Carlucci's Italian Grill Menu

Romaine and spring mix tossed with glazed walnuts, sliced apples, dried cherries, and crumbled bleu cheese, drizzled with homemade cranberry vinaigrette.

A mixed cold antipasto plate of prosciutto, soppressata, salami, sharp provolone, fresh mozzarella, roasted peppers, Kalamata olives, artichoke hearts, and grilled zucchini.

Fresh mozzarella and tomatoes garnished with roasted peppers, marinated eggplant, zucchini, olives, and basil, served with balsamic vinaigrette on the side.

Toasted bread topped with fresh tomatoes and herbs.

A half dozen broiled clams topped with lemon saffron sauce, onions, peppers, and bacon.

Classic Italian rice ball stuffed with spinach, served with marinara sauce.

Fried calamari served with marinara sauce.

Thinly sliced and lightly battered eggplant rolled with crab cake and baked, topped with a creamy mushroom sauce.

Fried calamari tossed with honey, red wine, and cherry hot peppers.

Crispy shrimp tossed in a creamy, spicy sauce.

Jumbo scallops stuffed with horseradish and crabmeat, wrapped with bacon, grilled, and served with lemon saffron sauce and sautéed spinach.

Battered cauliflower with spices, deep-fried and served with marinara sauce.

Sautéed with garlic, olive oil, Italian herbs, and white wine or marinara sauce.

Hearty Italian soup of cannellini beans and pasta in a savory tomato broth.

Romaine and spring mix tossed with glazed walnuts, sliced apples, dried cherries, and crumbled bleu cheese, drizzled with homemade cranberry vinaigrette.

Fresh mozzarella and tomatoes garnished with roasted peppers, marinated eggplant, zucchini, olives, and basil, served with balsamic vinaigrette on the side.

Breaded or grilled chicken strips tossed with arugula, fresh mozzarella, and a touch of balsamic reduction.

Romaine and field greens with cucumbers and tomatoes, topped with grilled chicken, crispy bacon, and melted mozzarella. Served with balsamic dressing on the side.

Jumbo shrimp, burrata cheese, fresh tomatoes, asparagus, arugula, salami, roasted peppers, zucchini, and prosciutto di Parma, marinated in garlic olive oil.

Romaine lettuce, spring mix, tomatoes, and cucumbers, served with dressing on the side.

Marinated baby shrimp, scallops, and calamari served over spring mix and romaine with tomatoes, cucumbers, olives, roasted peppers, and artichokes.

Crisp romaine tossed in creamy Caesar dressing with croutons and Parmesan, topped with grilled chicken.

Crispy romaine lettuce, dried cranberries, pecans, fresh mango strips, and grilled shrimp tossed with mango dressing.

Blackened fillet of salmon with arugula, cherry tomatoes, roasted peppers, and peach halves. Served with honey lemon dressing on the side.

Rich, creamy seafood bisque brimming with the flavors of the sea.

One quart of the chef's soup of the day.

Traditional Italian pie with fresh imported mozzarella, tomato sauce, olive oil, and basil.

White cheese pizza topped with our delicious flambéed penne vodka.

Traditional pie with cheese, tomato sauce, olive oil, and basil.

Prosciutto, mushrooms, artichokes, and black olives with cheese and tomato sauce.

Freshly baked wood-fired Italian bread, soft and airy inside.

A pizza divided into quarters and topped individually with mushrooms, artichokes, spinach, and roasted peppers.

Cheeseless with marinara sauce, chopped tomato, olive oil, fresh garlic, and basil.

White cheese pie with arugula, imported prosciutto di Parma, and balsamic reduction glaze.

Grilled chicken strips and mushrooms in a creamy vodka sauce, tossed with cheese pasta pockets.

Jumbo lump crabmeat tossed in a pink cream sauce with chopped fresh tomatoes, served with capellini.

Two baked crab cakes served over capellini with a lemon, butter, garlic, and saffron sauce.

Grilled chicken strips and jumbo shrimp sautéed with bacon, asparagus, and sun-dried tomatoes in a vodka sauce, tossed with penne pasta.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Sautéed chicken breast and baby shrimp in a light tomato sauce, topped with mozzarella and seasoned breadcrumbs and served over penne.

Grilled chicken strips in a creamy basil sauce, tossed with cheese pasta pockets.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Cheese ravioli served in a creamy pink sauce with spinach and topped with mozzarella cheese.

