LUCE DINNER MENU

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

 

Veloute of Celeriac & Pear   14
Toasted Almond Mousse, Coffee, Sage

 

Tartar of Prime Beef, “Sun Dried Spices”   16
Anchovy & Garlic, Toasted Rye


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

 

Artisan Foie Gras “Chaud et Froid”   22
Pippin Apple Jam & Crispy Lentils, Brioche


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

 


 

Pacific Tai Snapper   36
Spring Onions and Marinated Baby Artichokes


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


Roasted Breast of Chicken, "Boudin Blanc"   30
Green Asparagus Farrotto, Young Garlic, Berber


Prime NY Strip Steak, Cooked Slowly with Savory Garlic   42
Jerusalem Artichokes, Red Onion Marmalade, Yellowfoot Chantrellles


Spring Lamb, Roasted with Herbs & Butter   40
Baby Carrots & Black Trumpet Mushrooms, Toasted Buckwheat

 
Biodynamic Carnaroli Rice & Emmer Wheat “Risotto”   24
Kale Pesto & Kuri Squash, Pepitas

 

Chef's Tasting Menu
(Available Tuesdays to Saturdays)