A P P E T I Z E R S

COLD SMOKED SALMON* Horseradish / Rye Crumble

BURRATA Prosciutto / Arugula Pesto / Peasant Bread

SMOKED TOMATO SOUP Basil / Focaccia Croutons

CRISPY PORK BELLY Brussels Sprouts / Apple Cider

E N T R É E S

BUCATINI Spiced Sausage / Roasted Tomato / Broccoli Rabe

ROASTED TURBOT Potato / Piquillo Pepper / Black Olives / Caramelized Fennel

SEARED DUCK BREAST* Parsnip / Trumpet Mushrooms / Swiss Chard / Sour Cherry Jus

GRILLED FILET MIGNON* Truffle Potato Purée / Spinach / Bordelaise Sauce

ZUCCHINI SPAGHETTI San Marzano Tomatoes / Arugula / Pecorino / Breadcrumbs

Luminae_Dinner_1_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

MAINE LOBSTER SALAD Hearts of Palm / Cilantro / Pineapple / Vanilla Dressing

BEEF TARTAR* Truffle / Shallot Confit / Parmesan

JERUSALEM ARTICHOKE SOUP Prosciutto / Porcini / Mascarpone / Sourdough Croutons

ROASTED SQUAB Savoy Cabbage / Caraway / Applewood Smoked Bacon

E N T R É E S

PAPPARDELLE Venison Ragout / Roasted Garlic / Juniper

ALASKAN HALIBUT Baby Bok Choy / Sesame Sticky Rice/ Ginger Broth

VEAL LOIN* Morels / Pearl Onions / Fava Beans /Vin Jaune Sauce

CÔTE DE BOEUF* Roasted Root Vegetables / Béarnaise Sauce

“CAULIFLOWER STEAK” Curried Yogurt / Pepitas / Raisins / Cilantro Gremolata

Luminae_Dinner_2_ 06/03/15

A P P E T I Z E R S

SCALLOP CARPACCIO* Kumquat /Crispy Quinoa / Lime

KALE SALAD Roasted Tomatoes / Parmesan / Lemon / Toasted Breadcrumbs

GREEN CURRY SOUP Coconut / Poached Shrimp / Thai Basil

BRAISED BEEF GNOCCHI Parsnip / Horseradish / Crème Fraîche / Parmesan

E N T R É E S

VEAL CANNELLONI Chestnuts / Pecorino / Madeira

SEARED COD Fingerling Potatoes / Zucchini / Saffron-Tomato Sauce

ROASTED MOROCCAN CHICKEN BREAST Couscous / Za’atar / Preserved Lemon

GRILLED NY STRIP* Duck Fat Roasted Potatoes / Caramelized Salsify / Haricot Vert

GRILLED TOFU Peppers / Edamame / Cilantro / Sweet Chili Sauce

Luminae_Dinner_3_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

TUNA TARTAR* Caperberries / Black Olives / Shallot Confit

SUGAR SNAP PEA SALAD Radish / Mint / Pecorino

SEAFOOD VELOUTÉ Poached Oysters / Fennel / Red Sorrel / Caviar

CRAB CAKE Pickled Cucumbers / Mango / Sesame / Sambal Aioli

E N T R É E S

CHESTNUT TORTELLINI Butternut Squash / Black Truffle Butter Sauce

SEARED BLACK BASS Salsify / Brussels Sprouts / Beef Oxtail Marmalade

GRILLED GUINEA HEN Spaghetti Squash / Pepitas / Sherr y Vinegar

ROASTED LAMB LOIN* Merguez Sausage / Marinated Cucumber / Herb Yogurt

VEGETABLE AND BEAN CASSOULET Ricotta & Mint Crostini

Luminae_Dinner_4_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

CHICKEN LIVER CUSTARD Pickled Turnips / Sourdough Toast

BURRATA Toasted Pistachio / Balsamic / Crostini

WILD MUSHROOM CONSOMMÉ Farro / Thyme

GRILLED MEDITERRANEAN OCTOPUS Olives / Potatoes / Smoked Paprika

E N T R É E S

RICOTTA CAVATELLI Duck Bolognese / Pecorino / Mar joram

PEPPERED TUNA* Potato Purée / Spinach / Pinot Nior Sauce

ROASTED CHICKEN BREAST Grilled Treviso / Fig-Pine Nut Marmalade

BRAISED SHORT RIB Cranberr y Beans / Stewed Tomatoes / Pearl Onions

