Lumière.
IIThe Menus

The menu, by the season.

Lumière is, at its center, one tasting menu. We offer a short à la carte at the bar on quieter nights, and a wine list that has grown — slowly and stubbornly — over seven years. The pages that follow are a snapshot. Tonight's menu may already be different by the time you read this.

A single menu, written by the season and the morning’s arrivals.

$285Per guest · Service included
  1. I

    Snow· Neige

    Frozen oyster cream, finger lime, a whisper of dashi. Served on a stone kept beneath the river for one season.

  2. II

    Garden, just before dawn· Le Jardin, avant l'aube

    Twenty-one heritage vegetables from Caldwell Farm, their own broth, fermented kohlrabi, smoked sea salt.

  3. III

    Beetroot, in three forms· Betterave

    Roasted under salt, distilled into glass, ribboned raw. Sheep's milk yogurt, walnut oil, horseradish snow.

  4. IV

    Oyster, plum and the sea· Huître

    Kumamoto oyster, green plum granité, cucumber consommé poured tableside, nasturtium.

  5. V

    Raviolo of brown butter· Raviolo

    A single hand-rolled raviolo, ricotta from Bellwether, sage brûlée, black winter truffle shaved at the table.

  6. VI

    Halibut, hay-smoked· Flétan

    Local halibut smoked over heritage hay, beurre blanc clarified with rye, salt-cured lemon, sea lettuce.

  7. VII

    Pause — palate, palette· Entracte

    A small clear cup of fennel and pine consommé, served with a single warm madeleine still in its mold.

  8. VIII

    Duck, fig, embers· Canard

    Liberty Farms duck, breast roasted on the bone, leg confit folded into a tartlet, black mission fig, charred shallot.

  9. IX

    Cheese, slowly· Fromages

    A small selection from Cowgirl Creamery and Andante Dairy, our own brioche, honeycomb from the rooftop hives.

  10. X

    Pear, cold and warm· Poire

    Williams pear poached in Sauternes, frozen pear yogurt, brown butter crumb, a single sprig of bronze fennel.

  11. XI

    Chocolate, the room· Chocolat

    Single-estate Madagascan ganache, smoked cacao tuile, raspberry gel, a leaf of edible gold. Served with the lights lowered.

  12. XII

    A small farewell· Mignardises

    Bergamot pâte de fruit, salted caramel praline, lavender shortbread. Served with our house tisane of verbena and rose.

A Sample Pairing

Snow with a chilled Jura savagnin · Beetroot with a 2019 Sancerre rouge · Duck with a Côte-Rôtie · Chocolate with a 20-year tawny.

The full pairing of seven glasses is $185 per guest; a reserve pairing and a non-alcoholic pairing of house ferments and infusions are both offered.

V vegetarian · GF gluten-free. Please notify us of allergies or dietary preferences at least 48 hours before your reservation; we will adapt every course where the season allows.

Dietary accommodations available — vegetarian, vegan, and most allergy-led menus can be composed in full. Please advise us when you book.

Download the printed menu (PDF)