Truffle Aioli, Crispy Parmesan

Truffle, Fontina Fonduta

Truffle Aioli, Crispy Parmesan

Fresno, Chives

Imported burrata served over tomato fonduta, served with cucumber, tomato and olive salad tossed in an Italian vinaigrette with basil pesto, garnished with pickled red onion and baguette crostini, finished with oregano and olive oil.

Fall Vegetables, Calabrian Vinaigrette

Chickpeas, Celery

Roasted Garlic, Parmesan

A “fried mix" of calamari, blue prawns, and lemon wheels in a tempura batter served with lemon aioli and a lemon wedge

10 pieces of lightly breaded mozzarella cooked until crispy. Garnished with basil and served with a side of Pomodoro sauce

Three squash blossoms stuffed with buffalo ricotta, smoked scamorza, parmesan, basil, oregano, salt, fried in tempura batter and served with a side of spicy pomodoro and garnished with chili flakes, oregano.

Parmesan Frico

Avocado, Mama Lil Peppers

Salumi, Provolone, Pepperoncini, Ricotta Salata

Whipped Lardo

Housemade Foccacia

circa 1963

Parmigiano Reggiano, Gnoccho Fritto, 12 Year Aged Balsamico Reggio Emilia

Spicy Tomato

Truffle, Fontina Fonduta

Spaghetti, Pancetta, Egg Yolk

Toasted Pepper, Cacio de Roma

Sweet Basil, Lobster Marsala

Pomodoro, Genovese Basil

Papperdelle, Rosemary

Parmesan Brodo, Rosemary

Spaghettini served in light tomato brodo with shrimp, tomato petals and basil. Finished with petite basil and extra virgin olive oil.

Squid Ink Spaghetti, Fresno

Wild mushrooms tossed in garlic oil and served over truffle parmesan risotto made with Acquerello rice.

Calabrian Chili, Tomato

Handmade squash cavatelli in a squash soffritto with lamb sausage and sauteed kale, finished with freshly grated pecorino and lemon zest.

8oz, All Natural Creekstone Beef

20oz Painted Hills Ranch, Oregon

18oz, Bone-In, Beeman Ranch, TX

Tuscany's Sliced Porterhouse, Serves Two to Four

Pomodoro, Basil

Layers of breaded Italian eggplant, melted parmesan, and fontina cheese. Served in with Mioni sauce and garnished with basil and parsley.

Aged Parmigiano Reggiano

8oz Westholme Wagyu seasoned with salt and pepper, broiled to temp, brushed with beef butter, served sliced with a side of frites and truffle aioli, garnished with cherry peppers.

Red Pepper Tapenade

Ora King salmon, seasoned with salt, pepper, and garlic oil, grilled to temp, served over a cauliflower puree and chanterelle mushrooms

Capers, Brown Butter

Whole branzino seasoned with salt and seared on the plancha, then finished under the broiler. Served with a root vegetable salad, fresh watercress, and lemon condiment. Finished with petite basil, Calabrian oregano, and a drizzle of Partanna extra virgin olive oil. Garnished with Maldon salt and fresh black pepper.

Shrimp seasoned with salt and olive oil oven roasted, served over sauce limone finished with toasted garlic breadcrumbs, garnished with parsley.

Spinach sauteed in garlic oil served with a generous amount of freshly grated Bruna Alpina.

Graham cracker crust topped with homemade cheesecake, garnished with whipped cream and lime zest, and served with a seasonal fruit compote.

Warm brioche doughnuts cooked to order tossed in house made vanilla sugar served with Nutella and whipped mascarpone.

Authentic slow churned pistachio gelato topped with Fabri wild Italian strawberries, pistachio sauce, and crushed Sicilian pistachios.

Salted Caramel and vanilla gelato layered over vanilla sponge cake. Topped with meringue, flambéed, and finished with warm chocolate sauce.

Five Layer Secret Recipe, Cream Cheese Frosting, Creme Chantilly