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Turtle Bread Company
3421 W 44th St
Minneapolis, MN 55410
Uber
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Dinner Menu
Antipasti
Green Salad
$6.00
green oak lettuce, lemon vinaigrette, grana padano
Scallops
$11.00
fingerlings, slab bacon, honey, scallions, mustard cream
Kumquat Salad
$7.00
greens, chevre goat cheese, hazelnuts
Celery Salad
$6.00
frisee, golden raisin vinaigrette, peanuts
Pear Salad
$7.00
mascarpones, squash puree, citrus vinaigrette
Chicken Noodle Soup
$6.00
toasted bread, herbs
Shrimp
$10.00
carrots, cucumbers, ginger, coconut
Primi
Orchetti
spicy rustic tomato sauce, basil, broccoli, lemon mascarpone
- Half $9.00
- Full $17.00
Tagliatelle
anchovies, lemon, egg yolk, grana padano, breadcrumbs
- Half $9.00
- Full $17.00
Bucatini
bolognese sauce, grana padano, breadcrumbs
- Half $9.00
- Full $17.00
Macaroni
mushroom cheese sauce, truffle, pecorino romano
- Half $9.00
- Full $17.00
Maltagliati
chicken confit, tosca alfredo sauce, breadcrumbs
- Half $9.00
- Full $17.00
Gnocchi
lobster, creme fraiche, truffle oil
- Half $12.00
- Full $23.00
pappardelle
lamb ragu, aged goat cheese, cucumbers, mint, hazelnuts
- Half $10.00
- Full $19.00
rigatoni
spinach, vegetable ragu, mushrooms
- Half $8.00
- Full $15.00
Ravioli
Squash Ravioli
pecans, grana padano, garlic chips
- Half $10.00
- Full $17.00
Agnolotti
porcini broth, grana padano, garlic chips, caramelized onions
- Half $10.00
- Full $18.00
ham hock ravioli
figs, bleu cheese, pecorino romano
- Half $10.00
- Full $18.00
Secondi
Chicken
$23.00
roasted seasonal vegetables, pan sauce
Short Rib
$21.00
polenta, braising liquid, parsnips
Grouper
$23.00
chorizo, pumpkin risotto, crispy leeks, white wine butter sauce
Strip Steak
$22.00
braised leeks, fingerlings, red wine and balsamic reductions
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General Info
Hours
Monday:
6:30am - 8:00pm
Tuesday:
6:30am - 8:00pm
Wednesday:
6:30am - 8:00pm
Thursday:
6:30am - 8:00pm
Friday:
6:30am - 8:00pm
Saturday:
6:30am - 8:00pm
Sunday:
6:30am - 8:00pm
About Us
Chef Ian delivers intellect, passion and a philosophical approach to his cooking that translates into his ability to build distinct menu items using honest, simple ingredients. He may often be found perusing Minneapolis farmers markets and working with local purveyors in his quest to bring seasonal, fresh and local creations to Tosca’s menu, while simultaneously perfecting the favorite dishes that keep Tosca’s guests coming back.