Stuffed with peppers bacon and topped with panko.

Little necks stuffed with peppers bacon and topped with panko.

Served with a poblano dipping and marinara.

With a poblano aioli and marinara.

Celery and shallot slaw, and a cucumber yogurt sauce.

Over celery and shallot slaw and a cucumber yogurt sauce.

Tomato confit, smoked mozzarella and tomato pesto nage.

Tomato confit, smoked mozzarella and tomato pesto nage.

Steamed in a light tomato broth, garlic crispy calamari with a poblano aioli and marinara.

With baby arugula, shaved parmesan, capers, garlic crostini and extra virgin olive oil.

Thinly sliced raw filet with baby arugula, shaved parmesan, capers, garlic crostini and extra virgin olive oil.

With mushroom ragout, celery root chips and a carrot-ginger emulsion.

Buttered corn puree, sliced black truffles and a preserved raisin jam and carrot oil.

Caramelized onions, watercress and a fresh horseradish mustard aioli.

Topped with gruyere cheese and herb crouton.

Scallops, salmon, mussels and shrimp.

Topped with gruyere cheese and herb crouton.

Scallops, salmon, mussels and shrimp.

With organic baby greens, topped with wild mushrooms, grilled chicken, shrimp and white balsamic dressing.

With romaine, garlic croutons.

And shaved fennel, toasted slivered almonds, oven roasted and white balsamic vinaigrette.

Baby arugula, crisp pancetta, polenta croutons, fresh mozzarella, shallot sherry vinaigrette.

With organic baby greens, topped with mushrooms, grilled chicken, shrimp and white balsamic dressing.

With crisp romaine hearts, house made Caesar dressing.

Shaved fennel, toasted slivered almonds, oven roasted tomatoes, and a white balsamic vinaigrette.

Baby arugula, crisp pancetta, polenta croutons, fresh mozzarella, shallot sherry vinaigrette.

Marinated with herbs, garlic, wine, Cajun pepper, served with roasted red bliss potatoes, asparagus, and a spicy natural just.

Sauteed with fresh asparagus, sun dried tomatoes, wild mushrooms, fresh herbs, plum tomatoes, and white wine served on white risotto.

Served on portobello, leeks an potato hash with minced prosciutto marsala jus.

Grilled with gorgonzola mash potatoes, sauteed haricot vert and topped with a rosemary cognac infused sauce.

Crispy leg confit, tender breast, with braised savoy cabbage, polenta hash and plum wine reduction.

With a dolce latte creamy gorgonzola sauce.

With saffron risotto and a pomegranate gastrique.

Fresh herbs, shallots, topped with ricotta cheese and pesto.

Fresh herbs, black truffle cream sauce.

Veal scallopini combined with jumbo shrimp, shitake mushrooms, fresh tomatoes, and capers finished with brandy sauce.

Shaved anise, English peas, and garlic in a plum tomato extra virgin olive oil sauce.

Over roasted garlic mashed potatoes, topped with buttermilk onion rings, and a carrot-mustard emulsion.

Served on sauteed vegetables, capers and a lemon butter wine sauce.

Layered with garlic spinach and fresh mozzarella, creamy polenta and marsala sauce.

Served on a portobello, leak and potato hash in a light brandy sauce.

With gorgonzola mashed potato and asparagus.

Served with potato hash and vegetable.

With brocolini, leeks, roasted potatoes and kalamata olive vinaigrette.

Sauteed with fresh asparagus, sun dried tomatoes, wild mushrooms, fresh herbs, plum tomatoes and white wine served on white risotto.

With caramelized onions, mushrooms served with garlic mashed potatoes and topped with buttermilk onion rings.

Served on a portobello, leak and potato hash in a light brandy sauce.

On seasonal vegetable ratatouille, frizzy leeks and traditional salsa verde.

Served with house fries.

With red onion, romaine lettuce and tomato.

Topped with roasted red peppers and provolone cheese.

With caramelized anise, arugula, Swiss cheese and whole grain mustard spread.

Provolone and chipotle aioli.

Crisp romaine hearts, garlic croutons and shaved parmesan.

Fresh mozzarella, oven dried tomatoes and arugula.

With applewood smoked bacon and a Dijon aioli.

Tender sliced corn beef with Swiss cheese and Russian dressing on rye bread.

With horseradish sour cream, tomatoes and watercress.

With roasted red peppers, spinach, provolone and a sun dried tomato aioli.

Luce signature porterhouse cut accompanied with two sides of your choice.

Shaved anise, English peas, garlic in a plum tomato extra virgin olive oil sauce.

With fresh herbs in a black truffle cream sauce.

Fresh herbs, shallots, topped with ricotta cheese and pesto.

With house made cocktail sauce.

With house made cocktail sauce.