Redefining Luma as Downtown Toronto’s Seafood Capital

Indulge in King West’s newest seafood spread!

Posted by Luma
on March 8, 2019
Archive
Please note this post is older, and the content may be out of date.

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.

Reserve Now

Dinner Menu

STARTERS

THE ALWAYS VEGETARIAN SOUP | 11

daily selection (v)

LUMA FOCACCIA | 8

tomato, olives, rosemary (v)

CAESAR SALAD | 19

romaine, roasted garlic dressing, crispy bacon, soft-boiled hen’s egg, white anchovies, parmigiano-reggiano

CLASSIC BEEF TARTARE | 22

beef tenderloin, mustard, shallot, pickles, oyster dressing, cured egg yolk, crostini

BURRATA CHEESE | 22

carrot, toasted walnuts, grilled scallion, toasted focaccia

MAPLE-CURED SALMON | 23

crème fraîche, capers, red onion, fennel and herb salad, crostini

OYSTERS | 26

half-dozen, lemon, house mignonette, horseradish

WARM OCTOPUS SALAD | 22

grilled octopus, charred pepper romesco sauce, blistered tomato, olives, kale, bell pepper vinaigrette

FRIED SQUID | 19

dill, lemon, capers

SIZZLING GARLIC SHRIMP | 24

lemon, garlic, parsley, crusty bread

MIRVISH BEET SALAD | 18

roasted beets, fennel, orange, herb salad, yoghurt


MAINS

ROASTED ATLANTIC SALMON | 36

charred leek, chowder, bacon lardons

NEWFOUNDLAND COD + CHORIZO | 40

tomato and fennel broth, navy beans, roasted pearl onions, green beans

GRILLED SEA BREAM | 47

fresh green curry, steamed jasmine rice, fried onion (gf)(df)

WINTER SQUASH RISOTTO | 24

roasted winter squash, mustard greens, fried sage, puffed wild rice, parmigiano-reggiano (v)(gf)

TRUFFLE MUSHROOM RIGATONI | 28

truffle cream, black truffle, fresh greens, parmigiano-reggiano (v)

6oz WAGYU RIB EYE | 70

crispy smashed potatoes, broccoli rabe, butternut purée, red wine jus (gf)(df)

CHICKEN SUPRÊME | 36

herb chicken mousse, roasted roots, celeriac purée, rosemary and garlic baby potatoes, caramelized chestnut jus

LAMB RAGU | 32

tomato, chili, flat leaf parsley, parmigiano-reggiano

GRILLED PORK TENDERLOIN | 34

lardons, du puy lentils, rapini, maple roasted beets, chicken jus

LUMA BURGER | 28

6oz ground chuck and short rib, roasted mushrooms, gruyère, truffle aïoli

GRILLED 8oz BEEF SIRLOIN | 39

parmesan fries, green beans, truffle aïoli, jus


SIDES

CREMINI MUSHROOMS | 14

miso, sherry, maple, soy (v)

LUMA PARMESAN FRIES | 11

truffle aïoli (v)

RAPINI | 15

red chili, garlic, parmigiano-reggiano

NEW POTATOES | 12

steamed, fresh herbs, lemon, butter


DESSERTS

BASQUE CHEESECAKE | 13

amarena cherries, brown butter graham crumble

APPLE FRITTER | 13

oat crusted ontario apple, cinnamon sugar, vanilla ice cream

CHOCOLATE MOUSSE CAKE | 14

salted carmel sauce, almond praline

CHEESE PLATE | 16

artisan cheese, crackers, compote, honey


(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.