small plates
WATERKIST FARMS TOMATO SOUP
kalamata olive crème fraiche, extra virgin olive oil
8
STEAKHOUSE WEDGE
romaine, cherry tomatoes, applewood bacon, red onion, danish blue
9
FUJI APPLE SALAD
currants, pistachios, chevre, whole grain mustard vinaigrette
11
HEIRLOOM TOMATO SALAD
watermelon radishes, EVOO fried bread, anchovy vinaigrette, burrata
13
LANTERN BAY SCALLOPS
grapefruit, purple kohlrabi, avocado, salted cashew butter, vanilla salt
12
TUNA CARPACCIO
pickled chanterelles, red serrano, marcona almonds, celery hearts
15
CAULIFLOWER-ONION TART
sweetgrass dairy gouda, cipollini onion puree, rabbit run farms radish salad
11
WAGYU BEEF TARTARE
soft-fried farm egg, pickled artichokes, garlic aioli, parmesan truffle fries
14
PEA SHOOT GNOCHETTI "CARBONARA"
basil-fed snails, pancetta tesa, sugarsnap peas
13
CHESTNUT AGNOLOTTI
short rib stracotto, hen of the woods mushrooms, onion agrodolce
12
LAUGHING BIRD SHRIMP CROQUETAS
preserved meyer lemon-cucumber salsa, roasted jalapeno gazpacho
12
PIZZA
margarita 12
la quercia speck, farm egg, tomato filetto 14
local romanesco, garlic confit, marinated chevre 14
CREEKSTONE BEEF BURGER
house pickles, charred onion, sweet yeast bun,
rosemary fries, dijonaise 13
add lake meadow farm egg, smoked bacon 4
house water is purified and filtered
main dishes
LINE CAUGHT LOCAL SWORDFISH
chickpea cioppino, san marzano tomato, fennel, basil aioli
27
WILD KING SALMON
black forbidden rice, fennel crudite, saffron butter, meyer lemon confit
29
MASSACHUSETTS DIVER SCALLOPS
anson mills buttermilk grits, tasso ham, rabbit run farms pole bean salad
29
ROASTED ASHLEY FARMS CHICKEN
marble potatoes, glazed carrots, brussels sprouts, radishes, red onion marmalade
23
MAPLE LEAF FARMS DUCK BREAST
roasted sunchokes, radicchio, haricot verts, pink peppercorn, kumquat
26
HERITAGE PORK CHOP
parsnip puree, tuscan blue kale, smoked date glaze, mustard jus
29
SNAKE RIVER FARMS FLANK STEAK
five bean ragout, soffrito, bordeaux spinach, herb oil
28
CHAIRMAN'S RESERVE FILET MIGNON
black truffle cavatelli, wax beans, field onions, golden raisin chutney
39
HOUSE RADIATORE BOLOGNESE
eight hour ragù, red wine, parmesan
21
SIDES
-yukon gold potato purée, truffle oil, chives 7
-brussels sprouts, butternut squash, pancetta tesa 7
-rabbit run farms spinach, garlic cream, parmesan 7
LUMA is dedicated to using artisanal producers, sustainable purveyors, local and organic farmers whenever possible, for the inspiration and direction of our menu.
desserts
ROASTED BANANA FINANCIER
rum raisin coulis, hazelnut brittle, creme fraiche ice cream
7
MILK CHOCOLATE PANNA COTTA
caramel, dark chocolate ganache, maldon salt
7
ORANGE CREAMSICLE POT DE CREME
rabbit run farms strawberries, marcona almond crumble
7
APPLE FRITTERS
chestnut puree, oat streusel, cinnamon ice cream
7
SEASONAL SORBET
6
CHARCUTERIE CHEESE PLATE
-fromaggio di fossa, king island triple cream, thomasville tomme
-sopressata, coppa
-pickled vegetable salad, rosemary almonds, garlic crostinis
20
prix fixe menu
small plates
(choice of )
WATERKIST FARMS TOMATO SOUP
kalamata olive creme fraiche, extra virgin olive oil
HEARTS OF ROMAINE
extra virgin olive oil fried croutons, parmesan, caesar vinaigrette
LAUGHING BIRD SHRIMP CROQUETAS
preserved meyer lemon-cucumber salsa, roasted jalapeno gazpacho
main dishes
(choice of)
WILD KING SALMON
black forbidden rice, fennel crudite, saffron butter, meyer lemon confit
ROASTED ASHLEY FARMS CHICKEN
marble potatoes, glazed carrots, brussels sprouts, radishes, red onion marmalade
HOUSE RADIATORE BOLOGNESE
eight hour ragu, red wine, parmesan
desserts
(choice of )
MILK CHOCOLATE PANNA COTTA
caramel, dark chocolate ganache, maldon salt
ROASTED BANANA FINANCIER
rum raisin coulis, hazelnut brittle, creme fraiche ice cream
bios
   | Brandon McGlamery, Executive Chef A graduate of the California Culinary Academy, McGlamery has gained an array of international culinary experience during his tenure at some of the most prestigious restaurants across the nation. McGlamery has held positions at California’s Stars Restaurant, French Laundry and Chez Panisse, The Dining Room at the Ritz-Carlton Naples, Jardinière. Chef McGlamery also created and executed a self-styled apprenticeship at Gordon Ramsey in London and Guy Savoy in Paris. Before joining LUMA, he was the Chef de Cuisine at Bacchanalia in Atlanta, Georgia. By working with local farmers on a daily basis, Chef McGlamery’s cuisine focuses on using the freshest ingredients available. The availability of key fresh ingredients and choice cuts of meat dictate what dishes are offered and when. Chef McGlamery has become an avid fisherman over the years. He couples this lifestyle with his passion for conservation. From this love, he has become a strong advocate of sustainable fishing, and has been selected for the exclusive, invitation only sustainable cuisine Cooking for Solutions Events at the Monterey Bay Aquarium. McGlamery was also chosen to serve on the Founder’s Council for the inaugural Atlanta Food & Wine Festival to further his efforts in sustainable fishing and cooking. Derek Perez, Chef de Cuisine Growing up in Ohio, surrounded by a family’s shared passion for food, Derek quickly became enamored with the power of cooking and its ability to bring people together. After graduating in 2001 from the Pennsylvania Culinary Institute, today Le Cordon Bleu, Derek gained exposure to Mediterranean and Caribbean cooking techniques while working at Kaya in Pittsburgh. Before joining Luma on Park, he also explored Italian cuisine at James Dominic in Cleveland. However, Derek soon realized he was missing the creativity and flexibility that he craved in the kitchen. In 2007, Derek met with Chef Brandon McGlamery and has remained in Luma’s kitchens ever since. Today, as Chef de Cuisine, Derek successfully practices his cooking philosophy: ingredient-driven cuisine, crafted with the same enthusiasm and culinary excitement Derek first experienced in childhood. Brian Cernell, Pastry Chef From the time he was a teenager, Brian knew he was meant to exert his energy and dedication in a kitchen, not in an office building. After graduating from the Orlando Culinary Academy in 2004, Brian initially worked exclusively on savory side of the kitchen, in notable restaurants throughout Charleston. However, after joining the culinary team at Luma on Park in 2007, Brian discovered his aptitude for baking. Accepting the role as Pastry Chef, Brian experimented with classical recipes and diverse flavors, meticulously balancing sweet components with savory nuances. At Luma, Brian relishes challenging diner’s traditional notions of a dessert, while at Prato, he enlists a rustic, straightforward approach in crafting pastries and dough. At both restaurants, Brian believes that superior ingredients should be the focus of any and every plate. |
