BV Tuscany Restaurant Menu

Pounded chicken breast lightly breaded in parmigiana and sauteed with shallots, artichoke hearts white wine sauce.

Angel hair pasta with shrimp, little neck clams, calamari in a marechiara sauce

Polpettine (small meatballs) of filet mignon, cherry tomatoes and broccoli, garlic and extra virigin olive oil sauce

Boneless chicken with hot Italian sausage, rosemary, garlic, hot cherry peppers and broccoli.

Romaine lettuce with croutons and Parmigiana homemade Caesar dressing

Spinach and ricotta dumplings in a butter and crispy sage sauce with parmigiano

Choice of penne or spaghetti smothered in rich pomodoro sauce.

Fried calamari with spicy tomato sauce

Eggplant with ricotta cheese plum tomato sauce and parmigiano

Fried calamari with spicy tomato sauce

Puff pastry served with shrimp, asparagus, cherry tomatoes in a light champagne sauce

Lamb meatballs in a lemon and rosemary sauce served with marinated fresh tomatoes

Soft polenta, portobello, porcini and truffles pure with aged balsamic and fresh tomatoes

Tripe stewed with white wine, rosemary fresh tomato sauce, parmigiano

Clams in a light tomato, garlic and basil sauce

Wild boar sausage with broccoli di rabe, sun dried tomatoes and black olives

Thinly sliced raw Filet Mignon with arugula, shaved parmigiano and lemon vinaigrette

Spinach and ricotta dumplings in a butter and crispy sage sauce with parmigiano

Baby arugula, poached pears, walnuts, Portobello, gorgonzola light vinaigrette

Fresh Mozzarella, Tomatoes and Roasted peppers

Endive, radicchio, arugula and sliced tomatoes in balsamic vinaigrette, topped with shaved Parmigiano Reggiano

Homemade fettuccine pasta with mushrooms and truffle oil

Potato dumplings with creamy gorgonzola cheese and rosemary

Polpettine (small meatballs) of filet mignon, cherry tomatoes and broccoli, garlic and extra virigin olive oil sauce

Penne pasta with tuscan hearty meat sauce

Linguine pasta, little neck clams, olive oil, garlic, white wine and hot pepper flakes

Angel hair pasta with shrimp, little neck clams, calamari in a marechiara sauce

Whole wheat pasta served with a fresh vegetable, garlic and Tuscan extra virgin olive oil.

Large tubular pasta in a light tomato sauce, vodka and touch of cream.

Black squid ink pasta with rock shrimp, cherry tomatoes, pesto cream sauce.

Plum tomato, basil and garlic.

Pounded chicken breast lightly breaded in parmigiana and sauteed with shallots, artichoke hearts white wine sauce.

Fillet of sole sauteed in a lemon, garlic and butter sauce.

Zucchini-Potato crusted salmon, with spinach, potatoes

Jumbo shrimp served with linguine pasta scampi sauce.

Jumbo shrimp wrapped in prosciutto, pan seared and served over broccoli rabe, tuscan white beans and plum tomato sauce

Pan seared, drizzled with soy bean sauce served with sauteed spinach, orange and fennel salad

Veal scallopini in white wine sauce topped with broccoli rabe, sun-dried tomato & fontina cheese.

Veal scaloppini sauteed with lemon, butter, capers in white wine sauce.

Served sliced with porcini mushrooms and cognac sauce.

Rack of lamb roasted with mustard herb crust and served with sauteed asparagus and roasted potato in a chianti demi glace.

Veal chop marinated, grilled served with sauteed spinach and wild mushrooms.

Sautéed.

Asparagus sautéed in olive oil and garlic, typically includes a hint of lemon for balance.

Choice of penne or spaghetti smothered in rich pomodoro sauce.

Linguini pasta sautéed with fresh garlic and extra virgin olive oil.