Tuscany il Ristorante
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Upscale Italian Dining with Attentive Service
valutazione
Recensioni
fotografia
menù
Colossal shrimps and crab claws with a spicy horseradish cocktail sauce
With hearts of palm, avocado and pink grapefruit segments in a creamy citrus vinaigrette
Served with spicy chipotle aioli
Italian Riviera style, golden crispy with grilled spicy tomato-garlic sauce
Limoncello scented extra virgin olive oil and Reggiano shavings
Cornmeal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce
Roasted baby artichokes served with a spicy arrabbiata tomato sauce
Thin slices of imported Parma ham and ripe Cantaloupe melon
Crispy romaine leaves, anchovy-garlic dressing, garlic crouton and Parmesan shavings
Tossed with aged Balsamic Vinaigrette and toasted pine-nuts
Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese
Chopped grilled vegetables, romaine and walnuts with Dijon mustard vinaigrette
Grilled asparagus, candied pecans, and roasted fig-vin cotto dressing
Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon
Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs
Cannelini bean soup with ditalini pasta and Prosciutto scent
In creamy shrimp and lobster stock with young celery and carrots
Classic Roman dish of pancetta, sweet onion and creamy Parmesan sauce
Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin
Sweet plum tomatoes simmered with extra virgin olive oil, garlic and basil
Home made wide ribbon pasta with white chicken meat sauce with aromatic herbs
Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic
Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce
Simmered in Extra Virgin olive oil, garlic, white wine, basil and chili flakes (also available with red sauce)
Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses
Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta
Served with an intense flavored lobster sauce, sun-dried tomatoes and fresh tarragon leaves
Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herbs
Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan
Please ask your server for today's selection
Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil sauce
Served with seasonal vegetables, lobster and roasted garlic sauce
Brick oven roasted crispy, brushed with olive oil, herbs, garlic and balsamic vinegar
Grilled with roasted garlic and herbs scampi style with fettucine and lobster cream
Colossal shrimp, lobster, king crab legs, fresh fish, mussels, clams, calamari and scallops Cioppino style
Crispy skin roasted with roasted sweet corn, new potato, foraged mushroom, cipollini, Madera
Pounded thin and grilled with fresh herbs, garlic and olive oil, topped with an arugula salad
Served with large onion rings, blue cheese puffs, rosemary roasted potatoes and buttered spinach
With Dijon mustard and green peppercorn sauce
Served with risotto and porcini mushrooms
Served with baked acorn squash, port wine and currant reduction
Parmesan, herb and garlic crust, roasted shallots and Zinfandel wine reduction
Fresh lime-ginger vinaigrette and crispy won-ton chips
Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings
Served with lemon-garlic and chive sauce
Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce
Crispy Dungeness crab-cake with spicy mustard-chipotle sauce
Corn meal cake topped with assorted forest mushrooms and creamy Gorgonzola cheese sauce
Grilled, sliced eggplant, filled with ricotta, sundried tomato pesto, oven baked with a crispy top
Anchovy-garlic dressing, crouton, Parmesan Shavings
Grilled breast of marinated chicken, assorted baby greens, date, raisin, apple, pine nut orange vinaigrette
Cucumber, vine ripen tomato, onion and bell pepper with citrus-herb marinated steak and feta cheese
Baby spinach leaves with fresh Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette
Fresh Hawaiian Ahi tuna seared rare in a sesame crust, spicy slaw, caramelized ginger and lime sauce
Marinated grilled vegetables and romaine with mustard vinaigrette
Flaky coconut shrimps on mixed baby greens with pineapple, mango, papaya and strawberries
Our friend John's favorite salad of chopped cucumber, hearts of palm, tomatoes
A medley of seasonal vegetables, legumes and fresh herbs with basil pine nut puree
Mamma Maria's chicken soup with lots of chicken, carrots, potatoes and leeks in a home made chicken broth
In a creamy shrimp and lobster stock with young celery and carrots
Fresh Roma tomatoes, basil, fresh garlic and extra virgin olive oil
Large macaroni, crumbled Italian sausage, roasted mushroom and arugula
House made ribbon pasta in a creamy blend of 4 Italian cheeses, shredded roasted chicken and broccoli
