Luciano's - Vollständiges Menü

Chicken breast sautéed with domestic mushrooms and Marsala wine demi glacé for a sweet flavor and a caramel color. Served over cappellini pasta

Veal medallions pan-seared with fresh lemon juice, white wine, butter and imported capers. Served over cappellini pasta

Fresh Maine lobster meat and asparagus filled pasta, tossed in a light cream sauce with pecorino romano cheese

Colossal shrimp served ice cold with our house made zesty cocktail sauce and lemon wedge

Pan-fried eggplant rolled with imported Italian ham and Italian herbed ricotta cheese, then baked with San Marzano tomato sauce

Shucked littleneck clams served raw accompanied by fresh horseradish, lemon wedge and our house made cocktail sauce

6 mushroom caps stuffed with escargot, basted in tarragon butter, topped with provolone cheese, and served with garlic toast

Shucked littleneck clams topped with roasted red pepper, bacon and bread crumbs, then baked

Fresh grilled Atlantic salmon topped with Maine lobster meat and asparagus spears sautéed in white wine and lemon, finished with a dash of béarnaise sauce

Breaded chicken cutlet and breaded eggplant cutlet topped with mozzarella cheese and tomato basil sauce then baked to perfection. Finished with parmigiano-reggiano. Served with pasta

Delicate tender calamari rings pan-fried until golden crisp. Topped with hot cherry peppers and served with our house made cocktail sauce and lemon garnish

Fresh crisp romaine tossed with homemade Caesar dressing, croutons and parmigiano-reggiano cheese, topped with fresh anchovy filets

Spicy chicken strips served over a bed of iceberg lettuce with artichoke hearts, black olives, cucumbers, tomatoes sliced cheese with your choice of dressing

Chicken medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta

Sliced turkey, ham cheese served over iceberg lettuce with tomato, hard boiled egg, cucumbers, vidalia onions, black olives and your choice of dressing

Fresh Arugula with our house shaved parmesan and drizzled with lemon juice and olive oil

Chopped lettuce tossed with vine ripe tomatoes, vidalia onion, cucumbers, black olives, chopped tri-color bell peppers, grilled pear stuffed with gorgonzola cheese, cranberries and crumbled blue cheese tossed with a pear infused balsamic vinegar dressing

Parma Prosciutto, Imported Salami, Mortadella, Provolone Cheese, Fresh Buffalo Mozzarella, Roasted Red Peppers, Black Olives all served over a bed of lettuce and drizzled with extra virgin olive oil

Veal medallions dipped in flour, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta

Homemade pasta sautéed with imported Prosciutto di Parma, tender baby peas and fresh garlic in a pink vodka sauce. Finished wih parmigiano-reggiano

Homemade ribbon pasta sautéed in a rich cream sauce with imported parmigian cheese

Linguine pasta sautéed with fresh littleneck clams. Available 'Red ' in a light marinara sauce or 'White ' in a garlic white wine sauce with Italian parsley

Chicken breast dipped in four and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta

Homemade potato dumplings sautéed with buffalo mozzarella in a garlic tomato basil sauce. Finished with parmigiano-reggiano

Homemade ribbon pasta sautéed in a rich cream sauce with imported parmesano cheese

Ring shaped pasta stuffed with ricotta cheese and asparagus sautéed with button mushrooms, imported Prosciutto di Parma, and tender baby peas in a tomato cream sauce with parmigiano-reggiano

Homemade sheets of pasta stuffed with ground beef, veal, sweet Italian sausage, parmigiano cheese, fresh Italian parsley and topped with a Bolognese sauce. Finished with béchamel cheese sauce and parmigiano-reggiano

Homemade potato dumplings in a San Marzano tomato sauce with fresh basil, pine nuts and parmigiano-reggiano

Fussiloni pasta with a spicy Italian San Marzano tomato sauce sautéed with tender calamari rings, jumbo shrimp and fresh sea scallops

Pasta stuffed with ricotta, parmigiano and mozzarella cheese, sautéed in our San Marzano tomato sauce and served with sliced sweet Italian sausage. Finished with parmigiano-reggiano

Tube shaped pasta in San Marzano tomato sauce with three homemade meatballs and topped with mozzarella cheese. then baked to perfection. Finished with parmigiano-reggiano

Homemade ravioli stuffed with gorgonzola, parmigiano and fontina cheeses and sautéed in a creamy walnut Alfredo sauce

Stuffed pasta with ricotta cheese and asparagus sautéed with mushrooms peas in a marinara sauce. Finished with Pecorino Romano cheese

