Menu   
     

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                                            Le Insalate 

    Insalata Verde con Vinaigrette della Casa   9 

    Organic Boston Lettuce, Green Leafs and Lola Rossa Shaved Parmesan Cheese Tossed with House Dressing

    Rucola con Pomodorini e Finocchio    10

    Rocket Arugula Salad, Wild Fennel, Cherry Tomato and Lemon Dressing

    Insalata dello Chef    13

    Chopped Baby Greens Tossed with Avocado, Fresh Hearts of Palm, Roasted Pepper, Celery and Lemon Dressing

    Insalata Cesare al Modo Nostro   11

    Hearts of Romaine, Parmesan, Caesar Dressing and Anchovies with Toasted Bread Croutons

    Barbabietole Luna Rossa    12

    Red Beets Salad Marinated in a Radish, Aged Red Wine Vinegar Served with Toasted Goat Cheese

    Insalata Meditteranea   13

    Romaine Lettuce with Gaeta Olives, Red Onions,Feta Cheese, Tomato, Cucumber, Oregano and Red Wine Dressing

    Gli Stuzzichini

    Carpaccio di Manzo   15

    Sliced Beef Tenderloin Carpaccio with Baby Arugula, Shaved Parmesan and Drops of White Truffle Oil

    Vitello Tonnato   15

    Thin Sliced Roasted Veal with Tuna Sauce

    Carciofi alla Giudea   14

    Crispy Artichokes Fried in Olive Oil, Mint and Garlic

    Polipo alla Griglia con Cannellini   15

    Grilled Portugal Tender Baby Octopus with Cannellini Beans in a Light Tomato Broth

    Bocconcini di Bufala alla Caprese con Olio di Frantoio Toscano   13

    Imported Buffalo Mozzarella with Roasted Peppers, Tomato on the Vine and Cold Pressed Tuscan Olive Oil

    Sformato di Melanzane con Ricotta di Bufala   13

    Baked Eggplant with Buffalo Ricotta, Tomato Sauce and Basil Topped with Melted Mozzarella

    Polpettine di Vitello e Manzo con Salsa al Pomodoro e Formaggio Toscano    14

    Veal and Beef Meat Balls in a Tomato Sauce and Topped with Shaved Tuscan Cheese

    Calamari Piccantini Grigliati con Riccia, Mango e Cuori Di Palma al Limone    15

    Light Spicy Marinated Calamari Served with Frisse, Mango, Hearts of Palm and Lemon Dressing

    Half Order of Pasta as Appetizer Only  $12

    I Contorni   8

           Fried Zucchini                     Broccoli Rabe                Sautéed Spinach           Homemade French Fries


    I Farinacei

    Spaghetti alla  Chitarra di Gragnano al Pomodoro     19

    Gragnano Square Spaghetti with Fresh Plum Tomato and Basil Sauce

    Linguine alle Vongole e Olio di Frantoio   20

    Linguine with Manila Clams, Cherry Tomato, Garlic and Cold Pressed Olive Oil Sauce

    *Tagliolini al Nero di Seppia con Granseola    20

    Black Ink Tagliolini with Crabmeat, Light Spicy Tomato Sauce and Topped with Arugula

    *Fettuccine alla Bolognese   18

    Fettuccine with Beef and Veal Meat Ragout

    Mezze Maniche alla Siciliana con Ricotta Salata    18

    Half Cut Rigatoni with Eggplant, Tomato Sauce and Shaved Aged Ricotta Cheese on Top

    Linguine al Pesto Genovese con Fagiolini su Crema di Parmigiano   18

    Linguine with Basil Pesto Sauce, Green Beans, on a Bed of Parmesan Fondue

    Paccheri di Gragnano alla Contadina    18

    Neapolitan Paccheri with Sweet Sausage, Porcini Mushrooms and a Touch of Tomato

    *Mezzelune di Spinaci e Ricotta alla Crema Tartufata    20

    Half Moon Ravioli Stuffed with Ricotta and Spinach in a Light Creamy Black Truffle Sauce

    Orechiette con Salsicca, Cime di Broccoletti e Pomodori Seccchi   19

    Orechiette with Local Sausage, Broccoli Rabe, S.D Tomato and Garlic Olive Oil Sauce

    *Gnocchi di Patate e Fichi al Burro e Salvia con Pecorino Tartufato   19

    Figs Gnocchi in a Butter Sage Sauce Topped with Shaved Truffle Cheese

    Whole Wheat Pasta, –Penne or Spaghetti

    *Homemade Pasta  

    We use only Gragnano Pasta

    I Secondi…

    Filetto di Sogliola alla Francese   28

    Pan Seared Filet of Sole French Style with Spinach and Lemon Capers Sauce

    Filetto di Branzino Rigato in Padella Croccante con Insalata Verde   24

    Pan Grilled Crispy Filet of Striped Bass served with a Green Leafs Salad and Lemon Dressing

    Salmone in Crosta di Sesami con Salsa alla Panna Acida, Mela e Rafano 25

    Sesami Seeds Encrusted Scottish Salmon on a Bed of Spinach with, Sour Cream, Apple and Horse Radish

    Petto di Pollo in Crosta di Parmigiano al Martini   23

    French Cut Chicken Breast in a Parmesan Cheese Crust with Carrots Vichy and Martini, Sauce

    Bistecca di Manzo con Patatine Fritte e Vegetali Grigliati     32

    Grilled Brandt Sirloin Beef Steak with House French Fries, Grilled Vegetable and Herbs Butter

    Galletto Organico al Limone e Timo   24

    Oven Roasted Marinated Free Range Cornish-Hen in Honey, Lemon and Thyme with Sautéed Broccoli Rabe

    Saltimbocca alla Romana    25

    Pan Seared Pounded Veal Scaloppini with Sage, Prosciutto, Mashed Potato and Green Beans

    Chef: Paul Floess

    For special request don’t hesitate to ask your waiter

       
     

    347 East 85th Street | New York, NY 10028-5420 | (212) 517-3118 | lunarossanyc@gmail.com

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