International Hub for Food Innovation
LUMA RESTAURANT
2ND FLOOR, 350 KING ST. WEST,
REITMAN SQUARE.
TORONTO, ONTARIO
(647) 288-4715
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Thoughtfully crafted, globally inspired dishes
A Global Experience In the Heart of Downtown
Luma is a contemporary restaurant that pays homage to Toronto’s rich, multicultural landscape. Globally inspired and locally sourced, Chef Michael Wilson’s menu showcases fresh, artisanal dishes, which feature the finest regional ingredients and reflect our city’s diversity. Warm and inviting, the dining room and bar are designed with rich woods, leather and stone, and the cozy lounge is filled with plush sofas and eye-catching artwork. Luma’s second floor location in the TIFF Bell Lightbox and its floor-to-ceiling windows offer outstanding views of King Street West and the downtown action.
Executive Chef
Michael Wilson
Since his appointment as Luma’s Chef de Cuisine in 2012, Michael Wilson has distinguished himself by crafting globally inspired dishes using locally sourced ingredients. Drawing on the multicultural landscape of Toronto, Chef Michael brings forward his elevated, fresh take on world cuisine and passion for the city’s diverse cultures.
Menus
Apps
THE ALWAYS VEGETARIAN SOUP OF THE DAY | 10
seasonal
CAESAR SALAD | 14
romaine, white anchovies, roasted garlic, pancetta, grana padano, croutons
ASPARAGUS SALAD | 16
ricotta, crispy poached egg, radish, shiso, lemon dressing
CHICKEN LIVER HUMMUS | 14
pickles, sumac, sesame seeds, parsley, pretzel crostini
MARINATED TUNA | 18
charred jalapeño, radish, cilantro, pineapple, lime, crispy tapioca
BUTTER LETTUCE SALAD | 14
beets, beans, radish, dijon dressing
OCTOPUS SALAD | 18
marinated tomato, cucumber, olives, capers, baby gem, chilies
TROUT GRAVLAX | 17
apple, celery, horseradish, sweet pea purée, lemon, puffed wild rice
TOMATO SALAD | 15
spicy greens, quinoa, fennel, basil vinaigrette
CRAB COBB SALAD | 18
avocado, cherry tomatoes, watercress, endive, double-smoked bacon, lemon tartar sauce
HOT SMOKED MACKEREL | 16
fingerling potato, mustard horseradish dressing, pickle, charred onion, roe
For the Table
WARM MARINATED OLIVES | 8
garlic, rosemary, orange
EDAMAME | 8
lime salt, chili oil
LUMA MIXED NUTS | 8
salty, sweet, smoky, spicy
Luma Breads by O&B Artisan Bakery
MAINS
CHEF’S DAILY BRAINSTORM | MP
BLACK TIGER SHRIMP TAGLIATELLE | 35
chilies, lemon, butter, parsley breadcrumbs
FLAT IRON STEAK | 31
mushroom and potato pavé, asparagus, truffled bone marrow jus
ROAST CHICKEN | 27
smoked potato, corn, snap peas, salsa verde
SEARED TUNA | 34
tomatillo, crispy cassava, sweet onion, fennel
GNOCCHI | 21
peas, fava beans, corn, cherry tomato, mint
PAN-ROASTED TROUT | 30
charred rapini, fingerling potatoes, caramelized onion, mustard seeds, sauce
américaine
SHRIMP + LOBSTER BURGER | 27
lettuce, tomato, pickles, togorashi mayonnaise, crispy shallots
WILD + TAME MUSHROOMS | 24
portobello, maitake, pickles, basil pesto, blistered cherry tomatoes
PAN-SEARED HALIBUT | 36
blistered cherry tomatoes, beans, marble potatoes, tarragon oil, cipollini buttermilk dressing
ROASTED SKATE | 28
smoky eggplant, chickpeas, fava beans, summer squash, mint, saffron sweet pepper sauce
EXTRAS
truffle parmesan fries | 9
