The warm weather has inspired Tuscany Grill’s culinary team, Executive Chef Benjamin Gamble and Sous Chef Dylan Hansen, to create some new menu items for the season. All regular menu items are also available, as well as an extensive gluten-free menu.
Spring/summer antipasti options are Ahi Tuna Tartar with roasted corn, red onion, cilantro, lime, pickled cucumbers, $12; and Peach & Chipotle Chicken Sausage with tomato, fava bean, roasted corn salsa, creamy polenta, $9.50.
Salad choices are Arugula & Watermelon with feta, toasted cashews, olive oil, lemon, $12.50; and Goat Cheese & Spinach with cashew-encrusted goat cheese, baby spinach, pickled red onion, cherry tomato, shredded carrot, sherry vinaigrette, $11.50.
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Entrées include Grilled Salmon with mango jalapeno chutney, green beans, red bliss potato, $21; Pan Seared Salmon with white balsamic and plum agrodolce, sautéed arugula, feta risotto cake, $22; Sesame Ahi Tuna with apricot ginger glaze, radicchio, shredded carrots, zucchini, squash, soy sauce, linguine, $21; and Grilled Pork Tenderloin with taso ham and potato hash, green beans, Dijon demi-glace, $19.
Tuscany Grill is located at 120 College St., Middletown in the historic Middlesex Opera House building. Call 860-346-7096 or visit www.tuscany-grill.com.