12-ounce aged Black Angus ground beef grilled to your liking, topped with cheddar cheese

8-ounce tenderloin of beef grilled to your liking and served with béarnaise sauce. Served with mashed potatoes

Grilled New York Sirloin topped with shitake mushrooms, sautéed with extra virgin olive oil, fresh lemon juice, garlic and oregano

Tube shaped pasta sautéed with broccoli and garlic in extra virgin olive oil topped with grilled chicken. Finished with parmigiano-reggiano

Grilled boneless chicken breast and grilled sweet Italian sausage served over fettuccini pasta in a rich imported parmigiano-reggiano cream sauce topped with sweet roasted vegetables

Chicken breast sautéed in an aged balsamic vinegar sauce with sliced sweet Italian sausages, roasted peppers and potatoes

Chicken breast dipped in flour, artichoke hearts and black olives sautéed with fresh garlic, lemon juice and sherry wine, finished with a touch of cream and our rich demi glacé. Served over cappellini pasta

Pan-fried breaded chicken cutlet, topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano. Served over penne pasta

Breasts of chicken dipped in flour and egg, topped with imported ham, fresh basil, garlic, Italian herbs, mozzarella cheese and beefsteak tomato over cappellini pasta, tossed in a garlic marinara sauce and finished with a drizzle of extra virgin olive oil

Chicken breast dipped in flour, topped with imported Prosciutto di Parma, mozzarella cheese and fresh sage, pan-seared in marsala wine sauce. Served over cappellini pasta and finished with parmigiano-reggiano

Chicken breast dipped in flour, sautéed with mushrooms, red, green and yellow peppers, onions, garlic and black olives in a garlic marinara sauce. Served over fresh cappellini pasta and finished with parmigiano-reggiano

Chicken breast dipped in flour, sautéed in a sweet Marsala wine sauce topped with imported Prosciutto di Parma and fresh mozzarella. Served over a bed of sautéed spinach and cappellini pasta

Chicken breast dipped in flour, stuffed with fresh mozzarella cheese, imported Prosciutto di Parma and fresh sage, sautéed in a frascati wine demi glacé with domestic mushrooms served over risotto and finished with parmigiano-reggiano

Ground sirloin topped with fried onion strings served over mashed potatoes. Finished with mushroom gravy

Jumbo shrimp sautéed with Grand Marinier, fresh orange, shitake mushrooms, tarragon and cream, served over cappellini pasta

Delicate tender calamari rings pan-fried until golden crisp. Topped with hot cherry peppers and served with our house made cocktail sauce and lemon garnish

Fresh Maine lobster meat and asparagus filled pasta, tossed in a light cream sauce with Pecorino Romano cheese

Jumbo shrimp sautéed with fresh garlic in extra virgin olive oil, finished with a dash of white wine, lemon juice and Italian herbs. Served over cappellini pasta

Fresh sea scallops broiled in lemon and butter topped with Ritz cracker crumbs. Served with mashed potatoes

Homemade potato dumplings in a traditional Italian carbonara sauce made with pancetta, onions, egg yolk and cream. Finished with pecorino Romano and cracked black pepper

Our most tender cut of steak is hand-cut daily, grilled to perfection over an open flame

Fresh sliced Buffalo mozzarella and vine ripe tomatoes with vidalia onion and fresh basil. Finished with a drizzle of extra virgin olive oil

Homemade tube shaped pasta sautéed with sweet Italian sausage, fresh domestic mushrooms and black olives in a San Marzano tomato sauce with a dash of rich cream and finished with pecorino romano cheese

Colossal Shrimp served ice cold with our house made zesty cocktail sauce and lemon wedge

A crunchy cold wedge of iceberg lettuce topped with crisp bacon, fresh blue cheese crumbles and our homemade blue cheese dressing

Prince Edward Island mussels simmered in a garlic and white wine marinara sauce, finished with fresh Italian herbs

Chicken breast topped with prosciutto di parma and fontina cheese served in a mushroom Marsala wine sauce. Served over cappellini pasta

Chicken breast dipped in flour, sautéed with domestic mushrooms and Marsala wine demi glacé, for a sweet flavor and a caramel color. Served over cappellini pasta

Chicken breast stuffed with fresh mozzarella cheese, imported Proscuitto di Parma and fresh sage, sautéed in a frascati wine demi glacé with domestic mushrooms. Served over risotto and finished with parmigiano-reggiano

Our classic Italian soup is made with cannellini beans and pasta

Freshest available catch of the day topped with Ritz cracker crumbs and baked with fresh lemon juice and butter

