Join us for our Monthly Charity Wine Dinner & Other Events
All wine dinner tickets are nonrefundable. If you are unable to attend we will do our best to try to resell the tickets for you if possible but we can not make any guarantees thank you for understanding, all of the food and wine for these events is purchased solely for the event and they are to raise money for charities.
if you are less then 4 diners you will be seated with other diners.
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Paint Night at Luna Blu! FEB 9 🎨
Valentine’s Day is almost here—celebrate early with a Galentine’s girls' night or a creative date night with your person. We will provide a buffet to enjoy while you paint, along with a sweet treat and everything needed to create your masterpiece.
Space is limited, so grab your spot today!
We are excited to partner with the talented artists from Annapolis Pearl for this fun event.
Arrive at 6 pm to enjoy a drink before we begin painting at 6:30 pm
In-house Wine Dinner Tuesday, February 10 at 6:30 pm
Christina Morris has worked in the wine industry for over 20 years and has managed. The Winesellers, Ltd. portfolio in the Mid-Atlantic since August of 2009.
A globally recognized family-owned importing company, Winesellers Ltd., represents family estates throughout Europe, Australia, New Zealand, and North and South America. Wine Enthusiast Magazine named Winesellers, Ltd its 2015 “Importer of the Year," and Wine & Spirits magazine named Winesellers, Ltd. “Top Importer of the Year” in 2019. Christina holds a Bachelor of Science Degree in Marketing with a specialization in International Business from the University of South Carolina. She has obtained her WSET II level certification, passing with Distinction.
Working closely with winemakers, owners, representatives, and distributors, Christina combines her Passion for food, travel, and wine is a daily part of her work.
We are focusing on Organic & Natural wines.
MENU
1st Course
Smoked Salmon Crostini with a lemon caper aioli
(Smoked by our friends at Chesapeake Smokehouse)
Pairing: Pratsch Niederösterreich, Grüner Veltliner
2nd Course
Mushroom Ragu over a corn soufflé
Pairing: Bodega Santa Julia, Malbec El Burro Natural Maipú
3rd Course
Pappardelle with calamari, mussels, clams
and roasted tomatoes in a saffron cream sauce
Pairing: Leco Punk, Rioja
Dark Berry Fruit Tart
Pairing: Tiamo Prosecco
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♥️ Valentine's Day♥️
$68 per person, not including tax & gratuity
Ask about our vegetarian & gluten-free options
We will be offering a prifix menu. The regular menu will not be available.
or CLICK HERE to PREORDER the menu TO-GO!
MENU
Antipasti, select 1
Grilled Shrimp
with roasted tomatoes over creamy polenta
Octopus
Over creamy polenta with capers in lemon wine sauce
Eggplant Rollatini
Thinly sliced, fried eggplant rolled with ricotta, pesto & spinach baked with fresh mozzarella over marinara
Mushroom Crostata
Filled with caramelized onions and goat cheese
Insalata, select 1
Caesar
Romaine lettuce tossed with parmesan and Caesar dressing, homemade croutons, anchovies upon request
Artisan
Baby mix lettuce with pears and dried cherries tossed in a pear balsamic dressing
Primi, select 1
Lobster Tail
over lobster risotto
Spaghetti Nero
Squid ink spaghetti with shrimp and crabmeat in a creamy rose sauce
Grilled Halibut
With roasted heirloom tomatoes over pesto orzo
Sacchetti
Purse-shaped pasta with pears in a gorgonzola cream sauce
Beef Medallions layered with crispy potatoes over baby spinach with a mushroom sauce
Wild Boar Ragu
Slow-cooked with red wine and tomatoes over pappardelle with Grande ricotta
Dolci, select 1
Heart-Shaped Berry Tart with vanilla ice cream
Chocolate Mousse with strawberries
Tiramisu
Pistachio Gelato
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Virtual Charity Wine Dinner Sunday, Feb 22 at 6 pm
Eat & Drink for a great cause! 10% of each dinner & 100% of
Cash wine raffle will be donated to AACO Bar Foundation $150 for 2 ( $95.00 for 1)
4 courses with 3- 750 ml bottles of wine & 1- 250 ml can
Pick up between 4 & 5 pm. The virtual call begins at 6 pm
Please email Erin with any questions and for menu changes, gluten-free, or vegetarian options
Walker Brown, co-founder of Lubanzi Wines, will be joining us. Born and raised in the foothills of the Blue Ridge Mountains in Virginia by two novelists and professors, Walker has a keen eye for storytelling and strangers looking for a conversation. In addition to the wine gig, he is a songwriter and musician who plays the banjo and acoustic guitar. He graduated from the University of Richmond with a broad focus on Philosophy, Politics, and Economics.
Lubanzi Wines is dedicated to making a positive impact through various charitable initiatives. They have pledged 50% of their net profits to the Pebbles Project, an NGO that works with low-income families on South Africa's wine farms. The project focuses on providing resources and improving access to high-quality health care and educational services for these families. Additionally, Lubanzi is a 1% for the Planet business, pledging to donate 1% of its sales to support environmental non-profits. These efforts reflect Lubanzi's commitment to not only producing quality wines but also to contributing to the well-being of the communities they serve.
