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 +1
*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

WE PROUDLY SERVE BIT OF SWISS BREADS AND DESSERTS.

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

APPETIZERS

SALADS

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

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

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 for an additional +5

ADD-ON
GRILLED CHICKEN +6 |
CHAR GRILLED BEEF TENDERLOIN +15 |
TIGER SHRIMP +10 | SALMON GRILLED +12

ENTRÉES

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

*Gluten free pasta and meatless can be available upon request

TOSI’S SPAGHETTI

With your choice of our house-made Bolognese or Marinara sauce. | 16. With Meatballs Or Sausage | 22
MALFATTI | 23

Handmade spinach rolls layered with house-made Bolognese and Béchamel sauces with mushrooms
LASAGNA | 24

Four layers of house-made pasta sheets stuffed with our cheeses blend, Italian sausage, fresh spinach and our house-made Bolognese
TUSCAN PENNE | 24

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 | 25

Potato dumplings baked in our wood oven with chicken, spinach and a roasted pepper cream sauce
SEAFOOD ARRABBIATA | 36

Linguine pasta, seared sea scallops, lobster, and tiger shrimp tossed together in a spicy tomato sauce
CHICKEN MARSALA | 25

Boneless chicken sautéed in a sweet Marsala wine and mushroom sauce. Served with house-made fettuccine and vegetable
AIRLINE CHICKEN | 25

Chicken breast stuffed with creamy goat cheese and spinach. Topped with an orange mustard sauce. Served with roasted creamer potatoes and vegetable.
SCALLOPINI | 36

Thin sliced pounded veal tenderloin sautéed in marsala wine and mushrooms, served with Tosi’s house-made fettuccine and vegetable
BAKED SALMON | 28

Fresh caught Scottish salmon baked in parchment paper with a house-made dijon peppercorn butter. Served with sweet potato au gratin and vegetable
GRILLED SALMON | 28

Char grilled Salmon topped with an heirloom tomato butter. Served with dill roasted creamer potatoes and vegetable
STUFFED PORK CHOP | 30

Locally sourced bone-in pork chop stuffed with smoked Gouda, char-grilled and topped with fresh garlic, herbs and olive oil. Served with mashed potatoes, mushrooms and vegetable
TOURNEDOS | 46

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 31
FILET MIGNON

Hand-Cut charcoal grilled, seasoned lightly with salt and fresh ground pepper. Served with mashed potatoes, mushrooms, and vegetable. 5 OZ 34 | 10 OZ 44
RIBEYE | 48

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