Tuscany il Ristorante - Westlake Village, CA

Fresh lime-ginger vinaigrette and crispy won-ton chips

Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings

Served with lemon-garlic and chive sauce

Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce

Crispy Dungeness crab-cake with spicy mustard-chipotle sauce

Grilled crusty bread with roasted peppers and capers, fresh tomatoes, basil and wild mushrooms

Corn meal cake topped with assorted forest mushrooms and creamy Gorgonzola cheese sauce

Anchovy-garlic dressing, crouton, Parmesan Shavings

Grilled breast of marinated chicken, assorted baby greens, date, raisin, apple, pine nut orange vinaigrette

Cucumber, vine ripen tomato, onion and bell pepper with citrus-herb marinated steak and feta cheese

Baby spinach leaves with fresh Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette

Fresh Hawaiian Ahi tuna seared rare in a sesame crust, spicy slaw, caramelized ginger and lime sauce

Marinated grilled vegetables and romaine with mustard vinaigrette

Flaky coconut shrimps on mixed baby greens with pineapple, mango, papaya and strawberries

Our friend John's favorite salad of chopped cucumber, hearts of palm, tomatoes

A medley of seasonal vegetables, legumes and fresh herbs with basil pine nut puree

Mamma Maria's chicken soup with lots of chicken, carrots, potatoes and leeks in a home made chicken broth

In a creamy shrimp and lobster stock with young celery and carrots

Fresh Roma tomatoes, basil, fresh garlic and extra virgin olive oil

Large macaroni, crumbled Italian sausage, roasted mushroom and arugula

House made ribbon pasta in a creamy blend of 4 Italian cheeses, shredded roasted chicken and broccoli

Classic dish from Genoa of linguine, fresh pesto, potato, string bean, bay scallop and shrimp

Layers of tender eggplant, marinara, basil and mozzarella slow baked and topped with grated Parmigiano Reggiano

With San Marzano plum tomato, onion, pancetta and hot pepper

Penne pasta with a spicy tomato, garlic, chili pepper, olive, caper and anchovies

Simmered in olive oil, garlic, chili pepper and white wine (also available with red sauce arrabbiata)

Ricotta and spinach filled pasta ring in a creamy tomato-vodka sauce

Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle

Fresh pasta filled with roasted pumpkin, ricotta and amaretto cookie crumbled with hazelnut sauce

Creamy risotto with a medley of spring vegetables and wild mushroom ragout

Chicken breast medallions in parmesan-herb crust, Arugula, tomato and avocado with lemon vinaigrette

Chopped baby iceberg, chipotle aioli, tomatoes and lime-ginger vinaigrette

Marinated grilled chicken sliced thin, zucchini, roasted pepper, Portobello mushroom and fire roasted tomato

The best beef in the world, charbroiled, over ciabatta roll, tomato, lettuce and aioli

Served over a warm string bean salad with baby artichoke, cherry tomato and fresh herb

Served with marinated grilled vegetables and salsa verde

Delicate sandab sole fillet with smoked toasted almond, golden raisin, dried cranberry, lemon and white wine

Fresh fish and seafood simmered in tomato, garlic and basil sauce

Tender medallions of chicken breast in a sweet Marsala wine sauce and sautéed mushrooms

Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce

With Arugula and parmigiano shaving, limoncello dressing

Charcoal grilled and sliced thin. Topped with arugula, celery, parsley salad and parmesan shavings

Colossal shrimps and crab claws with a spicy horseradish cocktail sauce

With hearts of palm, avocado and pink grapefruit segments in a creamy citrus vinaigrette

Served with spicy chipotle aioli

Italian Riviera style, golden crispy with grilled spicy tomato-garlic sauce

Limoncello scented extra virgin olive oil and Reggiano shavings

Corn meal soufflé topped with roasted mushrooms over a creamy gorgonzola sauce

Roasted baby artichokes served with a spicy arrabbiata tomato sauce

Thin slices of imported Parma ham and ripe Cantaloupe melon

Crispy romaine leaves, anchovy-garlic dressing, garlic crouton and Parmesan shavings

Tossed with aged Balsamic Vinaigrette and toasted pine-nuts

Underwood Ranch organic tomatoes, roasted Vidalia onion, arugula and creamy burrata cheese

