On Thanksgiving, we had dinner at Toscana, the Italian specialty restaurant on board the Regatta.
The menu doesn't change.
Carpaccio di Manzo--beef tenderloin carpaccio, arugula, Parmegiano-Reggiano, lemon-infused virgin olive oil. This was so good. The beef was thin and fresh and the shaved Parmegiano was flavorful.
There is a wheel of Reggiano-Parmegiano in the restaurant and you can even ask for a plate of freshly chunked cheese. So good.
Insalata di Spinaci con Pomodorini Arrosto e Olive Taggiasche--baby spinach, goat cheese, roasted cherry tomatoes, Kalamata olives. The spinach were not baby, the tomatoes were not cherry and they were not roasted. I couldn't find any Kalamata olives. The goat cheese was good though.
Linguine Cioppino--linguine, Littleneck clams, mussels, calamari, shrimp, monkfish and roasted cherry tomatoes. This was loaded with seafood but needed just a little more depth of flavor.
Risotto all'Aragosta--Arborio rice, Maine lobster pieces, Italian parsley. Good amount of lobster, good flavor and the risotto was cooked perfectly al dente. I can forgive the lack of Italian parsley.
Sogliola alla Mugnaia--sauteed Dover sole, steamed potatoes, lemon-parsley brown butter emulsion. The sole was filleted tableside by the waiter. This was delicious. The sole was so well prepared. Just a few bones filleting.
Branzino del Mediterraneo--Mediterranean seabass, fennel-saffron, capers, Piedmont hazelnuts, lemon confit, herb salad. Not quite as described on the menu but really good. The seabass was soft with a crispy skin.
Osso Buco alla Milanese--braised veal shank, saffron risotto. Very tender, fall-off-the-bone veal.
Before dessert, thin biscotti were delivered.
Two of us shared the Tosacana Quintet, which was the perfect ending. Miniature versions of what was offered on the dessert menu. Just a bite or two for each of us.
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