Classic dish from Genoa of linguine, fresh pesto, potato, string bean, bay scallop and shrimp
Layers of tender eggplant, marinara, basil and mozzarella slow baked and topped with grated Parmigiano Reggiano
With San Marzano plum tomato, onion, pancetta and hot pepper
Penne pasta with a spicy tomato, garlic, chili pepper, olive, caper and anchovies
Simmered in olive oil, garlic, chili pepper and white wine (also available with red sauce arrabbiata)
Ricotta and spinach filled pasta ring in a creamy tomato-vodka sauce
Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle
Fresh pasta filled with roasted pumpkin, ricotta and amaretto cookie crumbled with hazelnut sauce
Creamy risotto with a medley of spring vegetables and wild mushroom ragout
Chicken breast medallions in parmesan-herb crust, Arugula, tomato and avocado with lemon vinaigrette
Chopped baby iceberg, chipotle aioli, tomatoes and lime-ginger vinaigrette
Marinated grilled chicken sliced thin, zucchini, roasted pepper, Portobello mushroom and fire roasted tomato
The best beef in the world, charbroiled, over ciabatta roll, tomato, lettuce and aioli
Served over a warm string bean salad with baby artichoke, cherry tomato and fresh herb
Served with marinated grilled vegetables and salsa verde
Delicate sandab sole fillet with smoked toasted almond, golden raisin, dried cranberry, lemon and white wine
Fresh fish and seafood simmered in tomato, garlic and basil sauce
Tender medallions of chicken breast in a sweet Marsala wine sauce and sautéed mushrooms
Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce
With Arugula and parmigiano shaving, limoncello dressing
Charcoal grilled and sliced thin. Topped with arugula, celery, parsley salad and parmesan shavings
Cream of carrot, parsnip, leek, and spices in a rich roasted vegetable broth
Parmesan-cheddar crisps and spicy garlic croutons
Granny Smith apple, grape, raisin, smoked almond, Manchego shavings, Dijon mustard-lemon vinaigrette
Organic tomatoes, roasted Vidalia onion, arugula, and creamy mozzarella
Fresh pasta filled with ricotta, fontina, mascarpone and parmesan in a creamy tomato and basil sauce
Three Mary's organic egg omelet, aged cheddar, Asiago, Buffala mozzarella, roasted mushrooms
Buttered Toasted English Muffin, Dungeness Crab, Mary's Organic Poached Eggs, Hollandaise, Smoked Paprika
Baked layers of fresh spinach pasta, three meat Bolognese, ricotta, mozzarella, tomato sauce
Fresh seafood, shrimp, scallop, calamari, clams, mussel simmered in a plum tomato, garlic and basil-seafood broth
Parmesan scalloped potato, blistered cherry tomato, grilled asparagus
Pounded thin in a crispy Panko-herb crust, pomodoro sauce, melted mozzarella
White wine, fresh sage sauce
Served over horseradish mash potato
with Spicy Sweet and Sour Sauce
with Prosciutto di Parma and Pear
Fresh pasta crepe filled with roasted capon, sweet corn, mushroom and Parmigiano
Avocado, sieved egg, Pecorino Toscano, shallot, Honey mustard-lemon vinaigrette
Cauliflower rice primavera and Chardonnay-lemon sauce
Mushroom duxelle, fine herb boursin goat cheese, apple-wood smoked bacon
Callebaut chocolate in almond tart shell and frozen Tahitian vanilla parfait
Fresh lime-ginger vinaigrette and crispy won-ton chips
Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings
Served with lemon-garlic and chive sauce
Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce
Crispy Dungeness crab-cake with spicy mustard-chipotle sauce
Corn meal cake topped with assorted forest mushrooms and creamy Gorgonzola cheese sauce
Grilled, sliced eggplant, filled with ricotta, sundried tomato pesto, oven baked with a crispy top
Anchovy-garlic dressing, crouton, Parmesan Shavings
Grilled breast of marinated chicken, assorted baby greens, date, raisin, apple, pine nut orange vinaigrette
Cucumber, vine ripen tomato, onion and bell pepper with citrus-herb marinated steak and feta cheese
Baby spinach leaves with fresh Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette
Fresh Hawaiian Ahi tuna seared rare in a sesame crust, spicy slaw, caramelized ginger and lime sauce
Marinated grilled vegetables and romaine with mustard vinaigrette
Flaky coconut shrimps on mixed baby greens with pineapple, mango, papaya and strawberries
Our friend John's favorite salad of chopped cucumber, hearts of palm, tomatoes
A medley of seasonal vegetables, legumes and fresh herbs with basil pine nut puree
Mamma Maria's chicken soup with lots of chicken, carrots, potatoes and leeks in a home made chicken broth
In a creamy shrimp and lobster stock with young celery and carrots
Fresh Roma tomatoes, basil, fresh garlic and extra virgin olive oil
