| dinner | lunch |hors d'oeuvres | bar | wine | drinks |dessert | gluten free dinner |
| sunday brunch | sunday dinner buffet | sunday dinner a la carte |


Dinner Menu

to start

Lobster Bisque 9
With focaccia croutons and chive oil

Caprese 11
Fresh oven-dried tomatoes, house-made mozzarella, pesto finished with sea salt and extra virgin olive oil

Cesare Salad 8
Romaine lettuce, Reggiano Parmesan and house made croutons in a garlicky vinaigrette
… Add grilled shrimp +7

House Greens 7
Organic Greens with cherry tomatoes and roasted shallot vinaigrette

Grilled avocado 8
Topped with sautéed garlic, shallots, basil and olive oil, served with sourdough crisps

*Carpaccio di manzo 13
Thinly sliced beef tenderloin, raw onion, Reggiano, capers, avocado, lemon and truffle oil

Polpo 13
Grilled octopus over a bed of cous cous with dried tomato and zucchini with herb butter and mint oil

Warm artichoke and spinach dip 10
Served with toasted baguette

Mozzarella fritta 9
House-made mozzarella breaded and fried, served with pomodoro and pesto

Calamari fritti 12
Cornmeal dusted fried calamari and zucchini served with spicy aioli

Cozze all’ Ubriacco 12
Plump mussels steamed in beer (IPA) with spicy chorizo finished with whole butter

Individual sized pizzas from our stone hearth

di Parma 12
Tender prosciutto, goat cheese, rosemary, arugula and mozzarella

Margherita 11
Classic tomato, fresh mozzarella and fresh basil
Add spicy salami +3

Figaro 14
Figs, gorgonzola, crisp pancetta and truffle honey

Pine nuts 12
Caramelized onion, gorgonzola, smoked bacon and fresh pear slices and toasted pine nuts

alla caponata 13
braised eggplant, peppers, tomato and Kalamata olives, dotted with fresh ricotta cheese


Capellini al Pomodoro 15
Imported angel hair pasta tossed in light pomodoro
…Add shrimp +7

Tortellini 17
Fresh pasta rolled with mortadella ham and ricotta
in a sun-dried tomato and cream sauce

Ravioli alla Brasata 21
Braised beef short rib and ricotta filled pasta with mushroom and red wine demi-glace

Fettuccine alla Cavolofiore 17
Roasted cauliflower, garlic, and zucchini in olive oil with seasoned bread crumbs

Lobster Risotto 23
Topped with a tuft of truffled arugula and crisp shallots

Tagliarini all’anatra 22
With pulled braised duck leg, shiitake and black garlic

Wild boar Bolognese 25
With hand-made goat cheese ravioli

light entrées

Kitchen Salad 15
Large salad of local greens, grilled vegetables, chicken, tomato, olives, mozzarella, egg, prosciutto, crispy onions, with roasted shallot dressing

Insalata diBruno 14
Spinach leaves, creamy house-made mozzarella, with oven-roasted tomatoes fresh basil with sliced salumi and balsamic reduction

Arugula and apple salad 14
With julienned sliced smoked duck breast, roasted butternut squash, chunks of gorgonzola and candied pecans

PLT Burger 14
8 oz ground beef topped with mozzarella, butter lettuce, oven-dried tomatoes and crisp pancetta

Black Bean Burger 14
Served with avocado and lettuce and tomato and jalapeno/ ginger aioli

Panino alla Carnaccia 15
Braised short rib with caramelized onions and aged provolone cheese

Vegetable Panino 14
With aged cheddar and pesto

Artisanal cheeses and meats 16
A selection of imported salami, prosciutto and cheeses
With candied pecans and marinated olives and house-made caponata


Braised shortrib 32
Served over creamy gorgonzola gnocchi

Pan-Roasted duck breast 25
With figs and pearl onions over shiitake and roasted butternut squash

*Salmone 26
Faroe Island salmon seared crisp and served sautéed spinach lobster risotto and leek/herb butter

*Grilled Thick Pork Chop 29
Marinated in balsamic and fresh herbs, grilled and topped with garlic and herbs with spinach gnocchi

Pesce Spada 24
Grilled swordfish topped with tomato and black olive, red onion relish. Served over fettuccine al pesto

Pollo Val d’Oastana 22
Grilled chicken breast topped with prosciutto, sage and fontina served over barley and mushroom “risotto”

Chef/Owner Dan Butler
Gratuity of 18% will be added to parties of 6 or more.
*Health Department Warning: Consuming raw or undercooked foods
may increase your risk of contracting a food-borne illness

* Menu items, prices and availability are subject to change without notice.
Health Department Warning: Consuming raw or undercooked foods may increase your risk of contracting a food-borne illness.

© 2016 Piccolina Toscana. All rights reserved.