Current as of February 3, 2012
Zuppa della Sera 5.
soup of the evening
Tucci House Salad 6.
mixed greens, vegetables, balsamic vinaigrette
Caesar Salad 7.
whole leaf hearts of romaine, garlic croutons,
shaved parmesan, traditional caesar dressing
Radicchio & Spinach Salad 7.
radicchio & spinach tossed with local apples, pancetta,
rosemary pecans, maple-balsamic dressing
Shaved Beet Salad 7.
arugula, goat cheese, toasted walnuts,
tarragon dressing, served on a bed of shaved beets
Risotto Fritters 9.
fried risotto balls of saffron vegetable stock,
mozzarella, parmesan, served with spicy aïoli
Fried Calamari 10.
served with our house made aïolis
Prosciutto di Parma 13.
thin sliced dry cured italian ham, grana padano,
seasonal accompaniments, drizzled w/25yr. balsamico
Cheese Plate 15.
artisanal italian cheeses & accompaniments
Tagliatelle con Asparagi 17.
house made tagliatelle in a delicate asparagus sauce
with asparagus, basil, shallots, crispy prosciutto
Trofie al Pesto 18.
ligurian pasta tossed with olives & roasted cauliflower
in an arugula-lemon zest-walnut pesto
Fettuccine con Salmone Affumicato 20.
house made fettuccine tossed with house smoked salmon, sundried tomato,
chives, shallots, cream
Pappardelle Agnello 21.
fresh wide-noodle pappardelle tossed with house made
lamb ragù & wild mushrooms
Chicken Mezzelune 22.
house made “half-moon” style pasta filled with chicken, vegetables, parmesan & fresh herbs,
tossed in a brown butter sage sauce with scallions
Ravioli 23.
house made ravioli stuffed with shrimp, bay scallop, fresh vegetables, herbs, ricotta, mascarpone,
served in a shrimp tomato cream broth
Margherita Pizza 13.
tomato sauce, mozzarella, basil, roma tomatoes
Tuscan Burger 13.
half pound sustainable beef with farm fresh
trimmings, served with tuscan fries
add gorgonzola, smoked mozzarella, nueske’s
bacon, sautéed mushrooms 2./each
Dungeness Crab Bruschetta 14.
grilled ciabatta topped with dungeness crab,
avocado, lemon aïoli, tobiko caviar
Pizza della Settimana 14.
our weekly pizza selection
Terra Cotta Tiger Prawns 14.
four tiger prawns cooked “open-flame” style in
terra cotta with olive oil, sliced garlic, pepper flakes, served with grilled ciabatta
Pan Steamed Mussels 17.
tossed with plum tomatoes, roasted garlic, shallots, parsley, calabria pepper flakes, basil,
in a saffron pomodoro wine sauce, served with grilled ciabatta
Padella 22.
mediterranean-style paella of chicken, sausage, shrimp, bay scallops, mussels,
clams, calamari, tomatoes, peppers, saffron rice
Balsamic Roasted Chicken 24.
balsamic-marinated & roasted deboned half chicken served with
garden vegetables & fingerling potatoes
Duck Breast 23.
pan seared duck breast sliced & served with roasted
pumpkin & sage risotto, topped with fig demi
Herbed Roasted Salmon 25.
roasted salmon over celery root & marcona almond purée, market vegetables,
topped with truffle sauce
Sea Scallops 24.
three large pan seared fresh maine sea scallops
served with a bed of belgian endive, apples, crispy red beets & pancetta,
drizzled with lemon butter sauce
Cioppino 26.
stew of clams, shrimp, salmon, white fish, scallop, mussels & tomatoes,
served with grilled ciabatta
Rack of Wild Boar 26.
grilled wild boar served with a farro pilaf of pancetta, raisins, spinach & shallots,
drizzled w/port wine demi
Halibut 27.
pan seared halibut served with sautéed swiss chard,
pumpkin phyllo crisp & spiced cranberry gastrique
Filet Mignon 28.
pan seared 7 oz. filet mignon topped with
port wine sauce, served with your choice of contorni