| Cuisines | Italian |
| Dining style | Casual Dining |
| Phone number | +1 212 517 3118 |
| Website | www.lunarossanyc.com |
| Dress code | Casual Dress |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Paul Floess |
| Location | 347 East 85th Street, New York, NY 10028 |
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4.6 based on 18 reviews
Luna Rossa Ristorante
| Cuisine type | Italian | |
| Price range | $31 to $50 | |
| Neighborhood | Upper East Side |
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Mon 3/1
2 guests
7:30 PM
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+1 212 517 3118
About Luna Rossa Ristorante
One can hardly walk by a new neighborhood restaurant without noticing it; especially a cozy Italian place on the Upper East side - LUNA ROSSA is a hit in the neighborhood. Developed by Paolo Floess, the long-time Chef,he work the past 17 Years on the Upper East Side its cuisine displays a special blend of contemporary and traditional dishes from all major twenty regions of Italy. It also offers a great selection of exquisite wines from north to south of Italy. LUNA ROSSA offers a very relaxing and mellow atmosphere, decorated with original works of art and delicate colors. It is definitely the place to dine with your family and friends or for a perfect romantic dinner. LUNA ROSSA IS TRULY A MUST!!!
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food (3)
interior (1)
Menus
- Dinner Menu
- Brunch
- Lunch
- Wine List
- Valentin`s Day
Le Insalate
| Mizzuna di Campo | $12.00 | Organic Boston Lettuce, Green Leafs and Lola Rossa Shaved Parmesan Cheese Tossed with House Dressing |
| Insalata di Anguria | $13.00 | Watermelon Salad with Feta Cheese, Cucumber, Mint, Red Onions and White Balsamic Dressing |
| Insalata dello Chef | $14.00 | Chopped Baby Greens Tossed with Avocado, Fresh Hearts of Palm, Roasted Pepper, Celery and Lemon Dressing |
| Insalata Cesare | $12.00 | Hearts of Romaine, with Anchovies, Caesar Dressing, Poached Egg and Toasted Garlic Croutons |
| Insalata di Endivia, Rucola, Radicchio al Balsamico e Parmigiano | $12.00 | Arugula, Endive, Radicchio Trevisano, Apple Balsamic Dressing and Shaved Parmesan |
| Barbabietole Luna Rossa | $13.00 | Red Beets Salad Marinated in a Radish, Aged Red Wine Vinegar Served with Toasted Goat Cheese |
Gli Stuzzichini
| Cozze e Vongole All`arrabiata con Crostone di Pane | $14.00 | P.E.I Mussel and Clams in a Light Spicy Arrabiata Tomato Broth Served with Toasted Garlic Bread |
| Calamari alla Griglia con Insalatina Estiva | $14.00 | Grilled Marinated Calamari Over a Summer Salad and Lemon Dressing |
| Insalata di Granseola, Mango e Riccia | $16.00 | Colossal Crab Meat Salad w/ Mango Frisse and Lime Dressing |
| Carciofi alla Giudea | $16.00 | Crispy Artichokes Fried in Olive Oil, Mint and Garlic |
| Bocconcini di Bufala D.O.P con E.V.O Pressato a Freddo | $15.00 | D.O.P Buffalo Mozzarella with Roasted Peppers, Tomato and Cold Pressed Tuscan E.V.O |
| Sformato di Melanzane | $15.00 | Baked Eggplant with Tomato Sauce, Buffalo Ricotta Mozzarella and Sicilian Oregano |
