Toscana Menu

Rich and velvety smooth.

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

Homemade toasted brick oven bread with our famous tomato-basil topping.

Spicy chicken dish featuring sautéed chicken with chili peppers, olive oil, white wine, tomatoes and parmigiano reggiano over rigatoni.

In a light tomato sauce, fresh mozzarella and served with baked pasta Bianca.

Fresh mozzarella, pomodoro sauce and basil.

Soup authentic tuscan village recipe with Italian sausage.

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

Homemade ricotta cheese and parmigiano ravioli in tomato basil sauce.

Gourmet four cheese blend with oven dried tomatoes and baby arugula.

A blend of tuscan cheeses, BBQ chicken, red onions, apple smoked bacon, oven dried tomatoes and baby arugula.

Prosciutto, mozzarella, sliced fresh tomatoes, parmesan, and baby arugula.

Pepperoni, fennel sausage, apple smoked bacon, pomodoro sauce, fresh mozzarella, mushrooms, accents of ricotta cheese and basil.

Grilled summer vegetables, tuscan cheeses, fresh mozzarella and basil.

Fire roasted zucchini, tomatoes with aromatic herbs, pancetta, mascarpone and mozzarella cheese our signature pizza.

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

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

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

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

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

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

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

Rich and velvety smooth.

Hearts of romaine tossed with Caesar dressing, shavings of parmigiano reggiano cheese and croutons.

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

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

Six premium oysters served raw and topped with a spicy moscato citrus herb sauce with hints of horseradish.

Dozen raw little neck clams served with lemon and cocktail sauce.

Three oysters moscato, six clams in 1/2 shell and tuna giallo.

Homemade ricotta cheese and parmigiano ravioli in tomato basil sauce.

Spicy chicken dish featuring sautéed chicken with chili peppers, olive oil, white wine, tomatoes and parmigiano reggiano over rigatoni.

Artisan pasta tubes tossed with a classic tuscan meat sauce and baked with fresh mozzarella and besciamella.

"Toscana's specialty" homemade pear and ricotta stuffed pasta sacks, tossed in a delicate walnut-champagne cream 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 sautéed in a garlic tomato wine clam sauce . "Highly recommended!!".

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

In a light tomato sauce, fresh mozzarella and served with baked pasta Bianca.

Sauteed in a butter "Vernaccia" wine with fresh artichoke, wood fired tomatoes, tuscan pecorino and scared Mediterranean jumbo shrimp with fine herbs. Served over spaghettini.

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.

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

Herb crusted with potato fontina torta and grilled asparagus.

Jumbo lump crab meat crusted tilapia finished with a white wine chive-butter sauce. 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.

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.

With toasted garlic and chili peppers.

Wild mushrooms sautéed with a blend of fine herbs, typically including garlic and olive oil.

Grilled green spears served fresh, aromatic and lightly seasoned, a delightful treat for vegetable lovers.