Burrata & Heirloom
$18Creamy burrata with heirloom tomatoes, basil oil, and aged balsamic reduction.
AllergensDairy. Contains sulfites from balsamic.
PairingSancerre or a crisp Sauvignon Blanc.
Vegetarian
Each dish is composed from seasonal ingredients, sourced from our network of trusted farmers and curated with intention.
Light, bright, and crafted to awaken the palate.
Creamy burrata with heirloom tomatoes, basil oil, and aged balsamic reduction.
Sashimi-grade tuna, yuzu kosho, avocado mousse, and crispy shallot.
Slow-roasted heirloom beets, capers, dijon, and quail egg yolk on grilled sourdough.
House-cured foie gras, fig jam, toasted brioche, and a touch of fleur de sel.
Caramelized onion soup, gruyère crouton, fresh thyme, and aged sherry.
Half dozen East Coast oysters, creamed spinach, pernod, and parmesan crust.
The centerpiece of the experience — bold, considered, and built to be remembered.
A5 wagyu with truffle butter, roasted bone marrow, and seasonal vegetables.
Wild halibut, saffron risotto, fennel confit, and brown butter emulsion.
Maple-glazed duck with orange gastrique, parsnip purée, and wild mushrooms.
Herb-crusted lamb with ratatouille, garlic confit, and rosemary jus.
Carnaroli rice, foraged mushrooms, aged parmesan, white truffle oil.
Whole lobster, brandy-cream reduction, gruyère gratin, fresh tarragon.
Considered companions — seasonal, understated, and designed to complement the main plate.
Silken Yukon Gold purée finished with black truffle and cultured butter.
Wood-fired broccolini, preserved lemon, toasted almond, and chili crisp.
Honey-glazed carrots, whipped labneh, pistachio dukkah, fresh herbs.
Layered potato gratin, gruyère, thyme cream, and a crisp golden crust.
Wild rice, dried cranberry, toasted pine nut, and shallot butter.
Little gem, frisée, radish, sherry vinaigrette, and shaved pecorino.
A quiet, elegant close — pastry crafted to linger long after the last bite.
Valrhona 70% soufflé with crème anglaise and raspberry coulis.
Vanilla bean custard, caramelized sugar crust, fresh berries.
Caramelized apples on flaky pastry with crème fraîche and calvados.
House-made sorbet, candied citrus peel, and elderflower foam.
Three artisanal cheeses, quince paste, walnuts, and warm baguette.
Layered puff pastry, pistachio cream, rose petal jam, and gold leaf.
A curated list of cocktails, wines, and non-alcoholic pours — balanced to complement every course.
Applewood-smoked bourbon, demerara, aromatic bitters, orange oil expression.
Gin, fresh lemon, cane sugar, brut Champagne, lemon twist.
Three 2oz pours curated nightly — typically spanning Old and New World producers.
A rotating by-the-glass selection of grower Champagne — ask your sommelier.
Non-alcoholic aperitif — verjus, elderflower, cucumber, tonic, fresh basil.
Single-origin espresso or a curated loose-leaf tea, served with artisan chocolate.
Menu evolves with the season. We recommend booking in advance to secure your evening at Lumière.
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