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Luciano's Restaurant
Nutrition Facts & Calorie Information
800 Washington St, Wrentham, MA 02093
- PawPorcini Rub Delmonico Steak with 12-Year Aged Balsamic
Our most flavorful cut, a well marbled bone-in 20 ounce steak, grilled to your desire and coated with a porcini mushroom crust finished with a drizzle of our premium 12-year aged balsamic
Cotoletta di Vitello alla Parmigian
Pan-fried breaded veal cutlet, topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano. Served with penne pasta
Fettuccine Alfredo
Homemade ribbon pasta sautéed in a rich cream sauce with imported parmigian cheese
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Hot Antipasto Appetizer Platter
Stuffed Mushroom Caps, Eggplant Parmigiana, Sausage Wrapped in phyllo dough, Shrimp Scampi, Clams Casino all served over a bed of Fried Calamari
Fettuccini Alfredo
Homemade ribbon pasta sautéed in a rich cream sauce with imported parmesano cheese
Ribeye Steak Gorgonzola
14-ounce ribeye steak gilled to perfection and topped with imported gorgonzola cheese finished with a dash of bordelaise sauce. Served over mashed potatoes
Pollo e Salsiccia
Grilled boneless chicken breast and grilled sweet Italian sausage served over fettuccini pasta in a rich imported parmigiano-reggiano cream sauce topped with sweet roasted vegetables
New York Sirloin Steak
14-ounce New York strip steak grilled to perfection topped with fried onion strings. Served over mashed potatoes
Molten Chocolate Cake
Warm, moist chocolat cake with a creamy rich chocolate center
Pollo alla Cacciatore
Chicken breast dipped in flour, sautéed with mushrooms, red, green and yellow peppers, onions, garlic and black olives in a garlic marinara sauce. Served over fresh cappellini pasta and finished with parmigiano-reggiano
Fiorentina
Chicken breast sautéed in a sweet Marsala wine sauce topped with imported Proscuitto di Parma and fresh mozzarella. Served over a bed of sautéed spinach and cappellini pasta
Cheddar Cheese Burger
12-ounce aged Black Angus ground beef grilled to your liking, topped with cheddar cheese
Cotoletta di Pollo alla Parmigiana
Pan-fried breaded chicken cutlet, topped with fresh mozzarella and baked with San Marzano tomato sauce, finished with parmigiano-reggiano. Served over penne pasta
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Download MacrosMap →Pollo Marsala
Chicken breast dipped in flour, sautéed with domestic mushrooms and Marsala wine demi glacé, for a sweet flavor and a caramel color. Served over cappellini pasta
Pollo Saltimbocca alla Romana
Chicken breast dipped in flour, topped with imported Prosciutto di Parma, mozzarella cheese and fresh sage, pan-seared in marsala wine sauce. Served over cappellini pasta and finished with parmigiano-reggiano
Valdostano
Chicken breast topped with prosciutto di parma and fontina cheese served in a mushroom Marsala wine sauce. Served over cappellini pasta
Chicken & Eggplant Parmigian
Breaded chicken cutlet and breaded eggplant cutlet topped with mozzarella cheese and tomato basil sauce then baked to perfection. Finished with parmigiano-reggiano. Served with pasta
Parmigian
Pan-fried breaded veal cutlet, topped with mozzarella and baked with San Marzano tomato sauce. Finished with parmigiano-reggiano. Served with penne
Francese
Veal medallons dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta
Vitello alla Sorrentino
Veal medallions dipped in flour and egg, sautéed in a light marinara sauce with pan-fried eggplant, domestic mushrooms, imported Prosciutto di Parma, buffalo mozzarella and finished with parmigiano-reggiano. Served over cappillini pasta
Tortelloni Ripieni Primavera
Ring shaped pasta stuffed with ricotta cheese and asparagus sautéed with button mushrooms, imported Prosciutto di Parma, and tender baby peas in a tomato cream sauce with parmigiano-reggiano
Homemade Ravioli al Formaggio e Salsiccia
