Toula Brunch


SOUPS/MINESTRE/APPETIZERS/ANTIPASTI

  • CHEFS FRESH SOUP OF THE DAY

  • FRESH BABY SPINACH SALAD WITH SUNDRIED TOMATOES, HARD BOILED EGGS, JULIENNE RED PEPPERS AND CALAMATA OLIVES WITH A BALSAMIC VINAGERETTE

  • TOULA CLASSIC CAPRESE SALAD, WITH BUFFALO MOZZARELLA AND VINE RIPENED TOMATOES WITH A FRESH BASIL PESTO VINERGERETTE

  • PROSCIUTTO AND MELON, THINLY SLICED PARMA PROSCIUTTO WRAPED AROUND RIPE CANTALOPE MELON AND DRIZZLED WITH A BALSAMIC REDUCTION

  • IN HOUSE SMOKED SALMON OVER BABY ARUGULA GREENS DRIZZLED WITH LEMON AND OLIVE OIL, TOPPED WITH CARAMELIZED SWEET RED ONIONS, SERVED WITH FRESH BAKED HERB FOCACCIA BREAD

  • GRILLED ZUCHINI, EGGPLANT, PEPPERS AND ROASTED GARLIC TOPPED WITH SMOKED MOZARELLA CHEESE

  • CROISSANT SANDWICH WITH HAM AND EMMENTHALER SWISS CHEESE


PASTA /MAIN COURSE

  • SMOKED SALMON EGGS BENEDICT WITH POTATOES AND GRILLED VEGETABLES

  • GRILLED VEGETABLE FRITTATA SERVED WITH A MIXED GREEN SALAD

  • BROWN SUGAR AND CINNAMON FRENCH TOAST SERVED WITH BERRIES

  • VEAL MEDALLIONS WITH WILD MUSHROOMS SAUCE SERVED WITH POTATOES AND GRILLED VEGETABLES

  • HANDMADE POTATO GNOCCHI WITH A FRESH BASIL TOMATO SAUCE TOPPED WITH SMOKED SCARMORZA CHEESE

  • BRAISED VEAL OSSO BUCO IN A TOMATO SAUCE SERVED WITH RISOTTO ALA MILANESE

  • TAGLIATELLE WITH VEAL RAGUE, FRESH EGG NOODLE WITH FRESH MEAT SAUCE

  • CHICKEN BREAST VALDOSTANA, TOPPED WITH MOZZARELLA CHEESE AND AVOCADO SERVED WITH POTATOES AND GRILLED VEGETABLES

  • FRESH RAINBOW TROUT FILET PAN SEARED, SERVED WITH LEMON CHIVE RISOTTO AND GRILLED VEGETABLES

  • HANDMADE PAPPERDELLE PASTA WITH WILD MUSHROOMS, FRESH HERBS, CHICKEN BROTH BUTTER SAUCE FINISHED WITH TRUFFLE OIL AND SHAVED PARMIGIANO CHEESE

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