Redefining Luma as Downtown Toronto’s Seafood Capital
Indulge in King West’s newest seafood spread!
If you’ve been sensing something fishy going on here at Luma, your fin-stincts are most certainly correct! Having played extensively over the years with bold flavours and delicate textures, global recipes and local ingredients, we are thrilled to breathe new life into our menu with a diverse collection of seafood-focused plates.
With the goal of redefining Luma as the downtown Toronto spot for fresh, seasonal seafood offerings, Chefs Michael Wilson and Danny Chae draw inspiration from both Canadian and international cuisines, fusing together the light brininess of the ocean with the bright flora of fertile Ontario land. Months in the making, our menu explores a variety of styles – from raw, cured and marinated to fried, grilled and baked – showcasing the myriad techniques that seafood can adapt to.
Starters range from a hearty Manhattan Chowder with littleneck clams to a zesty Coconut Kampachi Ceviche, starring a Pacific game fish in the amberjack family with a fatty, buttery flesh that marries beautifully with citrus and spice. Main plates include an umami-bomb Lobster + Shrimp Burger and Hot + Sour Scallops in an egg drop soup with cod, among a host of cool-weather comforts that are sure to satisfy your belly without feeling heavy. Those who arrive with either an appetite or a large group are encouraged to feast upon one of our whole seafood options or our seductive Luma Seafood Platter, complete with oysters, crab legs, octopus and more.
It goes without saying that quality sustainable seafood has always been a top priority for us, which is why we partner with Ocean Wise and source our fish from reputable Canadian suppliers like Organic Ocean, Daily Seafood and Newport Fish. Undertaking a mission to seek out unique and interesting products from small, local suppliers, Chefs Mike and Danny hope to foster relationships with and highlight the stories of the people who bolster the fishing community.
With the snow melting and temperatures rising any day now, we invite you to welcome the spring season with a mouth-first dive under the sea.
Dinner Menu
BREAD
LUMA FOCACCIA | 8
freshly baked daily, tomato, olives, rosemary (v)
APPETIZERS
THE ALWAYS VEGETARIAN SOUP | 11
daily selection (v)
CAESAR SALAD | 19
romaine, roasted garlic dressing, crispy bacon, soft-boiled hen’s egg, white anchovies, parmigiano-reggiano
SPRING ASPARAGUS | 18
dashi butter, fava beans, peas, parmigiano-reggiano, mint (gf)
MIRVISH TOMATO SALAD | 20
ontario heirloom tomato, whipped ricotta, pesto, crostini, niagara tomato vinegar reduction (v)
STEAK TARTARE | 24
beef tenderloin, shallot, pickles, capers, dijon dressing, cured egg yolk, crostini (df)
HALIBUT CEVICHE | 26
verjus leche de tigre, fresh citrus, celery, radish (gf) (df)
SHAREABLES
GOAT CHEESE CROSTINI | 21
housemade focaccia, radishes, hazelnuts, black pepper, osprey bluffs honey (v)
LUMA FRITTO MISTO | 19
fried squid and cod, zucchini, jalapeño, charred lemon
SIZZLING GARLIC SHRIMP | 24
lemon, garlic, parsley, crusty bread (df)
OYSTERS | 26
half-dozen, lemon, house mignonette, horseradish (gf)(df)
ENTRÉES
LUMA BURGER | 28
6oz ground chuck and short rib, roasted mushrooms, emmental, truffle aïoli, fries
BRAISED LAMB CASARECCE | 34
alberta lamb shoulder, zucchini, olives, capers, tomatoes, pecorino
WILD MUSHROOM GNOCCHI | 28
wild & tame mushrooms, fresh pesto, basil, parmigiano-reggiano (v)
add fresh black truffle (1g) +5
PEA, ZUCCHINI & ARUGULA RISOTTO | 24
chevre goat’s cheese, fresh herbs, olive oil (v)
add fresh black truffle (1g) +5
CRISPY DUCK LEG | 39
roasted pineapple, daikon, cucumber, radishes, pickled chili, sesame forbidden rice, local greens, cilantro & lime dressing (df)
CHICKEN SUPRÊME | 36
herbed chicken mousse, sautéed kale, asparagus, potato purée, porcini & madeira sauce (gf)
SEAFOOD
SNOW CRAB CARBONARA | 34
pancetta, fresh spaghetti, peas, herbs, grana padano
ROASTED SALMON | 36
spring vegetables, kale, baby yukon golds, tarragon & dashi cream sauce (gf)
WILD B.C. HALIBUT | 45
potato purée, zucchini, roasted cherry tomato, caper brown butter sauce (gf))
LIGHTBOX STEAKS
served with parmesan fries, green beans, truffle aïoli, red wine jus
add fresh black truffle (1g) +5
7oz WELLINGTON COUNTY FLAT IRON | 42
10oz WELLINGTON COUNTY STRIPLOIN | 55
8oz WAGYU STRIPLOIN | 75
SIDES
PARMESAN FRIES | 12
truffle aïoli (v)
ONTARIO MIXED GREENS | 12
new farm greens, cherry tomato, cucumber, pickled onion, candied pecan, red wine vinaigrette (df)
GRILLED BROCCOLINI | 14
xo sauce, cured egg yolk, grana padano, nori batter scraps
DESSERTS
BAILEYS CRÈME BRÛLÉE | 13
cocoa cookie, espresso ganache (v)
STRAWBERRY CHEESECAKE | 14
brown butter graham base, macerated strawberries, chantilly cream
CHOCOLATE TART | 13
chocolate sable crust, hazelnut praline, cacao caramel sauce (v)
SELECTION OF FRUIT SORBETS | 10
three scoops, fresh berries (vg)
LIMONCELLO TIRAMISU TO SHARE | 18
whipped mascarpone, limoncello soaked sponge, raspberries, mint (v)
100KM CHEESE PLATE | 17
artisanal cheese, crackers, compote, honey (v)
(v) vegetarian · (vg) vegan · (gf) gluten-free · (df) dairy-free
please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
