Chef Luciano’s authentic Italian dinner menu, prepared with fresh ingredients from Italy and around the world. Antipasti, house-made pasta, veal, chicken, fresh seafood, and hand-cut steaks.
Antipasti, Insalate e Zuppe
- Calamari Fritti
Delicate tender calamari rings pan-fried until golden crisp, topped with hot cherry peppers and served with house-made cocktail sauce and lemon garnish
- Vongole Casino
Shucked littleneck clams topped with roasted red pepper, bacon, and bread crumbs, then baked
- Escargot Provenza
Six mushroom caps stuffed with escargot, basted in tarragon butter, topped with provolone cheese, and served with garlic toast
- Aragosta Ravioli
Fresh Maine lobster meat and asparagus filled pasta, tossed in a light cream sauce with pecorino romano cheese
- Cozze Marinara
Prince Edward Island mussels simmered in a garlic and white wine marinara sauce, finished with fresh Italian herbs
- Caesar Salad
Fresh crisp romaine tossed with homemade Caesar dressing, croutons, and parmigiano-reggiano cheese, topped with fresh anchovy filets
- Beefsteak Tomato Salad
Fresh sliced beefsteak tomatoes topped with imported gorgonzola cheese crumbles and vidalia onion, finished with aged balsamic vinegar and extra virgin olive oil
- Pasta Fagioli Soup
Classic Italian soup made with cannellini beans and pasta
- Antipasto Toscano
All imported from Italy: Prosciutto di Parma, Salame Ferrarino, Mortadella, Capocollo, Sopressata, and Finocchiona, with buffalo mozzarella, provolone cheese, Roman artichoke hearts, Italian roasted peppers, and Bella di Cerignola olives, finished with extra virgin olive oil and aged balsamic vinegar
- The Wedge Salad
A crunchy cold wedge of iceberg lettuce topped with crisp bacon, fresh blue cheese crumbles, and homemade blue cheese dressing
- Mozzarella Caprese
Fresh sliced buffalo mozzarella and vine-ripe tomatoes with vidalia onion and fresh basil, finished with a drizzle of extra virgin olive oil
- Gamberi Cocktail
Colossal shrimp served ice cold with house-made zesty cocktail sauce and lemon wedge
- Vongole Half Shell
Shucked littleneck clams served raw, accompanied by fresh horseradish, lemon wedge, and house cocktail sauce
- Melanzana Ripiene
Pan-fried eggplant rolled with imported Italian ham and Italian herbed ricotta cheese, then baked with San Marzano tomato sauce
- French Onion Soup
Sweet onions in a savory broth with French bread croutons, baked with fresh mozzarella and Swiss cheese on top
Pasta
- Fettuccini Alfredo
Homemade ribbon pasta sautéed in a rich cream sauce with imported parmigiano cheese
- Fusilloni Arrabbiata
Fusilloni pasta with a spicy Italian San Marzano tomato sauce, sautéed with tender calamari rings, jumbo shrimp, and fresh sea scallops
- Gnocchi al Segreto
Homemade potato dumplings in a San Marzano tomato sauce with fresh basil, pine nuts, and parmigiano-reggiano
- Pappardelle alla Bolognese
Wide egg noodle pasta served with Luciano’s famous meat sauce made with ground beef, veal, and sweet Italian sausage, with a dash of cream for richness, finished with parmigiano-reggiano
- Tortelloni Ripieni Primavera
Ring-shaped pasta stuffed with ricotta cheese and asparagus, sautéed with domestic mushrooms, imported Prosciutto di Parma, and tender baby peas in a tomato cream sauce with parmigiano-reggiano
- Linguine alle Vongole
Linguine pasta sautéed with fresh littleneck clams. Available red, in a light marinara sauce, or white, in a garlic white wine sauce with Italian parsley
- Rigatoni Zingara
Homemade tube-shaped pasta sautéed with sweet Italian sausage, fresh domestic mushrooms, and black olives in a San Marzano tomato sauce with a dash of rich cream, finished with pecorino romano cheese
- Homemade Ravioli al Formaggio e Salsiccia
Pasta stuffed with ricotta, parmigiano, and mozzarella cheese, sautéed in San Marzano tomato sauce and served with sliced sweet Italian sausage, finished with parmigiano-reggiano
- Penne alla Vodka
Homemade pasta sautéed with imported Prosciutto di Parma, tender baby peas, and fresh garlic in a pink vodka sauce, finished with parmigiano-reggiano
Pollo
- Pollo Marsala
Chicken breast sautéed with button mushrooms and Marsala wine demi-glace, for a sweet flavor and a caramel color, served over capellini pasta
- Pollo alla Francese
