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Golden fried tender calamari, shrimp and sandabb strips in grilled tomato and chili sauce
Baked in wood-burning oven with garlic, shallots and herb de Provence
Imported
Prosciutto and Sweet Melons
Imported Parma ham with sweet Cantaloupe and melon
Served with horseradish cocktail sauce
Candied walnuts, golden raisins, champignons mushrooms in raspberry-champagne vinaigrette
Roasted garlic-balsamic vinaigrette
Crispy romaine with Caesar dressing and parmigiano chips
Aged Balsamic Vinaigrette with fresh goat cheese and candied walnut
Basil infused olive oil
Slow cooked white bean soup with ham hock
Ask your Server for today’s selection
Fresh tomato sauce, sweet basil and mozzarella
Roasted mushroom, zucchini, roasted pepper, eggplant, asparagus and Vidalia onion
Baby artichokes, Honey Baked Ham, Mushrooms and roasted peppers
Thin crusted pizza with cured Bresaola, arugula and fresh burrata cheese
Hand made egg-less pasta with slow braised beef rollatine stuffed with raisin and pine nuts
Spinach and potato dumpling in rich meat sauce from my mother’s recipe
Stuffed Pasta Pillow with Roasted Chicken Sweet Corn and Mushrooms
Hand made pasta, scallop, shrimp and broccoli florettes in a lobster-tarragon sauce
Little ear shaped pasta with tender meat balls cooked in a rich tomato ragu’ Francesca’s favorite
Julienne of Italian ham, forest mushrooms and fresh peas in delicate cream sauce
Fresh clams slowly simmered in (your choice) of white wine, garlic or red sauce
Served in tomato marinara with fresh basil
Daily special risotto. Ask your server for today’s selection
In light egg batter, served with lemon-garlic and capers
Dijon Mustard sauce and pink peppercorn
Served in spicy tomato-basil broth
Boneless whole spring chicken cooked under hot bricks with lemon, garlic and rosemary
Served over buttered Swiss chard, yams puree and orange- ginger sauce
Pepper crusted and served with rosemary potato and sautéed mushroom
My aunt’s large meatball slow cooked in a tomato ragu’ served over spaghetti
The most tender pork chop pounded thin in crispy panko, marinara and melted 3 cheeses
Angus beef tenderloin with roasted garlic and Gorgonzola blue cheese sauce
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Tuscany il Ristorante | Riviera Restaurant and Lounge
www.rustico-restaurant.com