THAI GREEN VEGETABLE CURRY Jasmine Coconut Rice / Red Pepper / Toasted Cashews

Luminae_Dinner_5_ 06/04/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

SMOKED TROUT Hearts of Palm / Shiso / Grapefruit

ICEBERG WEDGE Smoked Bacon / Fried Shallots / Blue Cheese Dressing

SHELLFISH STEW Charred Tomato / Saffron / Potato Confit

CREAMY TRUFFLE RISOTTO Fricassee of Wild Mushrooms / Parmigiano-Reggiano

E N T R É E S

SEARED SCALLOPS* Brussels Sprouts / Wild Mushrooms / Truffles

BUTTERED POACHED LOBSTER Butternut Squash / Savoy Cabbage / Champagne Sauce

ROASTED CORNISH HEN Cracked Wheat / Preserved Lemon / Tahini Jus

HERB CRUSTED RACK OF LAMB* Olive Oil Potato Purée / Sunchokes / Salsa Verde

BROWN BUTTER GNOCCHI Spinach / Pine Nuts / Sage

Luminae_Dinner_6_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

MUSHROOM TERRINE Herb Salad / Hazelnut Vinaigrette

SALMON SASHIMI* Passion Fruit / Radish / Chili

FENNEL SOUP Lobster / Pomegranate / Citrus

PIZZETTE Pecorino / Black Pepper / Burgundy Truffles

E N T R É E S

FETTUCCINE Baby Calamari /Shrimp / Roasted Red Pepper / Extra Virgin Olive Oil

GRILLED BARRAMUNDI Artichoke Purée / Leeks / Fava Bean Pesto

ROASTED HALF CHICKEN Spätzle / Bacon / Butternut Squash / Chicken Jus

GRILLED SIRLOIN* Bone Marrow Custard / Carrots / Creamy Peppercorn Sauce

CAULIFLOWER FRIED RICE Wok Vegetables / Fried Egg

Luminae_Dinner_7_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

CHARRED CARROT SALAD Curried Yogurt / Walnuts / Arugula

PÂTÉ DE CAMPAGNE Cornichons / Radish / Watercress / House Made Mustard

SMOKED POTATO SOUP Chorizo / Garlic / Thyme

CRISPY SWEETBREADS Pickled Chilies / Celer y Salad / Blue Cheese Fondue

E N T R É E S

PASTRAMI SHORT RIB RAVIOLI Glazed Carrots / Mustard Seeds / Tarragon

SEA SCALLOPS* Porcini Mushrooms / Pea Nage

ROASTED CHICKEN Creamy Polenta / Soppressata / Fennel / Kalamata Olive

GRILLED VEAL CHOP* Potato Confit / Turnips / Riesling Sauce

BAKED EGGPLANT PARMESAN San Marzano Tomato / Basil / Breadcrumbs

Luminae_Dinner_8_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

SMOKED DUCK BREAST Quinoa / Carrot / Citrus

HAMACHI* Shaved Fennel / Crispy Capers / Salsa Verde

YELLOW SQUASH SOUP Ratatouille / Goat Cheese / Basil

LAMB MEAT BALLS Yogurt / Dates / Oregano

E N T R É E S

SPAGHETTI CARBONARA* Pancetta / Roasted Garlic / Poached Egg / Italian Parsley

HERB CRUSTED SWORDFISH Cranberr y Beans / Fennel / Leek Butter

SEARED FIVE SPICE DUCK BREAST* Bok Choy / Jasmine Rice / Honey Tangerine Sauce

NEW YORK STRIP* Celeriac Horseradish Purée / Asparagus / Bordelaise Sauce

PAD THAI NOODLES Stir Fried Vegetables / Peanuts / Mint / Nam Pla

Luminae_Dinner_9_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

TUNA TARTAR* Shiso / Ginger / Cucumber / Crostini / Lime

ARTICHOKE AND FENNEL SALAD Treviso / Mache / Mozzarella / Lemon Vinaigrette

CORN SOUP Crispy Pancetta / Spicy Corn Relish

GRILLED SHRIMP Almond Romesco / Arugula

E N T R É E S

LINGUINE ALLE VONGOLE Cherry Tomato / Chili /Garlic / White Wine

BACON WRAPPED TROUT Wild Mushrooms / Sautéed Spinach / Beurre Noisette