Chopped grilled vegetables, romaine and walnuts with Dijon mustard vinaigrette

Grilled asparagus, candied pecans, and roasted fig-vin cotto dressing

Baby iceberg lettuce, crumbled gorgonzola blue cheese, crispy bacon

Assorted fresh vegetables and legumes simmered in a vegetable stock with aromatic herbs

Cannelini bean soup with ditalini pasta and Prosciutto scent

In creamy shrimp and lobster stock with young celery and carrots

Classic Roman dish of pancetta, sweet onion and creamy Parmesan sauce

Ricotta and spinach dumplings served over tomato sauce and topped with Parmigiano-sage gratin

Sweet plum tomatoes simmered with extra virgin olive oil, garlic and basil

Home made wide ribbon pasta with white chicken meat sauce with aromatic herbs

Pasta quills in spicy tomato sauce with cured olives, capers, oregano and garlic

Fresh pasta filled with roasted pumpkin, spices, and ricotta in a creamy hazelnut sauce

Simmered in Extra Virgin olive oil, garlic, white wine, basil and chili flakes (also available with red sauce)

Large pasta rings filled with ricotta and spinach, tomato sauce and a creamy blend of 4 Italian cheeses

Large spaghetti with strips of filet mignon, roasted tomato, onion and pancetta

Served with an intense flavored lobster sauce, sun-dried tomatoes and fresh tarragon leaves

Spaghetti al dente baked in parchment paper bag with assorted seafood, garlic, plum tomato and fresh herbs

Mr. Visco's family recipe of tender slices of thin eggplant layered with tomato sauce, mozzarella and parmesan

Please ask your server for today's selection

Oven roasted with a medley of baby vegetables and laced with a silky lemon-chervil sauce

Served with seasonal vegetables, lobster and roasted garlic sauce

Brick oven roasted crispy, brushed with olive oil, herbs, garlic and balsamic vinegar

Grilled with roasted garlic and herbs scampi style with fettucine and lobster cream

Colossal shrimp, lobster, king crab legs, fresh fish, mussels, clams, calamari and scallops Cioppino style

Crispy skin roasted with roasted sweet corn, new potato, foraged mushroom, cipollini, Madera

Pounded thin and grilled with fresh herbs, garlic and olive oil, topped with an arugula salad

Served with large onion rings, blue cheese puffs, rosemary roasted potatoes and buttered spinach

With Dijon mustard and green peppercorn sauce

Served with risotto and porcini mushrooms

Served with baked acorn squash, port wine and currant reduction

Parmesan, herb and garlic crust, roasted shallots and Zinfandel wine reduction

Tommaso Barletta was born in the small fisherman village of Monopoli on the southeast coast of Italy. Starting at a young age, Tommaso had always dreamt of excelling within the culinary arts. Inspiration was never in short supply for young Tommaso. His greatestsource of inspiration came from his aunt Rita and uncle Giovanni who lived on a farm on the outskirts of his hometown. Young Tommaso enrolled in an Italian Culinary Institute where he began his culinary journey. At fifteen, he trained in an apprenticeship program with French chef Charles Vigny who headed the kitchen at Les Flot Bleu in Provence on France's south coast and Lake Maggiore near Milan Italy. He then continued on to England and Spain. His sense of adventure and love for travel lead him around the world cooking on cruise ships until in 1980 he finally arrived in Los Angeles where he co-opened Adriano's in Bel Air followed by Rex Il Ristorante in downtown Los Angeles. In 1983 he opened his own café in Camarillo California until 1987 where he discovered beautiful Westlake Village and opened Tuscany Restaurant now celebrating its 20th anniversary. In 2001, a more casual concept restaurant was born in the foot-hills of Oak Park, which has now come to be known and loved by its faithful neighborhood customers as Rustico Restaurant. Tommaso now entertains a great following and continues to provide further services to the community through his cooking classes at Let's Get Cooking Culinary Institute and regularly leads food and wine tours throughout Italy

Tuscany Il Ristorante invites you for an enticing dining experience. Chef/owner, Tommaso Barletta, has created a true upscale Italian menu with flavors that linger on your palette, bringing you back for more. Enjoy your evening as the experienced staff glides around the dining room, always ready with a smile. Whether you are interested in a quiet celebration, a business meeting, or out with your family Tuscany's versatile menu and award winning wine list can meet your needs

