Cucina Toscana

As created by giuseppe cipriani at harry's bar in venice in the 1950's thinly sliced piemontese tenderloin with a classic sauce

A cow and goat milk cheese from northern piemonte

From the water buffaloes of the cilento national park in southern campania roasted peppers, grilled asparagus, and organic olive oil from marche

Ahi tuna carpaccio, arugula, lemon, dijon mustard, and olio nuovo

As served in la barca ristorante in forte dei marmi, tuscany ahi tuna carpaccio, prawn carpaccio, lemon, dijon mustard, and olio nuovo

A selection of our appetizer collection

From our dear friend cristiano creminelli. the most prized italian style salumi. a speciality from parma but made locally in salt lake city. the heart of the ham cured in humid cellars for fifteen months made by the best maestro salumiere in the u.s.

All made locally in slc by our dear friend cristiano creminelli mountain lardo, speck, salame finocchiona, umbrian salami

Hand chopped piemontese beef tartar, olio nuovo, and seasonal white truffles

Crispy fried prawns, calamari, soft shell crab, salsa verde, and lemon

Green asparagus, hen's egg cooked at 63°C, seasonal truffle, parmesan foam, speck

Traditional caesar salad for two prepared table side

Mixed greens, oven dried pears, shaved fennel, candied pecanc, chives, and gorgonzola bites and dressing

Seasonal greens, tomatoes, toasted pine nuts, celeriac crisps, with balsamico di modena dressing. Add grilled tomino (cow and goat milk cheese) or San Daniele Ham $4. Add seared sea scallops $7.

Cucina toscana's tomato bisque, crostini, and basil soup

Add two roasted sea scallops

Farmers soup from lucca broad beans, asparagus, green peas, pancetta, and seasonal mushrooms

Please allow twenty minutes for preparation carnaroli rice with raschera cheese, roasted piemontese beef gravy

Gualtiero marchesi's signature dish please allow twenty minutes for preparation saffron risotto with edible gold leaf

Sliced egg plant layered with fresh mozzarella, san marzano tomato sauce, basil

Roasted seasonal vegetables

The most famous pasta dish from Italy penne with tomato sauce and calabrian chillies

Crispy panchetta, egg yolk, parmigiano, and cracked black pepper

The world's best spaghetti vongole veraci clams, garlic, calabrian chillies and parsley

Prociutto, seasonal mushrooms, and sweet peas in a sauce of cream and parmigiano

Our handmade gnocchi choice of tomato and basil, gorgonzola and pesto, or goat cheese, pepper, and chives

Handmade tagliolini with melted truffle butter and a 28-month aged parmigiano

From the restaurant la pergola in rome chef hanz beck: housemade caneloni filled quatro formaggi style

Handmade spinach and riccota ravioli with asparagus in a four cheese cream sauce

Ravioli filled with lobster and eggplant, shrimp, and scallops in a lobster-butter sauce

Lauca de santis" black and white housemade pasta with a scallop, shrimp, and calamari ragout and mascarpone-pepper mousse served in a prosecco butter sauce

Squid ink pasta with shrimp, calamari and mussels, lobster, saffron glaze

The mythical 1348 recipe from "Il decamerone ravioli filled with short rib, parmigiano, and porcini, prepared with butter and aged parmigiano

Grilled yellow-fin tuna steak, pink pepper, arugula and potato crystal, black olive vinaigrette

Roasted wild king salmon filet, oyster mushrooms, white wine, lemon, butter, garlic, and saffron

Sauteed escolar in a lemon sauce served with spinach and tuscan style lentils

Subject to market availability fresh sea bass, soft shell crab, and clams in a white wine, butter, and parsley sauce

Chicken scallopine, olives, capers, white wine, tomatoes, and seasonal mushrooms

Braised bone in short rib, lacquered with traditional balsamic vinegar of modena, with risotto parmigiano

Scallopine of veal served in a white truffle fondue with oyster mushrooms

Grilled pimontese new york strip served with sauteed seasonal mushrooms

Pork scallopine and speck in a sauce of mostarda di cremona and pears

Roasted rack of lamb seasoned with rosemary

Rosemary and fennel crusted duck breast, spelt, vincotto, and roasted wild amerena cherries

The classic dish created in paris by master chef auguste escoffier for composer gioachino rossini tournedos, my interpretation, ethical foie gras, seasonal truffle, valpolicella ripasso sauce

From Milano. The classic butter pan-fried veal chop in a girssini crust with a sauce of fontina, parmigiano, mozzarella and gorgonzola finished au gratin with sauteed seasonal mushrooms.