Luca & Leonardo Ristorante

Mixed greens, grape tomatoes, kalamata olives, heart of palms, chickpeas and parmesan cheese in lemon vinaigrette

Baby spinach tossed in a pancetta vinaigrette served with goat cheese and marinated peppers

Wedge of iceberg lettuce with gorgonzola dressing, toasted bacon, chives and diced tomatoes

Fresh mozzarella, basil pesto and housemade dried tomatoes with balsamic vinegar and extra virgin olive oil

Pears, arugula, fontina, pomegranate and red wine vinaigrette

Romaine served with croutons, parmesan and housemade caesar dressing

Iceberg lettuce, radiccio and carrot in a mustard dressing topped with, goat cheese, mandarin orange wedges, toasted walnuts and dried cranberries

Chopped cucumber, tomato, scallions, lettuce, watercress, feta cheese, kalamata olives and capers tossed in a sherry dressing

Creamy tomato soup with fontina cheese and croutons

Lobster bisque with shrimp and corn

Saffron risotto with shrimp and peppers

Black risotto with saute squid and marinated peppers

Portobello and cremini mushrooms topped with truffle oil

Bresaola, prosciutto, salame, mortadella, sopressata, speck

Provolone, gorgonzola, fontina, granna padano, robiola

Your selection of six

Shaved fennel and baby arugula, served with extra virgin olive oil and marinated white anchovies

Prosciutto rolls stuffed with foie gras and figs

Fried spinach and ricotta balls topped with tomato sauce

Fried calamari, shrimp and white anchovie fillets served with a side of spicy aioli

Tomato confit with mustard seeds, shallots, capers and cornitions with extra virgin olive oil

Sliced and fried octopus with kalamata olive aioli and peperoncino mayonnaise

Tuna, swordfish, octopus and shrimp served with balsamic and olive oil

Thinly sliced beef tenderloin with lemon basil dressing, arugula, mushrooms and parmesan cheese

Shaved octopus with lemon vinagrette, paprika, baby potatoes and olives

Shrimp, shaved celery, grape tomatoes, extra virgin olive oil, lemon and maldon salt

Smoked salmon with apple and sherry vinagrette, avocado, frisee and toasted walnuts

Sauteed mussels in white wine, parsley and olive oil