Luciano's

Delicate tender calamari rings pan-fried until golden crisp. topped with hot cherry peppers and served with our house made cocktail sauce and lemon garnish.

Shucked littleneck clams topped with roasted red pepper, bacon and bread crumbs, then baked.

Escargots cooked in a rich burgundy wine sauce with shallots, fresh garlic and tarragon.

Fresh maine lobster meat and asparagus filled pasta, tossed in a light cream sauce with pecorino romano cheese.

A grilled portabella mushroom cap, topped with imported buffalo mozzarella and fresh beefsteak tomato, served over mixed greens, then drizzled with extra virgin olive oil and aged balsamic vinegar.

Prince edward island mussels simmered in a garlic and white wine marinara sauce, finished with fresh italian herbs.

Fresh sliced buffalo mozzarella and vine ripe tomatoes with vidalia onion and fresh basil. Finished with a drizzle of extra virgin olive oil.

Colossal shrimp served ice cold with our house made zesty cocktail sauce and lemon wedge.

Fresh buffalo mozzarella wrapped in imported prosciutto di parma and lightly sauteed. Served with imported peppers stuffed with provolone cheese over fresh arugula. Finished with extra virgin olive oil.

Shucked littleneck clams served raw accompanied by fresh horseradish, lemon wedge and our house made cocktail sauce.

Paper thin sliced rare beef tenderloin served over a bed of fresh greens finished with shaved parmigiano reggiano and drizzled with sweet mustard sauce and extra virgin olive oil.

Pan-fried eggplant rolled with imported italian ham and italian herbed ricotta cheese then baked with san marzano tomato sauce.

Fresh crisp romaine tossed with homemade caesar dressing, croutons and parmigiano-reggiano cheese, topped with fresh anchovy filets.

Fresh mixed greens with vidalia onions, beefsteak tomatoes and topped with imported goat cheese. dressed with an aged balsamic vinegar and extra virgin olive oil.

Fresh sliced beefsteak tomatoes topped with imported gorgonzola cheese crumbles, vidalia onion and finished with aged balsamic vinegar and extra virgin olive oil.

Fresh imported prosciutto di parma, genoa salami and mortadella with sliced tomato, fresh buffalo mozzarella, provolone cheese, artichoke hearts, roasted peppers, black olives, anchovies and asparagus spears. Finished with extra virgin olive oil and aged balsamic vinegar.

A crunchy cold wedge of iceberg lettuce topped with crisp bacon, fresh blue cheese crumbles and our homemade blue cheese dressing.

An appetizing combination of tomatoes, cucumbers, hearts of palm, red & green peppers, vidalia onion, artichoke hearts, feta cheese and fresh basil, dressed with infused pear vinegar and extra virgin olive oil.

Homemade ribbon pasta sauteed in a rich cream sauce with imported parmigian cheese.

Fussiloni pasta with a spicy italian san marzano tomato sauce sauteed with tender calamari rings, jumbo shrimp and fresh sea scallops.

Homemade potato dumplings in a san marzano tomato sauce with fresh basil, pine nuts and parmigiano reggiano.

Wide egg noodle pasta served with lucianos famous meat sauce made with ground beef, veal and sweet italian sausage, with a dash of cream for richness and finished with parmigiano reggiano.

Ring shaped pasta stuffed with ricotta cheese and asparagus sauteed with button mushrooms, imported prosciutto di parma, and tender baby peas in a tomato cream sauce with parmigiano-reggiano.

Linguine pasta sauteed with fresh littleneck clams. available red in a light marinara sauce or white in a garlic white wine sauce with italian parsley.

Homemade tube shaped pasta sauteed with sweet italian sausage, fresh domestic mushrooms and black olives in a san marzano tomato sauce with a dash of rich cream and finished with pecorino romano cheese.

Homemade sheets of pasta stuffed with ground beef, veal, sweet italian sausage, parmigiano cheese, fresh italian parsley and topped with a bolognese sauce. Finished with bechamel cheese sauce and parmigiano-reggiano.

Pasta stuffed with ricotta, parmigiano and mozzarella cheese, sauteed in our san marzano tomato sauce and served with sliced sweet italian sausage. Finished with parmigiano reggiano.

Homemade pasta sauteed with imported prosciutto di parma, tender baby peas and fresh garlic in a pink vodka sauce. Finished wih parmigiano reggiano.

Our homemade recipe is full of fresh tender clams, cut idaho potatoes and cooked in a rich cream with fresh herbs.

