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Luciano's Weekly Gourmet Menu Special
Apr 19, 2012 - 11:20:49 AM

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Freeport, Grand Bahama Island - Luciano's presents their NEW Weekly Gourmet Menu for only $39.50 which includes a glass of wine!

We still have our Pre Fixe menu for only 29.50, and our popular Early Bird menu for only $23.50.

Luciano's Restaurant offers fine dining with classical European entrees and a selection of Island dishes. We offer the best steakhouse menu in town as well we carry the widest variety of seafood choices.

With a beautiful view of the Port Lucaya Marina and only a few steps off Count Basie Square, Luciano's will cater to your every taste.

Luciano’s of Port Lucaya

New Weekly Gourmet Menu

Feuilletté d’Asperges Grillèes, Hollandaise

(Grilled Asparagus Filled Pastry with Hollandaise sauce)


Lobster Bisque

**** *

Caesar salad


Entrecôte Bordelaise

(Rib eye steak served with a Red wine sauce)



(Grouper, Lobster, Shrimp, Mussels, stone Crab and Potato Cooked in a Delicious Saffron Broth


Lion fish fillet, Mediterranean Style

(Baked With Peppers, Fennel, Onions, Tomato and Wine


All Entrées Served with Fresh Vegetables


Crème Brulèe


Strawberry Romanoff


1 Glass of Sauvignon Blanc from Chile central Valley


1 Glass of Carmenere from Chile

Main Menu

Special Selections

Osetra Caviar "Molossol"
One ounce of our finest, served with a traditional garnish and a glass of vodka


Bloc de Foie Gras
Our finest Goose Liver from France


Chilled Seafood Medley
Stone Crab, Lobster, Jumbo Shrimp and Norwegian Smoked Salmon (for 2)


Emincé de Langouste Créole
Delicious minced Lobster with "Creole" accent. A creation of Chef Francis Marque


Oysters Rockefeller
Fresh Oysters cooked in their shell garnished with spinach


Demi Langouste des Bahamas Parisienne
Half Bahamian cold lobster with mayonnaise sauce (in season)


Pinces de Tourteau au Beurre Aill ou Sauce Moutarde
Stone crab claws hot with garlic butter or cold with mustard sauce (3/4 lb)


Les Hors d' Oeuvres

Magret de Canard Fum
Thin slices of smoked duck breast served over sweet cantaloupe melon


Saumon Fumé de Nouvelle Ecosse
Lightly smoked salmon thinly sliced, classically garnished


Cocktail de Crevettes Rose
Jumbo gulf shrimp on a bed of lettuce, blanketed with a piquant red sauce


Melon Glacé au Vieux Porto
Chilled melon with port wine


Crepe de Fruits de Mer
Delicate French pancakes stuffed with a mixture of seafood, then browned slowly to the peak of perfection


Coquilles St. Jacques Florentine
Deep sea scallops sauted with garlic butter served on a bed of Spinach topped with Hollandaise sauce


Petit Crabe a l' ail
Sautéed soft shell crab served on toast with lemon garlic butter


Fettuccine Alfredo
Traditional pasta in cream (Half Portion/Dinner Portion)

10.50 / 19.00

Les Potages

Soupe de Conques des Bahamas
Fresh conch chowder, a tasty Bahamian specialty


Soupe a l'Oignon
Classical French onion soup glazed with Swiss cheese


Soupe du jour
One of Chef Francis' culinary inspirations for the day


Bisque de Langouste
Creamy lobster soup flavored with cognac, garnished with dices of lobster meat


Les Salades

Caesar Salad (for two)
As regal as its name-sake, with the traditional dressing


Luciano's Salad
Well suited to our tropical climate, this exotic combination of avocados, hearts of palm, baby shrimp, pineapple chunks, sweet corn and tomatoes is artistically seasoned with a lemon cream sauce


Supreme de Volaille Grille en Salade
Grilled Chicken breast served over Caesar salad.


