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
MIRVISH ASPARAGUS SALAD | 18
hummus, spicy greens, radish, mint (vg)(gf)
BURRATA CHEESE | 24
marinated heirloom tomato, basil pesto, baco noir vinegar, toasted focaccia (v)
CLASSIC BEEF TARTARE | 22
beef tenderloin, shallot, pickles, capers, dijon dressing, cured egg yolk, crostini
SCALLOP CEVICHE | 23
soy and ginger leche de tigre, avocado crema, chilies, taro chips
SHAREABLES
LUMA FRITTO MISTO | 19
fried squid and cod, zucchini, fennel, jalapeño, charred lemon
SIZZLING GARLIC SHRIMP | 24
lemon, garlic, parsley, crusty bread
OYSTERS | 26
half-dozen, lemon, house mignonette, horseradish
ENTRÉES
LUMA BURGER | 28
6oz ground chuck and short rib, roasted mushrooms, emmental, truffle aïoli
WILD BOAR BOLOGNESE | 29
beef and boar bolognese, fresh spaghetti, breadcrumb gremolata, chili flakes
GNOCCHI PROVENÇAL | 28
potato gnocchi, eggplant, tomato, zucchini, olives, parmigiano-reggiano (v)
TRUFFLE MUSHROOM RIGATONI | 28
truffle cream, black truffle, fresh greens, parmigiano-reggiano (v)
ROASTED PORK BELLY | 34
herbed farro risotto, broccoli, preserved elderberries, mushroom jus
CHICKEN SUPRÊME | 36
herbed chicken mousse, grilled asparagus, celeriac purée, roasted celeriac, caramelized chestnut jus (gf)
SEAFOOD
SNOW CRAB CARBONARA | 34
pancetta, fresh spaghetti, spring greens, grana padano
ROASTED ATLANTIC SALMON | 36
charred leek, corn chowder, turnip (gf)
GRILLED SEA BREAM | 47
fresh green curry, steamed jasmine rice, fried onion (gf)(df)
LIGHTBOX STEAKS
GRILLED 8oz BEEF SIRLOIN | 39
parmesan fries, green beans, truffle aïoli, jus
6oz WAGYU RIB EYE | 70
fondant potatoes, broccoli haché, creamed celery root, red wine jus (gf)
TIFF PORTERHOUSE | 120
24oz bone-in aaa canadian beef, parmesan fries, green beans, truffle aïoli, jus
SIDES
LUMA PARMESAN FRIES | 11
truffle aïoli (v)
ASPARAGUS | 14
red chili, garlic, parmigiano-reggiano (v)(gf)
CREMINI MUSHROOMS | 14
miso, sherry, maple, soy (v)
CASSEROLE PROVENÇAL| 14
eggplant, zucchini, tomato, olives, breadcrumb gremolata (v)
DESSERTS
BONACINI’S LEMON POSSET | 13
raspberries, shortbread, chantilly (v)
RHUBARB + COCONUT | 13
orange-poached rhubarb, coconut tuile, coconut ice cream (v)
BASQUE CHEESECAKE | 14
amarena cherries, brown butter graham crumble (v)
CHOCOLATE MOUSSE CAKE | 14
salted caramel sauce, almond praline (v)
SELECTION OF FRUIT SORBETS | 10
three scoops, fresh berries (vg)
100KM CHEESE PLATE | 16
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.
