BRASSERIE

The Luke features contemporary Mediterranean cuisine at its core, but influenced by Chef Vincent’s vast experience cooking in some of the world’s best kitchens. Dishes possess rich flavors, and a presentation that is simultaneously spectacular and unpretentious.

menu

garden

golden peach . burrata . speck . white balsamic . almonds

baby gem lettuce . gorgonzola dolce . pistachio

white asparagus . white truffle dressing . cashew . pecorino

sea

hamachi . avocado . preserved ginger . thai basil

litteneck clams . pancetta . cilantro . confit garlic

sea scallop . sunchoke . preserved lemon

jumbo shrimp . fresno pepper . garlic confit

ceviche of fluke . jalapeno . shallot . fuji apple . fennel

pasta / grain

creamy white polenta . soft egg . maitake . fresh black truffle . mascarpone

rigatoni . sausage . baby kale . chestnut

tagliatelle sweet red crab . chili . lemon . oilve oil

main
(to be shared )
( for 2 or more ….)

american red snapper . leek . castelvetrano olive . caper . pistachio

aged prime rib eye . parsnip mousse . baby turnip . smashed butter potato

pork duo . bacon . brussel . pear . shank

whole grecian branzino . crisp artichoke . sweet onion

free range chicken . cooked 3 ways . yukon potato

*menu subject to change

Scroll to Top