$35 Dinner

Classic Caprese Tower with vine-ripe Tomatoes, fresh Imported Mozzarella di Buffala and Chiffonade, drizzled with Extra Virgin Olive Oil
(vegetarian)
or
Fresh P.E.I Lobster Tail over Carnaroli Champagne Risotto served with a Citrus Buerre Blanc Sauce
or
In-house Smoked Salmon, with caramelized Red Onions, Caper Berries, drizzled with a Lemon and Olive Oil Dressing
or
Jumbo Black Tiger Shrimp wrapped with Prosciutto di Parma, drizzled with Balsamic Vinegar Reduction
or
Toula’s Amore Salad with Baby Arugula, toasted Pine Nuts, fresh Strawberries and shaved Parmigiano Cheese, Honey-Champagne Dressing
(vegetarian)
or
Wild Mushrooms and Polenta Tower, Shitake and Portobello Mushrooms, served with Parmigiano Cheese Fondue and finished with Black Truffle shavings
or
Toula’s Classic Salad with Hearts of Palm, Baby Corn, sliced Avocado and Belgium Endive Cold Pressed Extra Virgin Olive Oil Lemon Emulsion
(vegetarian)



Grand Toula’s Surf & Turf, AAA Beef Tenderloin Fillet with a giant Black Tiger Shrimp smothered with a Pinot Grigio Extra Virgin Olive Oil Sauce, served with roasted Garlic-and-Rosemary Parisian Potatoes and herbed sautéed Green Asparagus
or
Oven Baked Chilean Sea Bass Fillet, on a bed of San Gimigniano Saffron Carnaroli Rosotto a la Milanese, drizzled with Tuscan Extra Virgin Olive Oil and Lemon Emulsion
or
Certified AAA Black Angus Striploin Steak with a light Pink Peppercorn Essence and shaved Black Truffle, served with fresh Polenta Medallion and sautéed Mushrooms
or
Roasted Washington Rack of Lamb in a Dijon Mustard-and-Rosemary Marinade with a Amarone Red Wine Reduction Sauce, served with roasted Garlic, Parisian Potatoes and ‘Peppernatta” roasted Yellow Pepper
or
Handmade P.E.I. Lobster Ravioli with a light Basil Pesto a la Genovese
or
Roasted, stone-pressed free range Cornish Hen a la Giuseppe with white Balsamic, splashed and flamed with Extra Virgin Tuscan Olive Oil, served with roasted Mini Potatoes, Garlic and Rosemary
or
In-house handmade Potato Gnocchi with a medley of Porcini, Shiitake and Oyster Mushrooms, Pinot Grigio Sauce topped with shaved Reggiano Parmigiano Cheese 
(vegetarian)



Toula’s famous in-house made Tiramisu
or
Dark Chocolate Panna Cotta, in-house made, served with Orange Crème Anglaise and fresh Berries
or
In-house made Mint Chocolate Chip Gelato, served with Chocolate Biscotti
or
Toula’s in-house made Crème Brulee