Lucia Ristorante

Country bread topped with choice of tomato, mozzarella and fresh basil or sauteed wild mushrooms.

Prosciutto, sopressata, provolone cheese, and seasonal marinated vegetables.

Fried calamari served with marinara dipping sauce.

Shrimp sauteed with butter, garlic and white wine. Served over crostini.

Ripe tomato, mozzarella di bufula, fresh basil, aged balsamic vinegar, sprinkled with sea salt and drizzled with extra virgin olive oil.

Native mussels sauteed with fresh garlic, extra virgin olive oil and white wine. Served with crostini.

Lightly breaded, pan fried mozzarella stuffed with prosciutto. Served with marinara sauce.

Prepared fresh daily with market fresh ingredients. Call restaurant for daily soup selection.

Rustic country soup made from the stock of prosciutto, beans and pasta.

Seasonal greens, tomato, red onion and Lucia's famous house salad dressing.

Fresh beets over a bed of arugula, red wine vinaigrette with shaved ricotta salata.

Romaine lettuce tossed with Caesar dressing, topped with croutons and shaved Parmigiano cheese.

Veal and chicken sauteed with butter, white wine, broccoli and cheese, pan tossed with penne rigate.

Tortellini in a rich cheese sauce of Romano, mozzarella, Bel Paese and Parmigiano cheese.

Penne rigate in a light tomato sauce.

Penne rigate, eggplant, crushed tomato, and ricotta salata.

Linguine with a choice of mussels or clams in a white wine sauce.

Fettuccine in a cream sauce with Bel Paese and Romano cheeses.

A specialty of the house! Penne rigate, porcini mushrooms, sausage, broccoli, sun-dried tomato and capers.

Abruzzese chitarra cut pasta made of semolina, tomato sauce, fresh basil and sprinkled with Romano cheese.

Gnocchi sauteed with capers, sun-dried tomatoes, mushrooms and veal.

Fresh pasta layered with egg, ground veal, mozzarella and tomato sauce.

Served with tomato sauce, fresh basil, and Pecorino cheese.

Tortellini, fresh pesto with pine nuts, basil, Parmigiano cheese, and extra virgin olive oil.

Abruzzese chitarra-cut pasta with wild mushrooms, sausage and white truffle oil.

Pappardelle in San Marzano tomato sauce with ground meat.

Abruzzese chitarra pasta in homemade tomato sauce, tortellini in a cream sauce, and gnocchi sauteed in fresh pesto sauce, arranged in the tricolors of the Italian flag.

Boneless chicken breast sauteed with artichoke hearts and mushrooms in a light lemon sauce. Served with penne rigate pasta.

Chicken breast and sauteed mushrooms in a sweet Marsala wine sauce. Served with linguine.

Boneless chicken, asparagus, olives, artichoke, anchovy and roasted tomato. Served with a house salad.

Baked eggplant layered with a light tomato sauce and mozzarella cheese. Served with penne rigate pasta.

Boneless chicken breast topped with prosciutto and mozzarella, spicy marinara sauce, fresh mushrooms and black olives. Served with penne rigate pasta.

Boneless chicken breast topped with prosciutto and mozzarella, olives, sun-dried tomatoes, fried artichokes, and white wine sauce. Served with penne rigate pasta.

Baked chicken cutlet topped with a light tomato sauce and mozzarella cheese. Served with penne rigate pasta.

Veal layered with prosciutto, mozzarella and mushrooms sauteed in a light white sauce. Served with penne rigate pasta.

Veal rolled and stuffed with prosciutto and mozzarella, mushrooms and citrus white wine. Served with penne rigate pasta.

Veal rolled and stuffed with prosciutto and mozzarella, peppers, mushrooms, onions in a spicy pomodoro sauce. Served with penne rigate pasta.

Veal and sauteed mushrooms in a sweet Marsala wine sauce. Served with linguine.

Breaded veal cutlet topped with a light tomato sauce and mozzarella cheese. Served with penne rigate pasta.

Veal topped with mozzarella cheese and fried sage in a white wine sauce. Served with penne rigate pasta.

Grilled New York sirloin. Served with broccoli.

Grilled New York sirloin steak topped with a spicy marinara sauce, mushrooms, capers, anchovies and olives.

Grilled chicken breast, lightly seasoned, served over a salad of mixed greens.

Fresh from the market, shrimp, clams, mussels, filet of sole, calamari and scallops in a light marinara sauce. Served over pappardelle.

Shrimp sauteed with butter and garlic in a white wine sauce. Served over linguine.

Fresh salmon marinated and grilled. Served with Italian white bean salad and asparagus.

Filet of sole margherita style. Served with a garden salad with citrus vinaigrette.

Calamari, imported baby clams, fresh shrimp and filet of sole in a rich tomato sauce over pappardelle pasta.

Fresh mussels and shrimp with mushrooms, peppers and sweet white onions.

Calamari sauteed in tomato sauce with capers, olives, sun-dried tomato served over linguine.