Chicken breast dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers, and Italian parsley, served over capellini pasta
- Cotoletta di Pollo alla Parmigiana
Pan-fried breaded chicken cutlet topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano and served with penne pasta
- Saltimbocca di Pollo alla Romana
Chicken breast topped with imported Prosciutto di Parma, mozzarella cheese, and fresh sage, pan-seared in Marsala wine sauce, served over capellini pasta and finished with parmigiano-reggiano
- Pollo alla Scarpariello
Chicken breast sautéed in an aged balsamic vinegar sauce with sliced sweet Italian sausage, roasted peppers, and potatoes
- Pollo e Salsiccia
Grilled boneless chicken breast and grilled sweet Italian sausage served over fettuccini pasta in alfredo sauce, finished with parmigiano-reggiano
- Pollo e Carciofi
Chicken breast, artichoke hearts, and black olives sautéed with fresh garlic, lemon juice, and sherry wine, finished with a touch of cream and rich demi-glace, served over capellini pasta
- Pollo Fiorentina
Chicken breast sautéed in a sweet Marsala wine sauce, topped with imported Prosciutto di Parma and fresh mozzarella, served over a bed of sautéed spinach with capellini pasta
- Pollo alla Cacciatore
Chicken breast sautéed with mushrooms, red, green, and yellow peppers, onions, garlic, and black olives in San Marzano marinara sauce, served over capellini pasta and finished with parmigiano-reggiano
- Pollo Rossini
Breasts of chicken layered with imported ham, fresh basil, garlic, Italian herbs, mozzarella cheese, and beefsteak tomato over capellini pasta, tossed in a garlic marinara sauce and finished with a drizzle of extra virgin olive oil and parmigiano-reggiano
Vitello
Split plate fee 9.00
- Vitello Marsala
Veal medallions sautéed with domestic mushrooms and Marsala wine demi-glace, for a sweet flavor and a caramel color, served over capellini pasta
- Vitello alla Francese
Veal medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers, and Italian parsley, served over capellini pasta
- Cotoletta di Vitello alla Parmigiana
Pan-fried breaded veal cutlet topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano and served with penne pasta
- Vitello Saltimbocca alla Romana
Veal medallions topped with imported Prosciutto di Parma, mozzarella cheese, and fresh sage, pan-seared in a Marsala wine sauce, served over capellini pasta and finished with parmigiano-reggiano
- Vitello al Limone
Veal medallions pan-seared with fresh lemon juice, white wine, butter, imported capers, and Italian parsley, served over capellini pasta
- Vitello alla Sorrentino
Veal medallions sautéed in a light marinara sauce with pan-fried eggplant, domestic mushrooms, imported Prosciutto di Parma, and buffalo mozzarella, finished with parmigiano-reggiano, served over capellini pasta
Pesce
- Gamberi alla Toscana
Jumbo shrimp sautéed with cherry tomatoes, black olives, and mushrooms in a light garlic San Marzano sauce, served over capellini pasta and topped with fresh basil and goat cheese
- Gamberi Aglio e Olio
Fresh jumbo shrimp sautéed with garlic in extra virgin olive oil, finished with a dash of white wine, lemon juice, and Italian herbs, served over capellini pasta
- Salmon Oscar
Fresh grilled Atlantic salmon topped with shrimp and asparagus spears sautéed in white wine and lemon, finished with a dash of béarnaise sauce
- Baked Boston Scrod
Freshest catch of the day topped with Ritz cracker crumbs and baked with fresh lemon juice and butter
Steaks & Chops
- Filet Mignon
10 oz tender cut of steak, hand-cut daily and grilled to perfection over an open flame
- Kona Crusted Filet Mignon
10 oz tender filet mignon coated with a rich, dark coffee-flavored dry rub
- New York Strip Sirloin
Boneless New York strip steak grilled to perfection. The firm texture and distinctive flavor of this cut make it a favorite
- Steak Luciano
Grilled New York sirloin topped with shiitake mushrooms sautéed with extra virgin olive oil, fresh lemon juice, garlic, and oregano
- Pork Chops
16 oz all-natural center-cut White Marble Farms premium pork chop, grilled and served with apple sauce
Contorni
- Sautéed Spinach
- Grilled Asparagus
- Broccoli Rabe Aglio e Olio
Massachusetts law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please inform your server of any food allergies or dietary restrictions.