Luna Bistro

Crushed avocado, poached organic eggs, feta cheese, and chili flakes on artisanal sourdough bread.

Poached organic eggs and smoked salmon on toasted brioche, finished with velvety house-made hollandaise sauce and fresh chives.

Crispy hand-cut potatoes finished with white truffle oil, aged parmesan, rosemary, and flaky sea salt.

Lightly battered baby calamari served with house tartar sauce, charred lemon, and sea salt flakes.

Warm crusted goat cheese, dried figs, candied walnuts, and seasonal greens finished with aged balsamic glaze.

Tender slow-cooked rib eye served with wild mushroom ragout, parsnip purée, and red wine reduction.

Crispy-skinned sea bass served over sautéed baby spinach with a velvety lemon butter sauce.

Rigatoni pasta tossed in a fiery tomato, garlic, and chili sauce finished with fresh basil.

Tender broccolini grilled with garlic oil and finished with toasted almond flakes.

Crustless baked cheesecake with a deeply caramelized top and a rich, creamy core.

Dark chocolate ganache set in an almond-avocado crust, lightly dusted with sea salt flakes.

Twice-baked butter croissant filled with rich almond frangipane and topped with flaked almonds.

Hand-brewed single-origin beans with distinct notes of citrus and jasmine.

Double shot of espresso over cold milk and ice, finished with a smooth microfoam.

In-house cold brew infused with nitrogen for a rich, creamy, stout-like texture.

Pure Japanese ceremonial grade matcha whisked with steamed oat milk.

Fresh cucumber juice, muddled basil leaves, lime, and club soda over crushed ice.

Premium bourbon, fresh lemon juice, organic agave, and bitters, maple-wood smoked.

Artisanal gin infused with cucumber and rosemary, topped with premium tonic water.

A hoppy, amber-hued local craft beer with high citrus and floral aromas.

A robust local Turkish red wine with balanced tannins, dark fruit notes, and a spicy finish.

Freshly squeezed lemons infused with organic ginger juice and fresh mint.