| Polpettine di Vitello e Manzo | $15.00 | Veal and Beef Meat Balls in a Tomato Sauce |
| Carpaccio di Manzo | $16.00 | Thin Sliced Beef Tenderloin Carpaccio Topped w/Arugula, Shaved Parmesan and Truffle Oil |
| Polipo alla Griglia | $16.00 | Grilled Portuguese Octopus with Cherry Tomato, Gaeta Olives, Capers, Cherry Pepper and Arugula |
| Vitello Tonnato | $16.00 | Thin Sliced Roasted Veal, Imported Sicilian Can Tuna, Homemade Mayo Sauce and Caper Berries |
Le Paste
| Spaghetti Chitarra al Filetto di Pomodoro e Mozzarella di Bufala | $22.00 | Gragnano Square Spaghetti with Fresh Plum Tomato Sauce Basil and Topped with Buffalo Mozzarella |
| Pennette alla Puttanesca | $21.00 | Penne Pasta Tossed with, Roasted Garlic, Capers, Gaeta Olives, Anchovies and Light Spicy Tomato Sauce |
| Linguine alle Vongole con E.V.O | $22.00 | Linguine with Clams, Cherry Tomato, Parsley, Garlic E.V.O Sauce |
| Fettuccine alla Bolognese | $21.00 | Homemade Fettuccine with Veal and Beef Bolognese Sauce |
| Paccheri di Gragnano alla Contadina | $22.00 | Neapolitan Paccheri with Sweet Sausage, Porcini Mushrooms and a Touch of Tomato |
| Mezzelune di Spinaci e Ricotta alla Crema Tartufata | $22.00 | Half Moon Ravioli Stuffed with Ricotta and Spinach in a Light Creamy Black Truffle Sauce |
| Gnocchi di Patate ai Fichi | $21.00 | Potato, Figs Gnocchi Tossed in Butter Sage Sauce and Topped with Shaved Black Truffle Tuscan Cheese |
| Cavatelli di Ricotta alla Pugliese | $21.00 | Homemade Ricotta Cavatelli with Sausage, Broccoli Rabe Roasted Garlic E.V.O Sauce |
| Cannelloni Ripieni di Vitello Gratinati | $22.00 | Gratinated Veal Stuffed Manicotti with Beschiamel a Touch of Tomato and a Hint of Truffle Oil |
| Rigatoni alla Norma con Ricotta Salata | $21.00 | Rigatoni with Fried Eggplant, Tomato Sauce, Basil and Topped with Shaved Aged Ricotta |
Pesce e Carne
| Filetto di Sogliola al Limone | $29.00 | Pan Seared Filet of Gray Sole in a Lemon, Capers Sauce with Sautéed Spinach |
| Tonno al Balsamico con Insalatina | $29.00 | Pan Seared Marinated in Balsamic Tuna Steak over Fennel, Orange, Olives and Rucola Salad |
| Salmone In Crosta di Sesami alla Panna Acida | $28.00 | Sesami Seeds Encrusted Wild Caught Salmon with Spinach, Sour Cream, Apple and Horse Radish |
| Bistecca di Manzo alla Grglia | $43.00 | 20oz Grilled Certified Prime Black Angus Shell Steak with Grilled Mixed Vegetable |
| Petto di Pollo In Crosta di Parmigiano al Martini | $25.00 | Organic GMO Free Chicken Breast in a Parmesan Crust with Carrots Vichy and Lemon Sauce |
| Galletto Organico Croccante al Rosmarino e Aglio | $25.00 | Oven Roasted Crispy G.M.O Free Cornish-Hen w/ with Broccoli Rabe Rosemary and Garlic Sauce |
| Scalloppine di Vitello al Marsala e Funghi Misti | $27.00 | Pan Seared Veal Scalloppini w/ Mixed Mushroom, Marsala Sauce, Mashed Potato and Green Beans |
Contorni
| Crispy Polenta | ||
| Herbs Roasted Potatoes | ||
| Sautéed A.Broccoli In E.V.O | ||
| Sautéed Spinach | ||
| Grilled Asparagus | ||
