Cena
An evening at Lumina
The kitchen sends a small succession of plates. Order a few from each section, or ask the room for a chef's table tasting -- four hours, eight courses, paired by the cellar.
Menu changes Tuesday and Friday. Please let us know about allergies.
Antipasti
- Bread, butter, anchovy$14Country loaf, cultured butter, white anchovies in olive oil
- Burrata, peach, basil$22Stracciatella from Puglia, grilled stone fruit, torn basil
- Vitello tonnato$24Slow-cooked veal, lemon-tuna sauce, capers, fried sage
- Crudo of the day$26Day-boat fish, citrus, olive oil, sea salt
Pasta
- Cacio e pepe$26Tonnarelli, three peppercorns, aged pecorino
- Agnolotti dal plin$32Hand-pinched veal and pork, brown butter, sage
- Black tagliolini$34Squid ink, blue crab, fermented chili, breadcrumbs
- Cavatelli with sausage$28Hand-rolled, fennel sausage, broccoli rabe, chili
From the fire
- Whole branzino$68Wood-fired, lemon, capers, olive oil (for two)
- Bistecca$96Dry-aged ribeye, rosemary salt, fire-roasted radicchio (for two)
- Hen of the woods$24Roasted in the hearth, brown butter, sherry, lemon
Dolci
- Olive oil cake$14Sicilian olive oil, citrus, mascarpone cream
- Tiramisu$16Made to order, Marsala-soaked ladyfingers, cocoa
- Affogato$12Vanilla bean gelato, espresso, amaretti
Wine
The cellar
Three hundred bottles, almost all from low-intervention growers in Italy and on the French border. Ask for the by-the-glass list, or hand the book to Sara, our wine director, and tell her what you are thinking.
Chef's tasting
Chef's tasting
Eight courses written that morning. $145 per guest, with optional pairing $95. Bookable for parties of two to six on Tuesdays and Wednesdays.
ReservePrix fixe and private dining available on request
Plan your visit