Dinner Menu


Point Judith calamari sautéed with almond romesco, goathorn peppers and golden grape tomatoes, served with grilled house-made focaccia ~ 14

House-made chive-potato gnocchi, braised beef short rib, English peas, shaved Parmigiano-Reggiano, aged Vincotto and smoked sea salt ~ 16

Prosciutto di Parma, local burrata, grilled asparagus and hazelnut pesto ~ 17

East Coast oysters on the half-shell, cucumber-raspberry mignonette ~ MP

Duck Confit
Roasted duck confit tart, caramelized onions, Tuscan kale, goat cheese and mustard buerre blanc ~ 15

A Lucca classic, Prince Edward Island mussels, smoked bacon, white wine, garlic and whole grain mustard broth, served with grilled house-made focaccia ~ 12

Hearts of romaine and baby kale, house-made Caesar dressing, focaccia croutons,
Parmigiano-Reggiano and Sicilian white anchovy ~ 11

Asparagus-leek soup, crispy pancetta and thyme crème fraîche ~ 11

House Salad
Mixed greens, shaved red onion, cucumbers, toasted pecans, goat cheese, blackberry vinaigrette ~ 12

Wagyu beef carpaccio, grain mustard aioli, house-made giardiniera and crostini ~ 16

Spring Vegetables
Confit artichokes, English peas, shaved fennel and pea greens, truffle vinaigrette, Parmigiano-Reggiano ~ 14


House-made three cheese ravioli with wild mushrooms, English peas, prosciutto,
shallot-parmesan crema and pecorino Toscano ~28


Seared George’s Bank sea scallops served over whipped green garlic potatoes, grilled asparagus, smoked bacon, golden tomato relish ~ 39

Home-made rigatoni tossed with Lucca’s famous agrodolce wild boar and roasted red and yellow pepper ragout,
finished with pecorino Toscano ~ 29

Lobster Risotto
Freshly shucked Maine lobster with English pea risotto, tarragon and smoked bacon ~ 39

Bay of Fundy salmon glazed with Meyer lemon emulsion, fregola sarda, fava beans, and radicchio, in a white wine brodo ~ 29

Baked Orecchiette
“Little ear” shaped pasta baked with sweet Italian sausage, broccoli rabe, San Marzano tomatoes, fontina crema, toasted bread crumbs and white truffle oil ~ 25

Chicken Cacciatore
Pan-roasted Gianonne Farms Statler chicken breast over a stew of San Marzano tomatoes, braised chicken, sautéed onions, peppers, fingerling potatoes and capers ~ 28

Imported dried linguine from Rutiglia, sautéed Gulf shrimp, grape tomatoes, scallions and baby spinach tossed in a sherry crema ~ 31

*Fish of the Day
Daily preparation of fresh local seafood ~ MP

Fresh black-pepper pappardelle tossed in a classic ragout of veal, beef, pork, San Marzano tomatoes with Parmigiano-Reggiano
and Italian basil ~ 26

*Lamb Chops
Marinated lamb chops, haricot vert, chickpeas, grape tomatoes, Vermont goat cheese and balsamic vinaigrette ~ 35

*Grilled 8 oz Filet Mignon
Grilled Prime Filet mignon, roasted fingerling potatoes, sautéed asparagus with
a Montepulciano demi-glace ~ 39

Veal Osso Buco (Limited availability)
Center-cut veal osso buco, soft white carrot polenta, pickled ramps and baby spinach~ 49

Baked to order garlic and mozzarella bread ~ 8
Mediterranean olives, oregano, rosemary and thyme ~ 8
Grilled Asparagus ~ 9
Assorted foraged wild mushrooms sautéed with shallots and garlic ~ 10
Herb-roasted fingerling potatoes ~ 8
Really, really, good house-made veal and beef meatballs ~ 12
A Lucca original, gorgonzola stuffed cherry peppers ~ 8

Gluten-free and whole wheat pasta available upon request
18% service charge may be added to parties of six or more

Executive Chef Vanessa Leesam

*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

Our Locations
Back Bay 116 Huntington Avenue
North End  226 Hanover Street