northern woods mushrooms | 8
crispy brussels sprouts | 8
arugula, tomato + pesto fregola | 8
please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Apps
THE ALWAYS VEGETARIAN SOUP OF THE DAY | 10
seasonal
CAESAR SALAD | 14
romaine, white anchovies, roasted garlic, pancetta, grana padano, croutons
ASPARAGUS SALAD | 16
ricotta, crispy poached egg, radish, shiso, lemon dressing
CHICKEN LIVER HUMMUS | 14
pickles, sumac, sesame seeds, parsley, pretzel crostini
MARINATED TUNA | 18
charred jalapeño, radish, cilantro, pineapple, lime, crispy tapioca
CRAB COBB SALAD | 18
avocado, cherry tomatoes, watercress, endive, double-smoked bacon, lemon tartar sauce
HOT SMOKED MACKEREL | 16
fingerling potato, mustard horseradish dressing, pickle, charred onion, roe
BUTTER LETTUCE SALAD | 14
beets, beans, radish, dijon dressing
OCTOPUS SALAD | 18
marinated tomato, cucumber, olives, capers, baby gem, chilies
TROUT GRAVLAX | 17
apple, celery, horseradish, sweet pea purée, lemon, puffed wild rice
TOMATO SALAD | 15
spicy greens, quinoa, fennel, basil vinaigrette
Mains
CHEF’S DAILY SANDWICH | 16
served with mixed greens
MAPLE BACON CHEDDAR BURGER | 19
applewood-smoked cheddar, roasted garlic aïoli, arugula
SQUID INK FISH + CHIPS | 19
haddock, roe tartar sauce, pickles, frites
TROUT SALAD BOWL | 25
soft-poached egg, avocado, nori, sesame, black rice, watercress
TUNA TACOS | 24
red chili sauce, avocado, pickled carrot and daikon, sesame seeds
SHRIMP + LOBSTER BURGER | 27
lettuce, tomato, pickles, togorashi mayonnaise, crispy shallots
BLACK TIGER SHRIMP TAGLIATELLE | 28
chilies, lemon, parsley breadcrumbs
ROAST CHICKEN | 26
chickpea salad, olive relish, cucumber yoghurt, papadum
STEAK FRITES | 28
7oz flat iron, chimichurri, truffle parmesan fries
MUSHROOM FARFALLE | 19
blistered cherry tomatoes, basil pesto, sweet peas, mushrooms
TROUT GRAVLAX TARTINE | 19
pretzel bread, cacik, cucumber, tomato, mixed greens
GNOCCHI | 21
peas, fava beans, corn, cherry tomatoes, mint
ADD
cup of soup or salad and warm cookies
7
please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Sweets
LUMA CHOCOLATE BAR | 11
soft dark chocolate, banana, peanut butter ice cream
LEMON TART | 10
pistachios, sour cream ice cream
SWEET TREATS | 6
plate of mini cookies, biscotti and sweets
HOUSEMADE ICE CREAM + SORBET | 9
CHEF’S CHEESE Selection
served with o&b artisan bread and honey
single portion | 6
taste all three | 16
BY THE GLASS
BUBBLES
6OZ | 750ML
Tawse ‘Spark’ Sparkling Riesling, Niagara, ON 2014 | 15 | 65
Bisol Brut Rosé, Veneto, IT NV | 15 | 65
Ducourt Blanc Limé, Bordeaux, FR NV | 17 | 65
ROSÉ
6OZ | 9OZ | 750ML
Malivoire ‘Vivant’, Niagara, ON 2016 | 13 | 19 | 55
WHITE
6OZ | 9OZ | 750ML
Reif Estate Unoaked Chardonnay, Niagara, ON NV | 10 | 14 | —
Cave Spring ‘Canoe’ Riesling, Niagara, ON 2016 | 12 | 18 | 48
Mannara Pinot Grigio, Veneto, IT 2016 | 13 | 19 | 55
Château Pesquié ‘La Paradou’ Viognier, Rhône Valley, FR 2016 | 14 | 21 | 58
Malivoire ‘Small Lot’ Chardonnay, Niagara, ON 2015 | 15 | 22 | 60
Kenwood Sauvignon Blanc, Sonoma Coast, CA 2016 | 16 | 23 | 62
Prà ‘Otto’ Soave, Veneto, IT 2015 | 17 | 25 | 64
Santa Barbara Chardonnay, CA 2015 | 19 | 28 | 76
RED
6OZ | 9OZ | 750ML
Reif Estate Cabernet-Merlot, Niagara, ON NV | 10 | 14 | —
