Sample Menus

Sample Breakfast Menu

eggs for breakfast
Sharp & Sweet
Sharp cheddar melted over sweet potato hashbrowns. Served with Northwest style thickly sliced bacon, sausage or ham

Di Luna’s Hash
Broccoli, sweet peppers, spinach, red onion, garlic & feta cheese tossed with roasted red potatoes.

Greek Scramble
Three extra large eggs scrambled with spinach, tomatoes, red onion, olives & feta cheese

“Benedicts”
Traditional Benedict 
Two poached eggs & ham on an English muffin with hollandaise
Eggs Seattle Like "Bene" except smoked salmon instead of ham. 
Veggie Bene Sautéed spinach, mushrooms, tomato slices and 2 poached eggs covered in hollandaise

Two Crab Cakes
topped with poached eggs & hollandaise.Country BenedictA split biscuit topped with sausage patty, scrambled eggs; Smothered with homemade sausage gravy.

Sample Lunch Menu

burger and fries for lunch
Idaho Smoked Trout Salad
Sharp tillamook white cheddar, apples, raspberry vinaigrette

Double Decker Crab Cake Melt
Three extra large eggs scrambled with spinach, tomatoes, red onion, olives & feta cheese

The Best Burger in Town
1/3 pound ground sirloin with 2 strips of hickory smoked bacon and cheddar cheese(have it with the sweet potato fries!)

Reuben
Slowly cooked corned beef, sauerkraut, melted Swiss cheese and 1000 Island Dressing on grilled rye. 

Tuscan Chicken 
Chicken breast layered with creamy havarti cheese, sun-dried tomatoes and pesto mayo on sourdough.

Sample Dinner Concert Menu

spaghetti for dinner
Starters

Greek Platter:
Saganaki, hummus, kalamata olives, tzaziki, and pita bread

Hot Crab
and Artichoke dip

Warm Brie:
Drizzled with berry infused honey, topped with almonds, served with apples and house bread

Crab Cakes:
Served with a sweet & spicy ginger sauce

Entrees

Portabella Wellington:
Marinated portabella mushroom, grilled and stuffed with Boursin cheese, roasted red peppers, artichoke hearts, and spinach wrapped inside puff pastry and baked till crisp and golden

Chicken Fricassee:
Braised chicken breast in a sherry-wild mushroom sauce

Chicken Oscar:
Tender crab meat with fresh asparagus spears on a grilled chicken breast, topped with a béarnaise sauce

Louisiana Pork Osso Bucco:
A new twist on an old favorite; set on a bed of gruyere-studded creamy grits, surrounded by red beans

Top Sirloin Steak:
Hand cut, all natural wood’s 10oz. steaks, dusted with our house blend of seasonings, topped with herbed steak butter

Northwest Style Cioppino:
A seafood stew, rich with halibut, salmon, and shellfish in a spicy tomato, bell pepper broth

Pan Roasted Halibut Filet:
Lightly dusted with lemon-parmesan breadcrumbs and served with roasted sweet potatoes

Di Luna's Catering

Di Luna’s Catering has extensive experience in executing events for all size parties, both on-premise and off-site at many of Sandpoint’s event sites. Whether you are hosting a rehearsal dinner for fifty, an all-day meeting for twenty, or a corporate party for 500, there's no better way to show your guests the best that Sandpoint has to offer!

Di Luna’s is capable of executing menus ranging from simple buffets and hors d'oeuvre receptions to custom multi-course plated dinners, backyard barbecues and theme parties. We can coordinate rentals, entertainment, flowers and décor, staffing and beverage service.

Although we have printed menu suggestions, we welcome the opportunity to create your own signature menus. We will assist you with menu planning, party themes, special tastes and diets. We also have an extensive selection of both imported and domestic beers, champagnes, ports and wines that are available to complement your meal.

ON PREMISES CATERING
Di Luna’s full Dining Room can accommodate 25-100 for a sit down meal or 125 for a reception. We’re committed to providing outstanding service and creative, delectable food.

OFF PREMISES CATERING
Di Luna’s Personalized Catering travels to your home, office, condo, or any special location. Our catered events make any day special, from Di Luna’s exceptional Mediterranean and American Bistro cuisine to our creative decorations and experienced catering staff. We can coordinate rentals, entertainment, flowers and décor, staffing and beverage service. Our professional servers provide exceptional service and hospitality so you can relax and enjoy your guests.

Our catering director visits your event site and makes recommendations for logistics and menu. Since each event is unique, we prefer to give quotes once you have determined the number of guests and selected the site and menu. Depending on the facility you are using, we may need to rent chairs, tables, linens, glassware, china, flatware and other service items. Likewise, your facility, menu, number of guests and style of event will determine how many servers, supervisors, bartenders and kitchen staff will be needed. We work with you every step of the way to ensure that your event is successful.

Our menu is large so we chose a few favorites for our sample menus:

You can download PDF menus using the links below. Enjoy!