Tosca

October/November 2014 Dinner Menu


Salad/Appetizers

Petto D'Oca

pan seared foie gras, butternut squash, toasted piemontese hazelnuts, black truffle 18
 

Invernale

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

 

Midollo

Bone marrow, oxtail, braised cabbage, parsley crespella 16

 
     

Aragosta

maine lobster terrine, avocado mayo, catalina sea urchin, micro greens, lemongrass, squid ink tuille 22

   

Burrata

Burrata cheese, hand sliced prosciutto, parmesan cheese 15

 

Cavolo Nero

baby black kale, borlotti beans, red onion, prsciutto di parma 15

 

 

 

 

 

 

 

 


Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Butternut squash soup, black trumpet mushroom, mascarpone cheese 14
 

Linguini Integrali

whole wheat pasta, tomato sauce, burrata cheese 19
 

Fettucine

black trumpet mushrrom ragu, butternut squash puree, pine nuts, pecorino di fossa 26

   

Tortelli

ricotta, spinach, lemon, anchovy, toasted hazelnut, garlic, mussel and clam crema 24

 

Ravioli                                                                                                          

duck leg confiit and mascarpone cheese, foie gras, meyer lemon and madeira wine reduction 28

Risotto

maine lobster, ricotta, basil, black garlic
 

 


Main Course

Filetto di Manzo

Roasted Prime Beef tenderloin, celery root puree, baby carrots and brussels sprouts, baby beets 48

 

 

Costoletta di Vitello

Free range veal chop with rainbow chard, fava beans and green peas  48

 

Petto d'anatra

Roasted Muscovy duck breast, grilled royal trumpet mushrooms, sunchokes, foie gras sauce 38

 

 

Branzino

Roasted sea bass, heirloom cauliflower, braised shallots, white beet sauce 36

 

Spigola del Chile

Roasted Chilean seabass, all 'acqua pazza

 

 

 

 

 

 

 

 

 

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

Grilled asparagus “grandmother style”


Menu Gran Degustazione 95

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

 
 
with wine tasting add 75
 
 

 

roasted scallops, royal trumpet mushrooms, baby carrots, sunchoke & ginger puree

Louis Roederer Brut Champagne NV

black angus beef tartare, duck egg, organic radish, grain mustard, pearl onion

Colterenzio St. Daniel Pinot Nero Riserva 2010

 

 

Cocoa flavored pappardelle, hickory farm (PA) rabbit ragu, white wine sauce, thyme

 
La Valentina Spelt Montepulciano d'Abruzzo 2009

 

 

Risotto with castelrosso cheese, lemongrass, rosemary, hazelnut, crusted scallop

Ceretto Barolo 2010

 

 

 

 

 

Roasted lamb chops, polenta-fontina cake, artichokes

Terrento Chianti Classico Riserva 1997    
 

Panna Cotta

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

Brauda Moscato d'Asti 2013

 

 

 

 

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 spuma, parmesan crisp

 

Acquerello Risotto

Acquerello rice, eggplant crema, torreggio cheese

 

Vitello

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

 

Dolci

Hazelnut shortbread, caramelized pear and white truffle mousse. Hazelnut praline, mapel truffle sauce