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ANTIPASTO ZUPPA I INSALATA Tavolino’s Signature Pear Pasta 17 Sausage & Lentil Soup GF 11 Walnut Blanc Fromage Cream Sauce & Roasted Pears. Green Lentils, Fennel Sausage, Natural Chicken Broth, with Pecorino Romano Cheese & Crispy Onions Antipasto all’Italiano GF 20 / 37 Genoa Salami, Prosciutto San Daniele, Hot Capicola, Insalata di Amore GF 16 Soppressata, Roasted Red Peppers, Reggiano, Mixed Greens, Candied Pecans, Goat Cheese & Strawberries Fresh Mozzarella & Kalamata Olives (For 2 or 4) in an Aged Balsamic Vinaigrette Carpaccio Di Manzo 24 Burrata & Tomato Salad 17 Peppercorn Crusted Filet Mignon, Caper Relish, Local Burrata Cheese, Cherry Heirloom Tomatoes, Baby Arugula, Drizzled with Lemon & Truffle Aioli, Baby Arugula, Aged Balsamic, Extra Virgin Olive Oil Shaved Grana Padano, Garlic Crostini Add Prosciutto Di Parma 5 Nonna’s Meatballs 18 Insalata di Pera 17 Homemade Brisket Meatballs, Mixed Baby Greens, Baby Arugula, Toasted Pine Nuts, Italian Gorgonzola, Fresh Ricotta Cheese Poached Pear, Aged Balsamic, Extra Virgin Olive Oil, Crispy Prosciutto Crumble Prosciutto Wrapped Brie 23 Creamy Brie Cheese Wrapped with Aged Prosciutto di Parma, Caesar Salad 15 Apple Chutney, Black Cherry Vinaigrette, Baby Arugula, Crisp Romaine Lettuce, Garlic Croutons & Shaved Parmesan Honeycomb & Crostini Cheese in Our Home Made Caesar Dressing Ahi Tonno Torre 23 Caprese Salad GF 16 Ahi Tuna, Avocado, Cucumber, Pickled Ginger, Vine Ripe Tomatoes, Fiori Di Latte Mozzarella, Basil Pesto, Toasted Sesame, Wasabi Crema, Soy Caramel, Crispy Wonton Extra Virgin Olive Oil & 20 Year Old Balsamic Vinegar Calamari Fritti/Tavolino Style 17/ 19 Insalata Positano GF 16 Seasoned, Flash Fried & Served with Basil Marinara & Baby Arugula, Cherry Heirloom Tomatoes, Red Onions, Cherry Pepper Aioli, or Tavolino Style tossed with Hot Sicilian Lemon Vinaigrette, Shaved Parmesan Reggiano Cherry Peppers & Garlic Butter with Basil Marinara & Orange Marmalade Knife & Fork Wedge 18 Hydro Bibb Lettuce, Crumbled Gorgonzola, Crispy Bacon, Cherry Heirloom Tomatoes, Bermuda Onions, Mussels Positano 18 Peppercorn Buttermilk Dressing PEI Sautéed with Garlic, Roma Tomatoes, Lemon Basil Butter, Bread Crumbs Add Grilled Chicken 10 / Add Grilled Steak 22 Stuffed Clams Casino 18 Add 3 Jumbo Shrimp 14 / Add Grilled Salmon 16 Clams Stuffed with Bacon, Onion, Tri-Colored Red Pepper, & Seasoned Breadcrumbs in a Light Scampi Butter Sauce TAVOLINO CLASSICS Eggplant Parmigiano 23 Pollo Della Nonna GF 31 Breaded & Pan Fried, Topped with Basil Marinara Sauce Chicken Breast Sautéed with Sun Dried Tomato, Mushrooms, & Melted Mozzarella, Served with Choice of Pasta Spinach, Artichoke Hearts, Melted Mozzarella, Lemon White Wine Sauce over Gluten Free Penne Pasta Pollo Madeira 27 Sautéed Chicken Breast with Baby Portobello Mushroom Vitello Asiago GF 33 Demi Glace, Shallots, Baby Spinach & Madeira Wine Sauce Veal Scaloppini sautéed with Shallots, Artichoke Hearts, Over Hand Crafted Asiago Gnocchi Wild Mushrooms, Brandy Cream Sauce, Melted Asiago Cheese Pollo Caprese 27 Vitello Alla Saltimbocca 33 Pan Fried Breaded Chicken Cutlets, Garlic Marinated Plum Veal Scaloppini with Prosciutto, Sage, & Mozzarella over Tomatoes, Fresh Mozzarella with Aged Balsamic, Spinach in a Roasted San Marzano Tomato & Veal Demi Glace Tomato Sauce, Basil Chicken Riggies (Upstate NY