BV Tuscany Italian - Pełne menu

Soup of the day.

Thinly sliced fillet mignon with arugula, shaved Parmiggiano and lemon vinaigrette.

Jumbo shrimp wrapped in prosciutto, pan seared, and served over broccoli rabe, Tuscan white beans, and plum tomato sauce.

Steamed asparagus topped with speck, fontina cheese and parmiggiano.

Tripe stewed with white wine, rosemary, tomato and Parmiggiano.

Endive, radicchio, arugula, and sliced tomatoes in balsamic vinaigrette, topped with shaved parmiggiano regianno.

Baby arugula, poached pears, walnuts, portobello, gorgonzola light vinaigrette.

Chicken breast with hot Italian sausage, rosemary, garlic, hot cherry peppers and broccoli.

Romaine lettuce with crouton and Parmiggiano homemade Caesar dressing.

Baby mixed greens, goat cheese crostini, sun-dried tomato and olives.

Fresh mozzarella, tomatoes, and roasted peppers.

Homemade fettuccine pasta with mushrooms and truffle oil.

Whole wheat pasta served with a fresh vegetable, garlic, and Tuscan extra virgin olive oil.

Served sliced with porccini mushrooms and cognac sauce.

Served with fresh tomatoes and sweet roasted peppers

Plum tomato, basil and garlic.

Linguine pasta, little neck clams, olive oil, garlic, white wine, and hot pepper flakes.

Large tubular pasta in a light tomato sauce, vodka, and touch of cream.

Fillet of sole sauteed in a lemon, garlic, and butter sauce.

Jumbo shrimp served over linguine pasta scampi sauce.

Fried calamari with spicy tomato sauce.

Breast of Chicken topped with Portobello,shaved Goat Cheese in balsamico Sauce

Clams with a light tomato garlic basil sauce.

Eggplant with ricotta cheese plum tomato sauce and Parmigiano.

Sauteed.

Rack of lamb roasted with mustard herb crust and served with sauteed asparagus and roasted potato in a chianti demi-glace.

Penne pasta with Tuscan hearty meat sauce.

Veal scaloppini sautéed with lemon,butter,capers in white wine sauce.

Zucchini-Potato crusted salmon, with spinach, potatoes.

Black angus sirloin grilled, sliced, served over a bed of arugula and tomatoes with roasted potatoes and drizzled with extra virgin olive oil.

Grilled breast of chicken with baby mixed greens, cherry tomatoes and portabella mushrooms.

Chicken breast lightly breaded in Parmigiano and sautéed with Shallots, Artichoke Heart’s white wine sauce.

Puff pastry served with shrimp, asparagus, and cherry tomatoes in a light champagne sauce.

Lamb meatballs in a lemon and rosemary sauce served with marinated fresh tomatoes.

Soft polenta, portobello, porcini, and truffles pure with aged balsamic and fresh tomatoes.

Spinach and Ricotta Dumplings in a Butter and crispy Sage sauce with Parmiggiano.

Wild boar sausage with broccoli di rabe, sun dried tomatoes and black olives.

Polpettine (small meatballs) of filet mignon, cherry tomatoes and broccoli, garlic, and extra virgin olive oil sauce.

Black squid ink pasta with rock shrimp, cherry tomatoes, and pesto cream sauce.

Angel hair pasta with shrimp, clams and calamari in a light marechiara sauce.

Veal scaloppini in white wine sauce topped with broccoli rabe, sun-dried tomato and fontina cheese.

Veal chop marinated, grilled served with sauteed spinach and wild mushrooms.

Crepes stuffed with spinach ricotta, topped with besciamella, tomato sauce and baked with Parmiggiano Reggiano.

Hearty vegetable soup with Swiss chard Savoy cabbage and cannellini beans.

Potato dumplings with creamy gorgonzola cheese and rosemary.

Pasta with fresh vegetables, garlic and Tuscan extra virgin olive oil.

Pan seared, drizzled with soya bean sauce served with spinach, orange and fennel salad.