Toto's Restaurant

Served with sautéed broccoli rabe, garlic, capers olives and cherry peppers

Served with traditional cocktail sauce

With marinara sauce

Little neck clams topped with herbed bread crumbs lemon/oregano sauce

White wine, garlic, basil OR red sauce

Jumbo asparagus crusted with Parmigiano cheese, over mixed greens

Creamy gorgonzola sauce, cherry peppers, garlic bread

With tomatoes and roasted red peppers

Thick sliced Canadian bacon

Sliced smoked beef, served over baby arugula, anchovies, capers, red onion, capers, lime vinaigrette dressing and shaved Parmigiano cheese

Mixed greens, red onion, roasted red peppers, walnuts, dried cranberries, Grana Padano cheese

With smoked mozzarella, chopped radicchio, romaine lettuce, 1000 island dressing

Romaine hearts, home -made croutons, Parmigiano cheese

Creamy mozzarella cheese served with watermelon and Prosciutto di Parma

Porcini, shiitake and button mushrooms

Linguine with clams and garlic, white wine or red sauce

With crispy pancetta, onion, light creamy sauce

Home-made pappardelle in traditional meat sauce

Lobster/brandy sauce

Home-made gnocchi with veal ragout sauce

Sautéed with clams, shrimps, scallops and lobster tail, light Fra Diavolo sauce

Broiled, served with mango salad and mango dressing

Whole Mediterranean Sea bass, served with garlic, chopped parsley and extra virgin olive oil

White wine, capers, lemon sauce

Shrimps sautéed with shallots and garlic in a white wine lemony sauce served with saffron risotto

Crusted with pistachio, served with home-made gnocchi and white wine/fresh porcini/lemony sauce

Chicken breast pounded thin and sautéed in Champagne grape sauce

Porcini, shiitake and button mushrooms, Marsala wine sauce

Chicken breast stuffed with prosciutto, spinach and fresh mozzarella, sautéed in sweet Barolo wine sauce

Pounded thin, grilled, topped with spring salad and sliced Buffalo mozzarella, balsamic vinaigrette dressing

Double cut rack of veal, served with sautéed onion, peppers and mushrooms

Served with cherry peppers and Port wine sauce

Broiled, served with mint jelly