Wine & Spirits
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Wine and Spirits
Starters Soups & Salads
Creamy brie wrapped in puff pastry topped with a pecan maple glaze
and served with baguette crostinis
Calamari lightly floured and fried with mixed hot peppers served with a smoked jalapeno aioli
Stuffed Portobello mushroom with roasted red peppers, goat cheese and scallions
topped with a butter crumb in a lemon beurre blanc
Signature crabcake lightly baked and served with a fire roasted red pepper aioli.
Fried Eggplant Straws
Breaded zucchini lightly fried and Fried battered eggplant straws served with a basil aioli dipping sauce
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
Cabernet Poached Pear
Hearty mixed greens tossed in an apple cider vinaigrette tossed with crumbled goat cheese, sweet red grapes, chopped radicchio, cabernet poached pears and brown sugar pecans
Chopped iceberg lettuce with candied pecans, granny smith apples, dried cranberries
roma tomatoes, applewood bacon and hard-boiled eggs in a creamy gorgonzola dressing
She Crab Bisque
Shrimp and lobster broth with aromatic vegetables and hand pulled crab.
Soup Du Jour
Grilled Bay of Fundy salmon over mix greens tossed in a stone ground mustard vinaigrette with warmed goat cheese, golden beets and roasted red peppers
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 and served with sautéed parmesan french beans and a fire roasted red pepper aioli
Pecan encrusted tilapia over oven roasted brussel sprouts and a butternut squash puree with a balsamic drizzle
Grilled Rainbow Trout
Char-Grilled rainbow trout over a warm brussel sprout and kale salad topped with a roasted tomato tapenade and frizzled sweet potatoes
Tiger shrimp sautéed with banana peppers, red peppers and spinach with crispy pancetta tossed with penne pasta in a pesto roma tomato cream sauce
Baked Alaskan Cod with a butter horseradish crumb with roasted heirloom carrots and finished with a roasted red pepper cream sauce
Bay of Fundy salmon stuffed with our signature crabcake topped with an apricot and Grand Marnier sauce accompanied by a warm brussel sprout and kale salad
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.
8oz Filet mignon char-grilled topped with a house made boursin cheese over buttermilk whipped potatoes and sautéed parmesan french beans
Wild Mushroom Ravioli
Wild mushroom ravioli tossed with braised kale, roasted butternut squash and roma tomatoes in a smoked gouda and
sherry cream sauce topped with fresh herbs and crispy shallots
Filet medallions seared to perfection on top of a spinach fettuccini with a creamy alfredo sauce au gratin.
Chocolate and Coffee Duck Breast
Chocolate coffee rubbed maple farms duck breast over potato gnocchi tossed with dried cranberries and braised kale in a butterscotch cream sauce
Slow cooked lamb shank over whipped sweet potatoes and roasted heirloom carrots with a reduced lamb demi glace
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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