Photography by Greg Powers

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Casa Luca is an energetic and inviting location for both business and social events in

the heart of Washington, DC. Whether you would like to entertain a select group of

family, friends or clients, or host a large reception, we offer a number of possibilities

for memorable events and special occasions.

With a view of all the action in the kitchen, the Peppe Room is named for Fabio’s father, Giuseppe “Peppe” Trabocchi who inspired his appreciation of food and love of cooking. The Peppe Room is equipped with its own television, and is ideal for lively family gatherings and business lunches or dinners.

Named for Fabio’s maternal grandmother, Palmina, this room is the physical and “spiritual” heart of the restaurant. Decorated with Trabocchi family photos, the Palmina room is both elegant and comfortable, suitable for informal gatherings as well as business dinners and lunches.

Floor to ceiling windows provide incredible natural light and a view of lively 11th_{Street in our Lina Room,} named for Fabio’s aunt. The shades can also be drawn for privacy. The Lina Room features a separate entrance for your exclusive event.

The Dino Room is “front and center” at Casa Luca, adjacent to the beautifully appointed Bar. Cozy and intimate, the Dino Room features stunning black and white Trabocchi family photographs and beautiful hand-blown Gordiola glass light fixtures from Maria’s home of Mallorca. Named for Maria’s brother, who is also Luca’s godfather, the Dino Room is ideal for a happy hour or cocktail party, or a smaller business or family dinner.

Our option for dining “al fresco” in the warmer months, the well-appointed Casa Luca Patio has vibrant orange canopies, stunning marble tables, and tasteful landscaping. The Patio is the perfect setting to “see and be seen” for your next business happy hour.

We can open all three private rooms to accommodate your larger events, offering the beautiful natural light and private entrance of the Lina Room, the charm and elegance of the Palmina Room, and the lively ambiance of the Peppe Room.

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Fabio Trabocchi’s approach to food at Casa Luca is rustic elegance and simplicity, to

bring out the natural vibrancy of the best ingredients.

Fabio Trabocchi is meticulous about his cooking – from the sourcing of ingredients, to the butchering of meat, to the Italian traditions that are the foundation of his dishes. This attention to detail is, in turn, evident in his extensive knowledge of Italy’s culinary heritage, skillful techniques and creative imagination.

Chef Trabocchi’s passion for cooking grew organically beside his father and grandparents growing up in Italy’s Le Marche region. By the age of eight, he was very comfortable in the kitchen, which explains his decision to pursue culinary school in his early teens and his progression of apprenticeships in kitchens throughout the region. At 21, he came to the United States to open Bice, in the space that what would later become Fiola. After Bice, Trabocchi spent several years abroad in Spain and London, where his cooking earned the attention of the Ritz-Carlton hotel company who offered him Maestro in Tysons Corner, where he spent seven years cooking inventive Italian dishes and garnering national and international acclaim, including a James Beard Award for Best Chef – Mid Atlantic.

After a sojourn in New York at Fiamma, where he garnered 3 Stars in the New York Times in addition to a Michelin star, he returned to the Nation’s Capital to open his first owned restaurant, Fiola, in April 2011. Casa Luca opened in July 2013 and represents the chef’s return the rustic cooking of his Marche upbringing.

Our relationships with the most respected farmers and artisans in our local area as well as in Italy and elsewhere abroad, ensure that we receive the finest array of ingredients – from herbs and vegetables, to farmstead cheeses, to shellfish and meats – each day. Many of the products on your table are grown and crafted by local farmers, fishermen, and artisans. For that reason, last minute changes to your menu may occur based on seasonality and product availability, but similar ingredients will be substituted and you will be informed at the soonest moment possible.

Our Special Events team is available to assist you in selecting a menu, including making substitutions when necessary.

Casa Luca can offer vegetarian options for all courses. We are always happy to accommodate dietary restrictions and ask that you inform us in advance so that we may offer appropriate substitutions.

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Lunch

Dinner

Cocktail Reception

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We offer a variety of menus suitable for every occasion.

