Starters SOUPS & Salads Entrée Salads Sea
Starters SOUPS & Salads Baked Brie 12
House 6
Creamy brie wrapped in a puff pastry drizzled with a port wine reduction and served with assorted crackers and fresh fruit
Mixed greens, roma tomatoes, cucumbers, roasted red peppers and feta in our Luma house dressing
Fried Calamari 10 Corn dusted squid lightly fried with a trio of hot peppers served with Luma’s house made tartar
Mussels 10 PEI mussels steamed in a garlic white wine broth with roma tomatoes and sweet onions served with a baguette
Crabcake 13 Signature crabcake lightly baked and served with a fire roasted red pepper aioli
Fried Zucchini Straws 8 Breaded zucchini lightly fried and served with a house made marinara
Beef Steak Tomato 8 Local Beef steak tomatoes, fresh mozzarella and basil leaves with a balsamic reduction and olive oil drizzle with shaved red onions
Iceberg 7 Iceberg wedge with applewood bacon, roma tomatoes and hard-‐boiled eggs topped with a creamy gorgonzola dressing
Classic Caesar 8 Romaine tossed with a Caesar dressing with shaved parmesan and garlic croutons
She Crab Bisque 7 Shrimp and lobster broth with aromatic vegetables and hand pulled crab
Soup Du Jour 6
Entrée Salads
Crabcake 15 Signature crabcake lightly baked on a bed of mixed greens, cherry tomatoes, roasted red peppers, scallions and granny smith apples tossed with a mango vinaigrette
Filet Medallions* 15 Grilled filet mignon medallions over mixed greens, roma tomatoes, hard-‐boiled egg, caramelized onions and chick peas topped with crispy fries and aged cheddar in a buttermilk ranch
Sea
Jumbo Lump Crabcakes 28 Signature crabcakes lightly baked served with wild rice and grilled asparagus with a fire roasted red pepper aioli
Luma’s Seafood of the Day* MP Chefs featured Seafood changes daily and uses in season and fresh seafood, paired with local produce and a featured starch
BBQ Swordfish* 28 Wild swordfish char-‐grilled and topped with a mango BBQ sauce with a roasted jalapeno polenta cake and a warm green bean and snap pea salad with grilled local corn
Cajun Salmon* 22 Blackened Bay of Fundy salmon over a creamy risotto and haricots verts sautéed with shallots topped with a pineapple remoulade
Panko Sole 23 Panko encrusted lemon sole served with baby new potatoes and broccolini topped with a chive buerre blanc
Seafood Linguini 26 Prawns, mussels, scallops and lump crab over fresh linguini tossed in a spicy tomato pesto cream sauce with banana peppers, asparagus, red peppers, scallions and spinach
Hawaiian Ahi Tuna* 28 Sesame encrusted sushi grade tuna with a sticky rice cake and seaweed salad drizzled with a wasabi soy reduction
Jumbo Scallops* 28 Wild caught jumbo scallops caramelized served over creamy risotto and broccolini topped with a habanero mango puree
Stuffed Salmon* 28 Bay of Fundy salmon stuffed with our signature crabcake topped with an apricot and Grand Marnier sauce accompanied by roasted jalapeno polenta cake and a warm green bean and snap pea salad with grilled local corn
Land
Stacked Chicken 18 Crispy chicken breasts pan roasted layered with wild mushrooms, baby spinach and feta cheese topped with a sherry cream reduction served with wild rice and haricots verts sautéed with shallots
Lamb Shank 28 Slow braised lamb shank served over creamy risotto and broccolini with a lamb demi-‐glace
Char-Grilled Filet* 34 8oz Filet mignon served with baby new potatoes and a warm green bean and snap pea salad with grilled local corn topped with a shallot red wine reduction
Mushroom Ravioli 18 Wild mushroom ravioli tossed with spinach, roasted tomatoes, artichoke hearts and pinenuts in a roasted red pepper sauce topped with crispy mushrooms
Alfredo Medallions* 21 Filet medallions seared to perfection on top of a spinach fettuccini with a creamy alfredo sauce au gratin There is an additional $8 charge for all split orders. *This item may be cooked to order, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses, especially if you have certain medical conditions.
