Ask not what you can do for your country. Ask what's for lunch.
11:30 to 2:30 pm Tuesday through Saturday
As a small, family boutique-style restaurant, it is our desire to bring you a warm and welcoming dining experience. We strive to keep our menu fresh and approachable, and source local products as mush as possible. Please let us know how we are doing. Please note that for parties over 8 we require one check and automatic gratuity. Single entree’ split $1.50. Because we are a small, scratch kitchen, in order to ensure everyone’s food is timely and consistent, no substitutions can be made. Thank you
Soup of the Day
Ask your server for the soup of the day. Fridays are always crab bisque.
Cup $4 Bowl $8
ENTREE SIZED SALADS
Our Louis dressing. Jumbo shrimp. hard boiled egg, tomato and kalamata olive. romaine. GF
*Chop Chop Salad
Romaine topped with kalamata olive, scallions, sliced chicken breast, mozzarella, chick peas, salami and tomato, finished with our snappy creamy dressing. $10
Lemon garlic dressing. grated parmesan. prosciutto. romaine. housemade croutons. $10
Iceberg lettuce with our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese crumbles. GF $12
*Red and Golden Beet Salad
Red and golden beets, mixed greens with crumbled chèvre & sweetened pecans. mandarin orange and tarragon vinaigrette. $10
Served with our warm dressing of dijon & bacon. sliced hard boiled egg, button mushrooms, shredded mozzarella cheese & sliced almonds. $12
*ADD SLICED CHILLED CHICKEN BREAST $5; – ADD JUMBO SHRIMP $4
LUNCH ENTREES “MOON STYLE” FROM OUR KITCHEN
Lobster Mac & Cheese
Oyster mushrooms, lobster, cognac, peas, shallots, thyme, tarragon, nutmeg and a pinch of cayennes. cream. penne pasta. gruyere and parmesan. house made croutons. baked. $20
Zucchini lasagna with thick tomato, red onion and mushroom sauce with sausage of veal, pork and chuck. sliced zucchini. Monterey Jack, sharp Cheddar and Parmesan. baked and topped with basil pistou. $18 (gf)
Cioppino Seafood Stew
Slow cooked sauce of tomato, onion, clam nectar with shrimp, calamari, mussels, ling cod wild pacific salmon and bay scallops GF $17 (gf)
Clam & Andouille sausage in a white wine reduction with garlic, shallots, tomato and red bell pepper, with a touch of red chili peppers, lemon and coconut milk. linguine. $15
Comes with side salad of the day, chef’s choice. Sorry no substitutions.
Cuban, Over The Moon Style.
Our house made spiced pulled pork, provolone, sliced ham, pickled three ways, red onion, zucchini & yellow squash. stuffed in our hoagie and finished with our chipotle aioli. marvelous. $14
Prosciutto and gruyere cheese melted between thick slices of Artisan Sourdough with honey dijon. powdered sugar and raspberry preserves. $13
Sauteed Veggie Sandwich
Portobello mushroom, red onion, red bell pepper & cherry peppers sautéed with spiced tomato spread on toasted hoagie with melted mozzarella. Italian Parsley. $12
Its Back! Croutes de Fromage
A simple & elegant French farmhouse recipe. gruyere cheese melted between slices of grilled sourdough soaked in a sweet white wine sauce. with appreciator preserve for dipping. $12
Warm sliced turkey on toasted ciabatta with sliced tomato, melted mozzarella, basil pesto mayo, greens. classic OTM. $12
Old Style French Dip.
Warm sliced roast beef, melted provolone. au jus. $13
GF = gluten free