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Antipasto  
Pera con San Daniele
Aged Italian prosciutto with arugula and fresh pear salad with crumbled gorgonzola cheese, balsamic sauce.
7.50
Cesarina
Traditional Caesar salad of romaine lettuce, croutons, tossed in an anchovy garlic and parmigiano dressing .
5.50
Montebianco
Sliced pear, endive, arugula, romaine heart, roasted walnuts and crumbled gorgonzola, lemon dressing.
6.50
Erbette da Campo
Field mix baby greens, endive, white mushrooms and tomatoes red wine vinaigrette.
5.50
Celestine alla Fiorentina
Eggplant, spinach and ricotta rolled with melted fontina cheese in tomato-mascarpone sauce.
8.50
Tortino di Polenta
Toasted Italian polenta in gorgonzola-cream sauce with prosciutto and melted fontina cheese.
7.50
Carciofi alla Romana
Artichoke sautéed crisp topped with marinated tomatoes Tuscan beans and goat cheese.
8.50
Salsiccia d’Anatra
Grilled duck sausage with baby arugula, chopped mushrooms roasted walnuts and parmigiano shavings.
7.50
Carpaccio di Manzo
Thinly sliced raw filet mignon dressed with mustard and lemon with baby arugula and parmigiano cheese shavings.
8.50
Quaglia Cianreboni
Quail filled with prosciutto and truffle wrapped in pancetta sautéed in grappa with blueberries.
9.50
Pavesino
Fresh spinach, endive and parmigiano salad with roasted peppers and crumbled gorgonzola.
5.50
Caprese
Fresh mozzarella, sliced tomato tossed with arugula and roasted peppers drizzled with balsamic sauce.
6.50
Trecolori con Parmigiano
Endive, baby arugula and radicchio in house vinaigrette with shavings of parmigiano cheese.
6.50
Fagiolini e Gamberetti
Chilled shrimp, baby string beans, roasted peppers, sweet onion and fresh tomatoes in lemon-wine vinaigrette.
6.50
Calamaretti Fritti
Fresh golden fried calamari with spicy tomato salsina.
7.50
Capesante in Padella
Fresh sea scallops pan-seared with sliced Portobello mushroom capers and fresh tomato over soft polenta.
9.50
Cozze al salto
PEI Mussels sautéed in chardonnay wine, fresh herbs and tomatoes garlic bruschetta.
8.50
Zanghetta
Cured tender sliced pulpo with potatoes, sweet onion, tomatoes black olives over romaine leaf.
8.50
Vongole al Finocchiello
Broiled little neck clams with seasoned breadcrumb in wild fennel lemon sauce with julienne mesculen.
9.50
Mazzancolle Sofia
Fresh head on prawn deglazed in cognac, sun dried tomato Tuscan beans, zucchini rondelle.
9.50
Zuppe  
Tortelli in Brodo
5.00
Pasta e Fagioli 5.00
Stracciatella 5.00
Cipollata 5.00
Secondi  
Capellini Primavera
Angel hair pasta with sautéed fresh vegetables in garlic and extra virgin olive oil.
12.50
Gnocchi di Ricotta
Homemade fresh ricotta dumpling with crumbled sausage roasted peppers and green pea in tomato ragu.
13.50
Pappardelle Don Bosco
Wide ribbon fresh pasta with pancetta, onions and wild mushroom in oven roasted tomato sauce.
14.50
Linguine alle Vongole
Linguini pasta in fresh Manilla clam sauce with diced tomatoes and arugula.
14.50
Penne Carrettiera
Tube shaped pasta with braised crumbled sausage, prosciutto and white mushrooms in pink vodka sauce.
12.50
Gamberoni Salmoriglio
Grilled fresh head on prawns drizzled with diced vegetable vinaigrette over field greens.
18.50
Medaglioni di Pollo
Marinated chicken breast with fresh mozzarella, baby arugula and tomato, balsamic sauce.
14.50
Pollo Valtellina
Chicken breast deglazed in cognac broiled with prosciutto, fontina cheese in mushroom sauce.
15.50
Piccatina di Vitello
Veal scaloppini in lemon sauce with capers over spinach.
16.50
Vitello con Sottobosco
Veal scaloppini sauteed with mix mushrooms and fresh herbs in cognac sauce.
17.50

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