Dinner Menu

 

Welcome!

We are honored by your presence!
For over 80 years, our restaurant has been recognized as one of the premier
dining establishments in southwestern Michigan.
We believe our simple credo for operating a successful restaurant –
a credo first set forth and applied by our founder, Emil Tosi back in 1939:

“Choose only the finest basic ingredients to prepare your cuisine,
serve it efficiently in a pleasant atmosphere, and love your fellow man.”

We are happy to offer our friends 60 or over a 15% discount off the price of a complete dinner on this menu (alcoholic beverages not included) if you are seated by 6:00 p.m. Monday through Friday.

Discount is not available on private parties or Nightly  / Weekend Specials.

Please inform your server before placing your order.
Unfortunately, the discount cannot be deducted after the check is rung.

Parties of 10 or more one check, please.

 

Click / Tap on a link below to jump
to that section of the menu.

AntiPasto

Pizza

Insalata

Frutti Di Mare

Pollo

Veal, Lamb, Beef and Pork

Pasta

Sides

Week Day Specials

Kids Menu

 

AntiPasto

Coconut Shrimp
Five tiger shrimp rolled in sweet coconut, fried and served with a curry mayo 12

Escargot
Baked in Tosi’s scampi butter 12

Beef Brochette
Skewered beef tenderloin & seasonal vegetables. Wood oven roasted with olive oil & garlic. Served with toasted crostinis. 15

 Housemade Toasted Ravioli
Ricotta cheese and spinach pillows lightly fried and served with house-made ragu or marinara 11

Baked Brie
Puff pastry wrapped brie to golden brown and topped with a warm charred peach compote and pecans. 12 

Scallops
Pan seared then finished off in the oven with a lobster cognac sauce.
Drizzled with truffle oil and topped with micro greens. 13

Calamari
Buttermilk marinated, hand cut and flash fried with lemons and fennel and served with marinara 11

Artichoke Spread
A creamy spinach & artichoke spread. Served with Italian flatbread from our wood oven 12

Margherita Goat Cheese
Wood roasted goat cheese spread with a margarita sauce. Served with Italian flatbread from our wood oven. 12

 

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12” Pizza
All Pizzas are 13

Fresh house-made dough prepared daily and baked in our traditional
wood burning brick oven. Topped with our house blend
pizza sauce and cheese. Gluten Free pizza dough available.

Sicilian
Salami, Italian sausage, pepperoni, pancetta, basil

The Burrata
Pesto and garlic base with fire roasted tomatoes and a lite covering of our pizza cheese. Finished off with arugula and burrata.

BBQ Chicken 
Sweet and tangy BBQ sauce base, wood roasted chicken and red onions.

Mediterranean
Kalamata olives, goat cheese, artichokes, sun dried tomatoes, a touch of pesto, spinach

Al Funghi con Salsiccia
Italian Sausage, tomato sauce, portabello mushrooms

Margherita
Thin slices of tomato, mozzarella, pesto, basil

 

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Insalata

All dinners come with soup or salad.
For an additional charge
of $4 you may upgrade to a
specialty salad.

Gorgonzola
Crisp iceberg, bacon, and Gorgonzola tossed in house-made ranch dressing.
Topped with tomatoes, green apples, and fire roasted tomatoes. 13

Traditional Caesar
Romaine lettuce tossed with Asiago and our Caesar dressing made
with garlic, egg, olive oil and red wine vinegar. Topped with house made croûtons. 11

Spinach
Baby spinach tossed in a brown sugar balsamic vinaigrette and topped with sliced apples, pecans, red onions, and dried cranberries
. 12

Arugula Salad
Fresh arugula and micro greens with a spicy Dijon mostarda vinaigrette. Topped with farro fire roasted tomatoes, and burrata. 13

House Salad
Baby greens and iceberg mixture with red onions, cucumber, and tomatoes
Side 5 / Dinner 9

For an additional charge add to any salad:
Scottish Salmon 9
Four Tiger Shrimp 9
Char Grilled Angus Steak (four ounces) 9
Grilled Chicken Breast 6

House-made dressings:
Tosi’s (house), Toasted Garlic, Honey Mustard, Buttermilk Ranch, Bleu cheese, Thousand Island

 

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Frutti Di Mare

Great Lakes Whitefish
Horseradish crusted, drizzled with a citrus basil aioli. Served with sweet potato Au gratin. 24

Salmon En Papillote gf
Fresh caught Scottish salmon baked in parchment paper with
a house made Dijon peppercorn butter. Accompanied with sweet potato Au gratin.
25

Wood Roasted Margherita Salmon gf
Roasted Scottish Salmon in our wood oven. Served with a Margherita tomato sauce, fire roasted tri-colored creamer potatoes, and vegetables. 25

Alaskan King Crab Legs gf
1 pound of steamed crab legs, split and ready for drawn butter, and served with dill red skin potatoes 42

 

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Pollo

Served with House Made
Fettuccine unless indicated.

Chicken Marsala
Boneless chicken breast lightly dusted and browned in marsala wine and mushrooms 22

Chicken Piccata
Boneless chicken sautéed with lemon, capers and white wine sauce 22

Chicken Parmigiana
Breaded boneless chicken breast baked in our house-made marinara,
topped with a three cheese blend and served over tossed spaghetti 22

Wood Roasted Chicken gf
Half a chicken wood roasted with a porcini mushrooms ragout. Served with vegetables from our wood oven. 22

 

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Veal, Lamb, Beef, and Pork

All of our steaks are Midwestern USDA Certified Angus Beef. Our steaks and
chops are seasoned to perfection with salt and pepper and grilled over charcoal.
Served with mashed potatoes, mushrooms and a vegetable.

