Luna Bella Menu

Baby Tuscan romaine dressed with our house-made Caesar dressing, Parmesan cheese and house-made croutons.

Wedge of crispy iceberg topped with in house bleu cheese dressing, croutons, red onions, Parmesan cheese and house-made croutons.

Fresh spring mix tossed in our house-made fig and honey vinaigrette dressing with beets, candied pecans and chevre.

Seasoned tomato slices, fresh mozzarella cheese, a basil vinaigrette and locally sourced spring mix topped with sweet balsamic vinegar reduction and crispy prosciutto

Crispy calamari tossed with fresh tomatoes, green onions and pepperoncini, drizzled with our citrus remoulade sauce.

Risotto balls mixed with prosciutto, and fresh herbs, stuffed with Gouda cheese, flash-fried, served on our house marinara.

Colossal Gulf shrimp cooked to perfection, served chilled and lightly seasoned with a side of our house-made cocktail sauce.

Hand crafted crabcakes with lump crab, crispy bacon, blistered poblano, bound and served with our zesty citrus remoulade.

Grilled beef tenderloin served on crispy crostinis with a creamy horseradish sauce topped with blistered tomato bruschetta and drizzled with balsamic reduction.

Fresh Atlantic salmon, pan-seared and topped with lump crab meat and bernaise sauce served over asparagus and parmesan risotto.

Pan seared sea bass served with a blistered tomato pesto cream, angel hair pasta, shaved asparagus and broccolini then topped with roasted pine nuts, crispy capers and prosciutto

Pan seared diver scallops served over parmesan risotto, grilled asparagus and lemon beurre monte, topped with truffle gremolata.

Blackened redfish, pan seared and topped with a Gulf shrimp and crab Ponchartrain cream sauce, served over mashed potatoes and seasonal vegetables.

Crab stuffed Gulf shrimp served over sweet potato grits, crispy brussel sprouts with a Gouda bechamel sauce.

Coffee rubbed and beer braised cross cut veal shank slow roasted with root vegetables in wine and tomatoes, served with creamy mashed potatoes and fresh vegetables.

Pan seared skin-on duck breast served over truffle semolina-polenta with shaved asparagus and broccolini topped with a blackberry jalapeno reduction.

8 oz. grilled filet topped with a burgundy jus, served with grilled asparagus and creamy mashed potatoes.

Pan-roasted and pistachio crusted half rack, topped with blueberry demi-glace, served over creamy mashed potatoes and grilled asparagus.

Braised pork belly with a basil glaze on top of mashed sweet potatoes and crispy brussel sprouts with balsamic reduction.

Creamy house-made Alfredo sauce tossed with fettuccine topped with your choice of Chicken or Shrimp.

Large home-made meatballs with Bolognese sauce, tossed with spaghetti.

Crispy breaded eggplant layered with Mozzarella cheese and fresh basil, then baked in our house-made marinara sauce, served with angel hair Aglio Olio

Rigatoni pasta with caramelized onions, roasted mushrooms, tossed in a Marsala cream sauce and topped with thinly pounded pan roasted chicken.

Fresh blue crab, crispy bacon and green peas sauteed with vodka tomato cream sauce, served over penne pasta.

Penne pasta in a crimini mushroom cream sauce with pork fennel sausage, blistered tomatoes, spinach, basil, and topped with fried artichoke hearts and crispy prosciutto.

Penne noodles tossed in a spicy san marzano tomato sauce with brandy, jalapeno and garlic confit, topped with pan seared gulf shrimp.

Rigatoni pasta with sun-dried tomatoes, roasted wild mushrooms and prosciutto, tossed in a roasted garlic cream sauce and topped with thinly pounded pan roasted chicken.