Dinner Menu

ANTIPASTI

Soup
Butternut squash-coconut soup, Jonah crab, basil, labne yogurt, spaghetti squash   17

Calamari 
Sautéed Point Judith calamari, cauliflower, spicy San Marzano tomatoes   14

Burrata
Local burrata, focaccia, arugula, pistachios, pickled fennel   15

Heirloom Tomatoes
Fried clams, green tomato-espellette jam, sherry aioli  16

Mussels
Local mussels, pancetta, shallots, basil, ciabatta, saffron and white wine broth   16

Salumi
Sliced cured meats with accompaniments, crostini   15

Formaggio
Artisanal cheeses with accompaniments, crostini   18

Carpaccio*
Peppercorn crusted lamb, garlic aioli, focaccia croutons, Crotonese cheese
pickled cherry peppers   16

Verde
Local mixed greens, roasted peaches, porcini scented ricotta, pickled garlic scapes
peach-white balsamic vinaigrette   13

Gnocchi
Potato dumplings, oyster mushrooms, spinach, sherry, parmesan crumble  14

Romaine*
Romaine hearts, Caesar dressing, Grana Padano, white anchovies, crostini   13

Oysters*
Chef’s selection of oysters, horseradish, cucumbers, chives, lime, evoo   18

ENTREES

Pork*
Bacon wrapped loin, Swiss chard, pickled apples, rosemary-apple purée, cipollini onions
cider jus   30

Linguine
Fresh linguini pasta, shrimp, pancetta, spicy tomato broth, basil   29

Scallops*
Pan seared scallops, tomato compote, eggplant three ways, arugula   38

Tagliatelle
Tagliatelle pasta, speck, chanterelle mushrooms, broccoli, black pepper cured egg yolk parmesan   27

Ravioli
Three cheese ravioli, Long Island cheese pumpkin, lobster mushrooms, fried shallots   27

Salmon*
Bay of Fundy salmon, fried green tomato, basil, corn purée, fregola   29

Rigatoni
Rigatoni pasta, traditional veal, beef and pork ragu, Grana Padano, mascarpone, basil   26

Chicken
Chicken Ballantine, fava beans, farro, chanterelle mushrooms, chicken jus   30

Cavatelli
House made ricotta pasta, duck confit, butternut squash, tarragon   28

Filet*
Grass-fed beef tenderloin, potato-caper mille-feuille, leeks, baby tomatoes, beef jus   45

SIDES
Spaghetti squash, red curry yogurt, spiced pepitas   12
Romanesco Cauliflower, smoked onion purée, Grana Padano, salmoriglio sauce   12
Spinach, pine nuts, garlic, shallots, lemon  8
Shishito peppers, lime, EVOO, sea salt   9
Twice fried potato wedges, truffle oil, parmesan   8

WHOLE WHEAT AND GLUTEN-FREE PASTA AVAILABLE UPON REQUEST

Executive Chef Anthony Mazzotta

Lucca Restaurants have seven private dining rooms, accommodating guests from 10 to 250

Gratuity of 18% may be added to parties of 6 or more

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy