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(202) 429-8889(202) 429-8889
1140 19th St Nw, Washington, DC 20036
Traditional Spanish favorite topped with diced vegetables.
Grilled eggplant, zucchini, squash, roasted peppers and tomatoes.
Imported San Danielle Prosciutto thinly sliced and served on Bruscheta toast.
Jumbo Lump Crabmeat, fresh avocado, chopped basil and diced tomato Tossed in a lemon vinaigrette and served over baby greens.
Fresh sushi grade tuna with a light lemon soy vinaigrette, diced green onion, drizzled with chili infused garlic oil. Served with sun dried tomato tortilla strips.
Smoked salmon, tomato and goat cheese timbales. Served on baguette toast points.
Imported Manchego cheese served with roasted peppers and olives.
Freshly chopped basil and tomato in extra virgin olive oil, served on toast points.
Thinly sliced beef tenderloin topped with mixed greens salad and finished with Shaved Parmeggiano-Reggiano.
Smoked salmon topped with caperberry, cocktail onions, goat cheese blend and lemon vinaigrette.
A puree of chickpeas, tahini, lemon juice, and garlic served with grilled pita bread.
Fresh mozzarella topped with grilled zucchini, grilled yellow squash, prosciutto and roasted peppers.
Salad of cucumber, tomato, chic peas, peppers, mint and cilantro served with a lemon dressing.
Jumbo Sea Scallops marinated in freshly squeezed citrus juice with cilantro, capers and bermuda onion. Served with sundried tomato tortilla points.
Italian artichoke hearts sauteed in white wine with prosciutto, roasted red peppers. Finished with a touch of bechamel sauce.
Italian rice balls stuffed and fried until golden, served with Romesco sauce.
Pan seared scallops served with a light tomato pesto sauce.
Pan seared beef tenderloin, finished with a port wine demi glace.
Mussels sauteed in white wine, tomatoes and garlic butter sauce.
Lightly breaded lamb chop sauteed in sage butter, served with mixed greens salad.
Gulf shrimp sauteed in a white wine lemon butter sauce.
Tender calamari grilled to perfection and served with salsa verde.
Served with a Burre Blanc Sauce atop to wilted baby greens.
Grilled beef tenderloin tips finished with a teriyaki glaze.
Fresh sushi grade tuna blackened and pan seared rare. Served with a carrot cucumber salad and mango salsa.
Served with long stem artichokes in a pesto cream sauce.
Served over Jasmine rice and finished with a roasted red pepper aioli.
Homemade cheese ravioli breaded and baked until crispy. Served with a light tomato basil sauce.
Traditional Spanish onion and potato layered omelet.
Boneless chicken fricassee braised with garlic and tarragon in a white wine tomato sauce, served with garlic mashed potatoes.
A melange of wild mushrooms, herbs de provance and truffle essence.
Fried jumbo shrimp wrapped in kataifi dough served with hummus and grilled pita.
Grilled boneless chicken satay wrapped in bacon.
Jumbo lump crabmeat croquette, served with Romesco sauce.
Tender squid, fried and served with lemon and Marinara sauce.
A traditional favorite topped with Gruyere.
Mixed baby greens, cucumbers, and tomatoes in balsamic vinaigrette.
Hearts of Romaine tossed in homemad Caesar dressing and topped with shaved Parmeggiano - Reggiano and garlic croutons.
Grilled fillet of Salmon served over fresh mixed greens and topped with field mushrooms. Tossed in a lemon vinaigrette dressing.
Field greens, caramelized onions, crumbled blue cheese topped with marinated steak. Served with our house made blue cheese dressing
Mixed Baby greens with fresh mango, mandarin oranges, diced toasted pistachios, shaved carrots and grilled chicken breast. Tossed in a pomegranat vinaigrette dressing.
Seared Ahi Tuna served over mixed baby greens topped with hearts of palms, shaved carrots, tomatoes and cucumbers. Tossed in a lemon vinaigrette dressing.
Fresh gulf shrimp, grilled to perfection, and served atop a bed of baby greens, hearts of palm, avocado, cucumbers and diced tomatoes. Topped with flash fried tortilla strips and tossed in a balsamic vinaigrette.
Angel hair pasta tossed with fresh basil, tomato and melted fresh mozzarella cheese.
Made in house served with fresh tomato and basil cream sauce.
Homemad ravioli stuffed with an assortment of wild mushrooms. Finished with a fresh sage butter sauce.
Penne pasta and fresh Atlantic salmon tossed in a Parmeggiano - Reggiano cream sauce with English peas and roasted peppers.
Fettuccine pasta tossed with roasted peppers, wilted greens and toasted pine nuts in a pesto cream sauce topped with grilled chicken breast. New Zealand rack of lamb served over wild mushroom risotto and mediterranean vegetable medley. Finished with a port wine demi glace.
Fresh Chilean Sea Bass pan seared and served over saffron scented risotto and wilted baby greens. Finished with a Chardonnay burre blanc.
Italian Camaroli Rice slow cooked with jumbo sea scallops, Italian Pancetta & fire roasted peppers. Finished with a touch of Romesco sauce & topped with shaved Parmeggiano - Reggiano.
Fettuccine served with scallops, shrimps, chopped clams, calamari, and mussels with a touch of tomato sauce.
Breast of chicken sauteed in sage butter sauce, topped with Prosciutto and Fontina cheese. Served over jasmine rice and vegetable du jour.
Lightly breaded chicken breast topped with mozzarella cheese. Served over homemade pasta tossed in a light tomato sauce.
Served with Jasmine rice and steamed vegetables. Topped with Basil Infused Extra Virgin Olive Oil.
Fresh Ahi Tuna seared to your desired temperature and served over Jasmine rice and grilled asparagus. Finished with a red pepper & mango salsa.
Pan seared beef tenderloin with garlic- mashed potatoes, finished with a barolo wine reduction and vegetable du jour.
Jumbo lump crabmeat delicately seasoned and served with wilted baby greens, garlic mashed potatoes, and roasted red pepper aioli.
Menu for Mezza Luna Restaurant & Lounge provided by Allmenus.com
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