Open for lunch Monday through Friday and dinner seven days, Cafe Lucci’s Chef-Owner Augie Arifi presents a panorama of classic Italian cuisine from many regions -- plus dishes with a strong
French, Mediterranean and American influence. The new menu shows a strong Tuscan influence
reflecting the chef and sous chef’s recent trip to that region. All new items appeared first as daily
chalk board specials before being considered as regular menu staples. Fresh fish prepared in a
variety of ways is always available at lunch and dinner.
[ Please click a menu to view details. ]
Quick “Map” to New Dinner Menu Items
Antipasti
- Antipasti Lucci
- Foie Gras Marostica
Primi
- Gnocchi Contadina
- Gnocchi con Sugo d’Anitra
- Spaghettini con Ricotta Salata
- Harry’s Fettuccine Alfredo
- Parpadelle Fresco
- Ravioli Medici
Primi con Pesce
- Ciopino
- Risotto Granchio
Secondi
- Pollo Veneziano
- Vitello Bocce
- Bistecca Oreganato
- Bistecca O’Porto
ANTIPASTI
| $6 | BRUSCHETTA, grilled Italian bread brushed with olive oil and garlic topped with fresh diced tomatoes, basil and fresh mozzarella |
| $9 | CARPACCIO, prime tenderloin filet cured in a basil and peppercorn marinade, thinly sliced and drizzled with extra virgin olive oil, lemon and balsamic vinegar |
| $11 | SHRIMP COCKTAIL |
| $8 | PROSCIUTTO MOZZARELLA, sliced prosciutto wrapped around fresh mozzarella drizzled with extra virgin olive oil and lemon |
| $9 | ANTIPASTO LUCCI, air dried bresaola, prosciutto di Parma and three-year-old Parmigiano-Reggiano |
| $8 | CALAMARI FRITTI, fried baby squid |
| $9 | POLPO GRIGLIA, grilled baby octopus topped with a balsamic roasted red pepper vinaigrette |
| $7 | VONGOLE AL FORNO, baked clams(6) |
| $10 | ZUPPA DI COZZE, Mediterranean mussels steamed in a tomato or white wine broth |
INSALATE |
|
| $7 | INSALATA CAESAR Add chicken ($5) |
| $11 | INSALATA DI PESCE, calamari, octopus, scungilli and shrimp tossed in olive oil, lemon and garlic with celery, bell peppers and mixed greens |
| $12 | INSALATA SPINACI, spinach salad with tomatoes, red onions and grilled chicken breast tossed in a balsamic vinaigrette |
| $9 | INSALATA CAPRESE, sliced tomato topped with fresh mozzarella cheese and basil served in a balsamic vinaigrette |
| $11 | CHOPPED SALAD, assorted vegetables, greens and cheeses chopped and served in a choice of dressings |
| $9 | INSALATA CON POMODORO CIPOLLA E GORGONZOLA, chopped tomatoes, red onion and Gorgonzola cheese served in a balsamic vinaigrette |
| $16 | INSALATA TOSCANA, char grilled flat iron steak served over a Tuscan bean salad |
PRIMI |
|
| $10 | SPAGHETTINI CON RICOTTA SALATA, spaghettini tossed in garlic and olive oil with fresh tomatoes, rosemary and topped with dry ricotta cheese |
| $10 | PENNE FLAGAMO, penne pasta tossed with fresh spinach, roasted peppers and ricotta cheese with a touch of garlic |
| $10 | FARFALLE CON POLLO BIANCO, farfalle tossed with grilled chicken, red onions and pancetta in an alfredo |
| $12 | GNOCCHI CONTADINA, homemade gnocchi tossed with ground sausage, pancetta, prosciutto di Parma, shitake mushrooms, plum tomatoes and chili flakes |
| $10 | LASAGNE VERDI, meat stuffed lasagna with spinach pasta |
| $11 | CAVATELLI SALVATORE, homemade eight-finger cavatelli sautéed in garlic and olive oil with roasted red peppers, mushrooms and asparagus |
| $12 | HARRY’S FETTUCCINE ALFREDO, homemade fettuccine in an Alfredo cream sauce with prosciutto di Parma and baked in a Parmigiano crust |
| $12 | CAPPELLACCI BRIVIDO, veal and spinach filled cappellacci served in a spicy tomato sauce with smoked mozzarella |
| $13 | PAPPARDELLE CON SUGO DI ANITRA, ribbon shaped pasta tossed in a braised duck ragù |
| $14 | LINGUINI VODKA CON GAMBERI, broiled scampi served over linguini in a tomato cream vodka sauce |
| $14 | FETTUCCINE CON CAPESANTI BASILICO, jumbo scallops sautéed in garlic and olive oil with fresh basil, spinach, sun-dried tomatoes and plum tomato served over fettuccine |
