Trattoria Lucia menu

Homemade meatballs made with veal, beef, pork served with our house marinara and topped with Parmesan cheese.

Gluten free. Calamari, shrimp, sea scallops, zucchini, onions and lemon lightly breaded with rice flour and fried to a light golden brown and served with garlic aioli.

Crispy breaded eggplant stacked with creamy seasoned ricotta, and fresh torn basil and drizzled with hot honey.

Steamed mussels in a garlic, white wine, and tomato broth finished with fresh parsley and olive oil. Served with rustic bread.

House-baked focaccia infused with rosemary and Parmesan, served warm with olive oil and aged balsamic reduction.

Crisp romaine hearts tossed with Parmigiano-Reggiano, house-made croutons, and our signature Caesar dressing.

Mixed lettuce, pepperoncini peppers, cherry tomatoes onions and Italian vinaigrette.

Lightly breaded chicken cutlet topped with house marinara, mozzarella, and Parmigiano-Reggiano served over fettuccine.

Lightly breaded eggplant topped with house marinara, mozzarella, and Parmigiano-Reggiano served over fettuccine.

Pan-seared chicken breast finished in a light lemon, caper, and white wine butter sauce served over fettuccine.

Sweet and spicy Italian sausage with fresh broccolini served with gemelli with olive oil, garlic and chili pepper flakes.

Fresh catch of the day served with seasonal vegetable and Polenta.

Linguine tossed in a robust San Marzano tomato sauce with olives, capers, garlic, and chili, finished with fresh parsley.

Classic layered lasagna baked with rich Bolognese, béchamel, mozzarella, and Parmigiano-Reggiano.

Creamy Arborio risotto infused with saffron, lemon, white wine, and Parmigiano-Reggiano.

Seared scallops served over linguine tossed with sautéed leeks, white wine, and parmesan.

Bucatini served with our slow-cooked beef, veal & pork Bolognese and finished with Parmigiano-Reggiano.

Bucatini tossed with Pecorino Romano, Parmigiano-Reggiano, and cracked black pepper. Creamy, simple, and elegant.

Fresh ravioli filled with slow-braised beef, finished in a red wine demi-glace, cherry tomato confit with ricotta and fresh basil.

Gemelli pasta tossed with lemon zest, garlic, arugula, and Parmigiano-Reggiano.

Our creamy parmesan polenta.

Layers of yellow cake filled with Italian lemon cream finished with vanilla cake crumb on the sides. Lightly dusted with confectioners sugar.

A luxurious Italian dessert made with espresso soaked lady fingers covered in a special mascarpone, finished with Dutch cocoa.