Estrusca Cucina Toscana

with julienne pancetta, asparagus, artichokes hearts and roasted tomato scented with roasted garlic and virgin olive oil

with shrimp, scallops, clams and mussels

with spinach, yellow tear drop tomato and trout caviar

stuffed with three cheeses, spinach and prosciutto topped with parmigiano cream and tomato fondue

filled with squash, eggplant, sweet peppers and ricotta cheese veiled by diced plum tomato, onion, basil and extra virgin olive oil

with broccoli rabe and roasted herb fingerling potatoes

served with grilled vegetables and roasted mashed fingerling potatoes

with barolo wine and lemon oil

with pancetta, sauteed shallots in moscadello wine with fingerling potatoes, sweet and pungent peppers and roasted garlic in a natural pan sauce

served on cannellini beans with a lemon-rosemary vinaigrette

with fennel, orange and pistachio salad

with crimini mushroom salad, shaved parmigiano cheese, olive oil and aged balsamic reduction

with sliced pears, gorgonzola, caramelized walnuts and currants with roasted shallot vinaigrette

with oven-roasted tomatoes and pecorino cheese

with red and yellow teardrop tomato, red onion, basil, focaccio crouton and parmigiano cheese crisp

with crabmeat and truffle oil, garnished with crispy julienne carrot and celery