Ristorante Luce
Sea scallops, rock shrimp, and squid served chilled with a lemon, extra virgin olive oil dressing.
Jumbo shrimp cocktail served with our own horseradish cocktail sauce.
Norwegian smoked salmon served with crostini and whipped goat cheese.
An array of grilled vegetables marinated with fresh mint, garlic, olive oil.
Prosciutto, soppressata and capicolla served with provolone Auricchio, fresh bobboncini mozzarella and grilled eggplant.
Slices of fresh mozzarella and vine-ripened tomato, fresh basil, drizzled with extra virgin olive oil, served with freshly roasted peppers.
Radicchio, Belgium endive, arugula, romaine, topped with pignoli nuts drizzled with olive oil and balsamic vinegar.
Baby spinach salad with crispy pancetta, walnuts, caramelized onions, Gorgonzola, drizzled with olive oil and balsamic vinegar.
Crispy romaine tossed with our own Caesar dressing and rustic croutons.
Belgium endive, walnuts, Gorgonzola and dry cherries olive oil and balsamic vinegar.
Broccoli rabe and sausage sautéed with garlic and olive oil.
Breaded mozzarella served with marinara sauce sprinkled with parmiggiano reggiano.
A favorite tradition-escarole and beans sautéed with bread and broiled to a golden brown.
Traditional-crispy fried, tender squid served with a spicy marinara sauce or N.Y. Style-fried and then sautéed with cherry peppers in a marinara sauce.
Blue point oysters baked with hints of onions and peppers topped with crisp pancetta.
A heaping bowl of cultivated Prince Edward Island mussels and Rhode Island clams steamed in a garlic white wine stock, touch of tomato, served with pepper toast.
Spring rolls filled with rock shrimp, lobster, and vegetables served with a spicy dipping sauce.
A Neopolitan Tradition-small cubes of veal hearts simmered in a spicy pomodoro sauce, distinctly delicious.
Baked jumbo shrimp wrapped in pancetta, topped with a Madeira sauce.
Escarole, white kidney beans simmered in a chicken broth
Cheese tortellini in a pesto vegetable stock
Pasta with white kidney beans in a loose broth
Orecchiette pasta tossed with sausage meat, diced red peppers, onions in an olive oil garlic sauce.
Penne with julienne of grilled chicken breast, fresh asparagus, sun-dried tomatoes, touch of cream.
Large tubular pasta with filetto di pomodoro, drizzled with premium vodka, finished with a touch of cream.
Orecchiette pasta sautéed with cubed portabella mushrooms, fresh spinach in a lobster sauce, touch of cream.
Daily fresh made potato dumplings in a meatless light ragout topped with cubed fresh mozzarella and fresh basil.
Large tubular pasta with calamari, scallops, shrimp and Mediterranean clams in a light pomodoro sauce.
Over-sized spaghetti tossed with cubed pancetta, onion and pecorino Romano in a plum tomato sauce sprinkled with pepperoncino.
DeCecco spaghetti with Mediterranean clams in an olive oil and garlic sauce, touch of pomodoro.
Daily fresh made potato dumplings pan seared with rock shrimp, broccoli raab and kidney beans garlic, olive oil.
Over-sized spaghetti, thinly sliced eggplant in a pomodoro ragout, topped with dry ricotta cheese, basil.
Grilled boneless breast of chicken sautéed with portabella mushrooms, roasted peppers, asparagus in a garlic rosemary sauce.
Grilled boneless breast of chicken sautéed with asparagus, fresh artichoke hearts, wild mushrooms, fresh tomatoes in a white wine sauce.
Boneless breast of chicken layered with prosciutto, smoked mozzarella, served with fresh artichoke hearts and shitake mushrooms in a white wine sauce.
Thinly sliced veal, dipped in egg batter prosciutto, eggplant and mozzarella, in a light sauce with peas.
Veal rolled with spinach, sun-dried tomatoes, pignoli nuts, Gorgonzola cheese, in a fresh tomato and wild mushroom cognac sauce.
Thinly sliced veal dipped in egg batler, layered with prosciutto and mozzarella, lemon white wine sauce over sauteéd spinach.
Grilled certified Angus N.Y. strip steak topped with shitake mushrooms sautéed olive oil and garlic.
Grilled pork chop served with sautéed broccoli rabe.
Day beat Cod, pan seared in a light pomodoro sauce scented with fresh oregano, served with angel hair pasta.
Morsels of shrimp, scallops, calamari, lobster and Mediterranean clams simmered in a light tomato stock with Arborio rice.
Jumbo shrimp sautéed with wild mushrooms, sun-dried tomatoes, Italian olives, served over angel hair pasta.
Jumbo shrimp in a Medeira cream sauce served with garlic mashed potatoes and vegetables.
Jumbo shrimp and sea scallops in a fresh herb pomodoro sauce served over linguine.
Blackened fresh salmon filet over asparagus risotto drizzled with basil infused oilve oil.
Certified Angus N.Y. strip steak rubbed with cracked black peppercorns, grilled and finished in a cognac sauce.
Sea scallops, rock shrimp, and squid served chilled with a lemon, extra virgin olive oil dressing.
Jumbo shrimp cocktail served with our own horseradish cocktail sauce.
Norwegian smoked salmon served with crostini and whipped goat cheese.
An array of grilled vegetables marinated with fresh mint, garlic, olive oil.
Prosciutto, soppressata and capicolla served with provolone Auricchio, fresh bocconcini mozzarella and grilled eggplant.
Slices of fresh mozzarella and vine-ripened tomato, fresh basil, drizzled with extra virgin olive oil, served with freshly roasted peppers.
