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 | 9
seasonal
SPICY GREENS | 13
dill, compressed cucumber, grapes, fennel, buttermilk dressing
CAESAR SALAD | 13
anchovies, pancetta, croutons, grana padano
BEET SALAD | 14
mustard seeds, watercress, mountainoak gold, caraway dressing
HEIRLOOM TOMATO SALAD | 14
roasted corn, edamame, fried chickpeas, arugula pistou
HOUSEMADE RICOTTA | 15
watermelon, cucumber, tomato, mint, charred jalapeño dressing
BISON TARTARE | 19
kozlik’s mustard, cured egg yolk, focaccia crostini
ESCARGOT + ROASTED BONE MARROW | 19
gremolata, onion stew, gruyère, sourdough bread
OCTOPUS + ’NDUJA TARTINE | 19
piquillo peppers, olives, black garlic, chermoula, frisée
YELLOWFIN TUNA CRUDO | 19
coconut, citrus, ginger, cilantro, chilies, taro
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
ROASTED EGGPLANT | 22
tomato stew, pine nuts, fregola, mint, yoghurt
ROAST CHICKEN | 26
buttermilk potato purée, green bean slaw, bacon, chicken crackling
FLAT IRON STEAK | 31
grilled asparagus, wild mushrooms, zucchini, new potatoes
SMOKED KING COLE DUCK BREAST | 34
peaches, shallots, spinach, sesame, scallion pancake, jus
LEG OF LAMB | 36
cucumber yoghurt, rosemary potato, rapini, black garlic, tomato
BLACK TIGER SHRIMP TAGLIATELLE | 30
chilies, lemon, butter, parmesan breadcrumbs
SEARED TROUT | 32
snap and snow peas, espelette peppers, peanuts, pea shoots
ROASTED HALIBUT | 34
sweet corn purée, sourdough bread, piquillo pepper, tomato, charred onion, basil
EAST COAST SCALLOPS | 39
bacon polenta, tomato, fennel, sorrel, foraged vegetable pesto
EXTRAS
truffle parmesan fries | 9
northern woods mushrooms | 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 | 9
seasonal
SPICY GREENS | 13
dill, compressed cucumber, grapes, fennel, buttermilk dressing
CAESAR SALAD | 13
anchovies, pancetta, croutons, grana padano
BEET SALAD | 14
mustard seeds, watercress, mountainoak gold, caraway dressing
HEIRLOOM TOMATO SALAD | 14
roasted corn, edamame, fried chickpeas, arugula pistou
HOUSEMADE RICOTTA | 15
watermelon, cucumber, tomato, mint, charred jalapeño dressing
YELLOWFIN TUNA CRUDO | 19
coconut, citrus, ginger, cilantro, chilies, taro
OCTOPUS + ’NDUJA TARTINE | 19
piquillo peppers, olives, black garlic, chermoula, frisée
Mains
CHEF’S DAILY SANDWICH | 16
served with mixed greens
HEIRLOOM TOMATO TAGLIATELLE | 21
ricotta, roasted tomatoes, purple basil
ROASTED EGGPLANT | 22
tomato stew, pine nuts, fregola, mint, yoghurt
REUBEN SANDWICH | 19
corned beef, gruyère, sauerkraut, russian dressing, kettle chips
PRIME RIB BURGER | 19
maple bacon, roasted garlic aïoli, arugula, applewood-smoked cheddar
VEAL MEATBALLS | 19
charred asparagus, bacon polenta, mozzarella, lemon
CHICKEN + WAFFLE | 24
mixed bean salad, rhubarb, buttermilk dressing
CHIMICHURRI FLANK STEAK | 26
truffle parmesan fries
TROUT SALAD BOWL | 24
soft-poached egg, avocado, nori, sesame, black rice, watercress
SEARED TUNA SUSHI SALAD | 25
spicy greens, radish, cucumber, nori, sesame seeds, jicama, puffed rice, rice wine vinegar
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
APPLE CRUMBLE | 10
cranberry compote, vanilla ice cream, sweet, smoky and spicy pecans
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
