Menu   
     

    Per Cominciare

    Mizzuna di Campo con Condimento della Casa   10 

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

    Rucola con Pomodorini e Finocchio    12

    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 Greca con Formaggio Feta   15

    Cucumbers, Tomato, Kalamata Olives, Red Onions, Oregano, Feta Cheese Tossed w/ Aged Red Wine Vinaigrette

    Antipasto Rustico All'Italiana     16

    Selection of Italian Cold Cuts, Cheeses Served with Homemade Pickled Vegetables

    Flietto di Manzo Carpaccio con Rughetta, Porcini, Parmigiano e Olio Tartufato   16

    Thin Sliced Beef Tenderloin Carpaccio Topped w/Arugula, Porcini, Shaved Parmesan and Truffle Oil

    Vitello Tonnato con Capperi della Isola di Pantelleria    16

    Thinly Sliced Roasted Veal Loin with a Velvety Tuna Capers Sauce and Pantelleria Island Capers Berries

    Carciofi alla Giudea   15

    Crispy Artichokes Fried in Olive Oil, Mint and Garlic

    Insalata di Polipo Spagnolo a Lunga Cottura     16

    Slowly Cooked Tender Spanish  Octopus Salad with Spring Lettuce, Capers, Olives and Meyer Lemon Dressing

    Bocconcini di Bufala alla Caprese con Olio di Frantoio Toscano   15

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

    Sformato di Melanzane con Ricotta di Bufala    14

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

    Polpettine di Vitello e Manzo    15

    Veal and Beef Meat Balls in a Tomato Sauce and Sicilian Oregano

    Half Order of Pasta as Appetizer Only  $12

     

    I Contorni  8

                      Zucchine Fritte                    Cime di Rabe                  Spinaci al Salto                   Patatine Fritte

                      Fried Zucchini                     Broccoli Rabe                Saut¬éed Spinach           Homemade French Fries

     


     

    Primi Piatti

    Spaghetti alla Chitarra di Gragnano al Pomodoro     20

    Gragnano Square Spaghetti with Fresh Plum Tomato and Basil Sauce

    Linguine alle Vongole e Olio di Frantoio     21

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

    Tagliolini alla Bottarga di Muggine e Pistilli d`Arancio    20

    Homemade Tagliolini with E.V.O, Garlic,Imported Dry Mullet Roe and Sprinkled with Orange Zest

    Fettuccine alla Bolognese    20

    Fettuccine with Beef and Veal Meat Ragout

    Linguine al Pesto Genovese con Fagiolini su Crema di Parmigiano    20

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

    Paccheri di Gragnano alla Contadina    20

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

    *Mezzelune di Spinaci e Ricotta alla Crema Tartufata    21

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

    Malloredus Sardi con Salsiccia Nostarana, Ginepro e Ricotta diu Buffala  20

    Sardinian “Malloredus” Tossed with Spicy Artisanal Sausage, Juniper Berries and Topped with Bufalo Ricotta

    *Gnocchi di Patate e Fichi al Burro e Salvia con Pecorino Tartufato   20

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

    Spaghettini alla Calabrese   22

    Spaghetti with Calabrian Spicy Sausage (Nduja) Sicilian Tuna, Green Onions, Radicchio and a Touch of Tomato

    Rigatoni alla Norma con Melanzane, Zucchine e Ricotta Salata   20

    Small Rigatoni Tossed with Eggplant,Zucchini, Tomato Sauce, Basil and Topped with Dry Aged Ricotta

    Whole Wheat Pasta √êPenne or Spaghetti Gluten Free Penne-or Spaghetti 

     

    Secondi Piatti 

    Filetto di Sogliola al Limone con Foglie di Spinaci al Salto 29

    Pan Seared Filet of Gray Sole in a Lemon, Capers Sauce with Sautéed Spinach

    Salmone in Crosta di Sesami con Salsa alla Panna Acida, Mela e Rafano    27

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

    Filetto di Ippoglosso con Fregola Sarda e Sughetto ai Frutti di Mare    28

    Pan Seared Line Caught Atlantic Haliut Filet  Served over Fregola and Mixed Seafood Sauce

    Petto di Pollo in Crosta di Parmigiano al Martini    24

    Organic Chicken Breast in a Parmesan Cheese Crust with Carrots Vichy and Martini Sauce

    Mezza Estate di Manzo con Rughetta, Pomodorini e E.V.O alle Erbe   29

    Grilled Aged Grass Feed Beef Steak with Arugula, Tomato Salad and Herbs E.V.O

    Galletto Organico Croccante al Rosmarino    25

    Oven Roasted Crispy Free Range Cornish-Hen w/ Rosemary and Garlic Sauce Served with SautŽed Broccoli Rabe

    Scalloppine di Vitello ai Funghi Misti e Salsa al Marsala     26

    Pan Seared Veal Scalloppini with Mixed Mushrooms, Marsala Sauce Served Mashed Potato and Green Beans

    Petto d`Anitra all`Arancio e Fichi con Asparagi e Purea di Patate 27

    Long Island Duck Breast with Orange Figs Sauce, Grilled Asparagus and  Mashed Potato


    Chef/Owner: 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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