Dinner Menu
First Plates |
TUSCAN ANTIPASTI - fire roasted peppers, marinated artichokes, capers, shaved romano cheese, olive oil and balsamic drizzle.....9.00
SMOKED MOZZARELLA RAVIOLIS - topped with grilled chicken sausage, laced with a red pepper cream sauce.....10.00
STUFFED PORTABELLA MUSHROOMS - with spinach, roasted red peppers, tomato and gorgonzola cheese.....9.00
SURF & TURF BRUSCHETTA - marinated skirt steak and grilled ahi tuna on focaccia with fresh mozzarella and a calamata and plum tomato tapenade.....10.00 No Meat.....7.00
ICED SHRIMP COCKTAIL - served with a spicy cocktail sauce.....10.00
STUFFED FRESH MOZZARELLA - with fire roasted peppers and spinach, drizzled with a balsamic vinegar reduction.....8.00
FRIED CALAMARI - tossed with hot cherry peppers with choice of marinara or roasted garlic caper aioli.....8.50
ESCAROLE & CHICKEN SAUSAGE - sautéed in virgin olive oil, Marsala wine and garlic with white beans and plum tomatoes.....7.95
CRAB & SALMON CAKES - served with a lemon and avocado aioli.....9.95
PRINCE EDWARD ISLAND MUSSELS - julienne vegetables, fennel cream sauce.....8.75
FRIED PROVOLONE - panko encrusted, lightly seasoned and served with a trio of sauces.....5.75
GARLIC SHRIMP - prosciutto, artichoke hearts, capers, fresh basil, and romano cheese in a sherry butter sauce with garlic crostini.....10.00
ANGUS BEEF SPRING ROLLS - slow roasted beef, shiitake mushrooms, caramelized onions, and gorgonzola with a plum BBQ sauce.....9.50
LITTLE NECK CLAMS - steamed in a spicy tomato basil broth, with garlic crostini.....7.95
EGGPLANT TOWER - layered with roasted peppers, seasoned spinach, Asiago and mozzarella cheeses, in a plum tomato sauce.....8.00
TUNA CARPACCIO - black pepper encrusted ahi tuna served over avocado, roasted corn and red peppers tossed with a caramelized shallot and lemon vinaigrette.....12.00 |
In Bowls |
SOUP DU JOUR.....4.00
BAKED FRENCH ONION.....5.75 |
Field of Greens |
TUSCAN INSALATA - field greens tossed in a sherry vinaigrette, with roma tomatoes, fire roasted peppers, marinated mushrooms, cipollini onions, and polenta croutons.....9.00
TUSCAN HOUSE SALAD - field greens, roma tomatoes, calamata olives, roasted peppers, polenta croutons, with choice of dressing: Tuscan House Vinaigrette, Dijon Balsamic Vinaigrette, Raspberry Champagne Vinaigrette, Parmesan Peppercorn or Creamy gorgonzola.....5.00
GOAT CHEESE AND SPINACH SALAD - walnut encrusted goat cheese, baby spinach, balsamic poached pears, sliced tomatoes, and red onions tossed in a red wine vinaigrette.....10.00
SEARED SIRLOIN INSALATA - sliced over romaine and escarole leaves with a creamy parmesan dressing topped with gorgonzola, tomato, and roasted corn, garnished with crispy onion rings.....11.50
WALDORF SALAD - mixed greens, tomatoes, apples, candied walnuts, dried cranberries and gorgonzola cheese laced with a honey orange dressing.....9.00
TUSCAN CAESAR - with plum tomatoes, calamata olives and garlic croutons.....6.50
ADD TO ANY SALAD
GRILLED CHICKEN, CHICKEN SAUSAGE or PORTABELLA MUSHROOMS.....3.00
GRILLED SHRIMP.....1.50/per shrimp GRILLED SALMON.....5.00
GRILLED TUNA STEAK.....5.00 MARINATED SKIRT STEAK.....5.00 |
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TUSCANY GRILL CLASSIC
ORIGINAL FAVORITES
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ORECCHIETTE TUSCANY - elephant ear pasta with grilled chicken, broccoli florets, and sausage in a parmesan cream sauce.....17.00
PENNE PRIMAVERA- wild mushrooms, whole roasted shallots, baby spinach and diced tomatoes finished in a garlic cream sauce.....15.00
PUTTANESCA - sautéed with capers, olives, escarole, tomatoes and anchovies in a spicy marinara sauce served over linguini.....14.00
RAVIOLI BOLOGNESE - cheese filled raviolis baked in our house made meat sauce with Asiago and ricotta cheese.....15.00
PAN SEARED SCALLOPS - tossed with shiitake mushrooms, hot cherry peppers, spinach, and radicchio in a ginger soy sauce over spaghettini.....22.00
SHRIMP SCAMPI PESTO - gulf shrimp, plum tomatoes and calamata olives in a light pesto cream sauce over linguini.....20.95
FRUTTI DI MARE - shrimp, scallops, clams, mussels, and calamari simmered in a spicy tomato broth, served over linguini.....24.00
GRILLED SALMON - served over field greens tossed in a sherry vinaigrette, with roma tomatoes, fire roasted peppers, marinated mushrooms, cipollini onions, and polenta croutons, topped with marinated artichokes…21.00.
