Lucia menu

A curated selection of artisanal cured meats and duck terrine, served with house-made pickles, crispy breadsticks, and potato focaccia topped with spicy chili oil and provolone cheese.

Six dried plums filled with rich, buttery foie gras.

A slice of toasted sourdough bread served with rich, fermented butter.

Fresh raw oysters served with a tangy Ruby Red grapefruit vinaigrette.

A toasted slice of bread topped with savory pork pâté, crunchy pistachios, and earthy black truffle.

A crisp endive salad served with creamy crème fraîche, bright orange segments, toasted hazelnuts, savory capers, and crunchy breadcrumbs.

A salad of roasted beets and bitter radicchio, topped with creamy robiola cheese and a crunchy breadcrumb topping.

A creamy soup made from celery root, garnished with crispy bacon and a drizzle of earthy black trumpet mushroom oil.

This appetizer features a traditional spiced pork sausage served with creamy buckwheat polenta, a soft-cooked egg, sautéed mustard greens, and a touch of fresh horseradish.

Thinly sliced cured ocean trout served with pickled cippolini onions, a creamy egg-based gribiche sauce, and trout roe.

These stamp-shaped pasta parcels are filled with smoked sweetbreads and served in a savory sauce of sage, browned butter, and balsamic vinegar.

A creamy Italian rice dish prepared with fresh crab, chives, and a rich, nutty brown butter sauce.

Fettuccine pasta tossed with slow-cooked duck, earthy maitake mushrooms, rich foie gras butter, and shaved black truffle.

Soft ricotta dumplings served in a spicy tomato sauce with cured Italian meats and bitter broccoli rabe.

This dish features tender Berkshire pork collar slow-cooked in hay, served with trumpet mushrooms, roasted fingerling potatoes, and sautéed rapini.

Pan-seared duck breast served with roasted root vegetables, sautéed kale, sweet quince, and toasted black walnuts.

Pan-seared monkfish served with chickpeas, sautéed greens, and a savory chili and olive relish.

A moist apple cake served with aromatic bay leaf-infused ice cream and a tangy buttermilk caramel sauce.

A rich Valrhona chocolate dessert infused with coffee and the bittersweet herbal notes of Cardamaro liqueur.

A buttery pastry tart filled with creamy Dulcey chocolate, toasted hazelnuts, and brown butter, finished with fresh sage and bright grapefruit.