Leafy Greens Grapefruit, Mandarins, & Hazelnuts

Fusilli Cacio e Peppe or Pesce Del Giorno or Cornish Hen Sgroppino or Vanilla Panna Cotta

Leafy Greens Grapefruit, Mandarins, & Hazelnuts or Parma Prosciutto, Seasonal Fruits Ravioli San Leo or Grilled Dorade with Salsa del Papa or Filet Cacciatore

Sgroppino or Vanilla Panna Cotta

Leafy Greens Grapefruit, Mandarins, & Hazelnuts or Burrata of Burrata of Caprese Salad of Burrata, Roasted Tomatoes, & Pesto

Risotto di Funghi or Branzino al Forno or Filet Cacciatore Cassata or Torta al Cioccolato

Leafy Greens Grapefruit, Mandarins, & Hazelnuts or Burrata of Caprese Salad of Burrata, Roasted Tomatoes, & Pesto

Campanelle with Prawns, Shellfish Brodetto & Spicy Eggplant Funghetto Branzino al Forno or Filet Cacciatore or Cornish Hen

Cassata or Torta al Cioccolato

Luca Antipasto Misto (Selection of 1 cured meat, 1 cheese, 1 piccoletti, 1 flatbread) Risotto di Funghi

Roasted Branzino with Tomatoes, Peppers & Olives Filet Cacciatore

Torta al Cioccolato

Campanelle with Eggplant Funghetto & Prawns Bucatini Campagnola

Scrippelle ’Mbusse Roman Style Flatbread

Thin Grilled Crescia Montefeltro Style

Smoked Salmon & Crescia “toast”, mascarpone-horseradish cream Fritto Misto of Seasonal Vegetables & Mozzarella

Baccala Fritters

Vergara Meatballs, Sugo Finto

Casa Luca Beef Tartar, classic tartar of beef, mascarpone-horseradish cream Straciatella, Beets and Walnut Pesto

Casa Luca Crudo Giardineria

“Cazzimperio” of Seasonal Vegetables Crudite, Salsa Verde Ascolana Style Stuffed & Fried Green Olives

Crostini of Olives, Tomato, Mozzarella $15/person for 1 hour

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FABIO’S CELLAR SELECTIONS

Argiolas, “Costamolino”, Vermentino, Sardegna 2011 $45

Bruno Giacosa, Arneis, Roero, Piemonte, Italia 2011 $70

Merry Edwards, Sauvignon Blanc, Russian River Valley, California, USA 2011 $90 Jermann, “Vintage Tunina”, Sauvignon/Chardonnay/Malvasia, Friuli 2009 $135

Brancaia, “Tre”, Sangiovese/Merlot/Cabernet, Siena, Toscana, Italia 2010 $45 Querciabella, Sangiovese, Chianti Classico, Toscana, Italia 2009 $75

Vietti, “Tre Vigne”, Barbera d’Alba, Piemonte, Italia 2010 $60

Caparzo, Sangiovese, Brunello di Montalcino, Toscana, Italia 2008 $90 Orin Swift, "The Prisoner", Zinfandel/Cabernet/Syrah, Napa Valley, California, 2011 $85 Poggio al Tesoro, Cabernet Sauvignon, “Sondraia”, Bolgheri, Toscana, Italia 2009 $95

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$45.00 per person plus tax and optional gratuity

All Beverages Charged Upon Consumption

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Misticanza

Leafy Greens, Grapefruit, Mandarins, Hazelnuts

Fusilli Cacio e Peppe Black Peppercorns, Burrata, Basil

or

Pesce Del Giorno

Fish of the Day, Tonnato, Olives & Capers, Artichoke Salad or

Cornish Hen With Seasonal Vegetables

Sgroppino

Sorbetto del Giorno, Prosecco or

Vanilla Panna Cotta With Saba

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$55.00 per person plus tax and suggested gratuity

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Misticanza

Leafy Greens, Grapefruit, Mandarins, Hazelnuts or

Parma Prosciutto, Seasonal Fruits

Ravioli San Leo

Ricotta & Greens, Lemon Zest, Almonds, Nepitella or

Grilled Dorade

Artichokes, Dill & Lemon, Salsa del Papa or

Filet Cacciatore

Cipolline Agrodolce, Mushrooms, Pancetta

Sgroppino

Sorbetto del Giorno, Prosecco or

Vanilla Panna Cotta With Saba

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$75.00 per person plus tax and suggested gratuity

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Misticanza

“Caprese Salad” of Burrata Roasted Tomato & Pesto Genovese

Risotto di Funghi Wild Mushrooms, Parmigiano

or

Branzino al Forno

Red Peppers, Tomatoes, Olives, Basil or

Filet Cacciatore

Cassata

Pistachio & Orange Semifreddo, Vanilla Meringue, Blood Orange Sorbetto or

Torta al Cioccolato

Flourless Chocolate Cake, Vanilla Gelato

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$85.00 per person plus tax and suggested gratuity

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Misticanza

“Caprese Salad” of Burrata Roasted Tomato & Pesto Genovese

Campanelle

Prawns, Shellfish Brodetto & Spicy Eggplant Funghetto

Branzino al Forno

Red Peppers, Tomatoes, Olives, Basil or

Filet Cacciatore

Cipolline Agrodolce, Mushrooms, Pancetta or

Cornish Hen With Seasonal Vegetables

Cassata

Pistachio & Orange Semifreddo, Vanilla Meringue, Blood Orange Sorbetto or

Torta al Cioccolato

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Menu Items Are Subject To Change Based on Seasonal Availability

