Chiaro di Luna

Fall/Winter Menu

Primo (First Course)

Squid Ink Pasta Housemade Linguine and Sauted Calamari rings in Squid Ink Sauce $10 Saffron Orzo Orzo Pasta with Diced Roma Tomatoes in a Saffron Cream Sauce, Drizzled with Parsley Oil $8 Porcini Mushroom Risotto Arborio Rice with Sauted Porcini Mushrooms, Garnished with Green Onions and Caprino Goats Cheese $8 Linguine alle Vongole Housemade Linguine and Littleneck Clams in their Shells, in a Clear Garlic and Parsley Infused Broth $9 Housemade Spaghetti Marinara Fresh Pasta with Classic Tomato Sauce, Topped with Basil Chiffonade and Parmesan Cheese $7 Tri-Colore Tortellini Soup Red, Green, and White Tortellini with Ricotta and Prosciutto filling in Beef Consomm $5
Warning: consuming raw or undercooked food may increase your risk of contracting a food-borne illness.

Jessica Caricato, Executive Chef

Chiaro Di Luna
White Bean and Kale Soup Whole White Beans and Chopped Kale in a Spicy Tomato Broth $6

Secondo (Main Course)

12-Hour Braised Osso Buco Cooked and Served in a Rich Veal Jus, with Sauted Broccoli Rabe and Creamy Butternut Squash Risotto $29 Pan-Seared Halibut Filet of Halibut Wrapped in Pancetta, in a Tomato-Kalamata Olive Broth with Roasted Eggplant $30 Veal Saltimbocca Breaded Veal Cutlet Wrapped in Sage and Prosciutto and Sauted, with a Marsala Cream Sauce, Mashed Potatoes, and Caramelized Cippolini Onions $29 Rosemary Roasted Chicken Breast, Leg, and Thigh of Chicken with Parmesan Cheese Polenta and Roasted Baby Carrots $25 Pan-Seared Scallops Diver Scallops on a Saffron Risotto Cake with a Smooth Minestrone Broth, Topped with a Salad of Microgreens $27 Vegetable Camponatta Local Hard-Shelled Squashes, Zucchini, Eggplant, Red Onion, and Tomato Sauce, Sauted and Served with a Cake of Stiff Polenta and Fresh Ricotta Cheese $22 Sauted Breast of Duck Locally-Raised Duck in a Port Wine and Black Cherry Reduction, with Manchego Cheese and Duck Confit Risotto and Haricots Verts $29

Jessica Caricato, Executive Chef

Chiaro Di Luna
Zuppa di Pesce Lobster Tail, Bay Scallops, Clams, Mussels, Calamari, Shrimp, and Salmon, all Served in a Rich Tomato Broth $31 Sauted Jumbo Prawns Wild-Caught Prawns in a Lemon-Garlic Cream Sauce with Jasmine Rice Pilaf and Green and Yellow Patty-Pan Squash $30 Grilled Beef Tenderloin In a Red Wine and Beef Jus Reduction with a Stuffed Portabella Mushroom Cap and Garlic-Scented Wilted Spinach $31

Cotrorno (Salad Course)

Arugula with Parmesan Ribbons Tossed with a Lemon and Olive Oil Vinaigrette $7 Spinach and Radicchio With Fennel and Green Apple, Tossed in Red Wine Vinaigrette $7 Grass-Fed Beef Carpaccio Drizzled with Balsamic Vinaigrette and Olive Oil, on a Bed of Arugula $10 Chiaro di Lunas Caesar With Grated Parmesan Cheese, Ciabatta Croutons, Roasted Cherry Tomatoes, and Kalamata Olives $7

Jessica Caricato, Executive Chef

Chiaro Di Luna

Jessica Caricato, Executive Chef

Chiaro Di Luna

Dessert Menu
Deconstructed Tiramisu Chocolate Ladyfinger Biscuits with a Rum Glaze, Martini Glass of Espresso-Mascarpone Mousse, and Housemade Chocolate Ice Cream $9 Red Wine-Poached Bosc Pears With Honeyed Mascarpone $8 Housemade Gelato Tasting of Cranberry, Spiced Chocolate, and Blood Orange Flavors $8 Caramel Panna Cotta Topped with Caramelized Apple $8 Cannolis Chocolate-Dipped Shells with Nutella Filling $9 Chocolate Profiteroles Filled with Spiced Ice Cream $8

Beverages
Caf Au Lait Coffee (Regular or Decaf) Tea (Regular or Decaf) Selection of Herbal Teas Espresso
$3

Cappuccino Bar
Served with Almond Biscotti

Hazelnut Cappuccino Mocha Cappuccino Spiced Cappuccino Vanilla Cappuccino Amaretto Cappuccino $4

Jessica Caricato, Executive Chef