Ristorante Tosca, Washington DC http://www.toscadc.com/menu-dinner.

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September 2008 Dinner Menu

Salad/Appetizers
Pasta/Risotta/Soup
Main Course
Side Dishes
Menu Degustazione
Tuscan Style Tasting Menu

Salad/Appetizers

* Chef's Signature Dishes

Insalata mista organica delle fattorie al condimento di aceto balsamico $9.00

e olio novello
Organic mixed greens salad with balsamic vinegar and extra virgin olive oil dressing

*Insalata di radicchio e pere con terrina di Gorgonzola e noci candite $12.00

Salad of radicchio and Bartlett pears, with imported Gorgonzola cheese terrine
and toasted walnuts

*Prosciutto di Parma di Langhirano con fichi, prugne secche $16.00

e mandorle tostate
Imported Parma ham with black mission figs, prunes and toasted almonds

Caprese classica con Mozzarella di Bufala Campana e olio al basilico $14.00

Caprese salad with imported Buffalo Mozzarella and basil oil

Insalata di pomodori Heirloom con caprino tartufato, fagiolini gialli $13.00

e prosciutto croccante
Heirloom tomato salad with truffled goat cheese, yellow wax beans and crispy prosciutto

Capesanta arrosto avvolta in Prosciutto su salsina di piselli tartufata $15.00

e piselli stufati alle cipolle
Roasted scallops wrapped in Prosciutto on top of a truffled English pea puree
and sautéed peas with caramelized onions

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Pasta/Risotto/Soup

(Our fresh pasta is housemade daily)

Crema di zucca con gamberetti arrosto, gnocchetti di spinaci $13.00

e crema al Mascarpone tartufata
Kabocha squash soup with roasted rock shrimp, spinach dumplings
and truffeld Mascarpone mousse

Pasta alla chitarra integrale con salsa di pomodoro e pomodorini ciliegia $19.00
Housemade whole wheat square spaghetti with tomato sauce and cherry tomatoes

Linguine ai frutti di mare e pomodoro leggermente piccante $25.00

Linguini with a seafood assortment in a lightly spicy tomato sauce

Tortelli di Luganega e Taleggio su passatina di pomodoro e radicchio fritto $24.00

Crown shaped Tortelli filled with pork sausage and Taleggio cheese
served on top of a light tomato sauce and fried radicchio

*Ravioli ripieni di pomodoro e porri Olandesi su salsina di Pesto al basilico $24.00

Ravioli filled with organic tomato and Holland leeks on top of a basil Pesto sauce

Fettuccine con ragu di anitra Moulard e carciofi $24.00

Fettuccine with Moulard duck breast ragu and braised artichokes

*Ravioli di vitello, prosciutto e mortadella con il sugo d’arrosto al burro, salvia e $24.00
Parmigiano
Ravioli filled with roasted veal, prosciutto and pistachio mortadella
with a red wine reduction, butter, fresh sage and Parmesan cheese

*Risotto al Parmigiano Reggiano “La Villa”, limone $30.00

e pesto al prezzemolo e pinoli
Risotto with 30 month old organic Parmesan cheese with lemon juice
and parsley pine nut pesto

Main Course

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Stinco d’agnello brasato con Barolo e ragu di vegetali $36.00

su speztli allo zafferano e gremolatao
Braised lamb shank with Barolo wine and vegetable ragu
on top of a saffron flavored spatzle

Filetto di maiale alla griglia in crosta di spezie e porcini, $34.00

con cavoletti di bruxelles, cicoria piccante e salsa al tartufo nero
Grilled pork tenderloin in a rosemary and Porcini mushroom crust
with Brussels sprouts, sautéed chicory and black truffle sauce

Costoletta di vitello alla griglia con timballo di verze,, bietole all’agro $42.00
e salsa al rosmarino
Grilled rack of milk-fed veal with slow braised green cabbage, sautéed Swiss chard
and Rosemary sauce

Merluzzo dell’ Alaska in padella con finocchi confit, $36.00

patatine arrosto ed emulsione al vino rosso
Pan roasted Alaskan black cod with slow braised fennel,
olive oil mashed potatoes and red wine sauce

*Branzino del Mediterraneo con zabaglione all’aceto balsamico $32.00

e spinaci ai pinoli ed uvette
Roasted Mediterranean sea bass with a balsamic vinegar sabajon
and sautéed spinach with pine nuts and raisins

Side Dishes

Sautéed cauliflower $7.00

Sautéed mustard greens $7.00
Rosemary-garlic roasted potatoes $7.00
Panzanella salad $7.00
Warm spinach salad with pine nuts $7.00
Grilled zucchini “grandmother style” $7.00

Menu Gran Degustazione $95

(Tasting menus not available after 9:30pm)

(All dishes and wines are available a la carte)

with wine tasting add $55.00

Crudo di pesce alla “Tosca” $20.00

Tosca's interpretation of fish crudo three ways
Souvignon Blanc SudTirol “Tramin” 2007 $10.00

Astice in padella con baby granturco e bietola in salsina di vino bianco, $18.00
pinoli e cipollina
Roasted lobster served on top of baby yellow corn and rainbow chard
with a white wine and pine nut sauce
Terre di Tufi “Terruzzi&Puthod” 2006 $10.00

*Pappardelle alla carota biologica con ragu di coniglio locale e timo fresco $23.00
Carrot flavored pappardelle with a rabbit ragu in a white wine sauce and fresh thyme
Dolcetto Sandrone 2004 $11.00

Risotto al Barbaresco, salsiccia e tartufo nero $30.00

Risotto with Barbaresco wine, pork sausage and black truffle

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Barbaresco “Produttori del Barbaresco” 2004 $16.00

Controfiletto di agnello in crosta di erbette e olive, su insalatina tiepida di fagioli all’ $36.00
occhio, sale rozzo e salsa al rosmarino
Roasted local lamb loin with an olive and herb crust, on top of a warm black eyed pea salad
with coarse sea salt and rosemary wine sauce
Gianpaolo Motta “Giorgio Primo” 2001 $20.00

Tortino al cioccolatro con insalatina d’uva bianca e sorbetto al vino rosso $10.00
Chocolate cake with white grape compote and red wine sorbet
Recioto della Valpolicella “Bussola” 2004 $12.00

Tuscan Style Tasting Menu $70

(Tasting Menus not available after 9:30pm)

(All dishes and wines are available a la carte)

with wine tasting add $40.00

*Fegato grasso arrosto su marmellata di fragole locali, insalatina di fichi, Balsamico $24.00
e tartellette miste
Pan seared foie gras with local strawberry marmalade, fig salad and Balsamic vinegar
Chardonnay “Au Bon Climat” 2006 $12.00

Francobolli di caprino con salsa di barbabietole $24.00

e carpaccio di barbabietole gialle
Francobolli filled with goat cheese and thyme on top of a red beet sauce
and yellow beet carpaccio
Poggio al Morro “Enroci Santini” 2006 $12.00

Controfiletto di manzo Angus alla griglia con finferli allo scalogno, $38.00
rapini piccanti e salsa al Porto
Grilled Angus N.Y. strip with sautéed chanterelle mushroom,
lightly spicy broccoli rabe and Port wine sauce
Lagrein Colterenzio “Mantsch”Riserva 2004 $16.00

Tartelletta al granturco ripiena di mousse al limone e mascarpone, $10.00

marmellata di mirtilli e il suo gelato
Cornmeal tart filled with lemon-mascarpone mousse,
blueberry compote and blueberry ice cream
Moscato –Maculan- “Dindarello” 2006 $10.00

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