Tosca

October 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

Endivia rossa

Boston butter lettuce, red endive, pine nuts, peaches, Marcona almonds, piquillo peppers and grilled marinated calamari in a lemon dressing

 
17

Prosciutto di Parma

Imported Parma ham with grilled asparagus, garlic crouton, black mission figs and aged balsamic

 
18
     

Fiori di Zucca

Deep fried squash blossoms filled with smoked mozzarella, ricotta cheese and anchovies, with market tomatoes, Ligurian olives and garlic vinaigrette

 
17

Bufala

Buffalo mozzarella cheese with pea shoot salad, heirloom cherry tomatoes, green peas, espellette and basil oil

 

Astice e Pomodori

Poached lobster and heirloom tomato salad with sea beans, crab meat and fava beans in a light balsamic vinaigrette

 

 
17

 

 

 

 

22

 


Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Green zucchini, leek and potato soup with fresh mint, poached shrimp and crispy pancetta
 
12

Chitarra

Housemade whole wheat square spaghetti with organic heirloom cherry tomato sauce, torm basil and garlic breadcrumbs
 
19

Ravioli di Astice

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

 
32

Fettucini

Fettucine pasta with summer squash ragout, squash puree, black truffle, sage and Pecorino

 
28
 

Mezzelune                                                                                                                         26

Half moon shaped ravioli filled with goat cheese and yellow sweet corn,

grilled Hen of the Woods mushroom sauce and chive oil

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

Filetto di Manzo

Roasted Prime Beef tenderloin, with crushed marble potatoes, organic arugula and Barolo reduction

 

 
48

Costoletta di Vitello

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

 
48

Petto d'anatra

Roasted Muscovy duck breast with butter braised radish, turnips, brussels sprouts and yellow beet puree

 
38

 

Branzino

Roasted sea bass with corn puree, sauteed peaches, green beans, fresh herb olive oil and balsamic reduction

 

Dentice

East coast snapper in a bread and herb crust with baby carrots, poashed asparagus and parsley pesto

 

 

 

 

36

 

 

 

 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
 
 

Passera

Fluke carpaccio, radish, sunchokes, chopped chives, Edmont Fallot mustard, toasted hazelnuts and pomegranate seeds

17
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 "Carozzi" taleggio, braised veal cheek and artichoke mostarda
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     
 

Panna Cotta

Vanilla bean panna cotta with mixed fresh fruit and proseco

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 50
 

Polenta Bianca

White soft poenta with sea urchin ragu, beluga lentils, oyster cream and crispy leeks

18
Roero Arneis Vietti 2013
14

Taglierini

Black ink taglierini with east coast crab, olive oil poached artichokes, espellette oil, white wine sauce and roasted garlic

32
Vermentimo Marchedi de' Frescobaldi "Ammiraglia" 2012
12

Ippoglosso

Alaskan halibut with chantarelle mushrooms, pea shoots and piquillo pepper sauce

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

Semifreddo

Pistachio and sour cherry semifreddo, crushed pistachios, cherry sauce

10
Maculan "Dindarello Moscato" 2012
11