Luciano's Italian Restaurant

Sushi grade Tuna quickly seared over frilled flatbread with sesame seaweed salad finished with teriyaki and siracha.

Served with Mediterranean pomegranate sauce.

Served with wild mushrooms over creamy polenta in a sherry reductions.

Imported shaved meats and aged cheeses, sicilian caponata, marinated olives, mushrooms, boiled eggs.

Marinated escarole and caramelized shallots, crispy crostini with virgin olive oil and 10 year aged balsamic vinegar.

Served with wild mushrooms over creamy polenta in a sherry reductions.

Served with root beer and maple sauce.

Dusted in tuscan spices served with spicy pomodoro and lemon caper remoulade.

Mesclun greens and bibb lettuce dressed in roasted shallot-honey vinaigrette and crispy Parmesan.

Served with traditional Caesar dressing and crispy croutons.

Served with candied pecans, soft herbs, in sherry emulsion.

Roasted seasonal vegetables, toasted pine nuts in mulled cabernet vinaigrette.

Traditional with fresh pomodoro and mozzarella.

Shaved roasted pears and shallots with fontina, gorgonzola, mozzarella and stracchino topped with Prosciutto di Parma and arugula.

Fresh mozzarella and pomodoro topped with soppressata, mortadella and capocollo.

Roasted cauliflower, asparagus and Italian farro finished with a Mediterranean blood orange reduction.

Served with a seasonal ratatouille, crispy capers and field mushrooms finished with a white wine butter sauce

Served with spring vegetable orzo pilaf and wilted spinach, finished with a brown butter emulsion.

Crispy polenta, baby eggplant, yellow squash, fennel, Calms, and Pei Mussel in a light pazza tomato broth.

Fork tender, slow roasted pork shank over risotto Milanese.

Over sauteed hot cherry peppers, peppers, onions and potatoes in a zesty sauce.

Braised in a Madeira-plum tomato sauce with seasonal spring vegetables and crispy gnocchi.

Wild mushroom demi sauce.

Served with marinara, topped with melted mozzarella.

Lemon butter white wine sauce.

Lemon caper white wine butter sauce.

Italian sweet sausage with broccoli rabe, in a white wine garlic herb broth.

Served with sauteed wildmushroom, glob artichokes, and spring onions in a saffron cream brot.

Sauteed fresh Vongole clams in garlic, white wine and fresh herbs broth.

Sauteed with sweet onion, eggplant, pancetta, and fresh basil in a farm house marinara sauce.

Italian sweet sausage with broccoli rabe, in a white wine garlic herb broth.

Guanciale, scallion, onion, crack pepper, egg yolk and grana padano.

Tender ricotta pillows with mini veal, beef, pork meatballs in a slow cooked pomodoro sauce.

Gulf jumbo shrimp, calamari, clams, mussels and sea scallops slowly cooked in a.

Hand made ricotta gnocchi In a light pesto broth with local market vegetables.

Dusted in tuscan spices served with spicy marinara and Lemon caper remoulade.

Baby mixed greens, endives, creamy gorgonzola cheese, toasted almonds, champagne sesame vinaigrette.

Imported shaved meats and aged cheeses, sicilian caponata, marinated olives, mushrooms, poached eggs.

Steeped in virgin olive oil with seasonal vegetables and tender greens in mulled cabernet vinaigrette.

Marinated escarole with virgin olive oil and 10 years aged balsamic vinegar.

Mesclun greens and bibb lettuce dressed in roasted shallot-honey vinaigrette and crispy Parmesan.

Served with traditional Caesar dressing and crispy croutons.

Served with toasted pecans, soft herbs and arugula.

Creamy spinach and fontina cheese served with crispy focaccio crostini.

Roasted hearts of palm, fennel, golden yellow beets with Italian farro finish with chervil butter sauce.

Romaine lettuce tossed with caesar dressing and parmesan cheese and crispy wontons.

Chopped iceberg lettuce with grilled chicken, hard boiled eggs, avocados, crispy bacon and plum tomatoes.

Grilled burger topped with your choice of: sauteed mushrooms, caramelized onion and cheese on a brioche bun, served with fries.

Lightly breaded, shallow fried, topped with chopped arugula, onions, tomato and fresh mozzarella.

tossed with fresh baby spinach and Napa cabbage, toasted cashews, and oranges in sesame-ginger vinaigrette.

Italian sweet sausage with broccoli rabe, in a white wine garlic herb broth.

Grilled breast of chicken, local market vegetables in alight basil pesto broth.

Filets of fresh tomatoes, diced Prosciutto, and basil with a touch of cream

Filets of fresh tomatoes, diced Prosciutto, and basil with a touch of cream.

Filets of fresh tomatoes, diced Prosciutto and basil with a touch of cream.

Sauteed fresh vongole clams in garlic, white wine and fresh herb broth.

Guanciale, scallion, onion, crack pepper, egg yolk and grana padano.

Proscuitto di Parma, fresh mozzarella and arugula finished with virgin olive oil and balsamic vinegar served with a mixed green salad.

Sauteed fresh plum tomatoes with garlic, fresh basil and topped with fresh ricotta.

Sauteed with sweet onion, pancetta, and fresh basil in a farm house marinara sauce.