Luma Wine Bar & Restaurant Menu

hot peppers + chipotle aioli

Red onion - caper aioli

Blue cheese fondue

Goat cheese + honey-balsamic + bacon

Horseradish aioli + marinara

Iceberg + cherry tomato + applewood bacon + hardboiled egg + shaved red onion + Maytag farms crumbled blue cheese + creamy gorgonzola

Mixed Greens + candied pecans + honey dijon vinagrette

Mixed greens + poached pears + crumbled goat cheese + candied pecans + apple cider vinaigrette

Red onion caper sauce + wild rice pilaf + sauteed broccolini

Korean BBQ + marinated cucumbers + cilantro + jasmine rice blend

Baby spinach + toasted pine nuts + butternut squash + dried cranberries + browned butter

Wet oiled blackened+ herb-basil-lemon butter+ basmati rice + sauteed broccolini

Apple maple bacon jam + butternut squash mashed+ green beans

8oz center cut filet + Cabernet demi-glace + mashed potato + sauteed asparagusMAYTAG FARMS BLUE CHEESE 4

Spinach feta cream + Parmesan risotto + sauteed broccolini

Pappardelle + cabernet demi + horseradish aioli + frizzled onions

Pan seared + 2 3oz center cut filet medallions + spinach tagliatelle + creamy alfredo

Char-grilled + grand marnier-apricot glaze + quinoa-spinach-hash + SIGNATURE CRAB STUFFED 7

Lightly floured + pan seared + citrus butter + basmati + sauteed broccolini +

Lamb demi + roasted butternut squash risotto + green beans

Sashimi + encrusted with pistachios + hoisen & wasabi drizzle + seared rare + mashed potato + sauteed asparagus

Tortiglioni + banana peppers + asparagus + scallion + marinara pesto cream

Brie wrapped in puff pastry topped with an apricot and orange glaze served with warmed flatbread and sliced pears

Fried calamari, broccoli and hot pepper rings served with a chipotle aioli

Lightly fried zucchini strips rolled with mozzarella and fresh basil with a tomato cream sauce

Field greens, roma tomatoes, cucumber, roasted red peppers and feta with our house dressing

Grilled romaine, cherry tomatoes, applewood smoked bacon, shaved red onion, parmesan topped with a balsamic glaze

Wild mushroom ravioli tossed with baby spinach, roasted butternut squash and cherry tomatoes in a roasted garlic sherry cream topped with fresh herbs and crispy shallots

Bay of Fundy salmon pan-seared and topped with a creamy dill with a vegetable and wild rice blend

Braised lamb shank over with mashed potatoes and broccolini in a rosemary-mint lamb demi-glace

Tiger shrimp stuffed with our house crab cake and topped with a white wine beurre blanc with a vegetable and wild rice blend

Panko encrusted sole topped with a red onion and tomato vinaigrette with a vegetable and wild rice blend

Organic chicken breasts oven roasted topped with fresh mozzarella and wild mushrooms in a rich marsala wine sauce served with mashed potatoes and broccolini

Pan roasted and lightly floured Alaskan cod encrusted with a crab and horseradish crumb topped with a roasted red pepper cream sauce with a vegetable and wild rice blend

Filet medallion and Tiger shrimp over a spinach fettuccini in a three cheese alfredo sauce au gratin

Muscovy half duck roasted and topped with an orange glaze with a vegetable and wild rice blend

Italian sausage, stuffed mushroom caps simply broiled.

Made with cheddar, Monterey jack and tri peppers with cilantro sour cream.

Seared Cajun seasoned beef filet shaved over top a crostini with horseradish cream.

Accented with mushroom duxelle wrapped in a French-style puff pastry.

Served with our homemade cocktail sauce.

Grilled tequila cilantro skewered shrimp.

Crab stuffed mushroom caps broiled.

Stuffed with a Dungeness crab salad.

Panko encrusted bay scallops served with a horseradish cream sauce.

Topped with baby spinach, garlic and Asiago cheese.

Asparagus wrapped in phyllo and Asiago cheese.

Cherry tomato, buffalo mozzarella and fresh basil leaf drizzled with a lemon olive oil.

Served with fire roasted tomato tapenade.

Grilled cheese triangles with aged cheddar and Swiss cheese with fresh spinach and garlic chips.

Mesculin greens, roma tomatoes, roasted red peppers, cucumbers and feta tossed in Luma's house red wine vinegar dressing.

Lightly baked and accompanied with a red onion caper aioli.

Grilled portobello, red pepper, zucchini and fresh mozzarella stacked and drizzled with a honey balsamic glaze

Bay of Fundy salmon baked and topped with an apricot and Grand Marnier sauce.

Layered with baby spinach, portobello and feta broiled in a sherry cream.

Baby spinach, toasted pine nuts, cherry tomatoes, crispy onions with a smoked gouda and roasted garlic cream

Two layers of moist cream cake with cranberries, blueberries and cinnamon streusel baked into each cake and then filled with fruit and a lemon mascarpone cream and seasonal sorbet.

Lightly baked and accompanied with a red onion caper aioli.

Char-grilled topped with a red wine demi-glace.

Lightly floured encrusted with a crab and horseradish crumb topped with a Napa Valley cream sauce.

Tito's vodka + pama pomegranate +pomegranate juice + fresh lime juice + ginger beer

Absolute pear vodka + fiorente elderflower + organic agave nectar + prosecco

Myers dark rum + fig preserves + ginger beer + fresh lemon

Knob creek smoked maple bourbon + calavdos apple brandy + muddled orange + augostura bitters

Xicala Mezcal + fresh grapefruit juice + honey simple syrup + sparkling water

Woodford Reserve bourbon + carpano anitca + giffards vanilla de madagascar + angostura bitters

Crater Lake hazelnut espresso vodka + five farms Irish cream + cartron chocolate

Bulleit whiskey + carpano antica + caramelized fig syrup + angostura bitters

Absolute Mandrin + house grapefruit cordial + fiorente elderflower + aperol + grapefruit + club soda

Warmed chocolate chip brownie topped with white and dark chocolate sauces vanilla ice cream and whipped cream

Creamy cheesecake with a touch of lemon zest complemented by a buttery grahm cracker crust

Two layers of moist cream cake with cranberries and cinnamon streusel baked into each cake then filled with fruit and a lemon mascarpone cream

Italian gelato flavors changes daily

Italian sorbet flavors changes daily

Tart fresh crisp apples, with cinnamon apple cider and crunchy granola'd crumbs with vanilla ice cream

Subtly spiced and generously covered with cream cheese icing filled with freshly grated carrots, sweet crushed pineapple, walnuts and dusting of ground pistachios