Menu
At LuNello's each dish reflects the care and attention of its preparation
Lunch & Dinner
APPETIZERS
- VONGOLE AL FORNO $26
Baked clams, lunello special compound butter, seasoned breadcrumbs
- SCALLOPS (Day Boat) $32
pan-seared scallops, vinegar peppers, broccoli rabe
- ZUPPA DI VONGOLE W SHRIMP $33
Clams, shrimp, garlic and oil, diced tomatoes
- SPIEDINI DE ROMANA $16
Pan-fried mozzarella in anchovy, sauce or tomato
- FOIE GRAS LUNELLO $36
Duck 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
Sauteed shiitake mushrooms and crispy shallots
- INSALATA DI MARE $36
Calamari, octopus, shrimp, celery hearts, red onion, evoo, garden herbs
- TUNA TARTARE $32
Yellow fin tuna, diced avocado, herb oil and soy reduction
- LUNELLO SHRIMP SALAD $28
Tomato, avocado, onions, cilantro, lemon house dressing
INSALATA
- INSALATA DI BIETOLA ROSSA $14
Beets, tomato, goat cheese, walnuts, small southern umbria lentils
- INSALATA GIARDINO $14
Bib lettuce, cucumber, tomato, red onion, feta cheese, evo, vinegar
- INSALATA DI CESARE $13
Hearts of romaine, anchovies, lemon garlic, fresh parmigiano
- 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 cheese, bacon, lemon vinaigrette
- WHEAT BERRY SALAD $15
Fennel, mandarin, oranges, cranberries, apples, walnuts, pomegranate, house dressing
- Arugula Noce $15
baby arugula, walnuts, apples, pomegranate, topped with cambozola (add Chicken +$14) (add Shrimp +$21)
LUNELLO CLASSICS
- MEDAGLIONE DI VITELLO LUNELLO $36
Pan-seared veal medallions, shitake mushrooms, melted 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 $34
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 MOLINO $42
Breaded veal cutlet topped with parma prosciutto, provolone, sliced tomatoes, herbs
- SUB CHICKEN $34
FARM FRESH & GAME
- VEAL CHOP VALDOSTANA $48
Stuffed rack of veal, three cheeses, shiitake mushrooms, marsala sauce, finished with creme fraiche
- SHORT RIB $44
braised boneless short rib in red wine reduction, gnocchi cheese fondue
- FILET MIGNON AND SHRIMP COMBO $52
House veggies, whipped 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 cutlet, veal au jus, baby arugula salad, melted tomato
- SUB CHICKEN $28
Ask your server for our daily fresh wild seafood (market price)
CRUDO
- FRANCIS OYSTERS $10
fresh oysters, ahi tuna, seaweed, wasabi (each)
- COCKTAIL DI OSTRICE $4.50
Fresh oysters; cucumber mignonette or cocktail each sauce (3 pcs. min) (each)
- DUE DI TONNO $32
Seared tuna on endive boats accompanied with marinated tuna, soy, green mustard, and pickled ginger
All Vegetables Locally Sourced.
PASTA FRESCA E ASCUITTA
Gluten free or Wheat pastas available
Ask your server for our daily fresh housemade pasta
- LINGUINI ALLA VANGOLE $34
Fresh little neck clams, garlic, parsley, pinch of hot pepper
- TROFIE AMATRICIANA $31
Northern Italian twisted pasta, pancetta, onions, fresh tomato
- ORECHIETTE CON SALSICCIA E RABE $28
Small oval shaped pasta, ground sausage, broccoli rabe, evoo, garlic, pinch of hot pepper
- CAPELLINI DESPERATO $36
Thin capellini, lump crabmeat, sauteed in garlic and oil, fresh tomato, pepperoncini peppers
- CAVATELLI CON MELANZANE $29
Campania style pasta shells, fresh eggplant, tomato, Italian capers, kalamata 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 $27
Meat or cheese, tomato sauce
- GNOCCHI DI PATATE $27
Tossed in fresh tomato sauce
- LASAGNA BOLOGNESE $27
House-made mozzarella with layers of bechamel and a hearty meat sauce
- PARMIGIANA DI MELANZANE $27
Thin-sliced eggplant layered with tomato sauce and house-made mozzarella
AGGIUNTE E LATI
- ASPARAGI $10
asparagus
- BROCCOLETTI DI RAPA $12
broccoli rabe
- LONG HOT PEPPERS $12
- FUNGHI $12
mushrooms
- PATATE $6
potatoes, french fries, baked, mashed or roasted
- SPINACI $10
spinach
- BLACK WILD RICE & FARRO $12
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.
