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*
APPETIZERS
Roasted Eggplant …..15
spicy Calabrian chili vinaigrette,
frisee, goat cheese
​
Burrata ..... 17
roasted gala apple, Kimball Farms cider glaze, olive oil, sea salt
​
Antipasti ….. 26
prosciutto di parma, chef’s choice salumi, marinated olives, house pickles,
whipped ricotta, cannellini bean spread & crispy garlic
​
Cacio e Pepe Arancini …..16
black pepper & cheese-stuffed crispy fried risotto
​
Caesar .... .13
romaine, kale, sourdough croutons,
classic dressing & parmesan
​
Beet Salad….. 14
horseradish crema, cucumbers, whole grain vin.
​​
Toast …..17
brioche, radicchio, boquerones, ricotta salata, lemon aioli
​
Calabrese Flatbread.... 17
griddled naan, Pomodoro, mozzarella, basil, spicy pork salumi​
​
Insalata .... 13
mixed greens, pickled vegetables, balsamic​
​
​
ENTREES
​
Chicken al Mattone …..31
herb marinated, Panzanella salad & grilled
house-made sourdough croutons​
​
Ragu Bolognese .....30
beef, pork & veal ragu, basil, oregano, parmesan
& fresh tagliatelle pasta
​​​
Bucatini …..30
roasted foraged and cultivated mushrooms, creamy burrata, & miso
​
Gnocchi Scampi* …..30
shrimp, oven-cured tomato, basil, garlic butter​​​
​
Beef Cheeks …..36
barolo braised, cubanelle peppers, farro, horseradish gremolata
​
Cod ….. 36
spaghetti alla chitarra, garlic, white wine, and toasted herbed breadcrumbs
​
13oz NY Strip*….41
grass-fed, crispy duck fat fried potatoes & asparagus
​
Salmon …..34
yellow lentils, baby arugula, heirloom carrots
​
Asparagus Risotto ….. 28
parmesan & asparagus risotto, Sicilian extra virgin olive oil
​
Tortellini ….. 33
braised pork ragu, parmesan-filled tortellini, chickpeas
​
A Tavola Burger* …..22
8oz burger, brioche bun, caramelized onion & bacon jam,
salt ‘n vinegar fries
​
​
DESSERTS
Chocolate Chip Cookies ….. 15
one dozen fresh-baked cookies
*make it “adult” with a white Russian …...29
​
S'Mores …..13
chocolate custard, graham cracker, toasted fluff
​
Tiramisu …..13
espresso, lady fingers, mascarpone cremé
Gelato By the Scoop …...6
cappuccino, vanilla, or salted caramel gelato
blood orange sorbet
​
Sticky Toffee ….13
warm date cake with bourbon toffee sauce and coconut whipped cream
​
Panna Cotta …..12
Vanilla cream, passionfruit curd, chocolate pearls
​​
Bread Pudding …..13
brioche, vanilla raisin custard, salted caramel, brandy
​
​
​
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 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.