Dinner Menu

 

ANTIPASTI

Soup
Spring dug parsnip-truffle soup, crabmeat, pickled ramps, focaccia croutons 17

Calamari
Sautéed Point Judith calamari, spinach, spicy San Marzano tomatoes 14

Burrata
Local burrata, grilled ramp-pine nut pesto, arugula, fried bread, pickled fennel   15

Beet Salad
Roasted marinated mixed beets, Medjool date, apple, beet yogurt, hazelnuts   15

Mussels
Local mussels, pancetta, shallots, basil, ciabatta, saffron and white wine broth   16

Salumi
Sliced cured meats with accompaniments, crostini   15

Formaggio
Artisanal cheeses with accompaniments, crostini   18

Carpaccio*
Peppercorn crusted lamb, garlic aioli, focaccia croutons, Crotonese cheese
pickled cherry peppers   16

Verde
Arugula, trevisano, baby tomatoes, pecans, pickled red onions, gorgonzola, roasted garlic-white
balsamic vinaigrette 13

Gnocchi
Potato dumplings, confit rabbit, spinach, pine nuts, sundried tomatoes, mint pesto 15

Romaine*
Romaine hearts, Caesar dressing, Grana Padano, white anchovies, crostini   13

Oysters*
Chef’s selection of oysters, horseradish, cucumbers, chives, lime, evoo   18

ENTREES

Pork*
Bacon wrapped loin, Swiss chard, pickled apples, rosemary-apple purée, cipollini onions
cider jus   30

Linguine
Fresh linguini pasta, shrimp, pancetta, spicy tomato broth, basil   29

Scallops*
Pan seared scallops, tomato compote, eggplant 3 ways, arugula   38

Tagliatelle
Poached lobster, asparagus, ramps, hazelnuts, tarragon-lobster emulsion 37

Ravioli
3 cheese ravioli, English peas, hen of the wood’s mushrooms, fried shallots 27

Salmon*
Bay of Fundy salmon, fava beans, oyster mushrooms, spring onions, fiddleheads
lemon-caper vinaigrette 29

Rigatoni
Rigatoni pasta, traditional veal, beef and pork ragu, Grana Padano, mascarpone, basil   26

Chicken
Chicken Ballantine, puffed farro, celeriac, spinach, chicken jus   29

Cavatelli
House made ricotta pasta, morels, broccoli, cured egg, parmesan 27

Filet*
Grass-fed Australian beef, black truffle mille-feuille, broccoli, red wine jus   46

SIDES

Grilled spicy green beans 12
Roasted cauliflower, caramelized onion purée, Grana Padano, salmoriglio sauce 13
Spinach, pine nuts, garlic, shallots, lemon 8
Shishito peppers, lime, EVOO, sea salt 9
Twice fried potato wedges, truffle oil, parmesan 8

WHOLE WHEAT AND GLUTEN-FREE PASTA AVAILABLE UPON REQUEST

Executive Chef Anthony Mazzotta

Lucca Restaurants have seven private dining rooms, accommodating guests from 10 to 250

Gratuity of 18% may be added to parties of 6 or more

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

We recommend that you call the restaurant at (617) 247-2400 for reservations, especially for prime times or larger groups. You can also make a reservation online below.meatballs