Whether you’re looking for the perfect starter before your dinner, a midday snack, or something to nosh on while you enjoy cocktails, Lucca Restaurant’s fine menu of cheese, meats, olives and olive oils is sure to impress. Lucca’s meat and cheese menu features the finest goat, sheep and cow cheese, specialty pork and beef tastings you can’t get anywhere else, and an impressive array of olive oils to complement our artisan ciabatta bread.
Caciocavallo (Southern Italy) | 2 oz. portion $5
In Italy, this cheese ranks with Parmigiano-Reggiano and Gorgonzola, as well as its regional sister mozzarella, in terms of prominence and historical significance, yet it remains mostly unknown stateside. The texture and flavor are similar to a mature provolone, pervasive sharpness wrapped up in toothsome peel-able layers.
Cabbot Aged Cheddar Clothbound (Vermont) | 2 oz. portion $7
Hand-selected Cheddar from the Cellars at Jasper Hill.
Fourme d’Ambert (France/New York) | 2 oz. portion $7
Cave-aged for four weeks. Similar to Roquefort.
Flat Rock Abodance (Defiance, OH) (Cow) | 2 oz. portion $4
Named after a classic cheese originally produced in France near the Swiss border by monks from the Sainte Marie d’Abodance monastery, this local version is fragrant with a nutty flavor, slight straw color and creamy texture indicative of the “mountain style” cheeses.
Mackenzie Creamery Baby Bucheron (Ohio) | 2 oz. portion $7
Room-aged from stones gathered from the farmland. Creamy rind and center.
Kokoborrego Pecorino (Ohio) | 2 oz. portion $9
The only pecorino producer in Ohio. This cheese stands up to the best of Italy. Hard to believe it’s from this area.
Finocchionna (pork) | $3
Finocchionna is a pork salami, which originates in Tuscany. The unusual ingredient in finocchionna is fennel seeds, which give the salami an intriguing sweet, anise-like flavor. They are also behind the name as finocchio means “fennel” in Italian.
Hot Sopressata / Sweet Sopressata (Pork) | $3
Sopressata, also referred to as capochia or copa di testa, is an Italian pressed pork salami that is dry-cured. Depending on the region in which it is made, it may contain only the best cuts of a pig or use meat from many different parts of the animal. The highest quality soppresata contains only meat from the thighs or fresh ham sections.
Daily Special Salumi| $ Varies
Ask your server for today’s selection.
Mixed Selection $7
Castelvetrano, Carignola Red, Gaeta
2 fluid ounce portions served with fresh ciabatta for $7
Principe Pignatelli (Compania)
The extra virgin olive oil Classic Prince Pignatelli is a blend of cultivars from the province of Isernia and Alto Molise. The varieties used are: “Dear Larino,” “Leccino,” “White Paesana,” and “Black Paesana.” The olive harvest is done by hand with a facilitator and shaking with umbrella, transported through bins and stored in steel silos. The olives are pressed within 6-12 hours of collection. The Oil Classic is especially fine: the look is slightly hazy, golden yellow color with green reflections of right character. It has a slightly fruity, balanced bitter and spicy flavor with delicate hints of tryst with grass, wildflowers and wild mint.
This typical product of Montepulciano is the first cold-pressing from a variety of olives, picked at the beginning of November. It is deep green in color and the taste is fruity, intense without any hints of acidity.
Terre Delle Falco (Tuscany)
Catabbo Extra vergine di olive (Abruzzi)