Tusca Global Tapas

Crisp iceberg, with creamy bleu diced tomatoes, bacon, cucumbers and beets

Field greens, feta, tomatoes, red onion, cucumber and red wine vinaigrette

Hazelnut encrusted goat cheese, grilled vegetable and field greens tossed with lemon-thyme dressing

Ruby red grapefruit, baby spinach, red onion and crabmeat with avocado vinaigrette

Sashimi Ahi tuna, field greens, valencia oranges tossed with champagne strawberry vinaigrette

Pears, candied walnuts, arugula and bleu cheese tossed with shallot-vinaigrette

Romaine lettuce, caesar dressing and shaved parmesan cheese

With shallot Vinaigrette, Add chicken to any salad $5.00, Add salmon to any salad $7.00, Add shrimp to any salad $8.00

House cured salmon, accompanied with shallot cream cheese, capers dill creme fraiche and crostini

Accompanied with wasabi soy, pickled ginger and seaweed salad

Cucumber, yogurt and mint dip served with pita

Traditional Hummus with chick peas, tahini lemon and garlic

Marinated in rosemary, garlic and orange zest

Assorted cheeses chosen by Chef daily, served with fresh local honeycomb and house made nut bread

Drizzled with roasted tomato vinaigrette

Filled with proscuitto, basil, mozzarella and oregano bread crumbs

An assortment of three tapenades: roasted eggplant and tomato, kalamata and pecholine olive tapenades served with crostini

Mozzarella basil, and marzano tomato sauce

Goat cheese, mozzarella, caramelized onions, mushrooms and roasted grape tomatoes

Hot sausage, pepperoni and bacon with cheddar provolone and mozzarella cheeses

On wheat dough with marinara and fontina

Caramelized onion, gruyere and benchamel

Hot sausage, mozzarella, and eggs

Traditional white pizza with tomatoes Add grilled chicken $15.00

Lamb, curry and spicy cardamom yogurt

Feta, olives, pepperoncini, and tzatziki

With saffron creme fraiche

With stir fried vegetables and rice Spicy or mild

Lamb and rice

Roman Artichokes dusted in rosemary flour, served with garlic aioli

Roasted garlic and tomato remoulade

Proscuitto and cannellini beans

Shrimp dumplings and vegetables in a light miso broth

Garlic cream and mushrooms demi

Bolognese blend, mozzarella and marinara

Ground lamb, herbs and tzatziki

In a tomato shallot saffron broth

Shrimp, peas, tomatoes in a chardonnay sauce served over roasted ciabatta

Classic risotto with wild mushrooms demi

Finished with parmesan

Grilled chicken, bing cherry reduction, poblano creme and a dab of potatoes

Seared with apricot raspberry syrup, arugula pesto and sweet onion marmalade

Seared with braised swiss chard, golden beets, toasted pine nuts in a light parmesan broth

Served with lobster mashed potatoes and basil beurre blanc

With mango red pepper salad

Seared salmon, with wasabi pea mash and soy ginger glaze

Red peppers, onions and sweet sausage

Chicken breast filled with sweet fennel, tomatoes, asparagus and pecorino, finished with garlic cream sauce

Grilled Loin Chops with dijon jus and chive potatoes

Grilled flat iron with smashed potatoes and rosemary bleu cheese cream

With Shrimp and Lobster Baby spinach, chardonnay, garlic and butter

Roasted meats tossed in cream sauce

With natural demi and mashed potatoes

10 oz center cut with baked potato, chef's vegetable and pinot noir reduction

Twin jumbo lump cakes, caper chive aioli, baked potato and chef's vegetable

Mango cucumber salad and ginger scallion butter

Glazed with pineapple habencro "syrup" and sweet potato polenta

Julienne vegetables tossed with fresh herbs and chardonnay, served over angel hair