Tosca

December 2014 Dinner Menu


Salad/Appetizers

Fegato

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

Invernale

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

 

Midollo

Bone marrow, oxtail, braised cabbage 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 16

 

Cavolo Nero

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

 

 

 

 

 

 

 

 


Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Butternut squash soup, chesnuts, roasted squash seds, parsley-pistachio pesto 14
 

Tagliolini 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, basil, black garlic 32
 

 


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, braised red and yellow belgian endive, rainbow swiss chard, black truffle sauce 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, baby beet sauce 36

 

Spigola del Chile

Roasted Chilean seabass, all 'acqua pazza 36

 

 

 

 

 

 

 

 

 

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”


Menu Gran Degustazione 95

(Tasting menu not available after 9:30pm)
(All dishes and wines are also 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, cured duck egg yolk, organic radish, grain mustard, pearl onion

E. Guigal, St. Joseph Blanc, Rhone Valley 2012

 

 

risotto, castelrosso cheese, lemongrass, rosemary, hazelnut crusted scallop

 
La Lecciaia, Brunello di Montalcino Riserva, Toscana 1997

 

 

scialatielli, hickory farm rabbit ragu, white wine sauce, thyme

Terreno, Chianti Classico Riserva, Toscana 1997

 

 

 

 

roasted lamb chops, roasted squash, spinich flan, pomegranate sauce

Mazzei, Philip, Cabernet Sauvignon, Toscana 2009    
 

 

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

Brauda Moscato d'Asti, Piemonte 2013

 

 

 

 

White Truffle Menu 165

     
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 mousse, hazelnut praline, maple truffle sauce