| $13 | LINGUINE CON COZZE E VONGOLE, fresh mussels and clams sautéed in a tomato or white wine sauce served over linguine |
SECONDI
|
|
| $12 | PETTI DI POLLO VESUVIO, boneless breast of chicken sautéed with olive oil, garlic, white wine and oregano served with peas and oven roasted potatoes |
| $12 | PETTI DI POLLO MARSALA, boneless breast of chicken sautéed with mushrooms and sweet Marsala wine |
| $12 | PETTI DI POLLO CAPRESE, boneless breast of chicken sautéed in white wine with plum tomatoes and fresh mozzarella |
| $12 | PETTI DI POLLO ALLA GRIGLIA, grilled boneless breast of chicken served with fresh herbs, garlic, lemon and extra virgin olive over a bed of mixed greens |
| $15 | VITELLO RUSTICANA, medallions of veal sautéed in white wine with roasted red peppers, mushrooms and asparagus with a touch of garlic served with roasted potatoes |
| $14 | VITELLO PICCATA, fresh mussels and clams sautéed in a tomato or white wine sauce served over linguine |
| $14 | VITELLO SALVIA, medallions of veal sautéed in a sweet Marsala wine sauce with fresh cremini mushrooms and fresh sage |
| $14 | VITELLO PANCETTA, medallions of veal sautéed in white wine with pancetta ham, Parmigiano-Reggiano and fresh sage |
| $19 | BISTECCA OREGINATO, 12- ounce skirt steak char broiled and sautéed with olive oil, garlic, lemon, fresh rosemary and fresh oregano |
ANTIPASTI |
$7 | BRUSCHETTA, grilled Italian bread brushed with olive oil and garlic topped with diced fresh tomatoes, basil and fresh mozzarella cheese |
| $11 | INSALATA DI PESCE, calamari, octopus, scungilli and shrimp tossed in olive oil, lemon and garlic with celery and bell peppers served over mixed greens |
| $11 | SHRIMP COCKTAIL |
| $9 | CARPACCIO, prime tenderloin filet cured in a basil and peppercorn marinade, thinly sliced and drizzled with extra virgin olive oil, lemon and balsamic vinegar |
| $9 | PROSCIUTTO MOZZARELLA, sliced prosciutto di Parma, wrapped around fresh mozzarella drizzled with extra virgin olive oil and lemon |
| $10 | SALMONE PISA, smoked salmon layered with potato pancakes and herbed cream cheese |
| $9 | ANTIPASTI LUCCI, bresaola (air dried beef), prosciutto di Parma and three-year-old Parmigiano-Reggiano |
| $10 | CALAMARI FRITTI, fried baby squid |
| $9 | SALSICCIA E PEPERONI, charred Italian sausage served with peppers sautéed in olive oil and garlic |
| $7 | VONGOLE AL FORNO, baked clams(6) |
| $10 | POLPO GRIGLIA, octopus, char-grilled and served with roasted a red pepper balsamic vinaigrette |
| $9 | ZUPPA DI COZZE, Mediterranean mussels steamed in a tomato or white wine broth |
| $11 | CAPESANTI ALLA GRIGLIA, jumbo sea scallops wrapped in prosciutto di Parma, char grilled and served in a tomato basil sauce |
| $16 | FOIE GRAS MAROSTICA, moulard duck liver sautéed with brandied cherries |
| $11 | SCAMPI DIAVOLO, jumbo shrimp served in a spicy tomato sauce |
INSALATE |
|
| $6 | INSALATA CAESAR Caesar salad |
| $8 | INSALATA PEPERONI, red and yellow roasted peppers served cold with imported feta cheese, black olives and fresh oregano |
| $9 | INSALATA CAPRESE, fresh sliced tomato topped with fresh mozzarella cheese, roasted red pepper and basil served in a balsamic vinaigrette |
| $8 | INSALATA ASPARAGI, blanched asparagus topped with Gorgonzola cheese served in a balsamic vinaigrette with diced fresh tomato |
| $4 | INSALATA LUCCI, house salad with a choice of dressings |
PRIMI |
|
| $14 | CAVATELLI SALVATORE, homemade eight-finger cavatelli sautéed in garlic and olive oil with roasted red peppers, mushrooms and asparagus |
| $12 | LASAGNE VERDI, meat stuffed lasagna with spinach pasta |
| $14 | GNOCCHI CONTADINA, homemade gnocchi tossed with ground sausage, pancetta, prosciutto di Parma, shiitake mushrooms, plum tomatoes and chili flakes |
| $14 | PENNE CREMINI, penne tossed in a mascarpone cream sauce with cremini mushrooms, asparagus, sundried tomatoes and walnuts |
