Wine & Spirits
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Wine and Spirits
Starters Soups & Salads
Creamy brie wrapped in puff pastry topped with raspberry compote
served with pears and apples
Crackermeal dusted calamari lightly fried with banana peppers served with a lemon herb aioli
Spinach Artichoke Dip
Warmed spinach and artichoke dip with roasted tomatoes served with fried garlic herb flatbread
Signature crabcake lightly baked and served with a fire roasted red pepper aioli.
Fried Zucchini Straws
Breaded zucchini lightly fried and served with a horseradish dipping sauce.
Mixed greens, roma tomatoes, cucumbers, roasted red peppers and feta in our Luma house dressing.
Strawberry and Spinach
Baby spinach tossed with local strawberries, cherry tomatoes, toasted almonds and shaved red onion in an asiago balsamic vinaigrette sprinkled with gorgonzola
Iceberg wedge with applewood bacon, roma tomatoes and hard-boiled eggs topped with a creamy gorgonzola dressing
Romaine tossed with Caesar dressing with shaved parmesan and garlic croutons.
She Crab Bisque
Shrimp and lobster broth with aromatic vegetables and hand pulled crab.
Soup Du Jour
Grilled filet mignon medallions over mixed greens, roma tomatoes, hard-boiled egg, caramelized onions and chick peas topped with crispy fries in a buttermilk ranch.
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.
Jumbo Lump Crabcakes
Signature crabcakes lightly baked served with sautéed haricot verts and shallots and a fire roasted red pepper aioli.
Luma's Seafood of the Day
Chefs featured Seafood changes daily and uses sustainable, fresh seafood, paired with chef’s side selections.
Stuffed Lemon Sole
Spinach and quinoa stuffed lemon sole topped with a tomato buerre blanc served with sautéed summer squash medley
Baked Salmon Piccata
Bay of Fundy salmon baked served with roasted tri colored carrots topped with a braised leek picatta sauce.
Tiger shrimp sautéed over fresh bucatini pasta tossed with asparagus, red peppers, pearl onions and artichoke hearts with an almond pesto white wine cream sauce
Cajun rubbed southern catfish grilled and topped with a horseradish chimichurri served with honey glazed hushpuppies and Luma’s vinegar slaw.
Pan seared Alaskan cod topped with jumbo lump crab meat and a roasted red pepper cream over a multi grain couscous and summer squash medley
Bay of Fundy salmon stuffed with our signature crabcake topped with an apricot and Grand Marnier sauce accompanied by sauteed haricot verts and almonds.
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.
Steak & Frittes
8oz Filet mignon char-grilled and topped with a compound herbed butter and fried onions and mushrooms served with garlic herb frittes
Roasted Eggplant Ravioli
Roasted Eggplant Ravioli with a summer tomato ratatouille topped with shaved parmesan and toasted almonds
Filet medallions seared to perfection on top of a spinach fettuccini with a creamy alfredo sauce au gratin.
Marinated flank steak grilled and topped in a Korean BBQ served with marinated cucumbers and fresh cilantro over a jasmine rice blend
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