SALAD | SOUP
  • CAESAR SALAD
    9 | 14
    A classic; romaine, parmesan cheese & garlic croutons
  • BEET & BLEU CHEESE SALAD
    10 | 15
    Chilled roasted beets, bleu cheese crumbles, candied walnuts & citrus vinaigrette
  • KALE & FIG
    13 | 18
    Fresh kale topped with mission figs, red onion, Marcona almonds, creamy goat cheese with fig balsamic dressing
  • ROASTED PEAR & ROCKET
    15 | 20
    Tender pears, golden raisins, crispy prosciutto, burrata, pistachio and rocket greens tossed in white balsamic vinaigrette
  • TUSCAN ONION SOUP
    Cup 5 | Bowl 7
    Slow roasted onions, beef stock, garlic croutons & provolone cheese
  • SOUP OF THE DAY
    Cup 5 | Bowl 7
    Made in-house daily
  • TOSCANOS SIGNATURE MARTINI CLAMS
    24 half order | 39 full order
    Fresh Northwest clams steamed in vermouth with garlic, celery, onions & parsley. Full order served in a large martini glass
CHILDREN’S MENU
  • SPAGHETTI
    9
  • KID'S CHEESE PIZZA
    12
  • MACARONI & CHEESE
    10
  • LINGUINI ALFREDO
    10
STARTERS | HAPPY HOUR
  • PROSCIUTTO WRAPPED MOZZARELLA
    14
    Fresh mozzarella wrapped with crispy prosciutto & topped with balsamic reduction
  • BAKED MEATBALLS
    15
    Homemade meatballs, baked in our hearty Bolognese sauce & fresh mozzarella cheese
  • PEAR & BURRATA BRUSCHETTA
    16
    Chilled poached pears tossed with red onion, citrus, thyme, white balsamic, Marcona almonds with creamy burrata, toasted crostini
  • SPICY CALAMARI
    18
    Quickly pan seared with Calabrian chili paste, tomatoes, capers, parsley and served with crostini
  • BLEU CHICKEN FLATBREAD
    16
    Roasted chicken, parmesan, mozzarella, bleu cheese, green onions, tomatoes, basil & balsamic vinegar
  • TRUFFLE MUSHROOM & ONION DIP
    20
    Roasted mushrooms, caramelized cipollini onions, sage with creamy Italian cheeses and served with crostini
  • MARSALA STEAK TIPS
    23
    Tender steak pieces quickly sauteed with roasted mushrooms, onions, sweet marsala wine and touched with cream, served with crostini
  • OYSTERS IN THE NUDE
    25 | 48
    Seasonal selection with Calabrian cocktail sauce and rotating mignonette. Available in half & full orders
  • Happy Hour 3-5 Daily
    All starters are $3 off during Happy Hour
PASTA
  • SPAGHETTI BOLOGNESE
    16
    PNW beef, local sausage, slowly simmered in a traditional tomato sauce with garlic, subtle spices, fresh herbs & aromatics
  • CHICKEN LINGUINE WITH GARLIC & CREAM
    22
    Chicken breast pieces with toasted garlic, caramelized onions, cream, sauteed mushrooms & parmesan cheese
  • CAVATAPPI & SAUSAGE
    23
    Local ground Italian sausage & fresh tomatoes, garlic; in a creamy blush sauce with plenty of fresh basil
  • TRUFFLE MUSHROOM LASAGNA
    29
    Fresh pasta layered with wild mushroom Ragu, truffle Bechamel, fresh herbs, ricotta, mozzarella and Pecorino Romano
  • SPICY BRAISED BEEF RAGU
    31
    Tender local beef slow braised in red wine, tomato, Calabrian chili, cinnamon with cipollini onions, Pecorino Romano, rigatoni pasta
  • SEAFOOD LINGUINE
    35
    Fresh clams, prawns, shrimp, bay scallops, white fish in a rich basil cream sauce
  • ADD TO ANY MEAL
    Sauteed Vegetables 4
    Meatballs 6
    Meatballs & Sausage 8
    Bay Shrimp 9
    Grilled Chicken 7
    Grilled Prawns 12
MAIN COURSE
  • CHICKEN PARMESAN
    21
    Oven baked chicken breast, tomato, mozzarella & parmesan cheese with pasta marinara
  • CHICKEN PICCATA
    24
    Boneless, skinless chicken breasts in a butter, white wine sauce with capers, tomatoes, lemon; and with cavatappi pasta
  • ROASTED SQUASH RISOTTO
    27
    Creamy arborio rice with roasted squash, vegetable stock, crispy prosciutto, arugula, goat cheese, toasted pepitas, citrus and sage
  • SALMON
    41
    King salmon oven roasted with sherry & citrus; topped with kale, Marcona almond pesto; served with farro and fennel puree
  • TERES MAJOR
    44
    Petite filet, 6 oz. sliced, marinated in red wine, rosemary; topped with mustard fig reduction, served over fingerling potatoes & cippolini onions
  • FILET MIGNON
    59
    Char-grilled, cut in-house 8 oz. tenderloin topped with sage brown butter, served with cipollini onions, roasted fingerling potatoes
  • DRY AGED RIB EYE
    69
    A 28 day aged. 14 oz. "Painted Hills" ribeye. Simply char-grilled, served with Maldon sea salt, citrus herb butter, rosemary roasted potatoes
  • STEAK ADD-ONS
    Bleu Cheese 5
    Balsamic Glazed Mushrooms 7
    Sauteed Prawns 12
  • *We are proud to serve all Painted Hills Natural Beef products. Pasture raised here in the Pacific Northwest on an all natural, no added hormones, no antibiotic diet*
SHAREABLE SIDES
  • BRUSSELS SPROUTS & BACON
    14
    Pan seared with crispy bacon, Calabrian chili, Amaretto & scallions
  • HONEY ROASTED CARROTS
    12
    Served with smoked yogurt, fresh herbs, cumin toasted pepitas
  • ADDITIONAL WARM ARTISAN BREAD
    5
    Served with Italian salsa verde & pepperonata coulis
DESSERTS
  • ICE CREAM SUNDAE
    7
    Vanilla ice cream drizzled with chocolate or caramel sauce and topped with whipped cream, a cherry and sprinkles
  • CREME BRULEE
    8
    Creamy custard topped with a burnt sugar shell
  • SALTED CARAMEL CHEESECAKE
    9
    Toscanos opulent combination of rich cream cheese and salted caramel.
  • SEASONAL CHEESECAKE
    9
    Ask your server about our seasonal cheesecake
  • TIRAMISU
    9
    Our version of this classic Italian dessert
  • CHOCOLATE CARMEL BROWNIE
    9
    A chewy chocolate brownie is mounded with vanilla ice cream, chocolate sauce, caramel sauce & whipped cream
  • BREAD PUDDING
    11
    House-made seasonal bread pudding. Ask your server for details
  • CHOCOLATE TORTE
    12
    A sinfully rich flourless salute to chocolate lovers
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