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