Seafood Salad
Combination of fresh lobster, shrimp and crab served on a bed of crisp greens


Les Poissons et Crustaces

Filet de Merou des Bahamas aux Amandes ou Grenobloise
Island grouper filet topped with roasted almonds or a lemon butter and caper sauce


Sole Poelée Belle Meunière
Whole dover sole sautéed in butter and lemon juice, served with delicate boiled potatoes


Supreme de Saumon et Langouste Cardinal
Salmon Fillet stuffed with seafood served with Lobster Medallion and Crayfish sauce


Scampi Flambé Luciano's
The fastidious preparation at your table promises this to be an unforgettable delight. Flambéed in fine cognac with shallots at precisely the right moment. This seafood delicacy will be served with fettuccine


Broiled Bahamian Lobster Tail
Fresh island lobster broiled to perfection, served with warm butter and lemon


Filet Mignon and Lobster Tail
Choice center cut tenderloin and fresh Bahamian lobster tail


Filet de Thon Bordelaise
Seared Yellow Fin Tuna cooked to your exact specifications and served with a delicious Cabernet Sauvignon sauce


Les Viandes Blanches et Volailles

Magret de Canard Poivrade
Breast of duckling cooked like steak and coated with an interesting sauce in which green peppercorns are added at the end to give it a spiciness. Served with the vegetable of the day.


Medaillon de Veau Luciano's (Specialté de la Maison)
The finest milk fed veal carefully sautéed with shrimps and plump pieces of lobster


Demi Canard Roti Aigre-Doux
Half Peking Duckling roasted witha coat of Honey & Vinegar, served with Orange Sauce


Escalope de Veau de lait aux Champignons
Sautéed veal cutlet flamed with Armagnac, topped with shallots, wild mushrooms and a velvety cream sauce


Grenadin de Veau Grand Mere
Thick veal filet sauteed and topped with mushroom, bacon, and pearl onions


Caille Farcies Flambees au Cognac
Semi Boneless Stuffed Quail Flamed with cognac and served with Pinot noir Sauce


Supreme de Volaille Grille Alfredo
Grilled boneless chicken breast served with creamy fettuccine.


Rack of Lamb

Les Grillades et Rotis

Steak Diane
One of Luciano's classics, this selection is delicious; served with a baked potato


Carré d'Agneau Provencale (for two)
Rack of spring lamb, perfectly roasted. A bouquetiere de legumes accompanies this delicate meal


Filet de Boeuf sauté au Poivre Vert
Filet mignon rubbed in green peppercorns, sautéed butter flamed, topped with peppered brandy sauce


Chateaubriand a la Francaise (for two)
Classic heart of beef tenderloin, one of the preferred French cuisine, broiled to your exact convenience. The maitre'd will offer you a choice of fresh vegetables and béarnaise sauce to complete this magnificent entrée


Filet Mignon au Roquefort
Choice filet broiled to your preference, topped with a very unusual Roquefort cheese sauce; served with vegetable of the day


New York Strip Steak
Center cut sirloin grilled to your exact preference. Served with vegetable of the day


Cote de Boeuf Angus Grillée (for two)
Black Angus beef chop grilled to your exact preference, served with fresh vegetables and three sauces: Béarnaise, Pinot Noir and Roquefort.


Cote d'Agneau Vert Pré
Charcoal grilled Colorado spring lamb chops served with a choice of fresh vegetables and Béarnaise sauce


All Entrees Served with a Caesar Salad

Les Legumes

Haricots Vert au Beurre
Buttered French green beans


Champignons Provencale
Button mushrooms sautéed with garlic, shallots and parsley


Epinards a la Creme
Creamy fresh spinach


Asperges Isigny
Asparagus served with a delicate butter sauce


Pomme de Terre Viennoise
Baked potato stuffed with cream, butter and cheese


Les Desserts et Patisseries

Crêpes Suzette (for two)
These sweet French pancakes are flamed in Curacao and Grand Marnier--the sauce is delicious and highly flavored.


Cerises à la Diable (for two)
Dark sweet cherries flamed in Grand Marnier and cognac served over vanilla ice cream


Banane Flambee au Rhum des Caraibes (for two)
Bananas Foster flamed with Caribbean rum and served with vanilla ice creams


Gateau Fondant au Chocolat
Chocolate melting gateau with vanilla ice cream


Pêche Glacée Chantilly
Halved peaches, over vanilla ice cream, covered with raspberry sauce and whipped cream


Tarte des Demoiselles Tatin
Warm caramelized apple tart served with ice cream


Fraises Romanoff
Fresh strawberries marinated in Grand Marnier and cream on a bed of ice cream


Crême Brulée
Cream custard with caramelized sugar


Les Glacés et Sorbets
A selection of ice cream or fruit sherbet, served with cookies.


Mousse Truffee au Chocolat
Chocolate Truffle Mousse


Key-Lime Pie


at Port Lucaya Marketplace & Marina
For reservations or inquires please contact us by phone or email:
(242) 373-9100 | Email: chefboulet@coralwave.com

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