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
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
TRUFFLE MUSHROOM RIGATONI | 28
truffle cream, black truffle, fresh greens, parmigiano-reggiano (v)
GRILLED 6oz BEEF TENDERLOIN | 59
potato and winter root vegetable pavé, green beans, red wine jus, herb butter
CHICKEN SUPRÊME | 36
herb chicken mousse, roasted roots, celeriac purée, rosemary and garlic baby potatoes, caramelized chestnut jus
LAMB RAGU | 32
tomato, chili, fl at 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.
