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Luna Blu
Ahi tuna, fennel, avocado, sesame seeds, ginger, parsley and capers served with home made taro chips and extra virgin olive oil.
Prime beef tenderloin thinly sliced topped with arugula, capers, shaved Parmigiano and a touch of mustard.
Toasted bread topped with warm Burrata cheese and truffle cream.
Deep-Fried Monterey calamari and zucchini served with a spicy marinara sauce dip.
Grilled tiger prawns served with blood orange, spinach, fennel, pumpkin seeds, capers and extra virgin olive oil.
Spring mixed greens topped with Dungeness crab meat, red onions and avocado in a light lemon dressing.
Grilled chicken and Romaine lettuce with home made Caesar salad dressing, croutons, topped with Parmesan cheese.
Seared wild Pacific king salmon on top of arugula salad with hearts of palm and sweetcorn tossed in an Italian dressing.
Home made tomato and basil soup.
Fresh mussels sautéed in a spicy marinara sauce.
Eggs, fresh Mozzarella, asparagus, mushroom, tomatoes, arugula and Parmesan cheese.
Italian sausage, bell peppers, peas, onion and champignon. Served with roasted potatoes.
Hickory smoked bacon served with 2 organic eggs Sunny-Side up, frisee lettuce, avocado and orange.
Organic: eggs, fresh Mozzarella and Parmesan cheese. Served with roasted potatoes.
Baby arugula with Italian dressing, topped with sweetcorn and hearts of palm.
Homemade tagliolini pasta served with fresh local Dungeness crab in a champagne cream sauce.
Home made half moon ravioli filled with Ricotta and spinach, on a bed of marinara sauce topped with butter, sage and Parmesan.
Linguine pasta served with fresh Manila clams and cherry tomatoes in a white wine sauce with a touch of chili flakes.
Home made spinach infused tagliatelle pasta served with beef veal bolognese sauce.
Grilled eggplant with Mozzarella, green peas, basil, Parmesan cheese and tomato sauce.
Fresh salmon, monkfish, clams, mussels, calamari and prawns in a light tomato garlic broth.
Sautéed chicken breast topped with spinach, caramelized onion and Gruyère cheese in a Demi-Glace sauce.
Pan seared Mediterranean seabass served with cherry tomatoes in a lemon sauce.
Pan seared 8 oz. fillet mignon topped with a dolce latte cream sauce.
Seared wild salmon fillet with white wine, capers and lemon sauce.
Menu for Luna Blu provided by Allmenus.com
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