| Shoe String Fries Potato |
Brunch Favorites
| Hazelnut Crust French Toast with Banana | $12.00 | |
| Plain French Toast With Wild Mix Berries | $12.00 | |
| Uova al Tegamino | $10.00 | Two Fried Eggs, Served with Bacon |
| Uova alla Benedettina | $11.00 | Eggs Benedict with English Muffin, Canadian Ham and Hollandaise |
| Uova alla Fiorentina con Salsa Olandese | $12.00 | Poached Eggs with Toasted English Muffins, Spinach and Hollandaise Sauce |
| Bianco Di Uova Strapazzate | $13.00 | Scrambled Egg Whites Served with Corned Beef Hash |
| Eggs a Modo Vostro | $10.00 | 2 eggs Any Style |
| Uova Bismark | $19.00 | Grilled Skirt Steak and Sunny Side up Eggs |
| Hamburger di Manzo | $13.00 | Lean Beef Hamburger, Boston Lettuce, Tomato, Sesame Seeds Bun and Home Fried Potato |
| Insalata Cesare al Modo Nostro | $10.00 | Hearts of Romaine with Croutons, Parmesan Cheese, Anchovies and Caesar Dressing |
| Insalata Energetica | $16.00 | Mesclun Salad with Grilled Chicken Breast, Apple, Walnuts, Parmesan Cheese |
| Sformato di Melanzane con Ricotta e Pomodoro e Mozzarella Gratinata | $12.00 | Baked Eggplant with Ricotta Cheese, Tomato Sauce Basil and Topped with Melted Mozzarella |
| Polpettine di Vitello con Pecorino Toscano | $13.00 | Veal Meatballs in Tomato Sauce and Shaved Tuscan Sheep Cheese |
| Carciofi alla Giudea | $13.00 | Artichokes Fried in Olive Oil, Garlic and Mint |
| Spaghetti di Gragnano al Pomodoro Fresco e Basilico | $18.00 | Gragnano Square Spaghetti with Fresh Plum Tomato and Basil Sauce |
| Penne alla Puttanesca | $16.00 | Penne with Anchovies, Cappers, Black Olives and Spicy Tomato Sauce |
| Filetto di Sogliola al Limone e Capperi con Spinaci al Salto | $27.00 | Pan Seared Filet of Sole with Sauteed Spinach in Lemon, Capers and Butter Sauce |
| Petto di Pollo ai Funghi Misti e Marsala con Broccoli | $21.00 | Pan Seared Chicken Breast with Mixed Mushrooms, Marsala Sauce and American Broccoli |
Beverages
| Mimosa, Bellini | $10.00 | |
| Orange, Apple, Cranberry & Tomato Juice | $5.00 | |
| Cappuccino, Latte & Hot Chocolate | $5.00 | |
| Espresso, Coffee & Herbal Tea | $4.00 |
Main
| Misticanza di Verdure | $8.00 | Boston Lettuce, Green, Red Leafs and Frisée Salad Tossed in House Dressing and Topped with Shaved Parmesan Cheese |
| Rucola con Finocchio Selvatico | $9.00 | Baby Arugula, Wild Fennel, Orange Segments and Gaeta Black Olives in Lemon Dressing |
| Insalata dello Chef | $10.00 | Chopped Young Greens Tossed with Avocado, Fresh Hearts of Palm, Roast Pepper, Celery and Lemon Dressing |
| Insalata Cesare | $9.00 | Hearts of Romaine, Parmesan and Toasted Bread Croutons in Caesar Dressing Topped with Anchovies |
| Carpaccio di Manzo con Rughetta | $12.00 | Sliced Beef Carpaccio with Baby Arugula, Mushrooms, White Truffle Oil Drops and Shaved Parmesan |
| Carpaccio di Salmone | $12.00 | Atlantic Salmon Carpaccio with Lemon, Capers and Red Onions |
| Piovra Calda con Patate Novelle | $12.00 | Warm Portugal Tender Octopus with Fingerling Potatoes and Artichokes |
