Lucca’s Classic menu is made up of dishes their regulars have missed since the dishes were removed from their dinner and bar menus. The most requested — the wild mushroom and potato lasagna with sauteed wild mushrooms and spinach and the double cut pork chop stuffed with gorgonzola, wrapped in prosciutto and served over Tuscan bean stew and mustard greens.
While all guests will be able to choose from Lucca’s full dinner menu or the Classic menu, many returning customers are quite excited about this turn of events and the Classic Menu and Lucca are getting a great response … so reservations are strongly recommended.
** Looking for a place to park your car before enjoying a great meal? Click here for directions to over 7,500 parking spaces within a short walking distance of Hanover Street.
Here is Lucca’s Classic Menu
Lucca Classic Menu Dishes since 2000
Here they are! After consulting with our earliest regulars, these were the dishes they missed the most
Lasgana ai Funghi 12
Potato lasagna, layered with sautéed wild mushrooms and spinach, finished with a balsamic glaze
*Vitello Tonnato 14
A classic dish of thinly sliced veal with a tuna caper aioli
Torta d’anatra 14
It is still on the menu but has reached classic status. Rustic duck tart with caramelized onions, goat cheese and spinach
A bar menu favorite, a sampling of three mini burgers with wild boar and ricotta salata, braised beef short rib and a sirloin burger with gorgonzola cherry peppers
Linguini Vongole 29
Homemade linguini pasta with cockle, countneck and manila clams, snow peas, pancetta and baby tomatoes tossed with white wine and garlic
Ravioli di Lepre 26
House-made wild rabbit and goat cheese ravioli with sautéed baby vegetables and a red wine demi glacé
*Salmone con Granchio 26
Coriander seared salmon fillet with olive oil whipped potatoes, Jonah crabmeat, pea tendrils, shaved red onion and an agro dolce sauce
*Halibut con Gremolata 38
Steamed East coast halibut topped with gremolata, served over lemon-herb risotto and English peas
Double cut pork chop stuffed with gorgonzola and wrapped with prosciutto di Parma, served over Tuscan bean ragu and sautéed mustard greens
Grilled beef tenderloin with broccoli rabe and truffled parmesan risotto finished with a roasted shallot and pancetta demi glacé
Pera Brulée 10 Spiced mascarpone stuffed bosch pear, bruléed to order and served with a red wine syrup
Zabaglione 9 Coffee zabaglione layered with milk chocolate discs
Executive Chef: Ed Hoffey
A special thank you to all of our past chefs,
Frank Santonastaso, Dave Ross and Pat Duffy
*These items may be served raw or under cooked. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.
Please alert your server before ordering if you or anyone in your party has food allergies