Toto's Restaurant
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Valoraciones
Reseñas
Carta
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
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