From the dream of chef/owner Tommaso Barletta who wanted to bring true upscale Italian cuisine to the west valley. Tuscany il Ristorante was born 20 years ago in the beautiful Plaza Center of Westlake Village. Surrounded by centennial oak trees in a walking distance from the Westlake Hyatt Hotel and the Westlake Village Inn, guests can appreciate the tranquility and beauty of the area. Tuscany's comfortable and warm atmosphere is inducing for business meeting and special occasions. Tuscany features three private rooms, outside patio seating, and a full martini bar and lounge. Upon entering the Zagat Guide rated restaurant, guests are taken away by the warm-friendly service of our experienced staff and a stellar menu selection. A Wine Spectator Award winning wine list featuring old world and new world top labels and vintaged is available for your enjoyment

Fresh lime-ginger vinaigrette and crispy won-ton chips

Limoncello scented extra virgin olive oil and Parmigiano Reggiano shavings

Served with lemon-garlic and chive sauce

Tender, crispy calamari and whitebait served with a zesty tomato-garlic sauce

Crispy Dungeness crab-cake with spicy mustard-chipotle sauce

Grilled crusty bread with roasted peppers and capers, fresh tomatoes, basil and wild mushrooms

Corn meal cake topped with assorted forest mushrooms and creamy Gorgonzola cheese sauce

Anchovy-garlic dressing, crouton, Parmesan Shavings

Grilled breast of marinated chicken, assorted baby greens, date, raisin, apple, pine nut orange vinaigrette

Cucumber, vine ripen tomato, onion and bell pepper with citrus-herb marinated steak and feta cheese

Baby spinach leaves with fresh Papaya, cranberry, candied walnut, raisin and raspberry vinaigrette

Fresh Hawaiian Ahi tuna seared rare in a sesame crust, spicy slaw, caramelized ginger and lime sauce

Marinated grilled vegetables and romaine with mustard vinaigrette

Flaky coconut shrimps on mixed baby greens with pineapple, mango, papaya and strawberries

Our friend John's favorite salad of chopped cucumber, hearts of palm, tomatoes

A medley of seasonal vegetables, legumes and fresh herbs with basil pine nut puree

Mamma Maria's chicken soup with lots of chicken, carrots, potatoes and leeks in a home made chicken broth

In a creamy shrimp and lobster stock with young celery and carrots

Fresh Roma tomatoes, basil, fresh garlic and extra virgin olive oil

Large macaroni, crumbled Italian sausage, roasted mushroom and arugula

House made ribbon pasta in a creamy blend of 4 Italian cheeses, shredded roasted chicken and broccoli

Classic dish from Genoa of linguine, fresh pesto, potato, string bean, bay scallop and shrimp

Layers of tender eggplant, marinara, basil and mozzarella slow baked and topped with grated Parmigiano Reggiano

With San Marzano plum tomato, onion, pancetta and hot pepper

Penne pasta with a spicy tomato, garlic, chili pepper, olive, caper and anchovies

Simmered in olive oil, garlic, chili pepper and white wine (also available with red sauce arrabbiata)

Ricotta and spinach filled pasta ring in a creamy tomato-vodka sauce

Baked pasta filled with tender braised veal, mushroom and spinach, marinara and bechamelle

Fresh pasta filled with roasted pumpkin, ricotta and amaretto cookie crumbled with hazelnut sauce

Creamy risotto with a medley of spring vegetables and wild mushroom ragout

Chicken breast medallions in parmesan-herb crust, Arugula, tomato and avocado with lemon vinaigrette

Chopped baby iceberg, chipotle aioli, tomatoes and lime-ginger vinaigrette

Marinated grilled chicken sliced thin, zucchini, roasted pepper, Portobello mushroom and fire roasted tomato

The best beef in the world, charbroiled, over ciabatta roll, tomato, lettuce and aioli

Served over a warm string bean salad with baby artichoke, cherry tomato and fresh herb

Served with marinated grilled vegetables and salsa verde

Delicate sandab sole fillet with smoked toasted almond, golden raisin, dried cranberry, lemon and white wine

Fresh fish and seafood simmered in tomato, garlic and basil sauce

Tender medallions of chicken breast in a sweet Marsala wine sauce and sautéed mushrooms

Medallions of veal topped with prosciutto with Madeira wine, brown butter and sage sauce

With Arugula and parmigiano shaving, limoncello dressing

Charcoal grilled and sliced thin. Topped with arugula, celery, parsley salad and parmesan shavings