Lucia Ristorante

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

Specialty from the Abruzzo region. Prosciutto, sopressata, provolone, seasonal marinated vegetables.

Fried calamari served with marinara dipping sauce.

Shrimp sautéed 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 sautéed with fresh garlic and extra virgin olive oil and white wine. Served with crostini.

Specialty from the Abruzzo region. Lightly breaded, pan fried mozzarella stuffed with prosciutto. Served with marinara sauce.

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.

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.

Specialty from the Abruzzo region. Veal and chicken sautéed with butter, white wine, broccoli, and cheese, pan tossed with penne rigate.

Pappardelle in a rich cheese sauce of Romano, mozzarella, bel paese, and parmigiana.

Specialty from the abruzzo region. Penne rigate in a light cream, vodka and tomato sauce.

Penne rigate, crushed tomato, eggplant, ricotta salata.

Specialty from the Abruzzo region. Linguine with clams from the sea and mushrooms from the mountains in a rich tomato sauce.

Specialty from the Abruzzo region. Potato gnocchi in a cream sauce with bel paese and pecorino cheeses and crema di tartufo nero.

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

Specialty from the Abruzzo region. Abruzzese chitarra-cut pasta made of semolina, tomato sauce, fresh basil, and sprinkled with Romano cheese.

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

Nonna Lucia's recipe, fresh pasta layered with egg, ground veal, mozzarella and tomato sauce.

Specialty from the Abruzzo region. Served with tomato sauce, fresh basil, pecorino.

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

Specialty from the Abruzzo region. Abruzzese chitarra-cut pasta with wild mushrooms, sausage with white truffle oil.

Pappardelle in San Marzano tomato sauce with ground meat.

A Lucia classic! Abruzzese chitarra pasta in our homemade tomato sauce, tortellini in a cream sauce and gnocchi sautéed in our fresh pesto sauce, arranged in the tricolors of the Italian flag! Serves two people.

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

Chicken breast, sautéed mushrooms in a sweet marsala wine sauce. Served with linguine.

Specialty from the Abruzzo region. Boneless chicken, asparagus, olives, artichoke, anchovy, and roasted tomato. Served with a house salad.

Served with penne rigate pasta. 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, 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 sautéed in a light white sauce.

Served with penne rigate pasta. Prepared either alla limone, veal rolled, and stuffed with prosciutto, and mozzarella, mushrooms, and citrus white wine or alla calabrese, veal rolled and stuffed with prosciutto and mozzarella, peppers, mushrooms, onions in a spicy pomodoro sauce.

Veal, sautéed mushrooms in a sweet marsala wine sauce. Served with linguine.

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

Served with penne rigate pasta, specialty from the abruzzo region. Veal topped with mozzarella, fried sage in a white wine sauce.

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

Shrimp sautéed 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.

Fresh filet of sole, dipped in egg and fried with fresh lemon and limoncello. Served with asparagus.

Specialty from the Abruzzo region. A specialty of the house! 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 sautéed in tomato sauce with capers, olives, sun-dried tomato served over linguine.