Dinner Menu

A P P E T I Z E R S

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

Risotto
Carnaroli rice with braised beef short ribs and glazed parsnips, finished with thyme butter and
parsnip crisps …..16

*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 …..15

*Mussels
Pemaquid mussels tossed with pancetta, white wine, saffron, shaved garlic, shallots and thyme, served with grilled house-made focaccia …..16

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

Soup
Lobster bisque with freshly shucked lobster and tiny croutons, finished with
chive crème fraîche …..13

Beet Salad
Local baby beets tossed in a beet vinaigrette, with whipped goat cheese and baby arugula …..16

Verde
Local mixed greens with red wine poached pears, candied pecans and oven-dried herbed goat cheese, tossed in a spiced pear vinaigrette …..13

*Carpaccio
Peppercorn crusted grass-fed Wagyu beef carpaccio, with baby arugula, tiny croutons,
grana padano and winter truffle aioli …..16

Formaggio
Chef’s selection of three cheeses with seasonal accompaniments …..15

Entrées

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 with roasted oyster mushrooms, rainbow carrots, truffle onion marmalada and crispy prosciutto, served over carrot purée …..39

Ravioli
House-made beet purée and mascarpone ravioli with snow peas, roasted local beets,
toasted almonds and chive butter …..28

Lobster
Freshly shucked Maine lobster with house-made chive potato gnocchi, snap peas and lobster sugo, finished with chive butter …..39

*Salmon
Pan-seared Bay of Fundy salmon with roasted haricot vert, confit tri-colored potatoes, radicchio and sunchoke chips, served over sunchoke purée  …..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 smoked bacon, fregola Sarda, roasted Brussels sprouts, served over braised escarole …..29

*Linguine
Linguine, with sautéed Gulf shrimp, crispy smoked pancetta, shallots, and shaved garlic, tossed in a spicy tomato sugo and finished with chili flakes and basil …..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, and Italian basil …..27

Chef’s Cuts

*Lamb Chops
Marinated lamb chops over white bean purée, with a baby arugula salad, shaved fennel, toasted pine nuts and mint pesto …..37

Veal Osso Bucco
Braised veal osso buco served over saffron risotto with glazed parsnips
and a lemon parsley gremolata …..47

*8 oz Filet Mignon
Prime Filet Mignon, served with confit fingerling potatoes, pickled cherry peppers, baby kale and gorgonzola cheese, finished with vincotto …..39

Sides

Baked to order garlic and mozzarell a bread …..9
Mediterranean olives, oregano, ro semary and th yme …..8
Sweet potato wedges topped with gorgonzola and crispy bacon …..9
Sautéed broccolini …..9
Brussels sprouts with smoked bacon …..10
Really, really, good house-made pork and beef meatballs …..12
A Lucca original, gorgonzola stuffed cherry peppers ….. 8

Executive Chef Yoni Alcantara

Gluten-free and whole wheat pasta available upon request

*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

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

 

 

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

Our Locations
Lucca Back Bay 116 Huntington Avenue, Boston Ma 02116
Lucca North End 226 Hanover Street North End, Boston Ma 02113
Lucca Logan Terminal B Logan International Airport

Call us at 617-742-9200 for reservations, or click below:
burrattaBB
Lucca North End (3811), Boston / New England Reservations