Pasta stuffed with ricotta, parmigiano and mozzarella cheese, sautéed in our San Marzano tomato sauce and served with sliced sweet Italian sausage. Finished with parmigiano-reggiano
Lamb Chops Oreganato
Three lamb chops grilled and marinated in olive oil, garlic, lemon and oregano. Served with a ranch rosemary reduction, mint jelly and roasted potatoes
Pappardelle alla Bolognese
Wide egg noodle pasta served with Luciano's famous meat sauce made with ground beef, veal and sweet Italian sausage, with a dash of cream for richness and finished with parmigiano-reggiano
Pizaiola
Chicken breast sautéed with mushrooms, black olives and capers topped with a basil marinara sauce served over cappellini pasta. Finished with parmigiano-reggiano
Piccata
Veal medallions pan-seared with fresh lemon juice, white wine, butter and imported capers. Served over cappellini pasta
Petite Filet Maxwell
8-ounce tenderloin of beef grilled to your liking and served over mashed potatoes topped with fresh lobster meat and asparagus sautéed in a sherry cream sauce. Finished with béarnaise sauce
Bococcini
Veal medallions stuffed with fresh mozzarella cheese, imported Proscuitto di Parma and fresh sage, sautéed in a frascati wine demi glacé with mushrooms. Served over risotto and finished with parmigiano-reggiano
New York Sirloin Luciano
14-ounce New York strip steak topped with sautéed mushrooms in a lemon, garlic and butter sauce. Served over mashed potatoes
Homemade Canneloni Bolognese
Homemade sheets of pasta stuffed with ground beef, veal, sweet Italian sausage, parmigiano cheese, fresh Italian parsley and topped with a Bolognese sauce. Finished with béchamel cheese sauce and parmigiano-reggiano
Aragosta Ravioli
Fresh Maine lobster meat and asparagus filled pasta, tossed in a light cream sauce with pecorino romano cheese
Bocconcini di Vitello
Veal medallions dipped in flour, stuffed with fresh mozzarella cheese, imported Prosciutto di Parma and fresh sage, sautéed in a frascati wine demi glacé with mushrooms, then served over risotto and finished with parmigiano-reggiano
Rigatoni Zingara
Homemade tube shaped pasta sautéed with sweet Italian sausage, fresh domestic mushrooms and black olives in a San Marzano tomato sauce with a dash of rich cream and finished with pecorino romano cheese
Pollo e Carciofi
Chicken breast dipped in flour, artichoke hearts and black olives sautéed with fresh garlic, lemon juice and sherry wine, finished with a touch of cream and our rich demi glacé. Served over cappellini pasta
Pollo Rossini
Breasts of chicken dipped in flour and egg, topped with imported ham, fresh basil, garlic, Italian herbs, mozzarella cheese and beefsteak tomato over cappellini pasta, tossed in a garlic marinara sauce and finished with a drizzle of extra virgin olive oil and parmigiano-reggiano
Francese
Chicken medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta
Rigatoni with Meatballs Parmigiana
Tube shaped pasta in San Marzano tomato sauce with three homemade meatballs and topped with mozzarella cheese. then baked to perfection. Finished with parmigiano-reggiano
Pollo Fiorentina
Chicken breast dipped in flour, sautéed in a sweet Marsala wine sauce topped with imported Prosciutto di Parma and fresh mozzarella. Served over a bed of sautéed spinach and cappellini pasta
Gamberi Arancio
Jumbo shrimp dipped in egg batter and sautéed with shallots and shitake mushrooms in a Gran Marnier demi glace. Topped with orange wedges and served over risotto
Vitello Saltimbocca alla Romana
Veal medallions dipped in flour, topped with imported Prosciutto di Parma, mozzarella cheese & fresh sage, pan-seared in a marsala wine sauce served over cappellini pasta and finished with parmigiano-reggiano
Italian Antipasto for Two
Fresh imported Prosciutto di Parma, Genoa salami and mortadella with sliced tomato, fresh buffalo mozzarella, provolone cheese, artichoke hearts, roasted peppers, black olives, anchovies and asparagus spears. Finished with extra virgin olive oil and aged balsamic vinegar
