Tuscany

Lunch: Mon-Fri 11:30am-3:00pm
Sat: 5:00-12:00am
Sun: 5:00-11:00am

 

Primi

Chilled English Cucumber Soup
Paper thin fennel, yellow and red carrots and spicy crema

Tuscan Salad
Green and purple beans, heirloom tomatoes, zebra tomatoes, cucumbers Olives, goat cheese, and tomato sorbet

Eggless Caesar Salad
Baby red and green romaine, tuscan croutons and parmesan

Boston Bibb and mache
Shaved onion with a ‘shower’ of Maytag blue cheese and walnut vinaigrette

Pan roasted Mussels
In a summer broth

Flatbreads

Arthur Avenue
Roasted tomato, olive oil and garlic, mozzarella and parmesan

Bronx Bomber
Roasted tomato, mozzarella with thinly slice pepperoni

Yellow Tomato Margherita
Roasted tomato, mozzarella and parmesan breadcrumb

The Tuscan
Proscuitto, fontina, gorgonzola, fig jam And rosemary herb

Sides

Squash Blossom Risotto Aspargus
Sautee Broccolini Honeyed sweet potato Polenta

 



Secondi

Handcrafted Potato Gnocchi
Roasted plum tomato sauce, basil and parmesan or Bolognese

Spaghetti Polpettine ‘Brooklyn’ Style
Handcrafted meatballs and roasted tomato sauce basil and parmesan reggiano

Orecchiette
Spicy garlic oil, sausage and broccolini

Ravioli Mezzaluna
Sweet pea, parmesan, marscapone cheese, mushroom brodo Stir-fry of Spring vegetables

Lobster Ravioli
Spring pea puree, lobster burro fusso

Shrimp and Lobster Risotto
Asparagus tips

Charr Grilled Tuna
watermelon radish, wasabi spaetzle, sweet soy jus

Chilean Seabass
Wrapped in proscuitto, braised baby Spring carrots, herb burro fusso

Swordfish Picatta
Shrimp, caperberries, artichokes, tomatoes, lemon burro fusso Artichoke potato hashbrown

Crab Crusted Halibut
Creamed spinach, beans, fried cherry tomatoes

Atlantic Salmon
Couscous crab salad, tomato water, fennel

Kurbeuta Pork
Braised pork shank, honeyed sweet potato polenta, walnut microgreen salad

Tuscan Pot Pie
Grilled paillard chicken, pancetta, shallots, shrimp, herb cheese crust

The Two Way Lamb
Lamb chops, Marscapone chive grits, lamb confit, white and green asparagus

Tenderloin
Cheddar corncakes, braised shortribs, dandelion greens, figs

Osso Bucco
Squash blossom risotto, fried basil

Tuscan Cut
Bakers oven potatoes, broccolini, red wine jus, crispy mushrooms

Consuming Raw or Undercooked Meats, Poultry, Shellfish or Eggs May Increase the Risk of Foodborne Illness.

 

Flatbreads Menu

Click here for Lunch Menu
Click here for Dinner Menu
Click here for Dessert Menu

 

Flatbreads

'Never trust a round pizza'
-Todd English


Arthur Avenue
roasted tomato, olive oil and garlic, mozzarella and parmesan


Bronx Bomber
roasted tomato, mozzarella, with thinly sliced pepperoni


Margherita
fresh mozzarella, roasted tomato and basil


Meatball
roasted tomato, fontina and parmesan bread crumb


White Clam
littlenecks, parmesan cheese, pancetta, oregano & garlic


Bianco
ricotta, fresh spinach, broccoli rabe & garlic


Spicy Chicken
chicken sausage, roasted peppers & rosemary


The Tuscan
prosciutto, fontina, gorgonzola fig jam & rosemary herbs

 

Dinner Menu

Click here for Lunch Menu
Click here for Flatbreads Menu
Click here for Dessert Menu

 

Primi

Chilled English Cucumber Soup
Paper thin fennel, yellow and red carrots, yogurt curry panna cotta

Caprese Salad
Sliced tomato, fresh mozzarella, basil and extra virgin olive oil

Caesar Salad
Baby red and green romaine, eggless Caesar dressing, Tuscan croutons and parmesan

