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In response to the mandated containment effort by state officials in Allegheny County, Luma will be temporarily closed for dine in service for 14 days effective Monday March 16th.

In the meantime, Luma will be open to offer carry out dinner only from 4pm to 8pm Monday through Saturday. We will continue to monitor the situation closely and will reopen as soon as permitted.

The health and wellbeing of our customers is our first priority during this very difficult time. We at Luma appreciate all of your support.

 

Sincerely,
Greg Ackerman
Proprietor 

We are open from 12pm - 7pm and are now accepting preorders for curbside pickup on Easter! Please view our menu below and email greg@lumamtlebo.com with your order and the time you would like to schedule to pick it up that day.

ster Menu. Starters: Portobello Mushroom stuffed with goat cheese, red and yellow pepper and topped with a lemon burre blanc - 10; Crispy Calamari fried calamari, broccoli and hot pepper rings served with a chipotle aioli - 11; Baked Brie brie wrapped in puff pastry topped with a vermont maple syrup and dried cranberries. served with warmed flatbread - 12; Zucchini Roulades lightly fried zucchini strips rolled with prosciutto, mozzarella, and fresh basil with a tomato cream sauce - 11. Soups & Salads: Iceberg Wedge iceberg, cherry tomatoes, shaved red onions and applewood bacon topped with bleu cheese dressing - 8; Luma's House field greens, roma tomatoes, cucumber, roasted red peppers and feta with our house dressing - 6; Roasted Beet & Goat Cheese roasted beets, mixed greens, goat cheese and candied pecans in a citrus balsamic - 8; She Crab Bisque - 7; Creamy Mushroom Brie Soup - 6. Entrees: Filet Mignon 8oz filet char grilled and topped with a port wine demi-glace served with yukon gold whipped potatoes and grilled asparagus - 39; Sole Meunier lightly floured pan seared sole topped with a brown butter and almonds with a vegetable wild rice blend - 24, add jumbo jump crab - 6; Salmon Oscar Bay of Fundy salmon pan seared and topped with jumbo lump crab, asparagus and hollandaise with a vegetable wild rice blend - 24; Slow Braised Lamb Shank braised lamb shank over yukon gold whipped potatoes and french green beans in a lamb demi-glace - 38; Signature Crab Cakes pair of our crab cakes lightly baked with a red onion caper aioli with a vegetable wild rice blend - 32; Short Rib braised shredded short rib topped with a cabernet demi-glace and shaved parmesan over yukon gold whipped potatoes and french green beans - 32; Chicken Piccata twin breasts lightly floured topped with a lemon caper butter served with yukon gold whipped potatoes and french green beans - 32; Alaskan Cod lightly floured pan seared cod topped with an apple jack brandy cinnamon cream with a vegetable wild rice blend - 24; Surf and Turf Spinach Alfredo filet medallion and tiger shrimp over a spinach fettuccini in a three cheese alfredo sauce au gratin - 29; Roasted Duck muscovy half duck roasted and topped with an orange glaze over vegetable wild rice blend - 32; Pork Chop neiman ranch pork chop chargrilled and topped with a vermont maple syrup with almonds, scallions and dried cranberries served with yukon gold whipped potatoes and grilled asparagus -25.