Mezza Luna Restaurant & Lounge Menu

GAZPACHO

Traditional Spanish favorite topped with diced vegetables.

BRUSCHETTA

Freshly chopped basil and tomato in extra virgin olive oil, served on toast points.

ARANCINI DI RISO

Italian rice balls stuffed and fried until golden, served with Romesco sauce.

GRILLED CALAMARI

Tender calamari grilled to perfection and served with salsa verde.

ESCALIVADA MEDITERRANEA

Grilled eggplant, zucchini, squash, roasted peppers and tomatoes.

MOZZARELLA CAPRESE

MONTADOS DE SALMON AFUMADO

Smoked salmon, tomato and goat cheese timbales. Served on baguette toast points.

QUESO MANCHEGO CON ACEITUNAS

Imported Manchego cheese served with roasted peppers and olives.

HUMMUS

A puree of chickpeas, tahini, lemon juice, and garlic served with grilled pita bread.

FATTOUSH

Salad of cucumber, tomato, chic peas, peppers, mint and cilantro served with a lemon dressing.

CARCIOFI RIPIENI AL PROSCIUTTO

Italian artichoke hearts sauteed in white wine with prosciutto, roasted red peppers. Finished with a touch of bechamel sauce.

MOULES PROVENCAL

Mussels sauteed in white wine, tomatoes and garlic butter sauce.

Fresh mozzarella, basil, and tomatoes served with extra virgin olive oil.

CROSTINI DI PROSCIUTTO

Imported San Danielle Prosciutto thinly sliced and served on Bruscheta toast.

CARPACCIO DI CARNE

Thinly sliced beef tenderloin topped with mixed greens salad and finished with Shaved Parmeggiano-Reggiano.

CARPACCIO DI SALMONE AFFUMICATO

Smoked salmon topped with caperberry, cocktail onions, goat cheese blend and lemon vinaigrette.

MOZZARELLA ANTIPASTO

Fresh mozzarella topped with grilled zucchini, grilled yellow squash, prosciutto and roasted peppers.

DIVER SCALLOP CEVICHE

Jumbo Sea Scallops marinated in freshly squeezed citrus juice with cilantro, capers and bermuda onion. Served with sundried tomato tortilla points.

COQUILLE ST. JACQUES

Pan seared scallops served with a light tomato pesto sauce.

LAMB CHOP "MILANESE"

Lightly breaded lamb chop sauteed in sage butter, served with mixed greens salad.

SHRIMP SCAMPI

Gulf shrimp sauteed in a white wine lemon butter sauce.

TUNA TARTARE

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.

PETIT FILET MIGNON

Pan seared beef tenderloin, finished with a port wine demi glace.

LUMP CRAB & AVOCADO MARTINI

Jumbo Lump Crabmeat, fresh avocado, chopped basil and diced tomato Tossed in a lemon vinaigrette and served over baby greens.

PAN SEARED CHILEAN SEA BASS

Served with a Burre Blanc Sauce atop to wilted baby greens.

SOUP DU JOUR

FRENCH ONION SOUP AU GRATIN

A traditional favorite topped with Gruyere.

HOUSE GREEN SALAD

Mixed baby greens, cucumbers, and tomatoes in balsamic vinaigrette.

CAESAR SALAD

Hearts of Romaine tossed in homemad Caesar dressing and topped with shaved Parmeggiano - Reggiano and garlic croutons.

SALMON AND MIXED SALAD

Grilled fillet of Salmon served over fresh mixed greens and topped with field mushrooms. Tossed in a lemon vinaigrette dressing.

STEAK SALAD OF RARE BEEF

Field greens, caramelized onions, crumbled blue cheese topped with marinated steak. Served with our house made blue cheese dressing

FRESH MANGO & GRILLED CHICKEN CHOPPED SALAD

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 SALAD

Seared Ahi Tuna served over mixed baby greens topped with hearts of palms, shaved carrots, tomatoes and cucumbers. Tossed in a lemon vinaigrette dressing.

GRILLED SHRIMP & AVOCADO SALAD

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

TORTILLA ESPANOLA

Traditional Spanish onion and potato layered omelet.

POLLO A LA SEVILLANA

Boneless chicken fricassee braised with garlic and tarragon in a white wine tomato sauce, served with garlic mashed potatoes.

CHAMPIGNONS EN PAPILLOTES

A melange of wild mushrooms, herbs de provance and truffle essence.

CALAMARI FRITTI

Tender squid, fried and served with lemon and Marinara sauce.

SESAME & GINGER CHICKEN SKEWERS

Served over Jasmine rice and finished with a roasted red pepper aioli.

TOASTED CHEESE RAVIOLI

Homemade cheese ravioli breaded and baked until crispy. Served with a light tomato basil sauce.

BANDERILLA DE POLLO

Grilled boneless chicken satay wrapped in bacon.

CROQUETAS DE CANGREJO

Jumbo lump crabmeat croquette, served with Romesco sauce.

BLACKENED SALMON

Served with long stem artichokes in a pesto cream sauce.

TERIYAKI BEEF SKEWERS

Grilled beef tenderloin tips finished with a teriyaki glaze.

BLACK AND BLUE TUNA

Fresh sushi grade tuna blackened and pan seared rare. Served with a carrot cucumber salad and mango salsa.

CRISPY SHRIMP

Fried jumbo shrimp wrapped in kataifi dough served with hummus and grilled pita.

CAPELLINI AL POMODORO

Angel hair pasta tossed with fresh basil, tomato and melted fresh mozzarella cheese.

FOUR CHEESE RAVIOLI

Made in house served with fresh tomato and basil cream sauce.

WILD MUSHROOM RAVIOLI

Homemad ravioli stuffed with an assortment of wild mushrooms. Finished with a fresh sage butter sauce.

SALMON PENNE

Penne pasta and fresh Atlantic salmon tossed in a Parmeggiano - Reggiano cream sauce with English peas and roasted peppers.

PESTO CHICKEN FETTUCCINE

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

PAN SEARED CHILEAN SEA BASS

Fresh Chilean Sea Bass pan seared and served over saffron scented risotto and wilted baby greens. Finished with a Chardonnay burre blanc.

SALTIMBOCCA DI POLLO

Breast of chicken sauteed in sage butter sauce, topped with Prosciutto and Fontina cheese. Served over jasmine rice and vegetable du jour.

CHICKEN PARMIGIANA

Lightly breaded chicken breast topped with mozzarella cheese. Served over homemade pasta tossed in a light tomato sauce.

GRILLED ATLANTIC SALMON

Served with Jasmine rice and steamed vegetables. Topped with Basil Infused Extra Virgin Olive Oil.

SEARED TUNA

Fresh Ahi Tuna seared to your desired temperature and served over Jasmine rice and grilled asparagus. Finished with a red pepper & mango salsa.

FILET MIGNON

Pan seared beef tenderloin with garlic- mashed potatoes, finished with a barolo wine reduction and vegetable du jour.

JUMBO LUMP CRAB CAKES

Jumbo lump crabmeat delicately seasoned and served with wilted baby greens, garlic mashed potatoes, and roasted red pepper aioli.

RACK OF LAMB

PANCETTA AND DIVER SCALLOP RISOTTO

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 FRUTTI DI MARE

Fettuccine served with scallops, shrimps, chopped clams, calamari, and mussels with a touch of tomato sauce.