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
SPICY STEAK TARTARE | 19
housemade hot sauce, horseradish, pickled shallots, smoked oyster
MUSHROOM SALAD | 15
lentils, grilled bitter lettuces, hazelnuts, truffle sherry dressing
KALE SALAD | 14
olives, pickled grapes, pine nuts, ricotta salata
ESCARGOT + ROASTED BONE MARROW | 21
gremolata, sourdough breadcrumb, gruyère
SQUASH GNOCCHI | 17
apple, pepitas, brown butter, capers
CHICKEN LIVER HUMMUS | 14
crispy bits, sumac, sesame seeds, parsley, pretzel crostini
CARROT SALAD | 14
raw, roasted and pickled carrots, mustard seeds, gouda, watercress, caraway dressing
HOT SMOKED MACKEREL | 17
charred onion, sweet onion purée, pickle, mustard greens, sourdough
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
CHARRED CAULIFLOWER | 21
lentils, spinach, lemon, capers
FLAT IRON STEAK | 31
mushroom pavé, beans, truffled bone marrow jus
ROAST CHICKEN | 27
celery root, barley, root vegetable ragù, parsley oil
BLACK TIGER SHRIMP TAGLIATELLE | 35
chilies, lemon, butter, parmesan breadcrumbs
ROASTED COD | 32
bacon, brussels sprouts, xo sauce, white beans, orange, parsley
SMOKED DUCK | 32
jerusalem artichoke, swiss chard, duck sausage, burnt honey
ROAST PORK CHOP | 31
pretzel spätzle, mustard, apple, cabbage
SEARED TUNA | 34
shiitake mushrooms, miso, black rice, pickled pear, charred shallots, shiso
STEELHEAD TROUT | 32
squash, dukkah, prairie grains, kale, maple sponge toffee
BRAISED LAMB SHANK | 32
fermented tomato, turnip, israeli couscous, shishito pepper, preserved lemon, pistachios
EXTRAS
truffle parmesan fries | 9
northern woods mushrooms | 8
crispy brussels sprouts | 8
pretzel spätzle | 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
MUSHROOM SALAD | 15
lentils, grilled bitter lettuces, hazelnuts, truffle sherry dressing
HOT SMOKED MACKEREL | 17
charred onion, sweet onion purée, pickle, mustard greens, sourdough
CARROT SALAD | 14
raw, roasted and pickled carrots, mustard seeds, gouda, watercress, caraway dressing
KALE SALAD | 14
olives, pickled grapes, pine nuts, ricotta salata
SQUASH GNOCCHI | 17
apple, pepitas, brown butter, capers
CHICKEN LIVER HUMMUS | 14
crispy bits, sumac, sesame seeds, parsley, pretzel crostini
Mains
CHEF’S DAILY SANDWICH | 16
served with mixed greens
MAPLE BACON CHEDDAR BURGER | 19
applewood-smoked cheddar, roasted garlic aïoli, arugula
HOUSEMADE DUCK SAUSAGE | 19
pretzel spätzle, mustard, cabbage
CHICKEN CLUB SANDWICH | 17
sundried tomato and roasted garlic aïoli, maple bacon, arugula
TROUT SALAD BOWL | 24
soft-poached egg, avocado, nori, sesame, black rice, watercress
CHARRED CAULIFLOWER | 18
lentils, spinach, lemon, capers
CLAM CARBONARA | 19
tagliatelle, bacon, parmigiano-reggiano
SQUID INK FISH + CHIPS | 19
haddock, roe tartar sauce, pickles, frites
ROAST CHICKEN | 27
squash, dukkah, prairie grains, kale, maple sponge toffee
CHIMICHURRI FLAT IRON STEAK | 28
truffle parmesan fries
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
PINK
6OZ | 9OZ | 750ML
2016 Vivant, Malivoire, Niagara, ON | 13 | 19 | 55
WHITE
6OZ | 9OZ | 750ML
NV Unoaked Chardonnay, Reif Estate, Niagara, ON | 10 | 14 | —
2016 ‘Canoe’ Riesling, Cave Spring, Niagara, ON | 12 | 18 | 48
2016 Pinot Grigio, Mannara, Sicily, IT | 13 | 19 | 55
2016 ‘Anthilia’ Catarratto, Campania, IT | 14 | 21 | 58
2014 ‘Small Lot’ Chardonnay, Malivoire, Niagara, ON | 14 | 21 | 58
2016 Sauvignon Blanc, Kenwood, Sonoma Coast, CA | 15.5 | 23 | 62
2015 ‘Otto’ Soave, Prà, Veneto, IT | 16 | 24 | 64
2015 Chardonnay, Santa Barbara Winery, CA | 19 | 28 | 76
RED
6OZ | 9OZ | 750ML
NV Cabernet-Merlot, Reif Estate, Niagara, ON | 10 | 14 | —
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 | 14 | 21 | 58
2016 Chianti, La Piuma, Tuscany, IT | 15 | 22 | 60
2016 Zinfandel, Ironstone Vineyards, Lodi, CA | 15 | 22 | 60
2014 ‘Tomero Clásico’ Malbec, Bodega Vistalba, AR | 15.5 | 23 | 62
2015 Petite Sirah, McManis, CA | 16 | 24 | 64
2016 Cabernet Sauvignon, Avalon, CA | 19 | 28 | 76
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
HOT SMOKED MACKEREL CROSTINI | 9
sweet onion purée, pickled shallots
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
ESCARGOT + ROASTED BONE MARROW | 21
gremolata, gruyère, sourdough bread
SPICY STEAK TARTARE | 17
housemade hot sauce, horseradish, pickled shallots, smoked oyster
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!
