Easter Menu 2024

Baked Virginia Ham 
Baked in brown sugar & spices, served with fresh pineapple sauce and mashed potatoes.

Roast Leg of Spring Lamb 
Baked with rosemary & garlic, served au jus with a side of mint jelly and mashed potatoes.

Black Angus Prime Rib 
Served with au jus with a side of Antoinette dressing and mashed potatoes.

Veal Parmigian 
Veal cutlet baked with San Marzano tomato sauce & mozzarella cheese, served with cappellini pasta and finished with parmigiana-reggiano.

Three Cheese Ravioli 
Homemade ravioli stuffed with ricotta, fontina and parmigiana cheeses. Served in a marinara sauce and finished with parmigiana-reggiano cheese.

Luciano’s Traditional Turkey Dinner 
Served with our own sausage & bread stuffing, mashed potatoes, and gravy.

Chicken Rossini
Breasts of chicken topped with imported ham, basil, garlic, Italian herbs, mozzarella cheese and tomato over cappellini pasta in a marinara sauce, finished with parmigiana-reggiano.

Chicken Boccocini
Chicken breasts stuffed with mozzarella cheese, Prosciutto and sage, sauteed in a frascati wine demi glace with mushrooms served over risotto, finished with parmigiano-reggiano.

Cannelloni Bolognese
Homemade sheets of pasta stuffed with ground meats, parmigian cheese and Italian parsley topped with Bolognese sauce, finished with bechamel sauce and parmigiano-reggiano.

New York Sirloin Steak Luciano
Grilled New York Sirloin topped with shiitake mushrooms, sautéed with extra virgin olive oil, garlic and oregano and served with mashed potatoes.

Veal Marsala
Veal medallions sautéed with mushrooms and Marsala wine demi glace served over cappellini pasta.

Filet Maxwell
8oz Filet mignon topped with lobster meat & asparagus served over mashed potatoes finished with bordelaise sauce and a dash of béarnaise sauce.

Chicken & Eggplant Parmigian
Breaded chicken cutlet and breaded eggplant topped with mozzarella cheese and marinara sauce, baked to perfection, finished with parmigiana-reggiano served over cappellini pasta.

Baked Stuffed Sole
Stuffed with bread & seafood stuffing, finished with Newburg sauce and served over risotto.