Large macaroni, crumbled Italian sausage, roasted mushroom and arugula
House made ribbon pasta in a creamy blend of 4 Italian cheeses, shredded roasted chicken and broccoli
Classic dish from Genoa of linguine, fresh pesto, potato, string bean, bay scallop and shrimp
Layers of tender eggplant, marinara, basil and mozzarella slow baked and topped with grated Parmigiano Reggiano
With San Marzano plum tomato, onion, pancetta and hot pepper
Penne pasta with a spicy tomato, garlic, chili pepper, olive, caper and anchovies
Simmered in olive oil, garlic, chili pepper and white wine (also available with red sauce arrabbiata)
Ricotta and spinach filled pasta ring in a creamy tomato-vodka sauce
Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle
Fresh pasta filled with roasted pumpkin, ricotta and amaretto cookie crumbled with hazelnut sauce
Creamy risotto with a medley of spring vegetables and wild mushroom ragout
Chicken breast medallions in parmesan-herb crust, Arugula, tomato and avocado with lemon vinaigrette
Chopped baby iceberg, chipotle aioli, tomatoes and lime-ginger vinaigrette
Marinated grilled chicken sliced thin, zucchini, roasted pepper, Portobello mushroom and fire roasted tomato
The best beef in the world, charbroiled, over ciabatta roll, tomato, lettuce and aioli
Served over a warm string bean salad with baby artichoke, cherry tomato and fresh herb
Served with marinated grilled vegetables and salsa verde
Delicate sandab sole fillet with smoked toasted almond, golden raisin, dried cranberry, lemon and white wine
Fresh fish and seafood simmered in tomato, garlic and basil sauce
Tender medallions of chicken breast in a sweet Marsala wine sauce and sautéed mushrooms
Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce
With Arugula and parmigiano shaving, limoncello dressing
Charcoal grilled and sliced thin. Topped with arugula, celery, parsley salad and parmesan shavings
Cream of carrot, parsnip, leek, and spices in a rich roasted vegetable broth
Parmesan-cheddar crisps and spicy garlic croutons
Granny Smith apple, grape, raisin, smoked almond, Manchego shavings, Dijon mustard-lemon vinaigrette
Organic tomatoes, roasted Vidalia onion, arugula, and creamy mozzarella
Fresh pasta filled with ricotta, fontina, mascarpone and parmesan in a creamy tomato and basil sauce
Three Mary's organic egg omelet, aged cheddar, Asiago, Buffala mozzarella, roasted mushrooms
Buttered Toasted English Muffin, Dungeness Crab, Mary's Organic Poached Eggs, Hollandaise, Smoked Paprika
Baked layers of fresh spinach pasta, three meat Bolognese, ricotta, mozzarella, tomato sauce
Fresh seafood, shrimp, scallop, calamari, clams, mussel simmered in a plum tomato, garlic and basil-seafood broth
Parmesan scalloped potato, blistered cherry tomato, grilled asparagus
Pounded thin in a crispy Panko-herb crust, pomodoro sauce, melted mozzarella
White wine, fresh sage sauce
Served over horseradish mash potato
with Spicy Sweet and Sour Sauce
with Prosciutto di Parma and Pear
Fresh pasta crepe filled with roasted capon, sweet corn, mushroom and Parmigiano
Avocado, sieved egg, Pecorino Toscano, shallot, Honey mustard-lemon vinaigrette
Cauliflower rice primavera and Chardonnay-lemon sauce
Mushroom duxelle, fine herb boursin goat cheese, apple-wood smoked bacon
Callebaut chocolate in almond tart shell and frozen Tahitian vanilla parfait
Colossal shrimps and crab claws with a spicy horseradish cocktail sauce
With hearts of palm, avocado and pink grapefruit segments in a creamy citrus vinaigrette
Served with spicy chipotle aioli
Italian Riviera style, golden crispy with grilled spicy tomato-garlic sauce
Limoncello scented extra virgin olive oil and Reggiano shavings
Cornmeal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce
Roasted baby artichokes served with a spicy arrabbiata tomato sauce
Thin slices of imported Parma ham and ripe Cantaloupe melon
Crispy romaine leaves, anchovy-garlic dressing, garlic crouton and Parmesan shavings
Tossed with aged Balsamic Vinaigrette and toasted pine-nuts
Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese
Chopped grilled vegetables, romaine and walnuts with Dijon mustard vinaigrette
Grilled asparagus, candied pecans, and roasted fig-vin cotto dressing
Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon
Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs
Cannelini bean soup with ditalini pasta and Prosciutto scent
In creamy shrimp and lobster stock with young celery and carrots
Classic Roman dish of pancetta, sweet onion and creamy Parmesan sauce
Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin
Sweet plum tomatoes simmered with extra virgin olive oil, garlic and basil
