Dinner

Lunch:

Click for the Dinner Menu

Click for the Dessert Menu

APPETIZERS

*Oysters
Local oysters served on the half-shell with an apple cider mignonette………………………..18

*Calamari
Sautéed Point Judith calamari, San Marzano tomatoes, peperonata, chili flakes…….. 15

Meatballs
Really good pork and beef meatballs……………………….. 12

Deviled Eggs
Sriracha, crispy prosciutto, chives………………………………..9

Arancini
Chef’s selection of stuffed risotto arancini ……………..MP

SALADS

Prosciutto e Melone
Prosciutto di Parma, summer melon and gorgonzola piccante, drizzled with an aged aceto balsamic ………… 16

*Romaine
Hearts of romaine, Caesar dressing, focaccia croutons, grana padano white anchovy………11

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

Verde
Mixed greens, glazed spiced plums, candied pecans,
crumbled gorgonzola,Spiced plum vinaigrette………….11

Add Grilled Chicken- 8 Shrimp- 9 Grilled Salmon- 9

Deviled Eggs
Sriracha, crispy prosciutto, chives………………………………..9

PASTA & FLATBREAD

*Linguine
Linguine with sautéed Gulf shrimp, roasted corn,pancetta, and serrano pepper, tossed in a corn purée and finished with basil oil…………………………………………..28

Rigatoni
Fresh rigatoni, ragout of beef, pork and veal,
San Marzano tomatoes, Parmigiano-Reggiano, Italian basil……25

Ravioli
House-made three cheese ravioli with baby spinach, roasted summer squash, cauliflower and English peas, served over pea purée and finished with pea greens……………………………..26

FLATBREAD

Prince Street
Mozzarella, parmigiano, pomodoro, garlic, basil…………………………………………… 15
Hanover Street
Duck confit, caramelized onions, kale, goat cheese,mustard beurre blanc………………….. 19

SANDWICHES

All served with house made potato wedges, spicy ketchup,
baby arugula and pickled red onion

Lucca Burger
Topped with aged cheddar and smoked bacon, on a
brioche bun………………………………………………………………….. 17

Lamb Burger
Topped with feta cheese and mint aioli, on a
brioche bun………………………………………………………………….. 17

Steak Panini
Grilled sirloin, gorgonzola, cherry peppers, ciabatta bread…………………………….. 19

Vegetable Panini
Chef’s changing selection………………………………………….MP

Lobster Roll
Freshly shucked Maine lobster, lemon aioli, ciabatta bread………………….. MP

Click Here for the Wine List 

Click Here for the Cocktail List

 

Dinner Menu

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 

 

Click Here for the Wine List 

Click Here for the Cocktail List

*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