| The Luna Sea |
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| Menu |
| Soups |
| Scallops and Leeks in a carrot infused fish stock | | $6 |
| Southwestern Mussel and Tortilla | | $6 |
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| Appetizers |
| Grilled BBQ Shrimp Skewer - Six shrimp, Texas red beans and herbed lemon rice | | $8 |
| Pan Seared Scallops - On a pureed bed of lettuce with sweet red pepper sauce | | $8 |
| Chilled Mussels - Floating on a cornichon zinfandel vinaigrette | | $7 |
| Chesapeake Bay Crabmeat Quesadillas - Fresh Maryland crabmeat and mixed cheeses pressed in a flour tortilla. Served with pineapple salsa and Calamata olive sour cream | | $9 |
| The Raw Bar - Three jumbo cocktail shrimp, three littleneck clams, and three oysters. Served with cocktail and Mignonette sauce | | $12 |
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| Salads |
| Fresh Mixed Salad - Mixed greens tossed with cherry tomatoes, Japanese cucumbers and Bermuda onions in a lemon carrot vinaigrette | | $6 |
| Caesar - Crisp romaine lettuce, croutons and our zesty Caesar dressing | | $7 |
| Crabmeat & Crawfish with Scallion and Roma Tomatoes - Mixed with garlic aioli and mixed field greens | | $9 |
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| Pastas |
| Jumbo Shrimp - Sauteed with ginger, garic, leeks and Roma tomatoes with gemelli pasta | | $17 |
| Mussels Steamed in a roasted Tomato & Lobster Saffron Broth - Served over linguine | | $18 |
| Shrimp Matriciana - Shrimp pan sauteed with pancetta, onion, and a light tomato sauce. Served over penne. | | $18 |
| Lobster Aromatica - Lobster sauteed with white wine, lemon, garlic, wild asparagus and Roma tomatoes. Served over linguine | | $20 |
| Vongole con tartuffi - Linguine in a white wine clam sauce with fennel and Roma tomatoes oven baked in a pouch | | $16 |
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| Entrees |
| Semolina - encrusted salmon fillet - Served on lobster mashed potatoes with a dill-butter sauce and grilled wild asparagus | | $21 |
| Baked Chilean Sea Bass with Fennel and Cointreau sauce - Served over Spanish rice | | $24 |
| Grilled Swordfish - Topped with diced sundried tomatoes and roasted garlic. Served on shiitake mushroom and baby spinach risotto | | $22 |
| Pan Seared Oysters - Served in a gorgonzola cream sauce over puff pastry with baby carrots | | $21 |
| Fresh baked lemon sole on polenta - Served with sauteed swiss chard and roasted red pepper cream sauce | | $22 |
| Peppercorn-encrusted tuna tenderloin - Drizzled with Cuban balsamic glaze, served with sauteed leeks and roasted Yukon potatoes | | $24 |
| Light battered prawns and pepperoncini - Served with sweet potato fries, spicy cidar vinaigrette and horseradish dipping sauce | | $22 |
| Land Fare |
| Honey Glazed Chicken - Half roasted chicken, glazed with honey and dijon mustard. Served with sauteed spinach and roasted potatoes | | $18 |
| New York Sirloin Steak - Served with caramelized onions and potato & fennel gratinee | | $22 |
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| Desserts |
| Banana Creme Torta - A rich yet light gateau served with banana creme | | $6 |
| Syllabub - An English mousse made with lemon, cognac and cream | | $6 |
| Fresh Berries - Served in sweet galleta with savory glaze | | $6 |
| Layered Mocha Parfait - Coffee ice cream, chocolate mousse, and espresso granite topped with fresh whipped cream | | $7 |
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