$15 Per Person

Iced Tea or Soft Drinks are complimentary with this menu—sorry, no refills

-Please select one item from each course-

First Course

Lucca’s signature Minestrone Soup

Organic Mescalun Salad, Roasted Sweet Peppers, Kalamata Olives,
and our own Balsamic Vinaigrette

Second Course

Restaurant Week Salad with Organic Mescalun Mix, Grape Tomatoes, Kalamata Olives, Green Beans,
Roasted New Potatoes, and our own Freshly Poached Albacore Tuna Salad with Champagne Vinaigrette

All Natural Grilled Chicken Breast Sandwich with Avocado, Market Tomatoes, Organic Lettuces, and
Chipotle Aioli on grilled Ciabatta Bread; house made pickles on the side

Lucca BLT + GC: Applewood-Smoked Bacon, Butter Lettuce, and Market Tomatoes with Carmelized Onions,

Goat Cheese, and Our Own Aioli; house made pickles on the side

Grandma Bottari’s original rich Meat Ragu with Lucca Meatballs and Italian Sausage served with Fresh
Penne Pasta, then dusted with Parmesan Cheese.

Chef Cathy’s Family Recipe for Eggplant Parmesan with fresh Mozzarella and Parmesan Cheeses, homemade Ragu, Market Eggplant and fresh Basil

Third Course

Lucca’s Restaurant Week Bread Pudding with Cranberries, Caramelized Oranges, White Chocolate and
Almonds and Homemade Whipped Cream

Chocolate-Espresso Mousse with Fresh Berries and homemade Whipped Cream

A Duo of Mini Cannolis with Mascarpone and Chocolate Chip Filling

Tax and gratuity not included. Sorry, no splitting.

$30 Per Person
Selected wines by the glass at a 25% savings

Amuse
Lucca’s crostini and tapenade

-Please select one item from each course-

First Course

Roasted tomato bisque with a goat cheese crostini raft and basil

Hearts of romaine, shaved Parmesan cheese, Spanish anchovies,
grape tomatoes, herbed croutons and grilled avocado dressing

Charcuterie Platter with prosciutto, soppresata and finnocchiona salami

Second Course

Pan-seared Wild New Zealand John Dory, capers, spinach, new potatoes, white wine sauce
Chairman’s Reserve all natural spice-rubbed pork tenderloin, mango flan, balsamic reduction, port
wine reduction, caramelized onions

Fresh Pappardelle wide pasta with Chef Cathy’s family recipe for Bolognese sauce, topped with
shaved parmesan cheese

Certified Angus beef petite hanger steak dusted in porcini powder, cabernet béarnaise, wild mushrooms,
a trio of jumbo shrimp, peri peri sauce, crab cake, beurre blanc and fork-mashed yukon gold potatoes

Third Course

Lucca’s Restaurant Week bread pudding with cranberries, caramelized oranges, white chocolate,
almonds and homemade whipped cream

Belgian dark chocolate cream brule with fresh berries and homemade whipped cream

Ice Cream Duo: A scoop of handmade French vanilla bean ice cream and a scoop of handmade blackberry cabernet sorbet with a pecan shortbread cookie

beverage, tax and gratuity not included. Sorry, no splitting.