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IF YOU WOULD LIKE TO PLACE AN ORDER YOU CAN

CALL US 781.729.1040 OR EMAIL US YOUR ORDER @ ATAVOLAWINCHESTERRESERVATIONS@GMAIL.COM

JUST LET US KNOW WHEN YOU WOULD LIKE TO PICK UP YOUR ORDER

For the Kids

Penne with their choice of sauce & cheese

pomodoro

butter & cheese

10

Chicken Fingers* with roasted carrots and potatoes or a side of pasta

12

Family Meal

55-65
feeds 6 people

1/2 TRAY OF PENNE WITH

YOUR CHOICE OF

POMODORO, BOLOGNESE*, CACIO E  PEPE 

&

1/2 TRAY OF MIXED GREENS SALAD WITH BALSAMIC

&

SOURDOUGH

ROSEMARY POPCORN

*bolognese for $10 supplement*

APPETIZERS

 

Roasted Eggplant …..14

spicy Calabrian chili vinaigrette,

 frisee, goat cheese

Burrata ..... 16

sliced Kimabll Fruit Farms pears, mint & honey syrup

Antipasti ….. 23

prosciutto di parma, chef’s choice salumi, marinated olives, house pickles, 

whipped ricotta, cannellini bean spread & crispy garlic

Caesar .... .13

romaine, kale, sourdough croutons, 

classic dressing & parmesan

Beets & Farro ….. 14

warm golden beets, farro, greens 

& truffled honey

Insalata ….. 12

mixed greens, pickled vegetables, balsamic

Speck ……16

whipped ricotta, pickled beets, roasted beets, 999 islands

Cacio e Pepe Arancini ..... 15

black, white, sichuan pepper, mozzarella, roasted pepper sauce

Tomato Soup .....15

herby cheesy savory madeleine

Cheese Plate ..... 17

Pecorino, Great HIll Blue & Harbison, roasted apple & apricot jam

ENTREES

Chicken al Mattone …..28

herb marinated, panzanella salad & grilled 

house-made sourdough croutons

Ragu Bolognese .....29

beef, pork & veal ragu, basil, oregano, parmesan 

& fresh tagliatelle pasta

 

Parmesan Ravioli ….. 28

collapsed cherry tomato, basil, parmesan

Local Swordfish  …..36

creamy spicy n’duja polenta, kale

Crispy Pork Milanese* …..33

cast iron fried, baby arugula & sliced peaches

Bucatini …..27

roasted foraged and cultivated mushrooms, creamy burrata, & miso

Gnocchi …..30

roasted shishito pepper, green zebra tomatoes

40oz Ribeye *..... 90

grass fed, fig & goat cheese tart, vincotto

Honeynut Squash …..30

whipped feta, pomegranate molasses, everything bagel spice & kale

26oz Ribeye* …..50

Unity Farms, broccoli rabe, roasted garlic, crushed pepper & red wine demi-glace

A Tavola Burger* …..22 

( wednesday only )

8oz burger, brioche bun, caramelized onion & bacon jam, 

salt ‘n vinegar fries

 

DESSERTS

 

Chocolate Chip Cookies ….. 13

one dozen fresh baked cookies

*make it “adult” with a white Russian …...29

S'Mores …..12

chocolate custard, graham cracker, toasted fluff

Strawberry Shortcake …..12

vanilla cake, berry coulis, strawberries, 

cream cheese whip

 

Gelato By the Scoop …...6

espresso, vanilla or salted caramel gelato

lemon sorbet

Rhubarb Tart  …..12

garden rhubarb, greek yogurt, madeleine,

vanilla gelato

THIS IS A SAMPLE MENU AND MAY CHANGE BY THE TIME YOU ARRIVE

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Please notify your server of any allergies in your party.

 

Our industry has long struggled with the historic gap in wages between our Front of House Staff and our Back of House Staff. A Tavola will therefore apply a 3% Kitchen Administration Fee which will directly benefit our Back of House Staff. We will happily remove the charge if you so wish.

In 2020, we initiated a 3% kitchen appreciation fee. This fee supports our kitchen staff’s hard work.

 

The fee will be applied to each in-house dining bill to allow our kitchen staff which includes cooks, prep cooks and dishwashers, to share in the restaurant’s success. In short, the fee compensates them for their significant work in providing the very best experience for our guests. This appreciation fee does not represent a tip, gratuity, or service charge for our front of house staff, which includes servers, runners, bussers, or owner

 

We implemented the fee to keep up with the area’s rising living costs. And therefore it will provide a better living wage by more equitable distribution of your dining dollar. Most importantly, this fee goes straight to the kitchen staff. As opposed to a general price increase that would not benefit them directly.

 

In short, we appreciate your support in recognizing our back of house employees’ hard work, and their commitment to quality every day, every shift. And certainly, we hope you will feel the positive impact.

Above all, the fee is voluntary. If you wish to not pay it, please let your server or bartender know and we will be happy to remove it for you.

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