Dinner Menu
First Plates |
BUTTERNUT SQUASH RAVIOLIS - topped with grilled chorizo sausage, in a parmesan sherry cream sauce.....9.00
STUFFED PORTABELLA MUSHROOMS - with spinach, house roasted peppers, and goat cheese.....8.50
SIRLOIN BRUSCHETTA - marinated skirt steak on focaccia with gorgonzola and a calamata olive and plum tomato tapenade.....9.00 No Meat.....5.00
ICED SHRIMP COCKTAIL - served with a spicy cocktail sauce.....10.00
FRIED CALAMARI - tossed with hot cherry peppers with choice of marinara or roasted garlic caper aioli.....8.50
BROCCOLI RABE & 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
STEAMED LITTLENECK CLAMS - in seasonal ale with chorizo sausage, slow roasted tomatoes, and caramelized onions.....8.75
FRIED PROVOLONE - panko encrusted, lightly seasoned and served with a trio of sauces.....5.25
GARLIC SHRIMP - prosciutto, artichoke hearts, plum tomatoes, 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.....9.00
PRINCE EDWARD ISLAND MUSSELS ARRABIATTA - simmered in a spicy tomato broth, with roasted garlic, and white wine......8.75
EGGPLANT TOWER - layered with house roasted peppers, seasoned spinach, Asiago and mozzarella cheeses, in a plum tomato sauce.....8.00
TUNA CARPACCIO - black pepper encrusted ahi tuna served with avocado, roasted corn and red peppers tossed with a caramelized shallot and lemon vinaigrette.....11.00 |
In Bowls |
SOUP DU JOUR.....4.50
BAKED FRENCH ONION.....5.75 |
Field of Greens |
TUSCAN INSALATA - field greens tossed in a sherry vinaigrette, with an Italian meat stuffed fresh mozzarella rollatini, roma tomatoes, slow roasted golden beets, fire roasted peppers, marinated mushrooms, and polenta croutons.....9.00
TUSCAN HOUSE SALAD - field greens, roma tomatoes and calamata olives, garnished with polenta croutons, and choice of dressing: Tuscan House Vinaigrette, Dijon Balsamic 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 leaves with a creamy parmesan dressing, with gorgonzola, tomato, and roasted corn, garnished with crispy onion rings.....11.50
WALDORF SALAD - mixed greens, apples, candied walnuts, dried cranberries and gorgonzola cheese laced with a honey orange dressing.....8.50
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 |
|
TUSCANY GRILL CONTEMPORARY
GRILLED * SEARED * SAUTEED
|
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.....16.50
BEEF TIPS FUNGI - with shiitake mushrooms, chipped asparagus, caramelized onions, and
house roasted peppers, in a rosemary cabernet cream sauce over fettuccine......16.50
VEAL AND SHRIMP - over butternut squash ravioli, with shiitake mushrooms, haricot verts, and a hazelnut cream sauce.....23.00
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.....21.00
CAJUN RUBBED AHI TUNA - haricot verts, caramelized onion, and pearl barley risotto, topped with a grilled pineapple and red onion salsa ......21.00
GRILLED SALMON - served with slow roasted golden beets, sautéed baby spinach, and
roasted red bliss potatoes, topped with cauliflower puree.....20.00
CIDER GLAZED ATLANTIC SALMON - served over crimson lentils, with grilled asparagus.....20.00
GUINNESS MARINATED PORK TENDERLOIN - served with a wild mushroom risotto and roasted broccoli, laced with a roasted fig au jus.....19.00
JALAPENO AND HONEY GLAZED PORK TENDERLOIN - over a sweet potato, spinach and pancetta gratin......19.00
GRILLED SKIRT STEAK - roasted potatoes, grilled portabella mushroom and haricot verts,
with house demi glace.....18.00
BROCCOLI RABE AGLIO OLIO - sauteed broccoli rabe, sweet Italian sausage, diced tomatoes and caramelized onions, finished in a hot Tuscan oil and tossed with capellini.....16.00
CAJUN CHICKEN ALFREDO- cajun style chicken sliced over penne tossed with seared mushrooms, whole roasted shallots, and diced tomatoes, finished is a parmesan basil
cream sauce.....16.00 |
TUSCANY GRILL CLASSIC
ORIGINAL FAVORITES |
ORECCHIETTE TUSCANY - elephant ear pasta with grilled chicken, broccoli florets, and sausage in a parmesan cream sauce.....17.00
PENNE PRIMAVERA - asparagus, shiitake mushrooms, whole roasted shallots, artichoke hearts, baby spinach and diced tomatoes finished in a garlic cream sauce.....14.00
PUTTANESCA - capers, olives, spinach, tomatoes and anchovies simmered in a spicy marinara sauce served over linguini and topped with grilled chicken sausage.....15.00
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, house roasted peppers, spinach, and grilled radicchio in a ginger soy sauce over capellini.....21.00
SHRIMP SCAMPI PESTO - gulf shrimp, sundried tomatoes and calamata olives in a light pesto cream sauce over linguine.....19.95
SHRIMP AND SCALLOP CARBONARA - with bacon, prosciutto, caramelized onions, peas, and shiitake mushrooms in a parmesan cream sauce served over fettuccine.....22.00
FRUTTI DI MARE - shrimp, scallops, clams, mussels, and calamari simmered in a spicy tomato broth, served over linguine.....24.00
CHICKEN FLORENTINE - lightly egg battered boneless breast, served over fettuccine tossed with plum tomatoes in a lemon, white wine butter sauce, topped with seasoned spinach and Mornay sauce.....17.00
CHICKEN TUSCANO - layered with proscuitto, eggplant, and Swiss cheese, with parmesan whipped potatoes, broccoli florets, and Marsala demi glace.....18.00
ZUPPA DOMENICA - seared pork tenderloin, house made meatballs, chicken sausage, simmered in Nanni's Sunday sauce tossed with penne and baked with ricotta.....19.00
VEAL MARSALA - tender seared veal medallions, shiitake mushrooms, diced tomatoes, caramelized onions in a Marsala sauce served over fettuccine.....22.00
ROSEMARY & PESTO PAINTED VEAL TOWER - layered with portabella mushrooms, house roasted 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.....23.00 |
Executive Chef: Nicholas Nordstrom
18% Gratuity will be added to parties of 8 or more
Thoroughly cooking meats, poultry, seafood, and eggs reduces the risk of food borne illness
|
* Please note: prices & offerings
are subject to availability & change.
Please contact Tuscany Grill for the most up to date
menu information. |
|