Sweet onions in a savory broth with french bread croutons, baked with fresh mozzarella and swiss cheese on top.

Our classic italian soup is made with cannellini beans and pasta.

Veal medallions dipped in flour, sauteed with domestic mushrooms and marsala wine demi glace, for a sweet flavor and a caramel color. Served over cappellini pasta.

Veal medallions dipped in flour, stuffed with fresh mozzarella cheese, imported prosciutto di parma and fresh sage, sauteed in a frascati wine demi glace with mushrooms then served over risotto and finished with parmigiano-reggiano.

Veal medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and italian parsley. Served over cappellini pasta.

Pan-fried breaded veal cutlet, topped with fresh mozzarella and baked with san marzano tomato sauce, finished with parmigiano-reggiano. Served with penne pasta.

Veal medallions dipped in flour, topped with imported prosciutto di parma, mozzarella cheese & fresh sage, pan seared in a marsala wine sauce served over cappellini pasta and finished with parmigiano-reggiano.

Veal medallions dipped in flour, pan-seared with fresh lemon juice, white wine, butter, imported capers and italian parsley. Served over cappellini pasta.

Veal medallions dipped in flour and egg, sauteed in a light marinara sauce with pan-fried eggplant, domestic mushrooms, imported prosciutto di parma, buffalo mozzarella and finished with parmigiano reggiano. Served over cappillini pasta.

Chicken breast dipped in flour, sauteed with domestic mushrooms and marsala wine demi glace, for a sweet flavor and a caramel color. served over cappellini pasta.

Chicken breast dipped in flour, stuffed with fresh mozzarella cheese, imported prosciutto di parma and fresh sage, sauteed in a frascati wine demi glace with domestic mushrooms served over risotto and finished with parmigiano-reggiano.

Chicken breast dipped in four and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and italian parsley. Served over cappellini pasta.

Pan fried breaded chicken cutlet, topped with fresh mozzarella and baked with san marzano tomato sauce, finished with parmigiano-reggiano. Served over penne pasta.

Chicken breast dipped in flour, topped with imported prosciutto di parma, mozzarella cheese and fresh sage, pan-seared in marsala wine sauce. Served over cappellini pasta and finished with parmigiano reggiano.

Chicken breast dipped in flour, sauteed in an aged balsamic vinegar sauce with sliced sweet italian sausage, roasted peppers and potatoes.

Grilled boneless chicken breast and grilled sweet italian sausage served over fettuccini pasta in a rich imported parmigiano-reggiano cream sauce topped with sweet roasted vegetables.

Chicken breast dipped in flour, artichoke hearts and black olives sauteed with fresh garlic, lemon juice and sherry wine, finished with a touch of cream and our rich demi glace. Served over cappellini pasta.

Chicken breast dipped in flour, sauteed in a sweet marsala wine sauce topped with imported prosciutto di parma and fresh mozzarella. Served over a bed of sauteed spinach and cappellini pasta.

Chicken breast dipped in flour, sauteed with mushrooms, red, green and yellow peppers, onions, garlic and black olives in a garlic marinara sauce. Served over fresh cappellini pasta and finished with parmigiano reggiano.

Breasts of chicken dipped in flour and egg, topped with imported ham, fresh basil, garlic, italian herbs, mozzarella cheese and beefsteak tomato over cappellini pasta, tossed in a garlic marinara sauce and finished with a drizzle of extra virgin olive oil and parmigiano reggiano.

Jumbo shrimp sauteed with cherry tomatoes, black olives and mushrooms in a light garlic, san marzano sauce. Served over freshly made cappellini. Topped with fresh basil and goat cheese.

Jumbo shrimp dipped in egg batter and sauteed with shallots and shitake mushrooms in a Gran marnier demi glace. Topped with orange wedges and served over risotto.

Fresh maine lobster meat, jumbo shrimp and sea scallops in a rich, buttery newburg sauce topped with bread crumbs and baked.

Freshest available catch of the day topped with ritz cracker crumbs and baked with fresh lemon juice and butter.

Fresh jumbo shrimp sauteed with garlic in extra virgin olive oil, finished with a dash of white wine and lemon juice and italian herbs. served over cappellini pasta.

Fresh jumbo shrimp stuffed with luciano's famous melt-in-your-mouth seafood stuffing made with crab meat, scallops and bread crumbs served with drawn butter.

Fresh grilled atlantic salmon topped with maine lobster meat and asparagus spears sauteed in white wine and lemon, finished with a dash of bearnaise sauce.

