only the freshest ingredients

northern italian cuisine, prepared to perfection

our seasonal menu specializes in Northern Italian cuisine and sources only the freshest ingredients: local produce and farm-raised proteins, plus fresh, house-made pastas. it features a variety of signature dishes, modern interpretations & creative desserts punctuated by our award-winning wine selections — featuring American and Italian wines

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lunch dinner Tasting menus dessert wine list Valentines Day Weekend: February 13 & 14

Appetizer

Misticanza / 18

Arugula, Gem Lettuce, Red Endive, Shaved Carrots, Radish, Parmigiano Reggiano, Citrus Vinaigrette

Barbabietole / 20

Roasted Baby Beets, Honeycrisp Apples, Pistachio, Fresh Ricotta, Ricotta Salata, Balsamic, Watercress, Black Garlic Balsamic Caesar Dressing

Minestrone / 22

Winter Vegetable "Minestrone" Soup

Burrata / 22

Burrata Cheese, Shaved Fennel, Asian Pear, Pomegranate, Red Endive, Citronette, Tomato Coulis, Pickled Onion

Prosciutto / 24

San Daniele Prosciutto, Blueberry & Rosemary Schiacciata

Tonno e Ricciola / 26

Hamachi Carpaccio, Tuna Tartare, Mandarin Agrodolce, Cucumber, Salty Finger, Finger Lime, Watermelon Radish

pasta

Maltagliati / 28

Maltagliati Pasta, Broccolini, Broccolini Pesto, Pine Nuts, Ricotta Salata

Orechiette / 32

Orecchiette with Shrimp and Zucchini, Datterino Tomato, Fresno Pepper, Pane Fritto

Spaghetti alle Vongole / 30

Manila Clams, Cherry Tomato, Chiles, Parsley

Agnolotti del Plin / 29

Braised Beef, Chicken, Veal and Parmigiano Filling, Spinach, Brasato Sauce

Fusilli / 28

Fusilli Pasta, Datterino Tomato Sauce, Roasted Cauliflower, Toasted Breadcrumbs

Tagliatelle/ 28

Tagliatelle, Classic Beef & Pork Bolognese Ragu

main course

Milanese / 32

Chicken Milanese, Herbed-Parmesan-Espelette Breading, Arugula, Cherry Tomato, Shaved Parmesan Cheese

Pesce Alla Griglia / m/p

Daily Selection of Grilled Fish, served with Seasonal Vegetables

Gamberi / 40

Grilled Shrimp, Forrest Mushroom Ragu, Celery Root Puree

Tonno/ 44

"One Side" Grilled and Crusted Bluefin Tuna "Palermitana", Bell Pepper, Onions, Potato "Piripacchio"

Vitello Piccata / 38

Thinly Sliced Veal Tenderloin, Piccata Sauce, Sautéed Spinach, Black Lime

Steak Salad / 42

Strip Loin Tagliata, Bibb Lettuce "Caesar"

focaccia basket

2 per piece

Homemade Focaccia Rolls, Oregano, Tomato, Olive Oil

Appetizer

Misticanza / 18

Arugula, Gem Lettuce, Red Endive, Shaved Carrots, Radish, Parmigiano Reggiano, Citrus Vinaigrette

Barbabietole / 22

Roasted Baby Beets, Honeycrisp Apple, Pistachio, Fresh Ricotta, Ricotta Salata, Balsamic, Watercress, Black Garlic Balsamic Caesar Dressing

Minestrone / 24

Winter Vegetable "Minestrone" Soup

Burrata / 24

Burrata Cheese, Shaved Fennel, Asian Pear, Pomegranate, Red Endive, Citronette, Tomato Coulis, Pickled Onion

Prosciutto / 24

San Daniele Prosciutto, Blueberry & Rosemary Schiacciata

Tonno e Riccola / 30

Hamachi Carpaccio, Tuna Tartare, Mandarin Agrodolce, Cucumber, Salty Finger, Finger Lime, Watermelon Radish

Capesante / 32

Lightly Baked Diver Scallops, Romanesco, Pickled Red Cabbage, Kaluga Caviar

Pasta

Spaghetti alle Vongole / 32

Manilla Clams, Cherry Tomato, Chiles, Parsley

Garganelli/ 36

30 Yolk “Quill” Pasta, Seasonal Mushrooms, Farm Butter, Truffle Pesto, Mushroom Jus, Parmigiano Reggiano

Fuslli / 32

Fusilli Pasta, Datterino Tomato Sauce, Roasted Cauliflower, Toasted Breadcrumbs

Agnolotti del Plin / 32

Braised Beef, Chicken, Veal & Parmigiano Filling, Spinach, Brasato Sauce

Maltagliati / 32

Maltagliati Pasta, Broccolini, Broccolini Pesto, Pine Nuts, Ricotta Salata

Orechiette / 34

Orecchiette with Shrimp and Zucchini, Datterino Tomato, Fresno Pepper, Pane Fritto

Pappardelle / 32

Pappardelle, Hudson Valley Moulard Duck Leg Guazzetto, Red Wine

Main Course

Branzino / 48

Grilled Acquanaria Branzino, Swiss Chard & Potato Mash, Salsa Verde

Gamberi / 44

Grilled Shrimp, Forrest Mushroom Ragu, Celery Root Puree

Tonno / 52

'One Side' Grilled and Crusted Blue Fin Tuna Palmertiana, Bell Pepper, Onions, Potato Piripacchio

