Toscana Ristorante

Crispy fried zucchini sticks with spicy marinara sauce.

6pc) Little neck clams broiled with breadcrumbs, wine lemon sauce.

White mushrooms filled with ricotta and spinach baked in pink sauce with melted fontina.

Roasted artichokes with Parma Prosciutto over bed of arugula with shaved Parmigiano.

Golden fried calamari with jalapeno peppers spicy marinara sauce.

Shrimp wrapped with bacon deglazed in white wine with spicy fresh tomatoes.

Baked layers of eggplant with tomato sauce basil and parmigiano cheese.

Mix field baby greens, romaine lettuce, shredded carrots, red onion and tomatoes, house vinaigrette.

Diced oven roasted beets, sweet red onion, Caesar dressing with burrata mozzarella.

Sliced pear, endive, arugula, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing.

Slices of fresh mozzarella, tomatoes with arugula, EVO oil Balsamic reduction.

Tomato soup with poached burrata, garlic toast.

Egg drop chicken soup with pasta and spinach.

Tuscan bean soup with prosciutto, pasta, herbs and cheese.

Penne pasta with san marzano tomato sauce fresh mozzarella, basil.

Intertwined pasta with sautéed fresh vegetables garlic and EVO oil.

Homemade Tagliatelle pasta with pulled braised short rib, mushrooms and ricotta salata.

Large ziti cut pasta with braised veal, beef and vegetable ragu.

Bow tie pasta with shrimp in smoked salmon pink vodka sauce.

Penne pasta in crumbled sausage ragu, touch of mascarpone.

Mediterranean sea bass broiled with seasoned breadcrumbs, over sautéed spinach, light lemon sauce.

Fresh sea scallops broiled with seasoned breadcrumbs served with lemon strawberry risotto.

Alaskan Salmon fillet in honey mustard almond crust over grilled asparagus, light lemon sauce.

Branzino fillet sautéed with mussels, clams, scallops, calamari and shrimp, in light tomato sauce over homemade angel hair pasta.

Chicken breast with parma prosciutto melted fontina cheese sautéed in cognac sauce.

Chicken encrusted in Parmigiano cheese sautéed in light lemon with sliced sausage.

Boneless Cornish hen seasoned with thyme and sage herbs pan-roasted in peppercorn sauce.

Slices of calf liver sautéed crisp with balsamic, caramelized onions, mashed potatoes.

Roasted pork tenderloin with caramelized onions mushrooms and hot peppers, roasted potatoes.

Rabbit (on bone) stewed with wine and herbs with pappardelle pasta.

Grilled veal chop with bourbon reduction.

Dry rubbed rib eye steak seared with caramelized onions mushrooms and melted Asiago cheese.

Crispy fried zucchini sticks with spicy marinara sauce.

6pc) Little neck clams broiled with breadcrumbs, wine lemon sauce.

White mushrooms filled with ricotta and spinach baked in pink sauce with melted fontina.

Roasted artichokes with Parma Prosciutto over bed of arugula with shaved Parmigiano.

Golden fried calamari with jalapeno peppers spicy marinara sauce.

Shrimp wrapped with bacon deglazed in white wine with spicy fresh tomatoes.

Baked layers of eggplant with tomato sauce basil and parmigiano cheese.

Mix field baby greens, romaine lettuce, shredded carrots, red onion and tomatoes, house vinaigrette.

Diced oven roasted beets, sweet red onion, Caesar dressing with burrata mozzarella.

Sliced pear, endive, arugula, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing.

Slices of fresh mozzarella, tomatoes with arugula, EVO oil Balsamic reduction.

Tomato soup with poached burrata, garlic toast.

Egg drop chicken soup with pasta and spinach.

Tuscan bean soup with prosciutto, pasta, herbs and cheese.

Penne pasta with san marzano tomato sauce fresh mozzarella, basil.

Intertwined pasta with sautéed fresh vegetables garlic and EVO oil.

Homemade Tagliatelle pasta with pulled braised short rib, mushrooms and ricotta salata.

Large ziti cut pasta with braised veal, beef and vegetable ragu.

Bow tie pasta with shrimp in smoked salmon pink vodka sauce.

Penne pasta in crumbled sausage ragu, touch of mascarpone.

Mediterranean sea bass broiled with seasoned breadcrumbs, over sautéed spinach, light lemon sauce.

Fresh sea scallops broiled with seasoned breadcrumbs served with lemon strawberry risotto.

Alaskan Salmon fillet in honey mustard almond crust over grilled asparagus, light lemon sauce.

Branzino fillet sautéed with mussels, clams, scallops, calamari and shrimp, in light tomato sauce over homemade angel hair pasta.

Chicken breast with parma prosciutto melted fontina cheese sautéed in cognac sauce.

Chicken encrusted in Parmigiano cheese sautéed in light lemon with sliced sausage.

Boneless Cornish hen seasoned with thyme and sage herbs pan-roasted in peppercorn sauce.

Slices of calf liver sautéed crisp with balsamic, caramelized onions, mashed potatoes.

Roasted pork tenderloin with caramelized onions mushrooms and hot peppers, roasted potatoes.

Rabbit (on bone) stewed with wine and herbs with pappardelle pasta.

Grilled veal chop with bourbon reduction.

Dry rubbed rib eye steak seared with caramelized onions mushrooms and melted Asiago cheese.