LUCE DINNER MENU

 

Tartar of Spring Lamb with Marin Meadow Cress 16
Confit Garlic & Anchovy, Fava Beans, Hazelnut

 

Veloute of Celeriac & Pear, Coffee Iced Milk 16
Marinated Fennel, Cocoa & Almond

 

Wild King Salmon Confit 18
Pickled Pearl Onion & Baby Beets, Crème Fraiche, Sorrel


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


Monterey Abalone & Diver Scallop, Ginger Scented Duck Consomme 22
Squid Ink & “Broken Grains”, Pumpkin Paper


Handmade Sweetbread Ravioli, Crispy Sweetbreads   19
Mustard Leaves & Shaved Black Truffle

 


 

Pacific Snapper & Baby Octopus 36
Smoked Potato, Green Olive, Lemon Balm


Maine Lobster, Poached in Salted Butter 40
Fennel, Strawberries Poached in Red Verjus, Fava Beans


Breast of Chicken, Poached & Roasted, "Boudin Blanc" 34
Medjool Dates, Cauliflower, Berber Spice


Rib Eye of Prime Beef, Roasted with Green Garlic 42
Oxtail Marmalade, Spring Peas & Baby Turnips


Herb Roasted Lamb Loin, Crispy Belly 36
Baby Carrots & Broccoli di Ciccio, Fermented Black Garlic

 

Dry-Aged Carnaroli Rice & Emmer Wheat “Risotto”    24
Wild Nettles, Roasted Baby Artichokes, Slow Cooked Egg

 

Chef's Tasting Menu
(Available Tuesdays to Saturdays)

Supper Menu
(Available Sundays & Mondays)