| $14 | HARRY’S FETTUCCINE ALFREDO, homemade fettuccine in an Alfredo cream sauce with prosciutto di Parma and baked in a Parmigiano crust |
| $13 | SPAGHETTINI CON RICOTTA SALATA, spaghettini tossed in garlic and olive oil, fresh tomatoes and rosemary topped with dry ricotta cheese |
| $15 | CAPPELLACCI BRIVIDO, veal and spinach filled cappellacci tossed in a spicy tomato basil sauce with smoked mozzarella |
| $17 | GNOCCHI CON SUGO D’ANITRA, homemade gnocchi served in a braised duck ragù |
| $15 | PENNE FLAGAMO, penne pasta tossed with fresh spinach, roasted peppers and ricotta with a touch of garlic |
| $16 | PARPADELLE FRESCO, homemade ribbon pasta tossed in a light lemon butter sauce with artichoke hearts, carrots, roasted red peppers and oven roasted pine nuts |
| $16 | RAVIOLI MEDICI, homemade wild mushroom filled ravioli served in a Cognac reduction with prosciutto di Parma, porcini mushrooms and fresh garden peas |
PRIMI CON PESCI
|
|
| $21 | LINGUINI CON COZZE E VONGOLE, fresh mussels and clams sautéed in a tomato or white wine sauce served over linguini |
| $22 | FETTUCCINE CON CAPESANTI BASILICO, jumbo sea scallops sautéed in white wine with garlic, sun-dried tomatoes, basil and spinach served over fettuccine |
| $23 | LINGUINI CON SCAMPI ALLA VODKA, broiled scampi served over linguini in a tomato cream vodka sauce |
| $27 | CIOPINO, Italian fisherman’s stew |
| $20 | RISOTTO GRANCHIO, arborio rice served with fresh spinach, diced tomatoes and lump crab meat |
SECONDI |
|
| $17 | POLLO VENEZIANO, boneless breast of chicken sautéed with white wine, roasted peppers and shiitake mushrooms topped with mozzarella |
| $17 | POLLO CAPRESE, boneless breast of chicken sautéed in white wine with plum tomatoes and fresh mozzarella |
| $17 | POLLO VESUVIO, half chicken roasted with garlic and olive oil, sautéed with white wine, served with peas and roasted potatoes |
| $18 | POLLO PEPERONCINO, half chicken and Italian sausage roasted in a spicy olive oil, garlic and white wine sauce with sweet red peppers and spicy peperoncini peppers |
| $23 | VITELLO RUSTICANA, medallions of veal sautéed in white wine with roasted red peppers, mushrooms and asparagus with a touch of garlic served with roasted potatoes |
| $24 | VITELLO SCAMPI, medallions of veal and scampi dipped in a light egg wash and sautéed in a lemon butter white wine sauce |
| $22 | VITELLO BOCCE, medallions of veal layered with prosciutto di Parma, mozzarella cheese and served in tomato purée |
| $22 | VITELLO PANCETTA, medallions of veal sautéed in white wine with pancetta ham, Parmigiano- Reggiano and fresh sage |
| $24 | BISTECCA OREGANATO, 12-ounce USDA Certified Prime skirt steak served in a garlic and olive oil sauce with fresh oregano |
| $39 | FILETTO ALLA GRIGLIA, 12-ounce filet mignon char-broiled and served with mushrooms in garlic and butter |
| $39 | BISTECCA O'PORTO, 16-oz. USDA Certified Prime New York strip steak served in a port wine reduction with sun-dried tomatoes |
| $39 | COSTOLETTE DI VITELLO RIPIENO, 16-ounce double cut veal chop stuffed with prosciutto di Parma, salami, mozzarella, ricotta, spinach and roasted red peppers pan fried and served with sautéed bell peppers |
| $24 | COSTOLETTE DI MAIALE SARRONA, 16-ounce double cut pork chop broiled and sautéed in Amaretto with sun-dried tomatoes and currants |
| $39 | BISTECCA DI VACCARO, 20-ounce USDA Certified Prime bone-in ribeye marinated and char-broiled, served over spicy spinach |
| $40 | COSTOLETTE D’AGNELLO ROSAMARIA, half rack of Silverton Ridge lamb roasted and served in a Cognac rosemary sauce |
| $75 | CODA D'ARAGOSTA, 16-ounce Australian lobster tail prepared Francese, Fra Diavolo or broiled with drawn butter | MKT | PESCE DEL GIORNO, fresh fish of the day |
CONTORNI |
|
| $5 | Asparagi |
| $5 | Spinaci |
| $4 | Broccoli |
| $4 | Patate Vesuvio |
Above entrees served with choice of soup or house salad.
There is no smoking in the dining room