~ lunch ~

starters

TR A DITIONA L CA ESARromaine lettuce, egg and croûtons

tossed with romano cheese 8

W EDGEiceberg lettuce wedge topped with bacon

and bleu cheese crumbles 9

JACKSON STOKES SA L A Dromaine lettuce, corn, chopped tomatoes, egg, lobster meat,

avocado, and bacon with Italian caesar dressing 20

BEET S A L A Dbeets topped with toasted almonds

and goat cheese served with our champagne vinaigrette 12

salads

FRENCH ONIONtopped with homemade croûtons, gruyere and

provolone cheeses, then baked golden brown 6

LOBSTER BISQUEtopped with chopped lobster and finished with cognac 8

soup

LOBSTER OR JUMBO LUMP CRAB MEATMAC & CHEESE

cavitappi pasta baked in a cast iron skillet with cooper and aged white cheddar cheeses and a hint of truffle oil 16

A RUGU L Afresh baby arugula, oven-roasted tomatoes, couscous

and quinoa blend, red onion, toasted walnuts, and goat cheese with lemon thyme vinaigrette 12

COBB S A L A Dchopped romaine, white corn, colby-jack cheese,

grape tomatoes, black beans, smoked apple bacon,onions, avocado, and hard boiled egg

with chipotle ranch dressing 12

M A K E I T A M E A L!add to your salad: chicken 6 · shrimp 3 each · filet mignon 3-4oz. 10 · salmon 8

FRIED OYSTERSserved with tartar sauce for dipping 16

JACKSON TA RTA REsushi grade ahi tuna, served raw,

mixed with onions, avocado, jalapeños, cilantro, tossed with white rice vinegar and extra virgin olive oil 17

OYSTERS ON THE H A LF SHELLhalf dozen fresh oysters

served with cocktail sauce and lemon 18

FRESH-SHUCKED CL A MS half dozen fresh clams served with

cocktail sauce and lemon, served icy cold 7

A LL-STA R W INGSone pound of jumbo wings slow-roasted, deep fried,

then grilled and tossed in your choice of: house hot sauce, garlic parmesan, or chipotle barbecue, served with homemade bleu cheese, celery and carrots 16

BEEF CA RPACCIOarugula, lemon zest, extra virgin olive oil,

thinly sliced beef topped with shaved parmesan 16

TOM ATO TOW ER homemade mozzarella cheese layered with

beef steak tomatoes, wrapped with prosciutto then finished with extra virgin olive oil and balsamic glaze 16

A RTISA N MEATS & CHEESESask your server for today’s selection 16

wraps burgersALL BURGERS ARE 8 oz. ANGUS BEEF

served on a grilled brioche bun

PL A I N BU RGER 10

CH EESEBU RGER 11

JACK SON STOK ES BU RGERtopped with bacon, onions,

and american cheese 12

G OOD FAT BU RGERavocado, red onions and tomato 12

T I F FA N Y BL EU BU RGERbleu cheese crumbles, A-1 sauce, fried onions,

lettuce, tomato and chipotle mayo 12

M EDFOR D BU RGERprovolone cheese, fried onions, long hots, cherry hot peppers, and chipotle mayo 12

BL ACK EN ED BU RGERseasoned blackened burger topped with

cherry hot peppers, lettuce, tomato, and bleu cheese crumbles 12

S A L MON BU RGERsautéed spinach, tomato, onion,

drizzled with a lemon vinaigrette 12

CH ICK EN C A ES A R W R A Pchicken breast, romaine lettuce and caesar dressing 9

LOBST ER W R A Plobster meat, julienne cucumbers, romaine lettuce,

carrots and caesar dressing 17

S A L MON W R A Praw spinach, bleu cheese crumbles and blackened salmon,

drizzled with our homemade balsamic vinaigrette 17

PR I M AV ER Asautéed herb vegetables in extra virgin olive oil 9

f lat breadpersonal size individual pizza

your choice 9 ~

M A RGH ER I TA

M E X IC A Ncorn, long hots, chicken and cheese

W H I T E V EGETA BL Espinach, broccoli rabe, and cheese

T RU F F L E PI Efried onions, mushrooms and steak

C A PR ESE F L AT BR E A D extra virgin olive oil, chopped tomato, red onion,

proscuitto, arugula, shaved parmigiano reggiano cheese and balsamic reduction

specialty sandwichesPR I M E R I B S A N DW ICH

provolone cheese, sautéed mushrooms and onions, served with au jus and fresh horseradish 14

CR A B C A K E S A N D W I C H

lettuce, tomato, red onion and a side of tartar sauce mp

GR I L L ED CH ICK EN AVOC A DO

sriracha aioli, tomato and red onion on a grilled brioche bun 10

GR I L L ED CH ICK ENprovolone cheese, spinach, long hots,

on a grilled brioche bun 10

GR I L L ED CH ICK EN BROCCOL I R A BEtopped with provolone cheese on a grilled brioche bun 10

PU L L ED POR Ksharp provolone cheese

and long hots served with au jus 12

all sandwiches, wraps and burgers are served with friesyou may substitute a small house salad, caesar salad, or fruit cup for additional $2

gluten free buns and gluten free wraps available for additional $2

PLEASE LET YOUR SERVER KNOW IF YOU HAVE ANY SPECIAL DIETARY RESTRICTIONS.

We are able to accommodate some special dietary requirements and food allergies.

sides

lucianodining.com

VISIT OUR OTHER LOCATIONS

PHILADELPHIA, PA

MEDFORD, NJ

LONGPORT, NJ

MARGATE, NJ

BERLIN, NJ

WE PREPARE OUR STEAKS TO INTERNAL TEMPERATURES AS SHOWN BELOW:

RARE 120° to 130°F MEDIUM-RARE 130° to 135°F

MEDIUM 140° to 150°F MEDIUM-WELL 155° to 165°F

WELL DONE 170°FPLEASE NOTE: Consuming raw or undercooked meats, poultry, seafood,

shellfish, or eggs may increase your risk of foodborne illness.

Little Buddies

Cheeseburger

all served with fries – or – substitute mashed potatoes and vegetables or a small salad

your choice 9

Pasta with Sauce and Meatballs

Grilled Cheese Sandwich

Mac and Cheese with Chicken Fingers

Chicken Fingers

Baked Potato 7

Garlic Truffle Smashed Potatoes 7

Herb Parmesian Truffle Fries 7

Grilled Balsamic Asparagus 7

Fire-Grilled Brussel Sprouts 7

Grilled Vegetables 7

Long Hots 6

Mac & Cheese 8

Sautéed Mushroom & Onion Medley 7

for children 10 years of age or under