 Scaloppini House Specialty!
Thin sliced pounded veal tenderloin sautéed in marsala wine and mushrooms. Served with house-made fettuccine 33

T-Bone Lamb Chops gf
Char-grilled and brushed with garlic and rosemary oil.
Twin 10 oz. chops 37, Single 10 oz. chop 29

Veal Osso Bucco
Braised and slow roasted veal Osso Bucco in a porcini ragout. Served on a puree of celery root. 30 

Filet Mignon gf
Midwestern Angus beef tenderloin hand cut and cooked to your desire over charcoal 8 oz. 35 / 5 oz. 30

Porterhouse gf
Seasoned and seared in a cast iron skillet and basted with a rosemary butter. 20 oz. 38

Tournedos
Twin 5-ounce beef tenderloin medallions finished with a brandy herb butter. 40

Barbecued Ribs gf
Slow braised pork ribs in Tosi’s original marinade. Finished off in our wood burning oven with our sweet and tangy barbecue sauce. Served with dill red skin potatoes Full Rack 29, Half rack 21

gfShows our Gluten Free
ingredient options.

All our dishes are made from scratch and based on availability,
so we appreciate your patience.

Ask your server about menu items that are cooked to order or served raw. Consuming or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

 

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Pasta

Here at Tosi’s, we make our pasta just one way: the way Grandma Tosi taught us.
That means making our sauces fresh in-house and our pasta by hand, every day. We start with Old world recipes and use only the highest quality ingredients to bring our family’s traditions to your table.

 Malfatti
House Specialty! Since 1939 V
Handmade spinach rolls layered with our house made Bolognese, Béchamel and mushrooms 2 rolls 22 / 1 roll 15

Tosi Ragu Spaghetti V  16
Add house-made meatballs 22

Tuscan Penne V
Tomato sauce with Italian sausage, bell peppers, onions, garlic, marsala wine, butter and Asiago cheese 22

Amatriciana V
Penne pasta tossed with a spicy blend of tomatoes, garlic, white wine, Parmesan and red pepper flakes. 21


Gnocchi
V
Potato dumplings, chicken, and spinach in a red pepper and
heirloom tomato cream sauce 22

Eggplant Manicotti V
Thinly sliced eggplant with ricotta rolled inside then baked in a marinara sauce and topped with Asiago 22

Seafood Arrabbiata
Linguine pasta, seared sea scallops, lobster and tiger shrimp tossed in a spicy pancetta tomato sauce 33

Lasagna
Four layers of house-made pasta sheets stuffed with a blend of
five kinds of cheese, Italian sausage, spinach, and our house made Bolognese 23

 Fonghetto
House-made mushroom pasta in a Gorgonzola cream sauce with beef tenderloin and arugula. 25

Bucatini
House-made bucatini pasta tossed in a garlic cream sauce with a spiced candied pork belly lardons and arugula. 23

For an additional charge, add to any Pasta:
One Grilled Chicken Breast 6
Italian Sausage 6
Meatballs 6
Four Tiger Shrimp 9

Pasta marked with V can be or is vegetarian. Gluten Free pasta is available.

 

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Sides

Soup
cup 4  / bowl 6

Spaghetti 5

Sautéed Spinach 5

Baked Potato 4

Mashed Potato 4

Fries 4

Meatballs (2) 6

If you don’t see your favorite dish or have a special request, please talk to your server and we will try our best to accommodate.

Available for Takeout
Let us fix Dinner for you!

Items below are packages and ready for you to prepare at home.

Minestrone Soup 9.00 Qt.
Bolognese Sauce 10.00 Qt.
Marinara 9.00 Qt.
Amatriciana 8.00 pt.
Malfatti 2 rolls 13.00
Grated Cheese 5.00 pt 9.00 Qt.
Salad Dressing 7.00 Qt.
Tosi’s Olive Oil 16.00 bottle
Tosi’s Balsamic 16.00 bottle

Items below need at least one day’s advance notice to prepare.1/2 pans 8 – 10 people Cooked or uncooked

Tuscan Penne 40.00
Tortellini 45.00
House-made Lasagna 45.00
Wood Roasted Gnocchi 45.00
Malfatti 45.00
Malfatti (meatless) 40.00
Amatriciana 40.00
House Salad (Choice of one dressing) 20.00
Caesar Salad 25.00

 

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Week Day Specials

Monday
Manicaretti
House-made pasta sheets filled with ham,
swiss cheese and cheese tortellini, baked in-house
made béchamel sauce
$14

Tosi’s Cocktail and Martinis $3 off

Tuesday
Cannelloni
House-made  pasta sheets with ricotta filling, baked
in a béchamel and your choice of marinara or meat sauce. $14

Bottle of Wine
off a Select Wine List $14

Wednesday
Pizza and Salad
for One $16 / for Two $21

Chef’s Choice Pasta $17

Draught Craft Microbrew Beers $3

Beer Flights $6

Thursday
Canadian Walleye
Deep fried or broiled, with lemon, capers, and almonds.
Served with dill redskin potatoes and vegetables. $26

$3 off Single Malt Scotch and Ports

 

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Kids Menu

Available to Children under 12. Dinner
includes soup or salad and ice cream

Chicken Parmesan
with sauce on the side $10
(Madison’s Favorite)

6” Pizza cheese or pepperoni $8

Chicken Strips & French Fries $10

Spaghetti with Meat Sauce $8 

Penne Alla Romana
with Peas & Chicken $10
(Jack & Will’s Favorite)

Toasted Ravioli $11

 

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General Manager:
Dan McCrery
Assistant Manager:
Lori McCrery
Executive Chef:
Michael McCrery
Sous Chefs:
Noel Bassett &
Ashley Alexander