| Bocconcini di Bufala | $13.00 | Imported Buffalo Mozzarella with Roasted Peppers and Home-Dried Tomatoes |
| Sformato di Melanzane con Ricotta | $11.00 | Baked Eggplant with Buffalo Ricotta, Tomato Sauce and Basil Topped with Melted Mozzarella |
| Polpettine di Vitello e Manzo | $11.00 | Veal and Beef Meat Balls in Tomato Sauce Topped with Shaved Tuscan Cheese |
| Spaghetti alla Chitarra | $15.00 | Gragnano Square Spaghetti with Fresh Plum Tomato and Basil Sauce |
| Linguine alle Vongole | $17.00 | Linguine with Manila Clams, Cherry Tomatoes, Garlic and Cold Pressed Olive Oil Sauce |
| Fettuccine alla Bolognese | $15.00 | Fettuccine with Beef and Veal Meat Ragout |
| Mezzelune di Spinaci e Ricotta | $16.00 | Half-Moon Ravioli Stuffed with Ricotta and Spinach in a Light Creamy Black Truffle Sauce |
| Gnochetti Sardi con Salsiccia Piccante | $16.00 | Sardinian Artisanal Pasta with Spicy Sausage, Juniper Berries, Touch of Tomato and Ricotta |
| Scalloppine di Salmone al Limone | $19.00 | Atlantic Salmon Scaloppini with Lemon and Capers Sauce Served with Market Vegetables |
| Petto di Pollo alla Griglia | $17.00 | Grilled Chicken Breast Paillard with Green Beans, Corn, Young Greens, House Dressing and Warm Toasted Goat Cheese |
| Vitello alla Valdostana | $20.00 | Pounded and Breaded Veal Stuffed w/ Prosciutto and Fontina in Mushrooms Marsala Sauce Served w/ Market Vegetables |
| Stracetti di Manzo al Rosmarino | $19.00 | Thin Sliced Shell Steak with Arugula and Roasted Pepper Salad |
Bianchi
| Prosecco Indipendent 2014 | ||
| Roero Arneis Batasiolo Piemonte 2015 | ||
| Falanghina Feudi di S. Gregorio, Campania 2014 | ||
| Pinot Grigio Attems F.V.Giulia 2014 | ||
| Chardonnay Pomino Frescobaldi Toscana 2015 | ||
| Bertarose Cantina Bertani Veneto 2015 | ||
| Sauvignon Blanc Attems F.V.Giuglia 2014 | ||
| La Gra` Riesling Cantina di Pavia Lombardia 2014 | ||
| Etna Bianco Carricante Sicilia 2015 | ||
| Sauvignon Blanc Sarcinelli F.V.G 2013 | ||
| Kerner Sauvignon Cantina Valle Isarco Alto Adige 2014 | ||
| Pinot Grigio Livio Felluga Colli Orientali del Friuli 2014 | ||
| Rose Minuti Prestige France 2014 | ||
| Were Dreams Jermann F.V.Giulia 2012 | ||
| Veuve Cliquot Champagne, France N.V. | 375ml |
Rossi In Bottiglia
| Altavia Dolceacqua Superiore Liguria 2010 | ||
| Chianti Riserva Classico Banfi Toscana 2012 | ||
| Cabernet Sauvignon Goldschmit Napa Valley California 2014 | ||
| Rosso Mattone Montefalco, Umbria 2011 | ||
| Il Bruciato Bolgheri, Toscana 2013 | ||
| Il Falcone Riserva Castel Del Monta Riviera Doc Puglia 2009 | ||
| Barolo Renato Ratti "Marcenasco" Piemonte 2011 | ||
| Primitivo Di Manduria "Raccontami" Puglia 2012 | ||
| Morellino Fattoria Le Pupille Poggio Valente Toscana 2009 | ||
| Etna Rosso Archineri Pietradolce Sicilia 2011 | ||
| Barolo Attilio Ghisolfi Bussia Piemonte 2010 | ||
| Amarone Le Origini Classico Riserva Veneto 2009 | ||
| Barolo Allbesia Piemonte 2011 | ||
| Sforzato Pietro Nera Della Valtellina Lombardia 2009 | ||
| Montefalco Sagrantino Terre Della Custodia Umbria 2010 |
Rossi
| Barbera D`alba Sovrana Batasiolo Piemonte 2013 | ||
