Tuscany Ristorante

Marinated in extra virgin olive oil and Mediterranean spices.

Combination of imported dry meats and cheese from Italy.

Stuffed mushroom with prosciutto, mozzarella, fine herbs and bread crumbs with mushroom sauce.

Lightly fried squid and shrimp with spicy sauce.

Lightly fried eggplant, stuffed ricotta cheese, spinach and parmigiano cheese with light marinara sauce.

Very thin slice dry aged prime topped with arugola, shaved parmigiano flavored with truffle oil.

Toasted Tuscany bread topped with fresh tomatoes, garlic and herbs.

Marinated in extra virgin olive oil and Mediterranean spices.

Prince Edward mussels and manila clams sauteed in toasted garlic and chardonnay sauce.

Combination of imported dry meats and cheese from Italy.

Lightly fried squid and shrimp with spicy sauce.

Very thin sliced dry aged prime tossed with arugula shaved parmigiano flavored with truffle oil.

Classic beans soup.

Vegetable soup.

Vegetable soup.

Baby mixed green in light house vinaigrette topped with grilled north Atlantic salmon.

Belgian endive, arugula and radicchio topped with grilled chicken breast with a light balsamic vinaigrette.

Classic Caesar salad topped with Scottish smoked salmon.

Mix salad topped with sliced tenderloin tips.

Classic beans soup.

Vegetable soup.

Mix greens with hearts of palms garbonzo beans artichoke hearts lemon vinaigrette dressing.

Vine ripe tomatoes and red onion with crumbled Gorgonzola cheese in light old balsamic dressing.

Classic Caesar salad.

Romaine, endive, tossed with old balsamic vinaigrette and crumbled Gorgonzola cheese.

Focaccia bread stuffed with sausage, sauteed onions and peppers.

Rosemary focaccia brad stuffed with grilled chicken breast, sun dried tomato and arugula.

Foccaccia bread stuffed with grilled zucchini, eggplant and fresh tomatoes.

Linguini pasta tossed with fresh manilla clams, broccoli rabe in garlic and extra virgin olive oil.

Rigatoni pasta tossed with Tuscan sausage, cannellini beans and fresh plums tomatoes.

Fresh fettuccine pasta tossed with grilled chicken breast, spinach and extra virgin olive oil.

Ricotta cheese ravioli in vodka sauce.

Potato dumpling in meat sauce.

Penne pasta tossed with chopped hot peppers and wild mushroom in garlic and extra virgin olive oil.

Ravioli stuffed with lobster meat and brandy lobster cream sauce.

Agnolotti pasta stuffed with wild mushroom and creamy wild mushroom sauce.

Cavatelli pasta tossed with sausage, mushroom fresh marinara sauce.

Wild ribbon pasta tossed with chicken, arugula garlic white wine fresh tomato.

Linguini pasta tossed with pancetta, Bermuda onion and egg.

Tortelloni stuffed with beef in pancetta onion tomato sauce.

Sauteed chicken breast topped with heirloom tomato and buffalo mozzarella.

Sauteed chicken breast on the bone with hot cherry pepper, garlic, extra virgin olive oil and balsamic reduction.

Veal medallions sauteed.

Sliced New York strips steak topped with Gorgonzola cheese, mushroom and onion.

Grilled north Atlantic salmon with shallots, artichoke, fresh tomato and chardonnay sauce.

Combination of shrimp, manila clams PEI mussels and calamari in a light garlic tomato broth over linguini.

Grilled polenta nest filled with wild mushrooms and melted Gorgonzola cheese.

Baked Tuscany sausage with extra virgin olive oil, garlic and sage served with cannellini beans and touch of tomato.

Angel hair pasta tossed with tomatoes and basil.

Baby penne pasta tossed with garlic olive oil and wild mushrooms, hot peppers and touch of fresh tomatoes.

Rigaotni pasta with Bermuda onion, pancetta, light vodka sauce.

Bow tie pasta tossed shallots, brandy, smoked and fresh salmon and light cream sauce.

Slowly cooked arborio rice with asparagus and shrimp.

Slowly cooked arborio rice with parmigiana cheese and wild mushroom.

Slowly cooked arborio rice with mussels, clams, calamari and shrimp fine herbs and a touch of tomato.

Sauteed chicken breast topped with heirloom tomato and buffalo mozzarella.

Sauteed chicken breast with asparagus tips white wine and Gorgonzola cheese.

Chicken breast stuffed with prosciutto, fresh mozzarella and basil and wild mushroom sauce.

Grilled 16 oz. bone in vela chop with onion, peppers and mushrooms.

Sauteed veal medallions with fresh sage prosciutto di parma served with baby spinach and potatoes.

Grilled medallions of filet mignon, topped with portabella mushrooms and melted Gorgonzola cheese.

Marinated and grilled white jumbo shrimp on bed of sauteed spinach and potatoes.

Grilled north Atlantic salmon with shallots, artichoke, asparagus, fresh tomato and chardonnay sauce.

Grilled polenta nest filled with wild mushrooms and melted Gorgonzola cheese.

Baked Tuscany sausage with extra virgin olive oil, garlic and sage served with cannellini beans and touch of tomato.

Whole baby chicken slowly roasted in a clay pot with extra virgin olive oil white wine garlic and rosemary.

Combination of shrimp, manila clams Pei mussels and calamari in a light garlic tomato broth over linguini.

Asparagus baked with parmigiano cheese and pearl tomatoes.

Baby spinach sauteed in garlic and extra virgin olive oil.

Sauteed broccoli rabe and cannellini beans in extra virgin olive oil and garlic.