Radicchio, Belgium endive, arugula, romaine, topped with pignoli nuts drizzled with olive oil and balsamic vinegar.
Baby spinach salad with crispy pancetta, walnuts, caramelized onions, Gorgonzola, drizzled with olive oil and balsamic vinegar.
Crispy romaine tossed with our own Caesar dressing and rustic croutons.
Belgium endive, walnuts, Gorgonzola and dry cherries olive oil and balsamic vinegar.
Broccoli rabe and sausage sautéed with garlic and olive oil.
Breaded mozzarella served with marinara sauce sprinkled with parmiggiano reggiano.
A favorite tradition-escarole and beans sautéed with bread and broiled to a golden brown.
Traditional-crispy fried, tender squid served with a spicy marinara sauce or N.Y. Style-fried and then sautéed with cherry peppers in a marinara sauce.
Blue point oysters baked with hints of onions and peppers topped with crisp pancetta.
A heaping bowl of cultivated Prince Edward Island mussels and Rhode Island clams steamed in a garlic white wine stock, touch of tomato, served with pepper toast.
Spring rolls filled with rock shrimp, lobster, and vegetables served with a spicy dipping sauce.
A Neopolitan Tradition-small cubes of veal hearts simmered in a spicy pomodoro sauce, distinctly delicious.
DeCecco spaghetti sautéed with lots of garlic and olive oil, touch of hot pepperoncino.
Baked jumbo shrimp wrapped in pancetta topped with a Madeira sauce.
Escarole, white kidney beans simmered in a chicken broth
Cheese tortellini in a pesto vegetable stock
Pasta with white kidney beans in a loose broth
Orecchiette pasta tossed with sausage meat, diced red peppers, onions in an olive oil garlic sauce.
Penne with julienne of grilled chicken breast, fresh asparagus, sun-dried tomatoes, touch of cream
Large tubular pasta with filetto di pomodoro, drizzled with premium vodka, finished with a touch of cream.
Oreccheitte pasta sautéed with cubed portabella mushrooms, fresh spinach in a lobster sauce, touch of cream
Daily fresh made potato dumplings in a meatless light ragout topped with cubed fresh mozzarella and fresh basil.
Large tubular pasta with calamari, scallops, shrimp and Mediterranean clams in a light pomodoro sauce.
Over-sized spaghetti tossed with cubed pancetta, onion and pecorino Romano in a plum tomato sauce sprinkled with pepperoncino.
DeCecco spaghetti with Mediterranean clams in a olive oil and garlic sauce, touch of pomodoro.
Daily fresh made potato dumplings pan seared with rock shrimp, broccoli raab and kidney beans garlic, olive oil.
Over-sized spaghetti, thinly sliced eggplant in a pomodoro ragout, topped with dry ricotta cheese, basil.
Grilled boneless breast of chicken sautéed with portabella mushrooms, roasted peppers, asparagus in a garlic rosemary sauce.
Grilled boneless breast of chicken sautéed with asparagus, fresh artichoke hearts, wild mushrooms, fresh tomatoes in a white wine sauce.
Boneless breast of chicken layered with prosciutto, smoked mozzarella, served with fresh artichoke hearts and shitake mushrooms in a white wine sauce.
Thinly sliced veal, dipped in egg batter, layered with prosciutto, eggplant and mozzarella, in a light sauce with peas.
Veal rolled with spinach, sun-dried tomatoes, pignoli nuts, Gorgonzola cheese, in a fresh tomato and wild mushroom cognac sauce.
Thinly sliced veal dipped in egg batter, layered with prosciutto and mozzarella, lemon white wine sauce over sauteéd spinach.
Grilled certified Angus N.Y. strip steak topped with shitake mushrooms and caramelized onions.
Certified Angus N.Y. strip steak rubbed with cracked black peppercorns, grilled and finished in a cognac sauce.
Grilled pork chop served with sautéed broccoli rabe.
Day boat Cod, pan seared in a light pomodoro sauce scented with fresh oregano, served with angel hair pasta.
Morsels of shrimps, scallops, calamari, lobster and Mediterranean clams simmered in a light tomato stock with Arborio rice.
Jumbo shrimp sautéed with wild mushrooms, sun-dried tomatoes, Italian olives, served over angel hair pasta.
Jumbo shrimp in a Madeira cream sauce served with garlic mashed potatoes and vegetables.
Jumbo shrimp and sea scallops in a fresh herb pomodoro sauce served over linguine.
Blackened fresh salmon filet over asparagus risotto drizzled with basil infused olive oil.
Lobster tail, clams, calamari, scallops, shrimp and mussels in a spicy marinara sauce over linguine. Fra Diavolo upon request.
Espresso and amaretto soaked lady fingers layered with a mascarpone cream topped with chocolate shavings.
White chocolate infused crème brulee with a caramelized sugar crust.
Our own triple cream N.Y. Style cheesecake topped with fresh strawberries.
Layers of decadent chocolate cake and chocolate ganache.
Vanilla and chocolate ice cream truffle with a nut and cherry center covered in a chocolate shell.
Mango, passion fruit and raspberry sorbet coated in white chocolate with chocolate drizzle.
Layers of rich vanilla and chocolate mousse with a cherry center, coated with chocolate ganache.
Chantilly cream surrounded by puff pastry, topped with chocolate sauce.
Choose your flavor served in its own natural shell. | Lemon | Mandarin | Coconut | Peach | Chocolate
Coffee gelato with a heart of chocolate syrup covered with meringue sprinkles.
Shortbread tart with a lemon creme filling topped with pignoli nuts and powdered sugar.
A delicious dessert imported from Italy - Chocolate covered cannoli shell filled with cannoli gelato, sprinkled with candied fruit and crushed pistachio.