your choice of: Veal Marsala with mushrooms and fetuccine alfredo, Veal Piccata with linguine aglio, olio e peperoncino and sautéed spinach, Veal Parmigiana with penne pomodoro and seasonal vegetables.
Scaloppine di pollo
$20.00
your choice of: Chicken Marsala with mushrooms and fetuccine alfredo, Chicken Piccata with linguine aglio, olio e peperoncino and sautéed spinach, Chicken Parmigiana with penne pomodoro and seasonal vegetables.
Petto di pollo ripieno
$20.00
lightly panko breaded chicken breast stuffed with fontina cheese and rosemary ham, lemon butter sauce, garlic mashed potatoes, seasonal vegetables.
Ossobuco di maiale alla Boscaiola
$23.00
pork shank slowly braised with mushrooms over risotto.
Scottadito di agnello
$24.00
marinated and grilled lamb chops with citrus arugola pesto, mushroom risotto and ratatouille.
Bistecca al gorgonzola
$21.00
8oz flat iron steak with creamy gorgonzola sauce, garlic mashed potatoes, seasonal vegetables.
Tilapia all'acqua pazza
$19.00
sautéed tilapia finished in a light fresh tomatoes and white wine sauce with kalamata olives and capers on spinach with linguine aglio, olio e peperoncino.
Cioppino
$24.00
an assortment of fresh fish, shrimp, scallops, calamari, clams, mussels, in a tomato lobster broth with garlic crostini.
Caffe Torino joined the Oro Valley Community in February 2000 as a coffee/lunch establishment, but changed its direction quickly as Daniela and her mother Edy started cooking authentic home recipes of Italian goodness. Through the years, Daniela has maintained the highest quality and consistency of her ingredients and has never changed her direction of family recipes. After her mother Edy retirement in 2006, Daniela/Executive Chef and David Royle/co-Executive Chef have continued the same style of executing these recipes.