Dining - Tomasso - First Course

Tomasso Dinner

Antipasto

  • CAESAR SALAD
    Parmigiano, Brown Butter Foccacia Croutons, Caesar Dressing
    11
  • HOUSE SALAD
    Mixed Greens, Lemon Balsamic Vinaigrette, Beets, Strawberries, Goat Cheese, Walnuts
    12
  • CAPRESE SALAD
    Heirloom Tomatoes, Burrata Cheese, Basil, Aged Balsamic Vinegar
    13
  • CARBONARA ARANCINI
    Fried Risotto, Pancetta, Green Pea and Basil Pesto
    12
  • CALAMARI
    Cherry Pepper Aioli, Marinara Sauce
    13
  • ANTIPASTO PLATE
    Italian Style Cured Meats and Cheeses, Traditional Accompaniments
    17
  • MUSSELS
    White Wine Butter Broth, Caramelized Fennel, Spinach, House Sausage, Grilled Ciabatta
    15
  • ROASTED GARLIC BREAD
    Toasted Italian Bread, Mozzarella, Roasted Garlic Butter, Pomodoro Sauce
    12
  • LENTIL SOUP
    Smoked Turkey Broth, Fresh Parsley
    11
  • ZUPPA DEL GIORNO
    Chef's Daily Selection of Soup
    MP

Pizza

  • PEPPERONI AND SAUSAGE
    Sausage, Pepperoni, Mozzarella, Pomodoro Sauce
    13
  • PROSCIUTTO
    Rosemary, Parmigiano, Mozzarella, Olive Oil
    14
  • MARGHERITA
    Pomodoro Sauce, Mozzarella, Local Basil
    12
  • TRUFFLE MUSHROOM
    Parmigiano, Roasted Shallots, Arugula
    13

Pasta

  • TAGLIETELLE
    Sauteed Shrimp and Mussels, Roasted Garlic, Herb Taglietelle, Sauce Fra Diavolo, Basil
    28
  • SPAGHETTI
    House Braised Meatballs, Parmigiano
    20
  • RAVIOLI
    Roasted Beet and Ricotta, Pistachios, Arugula, Citrus Butter
    25
  • PAPARDELLE
    Bolognese, Parmigiano
    25
  • GNOCCHI
    Jumbo Lump Crab Meat, Guanciale, Shitake Mushrooms, Peas, White Wine Butter Sauce
    27
  • LASAGNE
    Bolognese, Ricotta, Pomodoro, Parmesan
    25 (Vegetarian 20)

Entrees

  • BAKED SALMON
    Roasted Golden Beets, Cauliflower Puree, Aged Balsamic Vinegar
    29
  • VEAL SCALLOPINI
    Roasted Yukon Gold Potatoes, Asparagus, Capers, Lemon
    32
  • HERB ROASTED CHICKEN
    White Wine Braised Artichokes and Spinach, Fingerling Potatoes
    27
  • CHICKEN PARMIGIANO
    Breaded Chicken Cutlet, Angel Hair, Pomodoro Sauce, Mozzarella
    22 (Eggplant 19)
  • FILET MIGNON
    Grilled Asparagus, Potato Puree, Garlic and Herb Butter
    35
  • GRILLED LOBSTER
    Creamy Risotto, Sweet Corn Puree, Heirloom Tomatoes, Watercress Salad
    35

Sides

  • Grilled Asparagus, Sauteed Spinach, Creamy Potato Puree with Chives 8
  • All items can be ordered "to-go", please call 843.266.4102 to place your order
  • Chef de Cuisine Brandon Lapp

    Sous Chef Keith Richardson