Ristorante Toscana Menu

A savory blend of cheeses, jumbo lump crabmeat, shrimp, roasted pepper coulis, and cucumber fresco. "A flavor sensation!".

Chilled roasted plum tomatoes, charcoal grilled peppers, imported "Buffalo" mozzarella from campania, crispy leeks, basil, olive oil, and balsamic glaze.

Prince Edward island mussels. Steamed with garlic, white wine, shaved fennel and vine ripened tomato broth. Served with herbed crostini.

Fire grilled herb marinated Mediterranean octopus served over mixed greens with citrus accents.

Polenta crusted calamari fried with fresh zucchini artichoke, lemon and herbs. Served with tartar and spicy tomato dipping sauces.

Manilla clams, steamed with garlic, white wine, shaved fennel and vine ripened tomato broth. Served with herbed crostini.

Baked cremini mushrooms filled with sweet and spicy sausage, Tuscan cheeses and baby spinach, topped with bchamel sauce. "A Tuscan favorite".

Homemade toasted brick oven bread with our famous tomato-basil topping. Add Lioni Fior di Latte Mozzarella for an additional charge.

Mixed baby greens with red grapes, pears, dried cranberries, corn, pine nuts and tuscan Goat cheese. Tossed with a shallot-sherry vinaigrette.

Hearts of romaine tossed with Caesar dressing, shavings of Parmigiano Reggiano cheese and croutons.

Jumbo lump crabmeat, avocado, roma tomatoes, mango, baby greens, artichoke, cucumber tossed in a balsamic vinaigrette.

Chilled wedge of iceberg lettuce, vine ripened tomato and crispy bacon with your choice of blue cheese dressing or balsamic vinaigrette.

Start with a margherita. Add toppings and side for an additional charge.

Jumbo shrimp, jumbo lump crabmeat, broccoli rabe and vine ripened tomato sauteed in a garlic and oil white wine sauce. Served over spaghetti.

Your choice of sauces: fresh tomato basil sauce, Gorgonzola crema with toasted walnuts or Tuscan meat sauce.

Rolled eggplant filled with ricotta and greens then topped with a light tomato sauce. Served with baked pasta "Bianca".

Fresh homemade crepes filled with ricotta, shrimp, scallops and crabmeat. Baked with a light Parmesan besciamella tomato crust. Delizioso!.

Manilla clams, shrimp and clam gourmet "meat" balls sauteed in a garlic tomato wine clam sauce . "Highly recommended!!".

Pan seared eggplant, sundried tomatoes, basil and baked with fresh mozzarella and Parmigiano Reggiano.

Semi-boneless organic half chicken infused with aromatic herbs and roasted under a terracotta brick. Served with grilled asparagus and chef's mashed potato.

Center cut filet grilled to your liking and topped with a Chianti veal reduction. Served with potato fontina torta and grilled asparagus.

Crispy duck breast topped with our fresh Sicilian blood orange sauce, flambeed with grand marnier, accompanied with potato torta and grilled asparagus.

Rosemary and olive oil infused veal chop served with roasted potatoes and grilled asparagus.

Herb crusted with potato fontina torta and grilled asparagus.

House specialty, imported from the Mediterranean, sea bass filet slow cooked in a aqua pazza "crazy water" sauce, with cipolini onions, cherry tomatoes, white wine lemon herb sauce and served with roasted potatoes and sauteed spinach.

Jumbo lump crab meat crusted tilapia finished with a white wine chive-butter sauce. Served with grilled asparagus and risotto cake.

Fresh grilled tilapia topped with your choice of a basil pesto or aromatic herbs, bread crumbs and a light lemon vinaigrette. Served with grilled asparagus and risotto cake.

A Tuscan Riviera specialty, tilapia, clams, mussels, sea scallops and jumbo shrimp served in a broth pomodorino herb wine sauce with your choice of crostini or linguine. Add lobster tail for an additional charge.