Trattoria alla Toscana - Modern European Dining

Starters
    STARTERS
 

Paté di fegatini di pollo con confettura di cipolla rossa e pane croccante • 19.50
Artigiano Tuscan pâté of chicken liver, served with red onion conserve and crusty bread.

Calamari scottati su crema tiepida di funghi champignon, 
con sedano croccante, limone candito e scaglie di parmigiano • 19.50
Warm pan seared calamari salad served with mushroom cream, crispy celery, candied lemon, shaved parmesan.

Garlic bread •12.00
Garlic bread Italian style with a side of olives.

Salmone marinato agli agrumi e semi di finocchietto, con mousse di formaggio fresco, pistacchio sbriciolato • 23.00
In house marinated salmon (with citrus, orange and fennel seeds), with fresh cheese mousse, pistachio nuts and garden salad, served with crispy bread pieces. 

Antipasto misto con salumi rustici, capperi roccia, olive nere, paté, pomodori sott’olio, confettura di mele, servito con pane croccante (min. per 2 persone) • 35.00
Antipasto with salami, caper berries, olives, pâté, sundried tomato, apple conserve, and crusty bread slices.
(min. 2 people)

Zuppetta di cozze al sugo di pomodoro leggermente piccante• 19.50
Fresh delicately steamed green lipped mussels in white wine, garlic and tomato salsa slightly spicy.



Artisan Fresh Pasta

Lasagne all’emiliana • s23.00 m31.00
Traditional style lasagna all’ Emiliana, rich layers of pasta, ragu, béchamel and cheese.

Ravioli di pasta con ricotta e spinaci al burro e salvia • s24.00 m32.00
 Fresh pasta homemade ravioli with ricotta and spinach tossed in burnt butter and sage.

Ravioli di pasta fresca con zucca al burro e rosmarino e noci • s24.00 m32.00
Fresh homemade ravioli stuffed with pumpkin then topped with walnuts,  & tossed in burnt butter and rosemary  

Gnocchi di patate e barbabietola rossa con crema di gorgonzola e noci • s23.00 m31.00
Potato and beetroot gnocchi with gorgonzola cream and walnuts nuts.

Gnocchi di patate (pesto, pomodoro, salsa bolognese)• s23.00 m31.00
Potato gnocchi served with a sauce of your choice: pesto, tomato or 
bolognese.

Fettuccine di pasta fresca al pollo • s23.00 m31.00
Fettuccine fresh homemade pasta tossed in pieces of chicken 
and a creamy salsa. 

Fettuccine di pasta fresca fatte in casa ai frutti di mare • s24.50 m32.50
Fettuccine fresh homemade pasta with fresh seasonal seafood in salsa rosa.

Risotto con gamberi, mantecato con pesto di basilico alla genovese e pinoli tostatis24.50 m32.50

Risotto with shrimps, perfumed with basil pesto and toasted pine nuts. 

 Mains

Mains  
All meat dishes are served with  a local seasonal vegetable garnish and oven roasted potatoes.

Petto di pollo al marsala con funghi champignon  34.50                                                       
Chicken breast sautéed in sweet marsala salsa with freshly chopped button mushrooms.  

Pesce del giorno servito con crema tiepida di zucca, 
        semi di sesamo nero  36.00                                                     
Fish of the day, pan seared in extra virgin olive oil, rosemary and garlic, then served atop bed of warm squash puree, dusted with black sesame seeds then topped with asparagus .  

Filletto di manzo ai funghi champignon 36.00                                        
 Juicy eye fillet steak grilled then sautéed in creamy garlic, brandy and button mushroom salsa. 

Filletto di manzo al 
pepe verde 36.00                                                         
Juicy eye fillet steak grilled then sautéed in a creamy peppercorn and white wine salsa.

Bistecca Fiorentina 
di manzo   38.00                                                          
Classic Tuscan type 600gram T-bone steak grilled to perfection with garlic , rosemary & extra virgin olive oil

Carre`di agnello con salsa al 
profumo di mirto sardo, rapa rossa al timo. 36.00                                        
 Frenched rack of lamb with 12 hour reduction of lamb jus perfumed with New Zealand myrtle, served with beetroot seasoned with thyme.

Desserts
 
Tiramisù all’Italiana • 16.00
Tiramisu classic Italian style.

Tortino al cioccolato fondente 62% con cuore morbido, salsa di fragole e rabarbaro caramellato • 16.00
Individual chocolate fondant with a molten heart of 62% dark chocolate, served with strawberry coulis and caramelised rhubarb. 

Crème brûlée aromatizzata alla rosa e french vaniglia, servita con gelato alla vaniglia • 16.00
Crème brûlée perfumed with rose and french vanilla, 
served with vanilla ice cream.

Profiteroles con salsa al cioccolato fondente e polvere di mandorla • 16.00
Profiteroles filled with crème pâtissière on a bed of dark chocolate ganache and garnished with almond dust.

Panna cotta al liquore Nocino con confettura dolce di pere e polvere di cannella • 16.00
Nocino liquor Panna cotta served with fresh pear conserve and cinnamon dust.

Mousse di cioccolato fondente 72% con salsa all’arancia e zenzero • 16.00
Dark 72 % chocolate mousse with orange and ginger sauce.

Biscotti “Cantucci” fatti in casa con Vin Santo • 16.00
Artigiano cantucci, a double baked tuscan biscuit served with Vin Santo, 
a fortified wine used for dipping.

Tagliere di formaggi • 2 cheeses 18.00 
      3 cheeses 25.00
Assorted cheeses served with seasonal fruits, honey, nuts and crackers.

Please remember to check our specials of the night.

Bookings are essential
Trattoria alla Toscana 
180 Emerson Street 
Napier
Phone 06 8341988
www:trattoriaallatoscana.com



        

 

 


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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