| Merlot Canoe Ridge Riserve Washington 2012 | ||
| Etna Rosso Pietradolce Sicilia 2014 | ||
| Barbera La Bernardinia Piemonte 2015 | ||
| Vino Nobile di Montepulciano Ruffino 2011 | ||
| Varvára Castello di Bolgheri Toscana 2013 | ||
| Primitivo di Manduria Feudi S.gregorio 2014 | ||
| Chianti Classico Castello di Bossi Toscana 2011 | ||
| Cabernet Franc Riserva Virginia U.S.A 2012 | ||
| Morellino Sangiovese Campo Maccione Toscana 2011 | ||
| Corvina Allegrini Palazzo Della Torre I.G.T Veneto 2012 | ||
| Vino Nobile Montepulciano La Braccesca Toscana 2012 | ||
| Nebbiolo Langhe Ochetti Renato Ratti Piemonte 2014 | ||
| Chianti Classico Fattoria Le Corti Toscana 2013 | ||
| Rosso Piceno Brecciarolo Marche 2013 |
Rossi Selezionati
| Chianti Classico D.O.G.C Riserva Antinori 2009 | ||
| Barolo Batasiolo Piemonte 2011 | ||
| Amarone Santa Sofia, Veneto 2008 | ||
| Brunello di Montalcino Fuligni Toscana 2009 | ||
| Donna Fugata Mille e Una Notte Sicilia 2007 | ||
| Barolo Briccolina Batasiolo Piemonte 2008 | ||
| Turriga Isola Dei Nuraghi 'Argiolas' Sardegna 2010 | ||
| Brunello Castel Giocondo Toscana 2009 | ||
| Brunello M. Poggione, Toscana Docg 2009 | ||
| Cignale Castello Di Querceto I.G.T Toscana 2009 | ||
| Excelsus Castello Banfi Docg Toscana 2009 | ||
| Amarone Bertani Docg Veneto 2004 | ||
| Amarone Bertani Docg Veneto 2007 | ||
| Tignanello Antinori Docg Toscana 2011 | ||
| Solaia Marchese Antinori Docg Toscana 2008 | ||
| Opus One Bordeux Blend Napa Valley California 2012 |
Preamboli
| Tarata di Salmone Marinato | Marinated Salmon Tartar w/ Baby Sprouts, Green Apple, Diced Tomato and Avocado Mousse | |
| Burrata con Crudo e Crakers | Creamy Burrata w/ Heirloom Cherry Tomato Confit, Parma Prosciutto and Sesame Seeds Crackers | |
| Insalata d`Asparagi con Uovo di Quaglia | Asparagus Tips on a Parmesan Fondue w/Baby Greens, Quail Egg and Shaved Winter Black Truffle |
Sapore di Cuore
| Risotto Tirato al Prosecco | Prosecco Creamed Arborio Risotto Topped w/ Crabmeat and Lobster Ragout | |
| Ravioli con Farcia di Fegato Grasso e Fichi | Heart Shape Ravioli Stuffed w/ Foie Grass and Figs on a Mirror of Thyme and Porcini Sauce | |
| Tagliolini al Tartufo Nero con Nocciole Tostate | Egg Tagliolini Tossed w/ Diced Pumpkin, Roasted Hazelnuts and Shaved Fresh Perigord Black Truffle |
Riempi IL Mio Cuore
| Carre di Vitello agli Agrumi e Pepe Verde | Pan Seared out of the Bone Veal Chop w/ Baby Carrots and Orange, Green Pepper Sauce | |
| Medaglioni di Buffalo | Buffalo Tenderloin Medallions w/Sweet Broccolini and Chianti Red Wine Reduction | |
| Ippoglosso Arrosto | Oven Roasted Halibut Filet w/Crispy Semolina, Sunchoke Galette and Cranberry Sauce |
Dolce Infundis
| Tre Gusti Tre Baci | Three Flavors, Three Kisses (Mousse Chocolate Cake) | |
| Croccantino di Millefoglie | Crispy Love Letter w/Strawberries and Chantilly Cream |
Reviews and ratings
4.6
Excellent
Based on 18 reviews
Noise level
Moderate
4.6
Food
4.8
Service
4.4
Ambiance
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