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Antipasti  

Calamaretti Fritti
Fresh golden fried calamari with spicy tomato salsa.

10.50
Celestine alla Fiorentina
Eggplant filled with spinach, mushrooms and ricotta rolled in tomato-mascarpone sauce with melted fontina cheese.
11.50
Pera con San Daniele
Aged Italian prosciutto with arugola and fresh pear salad, crumbled gorgonzola cheese, balsamic sauce.
11.50
Carciofi alla Romana
Artichoke sautéed crisp topped with marinated tomatoes, tuscan beans and goat cheese.
12.50
Salsiccia d’Anatra
Grilled duck sausage with baby arugula, chopped mushrooms, roasted walnuts and parmigiano shavings.
11.50
Cozze al salto
PEI Mussels sautéed in chardonnay wine, fresh herbs and tomatoes, garlic bruschetta.
12.50
Tortino di Polenta
Toasted Italian polenta in gorgonzola-cream sauce with prosciutto and melted fontina cheese.
10.50
Carpaccio di Manzo
Thinly sliced raw fillet mignon dressed with mustard and lemon with baby arugula and parmigiano cheese shavings.
11.50
Quaglia Cianreboni
Quail filled with mortadella and truffle wrapped in pancetta sauteed in grappa and blueberries served with polenta.
12.50
Mazzancolle Sofia
Fresh head on prawn deglazed in cognac, sun dried tomato and Tuscan beans over steamed zucchini rondelle.
12.50
Vongole al Finocchiello
Broiled little neck clams with seasoned breadcrumb in wild fennel-lemon sauce with julienne mesculen.
10.50
Capesante in Padella
Fresh sea scallops pan-seared with sliced Portobello mushroom, capers and fresh tomato over soft polenta.
12.50
Insalate  
Erbette da Campo
Field mix baby greens, endive, white mushrooms and tomatoes, red wine vinaigrette.
8.50
Caprese
Fresh mozzarella, sliced tomato tossed with arugola and roasted peppers, drizzled with balsamic sauce.
9.50
Pavesino
Fresh spinach, endive and parmigiano salad with roasted peppers and crumbled gorgonzola.
8.50
Trecolori con Parmigiano
Endive, baby arugula and radicchio in house vinaigrette with shavings of parmigiano cheese.
8.50
Zanghetta
Cured tender sliced pulpo with yellow potatoes, sweet onion, tomato, black olives over romain leaf.
9.50
Cesarina
Traditional salad of romaine lettuce, croutons, tossed in an anchovy, garlic and parmigiano dressing.
8.50
Fagiolini e Gamberetti
Chilled shrimp, baby string bean, roasted peppers, sweet onion and fresh tomatoes in lemon-wine vinaigrette.
9.50
Montebianco
Sliced pear, endive, arugola, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing.
8.50
Zuppe  
Tortelli in Brodo
Prosciutto and ricotta filled fresh pasta in fresh chicken broth.
7.00
Pasta e Fagioli
Tuscan style bean soup with pasta , pancetta, garlic crostone.
7.50
Stracciatella
Egg drop and spinach soup
7.00

Cipollata
Beef broth onion soup with prosciutto and fontina crostone.

7.50
Paste  
Pappardelle Don Bosco
Wide ribbon fresh pasta with Pancetta, onion and wild mushroom in oven roasted tomato sauce.
19.50
Penne Carrettiera
Tube shaped pasta with braised crumbled sausage, prosciutto and white mushroom in pink vodka sauce.
18.50
Linguine alle Vongole
Linguini pasta in fresh manilla clam sauce with diced tomatoes and arugola.
19.50
Gnocchi di Ricotta
Homemade fresh ricotta dumpling with crumbled sausage roasted peppers and green pea in tomato ragu.
18.50
Fettuccine Bolognese
Ribbon shaped fresh pasta in braised veal and vegetable ragu.
18.50
Capellini Primavera
Angel hair pasta with sautéed fresh vegetables in garlic and extra virgin olive oil.
17.50
Tortellini alla Panna
Prosciutto and ricotta filled fresh pasta in parmigiano cheese sauce with sun dried tomato and green peas.
18.50
Lasagne Emiliane
Baked layers of fresh pasta sheets with braised veal ragu, mozzarella and besciamelle sauce.
18.50
Linguine ai Frutti di Mare
Linguini pasta with garlic PEI mussels, manilla clams, sea scallops and shrimp in light tomato sauce.
19.50
Pesce  

