Lanterna Tuscan Bistro

Name: Lanterna Tuscan Bistro
Address: 3 S. Broadway, 10960, NY, 10960
Telephone: 845-353-8361

3 S. Broadway, Nyack, NY 10960, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-9:30PM •

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Details

Cuisine: Tuscan
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

BRUNCH MENU

BRUNCH

Frittata Rustica

Italian style omelet with onions and red peppers, served with roasted potatoes

Frittata con Funghi e Salsicce

Italian style omelet with mushrooms, sausage, and tomato, served with roasted potatoes

Frittata con Gamberi

Italian style omelet with shrimp, cherry tomatoes, and fresh herbs, served with roasted potatoes

Frittata con Zucchini e Speck

Italian style omelet with fresh zucchini and smoked prosciutto, served with roasted potatoes

Crespelle con Frutta Frèsca

Buttermilk pancakes, served with fresh fruit, bacon, and sausage

Crespelle con Mirtilli

Blueberry buttermilk pancakes, served with bacon and sausage

Pannetone

French toast made with pannetone bread, served with bacon and sausage

Lunch Menu

INSALATA

Cestino di Parmigiano

Basket made of fresh Parmigiano Cheese, filled with mixed field greens, and topped with thinly sliced Prosciutto, Goat cheese, and fresh Tomato. Served with homemade Lemon Mustard Dressing.

Insalata Campagnola

Grilled chicken, Arugola, roasted Red Peppers, Portobello Mushroom, Goat Cheese, with homemade Lemon Mustard Dressing

Polpettine di Granchio

Homemade Crab Cakes with Arugola salad and Aioli Dipping Sauce

Insalata Gustosa

Grilled Chicken, mesculin and romaine greens, sun dried tomatoes, raisins, pine nuts and creamy homemade dressing

Insalata alla Gorgonzola

Mesculin greens with Gorgonzola Cheese, Artichoke Hearts, and Walnuts with Balsamic dressing

Insalata Di Fattoria

Baby Spinach salad topped with Grilled Chicken, Asiago Cheese, sliced Toasted Almonds, Tomato and Balsamic Dressing.

Insalata Versiliese

Salad of chopped Arugola and Raddicchio topped with Shrimp and smoked Mozzarella with a Lemon and Oil dressing

PANINI AND PIZZA

Il Lucchese

Sliced, smoked Prosciutto, Swiss Cheese, Artichoke Hearts and Tomato served on Ciabatta Bread.

Il Pollo

Grilled chicken, smoked Mozzarella, Tomato and Basil served on Ciabatta Bread

Margarita

Homemade Thin Crust Pizza topped with fresh Mozzarella, Tomato and Basil

Quattro Stagioni

Homemade Thin Crust Pizza topped with Artichoke, Proscuitto, Olives and Mushrooms

Fattoria

Homemade thin crust Pizza topped with Baby Arugola, Prosciutto, and Goat Cheese

ZUPPA

Zupetta di Cozze

Soup of fresh Mussels, Spring Vegetables and Saffron Broth

Zuppa Di Giorno

Soup of the day

PASTA

Spaghetti Pomodoro Basilico

Spaghettini pasta with fresh Tomato sauce and a touch of Basil | (also available with Meat Ragu)

Spaghettini alla Primavera

Spaghettini pasta with spring vegetables in a light Tomato or Garlic and Oil sauce

Spaghettini con Gamberi

Spaghettini served with fresh Shrimp, Garlic, fresh herbs, crushed Red Pepper and Extra Virgin Olive Oil

Ravioli Casalinghi

Homemade Ravioli stuffed with Spinach and Ricotta, with homemade Meat Ragu

Linguini Integrali

Whole Wheat Linguine with Wild Mushrooms and Basil Pesto

Gnocchi Salmone Affumicato

Gnocchi tossed with Smoked Salmon, Peas, fresh chopped Tomato and a light Tomato Cream Sauce

Trio Pasta

Chef's selection of three specialty pastas.

