Pre-theater Tasting Menu

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Ristorante Tosca, Washington DC

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http://www.toscadc.com/menu-tasting.shtml

ABOUT | MENUS | SERVICES | RESERVATIONS | CONTACT

September 2008 Pre-Theater Menu Pre-Theater Tasting Menu

9/23/2008 8:50 AM

Ristorante Tosca, Washington DC

2 of 3

http://www.toscadc.com/menu-tasting.shtml

First Course Crema di zucca con gamberetti arrosto, gnocchetti di spinaci e crema al Mascarpone tartufata Kabocha squash soup with roasted rock shrimp, spinach dumplings and truffled Mascarpone mousse Insalata mista organica delle fattorie al condimento di aceto balsamico e olio novello Organic mixed local greens salad with balsamic vinegar and extra virgin olive oil dressing Insalata di radicchio e pere con terrina di Gorgonzola e noci candite Salad of radicchio and Bartlett pears with imported Gorgonzola cheese terrine and toasted walnuts Prosciutto di Langhirano con Mozzarella fresca fatta in casa e valeriana all’ olio e limone Imported Parma ham with housemade fresh Mozzarella cheese

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

*Ravioli ripieni di pomodoro e porri Olandesi su salsina di Pesto al basilico Ravioli filled with organic tomato and Holland leeks on top of a basil Pesto sauce

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

Second Course

*Ravioli di vitello, prosciutto e mortadella con il sugo d’arrosto al burro, salvia e Parmigiano Ravioli filled with roasted veal, prosciutto and pistachio mortadella with a red wine reduction, butter, fresh sage and Parmesan cheese Scapinasch tradizionali dell’ Alta Valsassina con ricotta e uvette al burro, salvia e Parmigiano Lake Como Valley’s traditional ravioli of aged ricotta and raisins, with butter, sage and Parmesan sauce Francobolli di caprino con salsa di barbabietole e carpaccio di barbabietole gialle Francobolli filled with goat cheese and thyme on top of a red beet sauce and yellow beet carpaccio *Risotto al Parmigiano Reggiano “La Villa”, limone e pesto al prezzemolo e pinoli Risotto with 30 month old organic Parmesan cheese with lemon juice and parsley pine nut pesto *Branzino del Mediterraneo con zabaglione all’aceto balsamico e spinaci ai pinoli ed uvette Roasted Mediterranean Sea bass with a balsamic vinegar sabajon and sautéed spinach with pine nuts and raisins Pesce del giorno alla griglia con vegetali biologici Daily selection of available grilled fish served with Chef’s selection of organic vegetables

9/23/2008 8:50 AM

Ristorante Tosca, Washington DC

3 of 3

http://www.toscadc.com/menu-tasting.shtml

Filetto di maiale alla griglia in crosta di spezie e porcini, 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 Salsiccia di anatra alla griglia con cime di rapa all’ aglio arrosto, patate e salsa al rosmarino Roasted duck sausage with sautéed broccoli rabe, roasted potatoes and Rosemary-wine sauce

Dessert

*Tiramisu tiepido alla Cesare Chef’s modernized tiramisu with cold mascarpone cream, espresso soaked cake and warm cappuccino zabaglione Gelati Homemade daily selection of ice cream Sorbetti Homemade daily selection of sorbet Gelato al Gorgonzola con sedano candito e rosmarino fritto Gorgonzola cheese ice cream with candied celery and sweet fried rosemary Semifreddo al cioccolate con tegola integrale e salsa al Vin Santo Chocolate semifreddo with whole wheat tuille and Vin Santo sauce *Chef's Signature dishes

9/23/2008 8:50 AM

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