Tosca

Champagne Mignonette, Wasabi Cocktail Sauce

Pan Fried, Toasted Garlic, Pepperoncini, Arugula, Pomodoro Sauce, Garlic Herb Aioli

Fresh Mozzarella Ripini with Roasted Red and Yellow Peppers and Fresh Basil. Grape and Mozzarella Terrine with White Grape and White Balsamic Gastrique. Mozzarella Confit, Tomato Napolean and Basil Pistou.

Pan Seared Diver Scallop, Truffle Scented Celeriac, Pequillo Pepper Oil, Field Maché, Celery Hearts

Sautéed Jumbo Shrimp, Artichoke Hearts, Crisp Prosciutto, Grilled Rustic Bread, Heirloom Tomatoes, Garlic Basil Chardonnay Sauce

Sweet Jonah Crab, Lemon Pepper Citronette, Mango Chipotle Aioli, Fall Vegetable Slaw

Number One Grade Ahi Tuna, Citrus Mosto, English Cucumber, Watermelon Radish and Meyer Lemon Emulsion.

Pan Seared "A" Grade Foie Gras with Brioche, Quince and Apple Compote and Late Harvest Wine

With Winter Spice Cream and Pomegranate Reduction

Chef Larry's Award Winning Boston Chowderfest garnished with Littleneck Clams

A Creation of Two Soups made fresh Daily utilizing the freshest local Ingredients

Classic Caesar Salad with Parmesan Tuille and White Anchovy Garlic Crostini

Radicchio, Organic Vegetables, Tosca Vinaigrette

Arugula, Black Forest Walnuts, Crisp Pancetta, Lemon Balsamic Vinaigrette

Fresh Dover Sole Jet Flown in From England, Pan Seared, Root Vegetable Pavé, Haricot Vert, Ruby Red Grapefruit Sauce

Lobster Risotto, Fresh Fava Beans, Frizzled Grape Tomatoes, and Three Citrus Vin Blanc.

Warm Greek Salad, Feta, Spinach, Toasted Cous Cous, Exotic Fruit Vinaigrette

Southwestern Spice Rub, Sweet Potato Chipolte, Roasted Corn and Pancetta Hash and Ligonberry Pork Jus

Pan Roasted Prime Aged Sirloin, encrusted with Truffle, Prosciutto, Sage and Porcinis, Barolo Sauce, Garlic Confit Potatoes

Ahi Tuna Rubbed with Coriander and Tellicherry Peppercorns, Roasted Fennel Prawn Puree, Cara Cara Orange and Fennel Seed

Chef Larry's Famous Bolognese Sauce with Veal, Pork, Prosciutto, Beef, Basil and Italian Roma Tomatoes, Shaved 18 month Parmesan

Pan Seared Organic Breast filled with Mozzarella, Confit Tomatoes and served with Fresh Oregano and Basil Papardelle and Laced with a Natural Chicken Jus

Char-Grilled with Caramelized Balsamic Glazed Cipollinis and Roasted Garlic Laced with a Chanterelle Bordeaux Beef Glacé

Center Cut Veal Chop Braised with Porcini Mushrooms, Roasted Eggplant, Basil, Garlic, and Roma Tomatoes in a Red Wine Veal Glace with Spinach, Prosciutto and Buffala Mozzarella, Accompanied by Crisp Gnocchi's

An aromatic Fish Stew of Shrimp, Lobster, Mussels, Scallops, Clams, and Atlantic Fish Sautéed with Garlic Basil, Roma Tomatoes, and Simmered in an Herb Scented Fish Fumet over Fresh Pasta

Slow Roasted Colorado Lamb Rubbed with Honey Bee Farms "Wild Flower Honey" Encrusted in Porcinis, Pistachios, Herbs De Provence, and Laced with a Minted Star Anise Lamb Jus

Apple wood Smoked Bacon Wrapped Petite Filet Mignons, Layered with Pommes Rosti, Spinach, Beef Steak Tomatoes, Fresh Main Lobster, Diver Scallops and Shrimp, Finished with Madeira Glace and Lobster Whiskey Sauce