WEEKDAY LUNCH MENU
BREAKFAST SANDWICHES
CLASSIC BREAKFAST . . . . . . . . . . . . . . . . . . . . . . . 8
crisp applewood smoked bacon, aged cheddar cheese, free-range egg, tomato, house-made dijon aioli, on a toasted croissant (P)
NORWEGIAN SALMON . . . . . . . . . . . . . . . . . . . . . 8
dill mascarpone, smoked norwegian salmon, tomato, bermuda onion & capers, on a toasted croissant (V)
PORTOBELLO AVOCADO . . . . . . . . . . . . . . . . . . . 8
vegan JUST EGG, lettuce, tomato, sun-dried tomato pesto, on a toasted croissant (V)
PROSCIUTTO CAPRESE . . . . . . . . . . . . . . . . . . . . . 8
parma prosciutto, fior di latte, tomato, basil, sun-dried tomato pesto, on a toasted croissant (P)
HOUSE-MADE SOUP
CHEF'S LOBSTER BISQUE . . . . . . . . . . . . . . . . . . 18
cognac infused silken purée of atlantic lobster, white wine, finished with creme fraîche, chive oil & butter poached lobster
CHEF'S POTATO & LEEK SOUP . . . . . . . . . . . . . 10
silky purée of yukon potatoes & locally sourced leeks, topped with creme fraîche & chive oil
OYSTERS & CAVIAR
EAST COAST OYSTERS . . . . . . . . . . Half 24 / Full 46
served with cucumber-jalapeño salsa, horseradish, ginger-lime mignonette & lemon wedges (GF)
BAKED TRUFFLE OYSTERS . . . . . . Half 26 / Full 49
truffle spinach cream reduction, calabrian chili & panko
add lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +9
CHEF OYSTERS . . . . . . . . . . . . . . . . . . . . . . . . . . Half 38
topped with kaluga sturgeon caviar, cucumber-jalapeño salsa, chive oil & cilantro
CAVIAR BUMP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
kaluga sturgeon caviar
30g CAVIAR SERVICE . . . . . . . . . . . . . . . . . . . . . MP
ask server for details
SALADS
4oz blackened chicken breast 6 / 5 black tiger shrimp 12 / fresh atlantic lobster 16 / 8oz AAA striploin 27
RED & GOLD BEET FRISÉE . . . . . . . . . . . . . . . . . . . 19
radicchio, arugula, ontario goat cheese, toasted walnuts,
beet chips & white balsamic vinaigrette
BABY GEM CAESAR . . . . . . . . . . . . . . . . . . . . . . . . . 16
crisp romaine, tossed in chef’s famous caesar dressing, croutons, applewood smoked bacon & parmigiano reggiano (P)
CUCUMBER-BOUND ATLANTIC LOBSTER 26
arugula, avocado, heirloom tomatoes, sweet drop peppers, & lemon poppyseed vinaigrette
HARVEST HUMMUS BOWL . . . . . . . . . . . . . . . . . 20
kale, meyer lemon quinoa, sweet potato, hummus, spiced chickpeas, avocado, radish, carrot & walnut plum dressing
TO SHARE
BURNT BRUSSEL SPROUTS . . . . . . . . . . . . . . . . . 16
hummus, pomegranate labneh, sweet drop peppers,
sweet & spicy jalapeño sauce & toasted walnuts (GF/V/H)
CRISPY POLENTA FRIES . . . . . . . . . . . . . . . . . . . . .14
topped with parmigiano reggiano & chili-lime aioli (GF/V/H)
NAGI JAPANESE WAGYU SLIDERS . . . . . . . . 24
gruyère cheese, crispy leeks, Lume sauce, on a potato bun
(add a slider +6)
NONNA'S MEATBALLS . . . . . . . . . . . . . . . . . . . . . . 19
mozzarella stuffed veal, beef & pork meatballs with a cucumber garlic yogurt sauce, parmigiano reggiano & toasted garlic sourdough
LOLIGO CALAMARI . . . . . . . . . . . . . . . . . . . . . . . . . 19
