Tosca Restaurant

wild mushroom polenta topped with a sautéed wild mushroom sugo

arborio rice simmered with lamb , a blend, of mushrooms and peppers, in a lamb and veal based broth

whole mussels, steamed and served in a spicy marinara sauce

grilled scallops dry bread crumbs fresh, chopped italian parsley, cognac and butter

grilled seasonal vegetables and meats garnished with olives & cheese for two

toasted batard topped with chef's choice of fresh seasonal toppings

toasted batard topped with sautéed shrimp & drizzled with a light tomato puree

for 2 or more, fresh seafood, grilled and sautéed, complimented with our bruschetta del giorno

please ask your server

Grilled seasonal vegetables served with hummus, olives and marinated artichokes

Toasted batard topped with fresh tomatoes, onions, basil & olive oil

Toasted batard topped with sautéed shrimp

Calamari lightly battered and fried served with a spicy pomodoro sauce

Zucchini lightly breaded and flash fried served with a light tomato sugo

mixed field greens with fresh tomatoes, & seasonal garnish tossed with our house vinaigrette & toasted nuts

organic pears ,sweet nuts, and gorgonzola cheese tossed with fresh field greens and house vinaigrette

traditionally served with croutons & parmesan cheese

our traditional Caesar topped with a grilled shrimp

organic tomatoes and buffalo mozzarella drizzled with olive oil and a touch of balsamic vinegar, add proscuitto 10

Fish of the day served on top of a tosca salad

Our traditional Caesar topped with a grilled chicken breast

Our traditional Caesar topped with fried calamari

wide cut green fettuccini pasta mixed with fresh sautéed spinach ,cherry tomatoes and garlic in a light cream sauce, add chicken-17

Homemade gnocchi simmered in our tomato sugo, topped with fresh mozzarella slices

spaghetti tossed with pancetta, eggs & olive oil with a touch of sweet cream and cracked black pepper

Spaghetti tossed in our homemade tomato sugo and simmered with hand rolled meatballs

chef's choice of homemade stuffed ravioli in a seasonal sauce

linguini tossed in a spicy red sauce complimented with fresh shrimp, scallops, calamari & mussels

fresh rigatoni blended in a creamy ricotta and tomato ragout, finished with homemade italian sausage

spaghetti blended in a chunky tomato sauce with onions and pancetta; tossed with a touch of cream and black pepper

arborio rice simmered with fresh shrimp and scallops in a lemon herb sugo

Spaghetti with pecorino romano cheese, red pepper flakes, olive oil and garlic

Served in a chunky tomato sauce with garlic and basil; topped with fresh mozzarella

Orrichette simmered in a marinara sauce with chopped eggplant, onions & peppers; blended with ricotta cheese

Tagliatelle, pancetta, fresh basil and chili peppers

Spaghetti with fresh calamari & mussels in a zesty marinara sauce

Shrimp, green olives, tomatoes & garlic with white wine served over cappellini pasta

Shrimp, artichokes, cherry tomatoes, red pepper flakes chopped parsley chopped mint tossed in olive oil and served over penne

Fresh chicken breast sautéed with tomatoes, eggplant, onions & peppers with penne

Breaded chicken breast over linguini layered in a mozzarella, parmesan & pomodoro

Fresh spaghetti served with homemade meatballs

with pancetta

roasted quartered chicken simmered with portabella mushrooms & roasted red peppers; finished in a light marsala reduction

two mustard and fennel crusted chops grilled and served with a fresh granny smith applesauce and chef's choice of accompaniments

slow roasted marinated pork shank served over white beans and a medley of steamed greens

Veal cutlets simmered with sage and prosciutto di parma in a white wine reduction. served over chef's choice of accompaniments

chef's choice of cut marinated and grilled; served with accompaniments

filet mignon marinated and oven roasted; served over chef's choice of accompaniments

chefs choice of white fish simmered in a roasted chutney of fresh zucchinis, tomatoes herbs & seasonal vegetables

our chef's choice of daily fresh catch

Thinly sliced fresh italian meats, mixed field greens, buffalo mozzarella served on grilled rustique bread

Fresh tomatoes, buffalo mozzarella and prosciutto topped with roasted red peppers drizzled with olive oil and a touch of balsamic vinegar on grilled rustique bread chef's choice of accompaniments

Grilled chicken breast topped with tomato, lettuce, roasted red peppers, artichokes and pesto aioli served on grilled rustique bread chef's choice of accompaniments

Open faced steak sandwich topped with carmalized onions & pesto; served with chef's choice of accompaniments

with half a sandwich

Fresh Marcapone cheese, coffee liqueur and marsala-soaked sponge cake filled with coffee flavored Zabaglione cream

Zabaglione and Gianduia ice cream covered with pralinated hazelnut and rich dark chocolate

Dark chocolate cake topped with a chocolate and Frangelico cream

White cake soaked in cream and milk, filled with strawberry purée and topped ina cream cheese and strawberry glaze

Dark chocolate mousse

split187 ml

half bottle

half bottle