Cave Spring ‘Biff’s Juicy Red’, Niagara, ON 2016 | 12 | 18 | 48
Domaine Tinedo ‘Ja!’ Tempranillo, La Mancha, ES 2016 | 13 | 19 | 55
Château Pesquié ‘La Paradou’ Grenache, Rhône Valley, FR 2016 | 14 | 21 | 58
La Piuma Chianti, Tuscany, IT 2016 | 15 | 22 | 60
Ironstone Zinfandel, Lodi, CA 2016 | 15 | 22 | 60
Bodega Vistalba ‘Tomero Clásico’ Malbec, Uco Valley, AR 2014 | 16 | 23 | 62
Malivoire ‘Small Lot’ Pinot Noir, Niagara, ON 2016 | 18 | 26 | 70
McManis Petite Sirah, CA 2015 | 18 | 26 | 70
Kenwood Cabernet Sauvignon, Sonoma County, CA 2016 | 19 | 28 | 72
bites
available after 3pm
CHIPS + DIP | 5
root vegetable chips, caramelized onion yoghurt
WARM MARINATED OLIVES | 5
garlic, rosemary, orange
LUMA MIXED NUTS | 5
salty, sweet, smoky, spicy
CRISPY BRUSSELS SPROUTS | 8
bacon XO sauce
EDAMAME | 8
lime salt, chili oil
SELECTION OF CHEESE | 16
o&b artisan bread, honey
CHICKEN LIVER HUMMUS | 9
crispy bits, pretzel crostini
VEGETABLE SAMOSAS | 9
green chutney, lemon yoghurt
FRIED CAULIFLOWER | 8
capers, lemon, brown butter mayo
DEEP-FRIED MAC + CHEESE | 9
sriracha ketchup
CRISPY DUCK NUGGETS | 9
sherry plum sauce
MARINATED TUNA | 18
charred jalapeño, radish, cilantro, pineapple, lime, crispy tapioca
TROUT GRAVLAX CROSTINI | 17
apple, celery, horseradish, sweet pea purée, lemon, puffed wild rice
HOT SMOKED MACKEREL | 9
fingerling potato, mustard horseradish dressing, pickle, charred onion, roe
BEEF SLIDERS | 14
tomato chutney, house pickles (3pcs) | add slider +4.5
TRUFFLE PARMESAN FRIES | 9
Please note: Reservations are not available in the lounge or for Magic Hour.
$6 Drink Features
from 4-9pm in the Luma bar
martinis, manhattans + grolsch lager pints
Martinis
BOTTOMLESS HAVANA
beefeater gin, pineapple, chamomile, cinnamon (1.5oz)
SNOW DRIFT
ungava gin, crème de cacao, lavender-scented cream (2oz)
CHERRY BEACH
absolut vodka, rose hip syrup, pomegranate blueberry juice, lemon twist (1.75oz)
Manhattans
NORTH YORK
gooderham & worts whisky, chai syrup, mole bitters, cherry (1.75oz)
SOUTH CORE
lot no. 40 rye, fernet-branca, brown sugar, bitters, orange (2oz)
HIGH PARK
pike creek double barrel rye, dolin sweet vermouth, black walnut bitters, maple, hickory (2oz)
New & Noteworthy
Book Your Next Event at Luma!
From intimate private dining to full buyouts, Luma can accommodate parties from 12 to 200. Speak to an event specialist today!
Magic Hour
Join us for $6 martinis and Manhattans in the bar, Monday to Saturday from 4pm to 9pm.
Braised Lamb Shank Recipe
Devote a lazy Sunday to this Braised Lamb Shank recipe. Click here for more details.
Careers at Luma
Seeking a rewarding career that involves first rate training, development, and inspiring rewards? Consider joining the team at Luma!
Book Your Next Event at Luma!
From intimate private dining to full buyouts, Luma can accommodate parties from 12 to 200. Speak to an event specialist today!
Magic Hour
Join us for $6 martinis and Manhattans in the bar, Monday to Saturday from 4pm to 9pm.
Braised Lamb Shank Recipe
Devote a lazy Sunday to this Braised Lamb Shank recipe. Click here for more details.
Careers at Luma
Seeking a rewarding career that involves first rate training, development, and inspiring rewards? Consider joining the team at Luma!
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