The Spring Season Menu


Zuppa del giorno soup of the day (ask your server). Small soup$5.00 Large bowl $8.00


Baccelli fresh fava beans tossed with shaved Pecorino cheese, toasted walnuts and Tuscan oil. $10.00
Fritto Misto crispy fried calamari with shrimp and green zucchini, marinara sauce. .$12.00


Balsamica mixed greens tossed with olive oil and balsamic vinegar (add chicken $3.00)$7.00
Spinaci baby spinach tossed with shaved aged ricotta cheese on roasted sliced red beets, herbs oil $9.00
Pera julienne pear tossed with Pecorino Toscano, arrugola, pistachio oil on a balsamic poached Bosc pear.$10.00


( Lunch Special Only served with small soup & crispy matchstick potatoes ~ until 2:30 p.m.)

Focacietta Porco with sliced roasted pork loin, and fresh fennel and Italian cabbage cold slaw. $10.00
Focacietta Pollo grilled chicken, with mushrooms, Italian ham and Italian fontina cheese. $10.00
Focacietta Caprese housemade fresh mozzarella, tomato and basil. $10.00


Margherita tomato sauce, basil, oregano and mozzarella cheese. $12.00
Pepperoni tomato sauce, mozzarella cheese and Pepperoni. $13.00
Capricciosa tomato sauce,mozzarella cheese, artichokes, ham and mushrooms. $14.00


Rigatoni tossed with eggplant,fresh milk mozzarella cheese in a basil marinara sauce. $13.00
Gnocchi Piccanti sauteed garlic,scallops, shrimp and red crushed pepper marinara sauce.$14.00
Lasagna green zucchini and spring baby artichokes baked with aged shaved ricotta and red wine sauce. $15.00
Pici with Italian sausage and dry porcini mushrooms ragout $16.00
Tagliatelle spinach pasta with our slow braised beef ragout.$15.00
Bavettine folded in garlic butter, parmesan cheese, baby artichokes and diced breast of chicken.$17.00
Ravioli hand-made crab ravioli in a butter lemon zest sauce topped with garlic shrimp.$17.00


Petto grilled breast of chicken on garlic spinach and roasted turnips.$18.00
Arista authentic rosemary roasted pork loin with sliced baked potatoes and sauteed Italian rapini.$19.00
Pesce pan fried orange roughy with lemon and black olives in a white wine sauce. $20.00
Tagliata grilled and sliced beef tenderloin on marinated Portobello mushrooms and tomatoes. $23.00


Panna cotta cooked reduce sweet cream on espresso granite and warm dark chocolate sauce.$8.00
Caramellata Prosecco poached pear glazed with caramelized sugar, served with vanilla ice cream.$8.00

Please no substitutions or changes.
Credit Cards Welcomed.Split charge of $1.00 X item.$15.00 minimum per card.
Executive Chef/Owner: David Giani
Manager/Owner: Dawn Gray Giani

Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.