CalamariPoint Judith calamari sautéed with an almond romesco, goathorn peppers, and golden grape tomatoes, served with grilled house-made focaccia ~ 14
RisottoSummer corn and smoked bacon risotto ~ 13
ProsciuttoProsciutto di Parma and local burrata with grilled asparagus and lemon vinaigrette ~ 17
TunaYellowfin tuna tartare with olive oil roasted tomatoes, shallots, basil garlic aioli and house-made chips ~ 16
OystersEast Coast oysters served on the half-shell with a champagne cucumber mignonette ~ 18
Duck ConfitRustic duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese, and mustard ~ 15
MusselsA 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 ~ 12
RomaineHearts of romaine and baby kale tossed with creamy Caesar dressing, croutons, Parmigiano-Reggiano and white anchovy ~ 11
Pasta
Orecchiette$29.00baked house-made pork & fennel sausage, broccolini, san marzano tomatoes, fontina cheese, house breadcrumbs
Fettucine$32.00pan-seared chicken, basil pesto, grana padano, snow peas
Gnocchi$35.00house-made potato gnocchi, mixed local mushrooms, delicata squash, shaved black truffles, parmesan
Linguine$34.00pan-seared shrimp, pancetta, spinach, white wine, roasted garlic, basil oil
Tagliatelle$46.00butter-poached lobster, baby kale, spicy fra diavolo
GreensMixed greens with Maine blueberries, shaved summer squash, toasted walnuts, goat cheese and white balsamic vinaigrette ~ 12
CapreseHeirloom tomato and fresh mozzarella salad with pistachio pesto, basil and aged balsamic ~ 15
Entrees
Osso BucoCenter-cut Berkshire pork osso buco served over fingerling potatoes, braised kale and caraway carrot purée ~ 32
Ravioli with LobsterHouse-made summer corn and ricotta ravioli tossed with freshly shucked Maine lobster, smoked bacon, roasted corn and aged Italian brandy crema ~ 38
ScallopsSeared George’s Bank sea scallops served over summer corn risotto with smoked bacon, watercress and salsa verde ~ 39
Baked Orecchiette“Little ear” shaped pasta baked with sweet Italian sausage, broccoli rabe, San Marzano tomatoes, fontina crema, and toasted bread crumbs and white truffel oil ~ 25
Chicken
PappardelleFresh black-pepper pappardelle tossed in a classic ragout of veal, beef, pork,
Linguine alla DiavoloImported dried linguine from Rutiglia, tossed with shrimp, mussels, calamari, Fresno chilies, broccoli rabe and spicy pomodoro ~ 29
Chef’s Choice Cuts
Lamb ChopsMarinated lamb chops with haricot vert, chickpeas, grape tomatoes, goat cheese and balsamic vinaigrette ~ 34
Veal14 oz. coriander-rubbed veal porterhouse served with grilled asparagus, toasted pinenuts, cannellini bean purée and pink peppercorn gremolata ~ 45