Appetizers

 

Calamari   

Point Judith calamari sautéed with San Marzano tomatoes, pepperonata, and chili flakes, served with grilled house-made focaccia ~ 15

Prosciutto & Melon

Prosciutto di Parma, summer melon and gorgonzola picante, drizzled with an aged balsamic reduction ~16

Short Rib   

House-made sweet potato gnocchi tossed with braised beef short ribs, fresh ricotta and scallions ~ 17

*Oysters   

Local oysters on the half-shell with an apple cider mignonette ~ 18 

Duck Confit   

Duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, 

and a mustard beurre blanc ~ 16 

*Mussels   

Pemaquid mussels tossed with pancetta, white wine, saffron, shaved garlic, shallots and thyme, served with grilled house-made focaccia ~ 15

*Romaine   

Hearts of romaine tossed in our house-made Caesar dressing, with focaccia croutons, shaved grana padano, and Sicilian white anchovy ~ 12

Soup   

Chilled local strawberry “gazpacho” finished with pancetta, lemon-basil oil and a strawberry cucumber relish ~ 12

Caprese

Local heirloom tomatoes tossed in a tomato vinaigrette, with buratta, tomato relish, basil oil and aged balsamic vinegar ~ 16

Verde 

Local mixed greens with glazed spiced plums, candied pecans and crumbled gorgonzola cheese, tossed in spiced plum vinaigrette ~ 13 

*Carpaccio   

Peppercorn crusted grass-fed Wagyu beef carpaccio, with baby arugula, tiny croutons, grana padano and summer truffle aioli ~ 16

Formaggio

Chef’s selection of three cheeses with seasonal accompaniments ~ 16

 

Sides

Baked to order garlic and mozzarella bread ~ 9 with Pomodoro sauce 13

Mediterranean olives, oregano, rosemary and thyme ~ 8

Sautéed broccolini ~ 9 

Sautéed wild mushrooms  ~ 11

Creamy roasted corn with basil ~ 9

Roasted cauliflower with crispy pancetta ~ 11

Really, really, good house-made pork and beef meatballs ~ 12

A Lucca original, gorgonzola stuffed cherry peppers ~ 8

Entrees

Garganelli  

House-made garganelli tossed with Lucca’s famous agrodolce wild boar and roasted red and yellow pepper ragout, finished with grana padano ~ 29

*Scallops   

Seared Georges Bank sea scallops served over creamy summer succotash (roasted pepper, corn, shallots, fava beans, serrano pepper, heirloom tomatoes and basil) finished with crispy prosciutto ~ 39

Ravioli

House-made three cheese ravioli with baby spinach, summer squash, cauliflower and English peas tossed with a pea purée and pea greens ~ 28

Lobster  

Freshly shucked Maine lobster with house-made potato gnocchi, roasted corn, lobster sugo, aged Italian brandy and  chive butter ~ 39

*Salmon   

Pan-seared Bay of Fundy salmon with roasted golden potatoes, baby tomatoes, cipollini onions and cauliflower over a potato crema ~ 29

Baked Orecchiette   

“Little ear” shaped pasta baked with house made pork sausage, broccolini, San Marzano tomatoes, fontina cheese, toasted bread crumbs and white truffle oil ~ 25

Chicken

Pan-roasted Gianonne Farms Statler chicken breast, with carnaroli rice, local heirloom tomatoes, shallots and garlic, finished with basil oil ~ 29

*Linguine    

Linguine with sautéed Gulf shrimp, roasted corn, pancetta, and serrano pepper, tossed in a corn purée with basil oil ~ 29

*Fish of the Day   

Daily preparation of fresh local seafood ~ MP 

Rigatoni   

Fresh rigatoni tossed in a classic ragout of veal, beef, pork, and San Marzano tomatoes, with Parmigiano-Reggiano, and Italian basil ~ 27

*Lamb Chops   

Herb marinated lamb chops over a white bean purée, with a baby arugula salad, shallots, ricotta salada, mint pesto and toasted sunflower seeds~ 37

Veal Osso Buco  

Braised veal osso buco served over carnaroli rice risotto with glazed parsnips and a lemon parsley gremolata ~ 47

*8 oz Filet Beef Tenderloin   

Grass-fed beef tenderloin, served with confit fingerling potatoes, red wine braised pearl onions and roasted oyster mushrooms, finished with vincotto ~ 39 

*These items may be served raw or under-cooked and increase your risk of food-borne illness

Before placing your order, please inform your server if anyone in your party has a food allergy

Gluten-free and whole wheat pasta available upon request

18% service charge may be added to parties of six or more

Executive Chef Yoni Alcantara 

Our Locations

Back Bay 116 Huntington Ave/ 226 Hanover Street North End/ Logan Airport Terminal B

NEW LOCATION South Shore 933 Hingham St, Rockland