Lucca North End – Boston – Menus and pictures

Lucca Boston Dinner Menu
Menu and prices subject to change

Also view Late Night Menu

 

APPETIZERS

 

Calamari 15
Point Judith calamari sautéed with San Marzano tomatoes, pepperonata, and chili flakes, served with grilled house-made focaccia

 

Risotto 16
Carnaroli rice with braised beef short ribs and glazed parsnips, finished with thyme butter and parsnip crisps

 

*Oysters 18
Local oysters on the half-shell with an apple cider mignonette

 

Duck Confit 15
Duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, and a mustard beurre blanc

 

*Mussels 16
Pemaquid mussels tossed with pancetta, white wine, saffron, shaved garlic, shallots and thyme, served with grilled house-made focaccia

 

*Romaine 12
Hearts of romaine tossed in our house-made Caesar dressing, with focaccia croutons, shaved grana padano, and Sicilian white anchovy

 

Soup 13
Lobster bisque with freshly shucked lobster and tiny croutons, finished with chive crème fraîche

 

Beet Salad 16
Local baby beets tossed in a beet vinaigrette, with whipped goat cheese and baby arugula

 

Verde 13
Local mixed greens with red wine poached pears, candied pecans and oven-dried herbed goat cheese, tossed in a spiced pear vinaigrette

 

*Carpaccio 16
Peppercorn crusted grass-fed Wagyu beef carpaccio, with baby arugula, tiny croutons, grana padano and winter truffle aioli

 

Formaggio 15
Chef’s selection of three cheeses with seasonal accompaniments

 

Entrées

 

Tagliatelle 29
House-made tagliatelle tossed with Lucca’s famous agrodolce wild boar and roasted red and yellow pepper ragout, finished with pecorino Toscano

 

*Scallops 39
Seared Georges Bank sea scallops with roasted oyster mushrooms, rainbow carrots, truffle onion marmalada and crispy prosciutto, served over carrot purée

 

Ravioli 28
House-made beet purée and mascarpone ravioli with snow peas, roasted local beets, toasted almonds and chive butter

 

Lobster 39
Freshly shucked Maine lobster with house-made chive potato gnocchi, snap peas and lobster sugo, finished with chive butter

 

*Salmon 29
Pan-seared Bay of Fundy salmon with roasted haricot vert, confit tri-colored potatoes, radicchio and sunchoke chips, served over sunchoke purée

 

Baked Orecchiette 25
“Little ear” shaped pasta baked with house made chicken sausage, broccolini, San Marzano tomatoes, fontina crema, toasted bread crumbs and white truffle oil

 

Chicken 29
Pan-roasted Gianonne Farms Statler chicken breast with smoked bacon, fregola Sarda, roasted brussels sprouts, served over braised escarole

 

*Linguine 33
Linguine, with sautéed Gulf shrimp, crispy smoked pancetta, shallots, and shaved garlic, tossed in a spicy tomato sugo and finished with chili flakes and basil

 

*Fish of the Day MP
Daily preparation of fresh local seafood

 

Rigatoni 27
Fresh rigatoni tossed in a classic ragout of veal, beef, pork, and San Marzano tomatoes, with Parmigiano-Reggiano, and Italian basil

 

Chef’s Cuts

 

*Lamb Chops 37
Marinated lamb chops over white bean purée, with a baby arugula salad, shaved fennel, toasted pine nuts and mint pesto

 

Veal Osso Bucco 47
Braised veal osso buco served over saffron risotto with glazed parsnips and a lemon parsley gremolata

 

*8 oz Filet Mignon 39
Prime Filet Mignon, served with confit fingerling potatoes, pickled cherry peppers, baby kale and gorgonzola cheese, finished with vincotto

 

Sides

 

Baked to order garlic and mozzarell a bread 9

 

Mediterranean olives, oregano, ro semary and thyme 8

 

Sweet potato wedges topped with gorgonzola and crispy bacon 9

 

Sautéed broccolini 9

 

Brussels sprouts with smoked bacon 10

 

Really, really, good house-made pork and beef meatballs 12
A Lucca original, gorgonzola stuffed cherry peppers 8

 

Executive Chef Yoni Alcantara

 

Gluten-free and whole wheat pasta available upon request

 

Before placing your order, please inform your server if anyone in your party has a food allergy

 

18% service charge may be added to parties of six or more