2014 ‘Spark’ Sparkling Riesling, Tawse, Niagara, ON | 15 | 65
NV Brut Rosé, Bisol, Veneto, IT | 15 | 65
NV Grand Brut, Perrier-Jouët, Champagne, FR (5oz) | 24 | 120
PINK
6OZ | 9OZ | 750ML
2016 Vivant, Malivoire, Niagara, ON | 13 | 19 | 55
WHITE
6OZ | 9OZ | 750ML
2016 ‘Canoe’ Riesling, Cave Spring, Niagara, ON | 12 | 18 | 48
2016 Pinot Grigio, Casa Lunardi, Veneto, IT | 13 | 19 | 55
2015 Pecorino, Vinicola Tombacco, Abruzzo, IT | 13 | 19 | 55
2014 ‘Small Lot’ Chardonnay, Malivoire, Niagara, ON | 13 | 19 | 55
2016 ‘Mischief’ White Blend, Organized Crime, Niagara, ON | 14 | 21 | 58
2016 Sauvignon Blanc, Kenwood, Sonoma Coast, CA | 14 | 21 | 58
2015 ‘Otto’ Soave, Prà, Veneto, IT | 15 | 22 | 60
2014 Chardonnay, La Crema, Sonoma Coast, CA | 19 | 27 | 72
RED
6OZ | 9OZ | 750ML
2016 ‘Biff’s Juicy Red’, Cave Spring, Niagara, ON | 12 | 18 | 48
2015 Tempranillo, Campo Viejo, Rioja, ES | 13 | 19 | 55
2015 ‘Small Lot’ Gamay, Malivoire, Niagara, ON | 13 | 19 | 55
2014 ‘Esquinas’ Malbec, Bodega Argento, AR | 14 | 21 | 58
2015 Petite Sirah, McManis, CA | 15 | 22 | 60
2015 Pinot Noir, DeLoach Vineyards, CA | 16 | 24 | 64
2014 Pinot Noir, Louis Jadot, Burgundy, FR | 17 | 25 | 70
2015 Cabernet Sauvignon, Lyeth Estate, Sonoma, CA | 19 | 27 | 72
bites
available after 3pm
Edamame | 8
lime salt, chili oil
Warm Marinated Olives | 5
garlic, rosemary, orange
LUMA MIXED NUTS | 5
salty, sweet, smoky, spicy
Chips + Dip | 5
root vegetable chips, caramelized onion yoghurt
Selection of Cheese | 16
o&b artisan bread, honey
Deep-Fried Mac + Cheese | 9
sriracha ketchup
vegetable samosas | 9
green chutney, lemon yoghurt
BEEF SLIDERs | 14
tomato chutney, house pickles (3pcs) | add slider +4.5
Meatball Sliders | 14
roasted tomato sauce, mozzarella (3pcs) | add slider +4.5
TRUFFLE PARMESAN Fries | 9
$6 Drink Features
from 4-9pm in the Luma bar
martinis, manhattans, grolsch lager pints & sangria
Martinis
Classic martini | 12
absolut vodka or beefeater gin, dolin dry vermouth, olive or twist (2oz)
Bottomless Havana | 12
beefeater gin, pineapple, chamomile, cinnamon (1.5oz)
DUFFERIN GROVE | 11
absolut vodka, dolin dry vermouth, tonic, raspberry, thyme (1.5oz)
Manhattans
THE ANNEX | 14
gooderham & worts whisky, crème de cassis, amaro averna (2oz)
LESLIEVILLE | 14
j.p. wiser’s double still rye, cointreau, amaro lucano (2oz)
EXHIBITION PLACE | 14
lot no. 40 rye, crème de cacao blanc, luxardo maraschino, orange bitters (2oz)
HIGH PARK | 14
pike creek double barrel rye, dolin sweet vermouth, black walnut bitters, maple, hickory (2oz)
Curtain Call Prix Fixe | $44
excludes alcohol, tax + gratuity
Apps
HEIRLOOM TOMATO SALAD
roasted corn, edamame, fried chickpeas, arugula pistou
THE ALWAYS VEGETARIAN SOUP OF THE DAY
Mains
DUCK TAGLIATELLE
duck confit ragù, roasted tomato, ricotta, hazelnuts
GRILLED MISO SWORDFISH
zucchini purée, marble potato, tomato, beans, pea shoots
STEAK FRITES
flat iron steak, truffle fries, natural jus
ROASTED EGGPLANT
tomato stew, pine nuts, fregola, mint, yoghurt
Dessert
WARM CHOCOLATE CHIP COOKIES
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.
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.
Careers at Luma
Seeking a rewarding career that involves first rate training, development, and inspiring rewards? Consider joining the team at Luma!
