Baked Robiolo: preparing, plating, presented
| dinner | lunch |hors d'oeuvres | bar | wine | drinks |dessert | gluten free dinner |
| sunday brunch | sunday dinner buffet | sunday dinner a la carte |
Piccolina Toscana Menus
Piccolina Toscana’s focus is on creating small plates of authentically Italian dishes.
Artfully-plated small portions allow for presentation of bolder flavors; diners have
the opportunity to taste a broader palate of flavors in a single meal.
Menus will be updated seasonally. Signature menu items include: bacala croquette—
salt-cod croquettes with horseradish aioli; olive fritte filled with sun-dried tomatoes
and gorgonzola, cornichons, onions and pesto fonduta; ravioli alla brasata—braised
beef short rib filled pasta with mushroom and red wine demi-glace; roasted chicken,
chorizo and porcini mushroom risotto; caciucco—a rich Ligurian seafood stew
simmered in saffron broth with grilled piadina and garlic aioli.
Included in the small plates options are exotic salumi and artisanal cheeses,
including burrata—hand-made un-spun mozzarella sliced and served with roasted
peppers and fresh basil pesto. Hand-rolled pastas are a hallmark of Piccolina
Toscana. Stone-hearth pizzas, soups and salads round out the menu.
The new open-display dessert kitchen is indicative of how big a part dessert plays in
the Piccolina Toscana experience. Diners can watch seasonal desserts being made or
select from a daily-changing selection of a half-dozen gelati. In fact, dessert-only
diners often drop in for late night pumpkin beignets with caramel dipping sauce.
Piccolina Toscana offers great wines at every price point. Many selections are from
boutique wineries that are outside the mainstream; in other words, wineries that
focus on good wine, not advertising. Piccolina Toscana stocks only premium spirits and
its cocktail menu changes seasonally.