Luzzi's Hibernia Inn menu

Soft Shell Crabs

Sauteed & served with sauce accented with shallot & white wine. (Seasonal)

Penne, Vodka Sauce

Risotto Milanese

Stuffed Potato

Linguine Marinara

Asparagus

Sauteed Spinach

Fresh Mozzarella, Roasted Peppers & Caramelized Onions

Eggplant Napoleon

Eggplant slices layered with ricotta, served over a pond of marinara.

Mozzarella Napolean

Homemade mozzarella layered with roasted peppers and portobello mushrooms, served over arugula, drizzled with balsamic reduction.

Clams Casino

Baked clams topped with pieces of softened onions, roasted peppers & bacon.

Blue Point Oysters (6)

Zuppa di Clams

Little Neck clams served with a spicy marinara.

Seafood Crepe

A mix of seafood rolled in a homemade crepe, served with a vodka sauce.

Oysters Rockefeller

Blue Point oysters baked with creamed spinach, bacon bits & Pernod.

Cosmopolitan

A combination of chilled sliced steak, served on garlic toast with a dill horseradish mayonnaise, shrimp cocktail & tomato bruscetta, served on garlic toast.

Pan Seared Scallops

Served over arugula with a drizzle of a balsamic vinaigrette.

Shrimp Scampi

Sauce accented with garlic, white wine & butter.

Risotto, Shrimp & Asparagus

Colossal Crab Meat & Portobello Portobello

Portobello served with jumbo lump crabmeat, served with a cream sauce accented with shallot, white wine & a touch of lemon.

Marinara

Italian plum tomates, garlic, olive oil, basil & oregano.

Pesto

Crushed basil, garlic & olive oil.

Carbonara

Bacon, onions, cream & parmesan.

Toscana

Artichokes, asparagus, sun-dried tomatoes, and mushrooms sauteed with garlic and olive oil, finished with a touch of balsamic vinegar.

Vodka

Cream, tomatoe pulp, shallot & vodka, garnished with baby peas.

Arrabiata

Very hot! Marinara, olive oil and hot red pepper, garnished with fresh basil and a dollop of ricotta.

Danny’s

A tomatoe sauce with a touch of cream, accented with prosciutto, garlic, white wine and baby peas.

Puttanesca

A tomato sauce accented with capers, garlic, olive oil, anchovy, olives, oregano and a touch of hot red pepper.

Clam Sauce

Chopped clams, pureed celery & onion, garlic, white wine and olive oil.

Chicken Rasputin

Sauteed chicken, sliced, served over pasta with vodka sauce, garnished with baby peas.

Chicken Toscana

Sliced chicken served over pasta with artichokes, asparagus, mushrooms & sun-dried tomatoes with a sauce accented with garlic & balsamic vinegar.

Scallops Capri

Sea Scallops, sauteed until brown, served over angel hair with a light cream sauce accented with garlic, white wine & parmesan.

Shrimp & Scallops Toscana

Sauteed & served over a pasta with artichokes, asparagus, mushrooms & sun-dried tomatoes with a sauce accented with garlic & balsamic vinegar.

Shrimp & Scallops Genovese

A cream sauce accented with shallot & white wine, garnished with oven-dried tomatoes & fresh basil leaves.

Steak Arrabiata

Very hot! Sliced strip steak served over pasta with a marinara sauce accented with hot red pepper & fresh basil, garnished with a dollop of ricotta.

Clam Sauce Supreme

Shrimp, sea scallops and little neck clams served over pasta with clam sauce.

Seafood Combination

A combination of shrimp, clams & scallops served over pasta with either a hot or sweet marinara sauce.

Contadina

With sliced sausage, mushroom halves and hot or sweet cherry peppers, sauce accented with garlic and balsamic vinegar.

Sorrento

Garnished with eggplant and melted parmesan, light tomato sauce accented with garlic and white wine.

Florentine

Garnished with proscuitto, melted parmesan and artichokes, served over wilted spinach, sauce accented with white wine & garlic.

Milanese, Gardinera

Lightly breaded & sauteed in olive oil, topped with a tri color salad.

Dijonnaise

Pan seared & roasted, sauce of shallot, white wine, Dijon & cream, garnished with portobello mushroom, scallion & green peppercorns.

Leonardo

Pan seared & roasted, sauce accented with balsamic vinegar & garlic, garnished with sausage, mushrooms & either hot or sweet cherry peppers.

Pizzaiola

Sauteed, spicy marinara accented with garlic, white wine, mushrooms & black olives – served over linguinette.

Christina

Sauteed, cream sauce accented with shallot, cognac & green peppercorns.

Alex

Sauteed or blackened, over arugula with a tomato salsa and our roasted garlic & onion butter.

Allie

Sauteed, cream sauce accented with shallot, lemon & white wine.

Nicholas

Shallot, lemon, white wine, cream & mushrooms.

Saltimbocca

Topped with prosciutto & melted parmesan, served over wilted spinach with a marsala sauce.

Donnici

Topped with eggplant, prociutto & melted parmesan, served with a marsala cream sauce.

T – Bone Veal Chop

Served for two.

Scampi

Sauce accented with garlic & white wine. Not over pasta, please!

Rosemary

Lump crabmeat stuffing, served over wilted spinach.

Angela

Egg dipped & sauteed, Cream sauce accented with garlic, tomato and white wine – garnished with baby peas.

Rosemary

Lump crabmeat suffing, served over wilted spinach.

Toscana

Sauteed & served with a sauce accented with garlic & balsamic vinegar, garnished with sun dried tomatoes, artichokes, asparagus & mushrooms.

Potato Crusted

Served with a vin blanc accented with shallot, white wine, a touch of Dijon & chopped chives.

Parisienne

Demi-Glace, shallot, cognac and green peppercorns, touch of cream.

Daniel

Demi-Glace, red wine, Worcestershire, mushrooms & caramelized onions.

Patricia

Served with roasted garlic and onion butter & caramelized onions.

The “Brick”

A thick N.Y. strip steak, pan seared & roasted, topped with our roasted garlic & onion butter, served with asparagus, caramelized onions & a stuffed potato. (Split for two + $6)