Trattoria alla Toscana - Modern European Dining

               To Start 

 Prawns & Calamari
Fried prawns & calamari in Panko homemade herbed Mayo. 16

Arancini
Arancini of rice, saffron, red cabbage, cheese then served with homemade herbed mayo.20.50

                                                                                       Bruschetta
 A bruschetta topped with slow roasted garlic cream, sun dried tomatoes, pesto & salmon then finished with finely crushed pistachio nuts.16


Chicken Liver Pate
Chicken liver pate with red onion & rhubarb jam a hint of orange zest served with toasted ciabatta bread. 20.50

Garlic Bread
Garlic bread Italian style  accompanied with olives and  seasoned with NZ organic kelp pepper. 12



Antipasto for two
 A selection of the chefs finest capper berries, chicken liver pate,  mussels, pesto, rhubarb & red onion jam, sun dried tomatoes, and salami. 44


Green lipped mussels
Locally sourced green lipped mussels in a slightly spicy white wine, garlic and tomato salsa.22

Calamari
Pan seared calamari served with warmed local Te Mata mushroom potage, crispy celery, candied lemon & finished with shaved Parmesan. 22

Marinated salmon
In house cured salmon marinated in local citrus and fennel seeds, cheese mousse, almonds, garden salad, accompanied with toasted bread. 23
                                                     

Mains


Chicken Breast.
Organic local free range chicken breast  cooked in a sweet hazel nut flavour marsala with orange zest, Sichuan pepper , "uccelletto"borlotti beans,& potato gratin. 38.50


Rack of lamb
Rack of lamb served with pumpkin potage, Jerusalem artichokes & portobello mushrooms finished with chianti demi glacé reduction sauce. 40


Scallops
Scallops tossed in pan with thyme then served with creamed potatoes with a hint of saffron, broccoli with hemp oil and garlic micro herb and black rice. 40


Fish of the day
Fish of the day pan fried with Brussel spouts  , sherry marinated caper berries & parsnips ,pink peppercorn sauce & celery micro herb.38.50


Pork fillet
Pork fillet with a mustard & black sesame seeds crust, red cabbage with southern comfort, tossed potatoes , then finished with a marsala demi glacé 39


Aged reserve eye fillet
Aged  reserved eye fillet wrapped in bacon, cannellini beans, small pumpkin tart, finished with a sherry demi glacé . 39.50


Aged  T bone steak
Aged  T bone steak cooked tuscan style with seasonal vegetables and roasted potatoes.41


                                                           
   Pasta Dishes


Seafood Fettuccine
Our award wining artisan  seafood fettuccine with prawns , mussels , squid and fish of the day  tossed in a white wine salsa then seasoned  with  NZ organic kelp pepper. 26.50


Organic  local free range chicken fettuccine
Local organic free range chicken fettuccine served in a creamy white wine salsa then topped with grated cheddar  cheese. 23.50


Bolognese lasagna
Traditional bolognese lasagna  with layers of freshly crafted pasta , beef meat ragu , béchamel, and finished with cheddar cheese. 24.50


Cuisine magazine ravioli
Our cuisine magazine featured ravioli filled with ricotta and spinach, then tossed in a sage infused  burnt butter , finished with freshly grated parmesan . 24.50


Potato gnocchi
Potato gnocchi crafted in house served with the salsa of your choice. 23.50
* Basil pesto ,pine nut & parmesan.
* A hearty  beef meat ragu
*Slow reduction of classic tomato salsa.


Risotto
Gorgonzola risotto with with spinach, mushroom then finished with lemon zest .26.50


Passatelli ( Pasta Soup)
Passatelli artisan pasta in organic local free range chicken broth , finished with nutmeg lemon zest. 15

                                                               





Desserts 16

Affogato a shot of espresso coffee ,vanilla , then finished with a shot of liquor of your choice.


Profiteroles filled with dark chocolate custard , served on a bed of creme anglaise then finished with roasted almonds.


Tiramisu is a sumptuous dessert famous in Italy for its rich layers of mascarpone ,brandy liquor, espresso coffee and savoiardi. 


Vanilla bean & thyme creme brûlée finished with a crunchy organic coconut sugar and garnished with toasted coconut.


Chocolate fondant with a luscious molten heart of 62% dark chocolate , caramelised rhubarb & sherry coulis , finished with flakes of pink Himalayan salt.


Limoncello and ginger tart served on a orange & basil coulis finished with whipped cream.

Vanilla bean pannacotta served with a mixed berry coulis.
Please remember to check our specials of the night.

Bookings are essential
Trattoria alla Toscana 
93 Dickens street, 
Napier
Phone 06 8341988
www:trattoriaallatoscana.com
 Follow us on instagram at  kooltuscan  
or on facebook Trattoria alla Toscana
 



        

 

 


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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