fresh calamari and zucchini flash fried served with a caper aioli

thinly sliced seared beef with a micro greens salad and finished with shaved parmiggiano and truffle aioli

luce's version of the classic three greens salad with asiago croutons, shaved reggiano and Caesar dressing

grilled chicken paillard with asparagus, hearts pf palm, radishes, carrots, cucumbers, and pear tomatoes, tossed in a Romaine salad with a light lemon and extra virgin olive oil dressing

jumbo lump crab on a bed of mixed greens, with hearts of palm, corn kernels, and red and yellow pear tomatoes in a chardonnay vinaigrette

pan seared tuna over Romaine with haricot vert, roasted peppers, cherry tomatoes, radishes and hard boiled eggs with a Dijon vinaigrette

house made potato gnocchi with porcini mushrooms, fresh tomatoes, and basil

short tubular pasta, sweet sausage, green peas, and tomato cream

imported pasta with claims, squid, shrimp and prince Edward Island mussels in a spicy tomato sauce

homemade ravioli, stuffed with roasted veal, braised Swiss chard, and parmesan with a sage veal jus

pan roasted pork tenderloin with pearl onions and peas in a demi sage sauce

classic Italian veal scallopine in a lemon butter sauce with extra virgin olive oil mashed potatoes and sauteed spinach

grilled organic salmon over a mediterranean style ratatouille