Menu

APPETIZERS

Spiced Hummus | 9

Warm garlic naan and vegetable sticks

Jumbo Lump Crab Cakes | 13

Lime jicama, cilantro slaw, and a zesty remoulade

Artisan Cheese Plate | 14

Fresh fruit, honey, and a toasted baguette

SOUPS & SALADS

Creamy Tomato | 7

Topped with aged shaved Parmesan

Lemon Chicken Artichoke | 7

With chickpeas

House Salad  | 8

Mixed greens, tomato, cucumber, almonds, & Gorgonzola with a toasted balsamic dressing

California Caesar Salad | 8

Parmesan toasted crostini

Add: Chicken | 6    Shrimp | 6    Salmon | 12   Tuna | 14

PASTA

Pappardelle Bolognese | 20

Garlic and red chile garnished with aged Parmesan

Angel Hair Pasta | 17

Olive oil, toasted garlic, red chile, white wine, artichoke, sundried tomatoes, spinach, toasted almonds, and Feta cheese

Add: Chicken | 6      Shrimp | 6

Shrimp & Sausage Rigatoni | 21

Shrimp, Italian sausage, bell peppers, and a spicy Parmesan cream

TUCCI’S CLASSICS

Spicy Hawaiian Tuna Poke | 24

Sliced avocado, pickled cucumber, cilantro, red onion, and edamame served on jasmine rice with sesame wonton chips

Chicken Marsala | 19

Tender breasts of chicken sauteed with cremini mushrooms, shallots, diced tomatoes, and a rich Marsala sauce on garlic linguini

ENTREES

Jumbo Shrimp Skewers | 26

Wasabi-edamame puree and sticky rice topped with a mango serrano salsa and cilantro

Miso Seared Salmon | 26

Served on a bed of rice topped with Bok choy, sauteed shiitakes, a citrus ponzu sauce, and pickled ginger

Seared Crab Cakes | 29

Served with buttermilk mashed potatoes, sauteed green beans, heirloom tomatoes, and a red pepper pico de gallo

STEAKS & CHOPS

Includes a choice of one side dish

6 oz Filet Mignon | 30

9 oz Filet Mignon | 40

14 oz Prime New York Strip | 45

12 oz Double Cut Boneless Pork Chop with Creole Butter | 34

 

SIDES | 6

Sauteed Green Beans

Grilled Asparagus 

Steamed Bok Choy

Buttermilk Mashed Potatoes

Jasmine Rice

White Cheddar Mac & Cheese

 

Toppers at additional cost

Demi | 3

Sauteed Mushrooms | 6

Bleu Cheese | 6

Oscar | 12

 

White Wines By The Glass

CHARDONNAY Four Vines ‘Naked’, Santa Barbara | 9
CHARDONNAY Edna Valley ‘Paragon’, San Luis Obispo County | 10
PINOT GRIGIO Caposaldo, Italy | 9
FUME BLANC Ferrari-Carano, Sonoma | 10
SAUVIGNON BLANC Clifford Bay, Marlborough | 8
RIESLING Schmitt Söhne Piesporter Spätlese, Germany | 8
SPARKLING ROSÉ New Age, Argentina | 8
PROSECCO Riondo, Italy | 9
BRUT SPARKLING Segura Viudas, Spain | 9

Red Wines By The Glass

PINOT NOIR Bridlewood Winery, Monterey County | 9
PINOT NOIR Deloach ‘Heritage Reserve’, California | 10
CABERNET Benziger Family Winery, Sonoma | 10
MERLOT BLEND Chateau Pey la Tour, Bordeaux | 10
TEMPRANILLO Buenas, Spain | 9
MALBEC Trapiche ‘Oak-Cask’, Mendoza | 10
TUSCAN RED Gini Toscano, Italy | 8
SHIRAZ Shoofly, South Australia | 9
ZINFANDEL Ravenswood ‘Zen of Zin’, California | 9

 

Cocktails

TUCCI TINI blueberry vodka, lemon, ginger | 10
HOT BLOODED maker’s mark, blood orange syrup, fresh jalapeno, agave nectar | 10
BLACKBERRY MARGARITA patron reposado, lemoncello, blackberries, lemon, simple syrup | 14
SPARKLING PEAR grey goose pear, elderflower liquor, lemon juice, fresh mint, prosecco | 12

 

*Serving Curbside Carryout Food & Wine**

*Monday-Thursday 4p-10p  *Friday-Saturday 4p-11p   *Sunday 4p-9p

Call to order 614-792-3466