Home made wide ribbon pasta with white chicken meat sauce with aromatic herbs
Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic
Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce
Simmered in Extra Virgin olive oil, garlic, white wine, basil and chili flakes (also available with red sauce)
Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses
Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta
Served with an intense flavored lobster sauce, sun-dried tomatoes and fresh tarragon leaves
Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herbs
Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan
Please ask your server for today's selection
Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil sauce
Served with seasonal vegetables, lobster and roasted garlic sauce
Brick oven roasted crispy, brushed with olive oil, herbs, garlic and balsamic vinegar
Grilled with roasted garlic and herbs scampi style with fettucine and lobster cream
Colossal shrimp, lobster, king crab legs, fresh fish, mussels, clams, calamari and scallops Cioppino style
Crispy skin roasted with roasted sweet corn, new potato, foraged mushroom, cipollini, Madera
Pounded thin and grilled with fresh herbs, garlic and olive oil, topped with an arugula salad
Served with large onion rings, blue cheese puffs, rosemary roasted potatoes and buttered spinach
With Dijon mustard and green peppercorn sauce
Served with risotto and porcini mushrooms
Served with baked acorn squash, port wine and currant reduction
Parmesan, herb and garlic crust, roasted shallots and Zinfandel wine reduction
Fresh lime-ginger vinaigrette and crispy won-ton chips
Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings
Served with lemon-garlic and chive sauce
Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce
Crispy Dungeness crab-cake with spicy mustard-chipotle sauce
Corn meal cake topped with assorted forest mushrooms and creamy Gorgonzola cheese sauce
Grilled, sliced eggplant, filled with ricotta, sundried tomato pesto, oven baked with a crispy top
Anchovy-garlic dressing, crouton, Parmesan Shavings
Grilled breast of marinated chicken, assorted baby greens, date, raisin, apple, pine nut orange vinaigrette
Cucumber, vine ripen tomato, onion and bell pepper with citrus-herb marinated steak and feta cheese
Baby spinach leaves with fresh Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette
Fresh Hawaiian Ahi tuna seared rare in a sesame crust, spicy slaw, caramelized ginger and lime sauce
Marinated grilled vegetables and romaine with mustard vinaigrette
Flaky coconut shrimps on mixed baby greens with pineapple, mango, papaya and strawberries
Our friend John's favorite salad of chopped cucumber, hearts of palm, tomatoes
A medley of seasonal vegetables, legumes and fresh herbs with basil pine nut puree
Mamma Maria's chicken soup with lots of chicken, carrots, potatoes and leeks in a home made chicken broth
In a creamy shrimp and lobster stock with young celery and carrots
Fresh Roma tomatoes, basil, fresh garlic and extra virgin olive oil
Large macaroni, crumbled Italian sausage, roasted mushroom and arugula
House made ribbon pasta in a creamy blend of 4 Italian cheeses, shredded roasted chicken and broccoli
Classic dish from Genoa of linguine, fresh pesto, potato, string bean, bay scallop and shrimp
Layers of tender eggplant, marinara, basil and mozzarella slow baked and topped with grated Parmigiano Reggiano
With San Marzano plum tomato, onion, pancetta and hot pepper
Penne pasta with a spicy tomato, garlic, chili pepper, olive, caper and anchovies
Simmered in olive oil, garlic, chili pepper and white wine (also available with red sauce arrabbiata)
Ricotta and spinach filled pasta ring in a creamy tomato-vodka sauce
Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle
Fresh pasta filled with roasted pumpkin, ricotta and amaretto cookie crumbled with hazelnut sauce
Creamy risotto with a medley of spring vegetables and wild mushroom ragout
Chicken breast medallions in parmesan-herb crust, Arugula, tomato and avocado with lemon vinaigrette
Chopped baby iceberg, chipotle aioli, tomatoes and lime-ginger vinaigrette
Marinated grilled chicken sliced thin, zucchini, roasted pepper, Portobello mushroom and fire roasted tomato
The best beef in the world, charbroiled, over ciabatta roll, tomato, lettuce and aioli
Served over a warm string bean salad with baby artichoke, cherry tomato and fresh herb
Served with marinated grilled vegetables and salsa verde
Delicate sandab sole fillet with smoked toasted almond, golden raisin, dried cranberry, lemon and white wine
Fresh fish and seafood simmered in tomato, garlic and basil sauce
