BE VE R AGES

OLD TYME JAMAICAN GINGER BEER 4 naturally flavoured

FEATURE FRESH JUICES 6 ask for details

LUMA ICED COFFEE 6 double espresso, milk, vanilla

GINGER’S ISLAND 7 luma iced tea, ginger, lemon, mint

DANTE’S DETOX 7 pineapple juice, jalapeño, ginger beer

THE RE D CARPET SE RIESWE’RE ROLLING OUT THE RED CARPET FOR THESE COCKTAILS FIT FOR THE STARS!

THE SKY IS RED 15 featuring: amaro lucano, nütrl vodka, aperol, lemon, passion fruit (2.250z)A bittersweet cocktail that is bound to stir up some drama.

THE REDFINCH 16 featuring: sauza gold tequila, st-germain elderflower, lemon, berry tea syrup (1.50z)Deliciously entertaining, we think this will be an award-season favourite.

THE BURNT RED HERESY 14 featuring: beefeater gin, jalapeño syrup, passion fruit, lime, egg whites (1.50z)Filled with spice and passion, this drink is sure to be a thriller!

RED CARDIGAN 11featuring: seedlip spice 94, rosehip thyme syrup, fever-tree tonic (non-alc) It’s a beautiful day in the neighbourhood when you’re sipping on this alcohol-free creation.

NÜTRL VODKA SODA 355ml

lemon, grapefruit or pineapple, 5% 10

LUMA SE AFOOD PL ATTE R

4 OYSTERS, JONAH CRAB CLAWS, POACHED SHRIMP, 58 OCTOPUS, ALBACORE TUNA, CHEF DANNY’S ADDITION

R AW, CURE D + COOKE D

1/2 DOZEN OYSTERS 18 oyster boy’s best

SCALLOP CEVICHE 19 lychee, compressed watermelon, burnt orange, cilantro cress, serrano chili

POACHED SHRIMP 18 marie rose sauce, cilantro, lemon, crispy garlic and shallot

BIG-EYE TUNA SASHIMI + SMASHED AVOCADO SALAD 18 roasted jalapeño, lime, miso, taro chips

GRILLED OCTOPUS 19 caper, anchovy, tomato, olive, brown butter

COD TACOS 12 lime crema, beet, cabbage, horseradish

FRIED CALAMARI 13 preserved lemon aïoli

please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.

A SOUP + SAL ADS

THE ALWAYS VEGETARIAN SOUP 10 seasonal

KALE CAESAR SALAD 14 anchovy, escarole, roasted garlic, black pepper croutons

HOUSEMADE RICOTTA 15 watermelon, cucumber, tomato, mint, poppy seeds, white balsamic

ENDIVE SALAD 15 whipped chickpea purée, sunflower seeds, sour cherries

LUMA CAPRESE SALAD 15 cured and raw tomatoes, fior di latte, cucumber basil dressing

FOR THE TABLE

WARM MARINATED OLIVES 5 garlic, rosemary, orange

EDAMAME 8 lime salt, chili oil

LUMA TRAIL MIX 8 salty, sweet, smoky, spicy

LUMA BREADS BY O&B ARTISAN BAKERY

E X TR A S

TRUFFLE FRIES 10

parmigiano-reggiano

NORTHERN WOODS MUSHROOMS 8

CRISPY FRIED BRUSSELS SPROUTS 8 sauce vierge, black sesame aïoli

THE BEST TATER TOTS 9 with XO mayo

WHOLE SE AFOOD

GRILLED MOROCCAN OCTOPUS 30 / 60 marble potato, broccolini, caper, anchovy, tomato, olive, brown butter (half / whole)

WHOLE BLACK SEA BASS 65 simmered green coconut curry, shishito peppers, fried rice

THOSE OTHE RS

ROAST CHICKEN BREAST 28 asparagus, herb marble potatoes, savoy cabbage, porcini mushroom sauce

STRIP LOIN STEAK 43 10oz strip loin, chimichurri, broccolini, truffle parmesan fries

BEEF CHUCK BURGER 19 smoked cheddar, tomato, bibb lettuce, truffle aïoli, luma fries substitute the gluten-free, keto, paleo, “unbun” +2

MAIN PL ATES

LOBSTER ROLL 28 nova scotia lobster, tarragon mayo, brioche bun

ALBACORE TUNA SALAD BOWL 25 soft-poached egg, avocado, nori, sesame, black rice, watercress

MISO COD 40 maple syrup, cauliflower, sumac, raisins, pine nuts

SHRIMP TAGLIATELLE 35 chilies, roasted garlic, fermented tomato, basil

SEARED ATLANTIC SALMON 31 fregola, olive, cucumber, pickled shallots, tomato, charred scallion crème frâiche, red pepper vinaigrette

RIGATONCINI PRIMAVERA 21 summer vegetables and leaves, pine nut pesto

ROASTED HALIBUT 42 pea risotto, preserved lemon, oyster mushrooms, herb purée