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