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)
BENEDICTS
house-made hollandaise sauce, 2 poached medium eggs, on our signature croissant bun,
mushroom hash potatoes & Lume salad (gluten-free english muffins available)
FRESH ATLANTIC LOBSTER . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
GOLDEN-SEARED BLUE CRAB CAKE & AVOCADO . 26
AAA BRAISED SHORT RIB BENEDICT . . . . . . . . . . . . . . . . . 22
WILD FOREST TRUFFLE MUSHROOM & SPINACH . . 19
SMOKED NORWEGIAN SALMON & CAPER . . . 24
APPLEWOOD SMOKED BACON . . . . . . . . . . . . . . . . 18
APPLEWOOD SMOKED TURKEY BACON . . . . . .19
CLASSIC BRUNCH
LATE RISER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
3 free-range eggs any style, choice of sausage or applewood smoked bacon, mushroom hash potatoes, Lume salad & sourdough toast
STEAK & EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
8oz AAA striploin, 2 free-range eggs any style, wild mushroom hash potatoes, house-made tzaziki, truffle butter & sourdough toast
OMELETTES
served with mushroom hash potatoes, Lume salad & sourdough toast
HAM & LEEK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
free-range eggs, black forest ham, crisp leeks, swiss cheese (P)
TRUFFLE & SWISS . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
free-range eggs, wild forest mushrooms, swiss cheese & freshly shaved truffle
THE VEGAN ♥ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
spinach, chickpeas, made vegan with JUST EGG (VE)
HOUSE-MADE SOUPS
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
PORK BREAKFAST SAUSAGE . . . . . . . . . . . . . . . 7
4 pieces
APPLEWOOD SMOKED BACON . . . . . . . . . . . . 6
4 pieces
APPLEWOOD SMOKED TURKEY BACON . . 6
4 pieces
SOURDOUGH TOAST . . . . . . . . . . . . . 6
2 slices