Lucky Charlie
Restaurant Menu
Lucky Charlie’s menu is centered around its pizza offerings, which are inspired by the coal-oven New York pizzerias of the 1920s. The dough is ten percent sourdough, 80% hydration, fermented for 24 hours and uses biga - a type of pre-ferment - resulting in an enhanced flavor, and a thin but firm, light and fluffy crust. Daily Pizza offerings include Classic with fiori di latte, DOP San Marzano tomatoes, Sicilian oregano, and imported Italian sheep’s milk pecorino, drizzled with Sicilian extra virgin olive oil and topped with finely grated parmigiano reggiano; White with stracciatella, caciocavallo, whipped sheep’s milk ricotta, imported pecorino sardo, and drizzled with Sicilian extra virgin olive oil; and Red with DOP San Marzano tomatoes, Sicilian extra virgin olive oil, bread crumbs, basil, and Sicilian oregano. An array of toppings such as locally sourced sausage, cup-and-char pepperoni, Sicilian olives, artichoke hearts, and housemade meatballs are also available.
The remainder of Lucky Charlie’s menu will change seasonally, with highlights from the opening menu including Pastas Al Forno such as Baked Anelletti, a Sicilian classic, with imported Italian anelli layered with eggplant, beef ragu, Sicilian pecorino, peas, primo sale, and bread crumbs; a 20 layer Lasagna Verde with housemade pasta and cream sauce with parsley, zucchini, basil, locally-sourced fresh spinach, housemade mozzarella, pecorino romano and parmigiano reggiano; and housemade Manicottistuffed with whipped ricotta and basil, topped with an option of sausage ragu or passata; Seafood Antipasti, which comes with Tuna Crudo and a selection of share plates including Clams Oregenata; Oysters Rockefeller; Clams Casino; Sicilian Seafood Salad with calamari, octopus, scungilli, clams, shrimp, and mussels ; and Shrimp Al Forno with pistachio gremolata. Larger format entrees include Steak Pizzaiola with aged ribeye topped with Sunday sauce, oregano, heirloom tomatoes, and carmelized onions ; Eggplant Parm; and Stigghiola, a popular Sicilian street food with scallions wrapped in veal sweetbreads and charred in the oven.
PLEASE NOTE: All menu items and prices are subject to change.