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.

Grilled house focaccia croutons with our truffle honey mustard dressing, fresh cucumbers, onions, tomatoes and feta cheese served over locally sourced spring mix.

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, marinated and grilled to perfection. Served chilled and lightly seasoned with a side of house cocktail sauce.

Hand crafted salmon cakes with grilled salmon, crispy bacon, blistered poblano, bound with zesty citrus remoulade and served with lemon-thyme aioli.

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.

Salmon 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.

Grilled lamb chops stuffed with medjool dates, creamy chevre and crispy prosciutto, served over mashed sweet potatoes and Millbrook trumpet king pearl mushrooms with broccolini florets, finished with red wine blackberry reduction.

Reverse seared elk tenderloin served with crispy brussel sprouts, grilled mushrooms, and butternut squash dauphinoise with whipped ricotta topping, finished with toasted juniper and gin gastrique.

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 and Gulf shrimp sauteed with crispy bacon, peas and jalapeno garlic confit in a vodka sauce.

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.

Fresh black and pink peppercorns toasted with ancho and guajillo peppers, parmesan cheese, tossed with bucatini noodles then topped with Gulf shrimp and crispy brussel sprouts for a unique play on an authentic classic.

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.