LUMAMI menu

LUMAMI Resto

The restaurant is open from Sunday to Thursday from 12PM to 7PM and Friday and Saturday from 12PM to 9PM.

Small plate

Tomato velouté and parmesan reggiano soup | 12
House made foccacia and brown butter

Duck soup from La Canardière* | 10/14
Duck with star anise broth, charred green cabbage, duck confit and wild rice
Gérard Dupuy, Clos du moulin 2011, Bergerac, France | 10

Grain bowl and shiitake cold broth | 10
Genmaï, tamari and rice vinegar, ginger mushroom consommé, green onion, puffed grains, shiitake and nori
L’Alchimiste, Blonde, Québec| 6

Pastis spiked salmon rillette | 12
Tobiko riesling gel with mini brioche
La Maison Nicolas Potel, Bourgogne Pinot noir, Vieilles Vignes 2017, Bourgogne, France | 12

Brussel sprout salad | 14
Apples, dried cranberries and apricots, black walnut from Quebec, apple cider dressing and kale chips
Villa Maria, Sauvignon Blanc 2016, Marlborough, Nouvelle-Zélande | 8

Nordik salmon | 15
Salmon gravlax, dill crème fraîche, pickled onions and mujol caviar on nordik bread
Estate Argyros, Atlantis 2017, Cyclades, Grèce | 9

Organic mixed greens * | 8
Miso dressing and sesame seeds
Domaine Léon Courville, Réserve St-Pépin 2014, Lac Brome, Quebec, Canada | 9

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

 

Big plate

Eggplant parmigiana | 19
Tomato braised eggplant, mozzarella di bufala, bumba on parmesan focaccia,endives and radicchio salad with orange supremes
Castello di Volpaia, Toscana Citto 2015, J.G.T., Toscane, Italie | 12

Smoked beef sandwich | 17
House smoked beef, boquerones, potato and onion bread, horseradish cream, raw onions, watercress salad and lemon dressing
L’Alchimiste, Bock Lager ambrée, Québec | 6

Beet tikka masala | 17
Slow cooked beets in ghee, piquillos tikka masala, raïta and papadum
Pfaff, Riesling Cuvée Jupiter 2016, Alsace, France | 10

Raclette* | 19
Au Gré des Champs cheese*, roasted squash and potatoes, house pickles, bacon and pepper sauce, smoked duck ham
Maison Chapoutier, Belleruche 2016, Côtes-du-Rhône, France | 9

Szechuan-style Duck | 18
Duck gravlax with fresh cucumber salad, peanuts, cilantro and Szechuan dressing
Vegetalian option with silken tofu
Staffelter Hof, Drei Riesling Trocken 2016, Mosel, Allemagne | 11

Saiko black cod | 22
Kombu and pea miso broth, miso glazed black cod, enoki mushrooms, poached nappa cabbage and daikon*
Domaine Georges Millérioux, Les Collinots 2015, Sancerre, France | 12

Weekly braise | 21
Ask your waiter for chef’s inspiration of the moment

 

Dessert

Lemon tart | 8
Lemon cream, white chocolate ganache and cardamom

Pecan brownie | 9
Tonka bean butter cream and dark chocolate ganache

Parsnip cake and dried apricot | 7
Black walnuts from Quebec and snow goat glaze

Vegan chocolate mousse | 6
Avocado, cacao, maple syrup, cinnamon et cardamom

*LUMAMI supports local and organic products.
319, Chemin du lac Gale, Bromont, Qc, J2L 2S5

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