Restaurant Week - Summer 2017

Join us for dinner during DC Restaurant Week, sponsored by the Restaurant Association or Metropolitan Washington (RAMW.) August 14 - 19th

Tosca is participating in Dinner only

We invite you to select an appetizer or half order of pasta for your first course, a pasta or main course for your entrée, and a dessert

Fixed price menu:  Menus are not intended for sharing and they are $35 per person  (not including beverages, tax and gratuity)  

[menu is subject to change]

 

SALAD – APPETIZER

POMODORO HEIRLOOM 

Heirloom tomato salad, radish, red onion, peaches and aged balsamic

FIORI DI ZUCCA 

Deep fried squash blossoms filled with goat cheese and artichokes, fava bean puree, baby kale

RADDICHIO E GORGONZOLA 

 Radicchio, gorgonzola and mascarpone cheese, poached bosc pear, candied walnuts  

IPPOGLOSSO 

Alaskan halibut crudo, black truffle, lemon dressing,  microgreen salad

RUCOLA STAGIONALE  

Arugula salad, green peas, fava beans, shaved fennel, grape tomatoes, grated pecorino cheese

 ZUPPA 

Chilled tomato and watermelon soup, grilled calamari, chanterelle mushrooms, brioche croutons

 

PASTA

TAGLIERINI 

Black ink taglierini, mixed seafood ragu, light tomato sauce, olive oil

TORTELLI 

Tortelli filled with robbiola cheese, chives and black truffle, with a mixed wild mushroom sauce with black truffle

RAVIOLI DEL PLIN 

24 hour slow braised short rib ravioli, short rib sauce, fresh herbs

GNOCCHI 

Potato dumplings, local crab ragu, artichokes, white wine, roasted garlic

CHITARRA 

Whole wheat square egg noodles, organic cherry tomato ragu, garlic breadcrumbs, Tuscan olive oil

PAPPARDELLE  

Hickory farm rabbit ragu, white wine sauce, thyme, olive oil

 

MAIN COURSE

 SALMONE VERLASSO 

 Pan seared salmon, romesco sauce, marcona almonds, baby kale, Manodori balsamico

BRANZINO 

Mediterranean seabass, green tomato puree, kohlrabi and beet salad, green tomato ragu

PESCE ALLA GRIGLIA

Daily selection of fresh fish, simply grilled, served over the Chef’s daily selection of vegetables

MAIALE 

Iberico pork loin, herb crusted, served with piquillo pepper puree, fennel salad, shaved watermelon radish, pickled blackberries

QUAGLIA RIPIENA 

Semi boneless quail, filled with pork sausage and black rice, sautéed fingerling potatoes, porcini mushroom sauce

COSTOLETTA DI VITELLO    (there is a $14 upcharge for this item)                            Grilled veal chop, sautéed organic chard,  Barolo wine sauce

                                                                   

DESSERT

TOSCA’S TIRAMISU

Served in a glass; mascarpone cream, coffee-soaked sponge cake and chocolate chips, topped with warm marsala zabaglione

TORTA AL CIOCCIOLATO

Bittersweet chocolate cake, tropical fruit coulis

SEMIFREDDO

Morello cherry semifreddo, served on a layer of graham streusel with cherries and cherry juice reduction

SORBETTO FATTO IN CASA

House made sorbet of the day with fresh berries