Fresh PEI Lobster tail served on a saffron risotto cake, finished with citrus beurre blanc and pink peppercorns
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Toula Black Angus “Gran Tagliata Toscana Caesar Salad” served with shaved parmigiano reggiano cheese and fine herb Crostini
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Hickory wood in house smoked Atlantic Salmon, drizzled with lemon extra virgin olive oil, topped with capers and red onion
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Traditional oven baked eggplant tomato tower with mozzarella di bufala, fresh tomato sauce and balsamic reduction
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Toula’s Amore salad with fresh strawberries, toasted pine nuts, aromatic baby arugala and pecorino cheese, tossed in a honey champagne dressing
Main Course
Triple AAA beef tenderloin fillet, grilled to perfection, topped with fine herb sautéed porcini mushrooms in a Barolo red wine reduction served with black truffle Toula potato croquette
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Pesto and roasted pine nut encrusted Chilean sea bass served with saffron risotto and finished with a tarragon cream sauce
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Pistachio encrusted roasted rack of lamb with a wild berry vin santo sauce served with roasted rosemary parmigiano potato and golden baby carrots
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Saffron linguini with black tiger shrimp, green asparagus, fresh tomato, minced garlic, white wine and extra virgin olive oil
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Stone-pressed Cornish hen alla diavola served with vegetable caponatina and rosemary garlic potato
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Handmade Ravioli stuffed with ricotta and spinach in a butter sage sauce, finished with shaved Norcia black truffle
Dessert
Toula temptation triple chocolate cheesecake topped with marinated blueberries
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Handmade Pistachio and Vanilla gelato with caramelized peachese
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Toula Classic Venetian-style crème brûlée finished with fresh wild berries