Lucatino Italian Taverna

4.6%

5.4%

5.4%

4.2%

5.0%

4.2%

5.0%

4.5%

6.2%

4.2%

4.2%

4.4%

5.3%

5.1%

5.0%

5.3%

5.6%

8.2%

5.2%

7.5%

9.5%

4.5%

Sautéed with Garlic, Hot & Sweet Peppers, White Wine, and Olive Oil

Sautéed with Garlic, Hot & Sweet Peppers, White Wine, and Olive Oil

Sautéed in a rich Marsala Wine and Mushroom Sauce, served over Linguini

Sautéed in a rich Marsala Wine and Mushroom Sauce, served over Linguini

Golden-fried Cutlet finished with Arugula, Lemon, and grated Romano

Golden-fried Cutlet finished with Arugula, Lemon, and grated Romano

Crispy Breaded Cutlet baked with House Red Sauce, Melted Mozzarella, and Provolone, served over Spaghetti

Crispy Breaded Cutlet baked with House Red Sauce, Melted Mozzarella, and Provolone, served over Spaghetti

Pan-seared in a bright Lemon-Butter Caper Sauce with Mushrooms, served over Linguini

Pan-seared in a bright Lemon-Butter Caper Sauce with Mushrooms, served over Linguini

Aperol, Prosecco, Splash of Soda. Italy's favorite summer cocktail

Nero D' Avola Red with Rotating Fruits and Liquors

Ketel One, Limoncello, Fresh Lemon, Simple Syrup. A crisp twist on the classic martini

Bulliet Rye, Averna, Aromatic, Orange Bitters

Teremana Resposado, Disaronno Amaretto, Grand Ma

Blue Coat Gin, Sweet Vermouth, Campari. A timeless Italian aperitif

Bombay Saphire, St. Germain Elderflower Liquor, Fresh Lemon Juice

Kinsey Bourbon, Demerara Syrup, Orange Bitters

Bold Italian Chili Oil with smoky heat and just the right kick

Creamy White Beans whipped with Garlic, Lemon, and Olive Oil

Slice Spice with Oregano, Basil, Red Pepper Flakes, and Cheese steeped in Extra-Virgin Olive Oil

Two dips or oils

Extra-Virgin Olive Oil infused with classic Italian Herbs for a fragrant, savory drizzle

Creamy Italian Mascarpone blended with Fresh Basil Pesto

Slow-roasted Garlic mashed into Extra-Virgin Olive Oil

Our slow-simmered Red Sauce with Tomatoes, Beef, Pork, & Veal, and generations of Italian-American tradition

Whipped Butter infused with Earthy Black Truffle

Silky Whipped Ricotta finished with Sweet-Heat Hot Honey

Golden-fried Chicken Milanese topped with fresh Mozzarella, Arugula, Lemon, and Olive Oil

Our Housemade Meatballs and Red Sauce, topped with melted Provolone & Mozzarella

Slow-roasted Porchetta topped with Stracciatella Cheese, Arugula, Lemon, and Olive Oil

Salami, Fresh Mozzarella, Basil Pesto, and Arugula

Hot Sausage topped with Mozzarella, Provolone Cheese, and sautéed Green & Red Peppers

Salami, Fresh Mozzarella, and Arugula topped with Calabrian Chili and a Drizzle of Hot Honey

Silky Prosciutto and Stracciatella topped with Arugula, Lemon, and Olive Oil

Sautéed Veal topped with Hot & Sweet Peppers, sliced Provolone, and Mozzarella

Crispy Chicken Cutlet smothered in Vodka Sauce topped with melted Mozzarella & Provolone

Canicatti, Sicily. The flagship white wine of Sicily it's a nice alternative to a Pinot Grigio with a fresh, apple tartness that pops and gives way to a savory salinity.

Canicatti 'Corolla', Sicily. The flagship red wine of Sicily, it's well-balanced, medium-bodied and has a juicy, fresh flavor that is a nice pivot from Pinot Noir.

San Pellegrino Limonata, Fresh Lemon, Lavender Syrup, Basil

San Pellegrino Blood Orange, Pomegranate, Ginger Beer, Rosemary

Linguini with tender Clams, Garlic, and Wine, in our House Red Sauce or Bright White Garlic-Wine Broth

Spaghetti with Garlic, Olive Oil, and Chili Flakes

Rigatoni with silky Tomato-Cream Vodka Sauce

Fuseli with Fresh Basil Pesto, Garlic, Olive Oil, and Parmigiano

Spaghetti with Olives, Capers, Garlic, and Chili Flakes sautéed in a Spicy Red Sauce

Rigatoni with slow-simmered House Red Sauce, Beef, Pork, & Veal, just like his Nonna's

Elena Fucci, Basilicata. This full, rustic, smoky & earthy wine grown in volcanic soil is an excellent Cab Sav pivot and pairs perfectly with our Sunday Sauce.

