The veal version of this Italian dish is one of my mother's signatures, and I love the tanginess of lemon and capers on the lightly breaded and thinly sliced cutlets. I was immensely curious to see how Marsico could present halibut in such a fashion. Entrees at Tuscan Garden come with salad and choice of fava beans or polenta. Either is good. Polenta, Tuscany's answer to grits, is seasoned with red pepper, cheese and tomato sauce.
Beans are a little heavy on the vinegar but otherwise enjoyable.
Desserts are a requisite. But eminently sharable. The deck is perched on an idyllic little spot overlooking a small pond. Bugs have never been a problem, and nobody goes roaring by in an airboat. This ancient Italian lawn game, played here on artificial turf, favors subtlety over brawn and is a joy to watch when played well.