Luke’s On Front Old Town Temecula

Diced Ahi mixed in our poke sauce atop a bed of sweet rice, sliced jalapeños, cucumber, and wasabi cream drizzle topped with avocado. Served with wonton chips. (Gluten-free)

Seared Ahi over organic field greens tossed with a sweet chili vinaigrette and drizzled with wasabi cream inside a fried rice paper bowl, finished with wasabi, sriracha, avocado, and pickled ginger. (Gluten-free)

Basil and parmesan breaded artichoke hearts paired with a ginger aioli sauce. (Vegetarian)

Cheese stuffed jalapeno dipped in a flavorful batter made with local beer and fried to a golden crisp, served with a homemade blue cheese dip. (Vegetarian)

Boneless wings tossed in your choice of buffalo or BBQ. (Gluten-free)

Bone-in, tossed in your choice of buffalo or BBQ. (Gluten-free)

Tomato, garlic, and basil concasse in a balsamic glaze, served with baguette slices, parmesan, and balsamic vinaigrette. (Vegan) (Gluten-free: Sub baguette slices for cucumber)

Fried Brussels sprouts tossed with bacon, garlic, and a honey maple glaze. (Gluten-free)

Shrimp cooked in freshly squeezed lime juice mixed with diced jalapenos, onions, tomatoes, cucumber, and chopped cilantro. Served with corn tortilla chips. (Gluten-free)

Tempura battered green beans fried to a perfect crunch and accompanied by a homemade jalapeno dip. (Vegetarian)

Steamed and sauteed in sesame oil, garlic, and spicy red pepper flakes. (Gluten-free, vegetarian, vegan)

Fresh calamari, deep fried until golden brown, and served with house ponzu and tartar sauce.

House-made fries deep fried to a a golden crisp. (Gluten-free) (Vegetarian)

Fresh homemade hummus trio accompanied with olive tapenade and served with freshly cut cucumber, carrots, celery, and fire-toasted baguettes. (Vegetarian) (Gluten-free: Sub baguette slices for cucumber)

Blistered shshito peppers, tossed with Italian herbs and topped with a a creamy lemon aioli, aged Italian cheese, and fresh chives.

Three delicious handmade empanadas stuffed with juicy seasoned ground beef. Enoy them with our house chimichurri sauce.

A classic Caesar salad, with crisp romaine lettuce delicately tossed in out homemade Caesar dressing. Topped with house-made crunchy croutons and shavings of parmesan cheese.

Spring mix tossed in sweet chili vinaigrette topped with fresh cut fruits, goat cheese mousse, cherry tomatoes, avocado, and sliced red onions. (Gluten-free)

Half head of romaine lettuce charred on our grill and drizzled in cilantro vinaigrette. Topped with feta cheese, cherry tomatoes, red onions, and avocado. (Gluten-free)

Spring mix greens tossed in sweet cranberry balsamic vinaigrette with a sprinkle of dried cranberries, candied walnuts, accompanied with apple slices and goat cheese mousse. (Gluten-free)

Five zesty lime flavored seared shrimp on spring mixed greens tossed in sweet chili vinaigrette with cilantro, avocado, jalapeños, tomatoes, and red onions. (Gluten-free)

Seared Ahi over organic field greens tossed with a sweet chili vinaigrette and drizzled with wasabi cream inside a fried rice paper bowl, finished with wasabi, sriracha, avocado, and pickled ginger. (Gluten-free)

3 fresh hickory smoked bacon-wrapped scallops on top of a large entree sized mixed greens with red onions, cherry tomatoes, and avocado with a light homemade ponzu sauce and baguette slices. (Gluten-free)

6 fresh hickory smoked bacon-wrapped scallops on top of a large entree sized mixed greens with red onions, cherry tomatoes, and avocado with a light homemade ponzu sauce and baguette slices. (Gluten-free)

Blackened organic chicken breast, lettuce, tomato, feta cheese, drizzled with homemade blue cheese aioli on a homemade ciabatta bun.

Organic grilled chicken chopped with candied walnuts, red onion, apple, and organic field greens tossed in a curry aioli finished with balsamic on a homemade ciabatta bun.

Organic, grilled or blackened chicken, shredded lettuce, and pico de gallo, with a spicy chipotle aioli wrapped in a spinach flour tortilla.

1/2 lb grass-fed beef patty with lettuce, tomato, grilled onions, grilled jalapeños, bacon, pepper jack cheese, with a chipotle aioli on a toasted pretzel bun.

1/2 lb grass-fed beef patty with lettuce, tomato, onions, Swiss cheese, and mushrooms topped with a peppercorn demi-glaced on a brioche bun.

Homemade grass-fed beef and pork meatloaf, Swiss cheese, lettuce, tomato, and onions on parmesan crusted sourdough.

Thinly sliced, grass-fed, learn center-cut ribeye steak, expertly seasoned and sautéed with roasted red and green bell peppers and caramelized onions,

Grilled roasted red pepper, provolone cheese, basil, homemade fresh basil pesto, lettuce, tomatoes , onions, and grilled zucchini on a brioche bun.

Ground turkey burger with roasted jalapeños, cheddar cheese, avocado, lettuce, tomatoes, onions, dijonnaise on a toasted brioche bun.

1/2 lb grass-fed beef patty topped with lettuce, tomatoes, roasted jalapeños, onions, garlic aioli, cream cheese, bacon, and onion straws. Finished with roasted red pepper jelly on a homemade brioche bun.

16 oz steak covered in a rich peppercorn demi-glace, served with creamy garlic mashed potatoes and a fresh vegetable medley.

8.5 oz filet cooked to perfection and drizzled with a green peppercorn demi-glace. Served with a fluffy garlic mashed potatoes and a vegetable medley.

Grilled or blackened salmon, drizzled with a homemade lemon caper sauce, served with jasmine white rice and fresh organic vegetables.

Linguini pasta in our homemade garlic white cream sauce, served with tomato concassé and choice of protein.

12 oz New York Strip steak topped with blue cheese compound steak butter and served with a loaded baked potato and vegetable medley.

Pan-seared New Zealand rack of lamb cooked to a perfect medium rare, served with rosemary-infused fingerling potatoes and a seasonal vegetable medley. Finished with a delectable red wine and fig reduction sauce.

Parmesan-crusted breaded chicken served over garlic mashed potatoes and assorted vegetables, all elegantly drizzled with a lemon caper sauce.

Linguini pasta enveloped in a silky vodka lemon cream sauce, highlighted by fresh shrimp, scallops, crab, and clams each prepared individually to preserve their flavors and combined right before serving.

Portobello mushroom stuffed and baked with whipped brie cheese mousse, finished on the grill with crispy leeks and grilled roasted red peppers served on a bed of basil quinoa and organic vegetables.

8.5 oz filet cut into three, accompanied by creamy garlic mashed potatoes, a fresh vegetable medley, and topped with asparagus Crab Oscar, béarnaise sauce, blue cheese compound mousse, and a rich peppercorn demi-glace.