La Gironda "La Lippa", Piedmont. A medium-bodied, easy drinker with great balance, this is an excellent pivot or alternative to Pinot Noir.

Lambardi, Tuscany. The iconic red of Tuscany, these 100% Sangiovese grapes spend 29 months in Slovenian oak and that long aging yields a soft & smooth, yet powerful wine.

Ca De Baio "Lodoli", Piedmont. This Medium-bodied Red Zin or Malbec alternative is not too dry, sweet or tannic. Ruby red with purplish highlights, and fruity overtones.

Venea 'Vestigo', Abruzzo. This medium bodied red spends 6-9 months in oak and is a Malbec alternative. It's a little smoky and the maker has ties to the Burgh.

Venea Borioso, Abruzzi. From Bolgheri, birthplace of the Super Tuscan, this blend of Sangiovese, Cabernet Sauvignon and Syrah with notes of red fruit and a dynamic fresh mouthfeel.

Ca De Baio, Piemonte (Langhe subapp). One of the iconic wines of Italy, this brick-red expression is dry, slightly tannic and very easy-drinking...Like Pinot Noir meets Sangiovese.

Lambardi, Tuscany. Deep, rich, smoky, tarry, inky – a bold & powerful wine of 100% Montepulciano D'Abruzzo grapes spend 18 months in small French oak barriques.

Giovanni Chiappini "Ferruggini', Tuscany. This "Baby Brunello" of 100% Sangiovese from a single vineyard at 350 meters is a true boutique, small production wine of 25,000 bottles or less. It's a high acid wine that's rounded out by 14 months in large format Slovenian oak barrels.

Fresh Arugula, Orange Slices, Chopped Pistachios, and Feta Cheese with a Lemon Vinaigrette

Chopped Romaine, grated Romano, and Focaccia Croutons, tossed in our House Caesar Dressing

Romaine, Salami, Provolone, Tomato, Olives, Chickpeas, and Shallot Vinaigrette

Golden, crispy Risotto filled with Seasoned Meat and Sweet Peas, served over our House Red Sauce

Tender Calamari Lightly Breaded and Fried, tossed with Spicy Red & Green Peppers and served with our House Red Sauce for dipping

Pan Fried Hot Peppers tossed with Toasted Garlic and Olive Oil

Lightly Breaded Zucchini fried golden, served with our House Red Sauce for dipping

Rustic sautéed Escarole and Creamy Cannellini Beans with Garlic and Olive Oil, simmered in Stock, and finished with Grated Romano Cheese

A chef-selected board of Italian Cured Meats and Cheeses with Focaccia and Seasonal Accompaniments

Plump Mussels steamed with Garlic, Herbs, and Chili Flakes. Choose Spicy House Red Sauce or Bright White Garlic-Wine Broth

Hand-cut Fresh Provolone breaded and fried crisp, served with our House Red Sauce for dipping

Hot Banana Peppers filled with Beef, Pork, & Veal, baked in our House Red Sauce with melted Mozzarella, Provolone, and finished with Grated Romano Cheese

House-made Beef, Pork, & Veal Meatballs simmered in our House Red Sauce, topped with Stracciatella and Grated Romano Cheese

House Red Sauce and Fresh Mozzarella finished with Basil, Olive Oil, and Romano Cheese

Provolone and Mozzarella Cheese topped with slow-roasted Porchetta and finished with Basil Pesto

Extra Virgin Oil and Garlic topped with Mozzarella and Provolone, finished with Lemon & Oil tossed Arugula and Thin Prosciutto

House Red Sauce, Salami, Mozzarella, Provolone, and Calabrian Chili, finished with Hot Honey

Mozzarella, Provolone, Italian Sausage, roasted Green & Red peppers with a roasted Garlic Sauce, finished with Romano Cheese

House-made Vodka Sauce and Mozzarella, Provolone, finished with Romano Cheese and Fresh Basil

Mozzarella, Provolone, Olive Oil, Garlic, and chopped Clams, finished with Oregano, grated Romano Cheese, and Lemon

Tenuta Spinelli, Marche. Not to be confused with the cheese of the same name – apple, pear, white peach and tropical fruits aromas mingle together with floral notes, similar to a Sauvignon Blanc.

Platten, Alto Adige. Grown at high elevations in the foothills of the Alps, this Pinot Grigio yields a distinctive aroma of white peaches, fresh flowers and citrus fruits. An expressive wine with a mineral, salty finish.

Tenuta Di Castellaro, Lipari/Sicily. From Lipari, this is a brig