Welcome to Luke’s Gastronomy! Our philosophy and culinary style? A balanced synergy between old and new worlds. A juxtaposition of techniques & ideologies long forgotten with the avante-garde.  We are so proud to say that 95% of all ingredients used in our kitchen come from local farms, and 100% of all you see on our menu has been hand-crafted by Chef Luke!

FIRST

TETE DU COCHON       $10
A 15th century preparation~crisp medallions of stuffed pork, Mushroom Ketchup, Preserved Lemon, Quail Egg

“CAESAR”, Romaine Ice Cream, Bacon Jam, Asiago, Garlic       $10

CRISP SMOKED PORK BELLY PIZZA       $10
Thyme, Potatoes, Capers, Olives, Onions

CHEVRE NAPOLEAN       $12
Chèvre, oat tuiles, black olives, Clover Honey, balsamic

CHARCUTERIE       $20
A seasonal offering of old-world delicacies, hand-crafted by Chef Luke, a Master Charcutier. With appropriate accompaniments

SECOND

LIQUID & SOLID HERB SALAD       $8

INTERLUDE

Rabbit, Pumpkin, Black Sesame, Cuminatum, Ginger Refresher       $15

THIRD

BEEF CHEEKS       $25
“Molten” Beef Cheek, Vin Sauce au Chocolate, Red Beet Cupcake w/ Umami Frosting, Biscotti, Parsnip

WILD SMELTS “SOUS VIDE”       $25
Potato Pressé, Leek, Sauce Ravigote, Caper Tuile

APICIUS COMPOSITION  (or, a culinary stroll through 1st century Rome)       $26
Lucanian sausage, Squash, Pinot Grigio, Rustica Salad, Must Bread, Moretum Sauce, Liquamen

DUCK       $30
~”Pulled” Breast, Tomato Jam, Onion Pain Perdu, Cornichon, Lankaaster Cheese
~Leg Confit, Panisse, Black Pepper Sablé, Carrot, Marshmallow

THE CANVAS       $20
Pistachios, Black Quinoa, Vanilla, Rosemary Rose Petals, Rootbeer

FOURTH

SERENDIPITY
Bittersweet Chocolate, Celtic Blue, Dark Cherries       $10

TESTOSTERONE
Vanilla Tobacco, Coffee, Honey Dates, Scotch       $10