LUNA

Fried Potato donut stuffed with smoked ham and cheddar with a pistachio and orange butter

Beef filet, seared and finely sliced with arugula, Parmesan cheese, fried capers, and truffle oil

Fresh in-house ravioli filled with porcini mushroom, fontina cheese and scented truffle oil in a delicate lemon butter and sage sauce

Tender fried calamari and tempura veggies with wasabi aioli and umboshi dips

Seasoned house-ground veal smothered in aged cheddar, onion raisin confit with honey mustard yuzu aioli on a fried potato bun

Imported goat cheese in panko crust with pickled beets and an orange fennel compote

PEI mussels cooked in lemongrass-infused coconut milk and a green Thai chili lime broth served with crostini

Poached bartlett pear, arugula, pecan and Gorgonzola cheese with a Cabernet gastrique

Pan-seared U-10 scallop with almonds, cilantro and rocoto chili pesto in a mousseline fennel puree. Served with choice of potato, rice or grits

8 oz. Hanger Steak charred and cooked to order with romaine and shaved Parmesan, with an orange and wasabi ginger Ponzu sauce.  Served with choice of potato, rice or grits

Seared and glazed with Bourbon and English mustard served with au gratin potatoes and vegetable medley

Smothered with charred scallion, olives, capers, sun-dried tomato and preserved lemon with an apricot chutney and a choice of potato, rice or grits

Chef's Choice

Blackened berbere shrimp over creamy stone-ground white grits made with Tillamook cheddar, and lobster broth with andouille sausage

Charred Creole breast marinated in guava then sauteed in pineapple and mango with pickled vegetables and choice of potato, rice or grits

Chef's choice of Prime beef cut cooked to  order with the SIGNATURE house coffee rub, house-cut French fries and seasonal vegetables

add Porcini Mushroom sauce $3.5

add 4 Cheese sauce  $4

Today's freshest fish in Chef's complimentary preparation

Roast Scallop and Shrimp aji Amarillo, exotic fruit coulis, scapece veggie and almond pesto queso fresco

Fish of the day, leche de tigre, vodka, orange sorbet, jalapeno, pecan pesto and tostones

Ponzu, white sesame, wakame seaweed, cucumber, celery and macadamia crumble served with bruschetta

Spinach ravioli stuffed with braised beef short ribs in a sage and butter emulsion with smoked pork belly lardons and asparagus

Pasta in a blend of 5 creamy cheeses alone 

or topped with your favorites

 Add spicy Creole chicken tenderloins  $4

Add tender langostine  $6

Forbidden black rice or ancient grain

Chef's choice of potato

Creamy stone-ground white grits made with Tillamook cheddar

Pasta made fresh in-house, in a traditional carbonara sauce with bacon, alone or topped with your favorites

Add Berbere blackened chicken tenderloins     $4

Add Berbere blackened shrimp    $6

With house cheese blend and paprika

Seasonal sauteed vegetables with candied bacon and a balsamic gastrique