PASTA
Italian Shrimp & Linguini 19.00
Jumbo gulf shrimp sautéed with fresh garlic and finished in a classic scampi sauce atop a bed of homemade linguini.

Tricolor Tortellini al Forno 16.00
Tender cheese tortellini tossed with Prosciutto, petite peas, Alfredo sauce and topped with parmesan cheese then baked to a golden brown.

Ravioli Aragosta 18.00
Jumbo pink ravioli stuffed with steamed Maine lobster, fresh herbs and ricotta cheese, served in a sherry lobster cream sauce.

Tavola’s Tuscan Frutti de Mare 29.00
A traditional Northern Italian favorite and our chef’s specialty. Steamed mussels, littleneck clams, sautéed jumbo shrimp, day boat scallops and tender pan roasted lobster tail simmered together with fresh herbs, garlic, plum tomatoes and white wine with just a touch of spice. Presented over a warm bed of linguini pasta garnished with grilled garlic bread.

Gnocchi Della Patata 18.00
Potato gnocchi with chicken, sautéed baby spinach, sundried tomatoes, and fresh basil in a parmesan cream sauce.

POLLO
Chicken Parmesan 17.00
Crispy breaded chicken breast topped with marinara sauce and melted mozzarella cheese, served with a spindle of homemade linguini.

Chicken Italiano 18.00
Herb marinated and grilled chicken breast topped with sautéed baby spinach, roasted peppers, and jumbo lump crab meat and provolone cheese in a Chardonnay reduction.

Chicken Involtini 18.00
Sautéed chicken breast stuffed with Prosciutto, spinach, roma tomatoes and fontina cheese and finished in a sherry sage sauce.

Chicken Francaise 17.00
Lightly egg battered and pan fried chicken breast served in a lemon caper sauce.

PESCE
Trio of Petite Crab Cakes 23.00
Pan seared jumbo lump crab cakes, whipped potatoes, rustic roasted red pepper coulis.

Wood Grilled Jail Island Salmon 17.00
Served with wilted baby spinach and a roasted tomato bell pepper sauce.

Red Snapper 18.00
Pan roasted with a blend of fresh herbs, artichoke hearts and peperonata.

CARNE
Rosemary Roasted Rack of Lamb 29.00
Served with brick oven roasted vegetables and Chianti reduction.

Wood Grilled Filet Mignon 25.00
8 oz center cut filet of beef, grilled to perfection, served with roasted red pepper horseradish mashed potatoes and wild mushroom sauté.

Mediterranean Pork Tenderloin 18.00
Herb roasted and served with Kalamata olives, garlic, artichoke hearts and plum tomatoes in a Cabernet jus.

Veal Parmigiana 19.50
Tender veal medallion dusted with Italian herbs and bread crumbs, pan fried to a golden brown and topped with marinara and melted mozzarella cheese.

Veal Saltimbocca 19.00
Sautéed veal medallions, topped with spinach, Prosciutto and provolone cheese in a sage burre blanc.

Veal Marsala 18.00
Tender veal medallions sautéed with shallots and wild mushrooms in a Marsala demi glace.