ITALIAN HERB MARINATED AHI TUNA - roasted red pepper and artichoke risotto, grilled vegetables and a calamata olive and caper tapenade.....22.00
CHICKEN FLORENTINE - lightly egg battered, with seasoned spinach, roma tomatoes, and a Mornay sauce, served over fettuccine tossed in a lemon, white wine butter sauce.....17.00
CHICKEN TUSCANO - layered with proscuitto, eggplant, and Swiss cheese, with parmesan mashed potatoes, broccoli florets, and Marsala demi glace.....18.00
VEAL MARSALA - tender seared veal medallions, shiitake mushrooms, diced tomatoes, caramelized onions in a Marsala sauce served over fettucine.....22.00
VEAL PICATTA - sautéed with marinated artichoke hearts, sundried tomatoes and capers in a lemon , butter, white wine sauce, served over fettucine..... 23.00
ROSEMARY & PESTO PAINTED VEAL TOWER - layered with portabella mushrooms, roasted red peppers and gorgonzola, topped with a port demi glace, served over garlic and scallion mashed potatoes.....22.00
BLACK ANGUS SIRLOIN STEAK - served with a wilted spinach and mushroom gratin, garlic mashed potatoes, house demi glace, and topped with semolina fried onions.....24.00
Substitute whole wheat penne in any pasta dish - add 2.00
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TUSCANY GRILL CONTEMPORARY
GRILLED * SEARED * SAUTEED
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CHICKEN AL FORNO - cheddar encrusted chicken breast, shiitake mushrooms, sundried tomatoes, and caramelized onions finished in a vodka cream sauce, tossed with housemade gnocchi and baked with fresh mozzarella.....17.00
CHICKEN FUNGI - tender grilled chicken with wild mushrooms, chipped asparagus, roasted red peppers, and gorgonzola cream tossed with fettuccine.....18.00
GARLIC & ROSEMARY HALF CHICKEN - roasted with red potatoes, onion and carrots, served over sautéed escarole.....18.00
ZUPPA DOMENICA - house made meatballs, chicken sausage, grilled pork chop, simmered in Nanni's Sunday sauce tossed with penne and baked with ricotta.....19.00
VEAL & SHRIMP SICILIANO - sautéed veal medallions and jumbo shrimp served over house made sundried tomato and artichoke ravioli 's finished with a roasted garlic and thyme cream sauce.....26.00
JUMBO PRAWNS & GRILLED MANGO - garlic and shallot marinated jumbo prawns over field greens, with grilled mango, cippolini onions, marinated roma tomatoes, and sesame orange vinaigrette .....24.00
GRILLED GARLIC JUMBO PRAWNS ALFREDO - served over fettuccine tossed with julienne vegetables in a parmesan and sherry cream sauce.....24.00
SESAME ENCRUSTED AHI TUNA - lemongrass and thyme risotto cake, sautéed baby spinach and sweet and sour carrots topped with a spiced cucumber and tomato tapenade.....22.00
ALMOND ENCRUSTED SALMON - with parmesan basil risotto and grilled vegetables, laced with a lemon chive drizzle.....21.00
FENNEL DUSTED CARAMELIZED SCALLOPS - with roasted potatoes, baby spinach, red peppers, and drizzled with a black truffle vinaigrette.....22.00
SEARED PORK MEDALLIONS - with roasted potatoes, sautéed escarole, and balsamic grilled onions, topped with a chipotle mango salsa.....18.00
GRILLED ORANGE HONEY BBQ PORK MEDALLIONS - sweet potato fries, and housemade
cole slaw.....18.00
ROASTED SHALLOT MARINATED SKIRT STEAK - garlic mashed potatoes, grilled portabella mushroom and steamed broccoli, house demi glace.....18.00
FILET MIGNON - garlic mashed potatoes and grilled asparagus, topped with a gorgonzola butter and fried portabella mushrooms.....26.00
SURF & TURF - twin grilled jumbo shrimp and petite filet mignon served with tomato basil risotto, and grilled asparagus.....26.00 |
Executive Chef: Nicholas Nordstrom |
* Please note: prices & offerings
are subject to availability & change.
Please contact Tuscany Grill for the most up to date
menu information. |
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