Dinner Menu

 

ANTIPASTI

 

Soup

Butternut squash bisque, cipollini onions, “sour cream & onion” croutons

pomegranate, sage   14

Calamari 

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

Burrata

Local burrata, butternut, arugula, fried bread, pickled fennel, basil-pine nut pesto   15

Beet Salad

Roasted marinated mixed beets, Medjool date, beet yogurt, pistachio   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, apples, pecans, pickled red onions, gorgonzola

roasted garlic-white balsamic vinaigrette   13

Gnocchi

Potato dumplings, duck confit, pine nuts, cauliflower, Parmesan emulsion

sundried tomato pesto  15

Romaine*

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

Oysters*

Chef’s selection of oysters, cucumber-Prosecco mignonette   18

 

 

ENTREES

 

Pork*

Bone-in pork chop, bacon, braised Swiss chard, apple-celeriac slaw, white beans   30

Linguine

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

Scallops*

Pan seared scallops, braised fennel, spaghetti squash, pickled golden raisins

pistachios, Thai basil  38

Ravioli

Three cheese ravioli, braised Tuscan kale, sage, sweet potato sugo   27

Salmon*

Bay of Fundy Salmon, farro, Kabocha squash wedge, pickled squash, herbed yogurt

butternut squash purée   29

Rigatoni

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

Chicken

Chicken Ballantine, roasted fall vegetables, spinach, chicken jus   29

 Tagliatelle

Butter poached lobster, confit fennel, blistered baby tomatoes, hazelnuts

tarragon-lobster emulsion   37

Cavatelli

House made ricotta pasta, Chanterelle mushrooms, broccoli, cured egg, parmesan   27

Filet*

Grass fed Australian beef Tenderloin, fork crushed EVOO potatoes, creamed spinach

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

 

 

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

 

Executive Chef Anthony Mazzotta

*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

 

Whole wheat and gluten-free pasta available upon request