Restaurant

For 31 years Lucia's Restaurant has offered a small menu that changes weekly. Working closely with local farmers and suppliers, we offer the best of each season. Dedicated cooks carefully and lovingly prepare meals based on seasonal appetites and flavors. We offer lunch, dinner, and weekend brunches. See our weekly menu below and call for a reservation! 612-825-1572.

LUNCH

Tuesday - Friday

11:30 a.m. - 2:30 p.m.

Week of April 26th

Starters:

Simple Green Salad with House Vinaigrette

Today’s Soup Cup/Bowl:

Artisan Cheese Plate with Fresh Fruit, Mostarda,Local Honey and Crackers
Marinated Olives or Roasemary Spiced Nuts
Hashbrowns with French Sea Salt and Chives
Deli Side Salad Du Jour from Lucia’s To Go
Farmers Salad with Roasted Chicken, Peaches, MontAmore Cheese, Cabbage, Carrots, Pistachios and Citrus Vinaigrette

Sautéed Shrimp Pasta with Spring Vegetables and Harissa
Local Soft Polenta with Roasted Mushrooms, Peas and Green Olive Relish
Cheddar Cheese Burger with Lettuce, Tomato, Burger Sauce and a Cottage Bun
Fritatta du Jour with Soup or Salad

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Weekly Menu Items are Subject to Change

DINNER

Tuesday - Thursday

5:30 p.m. - 9:30 p.m.

Friday - Saturday

5:30 p.m. - 10:00 p.m.

Sunday

5:00 p.m. - 9:00 p.m.

Week of April 26th

Starters:

Soup of the Day

Simple Green Salad with House Vinaigrette
Mixed Greens with Radishes, Peaches, MontAmore Cheese, Pistachios and Ginger-Citrus Vinaigrette
Grilled Shrimp with Local Radishes, Arugula, Lemon and Ramp Aioli

Entrees:

Ramp Tagliatelle with Roasted Mushrooms, Almonds and Parmesan
Roasted Wild Acres Chicken with Braised White Beans, Roasted Tomatoes, Charred Poblano, Spinach and Caper Butter
Grilled Porkloin with Local Polenta, Spring Vegetables and Harissa Sauce
Pan Seared Alaskan Halibut with Roasted Fingerling Potatoes, Asparagus, Green Olives and Watercress Beurre Blanc

Weekly Menu Items are Subject to Change

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

BRUNCH

Saturday - Sunday

10:00 a.m. - 2:00 p.m.

Week of April 26th

STARTERS & SIDES

House Made Pastries
Petite Popovers
Baby Buddha Muffins
Yogurt and Fresh Fruit
Assorted Fruit Plate
Homemade Granola with Fresh Fruit and Organic Yogurt
Fischer Farms Bacon
Oven Roasted New Potatoes with Sour Cream
Side of Toast
Hash Browns with Chives and French Sea Salt
Simple Green Salad with House Vinaigrette
Today’s Soup: Cup / Bowl
Large Orange Juice
Small Orange Juice

ENTRÉES

Farmers Salad with Roasted Chicken, Cabbage, Carrots, Peaches, Chevre, Toasted Almonds
and White Balsamic Vinaigrette

Pastrami Benedict with Charred Poblanos, Onions and Harissa Hollandaise

French Style Omelet with Spring Onion, Crimini Mushrooms and Gruyere

Fritatta with Asparagus, Watercress and Chevre

French Toast with Mixed Berries and Cream

BRUNCH LIBATIONS

Lucia's House Made Bloody Mary with Midwest or Infused Vodka
New Mimosa Menu ~ Over 7 Mimosas to Try

Weekly Menu Items are Subject to Change