ENTREÉE

Pollo con Funghi e Carciofi

Chicken breast sautéed with white wine, Wild Mushrooms and sliced black olives

Salmone con Mostarda

Organic King Salmon sautéed with White Wine and drizzled with a Chive and Dijon Mustard Sauce

Fagotto con Funghi

Beef sliced thinly and spread with a touch of Dijon Mustard, rolled and stuffed with fresh Mozzarella, then sautéed with Wild Mushrooms and Truffle Oil

Dinner Menu

ANTIPASTI • INSALATA

Misticanza Selvatica

A variety of Exotic Field Greens, Sprouts, and Sunflower Seeds with homemade Lemon Mustard Dressing

Tricolore Insalata

Arugola, Endive, and Radicchio topped with shaved Parmigiano and homemade Balsamic Dressing

Cestino di Parmigiano

Basket made of fresh Parmigiano Cheese, filled with mixed field greens, thinly sliced Prosciutto, Goat Cheese and Tomato. Served with homemade Lemon Mustard Dressing

Calamari alla Griglia

Fresh grilled Calamari, Endive, Radicchio, and Tomato served with Basil Pesto

Antipasto Misto

Cold Antipasto of Italian meats, Cheeses and Marinated Vegetables

Gamberi con Cannellini

Jumbo shrimp sautéed with Cannellini Beans, chopped fresh Tomato, Fresh Herbs, Olive Oil, and a touch of aged Balsamic

Portobello alla Garfagnana

Portobello Mushroom cap stuffed savory Italian Sausage and Goat Cheese accompanied by a Baby Arugola Salad

Polpettine di Granchio

Homemade Crab Cakes with roasted Red Pepper Aioli dipping sauce.

Tartelletta con Grranchio e Asparagi

Jumbo Lump Crabmeat and Asparagus Tart.

ZUPPA

Zupetta di Cozze

Soup of fresh Mussels, Spring Vegetables, and Saffron Broth

Ribollita

Classic Tuscan Soup of White Beans, Tuscan Cabbage and Fresh Vegetables served over Thick Cruct Sliced Bread.

PASTA

Penne al Ragu Toscano

Penne pasta with homemade Tuscan Meat Ragu | (also available with tomato basil sauce)

Spaghettini alla Primavera

Spaghettini pasta with Spring Vegetables in a light Tomato or Garlic and Oil sauce

Ravioli di Magro

Homemade Ravioli stuffed with Spinach and Ricotta sautéed with butter and Fresh Sage

Spaghettini con Gamberi

Spaghettini pasta tossed with fresh Shrimp, flavored with Garlic and Herbs, crushed Red Pepper, and Extra Virgin Olive Oil

Ravioli d’Aragosta

Homemade Ravioli stuffed with Lobster and served with a Tomato, Shrimp and Lobster Sauce.

Pappardelle ai Chinghiale

Homemade Pappardelle pasta with Savory Tomato Wild Boar Sauce.

Cappellacci alla Zucca

Homemade Pasta stuffed with Butternut Squash Ricotta Served with a Fresh Tomato and Herb Sauce.

Trio Pasta

Chef's selection of three specialty pastas

PESCE

Salmone alla Mostarda

Organic King Salmon sautéed with white wine and drizzled with Chive, Dijon Mustard Sauce

Pescatrice di Toscana

Monkfish Sauteed with White Wine and Fresh Herbs served with a Herb-infused Chick Pea Puree, a touch of Taggiasca Olive Puree, topped with Fried Leeks

CARNE

Pollo con Funghi e Carciofi

Chicken breast sautéed with White Wine, Wild Mushrooms, and Olives

Pollo Alla Valdiniovole

Chicken breast stuffed with Asparagus, Smoked Mozzarella, and Prosciutto with a light Truffle Cream Sauce

Costoletta di Vitello alla Milanese

Veal chop thinly pounded, breaded and fried, topped with fresh Tomato, Onion, and Arugola

Fagotto con Funghi

Beef sliced thinly and spread with a touch of Dijon Mustard, rolled and stuffed with fresh Mozzarella and sautéed with Wild Mushrooms and Truffle Oil

Filetto di Manzo al gorgonzola

Grilled Filet Mignon topped with a Gorgonzola served with a Barolo Reduction

Agnello alla Garfagnana

Whole Rack of Lamb encrusted with Mustard and bread crumbs with White Wine, Porcini Mushroom Reduction

DESSERT MENU

Dolce

Tiramisu

Homemade classic Italian dessert of Marscapone cheese, espresso and lady fingers

Torta di Cioccolato

Warm flourless chocolate torte

Torta di Mele

Warm apple torte

Torta di Ricotta

Ricotta cheesecake

Sfogliatina alla Frutta

Puffed pastry filled with fresh fruit and sorbet

Crème Brulée

Classic creamy dessert

Sorbetto

Variety of sorbets

Gelato

Variety of ice cream

Vino Santo e Biscotti

Vino Santo dessert wine and biscotti