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Lucia's Tavola
Sliced Italian cured meats with Genoa salami, soppressata, mortadella, prosciutto di parma, Gorgonzola and assorted cheeses, marinated olives, artichokes and assorted relishes with grilled garlic crostini rosemary hummus spread and roasted garlic butter.
Fried calamari tossed with brandy and cherry peppers with house made marinara dipping side.
Cultivated mussels sauteed with roasted garlic fresh herbs lemon butter wine sauce with grilled crostini.
Top hat clams simmered in a spicy roasted garlic and tomato marinara sauce.
Cheesy garlic bread with marinara dip.
Fried panko crusted green olives stuffed with Gorgonzola cheese, topped with Gorgonzola crumbles and smoked chile aioli.
Pancetta wrapped goat cheese stuffed dates. Served with Lucia's crispy prosciutto Parmesan risotto.
Arborio rice and cheese fritters with tomato basil sciue sciue and pine nut pesto and fresh grated Parmesan cheese.
Our handmade ricotta and potato gnocchi simmered with fresh lobster meat and sherry cream reduction.
Lucia's handmade meatball over creamy house polenta topped with marinara sauce and fresh grated cheese.
Battered and fried artichoke hearts with truffle Parmesan. Served with pesto and marinara dips.
Prosciutto and cheese filled tortolano with Gouda cheese, roasted red pepper sauce with peas and peppercorn crusted prosciuttini.
Fresh mozzarella cheese with ripe tomatoes, garden fresh basil, extra virgin olive oil and aged balsamic reduction.
Philomena diCicca, Aunt Fil as we called her, while serving as an on call traveling house nurse in the 1930s found herself car-less and in need of transportation. She sold her lentil soup recipe for a used Packard automobile and an enormous cash sum of approsximately $500. The recipe was eventually re-sold to the Progresso soup company.
Tomato, herbs and touch of cream aromaticity enhanced with Italian espresso finished with vincotto drizzle.
Little leaf farms mixed greens, port soaked cranberries, candied pecans, Gorgonzola cheese and raspberry balsamic dressing.
Crisp romaine hearts, Parmesan cheese croutons, house made creamy Parmesan Caesar dressing and anchovies.
Gourmet blend of roasted heirloom beets, baby kale, goat cheese, crumbles, walnuts and balsamic vinaigrette.
Little leaf farms mixed greens, tomato, onion, cucumber, garlic herb croutons and shredded cheese.
Baby arugula, grilled sweet onion, candied hazelnut crusted goat cheese and house made hazelnut vinaigrette.
Our traditional 4 hour slow simmered house made tomato, garlic, onion and herbs.
Meat based tomato sauce originating from Bologna, made with beef, pork and veal, ideal with pappardelle pasta.
A traditional mortar pestle mix from the coast of Liguria using extra virgin olive oil, basil, pine nuts and Parmesan cheese.
Actually originating in Russia, a spicy vodka, tomato and cream sauce.
Italian pasta dish of Naples, garlic, extra extra virgin olive oil, red chili flakes and fresh chopped flat leaf parsley.
"Quick quick" saute of cherry tomatoes, garlic, extra virgin olive oil, garden fresh basil and kicked with red chili flakes, great tossed with capellini pasta.
Simple rich Italian staple made with soft whipped butter, cream and Parmesan cheese melted with hot pasta is a must with fettuccine.
Chicken, sausage and shrimp sauteed with tomatoes, carrots, peas, fresh basil, white wine and your choice of pasta.
Our award winning triple cream Alfredo sauce with freshly grated Parmesan cheese, course ground black pepper simmered with fresh fettuccine pasta.
Shrimp and chunks of fresh Maine lobster prepared with our award winning triple cream Alfredo sauce and fresh fettuccine pasta.
Layers of pasta, house marinara and 5 cheeses (ricotta, mozzarella, provolone, Reggiano Parmesan and pecorino Romano) finished with your choice of sauce (marinara or Bolognese).
Wild mushroom ravioli with fire roasted red peppers and fresh basil with Parmesan cream sauce.
Fresh cherry tomatoes sauteed with extra virgin olive oil, garden fresh basil and pan roasted garlic fortified with beans and sliced sweet sausage, tossed with angel hair pasta.
Herb crusted stone pressed chicken breast with house rustic white polenta and lemon herb veloute.
Chicken breast medallions sauteed with baby spinach, roasted red peppers, tossed with black olives and penne pasta.
Tenderloin tips and seared sea scallops, mashed potatoes and mushroom cognac demi glace.
8 oz. Angus beef with Gorgonzola, grilled mushrooms, finished barbera wine demi reduction and garlic mashed potatoes.
Fork tender slow braised beef, shallot, carrot, garlic and burgundy mushroom ragu tossed with rigatoni pasta.
Breaded eggplant cutlets, ricotta, Parmesan and mozzarella cheese and fresh basil tomato and garlic sauce.
Aged certified Angus beef, open flame broiled with cognac green peppercorn sauce.
Deconstructed traditional Italian dish with fresh sage, prosciutto di parma and fontina cheese.
Chicken sauteed with roasted red peppers, sliced olives and artichokes with Marsala wine demi glace reduction sauce.
Tender chicken medallions sauteed with caper lemon and wine butter sauce.
Sauteed veal medallions with fire roasted red bell peppers, shallots and creamy Gorgonzola cheese sauce. Served over house polenta.
Fork tender veal medallions sauteed with mushrooms and sweet Marsala wine bur blanc sauce.
Chicken or veal, hand breaded cutlets, melted Parmesan, marinara and your choice of pasta marinara.
Chef Markoh's first choice. Large shrimp sauteed with extra virgin olive oil, garlic, chopped green olives, walnuts, a hint of crushed red pepper and anchovy butter tossed with capellni pasta.
Pan fried polenta crusted farm raised (Turner Falls, MA) barramunudi, sauteed with flame blistered cherry tomatoes, roasted mushrooms, fresh basil and lemon wine beurre blanc.
Mussels, shrimp, scallops and fish calamari simmered in spicy tomato garlic sauce with rigatoni pasta.
Sauteed top hat clams and baby clam meat, garlic, herbs, linguine and your choice of red or white wine sauce.
Mussels, shrimp, scallops, calamari with fresh lobster, diced tomato, lemon, chopped herbs butter and white wine sauce.
Pan seared sea scallops and shrimp, chopped herbs, diced tomato and white wine with our house prosciutto and Parmesan risotto.
Grilled farm raised Atlantic salmon. Served over sauteed spinach with tomato, caper, lemon wine beurre blanc and house risotto.
Menu for Lucia's Tavola provided by Allmenus.com
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