MENU
1st Course
Italian white beans with escarole and grilled shrimp
Pairing: Lubanzi, Chennai Blanc, Swartland
2nd Course
Eggplant Rollatini
Thinly sliced pan-fried eggplant rolled with ricotta, pesto, & spinach with mozzarella over pasta with marinara sauce
Pairing: Lubanzi, Cinsault
3rd Course
Boneless Beef Short Ribs
Over baby spinach
Pairing: Lubanzi, Shiraz
4th course
Panna Cotta with berries
Pairing: Lubanzi, Rose Bubbles (250 ml can)
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Restaurant Week 2026 FEB. 26- March 1
Lunch Menu
2 courses for $19.95
Add a dessert listed below 3 courses for $24.95
Wednesday: 1/2 price bottles of wine
(Ask your server about gluten-free, vegan, and vegetarian options)
See the menu for full descriptions
Items with * are special additions for Restaurant Week
1st course, choose 1
MENU
1st course, choose 1
Crab Bruschetta (2 pieces)
Bruschetta (2 pieces)
Gamberi Napoletana (2 pieces)
Small Arugula salad
*Grilled Octopus over creamy polenta with a caper lemon sauce
Small Spinaci salad
Small Greek Salad
Buratta
*Mussels in a saffron cream sauce with pancetta
Mozzarella & Eggplant Napoleon
2nd course, choose 1
Tony’s Favorite
with potatoes or pasta salad
Insalata Greek (+chicken, shrimp, flank steak or calamari, upon request)
Penne Vesuviana (+chicken, calamari, sausage or shrimp, upon request)
Veal or Chicken Piccata over angel hair or sauteed spinach
Tortellini alla Romana
Penne alla Vodka
Insalata Caesar (+chicken, shrimp, flank steak or calamari, upon request)
Steak and Cheese with potatoes or pasta salad
Fettuccine Con Vegetali (+chicken, sausage, calamari or shrimp, upon request)
*Caprese Risotto (+chicken, shrimp, sausage or calamari, upon request)
Tortellini Giardino
(+chicken, sausage, calamari or shrimp, upon request)
Penne Mare E Monte
Spaghetti al Ragu
Farfalle di Cremona
Salmon Con Spinaci
*Shrimp and Asparagus Risotto
*Eggplant Rollatini- thinly sliced pan-fried eggplant rolled with ricotta, pesto and spinach topped with fresh mozzarella, baked, served over angel hair with marinara
*Wild Boar Ragu over pappardelle with Grande ricotta
*Sacchetti
A purse shaped pasta with pears in a gorgonzola cream sauce
*Gamberi Fra Diavola
Shrimp with linguine in a spicy marinara sauce
You may substitute a dessert in place of 1st course or add one for $5
Zabaglione, Chocolate Mousse, Tiramisu, Limoncello Sorbet
*Dark chocolate dipped cannoli with pistachio cream
Restaurant Week 2026 Dinner Menu
3 courses for $44.95
Wednesday: 1/2 price bottles of wine
(Ask your server about gluten-free, vegan, and vegetarian options)
See the menu for full descriptions
MENU
1st course, choose 1
1st course, choose 1
Crab Bruschetta
Bruschetta
Gamberi Napoletana
Arugula salad
*Grilled Octopus over creamy polenta with a lemon caper sauce
Spinaci salad
Greek Salad
Buratta
*Mussels in a saffron cream sauce with pancetta
Mozzarella & Eggplant Napoleon
Caesar Salad
2nd course, choose 1
Penne Vesuviana (+chicken, calamari, sausage or shrimp, upon request)
Veal or Chicken Piccata over angel hair or sauteed spinach
Tortellini alla Romana
Penne alla Vodka
Fettuccine Con Vegetali (+chicken, sausage, calamari or shrimp, upon request)
Farfalle alla Boscaiola (+chicken, shrimp, sausage or calamari, upon request)
Tortellini Giardino
(+chicken, sausage, calamari or shrimp, upon request)
Penne Mare E Monte
Spaghetti al Ragu
Barramundi Caprese
Farfalle di Cremona
Salmon Con Spinaci
*Shrimp and Asparagus Risotto
*Eggplant Rollatini- thinly sliced pan-fried eggplant rolled with ricotta, pesto and spinach topped with fresh mozzarella, baked, over angel hair with marinara
*Wild Boar Ragu over pappardelle with Grande ricotta
*Sacchetti
A purse shaped pasta with pears in a gorgonzola cream sauce
*Gamberi Fra Diavola
Shrimp with linguine in a spicy marinara sauce
Veal or Chicken D’ Aosta over angel hair or sauteed spinach
*Caprese Risotto (+chicken or shrimp, upon request)
3rd Course, choose 1
Zabaglione Chocolate Mousse Tiramisù Limoncello Sorbet
*Dark chocolate dipped cannoli with pistachio cream
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In-house Wine Dinner Tuesday, March 10 at 630 pm
4 courses with 6 pairings $90 per person not including gratuity
Email with questions and for vegetarian and gluten-free options
*Please arrive at 6 pm if you would like to enjoy a drink before we begin
*Please note that if you book under 4 diners, you will be seated with other guests
RESERVE NOW!
AJ Rumsey has been in the wine and spirits business since 2012, specializing in fine wine and craft spirits. He has a business degree from Towson University
and holds a Level 3 Certification in the Wine & Spirits Education Trust. His industry-related travels have led to visiting wine & spirit regions in Spain, France, Germany, Greece, Argentina, Chile, Mexico, California, & Oregon.
We are doing all blind side-by-side tastings for each course. It will be fun to see your preference. There will be a contest with prizes to test your palate and wine knowledge.
MENU
1st Course
Grilled Halloumi cheese with zucchini, basil, and tomatoes, topped with pesto and grilled shrimp
Pairing: Sauvignon Blanc, California vs New Zealand
2nd Course
Smoked Gouda Mac n Cheese with blackened salmon
Pairing: Pinot noir, California vs. Oregon
3rd Course
Lamb lollipops over broccoli rabe
Pairing: Mystery Reds, Washington vs. California
4th Course
Chocolate Mousse
Pairing: Mystery Reds, Washington vs. California
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