Dinner Menu

 

ANTIPASTI

Soup
Butternut squash-coconut soup, Jonah crab, basil, labne yogurt, spaghetti squash   17

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

Burrata
Local burrata, butternut squash-pepita 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, apple, pecans, pickled red onions, gorgonzola
roasted garlic-white balsamic vinaigrette   13

Gnocchi
Potato dumplings, oyster mushrooms, spinach, sherry, parmesan crumble  14

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
Tagliatelle pasta, speck, chanterelle mushrooms, broccoli, black pepper cured egg yolk parmesan   27

Ravioli
Three cheese ravioli, Long Island cheese pumpkin, hen of the woods mushrooms
fried shallots   27

Salmon*
Bay of Fundy salmon, piperade, preserved lemon, Castelvetrano olives   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, duck confit, butternut squash, tarragon   28

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

SIDES

Spaghetti squash, red curry yogurt, spiced pepitas   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