fried european squid, calabrian chillies, jalapeño & tzatziki (GF)
MOROCCAN OCTOPUS . . . . . . . . . .. . . . . . . . . . 26
hummus, pomegranate labneh, lemon-tomato beurre blanc, fingerling potatoes, sun-dried tomato pesto, marinated olives, pancetta & chive oil (GF/H)
WILD-CAUGHT BLUE COD TACOS . . . . . . . . 20
ginger-soy red cabbage, pico de gallo, jalapeño crema,
cilantro & lime (H)
(add a taco +6)
BURRATA & PROSCIUTTO . . . . . . . . . . . . . . . . . . 26
heirloom tomatoes, burrata, fresh basil, fig chili balsamic honey, served with sourdough crostini (P)
HANDHELDS
served with crispy french fries or house salad
LUME SMASH BURGER . . . . . . . . . . . . . . . . . . . . . . 22
6oz brisket and chuck patty, aged cheddar, stacked leeks, lettuce, tomato, pickles, and Lume sauce, on a toasted brioche bun
(add bacon +2)
LA CUBANO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
tender maple pork belly & shaved smoked ham, melted swiss, pickles, calabrian chili-lime aioli, garlic buttered pressed panini (P)
ATLANTIC LOBSTER ROLL. . . . . . . . . . . . . . . . . . . 34
chili lime aioli, chives, toasted brioche roll (H)
PASTA
SACCHETTI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
truffle and ricotta stuffed pasta pouches, leeks, shiitake, cremini and, brown beech mushrooms, in a parmigiano reggiano cream sauce
ATLANTIC LOBSTER AND RICOTTA RAVIOLI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
house-made rosé sauce, butter-poached lobster topped with parmigiano reggiano
BLACK TIGER SHRIMP LINGUINE . . . . . . . . . . 26
heirloom tomatoes, chili’s, lemon, EVOO, arugala & parmigiano reggiano
(add cream sauce +2)
RIGATONI BOLOGNESE . . . . . . . . . . . . . . . . . . . . . 24
tossed in a slow-cooked veal & beef bolognese, topped with parmigiano reggiano
LUME FAVOURITES
8oz/12oz CANADIAN AAA STRIPLOIN . . 37/58
served with yukon gold mashed potatoes,
seasonal vegetables, madagascar peppercorn sauce
& truffle butter (GF/H)
SLOW BRAISED AUSTRALIAN LAMB SHANK . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . 38
served with yukon gold mashed potatoes, seasonal vegetables & a lamb jus reduction (GF/H)
PISTACHIO-CRUSTED HALIBUT . . . . . . . . . . . 44
oven-roasted pacific halibut with chive yukon mashed potatoes, seasonal vegetables & lemon-spinach herb broth
SIDES
ATLANTIC LOBSTER MAC & CHEESE . . . . . 24
parmigiano reggiano cream sauce, mozzarella & a golden breadcrumb topping
YUKON MASHED POTATO . . . . . . . . . . . . . . . . . . 6
creamy & rich mashed potatoes (GF/H)
TRUFFLE FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
white truffle oil, parmigiano reggiano, parsley, served with dijon aioli (GF/V)
GARLIC CHEESE BREAD . . . . . . . . . . . . . . . . . . . . . 7
toasted panini with garlic truffle butter & melted mozzarella (V)
CHAR-GRILLED BROCCOLINI . . . .. . . . . . . . . . . 8
truffle oil & parmigiano reggiano (GF/V/H)
WILD FOREST MUSHROOMS . . . . . . . . . . . . . . . 9
sautéed cremini, shiitake, and oyster mushrooms, fresh herbs & a splash of chardonnay (GF/VE/H)
ALASKAN SNOW CRAB LEGS . . . . . . . . . . . . . 26
two steamed clusters, served with lemon & clarified butter