Dinner Menu
First Plates |
ROASTED MUSHROOM AND LEEK RAVIOLIS - house made and topped with grilled chorizo sausage, in a sherry pecorino romano cream sauce.....10.00
STUFFED PORTABELLA MUSHROOMS - with garlic spinach, house roasted peppers, and gorgonzola cheese.....8.00
SURF & TURF BRUSCHETTA - marinated flank steak and ahi tuna on pesto crositnis with fresh mozzarella 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 with both sauces.....9.25
BROCCOLI RABE & CHICKEN SAUSAGE - sautéed in virgin olive oil, Marsala wine and garlic with white beans and plum tomatoes.....7.95
MARYLAND STYLE CRAB & SALMON CAKES - served with an avocado & citrus aioli.....9.95
ALE STEAMED LITTLENECK CLAMS - with chorizo sausage, slow roasted tomatoes, caramelized onions, and served with garlic crostinis.....8.75
TRES FROMAGI FRITTA - panko encrusted provolone, havarti, and jalapeno cheddar
cheeses and topped 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.....6.25 |
Field of Greens |
TUSCAN HOUSE - 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 - walnut encrusted goat cheese, baby spinach, balsamic poached pears, sliced tomatoes, red onions, and sweet potato chips, tossed in a red wine vinaigrette.....10.00
GRILLED SEAFOOD - grilled salmon, shrimp, and scallop served over field greens, avocado, cucumber, and red onions tossed in a mango sesame vinaigrette.....14.00
SEARED SIRLOIN - sliced over romaine leaves with a creamy parmesan dressing, with gorgonzola, tomato, and roasted corn, garnished with crispy onion rings.....11.50
WALDORF - 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 SCALLOP.....2.50/per scallop
GRILLED TUNA STEAK.....5.00 GRILLED SALMON.....5.00
MARINATED SKIRT STEAK.....5.00 |
|
TUSCANY GRILL CLASSIC
ORIGINAL FAVORITES |
ORECCHIETTE TUSCANY - elephant ear pasta with grilled chicken, broccoli florets, and sausage in a parmesan cream sauce.....17.00
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
EGGPLANT TOWER - layered with house roasted peppers, seasoned spinach, Asiago and mozzarella cheeses, in a plum tomato sauce served over penne.....14.00
ORECCHIETTE CAPONATA - diced eggplant, white beans, plum tomatoes, basil, and fresh mozzarella tossed with virgin olive oil, Marsala wine and garlic .....14.00
PAN SEARED SCALLOPS - tossed with wild mushrooms, hot cherry peppers, house roasted peppers, spinach, and grilled radicchio in a ginger soy sauce over capellini.....23.00
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 wild mushrooms in a parmesan cream sauce served over fettuccine……23.00
FRUTTI DI MARE - shrimp, scallops, clams, mussels, and calamari simmered in a spicy tomato broth, served over linguine.....25.00
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
VEAL MARSALA - tender seared veal medallions, wild mushrooms, diced tomatoes, caramelized onions in a Marsala sauce served over fettuccine.....22.00
GRILLED 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 N.Y. STRIP - served with a wilted spinach and mushroom gratin, garlic mashed potatoes, house demi glace, and topped with semolina fried onions.....24.00 |
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 SCALLOPINI - pan seared veal sautéed with asparagus and diced tomatoes, finished
in a port wine and asiago cream sauce served over wild mushroom and leek ravioli.....22.00
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
HOISIN & MANDARIN GLAZED AHI TUNA - Asian vegetable slaw and
sweet potato chips.....21.00
GRILLED SALMON - grilled vegetable orzo, and a lemon and chive infused olive oil.....20.00
SEARED SALMON - topped with a crab hollandaise, over wilted escarole, caramelized onions, and roasted red bliss potatoes.....23.00
KAHLUA & GUINNESS FLAT IRON PORK LOIN - havarti potato cake and grilled asparagus,
laced with a caramelized shallot demi glaze.....19.00
GARLIC & HERB MARINATED FLANK STEAK - roasted red bliss potatoes, grilled portabella mushrooms, green beans and house au jus .....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, and diced tomatoes, finished is a parmesan basil cream sauce.....16.00
BLACK PEPPER RUBBED N.Y. STRIP - roasted red bliss potatoes, sautéed escarole and onions, topped with a cabernet & truffle butter.....24.00
FREE RANGE CHICKEN BREAST - green olive and vegetable orzo, wilted baby spinach, natural lemon au jus.....18.00 |
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. |
|
