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To download menu in PDF format click here.
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| Chilled Jumbo Shrimp and Snow Crab Claws Cocktail Colossal shrimps and crab claws with a spicy horseradish cocktail sauce |
16.50 | |||||||||||||||||
| Fresh
Maine Lobster and Shrimp Martini Salad With hearts of palm, avocado and pink grapefruit segment in creamy citrus vinaigrette |
15.00 | |||||||||||||||||
| Venetian Style Crabcakes with Spicy Slaw |
13.00 | |||||||||||||||||
| “Fritto
Misto” of Tender Calamari, Whitebait and Shrimp Italian Riviera style golden crispy with grilled spicy tomato-garlic sauce |
12.00 | |||||||||||||||||
| Seared Beef Carpaccio with Arugula Parmigiano Limoncello scented extra virgin olive oil and Reggiano shavings |
12.00 | |||||||||||||||||
| Baked Polenta Tower with Roasted Forest Mushrooms (Vegetarian) Corn meal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce |
11.00 | |||||||||||||||||
| Crispy Baby Artichokes a la "Romana" (Vegan) Roasted baby artichokes seved with a spicy arrabbiata tomato sauce and eggless roasted garlic aioli |
10.00 | |||||||||||||||||
| Imported Prosciutto di Parma with Sweet Melon Thin slices of imported Parma ham and ripe Cantaloupe melon |
12.00 | |||||||||||||||||
| Top | ||||||||||||||||||
| SALADS | ||||||||||||||||||
| Hearts
of Crispy Romaine a la “Caesar” Crispy romaine leaves, anchovy-garlic dressing, garlic crouton and Parmesan shavings |
9.00 | |||||||||||||||||
| Assorted
Underwood Ranch Baby Greens and Shaved Fennel Tossed with aged Balsamic Vinaigrette and toasted pine-nuts |
9.00 | |||||||||||||||||
| Heirloom Tomato Salad with Creamy Burrata Cheese and Aged Modena's Balsamic Vinegar Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese |
13.00 | |||||||||||||||||
| Our Famous Chopped Grilled Vegetable Salad with Gorgonzola Chopped grilled vegetables, romaine and walnut with Dijon mustand vinaigrette (with chicken add 3.00, shrimp 5.00) |
10.00 | |||||||||||||||||
| Roasted Beet Salad with Gloria Chenel's Sonoma County Fresh Goat Cheese Frilled asparagus, candied pecans, and roasted fig-vin cotto dressing |
11.00 | |||||||||||||||||
| Tuscany's Wedge Salad with Applewood Smoked Bacon Dressing Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon |
11.00 | |||||||||||||||||
| Top | ||||||||||||||||||
| SOUPS | ||||||||||||||||||
| Fresh
Garden Vegetable Minestrone (Vegetarian) Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs |
6.50 | |||||||||||||||||
| Mamma Maria's Country Style Chicken Soup A rich house made broth with pulled chicken, potato, carrot and leek |
6.50 | |||||||||||||||||
| Country
Style Tuscan Bean Soup “Pasta e Fagioli” Cannelini bean soup with ditalini pasta and Prosciutto scent |
7.00 | |||||||||||||||||
| Sweet
Corn and Langostino Chowder In creamy shrimp and lobster stock with young celery and carrot |
8.00 | |||||||||||||||||
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| PASTAS & GRAINS | ||||||||||||||||||
| Spaghetti
Carbonara Classic Roman dish of pancetta, sweet onion and creamy parmigiano sauce |
16.00 | |||||||||||||||||
| Florentine "Gnudi" with burnt butter and crispy sage Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin |
15.00 | |||||||||||||||||
| Capellini with Fresh Roma Tomatoes and Sweet Basil Sweet plum tomato simmered with extra virgin olive oil, garlic and basil |
15.00 | |||||||||||||||||
| Pappardelle with Chicken and Vegetable Bolognese Home made wide ribbon pasta with white chicken meat sauce and aromatic herbs |
