Emilio's Casa Toscana

Mozzerella di bufala and imported mushrooms with demi-glaze sauce on a sauteed spinach

Portobello mushroom cap served over burratina, beefsteak tomatoes and prosciutto di parma with light balsamic vinaigrette reduction and truffle oil

Giant shrimps grill to perfection in bed of saffron risotto

Little neck clams1 dozen, with bread crumbs and oregano

Saute eggplant fillet with ricotta cheese, prosciutto and roasted peppers

Little neck clams1 dozen, with bread crumbs and oregano

Steamed mussels with garlic and wine sauce

Thin slice of salmon and sea bass marinate with truffle oil and fresh lemon in a bed of watercress

Fried calamari with zucchini

Artichoke stuffed with a blend of bread crumbs, garlic, capers, anchovies, pepper, parmesan cheese ad baked with chicken broth

Three types of salad rucola, radicchio and endivia in a balsamic reduction vinaigrette topped with sliced of grana padano

Beets with chopped boiled eggs and secret carrots

Sliced fresh buffala mozzerella, tomatoes, and basil with extra virgin oil

Pouched pear in red wine with goat cheese over watercress salad with chef special dressing

House salad with avocado, slice tomatoes, red onions in a balsamic reduction vinaigrette

Homemade pasta with fresh imported porcini mushrooms and truffle oil

Homemade agnolotti stuffed with spinach, ricotta cheese and walnuts served in a creamy fresh tomato sauce

Homemade spinach raviolini filled with veal moose and raviolini filled with mushroom in a creamy fresh tomato sauce

Homemade gnocchi served with a creamy four cheeses percorino romano, grana padano, burratina, and gorgonzola

Homemade crespelle filled with ricotta cheese, spinach and alnuts, bechamel, and served with creamy tomato sauce

De cecco

Linquini pasta carbonara style, with sauteed smoked italian bacon

Penne rigate sauteed with fresh tomatoes and fresh burratina mozzerella, basil

Linguine pasta sauteed with clams in red or white sauce

Rigatoni pasta sauteed with onions, eggplant, fresh tomatoes, and basil

Imported arborio rice with baby calamari ink in a creamy black sauce

Imported arborio rice with fresh porcini mushrooms, truffle oil and parmagiano

Imported arborio rice with shrimps, clams, mussles, scallops and calamari and truffle oil

With chimichurri sauce

Tenders scallopini of veal sauteed with white wine, lemon and capers

Tenders scallopini of veal sauteed in flours, eggs, lemon, and white wine

Tenders scallops of veal sauteed with fresh mushrooms, shallots, and imported marsala wine

Tenders scalopini of veal covered with prosciutto, salvia and white wine sauce

Colorado roasted rack of lamb with truffle oil essence and rosemary sauce

Grilled veal chop with portobello mushrooms, roasted peppers sauteed

Pounded veal chop breaded sauteed alla milanese served with mix three color of salad

Chicken sauteed with olive oil, garlic, black olive, porcini and italian sausage

Breast of chicken sauteed wih white wine and capers

Breast of chicken covered with flour, egg, and lemon and white wine

Breast of chicken sauteed with fresh mushrooms, shallots, and imported marsala wine

Tuna steak grilled to perfection

Stuffed with lump crab meat served over lobster risotto

A variety of seafood served

Salmon steak with white grape and radicchio with a white wine sauce

Pouched pear in white wine or champagne served with sambaglione e mascarpone cheese

Chocolate mousse souffle topped with a hot chocolate sauce

Traditional tiramisu made with mascarpone

A small apple tartlette served with whipped cream an vanilla ice cream

With cream cheese.