Pesto Marinated Grilled Salmon over a bed of Roasted Potatoes, Sauteed Kale, Heirloom Tomatoes and Garlic. Finished with a drizzle of Olive Oil and topped with Parmesan Cheese!!!
Happy Father's Day June 17, 2018!
Hearts of Palm Spinach Salad- Fresh Strawberries, Candied Walnuts, Fresh Spinach, Hearts of Palm and Goat Cheese tossed in Poppy Dressing! Yum!!!
Summer Fettuccine Primavera with House-made Fettuccine Pasta, Shrimp, Yellow Squash, Zucchini, Heirloom Tomatoes and Asparagus. Finished with a Drizzle of Garlic Olive Oil!
4 oz Steak with House-Made Fettuccine Pasta, Heirloom Tomatoes, Mushrooms, Spinach, Alfredo Sauce topped with Gorgonzola Cheese and Drizzled with Balsamic Glaze!!! Yum!
CHEF JASON HAMMETT WILL BE PREPARING
5 COURSE DINNER PAIRED WITH OUR SALT FLATS BREWS
Mother's Day Brunch Specials May 13, 2018 Served 11 am - 4 pm *Regular Dinner Menu Will Also Be Available
Stuffed French Toast- Vanilla Batter-Dipped Brioche Stuffed with Mascarpone Cheese topped with Fresh Berries and Whipped Cream
Crab Cake Eggs Benedict- Poached Eggs Over Crab Cakes and English Muffin topped with Hollandaise Sauce and Served with Breakfast Potatoes
Grilled New York and Eggs- 12 oz Served with 2 Eggs any Style and Breakfast Potatoes
Toscano is excited to invite you to our Fall Wine Dinner
Thursday October 26th at 7 pm in the
Garden and Sonoma Room at only $85 per person
Menu Subject to Change Due to Product Availability and Unforeseen Circumstances Beyond Our Control
Chef Jason will be preparing a 5 course meal
with specially selected wines.
Shaved Beef with Whole Grain Mustard Aioli,
Crispy Potatoes, Frisee, Grated Parmesan
GRILLED FIG SALAD
Arugula, Gorgonzola, Pancetta-Vinaigrette
Sea Scallops, Lump Crab, Mascarpone, Parmesan Cream
BRAISED BEEF SHORT RIBS
Polenta, Roasted Broccolini, Puttanesca Sauce
CHOCOLATE POT DE CREME
Wine Pairings still to come...
Space is limited so please RSVP through Opentable or contact Toscano directly at 801-572-5507
*Toscano requires a credit card in order to make this reservation.
Toscano reserves the right to charge a cancellation fee.
Online cancellations will only be accepted if made prior to 5 pm two days prior to 10/26/17
Thank you and we look forward to a great evening!
Our Weekend Specials: Scallop-Crabcake Appetizer and a delicious Pork chop with Whole Grain Mustard and Onion Cream Sauce served along side Bacon-Broiled Potatoes and Green Beans
Toscano is Pleased to announce its New Lunch Menu!Read More
Live Music tonight with Will Baxter Duo! Come enjoy our special tonight. Osso Buco Kurobuta Pork, yukon gold mashed potatoes topped with caramelized mirepoix!!!
Will Baxter and Adam Fifield are a Fabulous Duo!
Friday and Saturday
October 14th and 15th
Don't miss out on an amazing evening with Will and Adam playing live Jazz/Soul. The duo will be playing classical guitar, piano and providing the vocals as well. Don't miss your chance to come experience the magic while enjoying one of our many selections of wine or one of our specialty cocktails. Music will be going 6:30pm-9 pm. Reserve your seat today!
Toscano is excited to announce its Fall Wine Dinner - October 27, 2016 at 7PM
Featuring Chef Jonathan LeBlanc's festive menu and charm paired perfectly with four different wines.
Come sit on our intimate patio with local Sommeliers teaching you about our wine selections for the evening.
Chef Jonathan LeBlanc creates another original take on a classic dish. A fresh Cioppino using shrimp, lobster, scallops, manila clams and halibut, all braised in a rich tomato broth. Very flavorful and filling.
Joshy Soul will be playing live piano contemporary hits and standards this Friday at Toscano from 8 P.M.
Reservations are recommended. Call 801. 572.5507
At Toscano we are introducing some new cocktails, each utilizing product from distilleries local to Utah.
Chef Johnathan LeBlanc's special for the night. Seafood Pescatore, with shrimp, calamari, crawfish and cod, in a spicy tomato broth.
At Toscano we can host all kinds of events, banquets and parties. But reserve early to secure private rooms and special menus prepared by Chef Jonathan LeBlanc.