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
14
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*
We are able to accommodate a variety of dietary preferences, including gluten-free, dairy-free,
vegetarian, and vegan.
If you have a specific inquiry related to the menu,
please contact us at
APPETIZERS
Roasted Eggplant …..16
spicy Calabrian chili vinaigrette,
frisee, goat cheese
Burrata ..... 19
creamy burrata, roasted honeycrisp apples, warm cider glaze
Antipasti ….. 27
prosciutto di parma, chef’s choice salumi, marinated olives, house pickles,
whipped ricotta, cannellini bean spread & crispy garlic
Cacio e Pepe Arancini....18
crispy risotto, mozzarella, black pepper, parmesan, basil pesto
Kale Caesar .... .16
romaine, kale, sourdough croutons,
classic dressing & parmesan
Beet Salad .... 16
horseradish crema, cucumbers, whole grain vin.
Cauliflower ..... 17
smoked paprika and garlic butter basted, parmesan, rosemary aioli
Octopus Puttanesca…..19
roasted pepper, tomato, olives, capers & oregano
Insalata .... 16
mixed greens, pickled vegetables, balsamic
Spring Lamb Meatballs ....19
sweet pea brodo, tzatziki sauce, mint
Flatbread ....17
parmesan, sliced garlic, smoked prosciutto, oregano
ENTREES
Chicken al Mattone …..36
herb marinated, Panzanella salad & grilled house-made sourdough croutons
Ragu Bolognese .....34
beef, pork & veal ragu, basil, oregano, parmesan & fresh tagliatelle pasta
Bucatini …..33
roasted foraged and cultivated mushrooms, creamy burrata, & miso
14 oz Dry Aged Pork Chop* ....38
Berkshire pork, kale, pickled green tomato agrodolce
Gnocchi Scampi* ....34
shrimp, oven-cured tomato, basil, garlic butter
Mezze Rigatoni ....34
Amatriciana sauce, guanciale, pomodoro, basil, olive oil & pecorino
Crispy Pork Milanese ....35
crispy pan fried, chipotle aioli, baby arugula
Swordfish ....37
stone-ground polenta, spicy Calabrian n’duja
Asparagus Risotto ....32
CT grown asparagus, aged parmesan, evoo
Parmesan Tortellini ....34
Spring pea brodo, baby arugula
Pork Osso Bucco ....40
citrus braised, slow-cooked onions, & farro
A Tavola Burger* …..23
8oz burger, brioche bun, caramelized onion & bacon jam,
salt ‘n vinegar fries
DESSERTS
Chocolate Chip Cookies ….. 16
one dozen fresh-baked cookies
*make it “adult” with a white Russian …...29
S'Mores …..14
chocolate custard, graham cracker, toasted fluff
Profiteroles …..14
caramelized white chocolate cremé
Gelato By the Scoop ....6
cappuccino, vanilla, or salted caramel gelato
blood orange sorbet
Banana Puff …..14
Roasted banana & brown butter filling,
puff pastry, bourbon banana glaze
Chocolate Mousse …..14
fluffy chocolate mousse, crunchy wafer cookies
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.
In 2020, we initiated a 4% 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.