Luma on Park recently announced that they will now be offering lunch on
Fridays, Saturdays, & Sundays
from 11:30 am-3:00 pm
starting December 8th, 2012
The restaurant, located on Winter Park’s Park Avenue, is bringing back lunch for the first time in over 5 years. There has been a lot of buzz lately about its sister restaurant Prato, located further north on Park Avenue, and I believe it’s definitely time for Luma to get some renewed loving.
Executive Chef, Brandon McGlamery, and the rest of Luma on Park‘s culinary team have created a new menu that focuses on seasonal ingredients, sustainable seafood, and responsibly farmed meats. They will feature some familiar offerings, such as our oven roasted pizzas and housemade pastas, while introducing newer creations including beautiful, local lettuce salads, Carolina Style BBQ Ribs and Grilled Organic Salmon with farmer’s market vegetables.
My friend Mike and I decided to venture out to Winter Park on Friday for lunch and scope out the new menu. The prices ranged from $8 to $21 on the high end.
The visit was pleasant and the lunch menu was found to be delicious. This is not surprising as Luma holds a very high standard in terms of quality ingredients used in their dishes as well as the degree of skill and care that their chefs take in their dinner menus.
The first dish that we had was the Grilled Pine Island Shrimp, served with a citrus nuoc mam based dipping sauce with a carrot and cilantro salad. The large, head on shrimp was slightly grilled, not burnt, and succulent. It was a refreshing and light course to start, bringing back to me memories of summertime in Vietnam or Key West.
Grilled Pine Island Shrimp with carrot and cilantro salad
The acorn squash, herb ricotta, and sage pizza – full of fall flavors. This pizza is a flatbread pizza and was also very enjoyable yet not too heavy.
The spicy grouper sandwich is grilled and served with lettuce, tomatoes, potato chips and a sesame bun with a garlic remoulade sauce. Always the avid fisherman, you can tell Chef McGlamery takes care in the sourcing of his seafood and the quality of the fish with each bite.
Spinach and Burratta Mozzarella Ravioli with grilled artichoke and black olives – Handcrafted ravioli with spinach folded into the dough, absolutely transcendent. This gorgeous pasta dish tastes as delicious as it looks, with the flavors of black olives, mozzarella, spinach, ravioli, all coming together as one harmonious dish. One of my favorite dishes in Orlando at this time.
Overall, I think lunch at Luma on Park will be quite a hit. I know I am already looking forward to dinner there the next time I am out.