Pollo alla Francese
Chicken breast dipped in four and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta
Kona Crusted Filet Mignon
Coated with a rich dark coffee flavored dry rub
Bococcini di Pollo
Chicken breast dipped in flour, stuffed with fresh mozzarella cheese, imported Prosciutto di Parma and fresh sage, sautéed in a frascati wine demi glacé with domestic mushrooms served over risotto and finished with parmigiano-reggiano
Tilapia e Gamberi Francese
Fresh tilapia and jumbo shrimp dipped in flour and egg, pan-seared to a golden brown then sautéed with fresh garlic, imported capers, white wine and lemon juice. Served with risotto
Salmon Oscar
Fresh grilled Atlantic salmon topped with Maine lobster meat and asparagus spears sautéed in white wine and lemon, finished with a dash of béarnaise sauce
New York Strip Sirloin
Boneless New York Strip steak, grilled to perfection. The firm texture and distinctive flavor of this cut make it a favorite
Vitello Marsala
Veal medallions dipped in flour, sautéed with domestic mushrooms and Marsala wine demi glacé, for a sweet flavor and a caramel color. Served over cappellini pasta
Vitello al Limone
Veal medallions dipped in flour, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta
Gamberi, Aragosta e Scallop Casseruola
Fresh Maine lobster meat, jumbo shrimp and sea scallops in a rich, buttery newburg sauce topped with bread crumbs and baked
Steak Luciano
Grilled New York Sirloin topped with shitake mushrooms, sautéed with extra virgin olive oil, fresh lemon juice, garlic and oregano
Carciofi
Chicken breast, artichoke hearts and black olives sautéed with fresh garlic, lemon juice and sherry wine finished with a touch of cream and our rich demi glacé. Served over cappellini pasta
Pollo alla Scarpariello
Chicken breast sautéed in an aged balsamic vinegar sauce with sliced sweet Italian sausages, roasted peppers and potatoes
Tortelloni alla Romagnola
Stuffed pasta with ricotta cheese and asparagus sautéed with mushrooms & peas in a marinara sauce. Finished with Pecorino Romano cheese
Three Cheese Ravioli alla Noci
Homemade ravioli stuffed with gorgonzola, parmigiano and fontina cheeses and sautéed in a creamy walnut Alfredo sauce
Marsala
Veal medallions sautéed with domestic mushrooms and Marsala wine demi glacé for a sweet flavor and a caramel color. Served over cappellini pasta
Chopped Sirloin
Ground sirloin topped with fried onion strings served over mashed potatoes. Finished with mushroom gravy
Pork Chops
16 ounce all natural, center-cut White Marble Farms premium pork chop grilled and served with apple sauce
Vitello alla Francese
Veal medallions dipped in flour and egg, pan-seared with fresh lemon juice, white wine, butter, imported capers and Italian parsley. Served over cappellini pasta
Gnocchi al Segreto
Homemade potato dumplings in a San Marzano tomato sauce with fresh basil, pine nuts and parmigiano-reggiano
Gamberi alla Toscana
Jumbo shrimp sautéed with cherry tomatoes, black olives and mushrooms in a light garlic, San Marzano sauce. Served over freshly made cappellini. Topped with fresh basil and goat cheese
Gamberi Alio e Olio
Fresh jumbo shrimp sautéed with garlic in extra virgin olive oil, finished with a dash of white wine and lemon juice and Italian herbs. Served over cappellini pasta
Marsala
Chicken breast sautéed with domestic mushrooms and Marsala wine demi glacé for a sweet flavor and a caramel color. Served over cappellini pasta
Fusilloni Arrabiata
Fussiloni pasta with a spicy Italian San Marzano tomato sauce sautéed with tender calamari rings, jumbo shrimp and fresh sea scallops
Linguine alla Vongole
Linguine pasta sautéed with fresh littleneck clams. Available 'Red' in a light marinara sauce or 'White' in a garlic white wine sauce with Italian parsley
Penne alla Vodka
Homemade pasta sautéed with imported Prosciutto di Parma, tender baby peas and fresh garlic in a pink vodka sauce. Finished wih parmigiano-reggiano