Breaded eggplant deep fried, topped with spinach, roasted peppers, and mozzarella cheese over fettuccine with Alfredo sauce.

Portobello mushrooms topped with broccoli, spinach, artichokes, roasted peppers, provolone cheese, and mozzarella cheese over penne with arrabbiata sauce.

Made with your choice of marinara, Alfredo, pesto, or pink sauce.

Grilled fillet of salmon, scallops, and shrimp served over a bed of vegetables with lemon saffron sauce.

Grilled salmon topped with diced mango, peppers, onions, and tomatoes with a touch of spice, served with a baked potato and asparagus.

Baked tilapia fillet with lemon seasoning, served over sautéed spinach and garlic cherry tomatoes in a Chardonnay sauce.

Grilled chicken strips, sausage, shrimp, onions, and sun-dried tomatoes tossed with penne in a rosemary, garlic, and Chardonnay sauce.

Fillet of cod in a light white wine sauce, topped with Tuscan glaze and lemon, served with asparagus, grilled vegetables, and potatoes.

Grilled chicken breast topped with spinach and mozzarella cheese, served on sautéed mushrooms in a white wine sauce over vegetables.

Chicken breast served with garlic and olive oil, sautéed broccoli rabe, and roasted red peppers.

Chicken breast and skewered shrimp with asparagus in a cherry tomato, garlic, and white wine sauce, topped with mozzarella cheese over capellini pasta.

Breaded chicken stuffed with ham and fontina cheese, served in a cream sauce with fresh tomatoes and peas over pappardelle pasta.

Boneless chicken breast dipped in egg batter and sautéed in a light lemon wine sauce, served over linguine.

Chicken with sautéed artichokes, mushrooms, and sun-dried tomatoes in a garlic, lemon, and white wine sauce.

Clams, mussels, shrimp, and calamari simmered in your choice of white wine, garlic, and oil sauce or red marinara sauce, served over linguine.

Lightly sautéed chicken with asparagus and jumbo lump crabmeat in a champagne cream sauce with house vegetables or pasta.

Lightly sautéed veal medallions with asparagus and jumbo lump crabmeat in a champagne cream sauce with house vegetables or pasta.

Breaded chicken breast topped with prosciutto, spinach, and mozzarella, served over tortellini in an Alfredo sauce.

Grilled chicken breast sautéed with broccoli rabe, sun-dried tomatoes, and roasted peppers, topped with smoked mozzarella in a light marinara sauce and served on a bed of farfalle.

Stuffed eggplant with ricotta cheese and fresh mozzarella in marinara sauce over spinach.

Linguine pasta in a white wine sauce with clams.

Breaded chicken breast topped with prosciutto, spinach, and mozzarella, served over tortellini in an Alfredo sauce.

Two baked crab cakes served over capellini with a lemon, butter, garlic, and saffron sauce.

Lightly sautéed chicken with asparagus and jumbo lump crabmeat in a champagne cream sauce with house vegetables or pasta.

Baked tilapia fillet with lemon seasoning, served over sautéed spinach and garlic cherry tomatoes in a Chardonnay sauce.

Cheese ravioli served in a creamy pink sauce with spinach and topped with mozzarella cheese.

Layers of pasta, seasoned ground meat, tomato sauce, and melted cheese, baked until bubbling.

Penne with prosciutto in a flambéed vodka blush cream sauce.

Oven-baked penne pasta topped with mozzarella cheese, sausage, meatballs, peas, onions, and tomato sauce.

Shrimp, mussels, and clams sautéed in garlic and oil with white wine and cherry tomatoes, served over linguine.

Penne pasta tossed with sweet sausage and broccoli rabe in garlic and oil.

Pink Bolognese sauce with peas and mushrooms, tossed with bow-tie pasta.

Fettuccine pasta with chicken tossed in a creamy Alfredo sauce.

Made with your choice of marinara, Alfredo, pesto, or pink sauce.

Rich and creamy fettuccine pasta in Alfredo sauce.

Meatballs tossed with linguine in marinara sauce.

Sautéed broccoli rabe with garlic and olive oil.

A side of sliced grilled chicken breast.

Classic Italian dessert of espresso-soaked ladyfingers layered with sweet mascarpone cream and dusted with cocoa.

Strawberry, pistachio, and chocolate gelato coated with chocolate and drizzled with white chocolate.

Spanish-style layered gelato cup with rich, creamy flavors.

