Cen aAppetizers

T u n a T a r t a r 14Pulped avocado, tangy pico de gallo and fresh ahi tuna

B e e f C a r p a c c i o 14Filet mignon, truffle oil, fried capers, arugula with lemonette,shaved Parmesan

M e a t b a l l a n d G a r l i c C r o s t i n i 12Pork, ground beef and veal with fresh herbs, passata di pomodoro and garlic crostini, topped with whipped ricotta

C a s t I r o n B l a c k M u s s e l s 14Crispy pancetta, shallots, garlic, fresh thyme, white wine reduction

G r i l l e d O c t o p u s 13Grilled octopus, shaved fennel, pickled cucumbers, purple potatoes, green onions, lightly tossed in a lemonette

P a n - S e a r e d C a l a m a r i 13Lemon-marinated artichoke hearts, capers, roasted tomatoes, white wine

S i c i l i a n S t a c k 12Breaded eggplant, beefsteak tomatoes, bufala mozzarella, fresh arugula, balsamic reduction and pesto with pine nuts

C r i s p y B r u s s e l s S p r o u t s 10Toasted cumin tempura, lightly fried with roasted garlic aioli and sweet pepper relish

Starter Salads

T a n z y S a l a d 6Romaine and mesclun mix, red onion, roasted red pepper, Niçoise olives, fried capers, grape tomatoes with a red wine vinaigrette

T o m a t o w i t h F e t a a n d G o l d e nB a l s a m i c D r e s s i n g 6Fresh tomatoes, crumbled feta cheese, golden balsamic dressing

C a e s a r S a l a d 6Crispy romaine hearts, housemade Caesar dressing, garlic croutons, shaved Parmesan Reggiano

W e d g e S a l a d 6Iceberg lettuce, crispy pancetta, Maytag blue cheese, grape tomatoes, red onions in a tarragon ranch dressing

D a i l y M a r k e t S o u p 6Ask your server about our special chef created daily soup with Parmesan garlic croutons

Pastas

W h o l e W h e a t S p a g h e t t i P r i m a v e r a 18Thin spaghetti, passata di pomodoro, fresh vegetables and Parmesan Reggiano

W i l d M u s h r o o m R i s o t t o 21Creamy risotto and mixed wild mushrooms, drizzled with truffle oil

Q u a t t r o F o r m a g g i o F i o c c h i a n d S p i c e d P e a r 23Miniature pasta purses with ribiola, ricotta, Taleggio, Gorgonzola cheese and caramelized pears in a creamy butter sage sauce

L i n g u i n i w i t h C l a m s a n d M u s s e l s 24Linguini, clams and mussels sautéed in an herb white wine sauce

M e d i t e r r a n e a n C h i c k e n P e n n e 21Grilled chicken breast, asparagus, artichoke hearts, roasted tomatoes, Kalamata olives, toasted pine nuts, garlic spinach in a butter sauce with crumbled feta cheese

T a g l i a t e l l e w i t h H o u s e m a d e B o l o g n e s e 21Fresh egg pasta, ground veal, beef and pork with fresh herbs, topped with whipped ricotta

O l d W o r l d C h i c k e n P i c c a t a 23Chicken breast, capers, fresh lemon juice and white wine reduction over a bed of angel hair pasta

B o u r b o n G l a z e d S h r i m p S c a m p i 26Jumbo shrimp, pan seared, with tagliatelle pasta, fresh garlic and capers. Tossed in a white wine reduction and an herb butter cream sauce.

Fresh Fish & Seafood

W i l d C a u g h t C e d a r P l a n k S a l m o n 26Wild caught salmon roasted on a cedar plank, red pepper lima bean, Israeli cous cous, cucumber fennel salad

P a n - S e a r e d B r a n z i n o w i t h P e c o r i n o a n d S u n f l o w e r C o u s C o u s S t u f f e d T o m a t o 27Pan-seared Branzino filet, Israeli cous cous, toasted sunflower seeds, Roma tomatoes, garlic spinach, Pecorino cheese. Topped with lemon butter.

C h i l e a n S e a b a s s L i v o r n e s e 29Cherry tomatoes, fresh garlic, basil, Kalamata olives, capers and rosemary fingerling potatoes

A n c h o M a r i n a t e d A h i T u n a 31Charred ahi tuna, savory boniato, roasted tomatillo and cherry tomatoes, citrus jus

C r a b S t u f f e d J u m b o S h r i m p 32Dill beurre blanc, artichoke hearts, garlic spinach and red pepper medley

A t l a n t i c S c a l l o p s w i t h P a r s n i p a n d W i l d M u s h r o o m s 29Large seared scallops, creamy parsnip puree, sauteed wild mushrooms with truffle and chili oil

B l a c k G r o u p e r a n d P o l e n t a C a k ew i t h R a t a t o u i l l e 31Parmesan Reggiano polenta cake, ratatouille and tarragon butter

Meat & Poultry

O v e n R o a s t e d S t u f f e d C h i c k e n B r e a s t 26Red bell peppers, baby spinach, toasted pine nuts and fontina cheese wrapped in a chicken breast and oven roasted fingerling potatoes with natural jus

P a n - S e a r e d D u c k B r e a s t a n d C a n d i e d F i g 28Sliced cantaloupe, candied braised figs, mache greens with a pomegranate balsamic reduction

B r a i s e d B o n e l e s s B e e f S h o r t R i b 29Black mission fig balsamic glaze, garlic spinach, potato gnocchi and sage brown butter

F r e e R a n g e B o n e - I n V e a l C h o p 34Purple fingerling potatoes, fresh vegetables and lemon oregano Ouzo butter

P o r c i n i C r u s t e d N Y S t r i p B i s t e c c a 32Grilled 14oz NY USDA strip, porcini crust, with grilled asparagus and a parmesan baked stuffing

H e r b P e p p e r c o r n C r u s t e d G r i l l e d R i b e y e 3316 oz USDA mesquite grilled, roasted corn and lima bean cassoulet, horseradish butter, topped with a tomato gremolata

10 o z C e n t e r C u t F i l e t M i g n o n 37Roasted fingerling potatoes, Kalamata butter, grilled asparagus and garlic rosemary demi

*Meat will be cooked to order. Consuming raw or undercooked meats may increase your risk of foodborne illness. Automatic 18% Gratuity will be applied to groups of 6 or more.In consideration of others, kindly limit cell phone usage.

Tanzy is committed to buying only the best farm fresh, locally sourced organic products whenever possible

“Fill your glass when it is empty, empty it when it is full, never leave it empty,

never leave it full."Lunch | Dinner | Brunch

La nostra storiaO u R S T O R Y

The Amalfi Coast's breathtaking landscape and signature Italian villas etched into the mountainside overlooking the vast, azure

waters of the Gulf of Salerno serves as the inspiration behind the Tanzy dining experience. The nostalgic villas that dot the landscape of the Amalfi Coast grew throughout the generations with ever-expanding dining environments - each

reflecting a different time and personality. These eclectic dining environments create the backdrop of Tanzy - a place for friends

and family to socialize and share stories and laughter while experiencing our diverse

range of artisanal Italian flavors.

Cen a