Menus Lunch Dinner Dessert Drinks Lunch Dinner Dessert Drinks Features Lunch Appetizers Lemon Ricotta Bruschetta 19 Whipped lemon ricotta on grilled focaccia with gem tomatoes and fresh basil. Calamari 21 Semolina dusted strips of calamari, artichoke lemon tartar, and smoked paprika. Beef Carpaccio 22 Alberta beef tenderloin, lemon and olive oil vinaigrette, truffle and olive emulsions, crispy shallots, and pecorino cheese. HOKKAIDO SCALLOP CRUDO 22 Cured scallops, pistachios, cucumber, mint, and lime jalapeño vinaigrette. ROMESCO PRAWNS 28 Jumbo sautéed prawns, flamed with house limoncello, romesco sauce, and kale. Grilled Octopus 25 Kalamata olives, fingerling potatoes, pesto, and greens. SALADS Add to salad Prawns (3) 18 | Tuna 4oz 18 | Chicken breast 6oz 12 | Seared Scallop (1) 8 Luca Caesar 19 Smoked pancetta, shaved egg, and pangrattato. SHAVED BRUSSELS AND KALE 23 Creamy mustard and pecorino dressing, cranberries, pecans, and apple chips. Seared Tuna 29 Mixed greens, kalamata olives, charred corn, pickled jalapeños, cucumber, gem tomatoes, hard boiled egg, and Italian vinaigrette Fresh Burrata and Roasted Golden Beets 30 Peach and lemon vinaigrette, gem tomatoes, basil emulsion, and roasted hazelnuts. Pasta Fresh Burrata 14 add on to any pasta Linguine Vongole 28 White wine garlic sauce, fresh clams, and calabrian chili. SPAGHETTI CARBONARA 29 Crispy guanciale, egg yolk, pecorino and parmesan cheese, and black pepper. Fettuccine Ai Funghi 33 Porcini cream, roasted wild mushrooms, and fermented mushroom powder. Cavatelli Bolognese 31 Classic prime beef ragout and grana padano. Penne Al Pesto 27 Basil pesto, mascarpone cheese, daily inspired vegetables, and herbs. Pappardelle Al Manzo E Pepe 42 Alberta beef tenderloin strips, green peppercorn and brandy cream sauce, and wilted greens. Mains Chicken Parmesan 42 Spaghetti pomodoro, grana padano, and fresh greens. Grilled Arctic Char 38 White bean, saffron and leek ragout, confit gem tomatoes, and pickled fennel salad. Alberta Beef Tenderloin 65 8oz, potato purée, seasonal vegetable, and Marsala jus. Pan Seared Diver Scallops 49 Braised and fried pork belly, sweet corn purée, basil emulsion, seasonal vegetables, and bacon gastrique. Bistecca BISTECCA 195 Alberta Prime Beef. 40oz bone in ribeye steak, truffle parmesan fingerling potatoes, Luca caesar salad, and red wine veal jus. Limited Quantity Extra Sides Truffle Grana Padano Fries 12 Polenta Fries, Cheese Fondue 12 Wild Mushroom Ragout 12 Dinner Appetizers Calamari 21 Semolina dusted strips of calamari, artichoke lemon tartar, and smoked paprika. HOKKAIDO SCALLOP CRUDO 22 Cured scallops, pistachios, cucumber, mint, and lime jalapeño vinaigrette. Beef Carpaccio 22 Alberta beef tenderloin, lemon and olive oil vinaigrette, truffle and olive emulsions, crispy shallots, and pecorino cheese. ROMESCO PRAWNS 28 Jumbo sautéed prawns, flamed with house limoncello, romesco sauce, and kale. Arancini 19 Stuffed with carbonara cream and pecorino. Oysters 6for30 Served with Luca fermented hot sauce, mignonette, and lemon. Lemon Ricotta Bruschetta 19 Whipped lemon ricotta on grilled focaccia with gem tomatoes and fresh basil. Salads Luca Caesar 19 Smoked pancetta, shaved egg, and pangrattato. Grilled Octopus 25 Kalamata olives, fingerling potatoes, pesto, and greens. SHAVED BRUSSELS AND KALE 23 Creamy mustard and pecorino dressing, cranberries, pecans, and apple chips. Fresh Burrata and Roasted Golden Beets 30 Peach and lemon vinaigrette, gem tomatoes, basil emulsion, and roasted hazelnuts. SEAFOOD PLATTER SEAFOOD PLATTER 90 4 east coast oysters, 4 chilled jumbo prawns, lemon oil dressed chilled Atlantic lobster tail, smoked salmon, ahi tuna nachos, creamy