Tosca “Steakhouse” Nights

Tosca 'Steak House'

• Thursday & Friday

• Spring

  first course

• half dozen oystersmignonette, lemon, crushed ice (add $3.)
• tuna tartare
soy, coriander seeds, fired chili (add $2)
• CRISPY POINT JUDITH CALAMARIHOUSE PICKLED PEPPERS, ARUGULA, BASIL OIL 9.
• steak house risottosugared bacon, toasted onions, chive sour cream
• SHRIMP COCKTAILHOUSEMADE COCKTAIL SAUCE, FRESH HORSERADISH
• classic caesarpiave, white anchovies, black pepper
• TUSCAN PANZANELLA grilled fireking bread, red onion, cucumber, tomato, caciotta cheese & peppadew dressing
• WINTER \'CAPRESE\'oven cured tomatoes, fresh mozzarella, baby arugula, toasted walnut pesto

• main courses


  main course served with choice of first course, sauce & side
• 20 oz. dry age prime ribeye  58
• 11 oz. dry age prime sirloin 49    
•  9 oz. angus filet  48
• PAINTED HILL FARMS SKIRT STEAK 45
• 2 LB DRY-AGED PORTERHOUSE FOR 2 90
• domestic lamb chops (3) 59.
• seared jumbo scallops 46.
• sashimi yellowfin tuna (sliced rare) 52.

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• Saucestosca steak

  red pepper romesco

  balsamic bbq

  pancetta jus

  truffle butter glaze (add $4)
• Sides
  portabello mushrooms

  parmigiano gnocchi

  potato purée
  
grilled asparagus
  
spicy broccoli rabe