BV Tuscany Restaurant

368 Cedar Ln, Teaneck
(201) 287-0404

Recent Reviews Order Online Reserve

Customers' Favorites

Squid Ink Pasta with Creamy Pesto and Shrimp
Lamb Shank Osso Bucco with Orzo Special
Grilled Veal Chop with Broccoli Rabe
Filetto Di Sogliola Alla Mugnaia
Tre Colore Caterina Salad
Cheese Cake - Panna Cotta
Ravioli Cuatro Formaggio
Smoked Trout Appetizer
Linguine Alla Vongole
Watermelon Appetizer

Menu

Antipasti
Eggplant Rollatini
Eggplant with ricotta cheese plum tomato sauce and Parmigiano.
Asparagi con Fontina and Speck
Steamed asparagus topped with speck, fontina cheese and parmiggiano.
Calamari Fritti
Fried calamari with spicy tomato sauce.
Shrimp Napoleon
Puff pastry served with shrimp, asparagus, and cherry tomatoes in a light champagne sauce.
Polpettone Della Nonna
Lamb meatballs in a lemon and rosemary sauce served with marinated fresh tomatoes.
Polenta and Portobello
Soft polenta, portobello, porcini, and truffles pure with aged balsamic and fresh tomatoes.
Trippa Alla Florentina
Tripe stewed with white wine, rosemary, tomato and Parmiggiano.
Zuppa Di Clams
Clams with a light tomato garlic basil sauce.
Salsiccia Di Cinghiale
Wild boar sausage with broccoli di rabe, sun dried tomatoes and black olives.
Carpaccio di Manzo
Thinly sliced fillet mignon with arugula, shaved Parmiggiano and lemon vinaigrette.
Gnudi Toscaccio
Spinach and Ricotta Dumplings in a Butter and crispy Sage sauce with Parmiggiano.
Burrata cheese
Served with fresh tomatoes and sweet roasted peppers

Zuppa
Ribollta Soup
Hearty vegetable soup with Swiss chard Savoy cabbage and cannellini beans.

Insalata
Caesar Salad
Romaine lettuce with crouton and Parmiggiano homemade Caesar dressing.
Caprese Salad
Fresh mozzarella, tomatoes, and roasted peppers.
Rughetta con Pera Salad
Baby arugula, poached pears, walnuts, portobello, gorgonzola light vinaigrette.
Tre Colore Caterina Salad
Endive, radicchio, arugula, and sliced tomatoes in balsamic vinaigrette, topped with shaved parmiggiano regianno.

Primi
Crespelli Alla Florentina
Crepes stuffed with spinach ricotta, topped with besciamella, tomato sauce and baked with Parmiggiano Reggiano.
Fettuccine Ai Funghi
Homemade fettuccine pasta with mushrooms and truffle oil.
Gnocchi Al Gorgonzola
Potato dumplings with creamy gorgonzola cheese and rosemary.
Pappardelle Pisa
Polpettine (small meatballs) of filet mignon, cherry tomatoes and broccoli, garlic, and extra virgin olive oil sauce.
Penne Stracsicate
Penne pasta with Tuscan hearty meat sauce.
Linguine Alla Vongole
Linguine pasta, little neck clams, olive oil, garlic, white wine, and hot pepper flakes.
Capellini Tutti Mare
Angel hair pasta with shrimp, clams and calamari in a light marechiara sauce.
Whole Wheat Pasta Primavera
Whole wheat pasta served with a fresh vegetable, garlic, and Tuscan extra virgin olive oil.
Rigatoni Alla Vodka
Large tubular pasta in a light tomato sauce, vodka, and touch of cream.
Black Tagliatelle
Black squid ink pasta with rock shrimp, cherry tomatoes, and pesto cream sauce.
Spaghetti Pomodoro
Plum tomato, basil and garlic.

Secondi
Pollo Alla Toscana
Chicken breast with hot Italian sausage, rosemary, garlic, hot cherry peppers and broccoli.
Pollo Martini
Chicken breast lightly breaded in Parmigiano and sautéed with Shallots, Artichoke Heart's white wine sauce.
Filetto di Sogliola Alla Mugnaia
Fillet of sole sauteed in a lemon, garlic, and butter sauce.
Salmone in Zucchini
Zucchini-Potato crusted salmon, with spinach, potatoes.
Shrimp Scampi
Jumbo shrimp served over linguine pasta scampi sauce.
Gamberi Toscana
Jumbo shrimp wrapped in prosciutto, pan seared, and served over broccoli rabe, Tuscan white beans, and plum tomato sauce.
Yellow Fin Tuna
Pan seared, drizzled with soya bean sauce served with spinach, orange and fennel salad.
Scaloppini Alla Benny
Veal scaloppini in white wine sauce topped with broccoli rabe, sun-dried tomato and fontina cheese.
Scallopine Di Vitello Alla Picatta
Veal scaloppini sautéed with lemon,butter,capers in white wine sauce.
Hanger Steak
Served sliced with porccini mushrooms and cognac sauce.
Agnello Alla Chianti
Rack of lamb roasted with mustard herb crust and served with sauteed asparagus and roasted potato in a chianti demi-glace.
Vitello Grigliato
Veal chop marinated, grilled served with sauteed spinach and wild mushrooms.

Controni
Sauteed Spinach
Broccoli Rabe
Sauteed.
Asparagus Sauteed
Side of Penne
Spaghetti Pomodoro
Side of Linguini Garlic and Oil

Photos

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Photo credit: foursquare
Photo credit: foursquare
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Photo credit: foursquare
+96 photos
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Recent Reviews

First time there and it was outstanding, truly a hidden gem that we did not discover until last night , wait staff was so nice and friendly and food was incredible, had the famous bronzino and my husband had papparadella , so good!!! Definitely going back!!!
November 2025
Enjoyed our dinner very much . Nice atmosphere and and pretty small restaurant! Waiter very nice . The Branzino which is one of their signature dishes was excellent. My son shared it with me and we also shared a ravioli dish. His girlfriend enjoyed the eggplant parm. . The appetizers of zucchini flowers stuffed with mozzarella were disappointing as too heavily fried. Calamari was good and lightly fried . Tiramisu was delicious . Felt a bit rushed to pay the bill . Will visit again...
November 2025
Best Italian place you ever wanna go if you come to newyork New Jersey Area. Andy is a sweetest person who can get you virtually anything you love in the most Italian way. I'm in love with this place
October 2025

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BV Tuscany Restaurant

368 Cedar Ln, Teaneck, NJ 07666
(201) 287-0404