Triangle Restaurant Week
June 4, June 11
Menu' $30.00 with Optional Paring Wine for 10$
or
Menu' $20.00 with Optional Paring Wine for 10$

Menu’ $30.00 Four Course

OPTIONAL $ 10.00 for Paring Wine (4oz each course)

 

Appetizer paring Wine Prosecco Zonin

Speck (cure, smoke shoulder prosciutto)& Pecorino Tuscan Cheese

Or

Homemade fresh mozzarella al pesto di basilico

 

______ 0 ______

 

Salad, paring wine Sangiovese-Lionello Marchesi

 

Caesars

or

Gorgonzola salad

 

______ 0 ______

 

Entrée/Wine, Brunello di Montalcino 2006 Col di Sole-Lionello Marchesi

Fiocchi, stuffed pasta with Pear and Tuscan Cheese (vegetarian dish)

 

Red Snapper Alla Toscana

Served with lemon, garlic and olive oil reduction with fresh rosemary, cherry tomatoes and onions and a side of broccolini

 

Beef Tenderloin ai Funghi (Filet Mignon with Mushrooms)

 PLUS $ 5.00

 ______ 0 ______

Desserts
Tartufo

 

W E E K   E N D   S P E C I A L
 

Chef Maurizio and his crew                      

Prepare for his Guests 

Red Snapper Filet alla Toscana $ 17.95                               

 




MAKE RESERVATION AT TUSCAN BLU (919) 834-5707

(Do not use open table for reservation just call the number above or email your reservation at tuscanblu@tuscanblu.com we have to many problem with open table sorry for the incovinient)

Hours of operation: Monday Close or Open for Event.

Tuesday thru Friday open for Lunch 11:30/2:30 afther 2:30 Dinner Menu'
Tuesday thru Sunday Dinner up to 10/10:30 pm
Saturday and Sunday open at 1;15 pm with Dinner Menu'