Choice Dinner Menu

Combination Dinner Menu

Available for up to 100 guests

With Tuscany’s consistent rating of "Extraordinary” by the Zagat survey, impressing your guests is guaranteed with any choice from the menu listed below, which features Tuscany’s most memorable dishes. This three-course, plated Choice Dinner Menu provides the option to choose from two entrees, plus an additional vegetarian option as well as one salad and one dessert for your entire group. Exact entrée orders for each guest are required ten days prior to event date. Place-cards to identify entrees are not required, however are strongly recommended. Menu price includes soft drinks, lemonade, coffee and tea; however, price excludes current Utah tax and 20% gratuity.

First Course

Choose one for your entire group

Mixed Greens, Tomato, and Red Onion with Herb Vinaigrette

Hearts of Romaine Caesar with Garlic Crouton and shaved Parmesan

Entrées

Choose one combination plate to offer to your entire group

Wood oven roasted Chicken Breast and Pesto Crusted Filet of Salmon
with roasted Garlic Mashed Potatoes and Carrots ($36)

Wood oven roasted single cut Pork Chop and Pesto Crusted Filet of
Salmon with roasted Garlic Mashed Potatoes ($39)

Oven roasted Chicken Breast with skewered roasted Vegetables and
grilled Shrimp served over Garlic Mashed Potatoes ($38)

Hand-Cut New York Steak served with Grilled Shrimp Kabobs
marinated in Lime and Fresh Garlic with Garlic Mashed Potatoes
(All orders prepared Medium) ($46)

Vegetarian Option:
(please provide number of vegetarian entrees needed ten days in advance)
Vegetarian Shell Pasta "Primavera” with roasted Corn, Sugar Snap Peas and
fresh Tomatoes in a natural Vegetable Broth

Dessert

Choose one for your entire group

Mark Eaton’s Old Fashioned Chocolate Cake with Ganache Frosting and Vanilla Bean Gelato

Seasonal Bread Pudding

Chef's Specialty Dinner Menu

Available for up to 50 guests at $46 per person

Offering this menu to your guests is sure to create a memorable experience for your special event. Each item listed below is hand-crafted by Tuscany’s Executive Chef, Adam Vickers, one of ten finalists for the 2009 Chefdance competition. These exclusive options provide your guests the opportunity to choose from five entrées; however, exact entrée orders are due to the Tuscany Special Events Coordinator 10 days prior to event date to ensure the proper preparation time needed for each individual entree. Place-cards to identify entrees are not required, but are strongly recommended. Menu price includes soft drinks, lemonade, coffee and tea; price excludes current Utah tax and 20% gratuity.

First Course

Choose one for your entire group

Organic spring mix salad with dried cranberries, candied Walnuts feta cheese and sweet basil vinaigrette

Hearts of Romaine Caesar with Garlic Crouton and shaved Parmesan

Entrées

Each guest choose one

Pan Seared, Rolled Chicken Breast stuffed with Caramelized Onion, Artichoke,
and Smoked Mozzarella served over Olive Oil Whipped Potatoes in a Seasoned Chicken Jus

Hand cut New York Steak with Garlic Mashed Potatoes and Seasonal Vegetables
(all orders prepared medium)

Slow Braised Pork Shank in a Pork Reduction Sauce with Olive Oil Whipped
Mashed Potatoes and Blazed Carrots

Roasted Filet of Atlantic Salmon with Seasonal Risotto and fresh Herb Beurre Blanc

Shell Pasta "Primavera” with roasted Corn, Sugar Snap Peas and fresh Tomatoes
in a natural White Wine reduction

Dessert

Choose one for your entire group

Mark Eaton’s Old Fashioned Chocolate Cake with Ganache Frosting and Vanilla Bean Gelato

Cheesecake with fresh Berry Compote

Seasonal Bread Pudding