Menu
At LuNello's each dish reflects the care and attention of its preparation
Lunch & Dinner
APPETIZERS
- VONGOLE AL FORNO $26
Baked clams, compound butter, seasoned breadcrumbs
- DAY BOAT SCALLOPS $32
Two-piece pan-seared scallops, vinegar peppers, broccoli rabe
- ZUPPA DI MARE LUNELLO $33
Clams, mussels, shrimp, evoo, garlic, diced tomatoes
- SPIEDINI DE ROMANA $16
Pan-fried mozzarella in anchovy, with crispy speck
- FOIE GRAS LUNELLO $36
Goose liver, seared, fig and apple compote
- CALAMARI FRITTI $31
East coast fried squid with fresh lemons, fra diavolo or marinara style
- COLOSSAL CRAB MEAT SAUTE $32
shiitake mushrooms and crispy shallots
- BURRATA $26
imported burrata, seasonal harvested fruit, local arugula, pignoli nuts, sweet and tangy balsamic glaze
- INSALATA DI MARE $34
Calamari, octopus, shrimp, scungilli, celery hearts, red onion, evoo, garden herbs
- TUNA TARTARE $32
Yellow fin tuna, diced avocado, herb oil and soy reduction
- LUNELLO SHRIMP SALAD $31
Tomato, avocado, onions, cilantro, lemon house dressing
INSALATA
- INSALATA DI BIETOLA ROSSA OA $14
Beets, tomato, goat cheese, walnuts, small and sweet southern umbria lentils
- INSALATA ORGANICO $14
Bib lettuce, organic cucumber, tomato, crispy bacon, feta cheese, evoo, vinegar
- INSALATA DI CESARE $13
Hearts of romaine lettuce, anchovies, lemon, garlic, fresh parmigianoo
- INSALATA DI LUNELLO $14
Chic peas, shaved fennel, cucumbers, mixed greens, red onions, vine ripe tomatoes
- BRUSSEL SPROUT SALAD $15
Thinly sliced brussel sprouts, parmesan sheese, bacon, lemon vinaigrette
- WHEAT BERRY SALAD $15
Fennel, mandarin, oranges, cranberries, apples, walnuts, pomegranate, house dressing
- PIETRO SALAD $15
arugula, walnuts, shaved truffle cheese, red onion, evoo, lemon
LUNELLO CLASSICS
- MEDAGLIONE DI VITELLO LUNELLO $34
Pan-seared veal medallions, shitake mushrooms, melted muenster cheese, lemon white wine sauce
- POLIO AL FORNO $31
Bone-in crispy organic free-range chicken, garlic, rosemary, sage, lemon
- POLIO MARTINI $30
Parmigiana encrusted chicken, sautéed asparagus, topped with a delicate lemon butter sauce
- POLIO ANGELO $33
Tender breast of chicken, breadcrumbs, sausage, long hot peppers, broccoli rabe, balsamic vinegar
- PORK CHOP $40
pork chop oreganata style, sautéed broccoli rabe and cherry peppers
- VEAL (VITELLO) MOLINO $40
Breaded veal cutlet topped with parma prosciutto, provolone, sliced tomatoes, herbs
- CHICKEN MOLINO $34
Breaded chicken topped with parma prosciutto, provolone, sliced tomatoes, herbs
FARM FRESH & GAME
- VEAL CHOP VALDOSTANA $44
Stuffed rack of veal, speck, assortment of three cheeses, shiitake mushrooms, cream marsala sauce
- SHORT RIB $43
Gnocchi, cheese fondue
- FILET MIGNON AND SHRIMP COMBO $52
House veggies, mashed potatoes
- QUAIL $36
Pan-roasted shiitake mushrooms, port wine
- DUCK BERLET $46
Confit-style duck leg and pan roasted breast with an orange marmalade glaze, wild rice, spinach, farro
- VEAL PILLARD $40
Pan seared veal, veal au jus, baby arugula salad, melted tomato
Ask your server for our daily fresh wild seafood (market price)
CRUDO
- FRANCIS OYSTERS $10
fresh oysters, ahi tuna, seaweed, wasabi(3 pcs. min)
- COCKTAIL DI OSTRICE $4.50
Fresh oysters; cucumber mignonette or cocktail each sauce (3 pcs. min)
- COCKTAIL DI VONGOLE $3
Fresh little necks; cucumber mignonette or cocktail sauce (3 pcs. min)
- TRIS DI TONNO $32
Tuna served three ways; tuna pope, marinated crudo, spice rubbed
FARM FRESH
- 20oz. BONE-IN
PRIME SHELL STEAK $76 - CHICKEN MOLINO $32
Breaded Chicken Cutlets, Prosciutto, Aged Provolone, Sliced Tomato, Parmesan Cheese, served with Arugula Salad glace
- GRILLED LAMB CHOPS $64
Long Hot Peppers, Potatoes, Onions
- SHORT RIBS SPECIAL $42
Mashed Potatoes, Crispy Onions
- RABBIT UMIDO $38
- FILET MIGNON
AND LOBSTER TAIL $62
ANTIPASTO
- BURRATA $26
Imported )sitrata, seasonal harvested fruit, local arugula, pignoli nuts, sweet and tangy balsamic glaze
- INSALATA DI MARE $31
Calamari, octopus, Arimp, scungilli, celery hearts, red onion, evoo, garden herbs
- TUNA TARTARE $36
Yellow fin tuna, diced avocado, herb oil and soy reduction (Ossetra Caviar)
- LUNELLO SHRIMP SALAD $30
Tomato, avocado, onions, cilantro, lemon house dressing
All Vegetables Locally Sourced.
PASTA FRESCA E ASCUITTA
Gluten free or Wheat pastas available
- LINGUINI ALLA VANGOLE $33
Fresh little neck clams, garlic, parsley, pinch of hot pepper
- TROFIE AMATRICIANA $28
Northern Italian twisted pasta, pancetta, onions, fresh jersey tomato
- ORECHIETTE CON SALSICCIA E RABE $28
Small oval shaped pasta, ground sausage, broccoli rabe, evoo, garlic, hot pepper
- CAPELLINI DESPERATO $34
Thin capellini, lump crabmeat, fresh tomato, evoo, garlic, pepperoncini peppers
- CAVATELLI CON MELANZANE $28
Campania style pasta shells, fresh eggplant, jersey tomato, Italian capers, black olives
- PAPPARDELLE PORCINI $34
Fresh Tuscan style flat pasta, hearty porcini mushrooms, touch of cream
- RISOTTO DI LUNELLO $36
Tender filet tips, ground sausage, shiitake mushrooms, truffle parmesan
- RAVIOLI $26
Meat or cheese
- GNOCCHI DI PATATE $26
Tossed in our bright and fresh Tomato sauce
- LASAGNA BOLOGNESE $26
House-made mozzarella with layers of bechamel and a hearty meat sauce
- PARMIGIANA DI MELANZANE $26
Thin-sliced eggplant layered with tomato sauce and house-made mozzarella
Ask your server for our daily fresh housemade pasta
Chef Louis
Owner & Executive Chef
Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants.
In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.
Chef Louis
Owner & Executive Chef
Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants.
In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.
