To download menu in PDF format click here.

 

Make Your Reservations Online!
 
Appetizers | Salads | Soups | Pastas | Entrees
**Dietary Restriction Menu Options
 
-~=APPETIZERS=~-
 
Chilled Gulf Prawns in Bloody Mary Cocktail Sauce
Chilled jumbo gulf prawns with spicy bloody mary cocktail sauce
16.00
  
Pacific Lobster and Shrimp Martini Salad
Hearts of palm, avacado, pink grapefruit and creamy citrus dressing
15.00
 
Hawaiian Ahi Tuna Tartare and Marinated Cucumber
Topped with fresh mixed herb salad, avocado, ginger, and lime-ginger vinaigrette
15.00
 

Portabella Mushroom Tower with Balsamic Reduction
Towered beefsteak tomato, grilled vegetable and mozzarella cheese

12.00
 
Maryland Crabcakes with Spicy Slaw
Mango, sweet onion, cilantro chutney
14.00
 
  Fritto Misto of Calamari and Sandab Strips
Golden fried tender calamari and sandabbs with spicy tomato-roasted garlic sauce
11.00
 
Spicy Eastern Mussel “Arrabbiata”
Spicy tomato, roasted garlic, sweet basil and Olio Santo
11.00
 
Carpaccio of Angus Beef and Arugula Leaves
Thin slices of filet mignon with Arugula, Parmigiano shavings and lemon vinaigrette
12.00
 
Top
 
-~=SALADS=~-
 
Farmer's Market Baby Mix Greens and Fresh Herbs
With zucchini, carrot, tomato tossed in aged red wine vinaigrette
9.00
 
Hearts Of Romaine A La “Caesar”
Tossed with creamy garlic-parmigiano dressing and crispy ciabatta croutons
10.00
 
Slow Roasted Beet, Watercress and Orange Salad
Roasted fig-port wine reduction and fresh goat cheese crumble
12.00
 
Warm Baby Spinach Salad A La “Maison”
Apple-wood bacon, apple, red onion, raisin, date, dried apricot, figs, pecorino and candied walnut
11.00
 
A Chopped Salad of Marinated Grilled Vegetables
Zucchini, bell pepper, squash, eggplant, crispy iceberg, tomato, gorgonzola crumble and walnut
9.00
 
Top
 
-~=SOUPS=~-
 
Country Style Tuscan Bean Soup "Pasta e Fagiolo"
Cannelini bean soup with tubetti pasta prosciutto and olio santo
7.00
 
Sweet Carrot and Ginger Soup
A puree of carrot, parsnip with seven spices in a vegetable stock
7.00
 
Sweet Corn ad Longostino Chowder
In creamy shrimp and lobster stock with young celery and carrot
7.00
 
Top
 
-~=PASTAS=~-
 
Rigatoni with Roasted Eggplant and Fresh Mozzarella
Roasted eggplant, fresh mozzarella and roasted garlic and plum tomato
15.00
 
Potato Gnocchi "Piemontese"
House made potato dumplings with sausage Bolognese, pioppini mushroom and Pecorino Romano
15.00
 
Linguine with Fresh Clams and Baby Cherry Tomatoes
Fresh clams simmered in white wine, garlic and fresh herbs with baby cherry tomatoes
17.00
 
Panzerotti of Roasted Chicken, Sweet Corn and Mushroom
Pasta pillows filled with roasted chicken, mushroom, and mascarpone baked in marinara sauce
16.00
 
Maine Lobster Ravioli with Sundried Tomato
Lobster sauce, mushrooms, fresh tarragon and walnut pesto
18.00
 
Ricotta and Spinach Tortelloni
Large pasta rings over marinara sauce in a creamy blend of four Italian cheeses
16.00
 
Bucatini with “Straccetti” Of Filet Mignon Roman Style
Hollow spaghetti with strips of filet mignon, sweet onion, pancetta, tomato and Pecorino cheese
17.00
 
Risotto with Imported Porcini Mushroom
Creamy risotto with porcini mushroom
17.00
 
Top
 
-~=ENTREES=~-
 
Fresh Seafood Casserole “Cioppino”
Assorted fresh fish, clam, mussel, calamari, shrimp, crab leg, lobster and scallop in tomato-garlic broth
32.00
 
Fresh Organic Salmon Fillet in Crispy Potato Crust
Poached garlic infused lobster sauce and seasonal vegetables
25.00
 
Fresh Sandabb Fillet "Piccata"
In Parmesan-egg batter served with asparagus and slow roasted Roma tomato
22.00
 
Fresh Imported Dover Sole "Meuniere"
Baked whole with brown butter-lemon and filleted table-side with seasonal vegetables
40.00
 
Roasted Lemon-Garlic Chicken Breast with Rosemary
Served with seasonal roasted vegetables, mashed potato and natural jus
22.00
 
Five Spices Super Crispy Duck with Port-Cherry Sauce
Served with roasted butternut squash ravioli
28.00
 
Oak Grilled Wisconsin Veal Chop
Served with garlic mashed potato and seasonal vegetables topped with rich forest mushroom sauce
43.00
   
Elephant Ear Veal "Parmigiana"
Veal chop pounded with a Panko-Parmesan crust, tomato-basil sauce and melted mozzarella
40.00
 
Certified “Prime” Aged New York Cut Steak Charcoal Broiled
Jumbo onion rings, sautéed spinach and rosemary potato
38.00
 
Garlic Roasted Filet Mignon with Cognac-Peppercorn
Farmer's market baby vegetables and creamy mashed potato
32.00
 
Roasted Rack of Lamb in Dijon Mustard, Garlic and Herb Crust
Syrah-thyme reduction with diced oven roasted potato and season vegetables
40.00
 
Top
 
Site Index | Home | Menu | Parties | What's New
About Us
| Contact Us | Photos
Tuscany il Ristorante | Rustico Restaurant

www.rivieracalabasas.com