Wine & Spirits
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Wine and Spirits
Starters Soups & Salads
Puff pastry brie topped with mixed berry compote served with sliced apple and pear
Calamari lightly floured and fried with mixed hot peppers served with a cracked black pepper aioli
Signature crabcake lightly baked and served with a fire roasted red pepper aioli.
Fried Zucchini Straws
Breaded zucchini lightly fried served with a horseradish dipping sauce
Tuna Poke Cups
Bibb lettuce with tuna poke in house spice with a sesame ginger slaw, crispy wontons, avacado with a lime wasabi ailoi
Mixed greens, roma tomatoes, cucumbers, roasted red peppers and feta in our Luma house dressing.
Grilled Romaine BLT
Grilled romaine lettuce with grape tomatoes, smoked applewood bacon,
sweet shaved onions and shaved parmesan with a balsamic drizzle
Iceberg lettucewith roma tomatoes, applewood bacon and hard-boiled eggs in a creamy gorgonzola dressing
Baby spinach drizzled with a champagne strawberry vinaigrette, tossed with peppered stawberries, tossed candied almonds, crumbled goat cheese and pickled red onions
She Crab Bisque
Shrimp and lobster broth with aromatic vegetables and hand pulled crab.
Soup Du Jour
Grilled Bay of Fundy salmon over mixed greens with shaved red onion, cherry tomatoes, toasted almonds tossed is an asaigo balsamic vinaigrette and sprinkled with dry gorgonzola
Signature crabcake lightly baked on a bed of mixed greens, cherry tomatoes, roasted red peppers, scallions and granny smith apples tossed with a mango vinaigrette.
Crispy organic chicken breasts pan roasted and layered with wild mushrooms, baby spinach, and feta cheese topped
with a sherry cream reduction served with multi grain couscous.
Jumbo Lump Crabcakes
Pair of our crabcakes lightly baked with a roasted red pepper aioli, wild rice and sautéed broccolini
Marinated flank steak grilled and topped in a Korean BBQ served with marinated cucumbers and fresh cilantro over a jasmine rice blend
Braised Beef Ravioli
Braised beef ravioli with a brandy and veal demi-glace topped with a horseradish aioli and crispy scallions
Panko encrusted lemon sole topped with a chive burre blanc served with multi grain cous cous and grilled asparagus
8oz filet mignon char grilled topped with a port wine reduction, carmelized onions and wild mushrooms with gremolata fries and sauteed broccolini
Heb oil rubbed wild mahi mahi grilled with a mango relish over multigrain cous cous and krispy kale chips
Slow Braised Lamb Shank
Braised lamb shank over whipped mashed potatoes and french green beans in a lamb demi-glace
Wild Mushroom Ravioli
Wild mushroom ravioli tossed with baby spinach and cherry tomatoes in a smoked gouda and sherry cream topped with fresh herbs and crispy scallions
Bay of Fundy salmon stuffed with our signature crabcake topped with a Grand Marnier glaze and served with a warmed kale and brussel spout salad and wild rice
Filet medallions seared to perfection on top of a spinach fettuccini with a creamy alfredo sauce au gratin.
Tiger shrimp sauteed with banana peppers, red peppers and asparagus tossed with penne pasta in a pesto roma tomato cream sauce
Seared Bay of Fundy salmon topped with a white wine and lemon butter sauce served with a warmed kale and brussel sprout salad and wild rice
Char grilled swordfish topped with a honey balsamic glaze with whipped mashed potatoes and grilled asparagus
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