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A unique gathering where Chef Long brings the seasons of New England
together with the experience of Italy. We invite you to come in and sit down with Executive Chef Kevin Long and General Manager Chris Sugrue and plan out a menu that you and your guests will not soon forget it.
First Courses
Traditional Caprese Salad… Lioni Mozzarella, Basil Pesto
Tosca Signature Mushroom Pâté… Focaccia Toasts, Radish, Traditional Garnish
Nantucket Bay Scallops… Caramelized Squash Mousse, Balsamic Syrup
Grilled Caesar… Spicy Mayonnaise, White Anchovies, Fried Cuttlefish, Crouton
Purée of Sweet Potato Soup… Vanilla Bean, Lime, Cayenne Pepper
Arencini… Risotto D'Oro Style, Crisp Sage Leaves
Rustic Tuna Carpaccio… Mustard Glaze, Sea Salt, Virgin Oil
'Island Creek' Oysters Crudo… White Balsamic Mignonette
Optional Seasonal Pasta Courses… Available as a Supplement
Main Courses
Prime Sirloin… 'Wood Grilled', Potato Purée, Asparagus $60
Hereford Beef Short Ribs… Creamed Leeks & Cipollini Onions $47
'USDA' Prime Skirt Steak… "Tagliata" Style, Whipped Potatoes $50
Pork Tenderloin… Organic Yellow Corn Polenta, Natural Juices $45
George's Bank Scallops… Smoked Bacon, Oregano Vinaigrette $46
Lightly Smoked Duck… Dried Grapes, Comet's Tail Pepper Jus $48
Roasted Veal Rib Chop… Autumn Vegetables, Prosciutto "Ammogghio" $60
Atlantic Salmon… Spinach Mousse, Fingerling Potatoes, Vincotto $43
Desserts
Sugar Pumpkin Crostata… Brown Butter Caramel
Lemon Meringue Layer Cake… Blackberry Coulis
Hot Chocolate "Soup"… Vanilla Bean Angel Food Cake
Cinnamon Cream Crepes… Sautéed Local Apples
Port Soaked Pears… Black Pepper Caramel, Pear Butter, Stilton
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