Tosca Menu
ANTIPASTO
Vegetali alla Griglia
Seasonal grilled vegetables, crumbled goat cheese and truffle oil
Prosciutto di Parma con Melone
Imported prosciutto di parma and fresh melon balls
Vongole alla Tosca
Baked clams in a special blend of our seasonal bread crumbs
Carciofi Ripieni
Stuffed artichokes with leeks and mozzarella cheese, truffle oil
Calamari Fritti
Fried crispy calamari with a spicy tomato sauce and garlic
Capesante Glassate
Argumato lemon glazed scallops, garden bean, tomato, red onion, baby greens and red wine opal basil vinaigrette
Tortino di Granchio
Jumbo lump crab cake, roasted potato, onion and corn with lobster sauce
Petto d'anatra alla Primavera
Duck spring rolls, baby spinach salad, wasabi dressing and plum sauce
Tartar di Tonno
Tuna tartar with mache salad, heirloom tomato and toasted bread
Caprese all' Italiana
Imported buffalo mozzarella and vine tomato with prosciutto di parma and olive paste
Portobello alla Griglia
Grilled sliced Portobello, half sun dried tomato, peanuts and balsamic vinaigrette
Insalata Verde Tosca
Tomato shaved vegetables wrapped in cucumber, tossed with champagne vinaigrette
Insalata di Spinacini
Baby spinach salad, Gorgonzola cheese, sliced pears, toasted walnuts and aged balsamic vinaigrette reduction
Insalata Cesare
Classic Caesar salad tossed tableside
Insalata Tricolore nel Cestino
Arugala, radicchio and endive, red wine vinaigrette in a parmesan cheese basket
Cariofi Novelli in Insalata
Sliced baby artichokes, avocado, sliced parmesan cheese, lemon vinaigrette
Pasta e Fagioli
Classic Venetian red beans and pasta soup
Minestrone Vegetale
Classic Italian fresh vegetables minestrone
PASTA
Orecchiette alla Pugliese
Broccoli rabe, sausage, garlic and oil
Tagliolini Tosca
Wild mushrooms, creamy sauce and truffle oil wrapped in speck
Ravioli Ricotta e Spinaci
Sauted with asparagus, butter and parmesan sauce
Spaghetti alla Puttanesca
Olives, capers, onion, anchovies, garlic and tomato sauce
Linguine alle Vongole
Clams, garlic, oil and fresh parsley
Fusilli Sicliana
Eggplant, mozzarella, tomato sauce e basil
Tagliatelle alla Bolognese
Made in the style of Emilia Romagna
Gnocchi di Patate al Pomodoro e Basilico
Potato dumpling in tomato a basil sauce
SECONDI PIATTI
Salmone en Crosta di Granchio
Crumb crusted salmon set over spinach with a lobster sauce
Scampi alla Griglia
Grilled garlic shrimps, summer vegetables, red pepper tomato coulis
Branzino al Forno
Baked Mediterranean sea bass with rosemary and olive oil
Filetto di Dentice alla Livornese
Filet of red snapper in green olives, onion and tomato sauce
Petto di Pollo alla Boscaiola
Breast of chicken topeed with crispy pancetta, pearl onion, mushrooms and half sun dried tomato
Scaloppina di Pollo all' Imperiale
Chicken scaloppini with cherry tomato, black olives and capers
Galletto alla Diavola
Baked marinated Cornish hen with mustard and cayenne
Braciola di Maiale con Peperoni e Broccoli Rabe
Pork chop with roasted peppers and broccoli rabe
Vitello alla Milanese
Veal mileanese with arugola, red onion and tomato
Braciola di Vitello al Forno
Broiled veal chop, set over crispy risotto cake, topped with mushrooms and asparagus
Scaloppine di Vitello alla Campagnola
Veal scalopinni with spinach, Asiago cheese, Marsala wine sauce, mixed vegetables and roasted potato
Costicine d'Agnello Marinate
Rosemary and garlic marinated lamb loin, garlic mash potato, asparagus and Umbrian lentils with pomegranate molasses
Controfiletto alla Griglia
Grilled sliced sirloin steak, aromatic rosemary oil, baby arugola and Heirloom tomato
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