Dinner Menu - BV Tuscany Italian Ristorante

Eggplant with ricotta cheese plum tomato sauce and parmiggiano

Steamed asparagus topped with speck, fontina cheese and parmigginao

Fried calamari with spicy tomato sauce

Puff pastry served with shrimp, asparagus, cherry tomatoes in a light champagne sauce

Lamb meatballs in a lemon and rosemary sauce served with marinated fresh tomatoes

Soft polenta, portobello, porcini and truffles pure with aged balsamic and fresh tomatoes

Tripe stewed with white wine, rosemary fresh tomatoe sauce, parmiggiano

Clams in a light tomato, garlic and basil sauce

Wild boar sausage with broccoli di rabe, sun dried tomatoes and black olives

Thinly sliced raw Filet Mignon with arugula, shaved parmiggiano and lemon vinaigrette

Spinach and ricotta dumplings in a butter and crispy sage sauce with parmiggiano

Served with our own cocktail sauce and lemon

Hearty vegetable soup with swiss chard savoy cabbage and cannellini beans

Romaine lettuce with croutons and Parmiggiano home made Caesar dressing

Baby arugula, poached pears, walnuts, Portobello, gorgonzola light vinaigrette

Fresh Mozarella, Tomatoe and Roasted peppers

Endive, radicchio, arugula and sliced tomatoes in balsamic vinaigrette, topped with shaved Parmiggiano Regianno

Crepes stuffed with ricotta and spinach baked with besciamella, tomato sauce and parmiggiano reggiano

Homemade fettuccine pasta with mushrooms and truffle oil

Potato dumplings with creamy gorgonzola cheese and rosemary

Polpettine (small meatballs) of filet mignon, cherry tomatoes and broccoli, garlic and extra virigin olive oil sauce

Penne pasta with tuscan hearty meat sauce

Lingune pasta, little neck clams, olive oil, garlic, white wine and hot pepper flakes

Angel hair pasta with shrimp, little neck clams, calamari in a marechiara sauce

Whole wheat pasta served with a fresh vegetable, garlic and Tuscan extra virgin olive oil

Large tubular pasta in a light tomato sauce, vodka and touch of cream

Black squid ink pasta with rock shrimp, cherry tomatoes, pesto cream sauce

Plum tomato, basil and garlic

Boneless chicken with hot italian sausage, rosemary, garlic, hot cherry peppers and broccoli

Pounded Chicken Breast lightly breaded in Parmigiano and sauteed with Shallots, Artichoke hearts, White Wine Sauce

Cornish hen marinated in white wine, rosemary, garlic, flattened char-grilled

Fillet of sole sauteed in a lemon, garlic and butter sauce

Zucchini-Potato crusted salmon, with spinach, potatoes

Jumbo shrimp served with linguine pasta scampi sauce

Jumbo shrimp wrapped in prosciutto, pan seared and served over broccoli rabe, tuscan white beans and plum tomato sauce

Pan seared, drizzled with soy bean sauce served with sauteed spinach, orange and fennel salad

Veal scaloppini in white wine sauce topped with broccoli rabe, sun-dried tomato & fontina cheese

Veal scaloppini sauteed with lemon, butter, capers in white wine sauce

Served sliced with porccini mushrooms and cognac sauce

Rack of lamb roasted with mustard herb crust and served with sauteed asparagus and roasted potato in a chianti demi glace

Veal chop marinated, grilled served with sauteed spinach and wild mushrooms

Sauteed