Crisp pastry shell filled with sweet ricotta cream and chocolate chips.

Espresso topped with steamed and foamed milk.

Penne in a mild, creamy tomato vodka sauce.

Breaded chicken breast, lettuce, tomato, & raw onions with buffalo sauce.

Grilled chicken, buffalo sauce, tomatoes, and lettuce.

12-inch roll. Grilled chicken breast topped with roasted peppers and sharp provolone.

Topped with tomato sauce & mozzarella.

Topped with tomato sauce & mozzarella.

Grilled chicken breast, sautéed spinach, and melted mozzarella served on focaccia bread.

Grilled chicken breast topped with melted mozzarella, mushrooms, and onions on focaccia bread.

A mixed cold antipasto plate of prosciutto, soppressata, salami, sharp provolone, fresh mozzarella, roasted peppers, Kalamata olives, artichoke hearts, and grilled zucchini.

Classic Italian rice ball stuffed with spinach, served with marinara sauce.

A half dozen broiled clams topped with lemon saffron sauce, onions, peppers, and bacon.

Fried calamari served with marinara sauce.

Battered cauliflower with spices, deep-fried and served with marinara sauce.

Jumbo scallops stuffed with horseradish and crabmeat, wrapped with bacon, grilled, and served with lemon saffron sauce and sautéed spinach.

Crispy shrimp tossed in a creamy, spicy sauce.

Fried calamari tossed with honey, red wine, and cherry hot peppers.

Sautéed with garlic, olive oil, Italian herbs, and white wine or marinara sauce.

Hearty Italian soup of cannellini beans and pasta in a savory tomato broth.

Romaine and spring mix tossed with glazed walnuts, sliced apples, dried cherries, and crumbled bleu cheese, drizzled with homemade cranberry vinaigrette.

Fresh mozzarella and tomatoes garnished with roasted peppers, marinated eggplant, zucchini, olives, and basil, served with balsamic vinaigrette on the side.

Breaded or grilled chicken strips tossed with arugula, fresh mozzarella, and a touch of balsamic reduction.

Romaine and field greens with cucumbers and tomatoes, topped with grilled chicken, crispy bacon, and melted mozzarella. Served with balsamic dressing on the side.

Blackened fillet of salmon with arugula, cherry tomatoes, roasted peppers, and peach halves. Served with honey lemon dressing on the side.

Rich, creamy seafood bisque brimming with the flavors of the sea.

Traditional Italian pie with fresh imported mozzarella, tomato sauce, olive oil, and basil.

A pizza divided into quarters and topped individually with mushrooms, artichokes, spinach, and roasted peppers.

Cheeseless with marinara sauce, chopped tomato, olive oil, fresh garlic, and basil.

White cheese pizza topped with our delicious flambéed penne vodka.

Traditional pie with cheese, tomato sauce, olive oil, and basil.

Prosciutto, mushrooms, artichokes, and black olives with cheese and tomato sauce.

Grilled chicken strips and mushrooms in a creamy vodka sauce, tossed with cheese pasta pockets.

Jumbo lump crabmeat tossed in a pink cream sauce with chopped fresh tomatoes, served with capellini.

Two baked crab cakes served over capellini with a lemon, butter, garlic, and saffron sauce.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Grilled chicken strips and jumbo shrimp sautéed with bacon, asparagus, and sun-dried tomatoes in a vodka sauce, tossed with penne pasta.

Grilled chicken strips in a creamy basil sauce, tossed with cheese pasta pockets.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Topped with tomato sauce and mozzarella cheese, served with pasta or vegetables.

Sautéed chicken breast and baby shrimp in a light tomato sauce, topped with mozzarella and seasoned breadcrumbs and served over penne.

Cheese ravioli served in a creamy pink sauce with spinach and topped with mozzarella cheese.

Breaded eggplant deep fried, topped with spinach, roasted peppers, and mozzarella cheese over fettuccine with Alfredo sauce.

Portobello mushrooms topped with broccoli, spinach, artichokes, roasted peppers, provolone cheese, and mozzarella cheese over penne with arrabbiata sauce.

Made with your choice of marinara, Alfredo, pesto, or pink sauce.

Grilled fillet of salmon, scallops, and shrimp served over a bed of vegetables with lemon saffron sauce.

Grilled salmon topped with diced mango, peppers, onions, and tomatoes with a touch of spice, served with a baked potato and asparagus.

