Tuscan Inn

(Fechado)

Restaurante Italiano$$$$

Allison Park

Salvar

Tuscan Inn

2 Fotos

Winter Menu 9

Winter Menu

Antipasti

Appetizer

Carpaccio D' Manzo

18.00

Filet Mignon, Topped with Arugula, Pecorino Romano Cheese with a drizzle of Extra Virgin Olive Oil and Lemon

Polepetta Di Carne

12.00

Our House Made Meatballs with Creamy Italian Polenta finished with a Delicate Tomato Sauce

Greens and Beans

8.00

Sweet Italian Sausage, Fresh Garlic and Cannellini Beans Tossed with Fresh Escarole

Charcuterie Platter*

13.00

Chef's Selection of the Finest Traditional Cured Meats, Cheeses and Cold Vegetables

Peperoni Ripieni Imbotti

10.00

Grilled Miniature Peppers, Stuffed with Pepperoni, Ground Berkshire Pork, Onion and Mozzarella finished with Tomato Sauce

Zuppe E Insalata

Soups and Salads

Traditional Caesar*

8.00

Romaine Lettuce Tossed in Our House Made Dressing served with Herbed Croutons and White Anchovies

Caprese

8.00

Local Red, Green and Yellow Heirloom Tomatoes, Fresh Mozzarella and Fresh Basil finished with Extra Virgin Olive Oil and 12 year Balsamic Vinegar

Minestrone D' Casa

8.00

Ground Lamb, Pork and Beef, Kidney Beans, San Marzano Tomatoes, Escarole, Fresh Basil, Garlic, Celery, Carrots and Orecchiette Pasta in Chicken Broth

Zuppa Del Giorno

4.00

Mela & Pere

9.00

Crisp Romaine and Arugula in a Collar of Dehydrated Apples, Caramel Pear Spheres drizzled with Fig Balsamic Glaze, Chive Oil, Pecan Powder and Cinnamon Puff

Verdure Arrosto

9.00

Roasted Baby Carrots, Butternut Squash, Red Beets and Baby Turnips finished with White Balsamic Vinaigrette

Insalata D' Casa

4.00

Pane

Wood Oven Breads, Flatbreads and Focaccias

Margarita Flatbread

12.00

Sliced Roma Tomatoes and Fresh Mozzarella, Fresh Garlic Rubbed Bread topped with Fresh Basil and Extra Virgin Olive Oil

Garlic Arrostito

11.00

Roasted Garlic Bulb, Fresh Mozzarella served with Our Classic Tuscan Inn Bread finished with Herb Oil

Pane Fico E' Pere Pesto

16.00

Pear, Figs, Balsamic, Pine Nuts, Spinach, Brie and Feta Spread on Flatbread

Focaccia Con Mascarpone E Pancetta

16.00

Caramelized Onions, Mascarpone Spread and Crispy Pancetta topped on Our House Made Focaccia

Primi Piatti

Add Garlic Herbed Chicken Breast $5 Jumbo Shrimp $8. First Course and Grain

Pappardelle Pesto D'inverno

12.00

Roasted Winter Squashes, Slow Roasted Tomatoes, Basil Pesto, Pine Nuts, Cream and Romano Cheese over Pappardelle Pasta

Pasta Con Cinghiale

13.00

Marinated Pork Butt in Orange, Cinnamon, Raisins, Ancho Peppers, Tomato and Coriander, served with Shallots, Scallions, Carrots and Assorted Greens over Potato Gnocchi

Lasagna Bolognese

25.00

Layers of Fresh Pasta, Our Meat Sauce, Fresh Shredded Fontina, Mozzarella and Provolone Cheese, Baked in Our Wood Oven, finished with Micro Vegetables

Risotto D' Mare

19.00

Wood Oven Roasted Red Pepper, Scallions, Seared Scallops, Shrimp and Lobster Tail Cooked in Carnaroli Rice, served over a bed of Balsamic Reduction and Chive Oil

Penne Bolognese

22.00

Penne Pasta Tossed in Our House Made Meat Sauce, Cream and Butter finished with Fresh Herbs and Parmesan Cheese

Aragosta Fra Diablo

30.00

Rock Lobster Tail, Local Banana Peppers, Zucchini and Squash, Fresh linguine in a Spicy Tomato Sauce

Piatti Principali

Main Course

Pesce

Bassa

27.00

Pan Seared Chilean Sea Bass over Vegetable Couscous and a Lime Garlic Sauce

Capesante Pan Arrosto

28.00

Cast Iron Seared Day Boat Scallops served over a bed of Squash Puree, Roasted Corn Relish and Cabernet Wine Cherry Sauce

Salmone En Nocciolo Americano

24.00

Pan Seared Scottish Salmon finished with Lemon Butterscotch over Tender Sweet Potato Hash and topped with Pecan Pieces

Ravioli De Aragostaalla

32.00

Lobster Raviolis in a Sherry and Lobster Sauce served with Rock Lobster Tail

Carne

Costatine D' Manzo

29.00

Bone In Beef Short Rib served with Baby Carrots, Balsamic, Marinated Cipolini Onions, Spinach Sauce and Herbed Potato Batons

Osso-Buco D' Vitelo

36.00

Tender Veal Shank Slow Cooked in a Delicate Rosemary and Thyme Sauce, Potatoes, Carrots and Veal Demi Glaze

Agnello*

32.00

Fresh Herb Rubbed New Zealand Lamb Rack, Local Salt Baked Baby Carrots, Crispy Pancetta and Balsamic Brazed Brussels Sprouts over Pureed Parsnip

Petto Di Pollo Ripieno

24.00

Free Range Chicken Breast Stuffed with Sundried Tomato and Spinach served on Herbed Angel Hair Pasta with Roasted Cipolini Onions, Covered in Prosciutto and Roasted Garlic Cream Sauce

Fileto De Manzo*

34.00

Pan Seared Beef Tenderloin, prepared to your liking, served with The Tuscan Inn's Au Gratin Potatoes and Garlic Broccolini

Family Style Sides

Risotto Cakes

8.00

Crispy Pancetta & Brussels Sprouts

6.00

Root Vegetables and Squash

6.00

Pureed Parsnip

6.00

Linguini Marinara

8.00

Roasted Baby Carrots

6.00

Garlic Broccolini

8.00

Butternut Squash Pure

6.00

Winter Vegetable Risotto

8.00

Meatballs

8.00

Dolce

Desserts

Tiramisu D' Casa

10.00

Mascarpone Cream Layered between Frangelico, Godiva Liquor and Coffee Dipped Lady Fingers

Rosa Di Mela

10.00

Thin Sliced Local Apples, Tenderly Wrapped in a Puff Pastry and Stuffed with Cinnamon and Cardamom Scented Goat Cheese and served with Cranberry Apple Compote and House Made Ice Cream

Chocolate Sin Cake

8.00

80% Dark Chocolate Cocoa Flourless Cake Orange and Ginger Caramel

Crème Brule

10.00

Traditional Vanilla Bean Brule

O logotipo para o nosso provedor de menu

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