Kindly note that our Chef's Tasting Menu is offered Tuesdays through Saturdays only, and not available on Sundays and Mondays.
LUCE A LA CARTE DINNER MENU
*Due to the seasonal nature of our menus, items may be subject to change without prior notice.
King Salmon Confit, Crème Fraiche 17
Marinated Baby Beets, Pearl Onion, Pickled Mustard Seeds
Chilled Green Asparagus, Preserved Meyer Lemon 16
Fresh & Aged Ricotta, Baby Escarole, Fava Flowers
Tartar of Prime Beef, Broccoli Romanesco “Gremolata” 17
Confit Egg Yolk, Pine Nuts, Nasturtium
Pacific Blue Prawn, Roasted with Espelette Chili 18
Lemon, Pistachio, Brown Butter
Pacific Amberjack, Lightly Marinated in Yuzu & Olive Oil 19
Trout Roe, Avocado, Forbidden Rice
Poached Strawberry, Rhubarb & Hibiscus Jam, Walnut
Château Laribotte Sauternes, 2011 16
Potato Gnocchi, Devil's Gulch Pork Ragu 17
Chili, Fennel Pollen, Grana Padano
Handmade Sweetbread Ravioli, Crispy Sweetbreads 24
Truffle Emulsion, Mustard Leaves
Gulf Snapper, Seared on the Plancha 34
Maitake Mushrooms & Toasted Farro, Sunchoke, Gooseberries
Pacific Halibut, Poached in California Olive Oil 32
Baby Artichokes, Snap Peas, Spring Onion Consommé
Roasted Breast of Chicken with "Boudin Blanc" 34
Baby Leeks & Potatoes, Morel Mushroom
Prime New York Strip, Slowly Cooked with Rosemary & Garlic 42
Caramelized Salsify, Date-Coffee Marmalade, Trumpet Royale
Duck Breast, Poached & Roasted 36
Baby Carrots, Slowly Cooked with Red Wine & Honey, Lentils, Tangerine
California Arborio Rice, Creamed with Green Garlic 24
Smoked White Cheddar, Fava Beans, Slow Cooked Egg
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.