LUCE DINNER MENU

 

Tartar of Spring Lamb with Watercress   16
Confit Garlic & Anchovy, Fava Beans, Hazelnut


Wild King Salmon Confit   16
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 Consommé   22
Squid Ink & “Broken Grains”, Pumpkin Paper


Handmade Sweetbread Ravioli, Crispy Sweetbreads   19
Mustard Leaves, Truffle Emulsion

 


 

Wild Local Halibut & Sauce Bouillabaisse   36
Summer Squash, Marinated Heirloom Tomatoes, Mint


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, Slowly Cooked with Herbs & Butter   42
English Peas & Favas, Pickled Local Mushrooms, Oxtail Consommé


Herb Roasted Lamb Loin, Crispy Belly   36
Mission Figs, Pickled Eggplant & White Miso

 
Dry Aged Carnaroli Rice & Emmer Wheat “Risotto”   24
English Pea, Roasted Baby Artichokes, Slow Cooked Egg

 

Chef's Tasting Menu
(Available Tuesdays to Saturdays)