Estrusca Cucina Toscana Menu

Pasta Special of the Day

Risotto Special of the Day

Gamelli Pasta

with julienne pancetta, asparagus, artichokes hearts and roasted tomato scented with roasted garlic and virgin olive oil

Spaghetti Veal Bolognese

Ravioli

filled with squash, eggplant, sweet peppers and ricotta cheese veiled by diced plum tomato, onion, basil and extra virgin olive oil

Spinach Pasta

stuffed with three cheeses, spinach and prosciutto topped with parmigiano cream and tomato fondue

Squid Ink Linguine Marechiate

with shrimp, scallops, clams and mussels

Lobster Risotto

with spinach, yellow tear drop tomato and trout caviar

Baby Red and Green Romaine, Arugula, Radicchio, Watercress and Endive Salad

with oven-roasted tomatoes and pecorino cheese

Minestrone of Escarole, Butter Beans and Vegetables

Panzanella Salad

with red and yellow teardrop tomato, red onion, basil, focaccio crouton and parmigiano cheese crisp

Tender Baby Frisee

with sliced pears, gorgonzola, caramelized walnuts and currants with roasted shallot vinaigrette

Creamless White Asparagus Soup

with crabmeat and truffle oil, garnished with crispy julienne carrot and celery

Imported Campania Buffalo Mozzarella, Vine Ripened Tomatoes, Basil and Fondo di Toscana - Extra Virgin Olive Oil

Fried Calamari and Smelt wit a Cilantro Orange Horseradish Dipping Sauce

Antipasto Plate Featuring a Selection of Prosciutto de Parma, Cured Italian Meats, Imported Cheeses, Roasted Peppers and Marinated Vegetables

Scallops and Prawns Wrapped in Prosciutto

served on cannellini beans with a lemon-rosemary vinaigrette

Black Pepper Crusted Tuna Loin

with fennel, orange and pistachio salad

Beef Carpaccio

with crimini mushroom salad, shaved parmigiano cheese, olive oil and aged balsamic reduction

Grilled Diavolo Spring Chicken, Spring Vegetable Ratatouille, Parsnip Puree and Orange Glaze

Jumbo Shrimp Scampi

served with grilled vegetables and roasted mashed fingerling potatoes

Seared Mediterranean Branzino, Saffron Braised Fennel, Smoked Bay Scallop and Beluga Lentil Salad

Grilled Halibut and Roasted Sweet Pepper Tapenade, Sugar Snap Peas, Nicoise Olives, Red and Yellow Grape Tomatoes

with barolo wine and lemon oil

Herb Seared Roast Pork Tenderloin Wrapped

with pancetta, sauteed shallots in moscadello wine with fingerling potatoes, sweet and pungent peppers and roasted garlic in a natural pan sauce

Veal Chop Milanese Classico, Mixed Baby Green Salad and Sliced Tomato

Lobster, Shrimp, Scallop and Seafood Mixed Grill

with broccoli rabe and roasted herb fingerling potatoes

Sun Dried Tomato and Pine Nut Crusted Rack of Lamb, Garlicky Spinach, Julienne Carrot and Chickpea Polenta Croquette in Fig Essence Sauce

Grilled Fillet Mignon, Balsamic Marinated Grilled Portobello Mushroom and Rosti Potato in Gorgonzola Demi-Glace