Tosca

Name: Tosca
Address: 68 Bridge St., 06078, CT, 06078
Telephone: 860-668-0273

68 Bridge St., Suffield, CT 06078, US

• Monday: 5:00PM-8:30PM •Tuesday: 5:00PM-9:30PM •Wednesday: 5:00PM-9:30PM •Thursday: 5:00PM-9:30PM •Friday: 5:00PM-10:30PM •Saturday: 5:00PM-10:30PM •Sunday: 2:00PM-8:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Italian Northern, Italian Southern, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Sample Menu

Prima Piatti

BRANDIED LOBSTER AND WILD MUSHROOMS

A SAUTE OF WILD MUSHROOMS AND LOBSTER IN A RICH SEAFOOD AND BRANDIED REDUCTION SERVED OVER POLENTA CRESCENTS

SICILIAN BRUSCHETTA

WITH A TAPENADE OF RED AND GOLDEN TOMATOES, SICILIAN OLIVES, GARLIC AND FRESH BASIL SERVED OVER CIABATTA BREAD

CITRON LOBSTER RAVIOLI

IN A SPINACH CITRUS CREAM SAUCE WITH GRILLED RADDICHIO AND ASIAGO CHEESE

JUMBO SHRIMP AND ARTICHOKE HEARTS

IN A SHALLOT AND LEMON CREAM SAUCE OVER GRILLED CIABATTA

MOZZARELLA

WITH SLICED GOLDEN AND RED TOMATOES IN A BASIL RICE WINE VINAIGRETTE GARNISHED WITH CHILLED ASPARAGUS AND FRESH BASIL

VEAL CARPACCIO

PANSEARED PEPPER CRUSTED, THINLY SLICED SERVED WITH A CANNOLONI BEAN RELISH A MILD ARUGULA, LEMON AIOLI AND ESSENCE OF TRUFFLE

BEEF AND CHICKEN SATE

SKEWERS OF MARINATED BEEF AND CHICKEN SERVED WITH A GARLIC AND GINGER PEANUT SAUCE

Insalate

ARANCIA SUPREME

WITH FRESH ARUGULA, SUPREME ORANGES, TOASTED WALNUTS TOPPED IN A CHAMPAGNE VINAIGRETTE

SALAD ALEX

MIXED BABY GREENS TOSSED WITH RED GRAPES, DICED APPLES, TOASTED ALMONDS WITH A LIGHT CREAMY LEMON RASBERRY VINAIGRETTE | Salad Alex is a house favorite on the Tosca menu.

WALNUTS AND STRABERRIES

CANDIED SPICED WALNUTS AND FRESH STRAWBERRIES TOSSED IN VANILLA BALSAMIC VINAIGRETTE AND MIXED BABY GREENS TOPPED WITH AGED GOAT CHEESE

CAESAR SALAD

OF ROMAINE HEARTS LIGHTLY TOSSED WITH A HOUSE-MADE CLASSIC CAESAR DRESSING AND OVEN BAKED GARLIC CRISPS

TOSCA HOUSE SALAD

WITH MIXED GREENS, SWEET RED ONIONS, TOMATOES AND A LIGHT GORGONZOLA DRESSING

Pasta

HOUSE-MADE SAUSAGE AND SUNDRIED TOMATOES

HOUSE-MADE FENNEL SAUSAGE WITH CARMALIZED FENNEL, RED ONIONS, AND SUNDRIED TOMATOES TOSSED IN A RICH VEAL STOCK AND PARMIGIANO REGGIANO CHEESE. SERVED WITH FETTUCINE

MARE MONTE

SEA AND MOUNTAINS SAUTE OF SHITAKE PORTABELLA CRIMINI AND FOREST MUSHROOMS, ALONG WITH ROCK SHRIMP, LITTLE NECK CLAMS AND MUSSELS IN A MUSHROOM AND SEAFOOD STOCK TOSSED WITH LINGUINI

PANCETTA AND BASIL

SAUTEED IN A SPICY BASIL VODKA TOMATO CREAM SAUCE. SERVED ON PENNE

HERB ROASTED CHICKEN AND ARUGULA

OVEN ROASTED CHICKEN, FRESH ARUGULA, OVEN ROASTED TOMATOES IN A RICH WHITE WINE AND CHICKEN REDUCTION TOSSED WITH CRUMBLED FETA CHEESE OVER PENNE

SEA SCALLOPS AND JUMBO SHRIMP

WITH MUSHROOMS, SUN DRIED TOMATOES, SPINACH AND ROASTED PEPPERS IN A BALSAMIC TOMATO PUREE WITH FRESH BASIL. SERVED ON CAPPELLINI

GRILLED VEGETABLE AL FREDO

SEASONAL GRILLED VEGETABLES TOSSED IN CREAM AND PARMIGIANO CHEESE SAUCE SERVED WITH FETTUCINI

Secondi

RARE GRILLED TUNA

WITH BABY FIELD GREENS, GRILLED ASPARAGUS AND A WASABI SCENTED OIL. SERVED WITH A BUTTERNUT SQUASH RISOTTO

BLACK ANGUS BEEF TENDERLOIN

GRILLED TO PERFECTION SERVED WITH TOSCA'S OVEN ROASTED BREADED POTATOES, AN AUTUMN VEGETABLE MEDLEY AND A GREEN PEPPERCORN SAUCE

GRILLED NORWEGIAN SALMON

GRILLED WITH A HINT OF HONEY AND PECAN ESSENCE SERVED WITH CHIVE AND SCALLION RED BLISS ROASTED POTATOES AND A SAUTE OF PAN SEARED SPINACH

ROASTED PORK TENDERLOIN

SERVED WITH GARLIC MASHED POTATO, SAUTED BABY SPINICH, AND A NATIVE APPLE AND VIDALIA ONION CHUTNEY

BRAISED OSSO BUCCO

SLOW OVEN COOKED VEAL IN A LIGHT WINE AND RUSTIC HERB VEAL REDUCTION SERVED OVER CAPELLINI

PAN SEARED CHICKEN SAL TIMBOCA

PROSCUITO STUFFED, SAGE SCENTED CHICKEN BREAST SERVED WITH BROCCOLI RABE AND MASHED POTATO IN A BROWN BUTTER HERBED SAUCE

N.Y STRIP SIRLOIN

GRILLED TO PERFECTION, SERVED WITH TOSCAS BREADED OVEN-ROASTED POTATOES WITH PAN SEARED BROCCOLI RABE AND TOPPED WITH CARMALIZED SHALLOTS AND WILD MUSHROOMS RAGOUT AND A CABERNET DEMI