Dinner Menu

Appetizers

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

Short Rib

Potato gnocchi, braised beef short ribs, gorgonzola, fresh ricotta, scallions ~ 17

*Oysters
Local oysters on the half-shell with an roasted pepper cocktail sauce ~ 17

Duck Confit
Duck confit tart, caramelized onions, roasted apples, Tuscan kale, sherry-mustard beurre blanc, goat cheese ~16

*Mussels
PEI 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
Butternut squash purée, Jonah crab meat, chive-crème fraîche, croutons, pomegranate glaze ~ 16

Burrata
Local burrata, basil-pepita pesto, arugula, crispy fried croutons, pickled fennel, basil oil,
balsamic vinaigrette ~ 16

Verde
Local mixed greens, pomegranate poached pears, candied pecans, goat cheese, pickled red onions, white balsamic-pomegranate vinaigrette ~ 12

Formaggio
Chef’s selection of three cheeses with seasonal accompaniments ~ 16

Sides

Baked to order garlic and mozzarella bread ~ 9 with Pomodoro sauce 12

Mediterranean olives, oregano, rosemary and thyme ~ 8

Sautéed broccolini ~ 9

Sautéed wild mushrooms ~ 11

Blistered shishito peppers, sea salt, lime ~ 9

Roasted cauliflower with crispy pancetta ~ 10

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
Pan-seared sea scallops, wild mushroom risotto, potato-leek emulsion, arugula, white truffle oil~39

Ravioli
House-made three cheese ravioli, baby spinach, roasted butternut squash, cauliflower,
pumpkin sugo, zesty parmesan crumbs ~ 26

Lobster Fra Diavolo
Fettuccini, butter-poached lobster meat, Fra Diavolo sauce, butter emulsion, basil ~ 39

*Salmon
Bay of Fundy salmon, farro, kabocha squash wedge, watercress, pickled red onions, squash-ginger puree, pomegranate ~ 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, roasted kuri squash risotto, spinach,
crispy onions, sherry-chicken jus~ 29

*Linguine
Linguine, gulf shrimp, roasted tomatoes, lemon scampi emulsion, basil oil ~ 29

Rigatoni
Fresh rigatoni tossed in a classic ragout of veal, beef, pork, and San Marzano tomatoes, with Parmigiano-Reggiano, and Italian basil ~ 27

*Hanger Steak
Hanger steak, potato strings, roasted miniature pumpkin, chimichurri, balsamic reduction, roasted Brussels sprouts~ 28

*8 oz Filet Beef Tenderloin
8 oz Australian beef tenderloin, fork-crushed fingerling potatoes, grilled broccolini,
black truffle butter, salsa verde ~ 42

FLATBREADS

The North End
Prosciutto di Parma, cherry peppers, sweet Italian sausage, basil, mozzarella, house pomodoro ~ 19

Prince Street
Mozzarella, parmesan, pomodoro,
garlic, basil ~ 15

Salem Street
Wild mushroom, kale, mozzarella,
truffle oil ~ 16

Hanover Street
Duck confit, caramelized onions, kale, goat cheese, mustard beurre blanc ~ 19

*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 Humberto Gallardo

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

Click Here for the Cocktail List