Dinner Menu

Appetizers

Calamari
Point Judith calamari sautéed with San Marzano tomatoes, spinach, pepperonata, and chili flakes, served with grilled house-made focaccia ~ 16

Burrata
Local heirloom tomatoes tossed in a basil-pepita pesto, with buratta, tomato relish, basil oil and aged balsamic vinegar ~ 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 roasted pepper cocktail sauce ~ 18

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

*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 strawberry “gazpacho” finished with pancetta, lemon-basil oil and a strawberry cucumber relish ~ 12

Prosciutto
Prosciutto di Parma, summer melon, lemon mint yogurt, chamomile honey and arugula ~ 16

Verde
Local mixed greens with fresh plums, candied pecans and crumbled gorgonzola cheese, tossed in spiced plum vinaigrette ~ 13

*Carpaccio
Peppercorn crusted 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 oyster 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, a white wine herb emulsion, and zesty Parmesan crumbs~ 28

Lobster
Freshly shucked 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 heirloom tomato risotto, spinach, crispy onions and sherry- chicken jus ~ 30

*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, chimichurri, and pecorino~ 37

Veal Osso Buco
Braised veal osso buco served over saffron risotto with braised parsnips and a lemon parsley gremolata ~ 47

*8 oz Filet Beef Tenderloin
8 oz Australian beef tenderloin, served with black truffle mille feuille, grilled broccolini, black truffle butter, and salsa verde ~ 42

*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

Dinner

Click for the Bar/Late Menu

Click Here for the Wine List