Ristorante Lucia - Boston

Country bread topped with your choice of- tomato, Mozzarella and fresh basil or sautéed wild mushrooms

Prosciutto, Sopressata, Provolone, seasonal marinated vegetables

Shrimp sautéed with butter, garlic and white wine. Served over crostini

Ripe tomato, Mozzarella di Bufula, fresh basil, aged Balsamic vinegar sprinkled with sea salt and drizzled with extra virgin olive oil

Lightly breaded, pan fried Mozzarella stuffed with Prosciutto. Served with marinara sauce

Seasonal greens, tomato, red onion and Lucia’s famous house salad dressing

Romaine lettuce tossed with Caesar dressing, topped with croutons & shaved Parmigiano cheese

Veal and chicken sautéed with butter, white wine, broccoli and cheese, pan tossed with penne rigate

Pappardelle in a rich cheese sauce of Romano, Mozzarella, Bel Paese and Parmigiano

Penne rigate in a light cream, vodka and tomato sauce

Linguine with clams from the sea and mushrooms from the mountains in a rich tomato sauce

Abruzzese Chitarra-cut pasta made of semolina, tomato sauce, fresh basil and sprinkled with Romano cheese

Nonna Lucia’s recipe, fresh pasta layered with egg, ground veal, Mozzarella & tomato sauce

Tortellini, fresh pesto with pine nuts, basil, Parmigiano & extra virgin olive oil

Abruzzese Chitarra-cut pasta with wild mushrooms, sausage with white truffle oil

Pappardelle in San Marzano tomato sauce with ground meat

A specialty of the house! Penne rigate, Porcini mushrooms, sausage, broccoli, sun-dried tomato and capers

Gnocchi sautéed with capers, sun-dried tomatoes, mushrooms and veal

Rustic country soup made from the stock of Prosciutto, beans & pasta

Grilled New York Sirloin steak topped with a spicy marinara sauce, mushrooms, capers, anchovies & olives

Grilled chicken breast, lightly seasoned, served over a salad of mixed greens

Boneless chicken breast sautéed with artichoke hearts and mushrooms in a light lemon sauce

Chicken breast, sautéed mushrooms in a sweet Marsala wine sauce. Served with linguine

Boneless chicken breast topped with Prosciutto and Mozzarella, spicy marinara sauce, fresh mushrooms and black olives

Boneless chicken breasttopped with Prosciutto and Mozzarella, olives, sundried tomatoes, fried artichokes, white wine sauce

Baked chicken cutlet topped with a light tomato sauce and Mozzarella cheese

Baked eggplant layered with a light tomato sauce and Mozzarella cheese

Veal layered with Prosciutto, Mozzarella and mushrooms sautéed in a light white sauce

Prepared either alla Limone, veal rolled and stuffed with Prosciutto and Mozzarella, mushrooms and citrus white wine –or- alla Calabrese, veal rolled and stuffed with Prosciutto and Mozzarella, peppers, mushrooms, onions in a spicy pomodoro sauce

Veal, sautéed mushrooms in a sweet Marsala wine sauce. Served with linguine

Breaded veal cutlet topped with a light tomato sauce and Mozzarella cheese

Fresh from the market, shrimp, clams, mussels, filet of sole, calamari and scallops in a light marinara sauce. Served over pappardelle

Shrimp sautéed with butter and garlic in a white wine sauce. Served over linguine

Fresh salmon marinated and grilled. Served with Italian white bean salad and asparagus

Fresh filet of sole, dipped in egg and fried with fresh lemon and limoncello. Served with asparagus

A specialty of the house! Calamari, imported baby clams, fresh shrimp and filet of sole in a rich tomato sauce over pappardelle pasta

Fresh mussels and shrimp with mushrooms, peppers & sweet white onions

Calamari sautéed in tomato sauce with capers, olives, sun-dried tomato served over linguine

A sumptuous hazelnut and ameretto cake served over crème anglaise

Homemade zabaglione custard over lady fingers dipped in espresso

A North End favorite! Crisp pastry shell filled with ricotta cheese