Lumen Detroit

A warm, comforting bowl of daily chef-inspired soup prepared with fresh seasonal ingredients and fragrant herbs.

Charred brussels sprouts drizzled with a rich balsamic reduction and creamy garlic aioli, topped with parmesan cheese and crispy garlic.

Crispy pork belly cubes topped with a vibrant pineapple and roasted red pepper relish, pickled red onion, scallions, and a hot honey glaze.

A shared platter featuring roasted red pepper hummus and tzatziki, served with warm naan bread, crackers, and crisp seasonal vegetables.

Tender mussels simmered in a savory green curry broth with bacon, scallions, and jalapeños, served with a crusty baguette.

Golden French fries tossed in fragrant truffle oil, herbs, and parmesan, served with creamy lumen aioli.

Wagyu and pork meatballs smothered in spicy arrabbiata sauce, pesto, and banana peppers.

Golden crispy calamari tossed with lemon, fried capers, and tomatoes, served with roasted garlic miso aioli.

Pan-seared crab cakes served over crisp kohlrabi slaw, finished with sriracha aioli and Thai vinaigrette.

Warm, soft pretzels served with el rojo beer cheese and spicy dijon mustard.

Creamy burrata cheese accompanied by baby kale, spinach, pear, arugula, crispy prosciutto, hot honey, red onion, candied pecans, and balsamic vinaigrette.

Crisp little gem lettuce with bacon, pickled red onion, parmesan, house croutons, fried capers, watermelon radish, and dill ranch dressing.

Classic romaine lettuce tossed in creamy Caesar dressing with parmesan cheese and crunchy croutons.

A wholesome bowl of farro, arugula, romaine, vegan feta, dried cherries, mandarin oranges, pistachios, and lemon vinaigrette.

Pan-seared Great Lakes walleye served with basmati rice, brown butter vinaigrette, spinach, wild mushrooms, and toasted sunflower seeds.

Wild-caught seared halibut with parmesan risotto, asparagus, black garlic, squid ink beurre blanc, lotus root, and nori.

Linguine pasta tossed with shrimp, roasted mushrooms, blistered tomatoes, baby spinach, olive oil, parmesan, and gremolata.

Pappardelle pasta in boursin cream sauce with broccoli, peas, tomatoes, swiss chard, red pepper coulis, and a parmesan crisp.

Crispy chicken breast served with herb salad, lemon vinaigrette, orzo, cherry tomatoes, red onion, parmesan, and tomato basil sauce.

Grilled zucchini, eggplant, squash, red pepper, red onion, tomato, arugula, basil pesto, and hummus on a ciabatta bun with a vegan side salad.

Grilled lamb chops served with melting potatoes, garlic green beans, mint chimichurri, and daikon sprouts.

Decadent pie with cookie butter crust, banana mousse, brûléed banana slices, and rich caramel sauce.

Rich cheesecake with a crackly caramelized sugar crust, served with berry compote and fresh berries.

Dense and rich flourless chocolate torte adorned with white chocolate-cherry ganache.

Refreshing mango sorbet garnished with toasted coconut flakes.

Classic artisanal house-made vanilla bean ice cream.