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
- 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
Four 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-made cocktail sauce
- Melanzana Ripiene
Breaded eggplant rolled with imported Italian ham and Italian herbed ricotta cheese, then baked with San Marzano tomato sauce
- 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 onions, finished with aged balsamic vinegar and extra virgin olive oil
- 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
- French Onion Soup
Sweet onions in a savory broth with French bread croutons, baked with mozzarella and Swiss cheese on top
- Pasta Fagioli Soup
Our classic Italian soup, made with cannellini beans and pasta
Pasta
- Pappardelle Cardinale
Wide egg noodle pasta served with sautéed shiitake, cremini, and porcini mushrooms in a San Marzano tomato sauce with a dash of cream and parmigiano-reggiano
- Fettuccine Alfredo
Ribbon pasta sautéed in a rich cream sauce with parmigiano-reggiano
- Fettuccine Arrabbiata
Ribbon pasta with a spicy San Marzano tomato sauce, sautéed with tender calamari rings, jumbo shrimp, and fresh sea scallops
- Gnocchi alla Sorrentina
Potato dumplings in a San Marzano tomato sauce with fresh basil, buffalo mozzarella, and pecorino romano, al forno
- Pappardelle alla Bolognese
Wide egg noodle pasta served with Luciano’s famous meat sauce, made with ground veal, beef, and sweet Italian sausage, with a dash of cream and finished with parmigiano-reggiano
- Tortelloni Ripieni Primavera
Ring-shaped pasta stuffed with ricotta cheese and asparagus, sautéed with mushrooms, Prosciutto di Parma, and 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
- Fettuccine del Papa
Fettuccine sautéed with peas, Prosciutto di Parma, and mushrooms, served in a San Marzano tomato cream sauce and finished with parmigiano-reggiano
- Cannelloni alla Fiorentina
Large tubed pasta stuffed with ricotta, buffalo mozzarella, and spinach, topped with béchamel and a dash of tomato sauce, finished with parmigiano-reggiano, al forno
Pollo
- Pollo Marsala
Chicken breast sautéed with mushrooms and Marsala wine demi-glace, for a sweet flavor and a caramel color, served over capellini pasta
- Pollo alla Francese e Gamberi
Chicken breast dipped in flour and egg and pan-seared, with two jumbo shrimp in a garlic, lemon, butter, and Vin Santo wine sauce, 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 Prosciutto di Parma, mozzarella cheese, and fresh sage, pan-seared in Marsala wine sauce, served over capellini pasta and finished with parmigiano-reggiano
- Pollo Agrodolce
Sweet and sour chicken dish prepared with caramelized onions, red, green, and yellow peppers, honey, and balsamic vinegar, served over capellini pasta
- Pollo e Carciofi
Chicken breast, artichoke hearts, and black olives sautéed with garlic, lemon juice, and sherry wine, finished with a dash of cream and our rich demi-glace, served over capellini pasta
- Bocconcini di Pollo alla Luciano’s
Chicken breast stuffed with porchetta and buffalo mozzarella in a mushroom Marsala sauce with a dash of cream and demi-glace, served over arborio risotto
- Pollo alla Cacciatore
Chicken breast sautéed with mushrooms, red, green, and yellow peppers, onions, garlic, and black olives in a San Marzano marinara sauce, served over capellini and finished with parmigiano-reggiano
Vitello
All of Luciano’s veal dishes are prepared with tender milk-fed Provimi veal medallions, hand-cut in house. 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
- Bocconcini di Vitello
Veal stuffed with sliced prosciutto and mozzarella, sautéed with mushroom Marsala sauce, with a dash of cream and demi-glace, served over arborio risotto
- Cotoletta di Vitello Parmigiana
Pan-fried breaded veal cutlet topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano, served over capellini pasta
- Vitello Saltimbocca alla Romana
Veal medallions topped with Prosciutto di Parma, mozzarella, and fresh sage, pan-seared in Marsala wine sauce, finished with parmigiano-reggiano, served over capellini pasta
- Vitello e Gamberi
Veal medallions served with two jumbo shrimp sautéed with shallots in a garlic, lemon, butter, and white wine sauce, with a dash of cream, served with angel hair pasta
- Vitello alla Sorrentino
Veal medallions sautéed in a light marinara sauce with pan-fried eggplant, domestic mushrooms, Prosciutto di Parma, and buffalo mozzarella, finished with parmigiano-reggiano, served over capellini pasta
Pesce
Luciano’s buys and serves only the finest seafood available daily. All of Luciano’s seafood dishes are served with garden salad, pasta or potato unless otherwise stated in the meal description.
- Baked Stuffed Shrimp
Four jumbo shrimp stuffed with Luciano’s homemade seafood stuffing, made with shrimp, scallop, crabmeat, and Ritz cracker crumbs, served with melted butter
- Gamberi alla Toscana
Fresh jumbo shrimp sautéed with cherry tomatoes, black olives, and mushrooms in a light garlic San Marzano tomato sauce, served over capellini pasta and topped with fresh basil and goat cheese
- Boston Baked Scrod
Freshest available catch of the day topped with Ritz cracker crumbs and baked with fresh lemon juice and butter
- Gamberi Aglio e Olio
Fresh jumbo shrimp sautéed with garlic and 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 two shrimp and asparagus spears sautéed in white wine and lemon, finished with a dash of béarnaise sauce
Steaks & Chops
All of Luciano’s steaks and chops are served with a choice of pasta or potato unless otherwise stated in the meal description. All of our steak and beef is all-natural, from corn-fed Black Angus cattle free from additives, artificial flavors or colors, and preservatives. We chose all-natural Angus beef because it yields the most tender, juicy, and best-tasting steaks. Perfectly aged: our Black Angus beef is aged 28 days to maximize tenderness and flavor. Hand-cut daily: each steak is hand-cut daily by our chefs in our kitchen to ensure the highest quality and most flavorful steak possible.
- Filet Mignon
10 oz, our most tender cut of steak, grilled to perfection over an open flame
- Filet Mignon and Shrimp Scampi
10 oz filet with two jumbo shrimp sautéed with shallots in a garlic, lemon, butter, and white wine sauce, with a dash of cream, served with mashed potatoes
- New York Strip Sirloin
18 oz boneless New York strip steak, grilled to perfection. The firm texture and distinctive flavor of this cut make it a favorite
- Steak Luciano
18 oz grilled New York sirloin topped with shiitake mushrooms sautéed with extra virgin olive oil, fresh lemon juice, garlic, and oregano
- Pork Chops
16 oz center-cut White Marble Farms premium pork chop, grilled and served with apple sauce
- Pork Chop Agrodolce
Sweet and sour pork chop prepared with caramelized onions, red, green, and yellow peppers, honey, and balsamic vinegar, served with mashed potatoes
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.