BV Tuscany Ristorante Menu

Side of Penne

Side of Spaghetti Pomodoro

Side of Sauteed Spinach

Side of Polenta Parmiggiano

Side of Broccoli Rabe

Ribollta Soup

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

Zuppa Del Giorno

Soup of the day.

Insalata Di Caprino

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

Caesar Salad

Romaine lettuce with crouton and Parmiggiano homemade Caesar dressing.

Insalata Caprese

Fresh mozzarella, sliced tomato, roasted peppers, balsamic vinegar and olive oil.

Rughetta Con Pera Salad

Baby arugula, pears, walnuts, portobello, Gorgonzola and champagne vinaigrette.

Tre Colore Caterina Salad

Endive, radicchio, arugula and sliced tomatoes in balsamic vinaigrette, topped with shavings of Parmiggiano.

Eggplant Rollatini

Eggplant with ricotta cheese and plum tomato sauce.

Polpettone Della Nonna

Lamb meatballs in a lemon and rosemary sauce.

Trippa Alla Florentina

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

Salsiccia Di Cinghiale

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

Asparagi Con Fontina and Speck

Steamed asparagus topped with speck, fontina cheese and Parmiggiano.

Calamari Fritti

Fried calamari with spicy tomato sauce.

Carpaccio di Manzo

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

Zuppa Di Clams

Clams with a light tomato garlic basil sauce.

Spaghetti Pomodoro

Plum tomato, basil and garlic.

Rigatoni Alla Vodka

Pasta in a vodka tomato cream sauce.

Crespelli Alla Florentina

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

Penne Stracsicate

Tuscan hearty meat sauce with Parmigiano Reggiano.

Linguine Alla Vongole

Little neck clams, olive oil, garlic, white wine and hot pepper flakes.

Ravioli of the Day

Whole Wheat Penne

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

Capellini Tutti Mare

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

Pappardelle Pisa

Polpettine, small meatballs, of fillet mignon, mushrooms in a light tomato sauce.

Risotto of the Day

Polleto Alla Griglia

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

Galleto Al Mattone

Cornish hen marinated in white wine, rosemary, garlic, flattened and char-grilled.

Pollo Alla Toscana

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

Filetto di Sogliola Alla Mugnaia

Fillet of sole sauteed with lemon and butter.

Scaloppini Alla Benny

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

Salmone in Zucchini

Zucchini-potato crusted salmon, tomato, Gaeta olive, with spinach.

Yellow Fin Tuna

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

Gamberi Toscana

Jumbo shrimp wrapped in prosciutto, pan seared and served over broccoli rabe, Tuscan white beans and plum tomato drizzle with herb oil.

Tagliata Alla Fiorentina

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

Vitello Grigliato

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

Agnello Alla Chianti

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