Tavola

Fall Restaurant Week Menu

Lunch — $25

Appetizer (Choose One):

• Minestrone; Tomato, kidney bean, garden vegetables, broth, pasta; Vt
• Mixed Green Salad; Artichokes, whole basil leaves, croutons, lemon vinaigrette, shaved parmesan; Vt

Entrée (Choose One):

• Ravioli; Spinach pasta stuffed with roasted butternut squash and blue cheese, sage brown butter sauce, slivered almonds and parmesan; Vt
• Porchetta Sandwich; Pulled pork shoulder, cotto ham, provolone, giardiniera on house made ciabatta

Dessert (Choose One):

• Fig Panna Cotta; Fig mascarpone with gingerbread cookie crumbs; Vt
• Almond Pear Cake; Almond chiffon cake with caramelized pears; Vt

Dinner — $35

Appetizer (Choose One):

• Minestrone; Tomato, kidney bean, garden vegetables, broth, pasta; Vt
• Mixed Green Salad; Artichokes, whole basil leaves, croutons, lemon vinaigrette, shaved parmesan; Vt
• Mussels; Sake, tomato, whole butter, basil, lemon, house baked bread

Entrée (Choose One):

• Ravioli; Spinach pasta stuffed with roasted butternut squash and blue cheese, sage brown butter sauce, slivered almonds and parmesan; Vt
• Pappardelle with Duck Sauce; House made pappardelle pasta with braised duck leg, carrot, onion, tomato, pancetta and mint topped with shaved parmesan
• Risotto; Saffron risotto with smoked salmon, leeks, roasted tomato, spinach, peas, fresh oregano, parmesan and butter

Dessert (Choose One):

• Fig Panna Cotta; Fig mascarpone with gingerbread cookie crumbs; Vt
• Almond Pear Cake; Almond chiffon cake with caramelized pears; Vt