Luce Bar & Kitchen

A refreshing blend of fresh grapefruit juice, elderflower liqueur, and crisp prosecco, garnished with a bright citrus wedge.

A classic Italian aperitif combining Aperol, prosecco, soda water, and a fresh orange slice.

A fiery twist on the classic margarita made with Jimador silver tequila, Cointreau, fresh lime, agave, and an extra kick of serrano chile.

A traditional, perfectly balanced margarita crafted with Jimador silver tequila, Cointreau, agave, and fresh lime juice.

A savory Mexican beer cocktail featuring Mexican lager, Clamato, fresh lime juice, hot sauce, and Worcestershire.

A fruity variation of the classic mule utilizing house-infused strawberry bourbon, fresh lemon, bitters, and ginger beer.

A bold, island-inspired cocktail made with house-infused breakfast tea rum, Angostura bitters, fresh lime juice, and ginger beer.

An upscale botanical gimlet featuring Stoli cucumber vodka, elderflower, fresh lime juice, simple syrup, and a splash of prosecco.

Crispy golden cauliflower florets tossed in a glossy gochujang buffalo sauce, topped with Danish bleu cheese and green onion.

Crispy coconut-crusted shrimp served alongside a sweet and tangy orange chili dipping sauce.

Fresh cubes of ruby-red ahi tuna poke tossed in ponzu and sesame, served with wasabi aioli, rice crackers, and wonton chips.

Hand-cut crispy fries dusted with grated parmesan and truffle oil, served with a side of creamy roasted garlic aioli.

Fresh mussels simmered in a savory garlic, shallot, stewed tomato, and white wine butter sauce, served with crusty bread.

A colorful salad featuring golden beets, mixed greens, herbed garlic goat cheese, brioche croutons, and honey dijon vinaigrette.

Nourishing salad of arugula, red quinoa, harissa hummus, herb feta, cumin-honey carrots, radish, sunflower seeds, and apple cider vinaigrette.

Japanese-style crispy karaage mushrooms dusted with miso furikake and served with togarashi aioli and black vinegar dipping sauce.

Delicate local rockfish carpaccio dressed with strawberry-rhubarb vinaigrette, basil oil, almonds, dehydrated strawberries, and fennel herb salad.

Hearty artisan pizza layered with savory Italian sausage, portobello mushrooms, caramelized onions, roasted red peppers, and mozzarella.

A fun fusion pizza with American cheese, seasoned ground beef, bacon, caramelized onions, pickles, and special burger sauce.

Gourmet BLAT on toasted sourdough loaded with house-smoked bacon, garlic aioli, peppery arugula, fresh guacamole, and ripe tomato.

Delectable melt combining line-caught tuna, blue crab, dijon herb aioli, and bubbling aged white cheddar on toasted sourdough.

Crispy fried chicken sandwich served on house-made Castelvetrano olive focaccia with lemon caper aioli, crispy capers, and arugula.

Hearty Italian sub featuring tender lamb and pork meatballs, spicy marinara, and melted mozzarella on an Italian roll.

Classic reuben featuring house-smoked pastrami, tangy sauerkraut, melted Swiss cheese, and dill dijon aioli on toasted rye.

Tender lamb barbacoa tacos served on corn tortillas with vibrant tomatillo salsa, white onion, radish, and micro cilantro.

Pan-seared salmon fillet served over flavorful black rice, red coconut curry, onions, bell peppers, and fresh spinach.

Golden-brown crispy skin half chicken served alongside layered potato pavé, tender broccolini, onion soubise, and chipotle oil.

Stuffed pappardelle pasta tossed with Italian sausage, caramelized onion, ricotta, white wine cream sauce, gremolata, parmesan, and pistachio.

Market catch of the day served over dashi barley rice, miso-glazed zucchini and corn, umeboshi sake glaze, shiso oil, and sesame.

Prime flat iron steak cooked to perfection, served with house-cut fries and a rich, traditional au poivre peppercorn sauce.

Roasted half free-range chicken served over velvety celery root puree, tomato fricassee, and sautéed broccolini.

Fresh local catch served over sesame kale, roasted green rice, pickled daikon, and a savory yuzu miso glaze.