16.50 | |||||||||||||||||
| Pennette Rigate alla "Puttanesca" Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic |
16.00 | |||||||||||||||||
| Roasted Pumpkin Ravioli with Toasted Hazelnut Cream Sauce Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce |
16.00 | |||||||||||||||||
| Linguine with Fresh Clams Simmered in white wine, basil and garlic (also available with red sauce) |
17.00 | |||||||||||||||||
| Tortelloni with Creamy "Quattro Formaggi" Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses |
17.00 | |||||||||||||||||
| Vermicelli with Strips of Filet Mignon and Pancetta :Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta |
19.00 | |||||||||||||||||
| Lobster Filled Ravioli with Sun-dried Tomato and Fresh Tarragon Served with an intense flavored lobster sauce, sun-dried tomato and fresh tarragon leaves |
19.00 | |||||||||||||||||
| Our Famous Spaghetti in "Cartoccio" Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herb |
18.00 | |||||||||||||||||
| Frank Visco Sister's Slow Baked Eggplant Parmigiana Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan |
16.00 | |||||||||||||||||
| Our
Daily Creamy Risotto Please ask your server for today’s selection |
17.50 | |||||||||||||||||
| Top | ||||||||||||||||||
| ENTRÉES | ||||||||||||||||||
| Fresh
Whole Imported Dover Sole (de-boned tableside) Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil sauce |
39.00 | |||||||||||||||||
| Fresh Scottish "Loch Duart" King Salmon Fillet in Crispy Potato Pancake Served with seasonal vegetables and a lobster and roasted garlic sauce |
26.00 | |||||||||||||||||
| Miso Marinated White Seabass Fillet Caramelized Served with a Tahitian coconut broth, ginger and lemon grass, over sweet and sour cabbage |
29.00 | |||||||||||||||||
| Frilled Colossal Prawns with Herb and Roasted Garlic Sauce Grilled with fresh garlic and herbs scampi style with risotto primavera |
29.00 | |||||||||||||||||
| Fresh Seafood Casserole "Mare Nostrum" Colossal shrimp, lobster, king crab legs, fresh fish, mussel, clams, calamari and scallop Cioppino style |
29.00 | |||||||||||||||||
| Stuffed Breast of Free-Range Chicken with Meyer's Lemon and Fresh Thyme Stuffed with Prosciutto and Gruyere seved with lemon and thyme and artichoke sauce |
22.00 | |||||||||||||||||
| Paillard of Chicken Breast with Arugula, Rainbow Cherry Tomato and Parmigiano Reggiano Shavings Pounded thin and plain grilled with fresh herb, garlic and olive oil, topped with arugula salad |
20.00 | |||||||||||||||||
| Certified "Prime" Dry Aged New York Cut Steak Charcoal Broiled Served with sautéed mushroom, rosemary roasted potato and buttered spinach |
42.00 | |||||||||||||||||
| Garlic Roasted 8 oz. "Angus Beef" Filet Mignon With Dijon mustard and green peppercorn sauce |
33.00 | |||||||||||||||||
| Marinated Roasted Pheasant with Italian Sour Cherry "Amarena" Sauce Served with risotto and porcini mushroom |
30.00 | |||||||||||||||||
| Double Cut Berkshire Pork Chop in a Coriander Crust Served with roasted acorn squash with brown sugar and spices, port wine and currant reduction |
32.00 | |||||||||||||||||
| Roasted
Sonoma County Fresh Rack of Lamb in Mustard-Herb Crust Served with fresh mint, roasted shallot and Zinfandell wine reduction |
34.00 | |||||||||||||||||
| Top | ||||||||||||||||||
| Site
Index | Home | Menu | Parties | What's New About Us | Contact Us | Photos Rustico Restaurant | Riviera Restaurant and Lounge www.tuscany-restaurant.com |
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