Mazzancolle Luciana
Fresh prawns sauteed with fresh tomato, hot pepper and fresh herbs over homemade linguini.

24.50
Branzino Viareggina
Striped bass fillet sautéed with fresh tomato, lemon peel, green olives over spinach.
25.50
Salmone Cremonese
Salmon fillet brushed and broiled with blend of mustard fruits over mashed spinach, garlic and Tuscan bean.
24.50
Astice allo Scoglio
1/1/2 lb Main lobster sauteed with mussels and chardonnay wine in light tomato sauce over fresh linguini.
27.50
Cernia al Limone
Black Grouper fillet sauteed with asparagus, capers in chardonnay-lemon sauce over spinach.
26.50
Caciucco Livornese
Bouillabaisse of striped bass fillet ,1/2 lobster, mussels, clams, scallops and prawn in light tomato broth.
29.50
Carne  
Medaglioni di Pollo
Marinated chicken breast with fresh mozzarella, baby arugola and tomato, balsamic sauce.
19.50
Pollo Scarpariello
Chicken (on bone) sauteed with garlic, rosemary, sausage and cherry pepper in chardonnay wine sauce.
20.50
Pollo Valtellina
Chicken breast deglazed in cognac broiled with prosciutto, fontina cheese in mushroom sauce.
21.50
Pollo alla Buttera
Chicken breast sauteed with asparagus, pine nuts and sun dried tomatoes in juniper berry sauce.
21.50
Vitello con Sottobosco
Veal scaloppini sauteed with mix mushroom and fresh herbs in cognac sauce.
23.50
Saltimbocca alla Romana
Veal scaloppini with sage herb and prosciutto in chardonnay wine sauce served over spinach.
23.50
Fegato alla Veneziana
Slivers of calf liver sauteed crisp with balsamic, caramelized onions served with soft polenta.
22.50
Carre` di Agnello
Incrusted rack of lamb oven roasted served in port wine sauce with sauteed broccoli rabe.
26.50
La Griglia (From the Grill)  

Gamberoni Salmoriglio
Fresh head on prawns (with shell) in diced marinated vegetable vinaigrette.

24.50
Aragosta in Bellavista
Broiled whole lobster with lemon-thyme herb sauce served with ricotta gnocchi in butter and sage.
27.50
Galletto di Acacia
Boneless Cornish hen filled with prosciutto brushed in honey-mustard served with broccoli rabe.
23.50
Quaglie Perugine
Hudson valley quails filled with mortadella and black truffle over asparagus risotto.
24.50
Bistecca di Manzo
Charred sliced Black Angus strip loin with roasted garlic and rosemary herb topped with arugola and parmigiano.
26.50
Costolette di Agnello
Double cut lamb chops with sautéed onion, mushroom, sweet and hot peppers, served with soft polenta.
27.50
Costata di Vitello
Veal rib chop with sautéed shitake mushroom and Madeira wine, served with spinach.
26.50

Tagliata di Filetto
Fillet mignon in three peppercorns-brandy sauce served with broccoli rabe.

27.50
Specialitá Per Due (Serving for 2)  

Campagnola
Sauteed (bone on) chicken pieces, sausage, sliced strip steak, mushrooms, peppers, and potatoes.

48.50

Misto alla Griglia
Combination of double cut lamb chop, duck sausage, semi boneless quail and sliced strip steak.

52.50

TOSCANA RISTORANTE • 214 Main Street, Eastchester, NY 10707 • (914) 361-1119 • SITEMAP