Luna Bella

Luna Bella Menu

(501) 520-5862
104 Grand Isle Way, Hot Springs, AR 71913

Appetizers


Roasted Beet Salad
$10.00
Roasted beets with goat cheese and candied pecans served over fresh salad greens with honey balsamic dressing.
Fried Calamari
$9.00
Calamari sauteed with fresh tomatoes, green onions and fresh herbs and tossed in lemon butter sauce.
Boursin Crabcakes
$10.00
House made crabcakes with boursin cheese and large chunks of fresh crab. Served iwth a spicy tomato buerre blanc sauce.
Arancini
$9.00
Flash fried risotto balls mixed with prosciutto and fresh herbs, stuffed iwth fontina cheese. Served on tomato bechamel sauce.
Endive and Pear Salad
$8.00
Crispy belgium endive with bartlett pears, toasted walnuts, Gorgonzola cheese and champagne vinaigrette.
Wilted Spinach Salad
$8.00
Wilted spinach with red onions, bacon, Dijon mustard, artichokes, red wine vinegar, and parmesan cheese.
Ceasar Salad
$7.00
Romaine hearts dressed with our house made Caesar dressing, parmesan cheese, warm hominy croutons and fresh lemon.
Wedge Salad
$9.00
Wedge of crispy iceberg topped with our house made blue cheese dressing, red onions, tomatoes, applewood smoked bacon and crumbled gorgonzola cheese.
Warm Cabbage Salad
$8.00
Fresh cut julienne red and green cabbage, sauteed with bacon and tossed in a creamy blue cheese vinaigrette.
Strawberry Feta Sald
9.00
Fresh spring mix tossed in our house crafted honey balsamic dressing with fresh strawberries, candied pecans and feta cheese.

$Entrees - Pasta


Chicken Marsala Rigatoni
$22.00
Rigatoni pasta with carmelized onions, roasted mushrooms and chicken with a marsala cream sauce.
Spaghetti Meatball Bolognaise
$19.00
Our large house made meatballs with bolognaise sauce tossed iwth spaghetti and garnished with basil chiffonade.
Eggplant Parmesan
$17.00
Crispy breaded eggplant layered with oven roasted tomatoes, mozzarella cheese and fresh basil then baked in our house made marinara sauce and served with angel hair aglio olio.
Fettuccini
$13.00
Creamy house made alfredo tossed with fettuccini.
Fettuccini
$18.00
Creamy house made alfredo tossed with chicken or shrimp.
Pasta Primavera
$18.00
Gluten free red lentil rotini pasta tossed in a white wine herb butter sauce with boursin cheese and fresh vegetables.
Pasta Primavera
$23.00
Gluten free red lentil rotini pasta tossed in a white wine herb butter sauce with boursin cheese and fresh vegetable with chicken or shrimp.
Pasta Fortuna
20.00
Rigatoni pasta tossed in roasted garlic cream sauce with sun-dried tomatoes, roasted wild mushrooms and prosciutto. Topped with thinly pounded pan roasted chicken.

$By Sea


Salmon with Crab
$31.00
Fresh atlantic salmon pan seared and topped with jumbo crab meat. Topped with a Cajun cream sauce and served with vegetable of the day and herb roasted potatoes.
Shrimp Portofino
$24.00
Gulf shrimp sauteed with mushrooms, pine nuts and garlic on a bed of wilted spinach with lemon butter sauce and served with lemon butter sauce and served with angel hair pasta.
Lobster and Shrimp Risotto
35.00
Creamy parmesan risotto with lobster claw and gulf shrimp, sweet peas, leeks and peppadew peppers.

$By Land


Veal Osso Cuco
$28.00
Cross cut veal shank and fresh vegetables slow roasted in wine and tomatoes. Served with creamy mashed potatoes.
Veal Scallopini and Shrimp
$27.00
Thinly pounded scalloppini of veal sauteed with shrimp, mushrooms, artichokes and garlic in a white wine reduction with a touch of butter. Served with creamy mashed potatoes and fresh vegetables.
Rack of Lamb
$29.00
Pan roasted and herb crusted, topped with a burgundy jus. Served with creamy mashed potatoes and fresh vegetables.
Chicken Luna Bella
$19.00
Thinly pounded chicken breast sauteed with artichokes, oven roasted tomatoes and finished with white wine and butter. Served with creamy mashed potatoes and vegetables.
Chicken Fontina
$22.00
Thinly pounded chicken stuffed with proscuitto, Fontina cheese and basil with lemon butter sauce on bed of wilted spinach and served with creamy polenta.
12 oz. Bone in Pork Chop
$28.00
Grilled pork chop with mild mushroom gratin and pinot noir reduction, served with creamy polenta and grilled asparagus.

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