Menu — Lumière | Modern French Bistro

The Full Experience

Chef's Seasonal Tasting

Seven courses that trace the season from garden to sea to sweet. Available for the whole table. Optional natural-wine pairing, +65.

115 per guest

Small plates

Oysters & Mignonette GF4 ea Half-dozen West Coast oysters, champagne-shallot mignonette, lemon.

Heirloom Beet Tartare V15 Roasted golden and crimson beets, horseradish crème, rye crumb, dill oil.

Seared Scallops28 Celeriac purée, brown butter, apple, a whisper of vanilla.

Duck-Liver Parfait19 Cognac, fig jam, toasted brioche, cornichon.

Plates

Rosé Duck Breast39 Parsnip, cherry gastrique, charred scallion, thyme jus.

Butter-Poached Halibut GF42 Leek fondue, brown-butter beurre blanc, sea beans, caviar.

Dry-Aged Ribeye58 Pommes purée, roasted shallot, bordelaise, watercress. For two, +28.

Wild Mushroom Risotto V31 Carnaroli, aged parmesan, truffle, soft herbs.

To finish

Dark Chocolate Cremeux16 Salted caramel, gold leaf, cocoa tuile, crème fraîche.

Tarte Tatin15 Caramelized apple, puff pastry, crème fraîche ice cream.

Cheese Selection22 Three cheeses, honeycomb, quince, walnut, house crackers.

Natural & low-intervention

Grower Champagne, by the glass18 Rotating selection of small-production bubbles.

Orange & Skin-Contact14–22 A short, living list — ask your server what just landed.

Zero-Proof Pairings9 House shrubs, fermented teas, and botanical sodas.

V = vegetarian · GF = gluten-free · Menus change weekly with the season. Please let us know about allergies.