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To download menu in PDF format click here. |
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Make
Your Reservations Online!
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| Frittura
Mista “Tutto Mare” Golden fried tender calamari, shrimp and sandabb strips in grilled tomato and chili sauce |
11.50 | |||||||||
| Spicy Eastern Black Mussels "Fra Diavolo" Fresh mussels baked in wood burning oven with garlic, tomato and chili pepper |
11.00 | |||||||||
| Escargot
in Red Wine, Garlic and Herbs Baked in wood-burning oven with garlic, shallots and herb de Provence |
11.00 | |||||||||
Imported
Prosciutto and Burrata |
11.00 | |||||||||
| Chilled
Jumbo Shrimp Cocktail Served with horseradish cocktail sauce |
15.00 | |||||||||
| Antipasto Rustico all' Italiana Assorted cured meats and artesian cheeses |
15.00 | |||||||||
| Top | ||||||||||
| SALADS | ||||||||||
| Assorted
Baby Mix Greens with Gorgonzola and Asian Pears Candied walnuts, golden raisins, champignons mushrooms in raspberry-champagne vinaigrette |
9.50 | |||||||||
| Iceberg Lettuce with Tomato, Bacon And Basil Salad Served with creamy blue cheese dressing |
10.50 | |||||||||
| Hearts
of Romaine “Caesar Salad” with Frico Crispy romaine with Caesar dressing and parmigiano chips |
9.50 | |||||||||
| Golden
and Purple Beet Salad with Arugola Aged Balsamic Vinaigrette with fresh goat cheese and candied walnut |
9.50 | |||||||||
| Warm Spinach Salad with Apple Wood Bacon Dressing With sweet red onions, date, Manchego cheese, pippin apple and candied walnut |
11.00 | |||||||||
| Top | ||||||||||
| SOUPS | ||||||||||
| Minestrone
of Vegetables with Escarole and Pesto Basil infused olive oil |
8.00 | |||||||||
| “Pasta
e Fasuli” Country Soup Slow cooked white bean soup with ham hock |
8.00 | |||||||||
| Special
Soup of the Day Ask your Server for today’s selection |
M/P | |||||||||
| Top | ||||||||||
| PIZZA | ||||||||||
| Margherita Fresh tomato sauce, sweet basil and mozzarella |
12.50 | |||||||||
| Primavera Roasted mushroom, zucchini, roasted pepper, eggplant, asparagus and Vidalia onion |
14.00 | |||||||||
| Quattro
Stagioni Baby artichokes, Honey Baked Ham, Mushrooms and roasted peppers |
14.50 | |||||||||
| Valtellina Thin crusted pizza with cured Bresaola, arugula and fresh burrata cheese |
15.50 | |||||||||
| Calabrese With spicy Calabrese Salami and Champignon mushroom |
14.00 | |||||||||
| Top | ||||||||||
| PASTAS | ||||||||||
| Cavatelli
Pasta with “Brasciole Barese” Style Hand made egg-less pasta with slow braised beef rollatine stuffed with raisin and pine nuts |
17.00 | |||||||||
| Gnocchetti
with “Mamma Maria’s” Bolognese Ragu’ Potato dumpling in rich meat sauce from my mother’s recipe |
15.50 | |||||||||
| Pappardelle with Lamb Ragu' Wide ribbon pasta with lamb meat sauce, mushrooms and roasted eggplant |
18.50 | |||||||||
| Orecchiette
with “Francesca’s” Meat Balls Little ear shaped pasta with tender meat balls cooked in a rich tomato ragu’ Francesca’s favorite |
17.50 | |||||||||
| Tortellini
Boscaiola Julienne of Italian ham, forest mushrooms and fresh peas in delicate cream sauce |
16.50 | |||||||||
| Linguine
with Fresh Clams Fresh clams slowly simmered in (your choice) of white wine, garlic or red sauce |
17.50 | |||||||||
| Ravioli
with Fresh Ricotta and Spinach Served in tomato marinara with fresh basil |
15.00 | |||||||||
| Risotto
of the day Daily special risotto. Ask your server for today’s selection |
M/P | |||||||||
| Top | ||||||||||
| ENTREES | ||||||||||
| Fresh
Sandabb Fillet with Riviera Capers In light egg batter, served with lemon-garlic and capers |
22.00 | |||||||||
| Fresh
Sockeye Salmon Fillet in Potato Crust Wrapped in crispy potato crust and served with roasted garlic sauce and seasonal vegetable |
26.00 | |||||||||
| Italian
“Cioppino” of Fresh Seafood with Garlic Crostini Served in spicy tomato-garlic-basil broth |
28.00 | |||||||||
| Crispy
Half Roasted Chicken Marinated with red wine vinegar, garlic and rosemary and served with roasted potato and rapini |
20.00 | |||||||||
| The
Crispiest Duck with Amarena Cherry and Port Sauce Served over steamed Bock Choy and sweet potato and amaretto's |
27.00 | |||||||||
| Aged
"Prime" New York Cut Steak Charcoal Broiled Pepper crusted and served with rosemary potato and sautéed mushroom |
38.00 | |||||||||
| Polpettone
di “Zia Teresa” con Ragu' My aunt’s large meatball slow cooked in a tomato ragu’ served over spaghetti |
20.50 | |||||||||
| Double Cut Oven Roasted Kurobuta
Pork Chop The most tender pork chop slowly oven roasted and served with apple cider sauce |
28.00 | |||||||||
| Slow Braised Boneless Prime Short Ribs Braised in red wine, cipollini, mushrooms, baby turnip and served over mashed potato |
26.00 | |||||||||
| Top | ||||||||||
| Site
Index | Home | Menu | Parties | What's New About Us | Contact Us | Photos Tuscany il Ristorante | Riviera Restaurant and Lounge www.rustico-restaurant.com |
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