Ristorante Luce

sea scallops, shrimp, scungilli, and squid served chilled with a lemon, extra virgin olive oil dressing.

radicchio, belgium endive, arugula, romaine, topped with pignoli nuts drizzled with olive oil and balsamic vinegar.

escarole, white kidney beans simmered in a chicken broth.

orecchiette pasta tossed with sausage meat, diced red peppers, onions in an olive oil garlic sauce.

fresh, black pearl salmon filet, pan seared in a light, oregano scented pomodoro sauce, served with angel hair pasta.