Dinner Menu

ANTIPASTI

SOUP
CHILLED ASPARAGUS AND PARMESAN SOUP, CLOUMAGE, ALMONDS, RED PEPPER FLAKES, EVOO 13

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

BURRATA
LOCAL BURRATA, RAMP-PINE NUT PESTO, CRUNCHY FOCACCIA SALAD, ROASTED PEPPER-OLIVE RELISH 15

BEET SALAD
ROASTED MIXED BEETS, VERMONT GOAT CHEESE, HAZELNUTS, WATERCRESS, BEET VINAIGRETTE 14

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 MINTED CUCUMBERS 16

VERDE
LOCAL MIXED GREENS, GORGONZOLA, SNOW PEAS, WATERMELON RADISH, CARROTS, CANDIED PECANS
WHITE BALSAMIC VINAIGRETTE 13

GNOCCHI
POTATO DUMPLINGS, DUCK CONFIT, ENGLISH PEAS, PEA GREENS, ROASTED GARLIC 16

ROMAINE*
ROMAINE HEARTS, CAESAR DRESSING, GRANA PADANO, WHITE ANCHOVIES, CROSTINI 13

OYSTERS*
CHEF’S SELECTION OF OYSTERS, HORSERADISH, CUCUMBERS, CHIVES, LIME, EVOO 18

ENTREES

BEEF PIZZAIOLA
TOMATO-OREGANO BRAISED SHORT RIBS, PARSNIP RISOTTO, BRAISED SWISS CHARD 34

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

SCALLOPS*
GEORGE’S BANK SCALLOPS, CIPOLLINI ONIONS, ASPARAGUS, PROSCIUTTO CHIPS, PERNOD BUTTER, ONION MARMALADE 37

TAGLIATELLE
BUTTERED LOBSTER, MELTED LEEKS, TARRAGON, BLISTERED BABY TOMATOES
LOBSTER SUGO 37

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

RAVIOLI
HOUSE MADE THREE CHEESE RAVIOLI, GRILLED SPRING ONIONS, BASIL, TOMATO-FENNEL CREMA, ROASTED FENNEL, WATERCRESS 27

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

CHICKEN
CHICKEN BALLANTINE, OVEN-DRIED BABY TOMATO PANZANELLA, SWEET ONION PURÉE, RICOTTA SALATA, PINE NUTS, SPRING ONIONS
ROASTED CHICKEN JUS 30

CAVATELLI
HOUSE-MADE RICOTTA PASTA, SPICED BRAISED PORK, BACON, PORK MEATBALLS, ENGLISH PEAS, THAI BASIL 27

FILET*
GRASS-FED BEEF TENDERLOIN, HORSERADISH CRUST, FORK CRUSHED OLIVE OIL POTATOES, SNAP PEAS GORGONZOLA, KALE AND PICKLED CHERRY PEPPER SALAD, 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
CONFIT BABY POTATOES, PARMESAN, TRUFFLE OIL 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