Luce - Volledige Spijskaarte

Served with Onions, olives, jalapenos, tomatoes, peppers and Monterey jack and cheddar cheese

with a publican aioli and marinara

Served with cheese, tomatoes, peppers, onions, jalapeno, and olives. Served with sour cream and homemade salsa

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

with horseradish sour cream, tomatoes and watercress

with red onion, romaine lettuce and tomato

lettuce tomatoes onions and mayonnaise

served with chianti wine Mignonette and cocktail sauce

Served with Chianti mignonette and cocktail sauce

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

on seasonal vegetable ratatouille, frizzy leeks and traditional salsa verde

Tamarind BBQ dipping sauce and watercress

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

marinated with herbs, garlic, wine, cajun pepper, served with roasted red bliss potatoes, asparagus, and a spicy natural just

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

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

served on sauteed vegetables, capers and a lemon butter wine sauce

served with chianti wine Mignonette and cocktail sauce

Served with potato hash and vegetable of the day

with gorgonzola mashed potato and asparagus

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

with a dolce latte creamy gorgonzola sauce

fresh herbs, shallots, topped with ricotta cheese and pesto

With saffron risotto and a pomegranite gastrique

with romaine, garlic croutons

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

Tomato Confit, smoked mozzarella and tomato pesto nage

steamed in a light tomato broth, garlic Crispy Calamari with a publiano aioli and marinara

caramelized onions, watercress and a fresh horseradish mustard aioli

stuffed with peppers bacon and topped with panko

over celery and shallot slaw and a cucumber yogurt sauce

baby arugula, crisp pancetta, polenta croutons, fresh mozzarella, shallot sherry vinaigrette

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

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

with fresh herbs in a black truffle cream sauce

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

fresh herbs, shallots, topped with ricotta cheese and pesto

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

Served with maytag blue cheese and hot wing sauce

layered with garlic spinach and fresh mozzarella, creamy polenta and Marsala sauce

with broccolini, leeks, roasted potatoes and kalamata olive vinaigrette

with caramelized onions, mushrooms served with garlic mashed potatos and topped with buttermilk onion rings

Hot, medium, or mild, with celery, carrots and bleu cheese dressing

little necks stuffed with peppers bacon and topped with panko

Served with honey mustard or sauced fingers with bleu cheese dressing, carrots, and celery: Hot, medium, or mild

scallops, salmon, mussels and shrimp

with sopresatta, prosciutto, provolone and smoked tomato aioli

with house made cocktail sauce

crisp romaine hearts, garlic croutons and shaved parmesan

topped with roasted red peppers and provolone cheese

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

with caramelized anise, arugula, Swiss cheese and whole grain mustard spread

fresh mozzarella, oven dried tomatoes and arugula

with applewood smoked bacon and a Dijon aioli

served with house fries

Provolone and chipotle aioli

Luce signature Porterhouse cut accompanied with two sides of your choice

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

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

Drizzled with Maytag blue cheese and chipotle

Served with roasted red peppers and mozzarella

Served with roasted red peppers, spinach, provolone and a sundried tomato aioli

Served on a bun and served with mix house fries