Toscano Restaurant in Sandy & Draper Utah

The South Valley's Finest Dining Experience

Sandy, Draper and South Jordan's Utah's Favorite Italian American Restaurant

The Experience
Toscano represents the South Valley’s pre-eminent dining environment with its inviting, sleek exterior highlighted with its floor–to-ceiling window walls permitting vast natural lighting and vistas of the Oquirrh sunsets. It's 20’ live trees provide a year round summer environment regardless of the calendar.  Toscano’s Garden is a multi-purpose area that serves as a protected outdoor dining area with a closeable roof, fountains, music, plants and full herb garden used for daily harvest for the kitchen.  The Garden's versatile roof can accommodate outdoor dining in any season.

The Food
Toscano's menu, under the direction of Chef Jonathan LeBlanc, offers a wide range of highest quality steaks, chops and seafood emphasizing locally sourced ingredients while retaining some of the original location’s favorites such as its signature Naples-style pizzas and its house made gelatos.  The lunch menu is designed for both the business meeting luncheon, the casual dining needs and the housewife get togethers and dinner provides weekly specials.

Your Event
Toscano can accommodate private parties and events within portions of the restaurant or the entire restaurant for your company party, rehearsal dinner or business event.  The Sports Bar provides multiple television screens always tuned to the eventful sports of the moment. 

Sandy & Draper Utah!

Toscano Fall Wine Dinner 10-17-19

FIRST COURSE

SEARED SCALLOP- Served over Roasted Mushrooms and Zucchini and topped with Warm Bacon Dressing

PAIRING: Ferrari-Carano Sonoma Chardonnay’ 15/16

SECOND COURSE

CELERY, FENNEL AND APPLE SALAD- Lemon Vinaigrette and Shaved Parmesan Cheese

PAIRING: Ferrari-Carano Fume Blanc’ 18

THIRD COURSE

SILKY ROOT VEGETABLE SOUP- Topped with Walnut Oil, Fried Shallots and Chives

PAIRING: Ferrari-Carano Reserve Chardonnay’16

INTERMEZZO-LEMONCELLO SHORBET

FOURTH COURSE

SHORT RIB- Porcini and Espresso Rubbed Short Rib with Celery Root Puree, Wild Mushroom and Baby Carrots

PAIRING: Ferrari-Carano Alexander Valley Cabernet’ 15/16

FIFTH COURSE

MOUSSE

Champagne Mousse with Chambord and Blackberries

PAIRING: Chambord Bellini

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SEARED SCALLOP SERVED OVER ROASTED MUSHROOMS AND ZUCCHINI TOPPED WITH WARM BACON DRESSING

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CELERY -APPLE-FENNEL SALAD WITH BASIL, LEMON VINAIGRETTE AND SHAVED PARMESAN CHEESE

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SILKY ROOT VEGETABLE SOUP TOPPED WITH WALNUT OIL, FRIED SHALLOTS AND CHIVES

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PORCINI AND ESPRESSO RUBBED SHORT RIB WITH CELERY ROOT PUREE, WILD MUSHROOMS AND BABY CARROTS

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CHAMPAGNE MOUSSE WITH CHAMBORD AND BLACKBERRIES