Point Judith calamari sautéed with an almond romesco, goathorn peppers, and golden grape tomatoes, served with grilled house-made focaccia ~ 14

Summer corn and smoked bacon risotto ~ 13

House-made sweet-potato gnocchi with braised short rib, baby carrots, shaved Parmigiano-Reggiano and aged Vincotto ~ 16

Prosciutto di Parma and local burrata with grilled asparagus and lemon vinaigrette ~ 17

Yellowfin tuna tartare with olive oil roasted tomatoes, shallots, basil garlic aioli and house-made chips ~ 16

East Coast oysters served on the half-shell with a champagne cucumber mignonette ~ 18

Duck Confit
Rustic duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, and mustard ~ 15

A Lucca classic – Prince Edward Island mussels and chorizo tossed in a white wine, garlic, and whole grain mustard broth, served with grilled house-made focaccia ~ 12

Hearts of romaine and baby kale tossed with creamy Caesar dressing, croutons, Parmigiano-Reggiano and white anchovy ~ 11

Summer corn and potato soup with fried shallots, smoked bacon and chive crème fraîche ~ 10

Thinly sliced Wagyu beef carpaccio with garlic aioli, crispy capers, arugula,
Parmigiano-Reggiano and pickled red onions ~ 16

Mixed greens with Maine blueberries, shaved summer squash, toasted walnuts, goat cheese and white balsamic vinaigrette ~ 12

Heirloom tomato and fresh mozzarella salad with pistachio pesto, basil and aged balsamic ~ 15


Grilled asparagus ~ 10
Garlic and mozzarella bread, baked to order ~ 7
Assorted foraged wild mushrooms sautéed with shallots and garlic ~ 11
Herb-roasted Yukon tri-color potatoes ~ 8
Really, really, good house-made veal and beef meatballs ~ 10
A Lucca original – gorgonzola stuffed cherry peppers ~ 6

*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.


Osso Buco
Center-cut Berkshire pork osso buco served over fingerling potatoes, braised kale and caraway carrot purée ~ 32

Ravioli with Lobster
House-made summer corn and ricotta ravioli tossed with freshly shucked Maine lobster, smoked bacon, roasted corn and aged Italian brandy crema ~ 38

Home-made rigatoni tossed with Lucca’s famous agrodolce wild boar and roasted red and yellow pepper ragout, finished with pecorino Toscano ~ 29

Seared George’s Bank sea scallops served over summer corn risotto with smoked bacon, watercress and salsa verde ~ 39

Pan-roasted Bay of Fundy salmon, served with summer squash, tri-color potatoes, smoked red pepper purée, sunflower seeds and parsley pesto ~ 29

Baked Orecchiette
“Little ear” shaped pasta baked with sweet Italian sausage, broccoli rabe, San Marzano tomatoes, fontina crema, and toasted bread crumbs and white truffel oil ~ 25

Pan-roasted Gianonne Farms Statler chicken breast with baby spinach, roasted summer corn, confit chicken, prosciutto di Parma and Madeira jus ~ 28

Fresh black-pepper pappardelle tossed in a classic ragout of veal, beef, pork,
and San Marzano tomatoes with Parmigiano-Reggiano and Italian basil ~ 26

*Linguine alla Diavolo
Imported dried linguine from Rutiglia, tossed with shrimp, mussels, calamari, Fresno chilies, broccoli rabe and spicy pomodoro ~ 29

Pan-seared East-coast halibut served over toasted fregola sarda, sugar snap peas, pancetta and tarragon lemon vinaigrette ~ 38

Chef’s Choice Cuts

*Lamb Chops
Marinated lamb chops with haricot vert, chickpeas, grape tomatoes, goat cheese and balsamic vinaigrette ~ 34

14 oz. coriander-rubbed veal porterhouse served with grilled asparagus, toasted pinenuts, cannellini bean purée and pink peppercorn gremolata ~ 45

*Grilled 8 oz filet mignon
Filet mignon servied over oven-roasted purple Peruvian potatoes, wild mushrooms, cippolini onions and truffled demi-glace ~ 39

Gluten-free and whole wheat pasta available upon request
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 up to two hundred and fifty

Executive Chef: Vanessa Leesam