Tosca

October/November 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

 

Granchio

Alaskan king crab salad, turnip carpaccio, pink grapefruit dressing, yellow beets and old bay tuile

 

 
17

 

 

 

 

22

 


Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Butternut squash soup, gorgonzola cheese, candied walnuts
 
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

Menu 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

Capesanta

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

40
Roberto Sculbla Pinot Bianco 2001

 

Pappardelle

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

28
La Valentina Spelt Montepulciano d'Abruzzo 2009

 

Risotto

Risotto with "Carozzi" talleggio, braised veal cheek and artichole mostarda

Ceretto Barolo 2010

 

 

 

32

Costolette di Agnello

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

46
Barolo Giacomo Grimaldi  2009     
 

Panna Cotta

Lychee and rosewater panna cotta with chilled citrus soup, citrus segments, pomegranate & baby kiwis

10

Moscato d'Asti "Vietti" 2012

 

 

 

 

White Truffle Menu 165

   

(Tasting Menus not available after 9:30pm)

(All dishes and wines are available a la carte)

with wine tasting add 75
 

Filetto

Cold smoked beef tenderloin, truffle egg, parmesan, veal jelly

 

Acquerello Risotto

Acquerello rice, eggplant crema, torreggio cheese

 

Vitello

Veal tenderloin, rainbow swiss chard, squash puree, pearl onion

 

Dolci

Hazelnut shortbread, brown butter ice cream, caramelized pear and white truffle mousse. Dark chocolate strusel, hazelnut praline, mapel truffle sauce