La Luce

Veneto, Italy. Fresh and fruity, a touch off dry, crisp with a toasty finish.

Piedmont, Italy. Sweet and effervescent with golden apple, pear and a tinge of minerality.

California. Bright and balanced with apple, pear and a hint of spice.

Umbria, Italy. Dried pear with a fine minerality and clean, crisp finish.

Friuli, Italy. Mineral with dried tree fruits and hay.

Santa Margherita, Valdadige, Italy. Flavors of lemon and fresh apple with enticing floral notes.

Oregon. Medium dry and elegant with bright crisp fruit flavors and aromas.

Marlborough, New Zealand. Citrus, peaches and grapefruit with a crisp finish.

Abruzzo, Italy. Golden color and dry, fruit and subtle, with a delicate bouquet and refreshing crisp acidity.

Pedemonte, Italy. Ruby red color, with sweet red currants, blueberry and cherry notes and a hint of vanilla.

Veneto, Italy. Lush with raisins, figs and plums.

Piedmont, Italy. Silky with dried red fruit flavors and spice.

Piedmont, Italy. Violets, tobacco and black plum and oak.

Tuscany, Italy. Violets and rose petals in the nose with dried fruits, cedar and bountiful girth.

Paso Robles, California. Ripe velvety flavors of black cherries currants and creamy oak.

Napa Valley, California. Full bodied with black fruits and a hint of bell pepper.

Tuscany, Italy. Smooth, elegant and soft with cherries, darker berries and a hint of spice.

Tuscany, Italy. Fruity with cherry, vanilla and cinnamon.

Tuscany, Italy. Full bodied, smooth and elegant with orange reflections and a mature taste.

Mendoza, Argentina. Smooth, fruity wine with a touch of cocoa and cedar.

Washington. Soft and fruity with plump red fruits.

Abruzzo, Italy. Ruby colored, very mild and sweet with low acidity, well rounded.

Curico, Chile. Great balance, medium bodied wine with intense fruit and toasted spice notes.

California. Supple and silky with black cherries and woodspice.

Southeastern Australia. Cherry and plums with cedar and spice.

Tuscany, Italy. Cherry and plums with cedar and spices.

Tuscany, Italy. Full and dry with violets and cedar.

Ruby red color with sweet red currants, blueberry and cherry notes and alternating hints of vanilla.

Grilled asparagus spears wrapped with prosciutto, served with tomato wedge, Parmesan and balsamic vinaigrette.

A fresh blend of diced tomato and basil, infused with olive oil, served on top of toasty Italian bread.

Fresh Buffalo mozzarella topped with tomato, basil and roasted peppers and drizzled with extra virgin olive oil.

Delicate calamari, fried or grilled. Served with lemon wedges and marinara sauce.

Sweet Italian sausage sauteed with fresh tricolored bell peppers, potatoes and onions in our special sauce.

Tender sea scallops sauteed in olive oil and sage.

Tender clams baked with our own special herb butter seasoning.

Tiny white water mussels sauteed in marinara or garlic parsley sauce.

Breast of chicken and baby greens tossed with apples, almonds and Gorgonzola cheese in balsamic vinaigrette.

Fresh spinach, tomatoes, shitake mushrooms, goat cheese and bacon with balsamic vinaigrette.

Tender fried calamari rings served over romaine lettuce with roasted red pepper and balsamic vinaigrette.

Calamari, shrimp, clams and scallops with celery and olives over romaine lettuce served with lite lemon dressing.

Tossed with angel hair pasta.

Special meaty sauce seasoned with red wine and fresh herbs on a bed of fresh spaghetti.

Homemade eight finger cavatelli, served in our silky vodka cream sauce.

Chefs combination of portobello mushrooms, red onions, Gorgonzola cheese and sundried tomatoes tossed with farfalle pasta in a special cream sauce.

An Italian classic, La Luce's style. Our homemade lasagna noodles layered with four cheeses and spinach, baked in a tomato-basil sauce.

Rigatoni in marinara, baked with ricotta and mozzarella cheeses.

Stuffed with spinach and ricotta cheese, with choice of sauce.

Homemade potato gnocchi tossed with prosciutto and peas in a lite asiago cream sauce.

Tortellini served in a asiago, reggiano, fontina and Gorgonzola cheese sauce.

Fresh fettuccine with a Parmesan cream sauce.

Penne pasta with sauteed eggplant and tomato in a light white wine garlic sauce.

Arborio rice slow cooked with chicken stock, white wine, cream and Gorgonzola cheese and mushrooms.

Tricolor ravioli stuffed with minced lobster and crab, ricotta cheese, topped with shallots, sundried tomatoes and lemon cream sauce.

Fresh tiny clams and crushed plum tomatoes, served over linguine in a delicate white wine sauce.

Shrimp and scallops sauteed with tomatoes, spinach and olives, served over cappellini in a white wine sauce.

Mussels, clams, calamari, shrimp and scallops sauteed in white wine, herbs served in marinara over linguine.

Lightly breaded chicken baked with imported mozzarella cheese in a light tomato sauce served with pasta marinara.

Lightly breaded eggplant baked with imported mozzarella cheese in a light tomato sauce served with pasta marinara.

Lightly breaded veal baked with imported mozzarella cheese in a light tomato sauce served with pasta marinara.

A healthy choice selection of boneless breast of chicken stuffed with roasted bell peppers, mushrooms, sauteed spinach and marinated artichokes, baked in a white wine sauce, served with potatoes.

Boneless breast of chicken sauteed with mushrooms, herbs and Marsala wine.

Boneless breast of chicken sauteed in lemon caper sauce served over a bed of sauteed spinach.

Veal sauteed with mushrooms, herbs and Marsala wine.

Veal sauteed in lemon caper sauce served over a bed of sauteed spinach.

Boneless breast of chicken sauteed with rosemary, white wine and plenty of garlic with potatoes and sauteed vegetables and peas.

Thinly sliced veal topped with prosciutto and fontina cheese, sauteed in a Madeira wine sauce and potatoes.

Filled with our very our special seasoned breading a house special.

12 oz. filet of beef, served with blackened prosciutto in a rich red grape and brandy sauce with potatoes and sauteed vegetables.

Fillet of salmon grilled and served with a side of mushroom and sweet mango sauce and sauteed vegetables.

Bananas caramelized with brown sugar, flambeed with butter and amaretto, served over homemade vanilla ice cream.

Delicate Italian cookies, layered with mascarpone cheese, espresso coffee and kahlua, dusted with powdered cocoa.

A beautiful wedge of spumoni ice cream.

Crisp shell filled with mascarpone cheese.