Toscana Ristorante Italiano

Agnolotti filled with roasted veal and Swiss chard arrive in brown butter and sage, while the lasagna layers spinach pasta with bolognese and béchamel. The July 2026 dinner menu also pairs slow-braised veal shank with saffron risotto. These are rich, substantial preparations, with an upscale price point that rises further for prime tenderloin and the mixed-seafood linguine.

Il Palio, the secluded private dining room, takes its name and artwork from Siena's historic horse race. Venetian plaster walls, walnut wine cabinets and a fireplace create a setting distinct from the main restaurant. Its separate entrance, bar and restroom make it a self-contained option for a celebration, accommodating thirty-five seated guests or seventy-five standing.

Italian bottles anchor the wine selection, joined by European and American labels, seasonal cocktails and local craft beer. Diners can choose the outdoor terrace or an indoor table, and the lunch menu offers smaller-scale ways to explore the kitchen, including potato gnocchi with tomato, mozzarella and basil. The restaurant publishes separate lunch and dinner menus, useful when choosing between a midday meal and a longer evening.