247 Hamilton Avenue, Palo Alto, CA 94301 Osteria Toscana

Tomato, organic basil, fresh garlic, oregano, shredded ricotta salata, evoo.

Ground beef, veal and pork meatballs, marinara, parmigiano reggiano.

Caprese of sliced tomato, evoo, fresh basil, oregano, aged balsamic.

Thinly sliced raw beef, red onions, lemon, capers, spicy mustard, evoo.

Artichoke bottoms, bay shrimp, hearts of palm, house made herb dressing.

Locally made San Francisco sourdough, served fresh and toasted.

Butter lettuce, house herb dressing.

Butter lettuce, radicchio, cherry tomato, endive, gorgonzola, house herb dressing.

Heart of romaine, anchovies, parmigiano reggiano, focaccia croutons.

Seasonal vegetables, beans, chicken stock.

Angel hair, basil infused evoo, marinara, micro basil.

Sauteed spinach and ricotta pasta, marinara, fresh basil.

Potato dumplings, basil pesto, cream.

Sauteed chicken breast, asparagus, pomodoro, sun-dried tomatoes, basil.

Cheese stuffed pasta, prosciutto di parma, cream, peas.

Wide ribbon pasta, field mushrooms, marinara, ground pork, veal and beef sauce.

Pancetta, pecorino toscano, egg yolk, garlic.

White wine, chopped baby clams, manila clams, garlic, evoo.

Spinach pasta, bay shrimp, garlic, evoo, cream.

Chicken breast, marsala wine, field mushrooms, shallots, demi.

Natural veal ribeye scaloppini, meyer lemon, white wine, butter, capers.

White wine, fresh lemon juice, butter, lemon orzo.

Focaccia and herb crusted chicken breast, baked with mozzarella, basil, marinara.

Poached salmon, sautéed spinach, shallots, lemon orzo, vellutata verde.

Honey dew, cantaloupe, watermelon, cherry tomatoes, cucumber, ricotta salata, stracciatella cheese, prosciutto, and aged balsamic.

Served with Sicilian salad shaved fennel, orange and tangerine segments, oregano, lemon zest, Fresno chili, and dijon mustard

Squid ink fettuccine, zucchini, Fresno chilies, Crab-meat, touch of cream and fresh mint, and topped with a kiss of tobiko caviar

Charred Tuna served on a bed of spicy watermelon gazpacho and cucumber and mint salad

seared tuna on a bed of herb verde sauce, made with capers, egg, and herbs. Served with orzo and vegetables