Dinner Menu

ANTIPASTI

SOUP
SPRING DUG PARSNIP SOUP, CRÈME FRAÎCHE, LOBSTER MEAT, HAZELNUTS, TARRAGON CROUTONS 17

CALAMARI
POINT JUDITH CALAMARI, ROASTED CAULIFLOWER, SPICY SAN MARZANO TOMATOES 14

BURRATA
LOCAL BURRATA, ROASTED PEPPER-OLIVE RELISH, PINE NUTS, CRUNCHY FOCACCIA SALAD 15

BEET SALAD
ROASTED MARINATED BEETS, CRUNCHY APPLE BEET SLAW, PISTACHIO, WATERCRESS, GOAT CHEESE CROQUETTES, BEET YOGURT 15

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, 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
GRILLED PORK CHOP, ESCAROLE, ROASTED PARSNIPS, PICKLED RHUBARB, GORGONZOLA 28

LINGUINE
FRESH LINGUINI PASTA, GARLICKY SHRIMP, PANCETTA, SPICY TOMATO BROTH, BASIL 29

SCALLOPS*
GEORGES BANK SCALLOPS, CARAMELIZED ONION-BROWN BUTTER PURÉE, BRÛLÉED CIPOLLINI ONIONS, ENDIVE,
GRAPEFRUIT, SAGE BUTTER  37

TAGLIATELLE
BUTTERED LOBSTER, BASIL, “FRA DIAVOLO” SAUCE, SNAP PEAS 37

LAMB*
ROASTED RACK OF LAMB, CRANBERRY-FENNEL MOSTARDA, SWEET POTATO HASH, SAUTÉED SPINACH,
MINT, PINE NUTS, RED WINE JUS 52

RAVIOLI
HOUSE MADE THREE CHEESE RAVIOLI, OVEN DRIED BABY TOMATOES, ASPARAGUS, SPRING ONIONS, TARRAGON   27

SALMON*
BAY OF FUNDY SALMON, FARRO, GINGERED SPINACH, SHISHITO PEPPERS, BACON, HERBED YOGURT 29

RIGATONI
TRADITIONAL VEAL, BEEF AND PORK RAGU, GRANA PADANO, MASCARPONE, BASIL 26

CHICKEN
CHICKEN BALLANTINE, FREGOLA, FAVA BEANS, MOUSSERON MUSHROOMS, HAZELNUTS, THYME-CHICKEN JUS, LEMON CONFIT 30

CAVATELLI
HOUSE MADE RICOTTA PASTA, BUTTER POACHED MORELS, DUCK CONFIT, ENGLISH PEAS, RAMPS   27

FILET*
GRASS-FED BEEF TENDERLOIN, HORSERADISH CRUST, RED WINE BRAISED PEARL ONIONS, ROASTED MAITAKE MUSHROOMS,
POTATO PURÉE, RED WINE JUS 44

SIDES
ROASTED MUSHROOMS, THYME, GARLIC, PINE NUT-PARMESAN CRUMBLE 12
SWEET POTATO WEDGES, GORGONZOLA, PANCETTA-HONEY GLAZE 11
SAUTÉED BABY KALE, GARLIC, CHILI, OLIVE OIL 7
BLISTERED 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