Prior review of Tosca can be found here.
Black ink tagliatelle with jumbo lump crab meat ragu, calabrese pepper, artichokes and roasted garlic
Grilled boneless lamb strip loin in a rosemary crust, black kale timbale and olive oil mashed potatoes
Pork tenderloin in a wild mushroom crust with Tuscan style bean salad, braised escarole and Marsala wine reduction (sampled some of this tasty dish)
Chef’s modernized Tiramisu
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