Fresh Pork Skin Cracklins With Spicy Thai Aioli and Housemade Sweet Pickles ~ 6

Housemade Potato Chips with Special Luna Pepper Ranch Dip ~ 4

Crispy Fried Green Beans and Portabella Slices ~ 5

Parmesan Truffle Fries with Spicy Caesar Aioli ~ 5.5

Blistered Sishito Peppers and Canadian Bacon Strips with Kosher Salt and Balsamic Glaze ~ 6


The First White Cheese Dip in America
Co-Created By Abernathy and McGehee (1988) ~ 7

Roasted Jalapeno – Smoked Tomato Hot Salsa with Fresh Tostados ~ 3.5

“Combo” Cheese Dip and Salsa ~ 8.5

Creole Smothered Corn Bread with Crawfish–Shrimp Etouffée ~ 8

Rib Eye Steak Sliders with Crispy Onion Rings, Housemade Boison Cheese and Blistered Green Chili Sauce ~ 9

Pigmento Cheese. Spicy Bacon, Strawberry Compote and Grilled Ciabatta ~ 8

Super Bacon Savory Shortcake. Buttermilk Biscuit, Sweet Pepper Glazed Pork Belly, Housemade Red Onion Jam and Pork Cream Gravy ~ 9

4 – Way Bang. Crispy Calamari, Shrimp, Crawfish and Jalapeños with ”Bang” Chili Aioli ~ 8

Lobster – Blue Crab Cakes with Spicy Chipotle Cream Sauce ~ 8

Shrimp and Brie Quesadilla with Pineapple-Mango-Jalapeño Salsa ~ 8


Served With Brick Oven Parmesan Flat Bread

Fresh Housemade Dressings
Spicy Caesar (House), Tomato-Basil (Fat Free), French Country Vinaigrette, Pepper Ranch, Raspberry Mustard Vinaigrette, Creamy Tomato Herb, Chunky Bleu Cheese

Arkansas Grown Wild Greens Salad ~ 5.5. With Entrée ~ 4

Big Caesar. Shredded Parmesan and your choice: Grilled Chicken, Salmon, Steak or Crab Cake ~ 13

Grilled Chicken Breast Santa Fe. Large Crispy Flour Tortilla Shell with Greens, Chicken Breast, Pinto Beans and a Blend of Cheeses. Topped with Sour Cream and our Fresh Hot Salsa ~ 13

Thai Salad. Topped with Choice of Grilled Chicken, Steak or Salmon, Wild Greens, Mint, Basil, Cilantro with Spicy-Sweet Thailand Dressing. Small ~ 9. Large ~ 13

Mark’s. Wild Greens, Ozark Goat Cheese, Roasted Red Pepper, Toasted Pecans ~ 9. Large ~ 12

Baby Spinach. Topped with Choice of Grilled Chicken, Steak or Salmon with Applewood Bacon and Parmigiano-Reggiano ~ 10. Large ~ 13


With House Made Kettle Fried Potato Chips
Substitute: French Fries, Parmesan Truffle Fries or Herb Roasted New Potatoes ~ 3

Great American Black Angus Cheeseburger. Hand-formed Patties, Premium Angus Beef, Cheese (your choice), Fresh Brioche Bun. Loaded ~ 10. Top With: Applewood Bacon, Avocado, Fried Onion Rings, Grilled Mushrooms and Peppers. Each ~ 1

Grilled Mahi Mahi Sandwich. Spicy Tequila-Cranberry Glaze, Melted Cheese, Herb-Lemon Aioli, Lettuce, Tomato and Onion on Baguette Bun ~ 13

Chicken Fried Chicken Sandwich. Local Honey and Stoned Ground Mustard Cream Sauce, Hand Breaded Crust with Lettuce and Tomato ~ 10

Grilled Marinated Chicken Breast. Melted White Cheddar, Herb Aioli, Lettuce and Tomato ~ 10

Portabella Mushroom Sandwich. Marinated and Grilled and Served with Melted White American Cheddar, Spicy Herb-Lemon Aioli, Lettuce, Tomato and Onion on Baguette Bun ~ 9

