Dinner Menu – Tosi's Restaurant

Dinner

Dine-in and *Curbside

*Curbside can call after 4 p.m.

for pickup after 5 p.m.
(269) 429-3689

Menu Subject to change

Our Evening Features (Specials)
can be found HERE

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12" PIZZA

Fresh daily made dough, topped with our house-made specialty sauce, and imported cheeses. Baked in our Italian wood-burning brick oven. *Gluten free dough available upon request +2
*Cheese, Pepperoni & Margherita are always available

AL FUNGHI CON SALSICCIA | 15

Italian Sausage, tomato sauce and portabella mushrooms.
SICILIAN | 15

Fresh salami, Italian sausage, pepperoni, pancetta, and basil
MEDITERRANEAN | 15

Kalamata olives, Goat cheese, artichokes, spinach, and sun-dried tomatoes
CHEFS CLASSIC | 15

Banana peppers, Sausage, Pepperoni, and Onion

SIDES

*Gluten free bread available +1 per person

Honoring our Italian heritage with house-made pastas, sauces
created from scratch with fresh ingredients and hand-cut
steak by our chef seasoned and cooked over a charcoal grill.

Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness

WE PROUDLY SERVE BIT OF SWISS BREADS AND DESSERTS.

APPETIZERS

SALADS

All Tosi’s dressings are house-made in our kitchen daily and include:

Tosi’s house Vinaigrette, Toasted Garlic, Honey Mustard,
Vinaigrette, Buttermilk Ranch, Bleu Cheese, and Thousand Island.

ENHANCE YOUR SALAD OR ENTRÉE

ENTRÉES

All entrées include your choice of Emil Tosi’s Original
House Specialty Minestrone, Soup Of The Day, or Tosi’s House Salad.
Upgrade to a specialty salad +6 | Caesar salad +5
Table bread will be delivered along with your soup or salad

WE PROUDLY SERVE BIT OF SWISS BREADS AND DESSERTS.

TOSI’S SPAGHETTI

With your choice of our house-made Bolognese or Marinara sauce. | 16. With Meatballs Or Sausage | 23
MALFATTI | 23

Handmade spinach rolls layered with house-made Bolognese and Béchamel sauces with mushrooms
CANNELLONI | 23

House-made pasta sheets rolled and filled with fresh spinach, Ricotta cheese and baked in our Bechamel and marinara sauce. Topped with pecorino romano and fresh basil.
LASAGNA | 25

Four layers of house-made pasta sheets stuffed with our cheeses blend, Italian sausage, fresh spinach and our house-made Bolognese
TUSCAN PENNE | 25

Tomato Sauce with Italian sausage, bell peppers, onions, garlic, Marsala wine, butter, and Asiago cheese, tossed with penne
AMATRICIANA | 22

Penne pasta tossed with a spicy blend of tomatoes, garlic, white wine, Parmesan, and red pepper flakes
GNOCCHI | 27

Potato dumplings baked in our wood oven with chicken, spinach and a roasted pepper cream sauce
SEAFOOD ARRABBIATA | 37

Linguine pasta, seared sea scallops, lobster, and tiger shrimp tossed together in a spicy tomato sauce
CHICKEN MARSALA | 26

Boneless chicken sautéed in a sweet Marsala wine and mushroom sauce. Served with house-made fettuccine and vegetable
POLLO ALLA ROMANA |27

Airline chicken stuffed with prosciutto, sage, and pecorino Romano cheese. Pan seared with a sherry wine sauce. Served with house-made fettuccine and vegetables.
SCALLOPINI | 36

Thin sliced pounded veal tenderloin sautéed in marsala wine and mushrooms, served with Tosi’s house-made fettuccine and vegetable
GRILLED SALMON | 30

Char grilled Salmon topped with an heirloom tomato butter. Served with dill roasted creamer potatoes and vegetable
BAKED SALMON | 30

Fresh caught Scottish salmon baked in parchment paper with a house-made dijon peppercorn butter. Served with sweet potato au gratin and vegetable
PORK OSSO BUCCO | 30

Slow braised in a red wine vegetable ragout. Served over mashed potatoes.
STUFFED PORK CHOP | 30

Locally sourced bone-in pork chop stuffed with smoked Gouda, char-grilled and topped with fresh garlic and herb oil. Served with mashed potatoes and vegetable
TOURNEDOS | 50

Hand-Cut, charcoal grilled, twin 5-ounce beef tenderloin medallions finished with a brandy herb butter. Served with mashed potatoes, mushrooms, and vegetable
BARBECUED RIBS

Slow braised ribs in Tosi’s original marinade. Finished off with a sweet and tangy barbecue sauce. Served with our French fries and vegetable. HALF 24 | FULL 32
FILET MIGNON

Hand-Cut charcoal grilled, seasoned lightly with salt and fresh ground pepper. Served with mashed potatoes, mushrooms, and vegetable. 5 OZ 38 | 10 OZ 48
RIBEYE | 50

Hand-cut 16 oz. ribeye, cast iron pan seared with rosemary and butter. Served with mashed potatoes, mushrooms and vegetable.
PORK RIBEYE | 27

Boneless pork ribeye pan seared with a creamy mushroom Thyme sauce. Served with mashed potatoes and vegetable.
WAGYU HANGER STEAK FRITES | 51

8 oz American wagyu steak. Char grilled and served with a red wine demi glaze, truffle parmesan fries, mushrooms, & vegetable.

STEAK GUIDE:
Rare – Red cool center
Medium Rare – Warm red/pink center
Medium – Pink center
Medium Well – Slight pink center

Please note that we recommend our steaks be cooked to a maximum of medium for optimal tenderness and flavor. We kindly inform our guests that we cannot be held responsible for steaks cooked beyond this point, as they may shrink and/or dry out.

SCALLOPINI | 36

Thin sliced pounded veal tenderloin sautéed in marsala wine and mushrooms, served with Tosi’s house-made fettuccine and vegetable
GRILLED SALMON | 30

Char grilled Salmon topped with an heirloom tomato butter. Served with dill roasted creamer potatoes and vegetable
BAKED SALMON | 30

Fresh caught Scottish salmon baked in parchment paper with a house-made dijon peppercorn butter. Served with sweet potato au gratin and vegetable
PORK OSSO BUCCO | 30

Slow braised in a red wine vegetable ragout. Served over mashed potatoes.
STUFFED PORK CHOP | 30

Locally sourced bone-in pork chop stuffed with smoked Gouda, char-grilled and topped with fresh garlic and herb oil. Served with mashed potatoes and vegetable
TOURNEDOS | 50

Hand-Cut, charcoal grilled, twin 5-ounce beef tenderloin medallions finished with a brandy herb butter. Served with mashed potatoes, mushrooms, and vegetable
BARBECUED RIBS

Slow braised ribs in Tosi’s original marinade. Finished off with a sweet and tangy barbecue sauce. Served with our French fries and vegetable. HALF 24 | FULL 32
FILET MIGNON

Hand-Cut charcoal grilled, seasoned lightly with salt and fresh ground pepper. Served with mashed potatoes, mushrooms, and vegetable. 5 OZ 38 | 10 OZ 48
RIBEYE | 50

Hand-cut 16 oz. ribeye, cast iron pan seared with rosemary and butter. Served with mashed potatoes, mushrooms and vegetable.
PORK RIBEYE | 27

Boneless pork ribeye pan seared with a creamy mushroom Thyme sauce. Served with mashed potatoes and vegetable.
WAGYU HANGER STEAK FRITES | 51

8 oz American wagyu steak. Char grilled and served with a red wine demi glaze, truffle parmesan fries, mushrooms, & vegetable.