Tosca

Winter 2015 Dinner Menu


Salad/Appetizers

Fegato

pan seared foie gras, butternut squash, toasted piemontese hazelnuts, black truffle 22
 

Invernale

winter mixed greens, white asparagus, quail egg, european cucumber, lemon dressing 14

 

Midollo

Bone marrow, oxtail, braised cabbage 16

 
     

Capesanta

Roasted scallops, squash-cinnamon puree, baby carrots, pistachio 18

   

Panna Cotta

Cauliflower panna cotta, black winter truffle, pickled red onion, cauliflower salad 16

 

Cavolo Nero

baby black kale, chiodini mushrooms, red onion, watermelon radish, lemon dressing 14

 

 

 

 

 

 

 

 


Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

celery root soup, smoked calamari, honey 14
 

Tagliolini Integrali

whole wheat pasta, tomato sauce, burrata cheese 19
 

Scialatielli

hickory farm rabbit ragu, white wine sauce, thyme 28

   

Tortelli del pescatore

cod mantecato, tomato confit, black olives, fried leeks 28

 

Ravioli del Plin                                                                                              

braised short rib ravioli, brasato sauce, aromatic oil 26

Risotto

maine lobster, basil, black garlic 32
 

 


Main Course

Filetto di Manzo

Roasted Prime Beef tenderloin, celery root puree, purple potatoes, brussels sprouts, baby beets 48

 

 

Costoletta di Vitello

Free range veal chop, semolino fritto, braised kale, black winter truffle sauce 48

 

Petto d'anatra

Roasted Muscovy duck breast, poached artichokes, roasted garlic, sunchokes, foie gras sauce 38

 

 

Branzino

Roasted sea bass, lentil ragu, cured guanciale, watercress, baby carrots 36

 

Spigola del Chile

Roasted Chilean seabass, all 'acqua pazza 38

 

 

 

 

 

 

 

 

 

Side Dishes 8
  Sautéed heirloom cauliflower
Sautéed brussels sprouts
Rosemary-garlic roasted potatoes
Yellow soft polenta and Parmesan                                  
Warm spinach salad with pine nuts             

Grilled asparagus “grandmother style”


Tasting Menu

(Tasting menu not available after 9:30pm)
(All dishes and wines are also available a la carte)

 
Four courses (85) - Six courses (105)
Wine pairing - Four-courses 65 - Six courses (85)
 
 

Salmone

cured verlasso salmon, winter citrus, burrata crema, black garlic, dill

Louis Roederer Brut Champagne NV
Manzo  

black angus beef battuto, egg, grain mustard, salsify mousse, balsamic

COS, Pithos Bianco, Sicilia 2012

 

Gnocchi

potato gnocchi, goat cheese crema, red beet puree, candied walnuts

 
Talbott, Chardonnay, Sleepy Hollow Vineyard, Santa Lucia Highlands, CA  2012

 

Risotto

stracchino chese risotto, foie gras-blueberry terrine

La Lecciaia, Brunello di Montalcino Riserva, Montalcino, Toscana 2008

 

Rombo

wild turbot, chanterelle mushrooms, celery root, red wine

Tenuta Mazzolino, Noir, Oltrepo' Pavese, Lombardia 2011

 

 

 

 

Agnello

roasted lamb loin, polenta, beets, purple fingerling potatoes, fried salsify

Azelia, Barolo, Piemonte 2005
 
Formaggio
la tur cheese, black garlic gelato, red onion marmalade
Novelli, Montefalco Sagrantino, Montefalco, Umbria 2005

 

Baba al Rhum

rum soaked sponge cake, mascarpone, pineapple-passionfruit sauce, coconut gelato

Maculan, Torcolato, Veneto 2009