Dinner Menu


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

Short Rib
House-made chive potato gnocchi, braised beef short rib, seasoned ricotta, aged Vincotto and microgreens ~ 16

Prosciutto di Parma, local burrata, red wine marinated figs and rosemary honey ~ 17

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

Duck Confit
Roasted duck confit tart, caramelized onions, Tuscan kale, goat cheese
and mustard beurre 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

Heirloom tomato soup, crispy chickpeas and thyme crème fraîche ~ 11

House Salad
Mixed greens, shaved red onion, sliced strawberries, toasted pecans, goat cheese,
lemon poppy vinaigrette ~ 12

Wagyu beef carpaccio, truffle aioli, watercress, Parmigiano-Reggiano and crostini ~ 15

Heirloom tomatoes, local fresh mozzarella, balsamic emulsion, basil oil ~ 15


House-made three cheese ravioli with wild mushrooms, grape tomatoes, roasted zucchini, prosciutto, basil pine nut pesto and Parmigiano-Reggiano ~28

Seared Georges Bank sea scallops served over roasted corn and chorizo risotto, sage and topped with 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 Cavatelli
Freshly shucked Maine lobster with house-made ricotta cavatelli, summer corn, grape tomatoes and smoked bacon, finished with aged Italian brandy crema and chives ~ 39

Bay of Fundy salmon served over a roasted red pepper purée with, fregola sarda, sautéed asparagus and dill cucumber crème fraîche ~ 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, with 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, confit fingerling potatoes, grilled asparagus, feta cheese and grape tomatoes with a Montepulciano demi-glace ~ 39

*Pork Chop
Grilled boneless pork chop, carrot purée, farro, sautéed baby spinach and roasted white peaches, topped with pickled red onions and Vincotto~ 34

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
Roasted corn and chorizo risotto ~ 12
Really, really, good house-made veal and beef meatballs ~ 12
A Lucca original, gorgonzola stuffed cherry peppers ~ 8

*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 Vanessa Leesam

Hosting an Event? Lucca Restaurants have seven private dining rooms that can accommodate groups from ten up to two hundred and fifty

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