Dinner Menu

ANTIPASTI

Soup
Grilled zucchini and almond gazpacho, roasted peppers, chili oil, ricotta   13

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

Burrata
Local burrata, focaccia, arugula, charred 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, roasted garlic aioli, focaccia croutons, Crotonese cheese
pickled cherry peppers   16

Verde
Local mixed greens, shaved snap peas, baby tomatoes, radishes, gorgonzola, candied pecans
port vinaigrette   13

Gnocchi
Potato dumplings, roasted 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, cauliflower couscous, Romanesco, watermelon
white balsamic agrodolce   29

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

Scallops*
Georges Bank scallops, potato fondant, charred onion, ham hock, Castelfranco radicchio   37

Tagliatelle
Lobster, basil, “Fra Diavolo” Tomato sauce, snap peas   37

Ravioli
House made three cheese ravioli, oven dried baby tomatoes, asparagus, spring onions
Butter-tarragon emulsion   27

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

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

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

Cavatelli
House made ricotta pasta, butter poached morels, duck confit, English peas, pea greens   27

Filet*
Grass-fed beef tenderloin, horseradish crust, potato-caper mille-feuille, melted leeks marinated baby tomatoes, beef jus   44

SIDES
Grilled marinated farm carrots, red curry yogurt, pine nut, mint   12
Sweet potato wedges, gorgonzola, pancetta-honey glaze   11
Sautéed spinach, pine nuts, toasted coconut, garlic, shallots  8
Blistered Shishito peppers, lime, EVOO, sea salt   9
Twice fried potato wedges, truffle oil, parmesan   8

*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

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