Lucca Cafe
6507 Quail Hill Parkway
Irvine, CA 92603
Phone: 949.725.1773
Website | Map

Lunch $15 / Dinner $30

Online Reservations

 

Lunch $15

Selected wines by the glass at a 25% savings

(Please select one item from each course)

First Course

SOUP
Lucca’s signature Minestrone Soup

SALAD
Romaine Hearts, Herbed Croutons, shaved Parmesan, Market Grape Tomatoes, Fried Capers, and our own Caesar Dressing

Second Course

WARMED SPINACH SALAD
Farmer’s Market Baby Spinach, Warm Pancetta-Applewood Smoked Bacon Vinaigrette, Roasted Chipotle Yams, Goat Cheese, Crispy Bacon, Caramelized Onions, and Candied Pecans

LUCCA BLT
Applewood-Smoked Bacon, Butter Lettuce, and Market Tomatoes with Carmelized Onions, Goat Cheese, and Our Own Aioli on Ciabatta Bread

WILD MAHI MAHI SANDWICH
Blackened Wild Mahi Mahi, Avocado, Butter Lettuce, Market Tomatoes, Caramelized Onions, Lemon Aioli

SAUSAGE AND WILD MUSHROOM CARBONARA
Linguine, Mediterannean Chicken Sausage, Wild Mushrooms, Creamy Porcini Carbonara Sauce, Parmesan Cheese

MEDITERRANEAN BEEF “STROGANOFF”
Filet Mignon Tips, Fresh Pappardelle Egg Noodles, Creamy Tomato Sauce, Wild Mushrooms, Parmesan Cheese, Creme Fraiche, Paprika and Chives

Third Course

LEMON SQUARE
Lemon Square with fresh Berries and homemade Whipped Cream

GINGERBREAD
Our Own Warm Gingerbread Cake, Pear Compote, Creme Anglaise, and French Vanilla Ice Cream

CANNOLIS
A Duo of Mini Cannolis with Mascarpone and Chocolate Chip Filling

*Tax and gratuity not included. Sorry, no splitting, no to go, eat in only*





Dinner $30

Selected wines by the glass at a 25% savings

Amuse

Lucca’s crostini and tapenade

(Please select one item from each course)

First Course

SOUP
French Onion with melty Gruyere Cheese

SALAD
TriColor Salad with Radicchio, Wild Arugula and Butter Lettuce, Shaved Fennel, Gorgonzola Cheese, Walnuts, Champagne Vinaigrette

Second Course

CALAMARI STEAK
like you’ve Never Had It. Crispy Tender Wild Calamari Steak, Pan Roasted Potatoes, locally grown Asparagus, Lemon-Dill-Caper Sauce

BOLOGNESE
Handmade Wide Egg Noodles, Traditional Bolognese Meat Sauce (Beef, Pork and Veal), Parmesan and Ricotta Cheeses

RISOTTO
Pan Seared New Zealand wild John Dory Filet on top of Tomato and Herb Risotto

BEEF SHORTRIBS
Certified Angus Boneless Beef Shortribs, Red Wine and Balsamic Vinegar Braised, Yukon Gold Mash, Baby Spinach, Horseradish Creme Fraiche, Cabernet Reduction

LAND AND SEA
Petite filet mignon Wellingtons, Port Wine Reduction, Caramelized Onions, a trio of Shrimp, Lemon Beurre Blanc, and Fork-Mashed Yukon Gold Potatoes

Third Course

CRÈME BRULE
Belgian Dark Chocolate Cream Brulee with fresh Berries and homemade Whipped Cream

GINGERBREAD
Our Own Warm Gingerbread Cake, Pear Compote, Creme Anglaise, and French Vanilla Ice Cream

ITALIAN AFFOGATO
one scoop of vanilla bean ice cream with a double shot of Lavazza espresso poured over it, fresh whipped cream, a lady finger cookie, and chocolate chips

*beverage, tax and gratuity not included. Sorry, no splitting, no to go orders, eat in only*

Chef Cathy Garland Pavlos

Question: How long have you been a chef?
Answer: I have worked in the Culinary field for about 10 years, I have been a Chef for about 8 years.

Question: How long have you been at this restaurant?
Answer: Since we opened six and half years ago, though Restaurant Years are like dog years, so it seems closer to 42 years.

Question: Who or what inspired you to become a chef?
Answer: My Italian Grandmother who taught me to cook when I was about 4 years old.  I am an architect and a college professor by training, now I build food--it's almost the same concept.

Question: What do you enjoy most about your profession?
Answer:  That would be the long hours and the small pay.  Oh wait a minute, you said what did I LIKE about it...
I love my kitchen crew, my Chef de Cuisine Eric Szymansky and my Sous Chef Araceli Leal, and most all of my line have been with me almost since the beginning at LUCCA.  Our servers and hostesses are wonderful people.  We are like a big family here, and I am very proud of them (and a lot grateful).

Question: When you’re not in the kitchen what are you doing?
Answer:  Sorry, you threw me a little with "when you are not in the kitchen,"  As a Chef/Owner, I am always in the kitchen.  Even on our days off we are checking out new restaurants, scanning culinary trade magazines and scouring new culinary books.  I love a good movie, anyone seen a good movie lately? I mean, one that is made for people older than 12.

Question: What is your most popular dish?
Answer: Probably our John Dory on the dinner menu, or the Bolognese pasta, also at dinner.

Question: Your last meal on Earth would be??
Answer: Yikes!  That's a tough one.  I would have to say, it would be one of my Grandma's Sunday Suppers with her mostaccioli and Sunday Sauce (or red gravy, if you are from the east coast or watched the Sopranos), spicy chicken wings, fried calamari, and braciole or my Sous Chef Araceli's cilantro rice and chicken tacos with salsa and guacamole.  I grew up in southern California, Mexican food is my native cuisine after Italian.

Question: What's your favorite item on the Restaurant Week Menu?
Answer: I would have to say the pulled pork sandwich on the lunch menu and the Crispy John Dory fish on the dinner menu.