$95.00 per person plus tax and suggested gratuity

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Casa Luca Antipasto Misto

Chef’s Selection of 1 cured meat, 1 cheese, 1 piccoletti, 1 flatbread

Risotto di Funghi Wild Mushrooms, Parmigiano

Branzino al Forno

Red Peppers, Tomatoes, Olives, Basil

Filet Cacciatore

Torta al Cioccolato

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$45.00 per person plus tax and suggested gratuity

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Ravioli San Leo

Ricotta & Greens, Lemon Zest, Almonds, Nepitella

Campanelle

Prawns, Shellfish Brodetto, Spicy Eggplant Funghetto

Scrippelle ’Mbusse

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3 options - $15/person 4 options - $20/person 5 options - $25/person

*for 1 hour plus tax and suggested gratuity

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Vergara Meatballs, Sugo Finto

Casa Luca Beef Tartar, classic tartar of beef, mascarpone-horseradish cream Straciatella, Beets and Walnut Pesto

Casa Luca Crudo Giardineria

“Cazzimperio” of Seasonal Vegetables Crudite, Salsa Verde Ascolana Style Stuffed & Fried Green Olives

Casa Luca Tuna Tartar

Crostini of Olives, Tomato, Mozzarella

Fritto Misto of Seasonal Vegetables & Mozzarella Baccala Fritters

Roman Style Flatbread

Thin Grilled Crescia Montefeltro Style

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$15.00 per person* for 1 hour plus tax and suggested gratuity

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Prosciutto di Parma Mangalitsa Prosciutto Wagyu Beef Bresaola

Mangalitsa Speck Soft Ciauscolo Marchigiano

Spicy Calabrese ‘Nduja

Caprino di Fragole (raw goat) Red Hawk (cow)

Casatica di Bufala (water buffalo)

Manchego Cured in Rosemary and Olive Oil (sheep) Parmigiano Bufala Gran Delitia (cow/water buffalo)

Canestrato Pecorino (raw sheep) Blu ‘61 (raw cow)

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OUR SPECIAL EVENTS STAFF WILL BE ON HAND FROM THE BEGINNING OF PLANNING

THROUGHOUT THE PROCESS UNTIL YOUR GUESTS DEPART. WE BRING THE SAME

ATTENTION TO DETAIL, CARE AND HOSPITALITY FOR OUR PRIVATE EVENTS AS WE DO

FOR ALL OF OUR GUESTS. OUR GOAL IS TO CREATE A UNIQUE AND MEMORABLE

EVENT TAILORED TO YOUR NEEDS.

Your reservation will be confirmed upon receipt of a signed contract, which includes a credit card authorization. Your balance will be charged in full at the end of the function. Your discretionary gratuity will be charged at the end of the event (Casa Luca suggests an 18%-20%) gratuity. A 3% dining coordinator fee will be charged at the end of the event which fee is subject to 10% sales tax. Menu prices do not include the 10% sales tax which will be charged at the end of the event. If your organization is tax exempt, a copy of your tax-exempt certificate must be provided with your signed contract.

Your final guaranteed attendance number is required by noon two business days prior to your event and may not be reduced thereafter. If we do not receive a timely guarantee, your final bill will reflect charges for the highest estimated number of guests shown on your agreement and menu.

We require a pre-set menu for parties larger than 8. Menu prices range from $45 to $95 per person with additional choices and supplements upon request.

Casa Luca offers wine options for every budget. Wine Director is available to assist in making selections in advance of your event. Additionally, we invite you to allow our Bar Manager to craft signature cocktails for your event. Please inquire for more details. We do not offer corkage for private events or holidays.

We are pleased to offer personalized menus for our guests, which can feature a special message or a company logo.

We provide standard white tablecloths and napkins. For additional linen choices we can offer upgrades that are priced accordingly. Please inquire for more details.

Our special events team can arrange your floral requirements and the arrangements are yours to keep, or give to your guests, at the conclusion of your function.

Should you require printed materials, gifts or other items to be shipped to Casa Luca in advance of your event, please send them c/o Casa Luca, 1099 New York Avenue NW, Washington DC 20001, Attn: Private Events, and clearly indicate the name and date of your event.

We can offer a selection of favors as a conclusion to your event, including confections or baked goods from our pastry team, signed copies of Chef Fabio Trabocchi’s Cucina of Le Marche cookbook, Casa Luca Extra Virgin Olive Oil, or gift cards to our restaurant. Please inquire for more details.