Tosca

August 2014 Lunch Menu

 

Appetizers

Misticanza
Mixed organic local greens salad, baby romaine, fennel, cucumbers, red onion, oven dried cherry tomatoes and shredded Provolone cheese

 
12
 

Arugola
Arugola salad with butter lettuce, pine nuts, artichokes, sliced almonds and marinared calamari

 
15
 

Prosciutto di Parma

Imported Parma ham with watermelon-canteloupe ragu, dried buffalo milk ricotta and balsamic

 
16
 

Molecche

Polenta crusted soft shell crab with local spinach, heirloom cherry tomateos, capers and old bay dust

 
m/p
 

Astice e Pomodori

Poached lobster and heirloom tomato salad with fava beans, crab meat and sea beans in a light balsamic vinaigrette

 
17
   
 

Burrata

Burrata cheese with pea shoot salad, heirloom cherry tomatoes, green peas and tarragon oil

 
15
   


Pasta/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Chilled peach soup with smoked shiitake mushrooms, Burrata cheese and fresh mint

 
12

 

Chitarra

Housemade whole wheat spaghetti with fresh tomato and basil sauce
 
17

 

Linguine

Linguini with a seafood assortment in a tomato, mussel and clam sauce

 
23

 

Trenette Pesto

Trenette pasta with Ligurain style basil pesto, green beans, pine nuts and Parmesan cheese

 
23
     

Cappellaci

Round ravioli filled with fava beans, savory, ricotta and Pecorino, with a porcini mushroom sauce
 
23
   
     

Ravioli

Ravioli filled with duck leg confit and Mascarpone cheese, with a reduction of Foie Gras, Meyer lemon and Madeira wine

 
23
 

Pappardelle

Carrot flavored pappardelle with a rabbit ragu in a white wine sauce and fresh thyme
 
23


Main Course

 

Risotto

Risotto with chanterelle mushrooms, nepitella and La Tur cheese

 
26
 

Pollo alla Milanese

Milanese style breaded chicken cutlet with arugula, oven dried tomatoes

and shaved Parmesan cheese

 
24
 

Polpette

Lamb meatballs with Porcini mushrooms, yellow soft polenta in a lightly spicy tomato sauce

 
24
 

Filet Mignon

Grilled beef tenderloin with grilled asparagus, frisee misticanza and Barolo wine sauce

 
29
   

Ippoglosso

Alaskan halibut with heirloom tomato sauce, sauteed yellow wax beans, caper-olive battuto

 
29
 

Capesanta

Roasted scallops with pea puree, pea shoots, lobster-clam ragu, and fresh herb olive oil

 
27
 

Pesce alla Griglia

Selections of daily available grilled fish with selection of organic vegetables
 
26

 


Lunch pre-set menu 40

(All dishes available a la Carte)

 

Taglierini

Taglierini with manila clam ragu, fava beans, garlic scapes and squash blossoms

 
28
 

Branzino Spagnolo

Roasted Spanish sea bass with corn puree, sauteed peaches, marjoram. fresh herb olive oil and Balsamic reduction

 
27
     

Tiramisu

Chef's modernized Tiramisu

 
10