Cantina Toscana - University Park, FL

crostini served with two bruschetta toppings: 1) diced roma tomatoes tossed with fresh basil, garlic, and extra virgin olive oil; 2) sauteed mushrooms and onions with a touch of sweet marsala wine.

tender calamari rings and tentacles lightly floured and fried golden. served with homemade tomato sauce on the side.

fresh mussels sauteed in spicy tomato sauce or shallot white wine sauce. served with crostini

fresh mozzarella, diced fresh tomato, basil, olive oil, and fresh arugul

tomato sauce, mozzarella, goat cheese, roasted garlic, oregano

tomato sauce, mozzarella, and mild italian sausage.

tomato sauce, mozzarella, mushrooms, fresh tomatoes, artichokes, olives, red onion

tomato sauce, mozzarella, pears, gorgonzola crumbles, shallots

homemade tomato sauce, fresh tomato. fresh mozzarella, fresh basil.

selection of fresh made bruschetta, giardiniera, asiago and fontina cheese, and italian cured meats

paper-thin slices of raw beef filet served with arugula and artichoke salad. finished with caper lemon dressing and shaved parmesan

jumbo sea scallops wrapped in bacon and seared to perfection. served on a bed of wilted spinach drizzled with homemade lemon sauce

tomato sauce, mozzarella, parma ham, mushroom, artichoke, and anchovy

romaine lettuce tossed with a caesar dressing topped with parmesan and homemade croutons

(add to entree for $2) choose between a garden, caesar, or a greek salad

baby greens with sliced roma tomato, cucumber, and onion tossed with balsamic vinaigrette

romaine, olives, onion, cucumber, and feta tossed with a greek dressing

pears, asiago, dried cranberries and arugula. drizzled with extra virgin olive oil and honey

sliced fresh plum tomatoes and fresh mozzarella from salerno. garnished with homemade basil pesto

slices of eggplant layered with mozzarella and parmesan cheese, and homemade tomato sauce. baked golden and served with homemade radiatori pasta in tomato sauce

pan seared chicken cutlet topped with mushroom, lemon , butter, and caper sauce. served with roasted petit potatoes and broccoli gratin

chicken cutlet topped with a mushroom, artichoke hearts and sundried tomatos in pinot grigio, butter, and shallot sauce. served with mashed potatoes and sauteed asparagus

lightly breaded veal cutlets topped with mushrooms sauteed in sweet marsala wine. served with mashed potatoes and sauteed baby carrots

lightly breaded veal cutlets topped with parma ham and sage, pan fried with butter and white wine. accompanied by parmesan risotto and broccoli gratin.

pistachio mint crusted grilled lamb porterhouse chops topped topped with pomegranate port reduction. served with roasted petit potatoes and sauteed asparagus

skin-on wahoo loin on a bed of wilted spinach with petit potatoes and cherry tomato confit sauteed with pinot grigio and finished with butter

succulent medley of mussels, shrimp, calamari, and fresh market fish stewed with cannellini beans, carrots, potatoes, and onion in a light pinot grigio, fish jus, and tomato sauce

seared jumbo sea scallops served with green pea puree accompanied by creamy pancetta parmesan risotto

beef and pork slowly stewed in red wine and tomato sauce tossed with penne pasta topped with parmesan

zucchini, onion, basil, almonds, goat cheese, sundried tomato pesto and parmesan tossed with penne pasta. finished with goat cheese crumbles

fork rolled potato dumplings in your choice of bolognese, vegetarian, or a cheese trio sauce

homemade beef and sausage meatballs tossed with our tomato sauce and spaghetti topped with parmesan

sausage, onion, peppers, mushroom, and a vodka tomato sauce tossed with penne pasta topped with parmesan

gorgonzola, fontina, asiago, parmesan, and pinot grigio slowly melted into rich cheese sauce. tossed with homemade penne pasta

baked layers of homemade pasta, beef, pork, tomato sauce, bechamel, mozzarella, and parmesan

sauteed chicken and fresh broccoli tossed with our homemade alfredo sauce and tagliatelle pasta

sauteed shrimp, brandy, tomato sauce, garlic, and cream tossed with homemade tagliatelle pasta and a pinch of tarragon

mussels, shrimp, and calamari sauteed in a spicy tomato sauce and seasoned with garlic and pinot grigio. tossed with homemade tagliatelle

arborio rice with shrimp, asparagus, spicy tomato sauce, pinot grigio and a touch of cream

arborio rice slowly stirred with fresh porcini mushroom, shallots, and freshly grated parmesan. infused with white truffle oil

strips of homemade dough flash fried and dusted with powdered sugar. served with cointreau honey sauce

lady fingers soaked with espresso and kahlua topped with a thick mascarpone layer infused with shaven chocolate

white chocolate pudding garnished with crushed roasted pistachios and raspberry coulis

a homemade chocolate cake with a rich melting core served with gelato

light and airy texture created by whipping eggs, cream, lemon peel and lemon juice