Pizzas and Calzones

~ 15

Arkansas’ First Wood Fired Brick Oven Pizzas
Large 12“-14” European Style, Rosemary Hand-Formed Dough, House-Made Fresh Marinara Sauce with Blend of Mozzarella, Provolone and Parmigiano-Reggiano
Add Wild Greens Salad ~ 4

Lunch Special – 1/2 Pizza and Salad ~ 12
Your Choice of 1/2 of Any of Our Great Pizzas and Wild Greens Garden Salad. Pairs Perfectly with Beer and Cocktails

Classic Margherita. Fresh Mozzarella, Tomato Slices, Fresh Basil Leaves and Extra Parmesan

Bacon and Brown Sugar Grilled Pineapple with Caramelized Onions and Basil

Fried Pepperoni. “The Best Pepperoni”

Four Cheese. Mozzarella, Provolone, Romano and Parmigiano-Reggiano

Baby Spinach and Portabella Mushroom with Red Onions and Tomatoes

Bar-B-Que Chicken and Caramelized Red Onions Spicy Tequila-Cranberry Bar-B-Que Sauce

“Damn Good” Veggies and Goat Cheese. Baby Spinach, Red Bells, Red Onion, Tomatoes

Spicy Grilled Shrimp. Roasted Red Bells, Caramelized Onions, Tomatoes, Bits of Jalapeño

“Poke and Maters” Honey Cured Ham, Crisp Applewood Bacon, Tomatoes and Basil

Meat Me. Sausage, Bacon, Pepperoni, Ham, Sautéed Onions and Red Bells, Extra Cheese

Northern Italy

Brushed with Extra Virgin Olive Oil, San Marzano Tomato Sauce and Extra Parmigiano-Reggiano

Toscana. Kalamata Olives, Roasted Garlic and Red Bells, Goat Cheese, Red Onion and Parmigiano-Reggiano

Mark’s Special. Artichoke Hearts, Black Olives, Crispy Panchetta, Over-Easy Fried Egg

Homemade Soups

Soup and Salad Special

Enjoy a Small Bowl of Roasted Red Bell or Lobster-Crab Bisque With a Wild Greens Salad ~ 9 or Regular Size Feature Salad ~ 13

Serious Tortilla Soup. Fabulous. Chef’s Choice!! Spicy Roasted Tomato Broth, Chicken Breast, Gourmet Cheeses, Tortilla Strips, Avocado, Cilantro and Red Onions. Large Meal Size Bowl Only ~ 11

Cream of Roasted Red Bell Pepper with Roasted Sweet Corn. Featured on Rachael Ray’s Tasty Travels. Regular ~ 6. Large ~ 8

Lobster-Crab Bisque. Wow!! Rich and Creamy with a Hint of Sherry. Regular ~ 7. Large ~ 8.5

Award Winning! Arkansas’ Best Plate Lunch

With Our Famous Fresh Baked Honey Wheat and Bavarian Yeast Rolls

Entrée and Two Side Dishes ~ 13. With Three Sides ~ 15

Vegetable Plate: 4 Choices ~ 9. 5 Choices ~ 11. Add Another Side Dish for ~ 2.75

Entrée Choices:

“Chicken Fried” Chicken Breast with Delta Buttermilk Cream Gravy. Fresh, Boneless, All-Natural, Hand Breaded Ground Steak. Fresh, Premium Creekstone Black Angus with Pinot Noir-Mushroom Sauce and Onion Rings

Chicken Fried Steak. Fresh Angus Round with Pan Drippins’ Cream Gravy

Delta Meat Loaf Classic Southern Style with Roasted Tomato Sauce

Grilled All-Natural Chicken Breast with Buttermilk Cream Gravy

Slow-Cooked Southern Pot Roast with Vegetables and Mushrooms

Grilled Mahi Mahi Filet with Sun Dried Cranberry Tequila Glaze ~ 15


Fresh Vegetables prepared with time honored Southern Traditions

Small Wild Greens Garden Salad
Yukon Gold Mashed Potatoes with Cream Gravy
Buttered Cabbage
Fresh Turnip Greens with Bacon
Macaroni and Cheese
Fiesta Pinto Beans
Squash and Cheese Casserole
Black Eyed Peas
Wild Fiesta Rice
Sweet Corn Kernels
Green Beans with Almonds
Roasted New Potatoes
Sliced Tomato and Basil Salad
Sautéed Vegetable Medley

