Tosca

July/August 2014 Dinner Menu


Salad/Appetizers

Misticanza

Organic mixed greens salad with baby romaine, fennel, cucumbers, red onion, oven dried cherry tomatoes and shredded Provolone cheese
 
13

Arugola

Arugola salad with butter lettuce, pine nuts, artichokes, sliced almondsl and grilled marinated calamari

 
17

Prosciutto di Parma

Imported Parma ham with watermelon-canteloupe ragu, dry Buffalo mlk ricotta and balsamic

 
18
     

Molecche

Polenta-crusted soft shell crab with sauteed local spinach, heriloom cherry tomatoes, capers and old bay dust

 
m/p

Burrata

Burrata cheese with pea shoot salad, heirloom cherry tomatoes, green peas and tarragon oil

 

 
17

 

 

 

 

 


Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Corn soup with summer vegetable ragu, jumbo lump crab meat and mint olive oil

 
14

Chitarra

Housemade whole wheat square spaghetti with tomato sauce and cherry tomatoes
 
20

Ravioli di Astice

Ravioli filled with lobster tail, Burrata cheese and leek puree in a green pea puree

 
32

Trenette al Pesto

Trenette with Ligurian style pesto, green beans, pine nuts and Parmesan cheese

 
26
 

Cappellacci                                                                                                                 26

Round ravioli filled with fava beans, savory, ricotta and pecorino

with a porcini mushroom sauce

Ravioli

Ravioli filled with duck leg confit and Mascarpone cheese with a reduction of Foie Gras, Meyer lemon and Madeira wine

 
25

Risotto

Risotto with "frutti di mare" in a light lobster sauce
 
32

 


Main Course

Controfiletto di Manzo

Roasted Prime Beef N.Y strip, with yellow patty pan squash, braised fave beans and Barbaresco foie gras sauce

 
48

Costoletta di Vitello

Free range veal chop with young chard, baby carrots, grated Fontina cheese and a Barolo wine sauce

 
48

Filletto di Berkshire

Berkshire pork tenderloin with fava leaves, baby kale, heirloom cherry toatoes and Halen Mon sea salt

 
38

 

Branzino Spagnolo

Roasted Mediterranean sea bass with corn puree, baby carrots, marjoram, fresh herb olive oil and balsamic reduction

 

Pesce Spada

East coast sword fish with local peaches, plums, arugula pesto and red wine reduction

 

 

 

 

38

 

 

 

 38

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

Grilled asparagus “grandmother style”


8

enu Gran Degustazione 95

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

 
 
with wine tasting add 70
 
 

Carpaccio di Tonno

House spiced tuna carpaccio with pimento marinated baby octopus, burrata stuffed cherried, lovage, gribiche and hibiscus sauce

18
Champagne "Louis Roederer" NV
16

Capesanta

Roasted scallops with green pea puree, pea shoots, lobster-clam ragu and fresh herb olive oil

40
Gavi di Gavi "Sylla Sebaste" 2012
14

Risotto

  Risotto with chantarelle mushrooms, nepitella and La Tur cheese
32

Montepulciano "Spelt" 2009

16

 

Pappardelle

Carrot pappardelle with a rabbit ragu in a white wine sauce and fresh thyme

28
Nebbiolo Pio Cesare 2010
16
   

Costolette di Agnello

Roasted lamb chops, polenta-fontina cake, and fava bean two-ways

46
Barolo Giacomo Grimaldi  2009     
 

Zuppetta

Coconut soup with caramelized bananas, tapioca, chocolate pearls, pineapple ragu and fresh mint

10

Moscato d'Asti "Vietti" 2012

 

10
 

 

Tasting Menu 75

   

(Tasting Menus not available after 9:30pm)

(All dishes and wines are available a la carte)

with wine tasting add 45
 

Ostriche

Fried Wellfleet oysters with smoked shiitake mushrooms, local greens and oyster crean

22
Roero Arneis Vietti 2013
14

Taglierini

Taglierini with Manila clam ragu, fava beans, ramps and squash blossoms
32
Vermentimo Marchedi de' Frescobaldi "Ammiraglia" 2012
12

Ippoglosso

Alaskan halibut in an almond crust with heirloom tomato sauce, sauteed yellow wax beans, caper-olive battuto

38
Barbara d'Asti Vietti "Tre Vigne" 2011
14

Tiramisu
Chef's modernized tiramisu

10
Vin Santo Felsina "Berardenga" 2003
14