cocktail sauce, Luca fermented hot sauce, mignonette, and fresh lemon. Pasta Fresh Burrata 14 add on to any pasta GNOCCHI CACIO E PEPE 29 House made gnocchi, creamy black pepper and pecorino sauce, and crispy parmesan pangrattato. Prawn and Confit Black Garlic Cream Tagliatelle 36 Sautéed jumbo prawns, spinach, and gem tomatoes. Tossed in a confit black garlic and grana padano cream sauce, with toasted garlic crumbs. Pappardelle Al Manzo E Pepe 42 Alberta beef tenderloin strips, green peppercorn and brandy cream sauce, and wilted greens. Fettuccine Ai Funghi 33 Porcini cream, roasted wild mushrooms, and fermented mushroom powder. Spicy Linguine Di Mare 48 Jumbo prawns, hokkaido scallops, fresh clams, and humboldt squid. Tossed in a spicy pomodoro sauce, topped with pangrattato. SPAGHETTI CARBONARA 29 Crispy guanciale, egg yolk, pecorino and parmesan cheese, and black pepper. BRAISED LAMB ZITI 33 Mediterranean spiced ground lamb, house pomodoro, and grana padano. Mains Honey and Lemon Chicken 40 Pan seared chicken supreme simmered in a honey lemon butter sauce. Served on creamy mascarpone, vegetable, and herb orzo. Grilled Arctic Char 38 White bean, saffron and leek ragout, confit gem tomatoes, and pickled fennel salad. Lobster Risotto 55 Poached lobster tail, mascarpone, peas, pomodoro, and lemon herb cream. Bone in Veal Parmesan 68 10oz breaded milk fed veal chop topped with mozzarella cheese. Served with spaghetti pomodoro and greens. Pan Seared Diver Scallops 49 Braised and fried pork belly, sweet corn purée, basil emulsion, seasonal vegetables, and bacon gastrique. Luca Cioppino 55 Prawns, fresh clams, sablefish, and scallops simmered in a calabrian chili and tomato broth, with fresh herbs. Served with grilled lemon and focaccia. Roasted Lamb Rack 68 Honey and pistachio crust, brown butter sweet potato purée, seasonal vegetables, and red wine jus. Alberta Beef Tenderloin 65 8oz, potato purée, seasonal vegetable, and Marsala jus. For the Table Bistecca 195 40oz Alberta prime beef, bone in ribeye steak, truffle parmesan fingerling potatoes, Luca caesar salad, and red wine veal jus. BRAISED AND GRILLED BONE IN ALBERTA BEEF SHORT RIBS 195 Large cut whole beef short ribs, braised in lemon and herbs, pomme purée, and seasonal vegetables. Limited Quantities EXTRA SIDES FOR THE TABLE Seasonal Vegetables 12 Duck Fat Roasted Fingerling Potatoes 12 SAUTÉED GREEN PEAS AND GUANCIALE 12 Truffled Wild Mushroom Ragout 15 For the Table Branzino 68 whole grilled european sea bass, duck fat fingerling potato, green salad, grilled lemon Lobster Risotto Full 75 | Half 50 lobster, mascarpone, tarragon, green peas, truffle (full serves 2-4 people) Chef's Feature CHEF’S FEATURE A rotating dish, prepared daily. Please inquire with your server. Dessert DESSERT Tiramisu 12 mascarpone mousse, espresso and liqueur drenched lady fingers, cocoa dust Limoncello Cheesecake 12 cream cheese, graham cracker crumb, lemon curd, chantilly cream Panna Cotta 12 vanilla-buttermilk & passion fruit custard, white peach & rum coulis, oat crumble Cannoli 12 sicilian fried pastry, nutella ricotta filling, roasted hazelnut Chocolate Tart 12 dark chocolate ganache & dulce de leche filled sable crust, sponge toffee, hazelnut gelato Affogato 12 vanilla gelato, espresso, cantucci Sunday Evening Date Night Special Sunday Evening Date Night Special 99 for two guests To Start Bread Service with Shallot Butter. Choose a Salad to Share Luca Caesar | Fresh Burrata & Roasted Golden Beets | Shaved Brussels Main 8oz Tenderloin Served with Spaghetti Aglio e Olio, Grilled Shrimp, Seasonal Vegetable, Rosemary Jus. Choose a Dessert Chocolate Tart | Cannoli | Tiramisu | Panna Cotta Reserve A Table