Gnocchi Carbonara
Homemade potato dumplings in a traditional Italian carbonara sauce made with pancetta, onions, egg yolk and cream. Finished with pecorino Romano and cracked black pepper
Bococcini
Chicken breast stuffed with fresh mozzarella cheese, imported Proscuitto di Parma and fresh sage, sautéed in a frascati wine demi glacé with domestic mushrooms. Served over risotto and finished with parmigiano-reggiano
Rigatoni with Chicken & Broccoli
Tube shaped pasta sautéed with broccoli and garlic in extra virgin olive oil topped with grilled chicken. Finished with parmigiano-reggiano
Petite Filet Mignon
8-ounce tenderloin of beef grilled to your liking and served with béarnaise sauce. Served with mashed potatoes
Baked Boston Scrod
Freshest available catch of the day topped with Ritz cracker crumbs and baked with fresh lemon juice and butter. Served with mashed potatoes
Chicken Salad Luciano
Iceberg lettuce, shredded chicken, toasted almonds, crunchy oriental noodles, pineapples and mandarin oranges tossed in a poppy seed dressing
Shrimp Luciano
Jumbo shrimp sautéed with Grand Marinier, fresh orange, shitake mushrooms, tarragon and cream, served over cappellini pasta
Cold Italian Antipasto
Parma Prosciutto, Imported Salami, Mortadella, Provolone Cheese, Fresh Buffalo Mozzarella, Roasted Red Peppers, Black Olives all served over a bed of lettuce and drizzled with extra virgin olive oil
Lobster Ravioli
Fresh Maine lobster meat and asparagus filled pasta, tossed in a light cream sauce with Pecorino Romano cheese
Gnocchi Sorrentino
Homemade potato dumplings sautéed with buffalo mozzarella in a garlic tomato basil sauce. Finished with parmigiano-reggiano
Tiramisu
Rustic style tiramisu, alternating layers of zabaione cream and espresso drenched sponge cake
New York Cheesecake
Traditional NY cheesecake topped with choice of fresh strawberries or chopped pecans in a caramel sauce
Filet Mignon
Our most tender cut of steak is hand-cut daily, grilled to perfection over an open flame
Melanzana Ripiene
Pan-fried eggplant rolled with imported Italian ham and Italian herbed ricotta cheese, then baked with San Marzano tomato sauce
Baked Boston Scrod
Freshest available catch of the day topped with Ritz cracker crumbs and baked with fresh lemon juice and butter
Fried Calamari
Delicate tender calamari rings pan-fried until golden crisp. Topped with hot cherry peppers and served with our house made cocktail sauce and lemon garnish
Seafood Antipasto
Fresh Lobster Meat, Jumbo Shrimp, Clams on the Half Shell and Smoked Salmon all served chilled with cocktail sause
Blackened Chicken Salad
Spicy chicken strips served over a bed of iceberg lettuce with artichoke hearts, black olives, cucumbers, tomatoes & sliced cheese with your choice of dressing
Crispy Chicken Salad
Chopped lettuce tossed with vine ripe tomatoes, vidalia onion, cucumbers, black olives, chopped tri-color bell peppers, grilled pear stuffed with gorgonzola cheese, cranberries and crumbled blue cheese tossed with a pear infused balsamic vinegar dressing
Apple Tartlet
Pastry base filled with caramelized apples served warm, topped with vanilla ice cream
Gateau Charlene
Chocolate fudge cake layered with French buttercream and strawberry preserves then covered with Chocolate Ganache and topped with chocolate dipped strawberries
Chocolate Fudge Torte
Layers of devil's food cake and rich fudge filling
Frutti di Bosco
Short pastry base filled with chantilly cream, topped with a layer of sponge cake and garnished with blueberries, blackberries, red currants, raspberries and strawberries
Shrimp & Arugula Salad
Baby arugula, vidalia onions, chopped tomatoes, black olives, red & yellow peppers and fresh Vermont goat cheese tossed in balsamic vinegar & olive oil. Topped with two jumbo shrimp
Chef Salad
Sliced turkey, ham & cheese served over iceberg lettuce with tomato, hard boiled egg, cucumbers, vidalia onions, black olives and your choice of dressing