Agnello / 68

Gundagi Australian Lamb Rack, Broccolini Puree, Charred Scallion, Balsamic Pickled Cherry

Vitello / 56

Veal Tenderloin, Sunchoke Puree, Roasted Sunchokes, Marsala Sauce, Roasted Hazelnut Fonduta

Duetto di Manzo / 66

Painted Hill Farm Striploin Tagliata & Braised Wagyu Beef,Spinach Puree, Ossobuco Sauce

side dishes 14

Roasted Baby Carrots, Carrot Reduction

Crushed Fingerling Potatoes

Charred Broccoli, Agrodolce Sauce, Black Caesar Coulis, Pane Fritto

Consuming raw or undercooked food may increase the risk of food borne illness.

Fried Cauliflower, Cauliflower Puree, Black Lime, Lemon Juice

Consuming raw or undercooked food may increase the risk of food borne illness.

CHEF’S TASTING MENUS

Tasting menus

Allow the Chef to Design a Custom Tasting Menu for your Party

Created with Seasonal Specialties and a Traditional Italian Progression

The menus are designed to be served to the whole table

5 Course Menu 145 per Guest

Four Savory Courses, Followed by Dessert

The menus are designed to be served to the whole table

Chef’s Menus are not available after 8:30 pm

Optional wine Pairings: 75 per guest

dessert

Tiramisu / 16

Mascarpone Crema, Coffee Cream, Ladyfingers, Cocoa Powder

Torta di Mele / 18

Honeycrisp Apple Crumble, Pastry Cream, Vanilla Gelato

Tutto Cioccolato / 18

Dark Chocolate Budino, Gianduja Chocolate Mousse, White Chocolate Chips, Milk Chocolate Ganache, Whipped Salted Caramel, Hazelnut Crumble

Cheesecake / 16

Citrus and Coconut Cheesecake, Passionfruit Coulis, Meringue, Candied Citrus

Gelati E Sorbetti / 12

Selection of House Made Ice Creams & Sorbets

wine list

Valentines Day Weekend: February 13 & 14

$145 per person for the menu (beverages, tax and gratuity are additional)

Join us at Tosca to celebrate your Loved One on Valentine's Day. Our 4-Course Prix-Fix Menu will be the only menu served on Friday 2/13 & Saturday 2/14

$145 per person for the menu (beverages, tax and gratuity are additional)

FIRST COURSE - CHOICE OF:

Radicchio e Mele

Late Harvest Radicchio, Apple, Frisee, Pomegranate, Crème Fraiche, Beet-Balsamic Vinaigrette, Balsamic Caviar

Beef Tartare

Filet Mignon Beef Tartare, Parmigiano, Hazelnut Sabayon, Toasted Baguette, Baby Misticanza

Tonno

Crusted Tuna Semi Carpaccio, Shoyu, Finger Lime, Salty Finger, Black Garlic Aioli, Fennel-Orange Agrodolce

PASTA COURSE - CHOICE OF:

Cappellacci

Cappellacci Pasta filled with Ossobuco, Ossobuco-Saffron Sauce, Gremolata

Garganelli

Forrest Mushroom, Truffle Pesto

Lasagnetta “Caprese”

Lobster, Basil Pesto, Mozzarella Coulis, Datterino Tomato

$25 supplement

Tajarin

30-Yolk Fresh Spaghettini, Farm Butter, Red Cow Parmigiano, Black Truffle Pesto, Perigord Black Truffle

$25 supplement

MAIN COURSE - CHOICE OF:

Polenta

Polenta, Winter Mushrooms, Parmigiano Fonduta, Black Perigord Truffle

Rombo

Pan Roasted Turbot, Celery Root Puree, Mushroom Ragu

Brasato

Braised Wagyu Beef, Red Wine Reduction, Arlecchino Coulis, Polenta

Vitello

Veal Tenderloin, Sunchokes, Castelmagno Cheese Fonduta

DESSERT

Budino

White Chocolate Budino, Strawberry Ganache, Raspberry Meringues, Rose Crème Anglaise

wine list

All menu items and prices subject to change.

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appetizers

MAIN COURSE

PASTA

dOLCI / SWEETS

Menu Gallery

only the freshest ingredients

northern italian cuisine, prepared to perfection

MENu

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•••

appetizers

MAIN COURSE

PASTA

dOLCI / SWEETS

ristorante Tosca

1112 F Street NW
Washington, DC 20004

FOR dinner, large party, chef’s table reseRVations, or general info:

202-367-1990
Info@toscadc.com

hours

© ristorante tosca

only the freshest ingredients

northern italian cuisine, prepared to perfection

MENu

•••

•••

appetizers

MAIN COURSE

PASTA

dOLCI / SWEETS

ristorante Tosca

1112 F Street NWWashington, DC 20004

FOR dinner, large party, chef’s table reseRVations, or general info:

202-367-1990Info@toscadc.com

© ristorante tosca

1112 F Street NW
Washington, DC 20004

202-367-1990
Info@toscadc.com