Luca Ristorante Italiano

Tender fried calamari served with a spicy tomato sauce

Cockle clams steamed with white wine and garlic broth

Thin slices of rare tuna served over arugula salad with capers and onions in a lemon vinaigrette

Steamed artichoke with garlic, mint, parsley and italian dry sausage

Mediterranean mussels sauteed with roman spicy tomato sauce served with italian crostini bread

Thinly sliced air-dry beef with arugula, shaved parmigiano reggiano in a lemon vinaigrette

Zucchini blossom filled with imported ricotta romana and spinach, pan fried and served with a touch of tomato sauce and a sprinkle of parmigiano reggiano

Verity of artisan salami and cheeses served with walnuts and taste of sagrentino wine 2006

Thin slices of smoked wild king salmon marinated with dill served with julienne of onions and capers with a touch of wasabi mayonnaise

Warm maine lobster meat, rainbow greens tossed with avocado, citrus segments, shaved asparagus and truffle vinaigrette

Garden fresh rainbow greens, carrots, gaeta black olives and cherry tomatoes with italian dressing

Endive, arugula and radicchio with italian dressing and shaved parmigiano

Baby spinach with sliced pears, goat cheese and toasted pistachio nuts, seasoned with raspberry vinaigrette

Organic cherry tomatoes served with burrata mozzarella and 24 months aged prosciutto di parma finished with drizzle of aged balsamic vinaigrette

Crisp romaine, imported gorgonzola cheese and parmigiano reggiano with italian dressing

Sandra's homemade odd shape pasta with cannellini and cranberry beans

Sweet italian sausage, escarole and cannellini beans soup

Chicken soup and stracciatella with spinach and meat tortellini

Thick homemade spaghetti pasta sauteed with marinated smoked wild king salmon, dill and shallots in a light pink sauce

Fresh homemade pumpkin ravioli tossed with butter and sage sauce and finished with a sprinkle of crushed amaretto cookies

Homemade potato gnocchi tossed with roasted pumpkin and wild mushrooms in a refined taleggio cheese sauce finished with crispy prosciutto di parma

Simmered vialone nano rice with mediterranean mussels, cockle clams, fresh calamari, shrimps, lobster meat and touch of neapolitan tomato sauce

Homemade classic lasagna bolognese

Homemade crespelle filled with ricotta romana, spinach pure and parmigiano reggiano, baked with mozzarella and italian plum tomato sauce

Sandra's homemade twisted fettuccine pasta tossed with fresh lobster meat, cherry tomatoes and julienne of zucchini in a delicate tomato sauce

Sandra's homemade odd shape pasta tossed wild mushrooms, shrimps and eggplant in extra virgin olive oil and garlic sauce finished with chopped arucola and sprinkle of grated pecorino romano

Hand made cavatelli tossed with cherry tomatoes, trentino speck, fresh porcini mushrooms and black truffle paste, finished with shaved parmigiano reggiano in a garlic and tuscan extra virgin olive oil sauce

Pan seared fresh filet of wild king salmon with pink pepper corn, orange segment and capers berry in a light brandy cream sauce

Pan seared fresh filet of chilean sea bass with capers, cherry tomatoes, artichoke hearts and gaeta black olives in a chardonnay wine sauce

Filet of monk fish sauteed with gaeta black olives, capers, herbs and touch of chardonnay wine in a delicate spicy tomato sauce served over fresh made polenta

Fresh filet of idaho brook trout stuffed with lump crab meat, pancetta and fennel seared with prosecco wine, capers, resins and fresh herbs

Tender veal shank braised with nebbiolo wine, carrots, celery and onions, infused with fresh herbs and served with risotto milanese style

Tender center cut filet mignon pan roasted with rosemary, first press tuscan extra virgin olive oil, garlic and hot cherry peppers

Extra thick french cut veal chop stuffed with truffle cheese, and fresh pear in a delicate madeira wine sauce finished with truffle accent

Tender veal scaloppini pan seared with wild mushrooms, fresh chest nuts and herbs in a refined barolo wine sauce finished with drizzle of truffle oil

Tender veal scaloppini coated with smoked mozzarella and roasted sweet peppers pure baked with shallots in a port reduction sauce

Marinated bon in free cage chicken pan roasted with artichoke hearts, shitake mushrooms and herbs in a balsamic reduction sauce served over fresh homemade polenta

Free range chicken breast stuffed with imported dolcelatte gorgonzola and walnuts, wrapped with trentino speck pan roasted with shallots in a delicate florio marsala wine sauce