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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
Menu for Estrusca Cucina Toscana provided by Allmenus.com
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