Tosca

October/November 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
 

Endivia Rossa
Boston butter lettuce, red endive, pine nuts, peaches, Marcona almonds, piquillo peppers and grilled marinated calamari in a lemon dressing

 
15
 

Prosciutto di Parma

Parma ham with grilled asparagus, garlic crouton, black mission figgs and aged balsamic

 
16
 

Bufala

Buffalo mozzarella cheese with pea shoot salad, heirloom cherry tomatoes, green peas, espellette and basil oil

 

 

15

 

Granchio

Alaskan king crab salad, turnip carpaccio, pink grapefruit dressing, yellow beets and old bay tuile

 
17
   
 

Passera

Fluke carpaccio, radish, sunchokes, chopped chives, Edmont Fallot mustard, toasted hazelnuts and pomegranate seeds

 
15
   


Pasta/Soup

(Our fresh pasta is housemade daily)

 

Zuppa

Butternut squash soup, gorgonzola cheese, candied walnuts

 
12

 

Chitarra

Housemade whole wheat spaghetti with organic heirloom cherry tomato sauce, torn basil and garlic breadcrumbs
 
17

 

Linguine

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

 
23

 

Fettucine

Fettucine pasta with summer squash ragout, squash puree, black truffle,

sage and Pecorino

 
23
     

Mezzelune

Half moon shaped ravioli filled with goat cheese and yellow sweet corn, grilled Hen of the Woods mushroom sauce and chive oil

 
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 "Carozzi" Taleggio, braised veal cheeks and artichoke mustard

 
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 chanterelle mushrooms, pea shoots and piquillo pepper sauce

 
29
 

Capesanta

Roasted scallops with pea puree, baby spinach, 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

Black ink taglierini with crab ragout, olive oil-poached artichokes, espellette oil, white wine sauce and roasted garlic

 
24
 

Dentice

East coast snapper in a bread and herb crust with baby carrots, poached asparagus and parsley pesto

 
27
     

Tiramisu

Chef's modernized Tiramisu

 
10