CASA TOSCANA
Casa Toscana shares the philosophy of classic Italian cooking based on the high quality of ingredients and in the simplicity of recipes.
The ‘Ristorante’ has access to the freshest fish, most tender grass-fed beef from the Kokstad area and finest seasonal venison from dedicated hunters.
The delicacy of the wild porcini mushrooms, sourced from Singisi Forest and featured in several dishes, has enticed many food lovers.................
Casa Toscana is proud to be one of only three restaurants in South Africa to be awarded the ‘Ospitalità Italiana’ Seal of Quality in 2011.
The seal of Quality has been confirmed for the year 2012
Meal stage Composition
Aperitivo: aperitif usually enjoyed as an appetizer before a large meal, may be: Campari, Cinzano, Prosecco, Spritz, Vermouth
Antipasto literally "before (the) meal", hot or cold appetizers
Primo "first course", usually consists of a hot dish like pasta, risotto, gnocchi, or soup.
Secondo "second course", the main dish, usually fish or meat. Traditionally beef, lamb,pork and chicken are most commonly used.
Contorno "side dish", may be a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta "cheese and fruits“.
Dolce "sweet", such as cakes (like Tiramisu)
Caffè coffee
Digestivo "digestives", liquors/liqueurs (grappa, amaro, limoncello, sambuca), sometimes referred to as ammazzacaffe`( "coffee killer")
Antipasti - Starters
Freddi – Cold (served plated price per portion )
Prosciutto e melone ...fresh imported Parma Ham on sliced sweet melon.
Panzanella... a rustic traditional salad made with tuscan bread tomatoes cucumber onion, fresh mint dressed evo.
Rotolo di mozzarella ripieno... buffalo style mozzarella roll stuffed with vegetables and prosciutto
Involtini di bresaola...(bresaola: cured beef carpaccio) bresaola rolls stuffed with fresh goat cheese...
Caprese... buffalo style mozzarella salad with ripe tomatoes dressed with evo and basil pesto
Bigne` ripieni di mousse...ecclairs filled with a varity of mousses: tuna, cheese , salmon, Parma ham (choose your filling, 3 eclairs in each plate nicely presented )
Taglieri di salumi con pane casereccio imported Italian cold meats ( prosciutto, salame, mortadella, coppa, pancetta) Served with home made Tuscan bread and olives .
Bruschette miste (pomodoro, funghi, fegatini, melanzane) toasted bread with different toppings: tomatoes and mozzarella, aubergine and pecorino, porcini mushroom, Tuscan chichen liver pate` 4 bruschetta
Carpaccio di manzo
Carpaccio di Venison
Carpaccio di pesce crudo (Tonno o Salmone)
Please note the following prices were for 2013and are only a guide, they may be subject to change for 2014 and 2015
Antipasti – Starters
(for buffet options)
Single serving
(make your own platter)
Prosciutto e melone ...fresh imported Parma Ham and sweet melon. R 20
Panzanella... a rustic traditional salad made with tuscan bread, tomatoes, cucumber, onion, R 16
fresh mint dressed in evo.
Mini mondeghili... (little Italian meatballs) R20
Involtini di bresaola... ( bresaola: cured beef carpaccio) bresaola rolls stuffed with fresh R 22
goat cheese...
Bicchierini di mare... seafood cups : calamari and prawns with courgette’s pesto R 25
Bicchierini di caprese... caprese cups: buffalo style mozzarella salad with tomatoes, R 18
evo and basil pesto
Bicchierini di parmigiana... aubergine or courgette parmigiana R 18
Bigne` ripieni di mousse... home made eclairs filled with various mousse: tuna, cheese ,
salmon, parma ham R 15
Bruschette (pomodoro, funghi, fegatini, melanzane) R15
Bruschette Porcini mushrooms R15
Olive ripiene... deep fried olives stuffed with cheese and herbs R12
Antipasti – Starters
Caldi – Hot
Sformatini di verdure con fonduta di formaggio : choose your flan: courgette, broccoli , carrots, asparagus all served with a rich cheese fondue
Verdure ripiene (zucchine, pomodorini, peperoni)
Parmigiana di melanzane
Parmigiana di zucchine
Zuppe – Soup
Butternut and Apple soup
Broccoli and crispy pancetta
Carrots and potatoes “vellutata” with onions flavored croutons and chive
Leeks and potatoes vellutata
Minestrone di verdure con croutons and parmesan chips
Main
Pasta
Ravioli di magro
(spinach and ricotta homemade pasta parcels)
Tortelli di agnello
(lamb and asparagus homemade pasta parcels)
Agnolotti
(roasted pork and beef homemade pasta parcels)
Cannelloni
Di magro (spinach and ricotta cheese)
Di carne (beef bolognese sauce)
Di pesce (seafood sauce)
Crespelle
Spinach and ricotta cheese
Porcini mushrooms
Smoked salmon and chives
Carne – Meat
Agnello (Lamb with veg and roast potatoes)
Leg of lamb roasted with herbs and garlic
Rack of lamb in herb crust
Filetto (Beef fillet with vegetable and roast potatoes)
Medallions in red peppercorn sauce
Whole roasted fillet stuffed with porcini mushrooms
Pork (served with butternut and green beans)
Carree’ pork loin stuffed and roasted
Porchetta tesa al finocchio : roasted pork loin with cracking flavored with wild fennel flowers
Pollo – Chicken (Lamb with vegetable and herbed mashed potatoes )
Pollo cacciatora Hunter’s chicken
Pollo Ripieno Stuffed roast chicken
Contorni - Side
Mixed roasted vegetables ( per serving choose 2)
Onions
Butternut
Potatoes
Peppers
Baby aubergines
Fagioli all ‘uccelletto ...uccelletto style beans
Fagiolini Green beans tossed in evo parsley and garlic
Zucchine alla menta Baby marrow braized in evo garlic and fresh mint
Verdure ripiene : bells peppers, courgettes, onions and tomatoes
Dolci
Meringata al cioccolato Whipped cream, crumbly meringue and dark chocolate chunks, a combination of different textures in this classic Italian “semifreddo”
Torta peperina A rich, but flour free, dark chocolate cake with just a hint of chilli served with vanilla ice cream.