House 6
Creamy brie wrapped in a puff pastry drizzled with a port wine reduction and served with assorted crackers and fresh fruit
Mixed greens, roma tomatoes, cucumbers, roasted red peppers and feta in our Luma house dressing
Fried Calamari 10 Corn dusted squid lightly fried with a trio of hot peppers served with Luma’s house made tartar
Mussels 10 PEI mussels steamed in a garlic white wine broth with roma tomatoes and sweet onions served with a baguette
Crabcake 13 Signature crabcake lightly baked and served with a fire roasted red pepper aioli
Fried Zucchini Straws 8 Breaded zucchini lightly fried and served with a house made marinara
Beef Steak Tomato 8 Local Beef steak tomatoes, fresh mozzarella and basil leaves with a balsamic reduction and olive oil drizzle with shaved red onions
Iceberg 7 Iceberg wedge with applewood bacon, roma tomatoes and hard-‐boiled eggs topped with a creamy gorgonzola dressing
Classic Caesar 8 Romaine tossed with a Caesar dressing with shaved parmesan and garlic croutons
She Crab Bisque 7 Shrimp and lobster broth with aromatic vegetables and hand pulled crab
Soup Du Jour 6
Entrée Salads
Crabcake 15 Signature crabcake lightly baked on a bed of mixed greens, cherry tomatoes, roasted red peppers, scallions and granny smith apples tossed with a mango vinaigrette
Filet Medallions* 15 Grilled filet mignon medallions over mixed greens, roma tomatoes, hard-‐boiled egg, caramelized onions and chick peas topped with crispy fries and aged cheddar in a buttermilk ranch
Sea
Jumbo Lump Crabcakes 28 Signature crabcakes lightly baked served with wild rice and grilled asparagus with a fire roasted red pepper aioli
Luma’s Seafood of the Day* MP Chefs featured Seafood changes daily and uses in season and fresh seafood, paired with local produce and a featured starch
BBQ Swordfish* 28 Wild swordfish char-‐grilled and topped with a mango BBQ sauce with a roasted jalapeno polenta cake and a warm green bean and snap pea salad with grilled local corn
Cajun Salmon* 22 Blackened Bay of Fundy salmon over a creamy risotto and haricots verts sautéed with shallots topped with a pineapple remoulade
Panko Sole 23 Panko encrusted lemon sole served with baby new potatoes and broccolini topped with a chive buerre blanc
Seafood Linguini 26 Prawns, mussels, scallops and lump crab over fresh linguini tossed in a spicy tomato pesto cream sauce with banana peppers, asparagus, red peppers, scallions and spinach
Hawaiian Ahi Tuna* 28 Sesame encrusted sushi grade tuna with a sticky rice cake and seaweed salad drizzled with a wasabi soy reduction
Jumbo Scallops* 28 Wild caught jumbo scallops caramelized served over creamy risotto and broccolini topped with a habanero mango puree
Stuffed Salmon* 28 Bay of Fundy salmon stuffed with our signature crabcake topped with an apricot and Grand Marnier sauce accompanied by roasted jalapeno polenta cake and a warm green bean and snap pea salad with grilled local corn
Land
Stacked Chicken 18 Crispy chicken breasts pan roasted layered with wild mushrooms, baby spinach and feta cheese topped with a sherry cream reduction served with wild rice and haricots verts sautéed with shallots
Lamb Shank 28 Slow braised lamb shank served over creamy risotto and broccolini with a lamb demi-‐glace
Char-Grilled Filet* 34 8oz Filet mignon served with baby new potatoes and a warm green bean and snap pea salad with grilled local corn topped with a shallot red wine reduction
Mushroom Ravioli 18 Wild mushroom ravioli tossed with spinach, roasted tomatoes, artichoke hearts and pinenuts in a roasted red pepper sauce topped with crispy mushrooms
Alfredo Medallions* 21 Filet medallions seared to perfection on top of a spinach fettuccini with a creamy alfredo sauce au gratin There is an additional $8 charge for all split orders. *This item may be cooked to order, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses, especially if you have certain medical conditions.
