Easter Menu

Easter Menu

Starters
Crispy Calamari
Fried calamari, broccoli and hot pepper rings served with a lime chipotle aioli 11
Baked Brie
Brie wrapped in puff pastry topped with a fresh fruit compote
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 blue cheese dressing 8
Luma's House
Field greens, roma tomatoes, cucumber, roasted red peppers and feta with our house dressing 6
Spinach Strawberry
Baby spinach tossed with local strawberries, cherry tomatoes, toasted almonds and shaved red onion in an balsamic vinaigrette sprinkled with gorgonzola 9
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 white cheddar whipped potatoes and lemon asparagus 38
Sole Meunier
Lightly floured pan seared sole topped with a browned butter and almonds with a vegetable wild rice blend 25
Salmon Fillet
Bay of Fundy salmon pan seared and topped with red onion and tomato vinaigrette 
with a vegetable wild rice blend 26
Slow Braised Lamb Shank
Braised lamb shank over white cheddar whipped potatoes and lemon asparagus 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, shaved parmesan and
crispy onion straws over penne pasta 29
Cranberry Chicken
Cranberry and leek encrusted organic chicken breasts, oven roasted topped with a peppercorn Vermont maple glaze served with white cheddar whipped potatoes and lemon asparagus 23
Alaskan Cod
Lightly floured pan seared cod topped with a mediterranean caper cream with 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 30
Roasted Duck
Muscovy half duck roasted and topped with an orange glaze over vegetable wild rice blend 32