LUNCH/DINNER MENU

SOUP

LOBSTER BISQUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

silken purée of atlantic lobster, infused with cognac, white wine, aromatic herbs, finished with creme fraîche, chive oil & butter poached lobster

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

CHEF OYSTERS . . . . . . . . . . . . . . . . . . . . . . . . . . Half 38

topped with kaluga sturgeon caviar, cucumber-jalapeño salsa, chive oil & cilantro

BAKED LOBSTER OYSTERS . . . . . . Half 32 / Full 60

atlantic lobster, spinach truffle cream & mozzarella

CAVIAR BUMP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

kaluga sturgeon caviar

FLATBREADS

PUGLIANO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

soppressata, fior di latte, marinated olives, bermuda onion, tomato sauce, fresh basil, EVOO & parmigiano reggiano

WILD FOREST MUSHROOM . . . . . . .. . . . . . . . . . 22

spinach truffle cream reduction, fior di latte, arugula, parmigiano reggiano, finished with truffle oil (V/H)

(add chicken +6)

add freshly shaved black summer truffle +8/g

SALADS

4oz blackened chicken breast 8 / 5 wild argentinian shrimp 13 / 8oz AAA striploin 27

RED & GOLD BEET FRISÉE . . . . . . . . . . . . . . . . . . 21

radicchio, arugula, ontario goat cheese, toasted walnuts,

beet chips & white balsamic vinaigrette

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

WARM OLIVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

pomegranate labneh, sun-dried tomato pesto & sourdough

(add prosciutto +6)

L.F.C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

fried chicken, house-made sweet & spicy gochujang sauce, sesame seeds scallions

CHARRED BRUSSEL SPROUTS . . . . . . . . . . . . . 18

hummus, pomegranate labneh, sweet drop peppers,

sweet & spicy jalapeño sauce & toasted walnuts

CRISPY POLENTA FRIES . . . . . . . . . . . . . . . . . . . . .16

topped with parmigiano reggiano & truffle aioli (GF/V/H)

NAGI JAPANESE WAGYU SLIDERS . . . . . . . . 25

gruyère cheese, crispy leeks, Lume sauce, on a potato bun

PERIGORD MEATBALLS . . . . . . . . . . . . . . . . . . . . . 25

mozzarella stuffed veal, beef & pork meatballs with a cucumber garlic yogurt sauce, perigord truffles parmigiano reggiano & toasted garlic sourdough

NEW ZEALAND VENISON CARPACCIO . . 26

thinly sliced juniper berry, fresh herb marinated venison, with baby arugula, sweet pepper drops, shaved parmigiano reggiano & a lemon blueberry vinaigrette

LOLIGO CALAMARI . . . . . . . . . . . . . . . . . . . . . . . . . 22

fried european squid, calabrian chillies, jalapeño & tzatziki

MOROCCAN OCTOPUS . . . . . . . . . .. . . . . . . . . . 28

hummus, pomegranate labneh, lemon-tomato beurre blanc, fingerling potatoes, sun-dried tomato pesto, marinated olives, pancetta & chive oil

WILD-CAUGHT BLUE COD TACOS (3) . . . . 20

ginger-soy red cabbage, pico de gallo, jalapeño crema,

cilantro & lime (H) (add a taco +6)

JUMBO BLACK TIGER SHRIMP COCKTAIL . . 24

(5 pcs) served with smoked lemon cocktail sauce (H)

SEAFOOD TOWER (Serves 2-3 ) . . . . . . . . . 144

12 oysters, 8 jumbo black tiger shrimp cocktail, marinated octopus & alaskan snow crab (add 30g kaluga sturgeon caviar +95)

BURRATA & PROSCIUTTO . . . . . . . . . . . . . . . . . . 25

heirloom tomatoes, burrata, fresh basil, fig chili balsamic honey, served with sourdough crostini

HANDHELDS

served with crispy french fries or house salad

LUME SMASH BURGER . . . . . . . . . . . . . . . . . . . . . . 24

6oz brisket and chuck patty, aged cheddar, stacked leeks, lettuce, tomato, pickles, and Lume sauce, on a toasted brioche bun

CUBANO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

pork belly, smoked ham, swiss cheese, house pickles,

chili lime aioli on toasted cIabatta bun

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

rosé sauce, topped with parmigiano reggiano

RIGATONI BOLOGNESE . . . . . . . . . . . . . . . . . . . . . 26

tossed in a slow-cooked veal, pork & beef bolognese, topped with parmigiano reggiano

BLACK TIGER SHRIMP LINGUINE . . . . . . . . . . 26

heirloom tomatoes, chili’s, lemon, EVOO, arugala & parmigiano reggiano

(add cream sauce +2)

RIGATONI ALLA VODKA . . . . . . . . . . . . . . . . . . . . 24

house-made rosé sauce, topped with parsley, pancetta & parmigiano reggiano

gluten-free penne available + 3

FROM THE SEA

SESAME PANKO CRUSTED ATLANTIC SALMON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

jalapeño citrus beurre blanc, parsnip purée and crisps, roasted fingerling potatoes & seasonal vegetables (H)

WHOLE BRANZINO . . . . . . . . . . . . . . . . . . . . . . . . . . 36

grilled, herb-marinated, european sea bass, with a habanero caper & leek white wine sauce, seasonal vegetables (GF/H)

ALASKAN BLACK COD . . . . . . . . . . . . . . . . . . . . . 42

tomato citrus beurre blanc, herb-roasted fingerling potatoes, sautéed kale & seasonal vegetables (GF/H)

LAND

8oz/12oz CANADIAN AAA STRIPLOIN . . 37/58

served with yukon gold mashed potatoes,

seasonal vegetables, madagascar peppercorn sauce

& truffle butter (GF/H)

STEAK FRITES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

oz canadian AAA striploin, served with shoestring frites,

madagascar peppercorn sauce & truffle butter (GF/H)

HERB-ROASTED LOCAL FREE-RANGE HALF CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

porcini mushroom cream sauce, fingerling potatoes

& seasonal vegetables (GF/H)

SLOW BRAISED AUSTRALIAN LAMB SHANK . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . 38

served with yukon gold mashed potatoes, seasonal vegetables & a lamb jus reduction (GF/H)

SEARED MARINATED CAULIFLOWER . . . . . 28

hummus, roasted herb fingerlings, seasonal vegetables

& a vegan porcini cream sauce (V)

42oz AAA BONE-IN TOMAHAWK

STEAK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240

yukon gold mashed potatoes, seasonal vegetables, sautéed wild forest mushrooms, lobster mac & cheese, madagascar peppercorn sauce & truffle butter (GF/H)

SIDES

ATLANTIC LOBSTER MAC & CHEESE . . . . . 24

parmigiano reggiano cream sauce, mozzarella & a golden breadcrumb topping

YUKON MASHED POTATO . . . . . . . . . . . . . . . . . . 6

creamy & rich yukon gold mashed potatoes (GF/H)

ROASTED FINGERLINGS . . . . . . . . . . . . . . . . . . . . 7

pomegranate labneh, herbs & sea salt (GF/V/H)

GARLIC BREAD WITH CHEESE . . . . . . . . . . . . 8

toasted panini with garlic truffle butter & melted mozzarella (V)

CHAR-GRILLED BROCCOLINI . . . .. . . . . . . . . . . 9

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)