GRILLED GUINEA HEN Braised Chicor y / Toasted Almonds / Stone Fruit Chutney

ROASTED PORK TENDERLOIN Sweet Potato Purée / Savoy Cabbage / Grain Mustard Sauce

MEDITERRANEAN VEGETABLE LASAGNA Eggplant / Artichokes / Peppers / Pecorino

Luminae_Dinner_10_ 06/04/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

KALE CAESAR Tear Drop Tomatoes / Lemon / Shaved Parmesan

VIETNAMESE SUMMER ROLL Shrimp / Mango / Peanut Dipping Sauce

DUCK CONSOMMÉ Shiitake Mushroom Dumplings / Napa Cabbage

BUTTERNUT SQUASH RAVIOLI Brown Butter / Sage / Amaretto Crumble

E N T R É E S

PAPPARDELLE Braised Lamb / English Peas / Ricotta / Mint

SEARED TUNA* Fennel Purée / Squash / Niçoise Vinaigrette

BRAISED VEAL CHEEKS Truffle Polenta / Grilled Escarole / Pearl Onions

VENISON LOIN* Braised Red Cabbage / Brussels Sprouts / Rosemary Jus

SAN MARZANO SPAGHETTI Basil / Parmesan / Extra Virgin Olive Oil

Luminae_Dinner_11_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

CHILLED MELON SOUP Yogurt / Crab / Celer y

BABY SPINACH SALAD Blue Cheese / Candied Cashews / White Balsamic Vinaigrette

KATAIFI SHRIMP Piperade Stew / Oregano Vinaigrette

SPRING PEA TART Goat Cheese / Toasted Hazelnuts

E N T R É E S

FETTUCCINE* Robiola / Maitake Mushrooms/ Poached Egg

HIBACHI STYLE SALMON* Shrimp Fried Rice / Edamame Bean / Cilantro

VADOUVAN CHICKEN Apricot / Almonds / Mint

BRAISED LAMB SHANK Garlic Potato Purée / Heirloom Carrots / Rosemary Jus

OVEN BAKED CANNELLONI Spinach / Ricotta / Olives / Cherr y Tomato

Luminae_Dinner_12_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

HAMACHI CRUDO* Caviar / Shiso / Cauliflower / Lemongrass

HEIRLOOM TOMATO SALAD Basil Cream / Kalamata Olives / Husk Cherries / Crouton

SUNCHOKE VELOUTÉ Quail Breast / Black Truffle / Toasted Sunflower Seeds

SEARED PRAWNS Arugula/ Olives / Fennel / Lemon

E N T R É E S

ENGLISH PEA RISOTTO Ricotta Salata / Lemon

LOBSTER Melted Leeks / Fava Beans / Truffle

GRILLED VEAL CHOP* Polenta / Broccoli Rabe / Thyme Jus

CHATEAUBRIAND* Root Vegetables / Potato Croquette / Brown Butter Béarnaise

WILD MUSHROOM “POT PIE” Puff Pastr y / Parmesan / Thyme

Luminae_Dinner_13_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.

A P P E T I Z E R S

CHILLED TOMATO CONSOMMÉ Cucumber / Mint / Extra Virgin Olive Oil

SALMON SASHIMI* Avocado / Tangerine / Toasted Sesame Seeds/ Yuzu

VEAL MEAT BALLS Chermoula / Roasted Fennel / Coriander

CHARRED OCTOPUS Crispy Prosciutto / Smoked Paprika / Fingerling Potatoes

E N T R É E S

ORECCHIETTE PASTA Braised Oxtail / Portobello Mushrooms / Shaved Asparagus

GRILLED LOUP DE MER Caramelized Fennel / Espelette Pepper/ Lemon Vinaigrette

ROASTED HALF CHICKEN Couscous / Garbanzo / Roasted Red Pepper / Garlic Confit

RACK OF PORK* Olive Oil Crushed Potatoes / Salsa Verde

VEGETABLE KORMA Spiced Vegetables / Ground Almonds /Coconut Milk / Roti

Luminae_Dinner_14_ 06/03/15

*Consuming raw or undercooked meats, seafood, shellfish, eg gs, milk or poultr y may increase your risk of food-borne illness, especially if you have certain medical conditions.