Lucca Restaurant & Bar

chef's selection with seasonal accompaniments

seared beef tenderloin, walnuts, apple, mâche, salsa verde

San Marzano tomatoes, spinach, peperonata, chili flakes, grilled house-made focaccia

winter vegetables, lemon vinaigrette, toasted focaccia

Point Judith calamari sautéed with an almond romesco, goathorn peppers, and golden grape tomatoes, served with grilled house-made focaccia

Heirloom tomato and fresh mozzarella salad with pistachio pesto, basil and aged balsamic

baby artichokes, avocado, valerian greens, shaved parmesan, lemon

Thinly sliced Wagyu beef carpaccio with garlic aioli, crispy capers, arugula, Parmigiano-Reggiano and pickled red onions

Rustic duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, and mustard

caramelized onions, goat cheese, spinach, mustard sugo

House-made sweet-potato gnocchi with braised short rib, baby carrots, shaved Parmigiano-Reggiano and aged Vincotto

Mixed greens with Maine blueberries, shaved summer squash, toasted walnuts, goat cheese and white balsamic vinaigrette

focaccia croutons, shaved grana padano, deviled egg, white anchovy, house-made caesar dressing

beef, veal, pork, pomodoro, ricotta

shrimp tomato, potato millefoglie

A Lucca classic – Prince Edward Island mussels and chorizo tossed in a white wine, garlic, and whole grain mustard broth, served with grilled house-made focaccia

polenta fritters, chorizo, capers, paprika

East Coast oysters served on the half-shell with a champagne cucumber mignonette

roasted apple, hazelnuts, brown butter vinaigrette

Prosciutto di Parma and local burrata with grilled asparagus and lemon vinaigrette

Summer corn and smoked bacon risotto

Hearts of romaine and baby kale tossed with creamy Caesar dressing, croutons, Parmigiano-Reggiano and white anchovy

braised short ribs, toasted gnocchi, fried onions

Summer corn and potato soup with fried shallots, smoked bacon and chive crème fraîche

Yellowfin tuna tartare with olive oil roasted tomatoes, shallots, basil garlic aioli and house-made chips

arugula, sweet potato croutons, cranberries, pickled shallots, spiced ricotta, chestnut vinaigrette

Romaine lettuce, creamy caesar dressing, focaccia crouton, parmesan

Fresh mozzarella and tomato sauce

Add meatballs to Cheese Pizza

Roasted garlic and mozzarella bread

Ear shaped pasta with creamy fontina cheese sauce, toasted bread crumbs

Linguine or Rigatoni pasta with tomato sauce

Add fresh vegetables to Pasta & Sauce

Add meatballs to Pasta & Sauce

Linguine or Rigatoni pasta with butter and cheese

6 oz sliced tenderloin, roasted fingerling potatoes

"Little ear" shaped pasta baked with sweet Italian sausage, broccoli rabe, San Marzano tomatoes, fontina crema, and toasted bread crumbs and white truffel oil

Pan-roasted Gianonne Farms Statler chicken breast with baby spinach, roasted summer corn, confit chicken, prosciutto di Parma and Madeira jus

Filet mignon served over oven-roasted purple Peruvian potatoes, wild mushrooms, cippolini onions and truffled demi-glace

Pan-seared East-coast halibut served over toasted fregola sarda, sugar snap peas, pancetta and tarragon lemon vinaigrette

Marinated lamb chops with haricot vert, chickpeas, grape tomatoes, goat cheese and balsamic vinaigrette

Imported dried linguine from Rutiglia, tossed with shrimp, mussels, calamari, Fresno chilies, broccoli rabe and spicy pomodoro

Center-cut Berkshire pork osso buco served over fingerling potatoes, braised kale and caraway carrot purée

Fresh black-pepper pappardelle tossed in a classic ragout of veal, beef, pork, and San Marzano tomatoes with Parmigiano-Reggiano and Italian basil

House-made summer corn and ricotta ravioli tossed with freshly shucked Maine lobster, smoked bacon, roasted corn and aged Italian brandy crema

Home-made rigatoni tossed with Lucca's famous agrodolce wild boar and roasted red and yellow pepper ragout, finished with pecorino Toscano

Pan-roasted Bay of Fundy salmon, served with summer squash, tri-color potatoes, smoked red pepper purée, sunflower seeds and parsley pesto

Seared George's Bank sea scallops served over summer corn risotto with smoked bacon, watercress and salsa verde

14 oz. coriander-rubbed veal porterhouse served with grilled asparagus, toasted pinenuts, cannellini bean purée and pink peppercorn gremolata

baby carrots, potato-apple mash, Brussels sprouts, mushroom butter, black garlic

roasted yellow and green delicata squash, sun-dried tomato pesto, dressed greens, butter-braised potato

rutabaga crocchetta, broccolini, shaved black truffle

octopus, calamari, shrimp, mussels, saffron brodo

rosemary and olive-crusted lamb chops, artichokes, mint-lamb jus

cauliflower purée, fregola, broccolini, baby cauliflower, pistachio

pine nuts, golden raisins, tomato, romesco, breadcrumbs, Calabrian chili

lumache pasta, local burrata, English peas, aged Italian brandy, espelette butter, tomato

baked orecchiette pasta, prosciutto cotto, peas, cream, parmigiano reggiano, breadcrumbs

beef + veal + pork ragu, San Marzano tomatoes, basil, parmigiano reggiano

roasted red beets, spinach, pistachios, ricotta salata, chanterelle butter

McGuire's farm morel & black trumpet mushrooms, shaved black truffles, sunchoke, gruyere

fresh rigatoni, braised wild boar, ricotta salata, roasted pepper agrodolce

potato bisque, Calabrian chili

mascarpone, pecans, shallots, lemon

Chef's Daily Choice

pancetta, paprika

house pomodoro sauce

A Lucca original

smoked goat cheese, basil oil