Tender medallions of chicken breast in a sweet Marsala wine sauce and sautéed mushrooms
Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce
With Arugula and parmigiano shaving, limoncello dressing
Charcoal grilled and sliced thin. Topped with arugula, celery, parsley salad and parmesan shavings
Cream of carrot, parsnip, leek, and spices in a rich roasted vegetable broth
Parmesan-cheddar crisps and spicy garlic croutons
Granny Smith apple, grape, raisin, smoked almond, Manchego shavings, Dijon mustard-lemon vinaigrette
Organic tomatoes, roasted Vidalia onion, arugula, and creamy mozzarella
Fresh pasta filled with ricotta, fontina, mascarpone and parmesan in a creamy tomato and basil sauce
Three Mary's organic egg omelet, aged cheddar, Asiago, Buffala mozzarella, roasted mushrooms
Buttered Toasted English Muffin, Dungeness Crab, Mary's Organic Poached Eggs, Hollandaise, Smoked Paprika
Baked layers of fresh spinach pasta, three meat Bolognese, ricotta, mozzarella, tomato sauce
Fresh seafood, shrimp, scallop, calamari, clams, mussel simmered in a plum tomato, garlic and basil-seafood broth
Parmesan scalloped potato, blistered cherry tomato, grilled asparagus
Pounded thin in a crispy Panko-herb crust, pomodoro sauce, melted mozzarella
White wine, fresh sage sauce
Served over horseradish mash potato
with Spicy Sweet and Sour Sauce
with Prosciutto di Parma and Pear
Fresh pasta crepe filled with roasted capon, sweet corn, mushroom and Parmigiano
Avocado, sieved egg, Pecorino Toscano, shallot, Honey mustard-lemon vinaigrette
Cauliflower rice primavera and Chardonnay-lemon sauce
Mushroom duxelle, fine herb boursin goat cheese, apple-wood smoked bacon
Callebaut chocolate in almond tart shell and frozen Tahitian vanilla parfait
Colossal shrimps and crab claws with a spicy horseradish cocktail sauce
With hearts of palm, avocado and pink grapefruit segments in a creamy citrus vinaigrette
Served with spicy chipotle aioli
Italian Riviera style, golden crispy with grilled spicy tomato-garlic sauce
Limoncello scented extra virgin olive oil and Reggiano shavings
Cornmeal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce
Roasted baby artichokes served with a spicy arrabbiata tomato sauce
Thin slices of imported Parma ham and ripe Cantaloupe melon
Crispy romaine leaves, anchovy-garlic dressing, garlic crouton and Parmesan shavings
Tossed with aged Balsamic Vinaigrette and toasted pine-nuts
Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese
Chopped grilled vegetables, romaine and walnuts with Dijon mustard vinaigrette
Grilled asparagus, candied pecans, and roasted fig-vin cotto dressing
Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon
Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs
Cannelini bean soup with ditalini pasta and Prosciutto scent
In creamy shrimp and lobster stock with young celery and carrots
Classic Roman dish of pancetta, sweet onion and creamy Parmesan sauce
Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin
Sweet plum tomatoes simmered with extra virgin olive oil, garlic and basil
Home made wide ribbon pasta with white chicken meat sauce with aromatic herbs
Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic
Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce
Simmered in Extra Virgin olive oil, garlic, white wine, basil and chili flakes (also available with red sauce)
Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses
Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta
Served with an intense flavored lobster sauce, sun-dried tomatoes and fresh tarragon leaves
Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herbs
Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan
Please ask your server for today's selection
Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil sauce
Served with seasonal vegetables, lobster and roasted garlic sauce
Brick oven roasted crispy, brushed with olive oil, herbs, garlic and balsamic vinegar
Grilled with roasted garlic and herbs scampi style with fettucine and lobster cream
Colossal shrimp, lobster, king crab legs, fresh fish, mussels, clams, calamari and scallops Cioppino style
Crispy skin roasted with roasted sweet corn, new potato, foraged mushroom, cipollini, Madera
Pounded thin and grilled with fresh herbs, garlic and olive oil, topped with an arugula salad
Served with large onion rings, blue cheese puffs, rosemary roasted potatoes and buttered spinach
With Dijon mustard and green peppercorn sauce
Served with risotto and porcini mushrooms
Served with baked acorn squash, port wine and currant reduction
Parmesan, herb and garlic crust, roasted shallots and Zinfandel wine reduction