Lucca Guests to Savor Classic Favorite Dishes During Restaurant Week


Lucca has a new twist to their participation in restaurant week.  They will run their Classic menu from Sunday March 18th until Friday March the 30th (with the exception of Saturday the 24th).

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

*Sliders 12

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

Maiale 29

Double cut pork chop stuffed with gorgonzola and wrapped with prosciutto di Parma, served over Tuscan bean ragu and sautéed mustard greens

Bistecca 38

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