Toscana Italian Bistro - Vollständiges Menü

Marsala wine, mushroom, garlic, diced peppers, onion, served with parpadella.

Fresh with exotic fruit aromas and flavors of apple and pear.

This ripe, lush, direct Chardonnay is a classic Sonoma expression of the grape, with overt tropical fruit and apple flavors, rich toasty oak notes and a crisp, supple finish.

Fresh aromas of white fleshed fruit and citrus peel. Smooth and fresh with an elegant mineral element.

This clean, medium bodied wine is fresh, crisp and balanced, with ripe melon, pear and apple flavors offset by subtle, toasty oak nuances underscored by a fine acidic note.

Distinctive notes of ripe strawberries, rose petals and citrus fruit. Crisp, clean and elegant.

The flavors of peach, spicy pear and citrus meld together in a rich core, developing a round mouth-feel which complements its crisp, clean finish.

This classic expression of the Cortese grape is delicate and refined, with lean, subtle pear and white ruit flavors and a fragrance of acacia blossoms offset by notes of almonds.

Dry, light and crisp with delicate and pleasing floral and fruit scents.

Distinctly soft and approachable yet crisp and fruit-forward. This wine offers aromas of peach, apricots and spice with intense fruit flavors of red apple and peach.

A light bodied wine with hints of ripe citrus and melon with a refreshing crisp finish.

Spicy, strawberry-citrus aromas. The flavors are bright, sweet and refreshing.

A lively ruby red wine that expresses character, freshness and terroir, and is laden with aromas of cherry and violet.

Crimson red with purple hues and aromas of dark black fruit, the palate is dominated by plum and raspberry fruit flavors with hints of spice and vanilla.

Medium bodied where floral and fruity notes lead towards a finish of slightly spicy scents of white pepper and hazelnuts.

Soft in character with hints of red berries and cherries.

Deep and bright red in color, aromas of cherry and black currant. Spicy flavors and a lively finish.

Deep red in color, with violet hues. Red fruits such as plums and raspberries.

Ripe fruit aromas of black plum, blueberry and cherry mixed into a bouquet of roasted hazelnut, vanilla and coconut. Mature and round on the palate with a generous fruit signature and a soft finish.

Aromas of plum and blackberry with flavors of black pepper and vanilla.

Deep ruby red in color with fresh fruit and floral aromas, medium-bodied and smooth, with a lingering finish.

Aromas of dark berries including boysenberries and raspberries with a sweet entry of brown sugar and molasses followed by a bit of orange zest and coriander.

Mozarella, prosciutto, ricotta cheese, caramelized red pepper, tomato, evoo, balsamic, parmesan reggiano, ltalian herbs.

White wine lemon butter sauce with capers, lemon infused artichoke hearts garlic served over parpadella.

Fresh tomatoes, basil, evoo, Italian spices, shaved parmesano reggiano cheese.

Endive, radicchio, avocado, fresh grape tomato, marinated peppers, artichoke hearts, 15 years old aged padanno.

Crispy romaine, walnuts, gorgonzola, evoo, balsamic, Italian herbs.

Served with a spicy marinara sauce and fried zuccini.

Pasta, Angus beef, ricotta, mozzarella, parmigiana, tuscan herbs, san marzano tomato sauce.

Three layers of egg plant and fresh mozzarella baked in tomato sauce served with penne.

Tossed in a creamy prosciutto sauce.

Tossed in a creamy alfredo sauce.

Prosciutto di Parma mozarella, goat cheese, mushroom, in a veal reduction sauce marsala wine served over sauteed spinach penne.

Flat egg noodle wrapped around 4 cheese topped with fresh mozzarella and san marzano tomato sauce.

Tossed in a creamy prosciutto tuscan style sauce.

Homemade polenta with your choice of meat sauce or creamy pepper gorgonzola sauce.

Fried mozzarella baked in san marzano tomato sauce topped with parmesan.

Endive, radicchio, fresh mozzarella, marinated pepper, olives, artichoke hearts cucumbers, tomatoes, onion, 15 year old shaved.

White wine lemon butter sauce with capers, lemon infused artichoke hearts garlic served over parpadella.

Chicken stuffed with crabmeat Italian herbs, in a lemon fusion sauce, served over parpadella.

