Toscana 49 Menu

Toasted Tuscan bread, the chicken liver in vin santo, and sage.

Thinly sliced raw filet mignon with Parmesan and arugula.

Baked layers of eggplant, mozzarella, Parmesan, tomato, and basil.

Selection of imported cured meat served with homemade pickles.

Steamed mussels, garlic white wine, and tomatoes.

Parma ham with cantaloupe melon.

Shrimp with cannellini beans, fresh tomato, and rosemary.

Organic mesclun salad with tomatoes, extra virgin olive oil, and balsamic vinegar.

Arugula salad with pear, walnut, and pecorino cheese.

Thinly shaved baby artichokes, arugula, and Parmesan.

White bean soup with pasta.

Homemade fettuccini with lamb ragu and pecorino cheese.

Guitar spaghetti with shrimp and arugula in light tomato sauce.

Linguini with white clam sauce.

Homemade ricotta cheese ravioli with asparagus and pancetta.

Homemade spinach tagliolini with pecorino cheese and black pepper.

Homemade straw and hay pasta with prosciutto, peas in cream sauce.

Homemade pasta layered with Bolognese sauce, Parmesan, and bechamel.

Risotto with porcini mushrooms.

Grilled Atlantic salmon with caper pesto.

Grilled baby squid with chili oil.

Spicy chicken with roasted potatoes.

Boneless chicken with sausage and peppers.

Veal scaloppini with asparagus and lemon white wine sauce.

Roasted pork chop with apples, raisins, and spinach.

Broiled prime New York strip steak.