Dinner at Toscanos

mitili con lo zenzero

Salt Spring mussels simmered in cream, white wine, ginger and lemongrass

Tiger prawns sautéed with shallots and garlic in a sambuca cream sauce

Crab cakes served with a butter cream sauce and balsamic reduction

Deep fried calamari, scallops, prawns and lemons

Thinly sliced beef tenderloin served with arugula, parmesan, capers and dijon aioli

An assortment of prosciutto, salami, bresoia, fresh mozzarella, olives, artichokes and roasted red peppers

LE MINESTRE · SOUPS

Traditional Italian vegetable soup with pasta

A fine cream soup with wild mushrooms

INSALATE · SALADS

insalate cesare

Romaine, parmesan and croutons in a classic dressing

6.95

insalate caprese

Thinly sliced tomatoes and bocconcini with mixed greens and fresh basil

7.25

insalate di spinaci

Fresh spinach, artichoke hearts, mushrooms and parmesan with a pancetta vinaigrette

7.25

insalate di mediterranean

Mixed greens with olives, feta, cucumbers, tomatoes and caramelized onions with a yogurt dill dressing topped with pine nuts

7.95

insalate con le pere ed i pecan canditi

Mixed greens with pears, candied pecans and blue cheese in a red wine vinaigrette

7.95

PANE · BREADS

Four crostinis topped tomato, bocconcini and fresh herbs

Served with extra virgin olive oil and balsamic vinegar

LE PASTE · PASTA

spaghetti alla bolognese

Spaghetti in a classic Italian style meat sauce with fresh herbs

spaghetti alla puttanesca

Spaghetti tossed with capers, anchovies and black olives in a spicy tomato sauce

Penne tossed with Italian sausage, mushrooms and roasted red peppers in a spicy tomato sauce

penne al pesto con pollo

Penne with chicken, mushrooms, and sundried tomatoes in a pesto cream sauce

fettucine alfredo

Fettucine with ham in a rich parmesan cheese cream sauce

fettucine con curry

Fettucine with chicken, shrimp and juliene vegetables in a curry cream sauce

linguini con gambaretti e capasante

Linguini tossed with sautéed shrimp and scallops in a white wine garlic cream sauce

ecrasez des ravioli

Butternut squash ravioli with almonds and thyme in a brown butter sauce

linguini alle vongole

Linguini with fresh manila clams in a white wine cream sauce

salame e formaggio di capra

Linguine with sopressetta salami, cherry tomatoes and asparagus in a goat cheese cream sauce

cannelloni all fiorentina

Pasta tubes filled with spinach and fontina cheese baked in a tomato sauce

roselline di pasta all romangnola

Mozzarella and ham filled pasta roses in a creamy tomato sauce

FORNO E GRIGLIA · OVEN & GRILL

Served with potatoes and vegetables

frutti de mare e padta

Sea scallops and prawns served over linguine with a roasted garlic and ginger cream sauce

salmone e granchio

Sockeye salmon topped with blue crab and roasted cherry tomatoes with a vermouth cream sauce

scallopine al limone

Sautéed veal slices in a white wine lemon cream sauce

scallopine marsala

Sautéed veal slices with wild mushrooms in a marsala wine sauce

vitello con gorgonzola

Sautéed veal slices with honey infused garlic and gorgonzola in a white wine reduction

filettini con funghi e pomodori

Medallions of beef tenderloin topped with sautéed wild mushrooms and tomatoes in a red wine demi-glace

filetti dell'agnello

Lamb tenderloins with a rosemary red wine demi-glace

pollo princepessa

Chicken breast brushed with dijon and topped with fresh mushrooms in a brandy cream sauce

pollo toscano

Chicken breast filled with ricotta, sundried tomatoes and spinach with a basil cream sauce topped with pine nuts