Lobster claw, mussels, calamari, shrimp, crab meat, steamed grouper, clams, in a chunky san marzano tomato sauce linguini.

Mussels in a scampi or marinara sauce.

Fresh tomato, basil, mozzarella, evoo, balsamic, roasted red pepper.

Served in a creamy gorgonzola sauce.

Eggplant stuffed with ricotta and mozzarella baked in a tomato sauce served over penne.

Italian bread crumb seasoning san marzano tomato sauce topped with fresh mozzarella served over spaghetti.

Italian bread crumb seasoning san marzano tomato sauce topped with fresh mozzarella served over spaghetti.

Marsala wine, mushroom, garlic, diced prosciutto peppers, onion, served with parpadella.

Served in a tuscan creamy prosciutto sauce.

Mushroom, shrimp, lobster claw, mussels, sundried tomato, crab meat, broccoli in a light alfredo sauce over fettuccini.

Lobster, Sway, Shrimp crab meat mussels sauteed in a spicy tomato sauce served over linguini.

Proscuitto, eggplant, roasted red peppers, ricotta, mozzarella, mushroom, served in a creamy tomato sauce over penne.

Topped with prosciutto, ricotta, spinach and mozzarella in a lemon and mushroom sauce served over penne.

Chicken breast sautéed with tomato, basil, Italian spices, fresh mozzarella served over penne.

Delicate white fruit and apple aromas. Flavors are offset by notes of acacia blossoms and almonds. The texture is crisp and vibrant with a well-balanced, bright acidity and a clean, fresh finish.

Blackberry and cherry flavors with aromas of vanilla and cedar.

Aromas of red cherry, plum and blackberry fruit with a round full mouth feel and a fruit focused finsih..

Strawberry and cherry aromas with hints of mint, cola and vanilla.

Aromas of cherry, cinnamon, and garden herbs with rich flavors of strawberry and seasoned French oak.

Supple fragrances of almonds and violets.

Rich flavors of berry and black cherry with hints of vanilla.

Notes of cedar and warm baking spice with flavors of berry, compote, rose petals and spice.

Dense tannins are soft and silky, a rich setting for juicy fruit flavors of dark plum mingling with notes of dark chocolate and vanilla oak. A Napa Valley Classic.

Unoaked, apple and pear on the nose, with apple, peach and pear on the palate.

Pear, flint and white flower notes with a creamy and luscious mouth feel.

Pale straw in color, well balanced with crisp acidity and delicate flavors of peach, melon, pear and lime zest.

Citrus fruit, orange peel and fresh fig delight the nose, while golden apple and mango accompianied by honey and bread crust hit the palate.

Fresh honey and white flowers, elegant and rich. A pure expression of Burgundy.

Pale straw gold in color with floral, white fruit notes on the nose, well balanced with a hazelnut finish.

A full and harmonic wine, the bouquet verges on dried fruit, violet, blackberry, raspberry and hints of spices coming from the barrels. A very refined and prestigious wine.

Concentrated and muscular with Nebbiolo aromas of black cherry and licorice with clean soft tannins.

The texture is smooth, the flavors are sweet prune, cassis, licorice, mulberry and black raspberry with ripe tannins.

Deep ruby red in color with an intense bouquet of red berries offset by notes of leather and incense.

Blueberry and mineral aromas with hints of new oak, full bodied and silky tannins.

Very deep garnet color, delicate bouquet with hints of spices and walnuts.

Dense ruby/purple color, stunning purity, subtle notes of smoke, black currants, blackberries, spring flowers and toast, good acidity and ripe tannin.

Flat egg pasta tossed in a proscuitto creamy tuscan tomato sauce topped with grilled chicken and shaved asiago.

Served in our Homemade san marzano tomato sauce.

In a creamy tomato pesto sauce with fresh mozzarella.

Served in san marzano tomato sauce.

Veal topped with crabmeat, shrimp, mozzarella sautéed with mushroom in a lemon sauce served over penne.

Jumbo shrimp wrapped in prosciutto, in a lemon fusion sauce served over sauteed spinach polenta caramelized peppers.

Out of shell, served in a creamy gorgonzola sauce topped with mozzarella.