…..Gastronomie_Bleu_60px…..

Small plate

Soup of the day  |  7   

Artisan bread, miso butter * |  6  

Québec Cheese plate * | 10/18
Artisan bread, fruits and nuts
Domaine Dugois, Arbois Mouchet 2013, Jura France   |  11
Adi Badenhorst, Cinsault, Papegaai 2016, Swartland, South Africa  10

Mixed greens *   7
Massawippi miso and maple vinaigrette, orange
Add jerk tofu   + 5
Domaine Argyros, Atlantis 2015, Vin de Pays des Cyclades, Santorin, Grèce  |  9

Edamame  |  5
Togarashi, sea salt
Bock, Lager ambrée L’Alchimiste, Québec  |  6

Roasted roots  |  11
Black truffle vegan aioli and vegetable chips
Château La Colombière. Le Grand B 2015, Villaudric, France   |  13

Okonomiyaki |  10
Smoked mackerel, argula, Japanese pancake,  sunchoke and Kewpie mayo
Pares Balta, Brut, Biologique, Cava, Catalogne, Espagne    | 9

 …..Gastronomie_Bleu_60px…..

Big plate

Beet tartare  16
Pistachio and basil pesto, lemon confit and warm goat cheese
Domaine Josmeyer, Alsace Dream, Blanc d’Alsace, France  |  11

Salmon poké and ponzu sauce  |  20
Served on black rice, chipotle and ginger dressing, soy bean and wasabi puree, cucumber and ginger apple
Domaine Testut, Rive Droite 2016, Chablis, France   | 13

Somen noodle bowl  |  19
Chaga, dashi, shitaki and black trumpet mushrooms, gaspesie dulce, swiss chard, kimchee,lemongrass bio chicken and unagi sauce
Pfaff, Riesling Cuvée Jupiter, 2016, Alsace, France   | 10

Squash gnocchi  |  18
Smoked parmesan, chanterelle and Tuscan kale
Domaine Léon Courville, Réserve St-Pépin 2014, Brome Lake, Québec, Canada   | 9

Three sisters  | 16
White bean and tomato ragû, butternut squash, masala, popcorn, smoked yogurt, stinging nettle and pesto
Add extra duck confit   + 5
Château Coupe-Roses, Les Plots 2016, Minervois, France   |  10

Sandwich of the moment on house made bread |  16
Braised boar, Memphis sauce, old cheddar, red onion, fennel and Kewpie mayo, served with mixed greens, miso and maple syrup vinaigrette
Add soup  |  + 4
San Donatino, I Campacci Rosso 2012, Toscana, Italia   | 7

Plowman’s lunch |  19
Charcuterie and house pickle selection, cheese and a seven minute egg
Corino Renato, Dolcetto d’Alba, 2015, Piedmont, Italy  |  13

  …..Gastronomie_Bleu_60px…..

Dessert

Brownie  |  7
Served with vanilla, buttermilk ice cream and caramel

Chocolate cookies  |  6
Served with milk

Zucchini bread * |  8
Cream cheese, salted caramel, sea buckthorn jelly

Apple pie |  7
Served with whisky caramel, hazelnut crumble and lemon mascarpone

Vegan chocolate mousse*  |  6
Avocado, cocoa, cardamom and maple syrup

Panna cotta  |  8
Tonka bean and lemon, strawberry jam and ginger snap

Logo_Chefs_Createurs

LUMAMI supports local and organic products.
* Créateurs de Saveurs, Cantons-de-l’Est

319, Chemin du lac Gale, Bromont, Qc, J2L 2S5