Casa Luca was forged in our family cooking traditions at home in
Italy, Spain and America. The menu is inspired by those
traditions and our favorite dishes for sharing and enjoying each
other’s company.
-The Trabocchi Family -
LIBATIONS · 13
Sangria · Aged Negroni Bianco · Bellagio
MOCKTAILS · 7
Peach Blossom · Spring Garden · Pompelmo Frizzante
WINES BY THE GLASS · 10
Clara C’ Da Fabio Trabocchi Brut
Prosecco Superiore, Italy NV
Joseph Mellot ‘Sincerite’
Sauvignon Blanc, Loire Valley
Castellani ‘Guadalmare’ Super Tuscan
Cabernet, Merlot
TO START
Hot Churros of Parmigiano & Tomato Marinara Dip · 12
Grilled Flatbread, Capicola & Stracchino Cheese · 12
PASTA · 28
Tortellini Baby Back Ribs, Alfredo of Rome
Linguini & Clams Sorrento
Shells, Tomato & Bacon “Fume”
Lobster Gnocchi Fra Diavolo
Large Mushroom Lasagna Boscaiola · 32
APPETIZER & SALADS
Aliche Spring Caesar Salad · 13
Prosciutto & Peas · 16
Farmer’s Chopped/Green Salad · 13
Burrata & Asparagus · 16
Tuscan Vitello Tonnato · 18
SIMPLY GRILLED
Served With Sautéed Spinach, Tomato Sugo Finto, Lemon
6 oz Icelandic Cod · 26
6 oz Arctic Char · 26
6 oz Mediterranean Branzino · 28
TODAY’S SPECIAL · 16
Spicy Grilled Wild Calamari
Nonna Palmina’s Meatballs
LUNCH ENTREES
Insalata Di Aliche · 28
Grilled Arctic Char, Asparagus & Almonds, Baby Spinach
MARIA’S LIGHT MENU · 32
Mediterranean Diet, Low Sodium, Low Calorie
3 Courses [568 cal]
Casa Luca Steak Salad · 32
Charred Radicchio, Grapes, Blue Cheese, Balsamico
Erin’s Spring Drunken Tuna · 32
Baby Arugula Salad, Citrus, Strawberries, Pine Nuts · 13
Whole Wheat Pappardelle, Ahi Tuna Confit, Puttanesca · 24
Coconut Milk Panna Cotta, Grappa Granita, Muscat Grapes · 10
All Items Available A La Carte
Please alert your server if you have any dietary restrictions due to food allergy or intolerance. Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially individuals with certain medical conditions.
Vegetarian Or Can Be Made Vegetarian
We Offer Gluten-Free Pasta
Executive Chef Erin Clarke