Baked tilapia fillet with lemon seasoning, served over sautéed spinach and garlic cherry tomatoes in a Chardonnay sauce.

Grilled chicken strips, sausage, shrimp, onions, and sun-dried tomatoes tossed with penne in a rosemary, garlic, and Chardonnay sauce.

Fillet of cod in a light white wine sauce, topped with Tuscan glaze and lemon, served with asparagus, grilled vegetables, and potatoes.

Grilled chicken breast topped with spinach and mozzarella cheese, served on sautéed mushrooms in a white wine sauce over vegetables.

Chicken breast served with garlic and olive oil, sautéed broccoli rabe, and roasted red peppers.

Chicken breast and skewered shrimp with asparagus in a cherry tomato, garlic, and white wine sauce, topped with mozzarella cheese over capellini pasta.

Breaded chicken stuffed with ham and fontina cheese, served in a cream sauce with fresh tomatoes and peas over pappardelle pasta.

Boneless chicken breast dipped in egg batter and sautéed in a light lemon wine sauce, served over linguine.

Lightly sautéed veal medallions with asparagus and jumbo lump crabmeat in a champagne cream sauce with house vegetables or pasta.

Linguine pasta in a white wine sauce with clams.

Grilled chicken breast sautéed with broccoli rabe, sun-dried tomatoes, and roasted peppers, topped with smoked mozzarella in a light marinara sauce and served on a bed of farfalle.

Clams, mussels, shrimp, and calamari simmered in your choice of white wine, garlic, and oil sauce or red marinara sauce, served over linguine.

Stuffed eggplant with ricotta cheese and fresh mozzarella in marinara sauce over spinach.

Lightly sautéed chicken with asparagus and jumbo lump crabmeat in a champagne cream sauce with house vegetables or pasta.

Chicken with sautéed artichokes, mushrooms, and sun-dried tomatoes in a garlic, lemon, and white wine sauce.

Breaded chicken breast topped with prosciutto, spinach, and mozzarella, served over tortellini in an Alfredo sauce.

Penne with prosciutto in a flambéed vodka blush cream sauce.

Layers of pasta, seasoned ground meat, tomato sauce, and melted cheese, baked until bubbling.

Penne pasta tossed with sweet sausage and broccoli rabe in garlic and oil.

Pink Bolognese sauce with peas and mushrooms, tossed with bow-tie pasta.

Shrimp, mussels, and clams sautéed in garlic and oil with white wine and cherry tomatoes, served over linguine.

Oven-baked penne pasta topped with mozzarella cheese, sausage, meatballs, peas, onions, and tomato sauce.

Meatballs tossed with linguine in marinara sauce.

Oven-baked penne pasta topped with mozzarella cheese, sausage, meatballs, peas, onions, and tomato sauce.

Rich and creamy fettuccine pasta in Alfredo sauce.

Sautéed broccoli rabe with garlic and olive oil.

A side of sliced grilled chicken breast.

Classic Italian dessert of espresso-soaked ladyfingers layered with sweet mascarpone cream and dusted with cocoa.

Strawberry, pistachio, and chocolate gelato coated with chocolate and drizzled with white chocolate.

Spanish-style layered gelato cup with rich, creamy flavors.

Crisp pastry shell filled with sweet ricotta cream and chocolate chips.

Classic dense and creamy New York-style cheesecake.

A rich, indulgent chocolate cake for serious chocolate lovers.

Warm, custardy bread pudding with a sweet glaze.

Warm molten chocolate cake with a rich, flowing center.

Creamy coconut sorbetto served in the natural fruit shell.

Light lemon cake layered with limoncello-infused mascarpone cream.

Refreshing lemon sorbet served in the natural fruit shell.

Espresso topped with steamed and foamed milk.

Penne in a mild, creamy tomato vodka sauce.

Grilled chicken breast, sautéed spinach, and melted mozzarella served on focaccia bread.

Topped with tomato sauce & mozzarella.

Grilled chicken, buffalo sauce, tomatoes, and lettuce.

Topped with tomato sauce & mozzarella.

Topped with tomato sauce & mozzarella.

Topped with tomato sauce & mozzarella.

Grilled chicken breast topped with melted mozzarella, mushrooms, and onions on focaccia bread.

Breaded chicken breast, lettuce, tomato, & raw onions with buffalo sauce.

12-inch roll. Grilled chicken breast topped with roasted peppers and sharp provolone.