LUMA Restaurant

Tiger Shrimp Encrusted With Garlic and Shallot Breadcrumbs Broiled and Accompanied With A Napa Valley White Wine Sauce, Brie Baked With A Red Onion Marmalade, California Apples and A Medley of Crackers, Jumbo Lump Crab Cake Lightly Baked With A Red Onion Caper Sauce, Brazilian Calamari Lightly Fried Complemented With an Herbed Chimichurri Dipping Sauce, Ahi Tuna Tempura Battered, Wok-Seared Rare On an Asian Slaw With Sesame Asparagus, Goat Cheese, Spinach, Sun Dried Tomato and Toasted Almond Dip Accompanied With Tortilla Chips, Lettuce Cups With Chicken, Water Chestnuts and Roasted Peanuts Accompanied With A Sweet Thai Chili Sauce, Luma'S Soup Creation Made Fresh Daily, Romaine Chopped With A Toasted Asiago Triangle Tossed With A Pepper Melange Caesar, House Greens, Roma Tomatoes, Roasted Red Peppers, Cucumbers and Feta Tossed in Luma's Red Wine Vinaigrette, Buckweat SOBA Noodles, Cilantro, Scallions, Cucumbers, Water Chestnuts and Toasted Peanuts in an Asian Vinaigrette, Iceberg Wedge With Red Onion, Egg and Tomato With A Danish BLEU Cheese Dressing, Crispy Corn Flaked Fried Chicken Atop Romaine, Belgium Endive and Radicchio Tossed With Golden Raisis, Candied Walnuts and A English Stilton Balsamic Dressing, Steak Medallions Pan Seared With Wisconsin Cheddar, Roma Tomatoes, Hard Boiled Egg Wedges, Hand Cut Fries and Red Onions Tossed With A Slightly Spiced Cajun Ranch, Crab Cake Lightly Baked With Scallions, Mango and Roasted Red Peppers in A Citrus Vinaigrette On Mixed Greens, Luma House Specialties, Jumbo Lump Crab Cakes Lightly Baked Accompanied With A Red Onion Caper Sauce, Tiger Shrimp Sauteed With Banana Peppers, Asparagus, and Scallions With Angel Hair in A Roma Tomato Cream Sauce, Pork Tenderloin Marinated in Aged Balsamic and Lemon Char-Grilled With A Sugarloaf Pineapple and A Firecracker Guacamole Sidecar, Canadian Salmon Stuffed With Lump Crab Grilled With Florida Oranges and Grand Marnier, Tenderloin Medallions Pan Seared and Topped With an Infused Garlic Oil Served With Spinach Fettuccini and Trio of Cheese Alfredo, Chicken Breast Stuffed With Baby Spinach, Portobello and Feta Broiled in A Sherry Cream, Your Choice Of:, Sauce Selection:, Aged Port Wine Reduction, French Syrah Bordelaise, Corporate Chef - Michael Rudman, Veal Bologanese Ravioli Sauteed With Buffalo Mozzarella and Baby Spinach in A Fresh Tomato Pesto Cream Sauce, Chicken Breast Encrusted With Garlic and Shallot Crumbs Sauteed With A Napa Valley Wine Sauce, Ahi Tuna Encrusted With Pistachios Pan Seared Rare With A Hoisin Garlic Sauce and Wasabi Glaze, Double Cut Pork Chop Stuffed With Dried Fruit Broiled and Finished With A Cranberry Calvados, Mahi-Mahi Tortilla Encrusted and Griddled With A Fresh Avocado and Lime, Cilantro Tomatillo Sauce in an Ancho Chile Tomato Broth, Peking Duck General Tso's Style With Wok-Seared Shiitake Mushrooms and Vidalia Onions, Veal Cutlet Sauteed With Caramelized Onions, Mushroom Duo, Marsala DEMI Glace and Topped With House Pulled Mozzarella, Entrees Include Chef's Vegetable and Starch of the Day. All Pasta Selections Are Served With Aged Asiago and LUMA Bread Thank You for Being Our Guest., Proprietors - Gregory Ackerman & Michael Rudman, Executive Chef - Kevin Klingensmith, Consuming Raw OR Undercooked Meat, Poultry, Seafood OR Eggs May Increase Your Risk of Foodborne Illness, We Offer A Private Banquet Room for Any of Your Own Special Events Which May Include...Birthdays, Anniversaries, Showers, Meetings OR A Distinctive Celebration., (Menu Items Are Subject To Change Seasonally)Less