November 26, 2015
Transcript
November 26, 2015
Sunday Brunch Sundays just got more delicious! Casa Luca is now open for Sunday Brunch, from 11:30am-2:30pm! To make a reservation, call us at (202) 628-1099 and view our menu online at www.casalucadc.com. Sunday Supper Be sure to visit us on Sunday evenings for a relaxing Sunday Supper before beginning your busy week! We are open every Sunday from 4pm-9pm. To make a reservation, call us at (202) 628-1099. A Celebration of Thanksgiving Private Dining Whether you are looking to host a large company dinner or an intimate family gathering, Casa Luca has the perfect private space for you. For private event inquiries please contact our Lauren O’Leary at (202) 264-9497 or [email protected]. November 26, 2015 Holidays at Casa Luca With Thanksgiving, Christmas, and the New Year all approaching quickly, think of us during this holiday season! If you are in town for the holidays, we invite you to join our family for a cozy, one of a kind seasonal experience. Ask us for details on making reservations, prefixed menus and gift cards – the perfect gift this season for your loved ones or coworkers! Stay in Touch We want to hear from you! Connect with us on social media: Facebook: Casa Luca Twitter: @casalucadc Instagram: @casalucadc Fabio Trabocchi Erin Clarke From The Bar A Celebration of Thanksgiving Apple Jack, House Made Jasmine Grenadine, Fresh Lemon antipasto APPETIZER Forelle Pears, Toasted Amish Black Walnuts & Point Reyes Blue Cheese Thanksgiving Wines Barilotto Buffalo’s Milk Cheese, Crispy Kale & Pesto of Basil Genovese ……………. SPARKLING primo FIRST COURSE Le Vigne di Alice, “Ose”, Rosé, Valdobbiadene, Veneto, NV. Ca’ del Bosco, Brut, Franciacorta, Lombardia, NV............ Primo Franco, “Grave di Stecca”, Glera, Valdobbiadene, 2009................ Brown Butter, Artichokes Romana, Fresh Cranberries & Crispy Sage Toasted Hazelnuts Wild Mushrooms, Pancetta & Fontina Cheese Fonduta WHITE Marchesi di Frescobaldi, “Pomino”, Chardonnay, Pinot Bianco, Rùfina 2014................................................... Maine Lobster, Warm Hen Consomme, Whole Grain Smoked Farro Root Vegetables Bruno Giacosa, Arneis, Roero, 2013...................................... Pieropan, “La Rocca”, Garganega, Soave Classico, 2013......... RED Bruno Giacosa, “Falletto”, Dolcetto d’Alba, 2013............... Castello di Neive, Nebbiolo, Neive, Barbaresco, Piemonte, Italia, 2011...................................................... Peay, Pinot Noir, Sonoma Coast, 2013, CA....................... Brancaia, “Ilatraia”, Cabernet Sauvignon, Petit Verdot, Cabernet Franc Maremma, 2010...... Cade, Cabernet Sauvignon, Howell Mountain, CA. 2011......... ……………. Secondo ENTREE Whole Grilled Trout, Pesto of Black Truffle & Anchovy Salsify Crema Cornbread Stuffing of Roasted Tomato & Castelvetrano Olives Rosemary-Madeira Roasting Jus Cipolline in Agrodolce & Anson Mills Creamy Yellow Polenta …..…..... Contorni SIDES Kids’ Menu Antipasto APPETIZER Meatballs & Sugo Finto or Prosciutto San Daniele & Burrata of Mozzarella Cheese Green Beans, Pickled Shallots, Cheese Fonduta Yukon Gold Potato Crema Brussels Sprouts “Campagnola” Cornbread Stuffing …..…..... Dolce DESSERT Traditional Marche Vanilla & Honey “Crème Caramel” Riccarelli Almond Cookies …..…..... Secondo ENTREE Bucatini & Tomato “Sugo Finto” or Fusilli Corkscrew Pasta & Parmigiano Reggiano & Fresh Cream or Heritage Turkey & Cornbread Stuffing or Thanksgiving Ham & Yukon Gold Potato Crema Apple Fritters, Cinnamon Gelato & Caramello Toasted Pecans, Armagnac Toffee Sauce …..…..... …..…..... …………. Dolce DESSERT Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially individuals with certain medical conditions. Gelato Sundae