STARTERS
Shrimp Saganaki with ripe tomato, lemon oregano,
feta & toasted pignoli 10
Brie
baked with a sun-dried tomato & basil pesto sauces
and pepitas accompanied by lavosh crackers 9
Jumbo lump crab cake lightly baked with a red onion caper sauce 11
Brazilian calamari lightly fried complemented with an herbed chimichurri dipping sauce 8
*Ahi tuna wok-seared rare with pickled ginger, soy, wasabi & sesame seaweed salad 11
Chef's flatbread selection of the evening 8
Porobello
grilled & stuffed with goat cheese, scallions & roasted red peppers
in a Chenin blanc cream 7
SOUPS
Shrimp Bisque 7
Fresh
soup selection of the day 5
SALADS
Romaine slivers with delicate parmesan shavings
& a peppered Caesar 6
House
greens, roma tomatoes, roasted red peppers, cucumbers and
feta tossed in Luma's red wine vinaigrette 4
Escarole sauteed with cannelloni beans & fresh chorizo sausage simmered in a light shallot broth 7.5
Frisee with toasted walnuts, granny smith apples & chevre with a ground fennel mustard 7
BIG
SALADS
Chicken
Milanese on a bed of slivered romaine with pepitas &
portobello mushrooms with a Danish bleu dressing 12
Steak
medallions pan seared on spring mix with Wisconsin chedder, roma tomatoes,
hard boiled
egg wedges, hand cut fries and red onions tossed with a slightly spiced
cajun ranch 14
Crab
cake lightly baked with scallions, mango and roasted red peppers in a
citrus vinaigrette on mixed greens 14
LUMA
HOUSE SPECIALTIES
Jumbo lump crab cakes lightly baked accompanied
with a red onion caper sauce 26
Tiger
shrimp sauteed with banana peppers, asparagus, &
scallions with angel hair in a roma tomato cream sauce 16
Pork tenderloin sesame ginger marinated grilled with a lemon soy butter & lightly fried leeks 18
Canadian salmon stuffed with lump crab grilled with Florida oranges and Grand Marnier 25
*Tenderloin
medallions pan seared & topped with an infused garlic oil
served with spinach fettuccini & trio of cheese alfredo 21
Chicken breast stuffed with baby spinach, portobello and feta broiled in a sherry cream 16
ENTREES
Gourmet Mac n Cheese with chicken, bacon, Vidalia
onions, Cotswold, goat cheese
& foccacia chive crumbs au gratin tossed with fusilli 19
Chicken sauteed with artichokes, tomato, tarragon & Sauvignon Blanc 15
*Ahi tuna encrusted with pistachios pan seared rare with a hoisin garlic sauce and wasabi glaze 25
Midwestern rib-eye char-grilled with roasted shallots & mushrooms in a peppered Arugula pesto 28
Prime filet mignon encrusted with cracked black pepper grilled with a rosemary demi-glace 32
New York Strip coriander rubbed & grilled with a whole grain mustard glaze 27
Vegetable
stacked Napoleon of local produce with a
honey balsamic drizzle & over sized Greek spanikopita 15
Pork porterhouse fennel pollen brushed and pan seared with a Pennsylvania hard cider reduction 20
Tilapia roulade with spinach, frisee, capers & sun-dried tomatoes in a browned lemon butter 19
Peking duck General Tso’s style with wok-seared shiitake mushrooms and Vidalia onions 20
Veal
cutlet sauteed with caramelized onions, mushroom duo, marsala
demi glace & topped with house pulled mozzarella 23
