Three-course menu 40

firsT course

Zuppa

Chilled yellow tomato soup, calamari salad, chanterelle mushrooms, green peas

Misticanza

Organic green salad, cherry tomatoes, white balsamic dressing

Radicchio e Gorgonzola

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

Prosciutto di Parma

24 month imported Parma ham, burrata cheese, arugula, vin cotto

Taglierini

Cacio e pepe, a classic roman sauce

Chitarra

Whole wheat square spaghetti with organic tomato sauce, basil and garlic

second course

Ravioli del Plin

Braised short rib ravioli, brasato sauce, aromatic oil

Mezzelune

Half moon shaped ravioli filled with robbiola cheese, chives and black truffle, with mixed wild mushroom sauce 

Risotto

Risotto with goat cheese, spring garlic and squash blossoms

Pollo alla Milanese

Organic breaded chicken pounded breast, arugula salad, shaved parmesan, baked roma tomatoes

Pesce alla Griglia

Daily selection of available grilled fish, served with Chef’s selection of organic vegetables

Polpetti

Grilled baby octopus, sauteed spinach, olives and cherry tomatoes

desserT

Tosca's Tiramisu

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

Gelati

Homemade daily selection of ice cream

Sorbetti

Homemade daily selection of sorbet

Panna Cotta

Vanilla and rose panna cotta, elderflower sauce, fresh seasonal berries, butter wafer

Formaggi

A selection of Italian cheeses with Chef’s choice of accompaniment