Ristorante Tuscany

Name: Ristorante Tuscany
Address: 74855 Country Club Dr., 92260, CA, 92260
Telephone: 760-341-1839

74855 Country Club Dr., Palm Desert, CA 92260, US

• Monday: 6:00PM-9:30PM •Tuesday: 6:00PM-9:30PM •Wednesday: 6:00PM-9:30PM •Thursday: 6:00PM-9:30PM •Friday: 6:00PM-10:30PM •Saturday: 6:00PM-10:30PM •Sunday: 6:00PM-9:30PM •

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Details

Cuisine: Tuscan
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Tasting Menu

Primi

“Insalata di Caprese”

Burrata, Heirloom Tomato Tart, Basil, 25 Year old Balsamic, Tuscan Olive Oil | San Angelo, Pinot Grigio, Castello Banfi, Toscana, 2004

Secondi

“Lobster Ravioli”

Sambuca Rosa Sauce, Parmesan Reggiano, Micro Basil | Conte Della Vipera, Sauvignon Blanc, Umbria, 2004

Piatti Principali

“Colorado Double Lamb Chop”

Celery Root Puree, Asparagus Fritti, Elephant Garlic, Spicy Lamb Jus | Banfi, Chianti Classico Riserva, Montalcino, 2002

Dolci

“Tiramisu”

Mascarpone Cheese, Soaked Lady Fingers, Coffee Sauce, Chocolate | Nivole, Moscato D’Asti, 2005

Primi

“Carpaccio”

Micro Arugala, Capers, Parmesan Reggiano, Tuscan Olive Oil

“California Squash & Date Insalata”

Zahidi Dates, Kabocha Squash, Seckel Pears, Dried Cherries

“Insalata di Arugola”

Raspberries, Almonds, Golden Raisins, Laura Chenel Goat Cheese, Pickled Onions, Raspberry Vin Cotto

“Insalata di Caprese”

Burrata Cheese, Heirloom Tomato Tart, 25 year old Balsamic, Tuscan Olive Oil, Basil

“Insalata di Cesare”

Prosciutto, Petite Romaine Hearts, Parmesan Reggiano, White Anchovy Crouton

“Calamari Fritti Misti”

Crispy Lemons, Green & Yellow Zucchini, Spicy Arribiatta Sauce

“Zuppa del Mercado”

Tuscan Market Soup: Dry Italian Sausage, Rock Shrimp, Asparagus, Farro

“Zuppa Toscana”

Tuscan Bean Soup: Cannelini Beans, Carrot Salad, Pomodoro

Secondi

“Pan Seared Scallops”

Squash & Hazelnut Farrota, Tangerine Butter, Gremolata

“Scampi Imbottiti”

Prosciutto, Fava Beans, Tomato, Squash Blossoms, Garlic Butter

“Veal Ravioli”

Chantrelle & Alba Mushrooms, Honey Crisp Apples, Mushroom Tea

“Zucchini Fiore”

Roasted Red Peppers, Mascarpone Cheese, Spicy Arribiatta Sauce Parmesan Reggiano, Parsley Oil

“Veal Risotto”

Sweet Corn, Cippolini Onions, Mascarpone Cheese, Chive Oil,

Carni

“Bistecca Fiorentina”

Roasted Yukon Potato, Salt & Pepper Yellow Beans, Sauteed Spinach

“Venison Osso Bucco”

Saffron Apricots & Cippolini Onions, Jumbo Asparagus, Huckleberry Gastrique

“Colorado Double Lamb Chops

Celery Root Puree, Asparagus Fritti, Elephant Garlic, Spicy Lamb Jus

Piatti Principali

“Bolognese”

Braised Pork, Veal, Penne Pasta, Micro Basil

“Linguini di Mare”

Clams, Mussels, Shrimp, Scallops, Calamari & Lobster, Pomodoro Linguini Pasta

“Veal Picatta”

Veal Loin, Tuscan Farro, Jumbo Asparagus, Lemon Caper Sauce

“Stuffed Quail”

Apple Pork Sausage, Soft Saffron Polenta, Arugola, Golden Raisins, Veal Jus

“Lobster Ravioli”

Sambuca Rosa Sauce, Parmesan Reggiano, Micro Basil

“Fennel Dusted Salmon”

Braised Cannelini Beans, Broccolini, Yellow Pepper Sauce

“Semolina Dusted Scallops”

Potato Gnocchi, Squash Blossom Butter, Fava Beans, Truffle Oil

“Pan Seared Lobster”

Sweet Peas, Chantrelle Mushrooms, Fregola Pasta, Frangelico Butter

“Veal Risotto”

Sweet Corn, Cippolini Onions, Mascarpone Cheese, Chive Oil,

“Grilled Sword Fish”

Spicy Tomato Marmalade, Goronzola, Jus, Alba Mushroom Hash

“Clams & Mussles

Vodak Crème Sauce, Pepper Fettucini Pasta

“Chicken Marsala”

Crimini Mushroooms, Portabella Mushrooms, Linguini Pasta, Marsala Demi-Glace,

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PRIMI, SECONDI, PIATTI PRINCIPALE & DESSERT FOR THE FOUR COURSE MEAL. | TASTING MENU