Boston Bibb and Mache

Red onion with a ‘shower’ of Maytag Blue and walnut vinaigrette

Tuscan Salad
Hericot Verts, zebra tomatoes, cucumbers, olives, goat cheese, and tomato sorbet

Antipasto
Seasonal marinated vegetables, meats and cheeses

Herbed Gnocchi
Olive and tomato confit

Crab Stuffed Squash Blossom’s
In a room temperature pomodoro sauce

BBQ Duck
Truffle potato smear, brioche,five spice foie gras

Pan Roasted Scallops
Meyer lemon risotto, tangerine honey glaze, roasted pinenuts

Nori Wrapped Tempura Shrimp
Cucumber, citrus gastric

Spicy Calamari
Crispy fried calamari with a hint of lemon, tossed in a spicy aioli

Oysters
Blood orange , black pepper granita

Pan Roasted Mussels
In a summer broth


Sides

Polenta
Creamy Mashed
Farro Risotto

Mushroom Ragu
Garlicky Spinach
Bacony Greens


Secondi

Handcrafted Potato Gnocchi
Roasted plum tomato sauce, basil and parmesan or Bolognese

Spaghetti Polpettine ‘Brooklyn’ Style
Handcrafted meatballs and roasted tomato sauce basil and parmesan reggiano

Orecchiette
Spicy garlic oil, sausage and broccolini

Ravioli Mezzaluna
Sweet pea, parmesan, marscapone cheese, mushroom brodo Stir-fry of Spring vegetables

Lobster Ravioli
Spring pea puree, lobster burro fusso

Shrimp and Lobster Risotto
Asparagus tips

Charr Grilled Tuna
watermelon radish, wasabi spaetzle, sweet soy jus

Chilean Seabass
Wrapped in proscuitto, braised baby Spring carrots, herb burro fusso

Swordfish Picatta
Shrimp, caperberries, artichokes, tomatoes, lemon burro fusso Artichoke potato hashbrown

Crab Crusted Halibut
Creamed spinach, beans, fried cherry tomatoes

Atlantic Salmon
Couscous crab salad, tomato water, fennel

Kurbeuta Pork
Braised pork shank, honeyed sweet potato polenta, walnut microgreen salad

Tuscan Pot Pie
Grilled paillard chicken, pancetta, shallots, shrimp, herb cheese crust

The Two Way Lamb
Lamb chops, Marscapone chive grits, lamb confit, white and green asparagus

Tenderloin
Cheddar corncakes, braised shortribs, dandelion greens, figs

Osso Bucco
Squash blossom risotto, fried basil

Tuscan Cut
Bakers oven potatoes, broccolini, red wine jus, crispy mushrooms

Consuming Raw or Undercooked Meats, Poultry, Shellfish or Eggs May Increase the Risk of Foodbor ne Illness.

 

Desserts, Cordials and Teas

Click here for Lunch Menu
Click here for Dinner Menu

 

Desserts

Honey Almond Panna Cotta
with Roasted Apricots and a Rosemary Biscuit

Orange Caramel Crème Brulee
with Pistachio Biscotti

Lemon Meringue Tart
with Raspberry Sauce

Pineapple 'Upside-Down' Tart
with a Rum and Almond Sugar Shell

Apple, Strawberry and Rhubarb Crisp
with Almond Crumb Topping and
Tahitian Vanilla Ice Cream

Baked Chocolate Mousse
with Buried Bananas and
Chocolate Zabaglione

Fallen Chocolate Cake
with Raspberry Puree and
Tahitian Vanilla Ice Cream

Premium Gelato
with Biscotti

Seasonal Sorbets

Port

Grahams Six Grapes
Warres 'Otima'
Grahams 10 Year Tawny
Quinta de Noval
Warres 'Nimrod'
Fonseca 20 Year Tawny
Rozes 1991 LBV
Warres 1977



Coffees

Coffee
Espresso
Double Espresso
Capuccino
Latte
 



Justin Lloyd Loose Tea

Egyptian Chamomile
Tahitian Vanilla
Artist's Blend
Sweet Orange
Earl Grey
English Breakfast
Ginger Citrus Spice



 

In order to offer the freshest ingredients, all menus are subject to change.
Please call the restaurant directly to confirm availability of the items listed on this website.
Thank you.

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