April 8, 2020

Luci Ancora Menu

Due to ingredient availability, menu is subject to change ~ please inquire. Certain dishes on our menu may be altered to satisfy dietary needs. Please inquire with the staff. Please note our most up-to-date offerings and daily specials can be found via our online ordering system.

Veg ~ vegetarian     GF ~ gluten free


  • polenta fritta ~ fried polenta, braised pork roast, tomato coulis + local greens (gf) 14
  • mozzarella en carrozza ~ panko breaded & fried housemade mozzarella + tomato, olive oil and garlic 14
  • pizzetta ~ heritage grain pizzetta topped with roasted cauliflower, shiitake mushrooms, truffle oil + parmesan 13
  • crostini ~ housemade flatbread, Sandra Jean’s organic egg, olive oil + scallion 12


  • insalata cesare ~ romaine lettuce, Caesar anchovy dressing + housemade croutons  (veg gf less croutons) 7 / 12
  • insalata mista ~ hydroponic lettuce + carrots, zucchini & housemade buttermilk dressing (gf) 7/12


* Our fresh pasta is made in-house with Sunrise Flour Mill  Ancient/Heritage Grains which does not adversely affect those who have gluten sensitivities.

  • fettuccine* con manzo brasato ~ housemade fettuccine, braised beef short rib, mushrooms & au jus 22
  • fettuccini* con funghi ~ wild mushrooms, truffle oil + parmesan butter  (veg)  18
  • linguine alla primavera – rustichella linguine, assorted vegetables, garlic + olive oil 16
  • penne alla luci ~ tubular pasta, diced chicken breast, broccoli, extra virgin olive oil, chicken broth, + garnished with fresh tomatoes 17
  • spaghetti ai frutti di mare ~ housemade heritage wheat spaghetti, seafood of the day, fire roasted tomato & pepper sauce 19
  • risotto ~ simmered arborio rice, lemon & parmesan + slow cooked chicken thighs 17
  • spaghetti carbonara – rustichella spaghetti, bacon eggs, parmesan, + black pepper 16

* A note about our fresh pasta made with Ancient/Heritage Grains Flour. Proprietors, Darrold and Marty Glenville, have dedicated themselves to the mission of bringing back Heritage Wheat that our ancestors ate. The modern developments in grain have made it difficult for some people to digest, but that doesn’t necessarily mean they need to change to a gluten-free diet. These superior stone-ground flours aren’t just for those who experience problems with gluten. Many people use Heritage Wheat because it truly tastes like wheat and results in delicious pastries, breads, pasta and pizza. We are ecstatic about introducing our customers to this superior product which not only is tasty but healthy.


  • maiale al marsala ~ seared Duroc pork prime rib + marsala reduction & vegetables (gf) 25
  • manzo ~ aged & grilled Midwest New York Strip + spinach & ricotta gnocchi tossed with ricotta cheese & herbs 31″
  • saltimbocca ~ seared chicken breast layered with prosciutto & fontina cheese, simmered tomato & sage + potato (gf) 22


  • all housemade desserts – please inquire about our desserts offerings