Chef Daniel Corey and team in the Beard House kitchen
Egg Custards with Dungeness Crab, Crispy Buckwheat, and Shellfish Jus
Foie Gras Terrine on Duck Fat Sablés with Pickled Baby Radishes
Marinated Ahi Tuna with Trout Roe, Puffed Rice, and Piment d’Espelette
Spring Vegetable Assiette on Toasts with Fresh Ricotta and Black Olives
Pacific Abalone and Diver Scallop with English Peas, Green Garlic, Fuzzy Almonds, and Toasted Grains
Slow-Cooked Egg and Crispy Squash Blossom with Speck, Fava Beans, and Pickled Ramps
Poached and Roasted Young Hen with Asparagus, Morels, and Black Truffles
Slow-Cooked Spring Lamb Loin with Crispy Lamb Belly and Sweetbread Tortellini
Butter-Poached Lobster with Smoked La Ratte Potatoes and Spring Onions
Strawberries and Rhubarb with Cardamom, Anise Hyssop, and Pistachios
Dinner

California Michelin

Daniel Corey

Luce at the InterContinental San Francisco

With Daniel Corey at the helm, it’s no surprise that Luce earned a Michelin star for the third consecutive year. With meticulously crafted dishes, an ingredient-driven approach, and exquisite wine pairings that echo the distinctive local flair, chef Corey delivers globally inspired cuisine that’s firmly rooted in the rich terroir of California.

​Event photos by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Egg Custards with Dungeness Crab, Crispy Buckwheat, and Shellfish Jus 
    • Marinated Ahi Tuna with Trout Roe, Puffed Rice, and Piment d’Espelette
    • Spring Vegetable Assiette on Toasts with Fresh Ricotta and Black Olives 
    • Foie Gras Terrine on Duck Fat Sablés with Pickled Baby Radishes 
    • Domaine Pichot Méthode Traditionnelle Brut Vouvray 2006 
  • Dinner

    • Pacific Abalone and Diver Scallop with English Peas, Green Garlic, Fuzzy Almonds, and Toasted Grains 
    • Captûre Tradition Sauvignon Blanc 2010
    • Slow-Cooked Egg and Crispy Squash Blossom with Speck, Fava Beans, and Pickled Ramps 
    • St. Clement Vineyards Chardonnay 2009
    • Butter-Poached Lobster with Smoked La Ratte Potatoes and Spring Onions 
    • Flowers Chardonnay 2008
    • Poached and Roasted Young Hen with Asparagus, Morels, and Black Truffles 
    • Etude Pinot Noir 2009
    • Slow-Cooked Spring Lamb Loin with Crispy Lamb Belly and Sweetbread Tortellini
    • Tenuta Luce della Vite Lucente 2008
    • Strawberries and Rhubarb with Cardamom, Anise Hyssop, and Pistachios 
    • Zeni Moscato Rosa 2007

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 04.27.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Awards