SOUPS
Luma’s soup creation made fresh daily 5

Shrimp Bisque 7

LIGHTER CHOICES
Crab cake lightly baked with scallions, mango and roasted red peppers in a
citrus vinaigrette on mixed greens 14

Bay of Fundy salmon grilled over spring mix with sun dried tomatoes, fried leeks, cucumbers,
goat cheese & toasted pine nuts with hazelnut vinaigrette 14

Chicken encrusted with garlic and shallot crumbs sauteed on a bed of slivered romaine, pepitas
& portobello mushrooms with a Danish bleu dressing 12

Steak medallions pan seared on spring mix with Wisconsin cheddar, roma tomatoes, hard boiled egg
wedges, hand cut fries and red onions tossed with a slightly spiced cajun ranch 14

House greens, roma tomatoes, roasted red peppers, cucumbers and feta
tossed with Luma's red wine vinaigrette 4

Romaine slivers with delicate parmesan shavings and a peppered Caesar 6
Add chicken breast 10 • Add tiger shrimp 15 • Add salmon 14

SANDWICHES
Turkey roasted with Gouda, bacon & red onion with a red pepper mayonnaise on toasted flatbread 9

Tuna cheddar melt on a French croissant with celery and red onions 9

Pastrami Rueben on marble rye with Swiss cheese, maple sauerkraut & Thousand Island 9

*Chophouse burger grilled with caramelized onions, Luma BBQ sauce and Wisconsin cheddar 8

Boston Lager lightly fried Alaskan cod with a lemon & lime tartar sauce on a French baquette 10

Chicken salad croissant with California grapes, almonds and scallions 8

All Sandwiches are served with Chef’s choice of side dish & a kosher dill pickle.
Hand cut French and sweet potato fries are available for 2

HOUSE FEATURED ENTREES
Jumbo lump crab cake lightly baked accompanied with a red onion caper sauce 13

Chicken breast stuffed with baby spinach, portobello and feta broiled in a sherry cream 13

*Ahi tuna wok seared rare encrusted with pistachios in a hoisin garlic sauce wasabi glaze 14

Tilapia roulade with spinach, frisee, capers & sun dried tomatoes in a browned lemon butter 12

Tiger shrimp sauteed with banana peppers, asparagus & scallions with angel hair
in a roma tomato cream sauce 13

*Tenderloin medallions pan seared and topped with an infused garlic oil served with
spinach fettuccini and trio of cheese alfredo 15

Entrees include the chef’s featured vegetable of the day.
All pasta selections are served with aged parmesan and warmed Ciabatta bread.