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.