We accept only card and digital payments. We do not keep cash on site and cannot accept cash payments. Thanks for understanding.
Adult Beverages
Our curated list of adult beverages. Please CLICK HERE to see our full tequila and mezcal list.
Drink Features
Caipirinha, 10
Brazil’s national drink: lime, cachaça, sugar.
Limonada Rosa, 8
Guava, fresh lime juice, gin, rose simple syrup
Salty Chihuahua, 10
Fresh grapefruit, Sipsmith gin.
Margaritas
On draft. Our margaritas are handmade daily with fresh citrus and kegged. They are served on the rocks with a salt rim. We also feature an extensive tequila and mezcal list. And, for some reason, a great bourbon list. Enjoy!
| Classic Fresh-squeezed lime, silver tequila, orange, simple syrup. | 10/46 |
| Flavored Prickly Pear, Mango, Spicy, Paloma (grapefruit) | 11/47 |
| Margarita Flight Choose any three of the above | 16 |
Tequila & Mezcal
Please CLICK HERE to see our full tequila and mezcal list.
Mojito
| Classic Mojito Made with rum, lime, sugar, mint. Classic and refreshing. | 9 |
Beer
“Una cerveza más, por favor.”
| From Mexico: Victoria, Tecate, Pacifico | 4.5 |
| Beer for Tacos from Off Color Brewing in Chicago, IL | 10 (16oz) |
| Athletic Brewing Co. Non-alcoholic | 5 |
Wines
Served in a glass (125mL), Quartino (250mL), Half Liter, or bottle.
| Rosé Domaine Fontsainte ‘Gris de Gris’. Corbieres, France. | 13.5/25/54/75 |
| Pinot Grigio Terlan. Alto Adige, Italy | 14/25/50/80 |
| Sauvignon Blanc Prisma. Casablanca Valley, Chile | 9.5/18/35/52 |
| Vermentino Surrau. Sardinia, Italy | 11/21/40/66 |
| Chardonnay (unoaked) Latour Ardeche. Piedmont, Italy | 11/20/41/60 |
| Riesling Nik Weis. Mosel, Germany | 9.5/18/35/52 |
| Moscato d’Asti Ercole. Piedmont, Italy | 10.5/20/41/60 |
| Pinot Noir Prisma. Casablanca Valley, Chile | 11/21/40/65 |
| Cabernet Edge. Alexander Valley, CA | 16/30/59/85 |
| Côtes du Rhône Kermit Lynch | 12/23/44/65 |
| Rioja Reserva Ramirez de La Piscina | 14/25/50/80 |
For the Table
Sharing is Caring.
Aguachile, 9.5
Today’s feature. Limited availability.
“Aguachile” literally translates into “spicy water.” This spicy shrimp “ceviche” is first cooked sous vide to achieve the perfect texture. It is then marinated in a citrus and jalapeño bath and topped with cucumbers and red onion. Served with tostadas. (Optional chips on the side, just ask your server).
Add sliced avocado, +2
Salsa Flight, 8.5
Homemade chips, homemade salsas. Plenty to share (free refills on salsa, of course).
Guacamole and chips, 11
Made fresh daily.
Queso and chips, 9.5
Creamy white queso.
Chicken Flautas, 9.5
Crispy corn tortillas, poblano cream, guacamole, slaw. Two per order.
Elote, 10
Fresh sweet corn (served off the cob), chile, lime, butter, aioli, cilantro.
Pickled Veggies, 2
Made in-house, a tequiería staple found throught Mexico and California. Pickled carrots, jalapeños, garlic, spices. Great to eat on your tacos, or on your chips, or just by themselves (we won’t judge)!
Tacos
2 for 11 or 3 for 15. Mix-and-match.
Protein Choices
Served the traditional way with cilantro & onions (unless otherwise noted).
| Pollo Braised chicken. |
| Carne Asada Steak, Baja-style avocado salsa. |
| Cerdo Braised pork. |
| Camarón, +1.75 ea. Shrimp, guacamole, citrus slaw. |
| Chorizo Mexican-style sausage. Slightly spicy. |
| Fish, +1.75 ea. Served with chipotle aioli, pineapple salsa. |
| Sweet Potato & Black Bean Avocado salsa, queso fresco. |
| Al Pastor Pineapple-marinated pork, pineapple salsa. |
Family-Style Tacos, 42
9 mix-and-match tacos served on a platter to pass and share family-style. 1.5 supplement each for camarón or fish.
Quesadillas, 13.5
Made with chihuahua cheese. Available in chicken, pork, steak . (Cheese only, 9).
Tortas, 12.5
Mexican-style sandwiches. Available in pork, chicken, or steak. Topped with slaw, guacamole, onions, cilantro, pico de gallo. Served on Field and Fire bread.
Soup & Salad
Pozole, 6/8
House-made chicken broth, veggies, hominy, shredded chicken.
Market Salad, 13
Revolution Farms greens, corn, tomatoes, black beans, avocado, creamy and spicy dressing. Add D’Artagnan Green Circle chicken breast (8), shrimp (8), or shredded chicken (5).
Quinoa Salad, 14
Revolution Farm greens, organic quinoa, red onion, peppers, cilantro, beans, corn, queso fresco, spicy and creamy dressing. Add D’Artagnan Green Circle chicken breast (8), shrimp (8), or shredded chicken (5).
Entrées
NY Strip Steak, 35
Choice, center-cut NY strip steak, fajita veggies, guacamole, crema, pico, rice, beans, flour tortilla.
Tacos Árabes, 22
Popular in the Puebla region of Mexico, our interpretation has pineapple-marinated pork, pineapple salsa, crema. Comes wrapped similar to a pita, two per order.
Camarones al ajo, 28
Garlic-marinated shrimp, veggies, guacamole, rice, beans, pico, flour tortillas.
Chicken Fajitas, 30
D’Artagnan Green Circle chicken breast, fajita veggies, rice, beans, crema, guacamole, flour tortillas.
Sides
Rice, 4/6
Beans, 2/4/6
Queso, 5
Guacamole, 7.5
Gringo Plate, 1.5
Side of sour cream, cheese.
Chile Toreado, 1
Grilled jalapeño.
Beverages, 4 ea.
Mexican co*ke
Made in Mexico with real cane sugar.
Jarritos
Most flavors usually available. Ask your server.
Flan, 5
We’re Committed to Local
There’s no such thing as a “local” avocado. But we do source local produce and meats where we can. And, for impossibly-local things like avocados, we buy them from independent, local purveyors, not mass providers of food. We are proud to work with these local people in order to support and strengthen our local economy. If there’s a local business you’d like to see us work with, please contact us:
Mario@LunaRestaurantGroup.com
Please ask your server about items that are served raw or undercooked, as they may increase your risk of food-borne illness.