Bongo Homemade eclaires filled with our crema pasticcera, drowned it in hot chocolate ganache
Tiramisù Traditional spoon-pudding, made with mascarpone, dark chocolate and coffee.
Panna Cotta ai Frutti di Bosco A delicate cream pudding, served with a mixed-berry couli, garnished with berries.
Crostatina di frutta Fresh fruit tart with “crema pasticcera”
La torta di Maria we have reinterpreted a Tuscan family recipe using dark Belgian chocolate, almonds in this rich no flour cake, served with Vanilla ice cream or fresh cream.
Trio di dolci A taste of three of our favorite desserts, Torta peperina, bigné al caffe` (coffee éclair), pannacotta alla vaniglia.
(1) Proposed menu for wedding R 310.00
Antipasto
Bruschette with a variety of different seasonal topping,
Chicken liver pate` with home made bread
Mixed salad for the table
Pasta
Ravioli di magro : Home made pasta parcels filled with spinach, ricotta and
Grana Padano cheese served with your choice of bolognese sauce
or our fragrant tomato “salsa”.
Carne
Roasted pork loin stuffed with spinach served with roast potatoes
Dolci
Bongo: home made éclairs filled with “crema pasticcera” and drowned in dark chocolate ganache
(2) Proposed menu for wedding R 310.00
Antipasto
Bigne` ripieni di mousse...ecclairs filled with
a varity of mousses: tuna, cheese , salmon, Parma ham (choose your filling,
3 eclairs in each plate nicely presented )
Pasta
Farfalle con asparagi e pancetta affumicata
Farfalle cooked al dente served with a delicious sauce of fresh asparagus,
smoked pancetta, vodka and cream.
Carne
Involtini di pollo con pomodori secchi :Tender chicken fillet wrap around
a tasty filling of sundried tomatoes and cheese. Served with seasonal vegetables
Dolci
Bongo: home made éclair filled with “crema pasticcera” and drowned in dark chocolate ganache
(3) Proposed menu for wedding R 390,00
Antipasto
Gamberi alla parica dolce: Large prawns sautéed in olive oil with garlic and smoky paprika
served on a lightly toasted bread.
Pasta
Pappardelle ai porcini
Home made ribbon pasta served with a tasty sauce of porcini mushrooms garlic, parsley,
cream and Grana Padano cheese.
Carne
Filettino di manzo alla rucola:
Tender beef fillet seared in butter and extra virgin olive oil,
served with a rocket salad and thin cut fries.
Dolci
Mousse al cioccolato fondente
Rich dark chocolate mousse served with chocolate fondue.
(4) Proposed menu for wedding R 460,00
Antipasto
Crudo di salmone:thinly sliced fresh Norwegian salmon dressed in evo, lemon juice chives ,
served with parmesan ice cream
Pasta
Crespelle ai gamberi
Our home made “crespelle “ filled with sauté prawns and white sauce
Lemon sorbet
Artisan made lemon sorbet to clean your mouth
Carne
Agnello arrosto :deboned leg of lam marinated in rosemary, garlic, and olive oil slowly
roasted and served with roast potatoes and sauté spinach
Dolci
Trio di dolci : a taste of three of our favourite desserts,
Torta peperina, bigné al caffe` (coffee éclair), pannacotta alla vaniglia.
(5) Proposed menu for wedding R 460,00
Antipasto
Bis di carpaccio
Beef carpaccio seasoned with fresh lemon, extra virgin olive oil, freshly ground black pepper and organic salt.
Venison carpaccio seasoned with sherry vinaigrette, garnished with rocket leaves and Grana Padano shavings.
Pasta
Crespelle di agnello e asparagi
Our home made “crespelle “filled with lamb braised in white wine
with fresh asparagus in a velvety white sauce and double butter
Lemon sorbet
Artisan made lemon sorbet to clean your mouth
Carne
Filetto ai funghi porcini
:tender beef fillet medallion pan seared and served with a topping of grilled porcini mushrooms, glased baby carrots and potatoes duchesse
Dolci
Trio di dolci : a taste of three of our favourite desserts,
Torta peperina, bigné al caffe` (coffee éclair), pannacotta alla vaniglia