Carrot Cake
Carrot cake spiced with cinnamon and chopped walnuts, covered with cream cheese frosting
Bomba
Classic vanilla and chocolate gelato separated by a cherry and sliced almonds, finished with a chocolate coating
Shrimp Scampi
Jumbo shrimp sautéed with fresh garlic in extra virgin olive oil, finished with a dash of white wine, lemon juice and Italian herbs. Served over cappellini pasta
Chocolate Profiteroles
Cream puffs filled with chantilly cream and rolled in chocolate
Strawberry Shortcake
Three layers of yellow sponge cake laced with a rum syrup, layered with a pasty cream and fresh strawberries
Escargot Provenza
6 mushroom caps stuffed with escargot, basted in tarragon butter, topped with provolone cheese, and served with garlic toast
Broiled Scallops
Fresh sea scallops broiled in lemon and butter topped with Ritz cracker crumbs. Served with mashed potatoes
Vongole Casino
Shucked littleneck clams topped with roasted red pepper, bacon and bread crumbs, then baked
Mozzarella Caprese
Fresh sliced Buffalo mozzarella and vine ripe tomatoes with vidalia onion and fresh basil. Finished with a drizzle of extra virgin olive oil
The "Wedge" Salad
A crunchy cold wedge of iceberg lettuce topped with crisp bacon, fresh blue cheese crumbles and our homemade blue cheese dressing
Calamari Fritti
Delicate tender calamari rings pan-fried until golden crisp. Topped with hot cherry peppers and served with our house made cocktail sauce and lemon garnish
French Onion Soup
Sweet onions in a savory broth with French bread croutons, baked with fresh mozzarella and Swiss cheese on top
Crème Brulee
Served traditionally with a caramelized sugar top
Pasta Fagoli Soup
Our classic Italian soup is made with cannellini beans and pasta
Beefsteak Tomato Salad
Fresh sliced beefsteak tomatoes topped with imported gorgonzola cheese crumbles, vidalia onion and finished with aged balsamic vinegar and extra virgin olive oil
Cozze Marinara
Prince Edward Island mussels simmered in a garlic and white wine marinara sauce, finished with fresh Italian herbs
Cannoli
Authentic Sicilian style, with ricotta filling and dusted with powdered sugar
New England Clam Chowder
Our homemade recipe is full of fresh tender clams, cut Idaho potatoes and cooked in a rich cream with fresh herbs
Gamberi Cocktail
Colossal shrimp served ice cold with our house made zesty cocktail sauce and lemon wedge
Arugula Salad
Fresh Arugula with our house shaved parmesan and drizzled with lemon juice and olive oil
Stuffed Mushroom Caps
Large mushroom caps stuffed with our famous seafood stuffing
Shrimp Cocktail
Colossal Shrimp served ice cold with our house made zesty cocktail sauce and lemon wedge
Grapenut Custard
Homemade, served chilled with fresh whipped cream
Caesar Salad
Fresh crisp romaine tossed with homemade Caesar dressing, croutons and parmigiano-reggiano cheese, topped with fresh anchovy filets
Limoncello
Lemon gelato with a heart of limoncello, covered in meringue sprinkles
Ripiena
Sorbet served in its own natural fruit shell; choice of orange, peach, pineapple or lemon
Biscotti
Italian cookies
Vongole Half Shell
Shucked littleneck clams served raw accompanied by fresh horseradish, lemon wedge and our house made cocktail sauce
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About Luciano's Restaurant Nutrition Information
Discover the nutritional content of menu items at Luciano's Restaurant in Wrentham, MA. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
How to Use This Information
- • Use the sort buttons to find items by highest/lowest calories, protein, carbs, or fat
- • Compare similar items to make the best choice for your dietary goals
- • Keep in mind that actual values may vary based on preparation and serving size
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Macros Menu. "Luciano's Restaurant Menu - Nutrition Facts – Macros & Calories." https://macros.menu/lucianos-restaurant-wrentham-ma. Accessed December 25, 2025.