As Luna Red’s Executive Chef, Shaun brings his true culinary passion to the experience: grassroots cooking. Inspired by his grandmother’s influence, Shaun believes in preparing fresh provisions from scratch. If beets are in season, you’ll see them on the menu. From pickling his own vegetables to creating his own sauces, the restaurant’s menu is rooted in traditional handcrafted preparation. 

 

Our menu is diverse and changes based on the availability of the freshest bounty.  We strive to use ingredients sourced from local artisanal purveyors, and we strongly believe in supporting farming and fishing techniques that are sustainable, organic and regenerative.

We recognize the strong connections between plate, planet, people and culture.  Everyone has a fundamental right to the ethics of good food and, consequently, the responsibility to protect the heritage, tradition and culture that make this pleasure possible.

May is Celiac Awareness Month

 Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans. No wheat, rye, barley or oats.  Luna Red has a dedicated gluten-free deep fryer for this reason.  Our menu offers gluten-free options, not only in the month of May, but year-round in an effort to make dining experiences for persons with gluten-related conditions easy and pleasurable.
Click here to view our gluten-free menu for May

 

Download Cheese & Salumi, Brunch, Lunch, Dinner, Dessert Menus or the current Libations List