Dinner Menu

APPETIZERS

Calamari  
Point Judith calamari sautéed with San Marzano tomatoes, pepperonata, and chili flakes, served with grilled house-made focaccia ~ 14

*Prosciutto 
Prosciutto di Parma, summer melon and gorgonzola picante, drizzled with an aged balsamic reduction ~14

Risotto  
Carnaroli rice with local heirloom tomatoes and garlic, topped with basil oil ~ 16

*Oysters  
Local oysters on the half-shell with a pear cider mignonette ~ 18

Duck Confit  
Duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese,
and a mustard beurre blanc ~ 15

*Mussels  
Pemaquid mussels tossed with pancetta, white wine, 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 blackberries, candied pecans and oven-dried herbed goat cheese, tossed in blackberry 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 ~ 15

ENTREES

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

*Scallops  
Seared Georges Bank sea scallops served over roasted corn and chanterelle mushrooms, with confit potatoes, serrano peppers and crispy prosciutto ~ 39

Cavatelli
House-made ricotta cavatelli with baby spinach, roasted summer squash, cauliflower and carrots, tossed with white wine, garlic and shallots ~28

Lobster 
Freshly shucked Maine lobster with house-made potato gnocchi, roasted corn and lobster sugo, finished with chive butter ~ 39

*Salmon  
Pan-seared Bay of Fundy salmon with confit fingerling potatoes, baby tomatoes, Cipollini onions, cauliflower and thyme ~ 29

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

Chicken
Pan-roasted Gianonne Farms Statler chicken breast, with kale panzanella salad tossed in a tomato vinaigrette, served over a vidalia onion purée and heirloom tomato ~ 29

*Linguine    
Linguine, with sautéed Gulf shrimp, roasted corn, pancetta, and serrano pepper, tossed in a corn purée and finished with basil oil ~ 33

*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, mascarpone and Italian basil ~ 27

*Lamb Chops  
Marinated lamb chops over white bean purée, with a baby arugula salad, garlic, shallots, ricotta salata and sunflower seed mint pesto ~ 37

*14 oz Pork Porterhouse 
Peach glazed pork chop served over spicy tomato polenta, sautéed baby kale, garlic and shallots ~ 34

*8 oz Filet Mignon
Prime Filet Mignon, served with confit fingerling potatoes, red wine braised pearl onions and grilled asparagus, finished with vincotto ~ 39

SIDES

Baked to order garlic and mozzarella bread ~ 9
Mediterranean olives, oregano, rosemary and thyme ~ 8
Sautéed broccolini ~ 9
Roasted corn with shallots and basil ~ 9
Grilled asparagus with hollandaise sauce ~ 11
Really, really, good house-made pork 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

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

Executive Chef Vanessa Leesam

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

Our Locations
Back Bay 116 Huntington Avenue, Boston Ma 02116
North End 226 Hanover Street North End, Boston Ma 02113