Fresh tilapia and jumbo shrimp dipped in flour and egg, pan-seared to a golden brown then sauteed with fresh garlic, imported capers, white wine and lemon juice. Served with risotto.

Our most tender cut of steak is hand-cut daily, grilled to perfection over an open flame. 10 ounce.

Coated with a rich dark coffee flavored dry rub. 10 ounce.

Boneless new york strip steak, grilled to perfection. The firm texture and distinctive flavor of this cut make it a favorite. 16 ounce.

Grilled new york sirloin topped with shitake mushrooms, sauteed with extra virgin olive oil, fresh lemon juice, garlic and oregano. 16 ounce.

Our most flavorful cut, a well marbled bone-in 20 ounce steak, grilled to your desire and coated with a porcini mushroom crust finished with a drizzle of our premium 12-year aged balsamic.

Two 7-ounce grilled lamb chops, marinated in olive oil, garlic, lemon and oregano. Served with a rach rosemary reduction, mint jelly and roasted potatoes.

16 Ounce all natural, center-cut white marble farms premium pork chop grilled and served with apple sauce.

Homemade tube shaped pasta sauteed with fresh lobster meat, tender baby peas, domestic mushrooms and imported proscuitto di parma. Tossed with fresh cream, egg yolk and parmigano reggiano sauce.

Veal medallions dipped in flour and egg, sauteed in a rich sherry wine demi glace sauce topped with fresh lobster meat, asparagus spears and finished with bearnaise sauce. Served over cappellini.

Chicken breast dipped In flour and egg, pan seared in a rich demi glace sauce topped with fresh maine lobster meat, asparagus spears and then finished with a dash of bearnaise sauce over cappellini.

Fresh chicken breast with jumbo shrimp diped in flour then sauteed in pure extra virgin olive oil with fresh garlic, black olives, cherry tomatoes and garden fresh italian herbs. Served over cappellini and topped with imported goat cheese.

Veal shank braised in demi glace with wine sauce with wild mushrooms. Served over risotto and finished with parmigiano reggiano.

Lobster meat, clams, mussels, shrimp and calamari served in a rich tomato broth with fresh crostini.

A 10oz filet mignon grilled to perfection. Topped with fresh maine lobster meat, asparagus spears, and bearnaise sauce. Served over mashed potatoes.

Stuffed mushroom caps, eggplant parmigiana, sausage wrapped in phyllo dough, shrimp scampi, clams casino all served over a bed of fried calamari.

Parma prosciutto, imported salami, mortadella, provolone cheese, fresh buffalo mozzarella, roasted red peppers, black olives all served over a bed of lettuce and drizzled with extra virgin olive oil.

Fresh lobster meat, jumbo shrimp, clams on the half shell and smoked salmon all served chilled with cocktail sauce.

Amaretto.

Jameson irish whiskey.

Kahlua & brandy.

Kahlua.

Baileys, frangelico.

Kahlua, brandy, dark cream de coca.

Rustic style tiramisu, alternating layers of zabaione cream and espresso drenched sponge cake.

Layers of devil's food cake and rich fudge filling.

Carrot cake spiced with cinnamon and chopped walnuts, covered with cream cheese frosting.

Warm, moist chocolat cake with a creamy rich chocolate center.

Pastry base filled with caramelized apples served warm, topped with vanilla ice cream.

Cream puffs filled with chantilly cream and rolled in chocolate.

Pastry cream with a hint of lemon on a base of short pastry, covered with pine nuts, almonds and powdered sugar.

Two layers of sponge cake filled with amaretto flavored cream, decorated with amaretto cookies and chantilly cream.

Traditional ny cheesecake topped with choice of fresh strawberries or chopped pecans in a caramel sauce.

A grahm cracker base, topped with ny cheesecake with a splash of key lime, decorated with lime glaze.

Layer of hazelnut crunch in between chocolate sponge cake topped with hazelnut mousse and decorated with hazelnuts.

Raspberry mousse on a sponge base, decorated with a raspberry glaze.

Served traditionally with a caramelized sugar top.

Homemade, served chilled with fresh whipped cream.

Short pastry base filled with chantilly cream, topped with a layer of sponge cake and garnished with blueberries, blackberries, red currants, raspberries and strawberries.

Authentic sicilian style, with ricotta filling and dusted with powdered sugar.

Italian cookies.

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds, finished with a chocolate coating.

Lemon gelato with a heart of limoncello, covered in meringue sprinkles.

Sorbet served in its own natural fruit shell; choice of orange, peach, pineapple or lemon.