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Chilled jumbo gulf prawns with spicy bloody mary cocktail sauce
Hearts of palm, avacado, pink grapefruit and creamy citrus dressing
Topped with fresh mixed herb salad, avocado, ginger, and lime-ginger vinaigrette
Portabella
Mushroom Tower with Balsamic Reduction
Towered beefsteak tomato, grilled vegetable and mozzarella
cheese
Mango, sweet onion, cilantro chutney
Golden fried tender calamari and sandabbs with spicy tomato-roasted garlic sauce
Spicy tomato, roasted garlic, sweet basil and Olio Santo
Thin slices of filet mignon with Arugula, Parmigiano shavings and lemon vinaigrette
With zucchini, carrot, tomato tossed in aged red wine vinaigrette
Tossed with creamy garlic-parmigiano dressing and crispy ciabatta croutons
Roasted fig-port wine reduction and fresh goat cheese crumble
Apple-wood bacon, apple, red onion, raisin, date, dried apricot, figs, pecorino and candied walnut
Zucchini, bell pepper, squash, eggplant, crispy iceberg, tomato, gorgonzola crumble and walnut
Cannelini bean soup with tubetti pasta prosciutto and olio santo
A puree of carrot, parsnip with seven spices in a vegetable stock
In creamy shrimp and lobster stock with young celery and carrot
Roasted eggplant, fresh mozzarella and roasted garlic and plum tomato
House made potato dumplings with sausage Bolognese, pioppini mushroom and Pecorino Romano
Fresh clams simmered in white wine, garlic and fresh herbs with baby cherry tomatoes
Pasta pillows filled with roasted chicken, mushroom, and mascarpone baked in marinara sauce
Lobster sauce, mushrooms, fresh tarragon and walnut pesto
Large pasta rings over marinara sauce in a creamy blend of four Italian cheeses
Hollow spaghetti with strips of filet mignon, sweet onion, pancetta, tomato and Pecorino cheese
Creamy risotto with porcini mushroom
Assorted fresh fish, clam, mussel, calamari, shrimp, crab leg, lobster and scallop in tomato-garlic broth
Poached garlic infused lobster sauce and seasonal vegetables
In Parmesan-egg batter served with asparagus and slow roasted Roma tomato
Baked whole with brown butter-lemon and filleted table-side with seasonal vegetables
Served with seasonal roasted vegetables, mashed potato and natural jus
Served with roasted butternut squash ravioli
Served with garlic mashed potato and seasonal vegetables topped with rich forest mushroom sauce
Veal chop pounded with a Panko-Parmesan crust, tomato-basil sauce and melted mozzarella
Jumbo onion rings, sautéed spinach and rosemary potato
Farmer's market baby vegetables and creamy mashed potato
Syrah-thyme reduction with diced oven roasted potato and season vegetables
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Tuscany il Ristorante | Rustico Restaurant
www.rivieracalabasas.com