Daily Plate Lunch Specials

Monday: Roasted Turkey Breast and Pecan Dressing

Tuesday: Grilled Pork Loin Chop with Buttermilk Herb Cream Gravy

Wednesday: Money’s Louisiana Pork Tamales. Topped with Beef Chili, Cheese Dip or a Combination, with Fiesta Rice and Pinto Beans

Thursday: Chicken Broccoli and Cheese Casserole

Friday: Fried Ozark Catfish with Jalapeño Buttermilk Hushpuppies


Add a Wild Greens Garden Salad with Parmesan Flat Bread ~ 4

Brick Oven Iron Skillet Garden Vegetable Medley. Sautéed fresh with Saffron Fiesta Rice topped with Melted Cheeses and Homemade Herb Crème’ Fraiche. Twice in Southern Living Magazine ~ 10. Add Sliced Chicken Breast ~ 3. Add a Crab Cake ~ 5

Blue Mesa Shrimp and Cheese Burrito. Topped with New Mexican Green Chilli Sauce. Stuffed with Grilled Shrimp, Pinto Beans, Sauteéd Onions and Gourmet Cheese. Served with Fiesta Rice and Sauteéd Veggies ~ 11.5

Penne Pasta Alfredo. Large Bowl of “Creamy-Cheesy” Pasta and Seasonal Veggies ~ 9. Add Sliced Chicken Breast ~ 3. Add a Crispy Lobster Crab Cake or Grilled Salmon ~ 5

From The Grill

All Served with Choice of Any Two Sides from Our Plate Lunch Menu
Allow 30 Minutes for Well Done Items

Fresh Salmon Filet with Spicy Tequila – Cranberry Glaze. Served Over Roasted Sweet Corn and Sun Dried Cranberries. 4-5 oz. ~ 14. 7-8 oz. ~ 18

Stuffed Tilapia. White Fish Stuffed with Deviled Lobster-Crab. Topped with Citrus Burre’ Blanc ~ 18

Bison Meat Loaf. Southern Style with Farm Raised, Organic Bison. With Roasted Marzanno Tomato Pepper Glaze ~ 17

Heritage Pork Porterhouse Steak. With Serrano and Stone Ground Mustard Cream Sauce and Crispy Onion Rings ~ 18

Black Angus New York Strip Sirloin. Premium, Hand-Cut, Dry Aged, with a Spicy Smoked Chili Negro Sauce Served on the Side. 7 oz. ~ 17. 14 oz. ~ 22

Bistro Flatiron Steak with Pepper Glaze and Cabernet-Shallot Butter. Topped with Crispy Onion Rings (We suggest Medium Rare or Medium) ~ 20

Black Angus Tenderloin Filet Mignon. Premium Dry Aged, Applewood Bacon Wrapped. Topped with Shallot-Parsley Butter and Onion Rings 7-8 oz. ~ 23. 9-10 oz. ~ 27

Ask About Our Amazing Desserts!

For over 20 Years We Have Been A Leader In Green Operations. We Recycle Oil and Paper Products and Use Recycled Products, All-Natural Chicken (No Steroids or Antibiotic), Sustainable Seafoods, and No Trans Fats. We are Proud to Use Multiple Local Growers and Producers

We offer Gluten Free Dishes and will try to accommodate any special dietary needs

We have a Wonderful Private Party Room overlooking our Patio. Perfect for meetings or receptions. Seats up to 50 People. Dining Packages that fit any budget.

“One of America’s Best Neighborhood Restaurants”
Bon Appétit Magazine, Southern Living Magazine, Rachael Ray’s Tasty Travels

Loca Luna: Bold Bistro

3519 Old Cantrell Road
Little Rock, AR 72202

Phone: 501.663.4666
Fax: 501.664.4176


Hours of Operation:

Monday - Friday 11:00 - 2:00
Closed Saturday Lunch only
Sunday Brunch 10:00 - 2:30

Sunday - Thursday 5:30 - 9:00
Friday - Saturday 5:30 - 10:00
Happy Hour: Mon - Fri 4:00 - 6:30