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Colossal shrimps and crab claws with a spicy horseradish cocktail sauce
With hearts of palm, avocado and pink grapefruit segment in creamy citrus vinaigrette
Venetian Style Crabcakes with Spicy Slaw
Served with spicy chipotle aioli
Italian Riviera style golden crispy with grilled spicy tomato-garlic sauce
Limoncello scented extra virgin olive oil and Reggiano shavings
Corn meal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce
Roasted baby artichokes seved with a spicy arrabbiata tomato sauce and eggless roasted garlic aioli
Thin slices of imported Parma ham and ripe Cantaloupe melon
Crispy romaine leaves, anchovy-garlic dressing, garlic crouton and Parmesan shavings
Tossed with aged Balsamic Vinaigrette and toasted pine-nuts
Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese
Chopped grilled vegetables, romaine and walnut with Dijon mustand vinaigrette
(with chicken add 3.00, shrimp 5.00)
Frilled asparagus, candied pecans, and roasted fig-vin cotto dressing
Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon
Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs
Cannelini bean soup with ditalini pasta and Prosciutto scent
In creamy shrimp and lobster stock with young celery and carrot
Classic Roman dish of pancetta, sweet onion and creamy Parmesan sauce
Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin
Sweet plum tomatoes simmered with extra virgin olive oil, garlic and basil
Home made wide ribbon pasta with white chicken meat sauce and aromatic herbs
Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic
Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce
Simmered in Extra Virgin olive oil, garlic, white wine, basil and chili flakes
(also available with red sauce)
Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses
:Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta
Served with an intense flavored lobster sauce, sun-dried tomato and fresh tarragon leaves
Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herbs
Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan
Please ask your server for today’s selection
Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil
sauce
Served with seasonal vegetables, lobster and roasted garlic sauce
Served with a Tahitian coconut broth, ginger and lemon grass, over sweet and sour cabbage
Grilled with fresh garlic and herbs scampi style with risotto primavera
Colossal shrimp, lobster, king crab legs, fresh fish, mussel, clams, calamari and scallop Cioppino style
Stuffed with Prosciutto and Gruyere seved with lemon and thyme and artichoke sauce
Pounded thin and plain grilled with fresh herb, garlic and olive oil, topped with arugula salad
Served with large onion rings, blue cheese puffs, rosemary roasted potatoes and buttered spinach
With Dijon mustard and green peppercorn sauce
Served with risotto and porcini mushroom
Served with baked acorn squash, port wine and currant reduction
Parmesan, herb and garlic crust, roasted shallot and Zinfandell wine reduction
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Rustico Restaurant | Riviera Restaurant and Lounge
www.tuscany-restaurant.com