Fresh jumbo shrimp sautéed with garlic in extra virgin olive oil, finished with a dash of white wine and lemon juice and Italian herbs. Served over cappellini pasta

Fresh tilapia and jumbo shrimp dipped in flour and egg, pan-seared to a golden brown then sautéed with fresh garlic, imported capers, white wine and lemon juice. Served with risotto

Jumbo shrimp sautéed with cherry tomatoes, black olives and mushrooms in a light garlic, San Marzano sauce. Served over freshly made cappellini. Topped with fresh basil and goat cheese

Fresh Maine lobster meat, jumbo shrimp and sea scallops in a rich, buttery newburg sauce topped with bread crumbs and baked

Jumbo shrimp dipped in egg batter and sautéed with shallots and shitake mushrooms in a Gran Marnier demi glace. Topped with orange wedges and served over risotto

Veal medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta

Veal medallions dipped in flour, sautéed with domestic mushrooms and Marsala wine demi glacé, for a sweet flavor and a caramel color. Served over cappellini pasta

Veal medallions dipped in flour and egg, sautéed in a light marinara sauce with pan-fried eggplant, domestic mushrooms, imported Prosciutto di Parma, buffalo mozzarella and finished with parmigiano-reggiano. Served over cappillini pasta

Veal medallions dipped in flour, topped with imported Prosciutto di Parma, mozzarella cheese fresh sage, pan-seared in a marsala wine sauce served over cappellini pasta and finished with parmigiano-reggiano

Veal medallions dipped in flour, stuffed with fresh mozzarella cheese, imported Prosciutto di Parma and fresh sage, sautéed in a frascati wine demi glacé with mushrooms, then served over risotto and finished with parmigiano-reggiano

Pan-fried breaded veal cutlet, topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano. Served with penne pasta

Our homemade recipe is full of fresh tender clams, cut Idaho potatoes and cooked in a rich cream with fresh herbs

Fresh sliced beefsteak tomatoes topped with imported gorgonzola cheese crumbles, vidalia onion and finished with aged balsamic vinegar and extra virgin olive oil

Baby arugula, vidalia onions, chopped tomatoes, black olives, red yellow peppers and fresh Vermont goat cheese tossed in balsamic vinegar olive oil. Topped with two jumbo shrimp

Fresh imported Prosciutto di Parma, Genoa salami and mortadella with sliced tomato, fresh buffalo mozzarella, provolone cheese, artichoke hearts, roasted peppers, black olives, anchovies and asparagus spears. Finished with extra virgin olive oil and aged

14-ounce New York strip steak grilled to perfection topped with fried onion strings. Served over mashed potatoes

Pan-fried breaded veal cutlet, topped with mozzarella and baked with San Marzano tomato sauce. Finished with parmigiano-reggiano. Served with penne

Chicken breast sautéed with mushrooms, black olives and capers topped with a basil marinara sauce served over cappellini pasta. Finished with parmigiano-reggiano

Iceberg lettuce, shredded chicken, toasted almonds, crunchy oriental noodles, pineapples and mandarin oranges tossed in a poppy seed dressing

14-ounce ribeye steak gilled to perfection and topped with imported gorgonzola cheese finished with a dash of bordelaise sauce. Served over mashed potatoes

8-ounce tenderloin of beef grilled to your liking and served over mashed potatoes topped with fresh lobster meat and asparagus sautéed in a sherry cream sauce. Finished with béarnaise sauce

14-ounce New York strip steak topped with sautéed mushrooms in a lemon, garlic and butter sauce. Served over mashed potatoes

Chicken breast, artichoke hearts and black olives sautéed with fresh garlic, lemon juice and sherry wine finished with a touch of cream and our rich demi glacé. Served over cappellini pasta

Large mushroom caps stuffed with our famous seafood stuffing

Wide egg noodle pasta served with Luciano's famous meat sauce made with ground beef, veal and sweet Italian sausage, with a dash of cream for richness and finished with parmigiano-reggiano

16 ounce all natural, center-cut White Marble Farms premium pork chop grilled and served with apple sauce

Boneless New York Strip steak, grilled to perfection. The firm texture and distinctive flavor of this cut make it a favorite

Coated with a rich dark coffee flavored dry rub

Three lamb chops grilled and marinated in olive oil, garlic, lemon and oregano. Served with a rach rosemary reduction, mint jelly and roasted potatoes

Our most flavorful cut, a well marbled bone-in 20 ounce steak, grilled to your desire and coated with a porcini mushroom crust finished with a drizzle of our premium 12-year aged balsamic