Tuscany il Ristorante Menu

With hearts of palm, avocado and pink grapefruit segments in a creamy citrus vinaigrette

Served with spicy chipotle aioli

Italian Riviera style, golden crispy with grilled spicy tomato-garlic sauce

Limoncello scented extra virgin olive oil and Reggiano shavings

Cornmeal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce

Roasted baby artichokes served with a spicy arrabbiata tomato sauce

Thin slices of imported Parma ham and ripe Cantaloupe melon

Tossed with aged Balsamic Vinaigrette and toasted pine-nuts

Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese

Chopped grilled vegetables, romaine and walnuts with Dijon mustard vinaigrette

Grilled asparagus, candied pecans, and roasted fig-vin cotto dressing

Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon

Cannelini bean soup with ditalini pasta and Prosciutto scent

In creamy shrimp and lobster stock with young celery and carrots

Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin

Sweet plum tomatoes simmered with extra virgin olive oil, garlic and basil

Home made wide ribbon pasta with white chicken meat sauce with aromatic herbs

Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic

Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce

Simmered in Extra Virgin olive oil, garlic, white wine, basil and chili flakes (also available with red sauce)

Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses

Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta

Served with an intense flavored lobster sauce, sun-dried tomatoes and fresh tarragon leaves

Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herbs

Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan

Please ask your server for today's selection

Served with seasonal vegetables, lobster and roasted garlic sauce

Brick oven roasted crispy, brushed with olive oil, herbs, garlic and balsamic vinegar

Grilled with roasted garlic and herbs scampi style with fettucine and lobster cream

Colossal shrimp, lobster, king crab legs, fresh fish, mussels, clams, calamari and scallops Cioppino style

Crispy skin roasted with roasted sweet corn, new potato, foraged mushroom, cipollini, Madera

Pounded thin and grilled with fresh herbs, garlic and olive oil, topped with an arugula salad

Served with large onion rings, blue cheese puffs, rosemary roasted potatoes and buttered spinach

With Dijon mustard and green peppercorn sauce

Served with risotto and porcini mushrooms

Served with baked acorn squash, port wine and currant reduction

Parmesan, herb and garlic crust, roasted shallots and Zinfandel wine reduction

Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings

Served with lemon-garlic and chive sauce

Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce

Crispy Dungeness crab-cake with spicy mustard-chipotle sauce

Corn meal cake topped with assorted forest mushrooms and creamy Gorgonzola cheese sauce

Grilled, sliced eggplant, filled with ricotta, sundried tomato pesto, oven baked with a crispy top

Grilled breast of marinated chicken, assorted baby greens, date, raisin, apple, pine nut orange vinaigrette

Cucumber, vine ripen tomato, onion and bell pepper with citrus-herb marinated steak and feta cheese

Baby spinach leaves with fresh Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette

Fresh Hawaiian Ahi tuna seared rare in a sesame crust, spicy slaw, caramelized ginger and lime sauce

Marinated grilled vegetables and romaine with mustard vinaigrette

Flaky coconut shrimps on mixed baby greens with pineapple, mango, papaya and strawberries

Our friend John's favorite salad of chopped cucumber, hearts of palm, tomatoes

Mamma Maria's chicken soup with lots of chicken, carrots, potatoes and leeks in a home made chicken broth

In a creamy shrimp and lobster stock with young celery and carrots

Large macaroni, crumbled Italian sausage, roasted mushroom and arugula

House made ribbon pasta in a creamy blend of 4 Italian cheeses, shredded roasted chicken and broccoli

Classic dish from Genoa of linguine, fresh pesto, potato, string bean, bay scallop and shrimp

Layers of tender eggplant, marinara, basil and mozzarella slow baked and topped with grated Parmigiano Reggiano

With San Marzano plum tomato, onion, pancetta and hot pepper

Penne pasta with a spicy tomato, garlic, chili pepper, olive, caper and anchovies

Simmered in olive oil, garlic, chili pepper and white wine (also available with red sauce arrabbiata)

Ricotta and spinach filled pasta ring in a creamy tomato-vodka sauce

Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle

Fresh pasta filled with roasted pumpkin, ricotta and amaretto cookie crumbled with hazelnut sauce

Creamy risotto with a medley of spring vegetables and wild mushroom ragout

Chopped baby iceberg, chipotle aioli, tomatoes and lime-ginger vinaigrette

Marinated grilled chicken sliced thin, zucchini, roasted pepper, Portobello mushroom and fire roasted tomato

The best beef in the world, charbroiled, over ciabatta roll, tomato, lettuce and aioli

Served with marinated grilled vegetables and salsa verde

Delicate sandab sole fillet with smoked toasted almond, golden raisin, dried cranberry, lemon and white wine

Fresh fish and seafood simmered in tomato, garlic and basil sauce

Tender medallions of chicken breast in a sweet Marsala wine sauce and sautéed mushrooms

Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce

With Arugula and parmigiano shaving, limoncello dressing

Charcoal grilled and sliced thin. Topped with arugula, celery, parsley salad and parmesan shavings

Parmesan-cheddar crisps and spicy garlic croutons

Granny Smith apple, grape, raisin, smoked almond, Manchego shavings, Dijon mustard-lemon vinaigrette

Organic tomatoes, roasted Vidalia onion, arugula, and creamy mozzarella

Fresh pasta filled with ricotta, fontina, mascarpone and parmesan in a creamy tomato and basil sauce

Buttered Toasted English Muffin, Dungeness Crab, Mary's Organic Poached Eggs, Hollandaise, Smoked Paprika

Baked layers of fresh spinach pasta, three meat Bolognese, ricotta, mozzarella, tomato sauce

Fresh seafood, shrimp, scallop, calamari, clams, mussel simmered in a plum tomato, garlic and basil-seafood broth

Parmesan scalloped potato, blistered cherry tomato, grilled asparagus

Pounded thin in a crispy Panko-herb crust, pomodoro sauce, melted mozzarella

White wine, fresh sage sauce

Served over horseradish mash potato

with Spicy Sweet and Sour Sauce

with Prosciutto di Parma and Pear

Mushroom duxelle, fine herb boursin goat cheese, apple-wood smoked bacon