, Japanese Mint


Hand Cut Beef Tartar, Confit Egg Yolk   17
Puffed Wild Rice, Black Garlic, Marigolds


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

Pippin Apple Jam, Preserved Quince, Walnut

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



Local Black Cod, Slowly Poached   36
Warm Pole Bean Salad "Nicoise", Potato Mousse


Gulf Snapper, Seared on the Plancha   34
Butternut Squash, Baby Bok Choy, Pomegranate, Prawn Glace


Roasted Breast of Chicken with Boudin Blanc   32
Caramelized Parsnip and Apple, Chanterelle, Foie Jus


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

Duck Breast, Slowly Poached & Roasted   36
Lentils "De Puy" & Pickled Huckleberries ,Black Trumpets, Hazelnut

California Arborio Rice, Slow Cooked Egg   26
Wild Nettles, Brussels Sprouts


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.