Specialty) 27 Pollo Scarpariello 29 Boneless Breast of Chicken w/Mushrooms, Onions, Hot Chicken Breast Sautéed with Pepperoncini, Sausage, Olives, & Sweet Peppers, Bacon, Basil Marinara over Rigatoni Mushrooms, Onions, Italian Herbs, Red Wine Vinegar Jus WWW.TAVOLINORESTAURANT.COM Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. PRIME CUTS Filet Mignon* 54 Veal Chop Parmigiano 56 10oz Center Cut Filet Mignon 16oz Hand-Pounded Breaded Veal Chop with San Marzano Grilled Veal Chop* 56 Tomato Gravy with Melted Mozzarella Served with Rigatoni Center Cut Bone-In Veal Chop Veal Chop Milanese 56 New York Strip Steak* 50 16oz Hand-Pounded Breaded Veal Chop Topped with a 14oz Center Cut Prime NY Strip Tri Colored Salad, Vine Ripe Tomatoes, Asiago Cheese, Aged Balsamic Vinaigrette Add Lobster Tail 26 Veal Chop Alla Bruno 59 Available Preparations: 16oz Hand-Pounded Breaded Veal Chop topped with Pizzaiola – Sauteed San Marzano Tomato Gravy with Broccoli Rabe, Roasted Red Peppers, Italian Crumbled Oregano & Garlic 4 Sausage, Melted Aged Provolone Gorgonzola Crusted – with a Wild Mushroom Demi Glace 6 **All Served with Roasted Fingerling Potatoes and Sautéed Lobster Manchego Butter 12 Asparagus** * POLLO/VITELLO Choose Chicken or Veal & Choice of Pasta Parmigiana 26 / 29 Breaded & topped with San Marzano Tomato Sauce & Mozzarella Marsala 27/ 30 Sautéed with Mushrooms, Onions & Marsala Wine Demi-Glace Francese 27 / 30 Egg Battered Sautéed in a Lemon Butter White Wine Sauce Piccata 27/ 30 Sautéed with Capers in a Lemon Butter White Wine Sauce Zuppa di Pesce 60PESCIBlue Crab Crusted Snapper 40 Lobster & Scallops, Clams, Mussels, Calamari, Shrimp, Yellowtail Snapper crusted with Maryland Blue Sautéed with Marinara Sauce or Roasted Garlic Crab, Creamy Imperial Sauce served with House White Wine over Linguini Vegetables & Roasted Fingerling Potatoes Shrimp Scampi 36 Linguini Alle Vongole 29 Jumbo Shrimp Sautéed with Fresh Garlic, Lemon, Your Choice of Red, White, or Marechiara Sauce Butter & White Wine over Linguini Available as Shrimp Fra Diavolo served with Spicy San Roasted Garlic Crusted Salmon 31 Marzano Tomato Sauce Scottish Salmon with a Roasted Garlic Crust & Lemon Jus over a Bed of Spinach with Roasted Fingerling Gamberoni Alla Rico 39 Potatoes Jumbo Shrimp Sautéed with Prosciutto, Cherry Heirloom Tomatoes, Baby Spinach, in a Genovese Salmon Piccata Alla Tavolino GF 34 Pesto Cream Sauce over Fettucine Scottish Salmon Sautéed with Capers, Cherry Heirloom Tomatoes, Shallots in a White Wine Lemon Butter Sauce Snapper Francese 36 Served with House Vegetables & Roasted Fingerling Potatoes Egg Battered Yellowtail Snapper in Lemon Butter White Wine Sauce Served over Spinach & Linguini Scallops Postitano 39 Italian Breadcrumb Crusted Diver Scallops sauteed in Scampi Candy Ocean Snapper GF 40 Sauce with Baby Spinach, Heirloom Tomatoes & Linguini Local Snapper Sautéed with Colossal Crab Meat, Chery Heirloom Tomatoes, Shallots, & Capers Grouper Livornese 36 over Lemon Risotto & Baby Spinach Pan Roasted Gulf Grouper in a San Marzano Tomato Broth with Kalamata Olives, Capers, Shallots, Roma Tomatoes WWW.TAVOLINORESTAURANT.COM Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. PASTA DELLA NONNA Nonna’s Sunday Gravy 25 Penne Alla Vodka 23 Meatball, Sweet Italian Sausage, Braised Pork & San Marzano Shallots, Prosciutto & Vodka sautéed in a Creamy Pink Sauce Tomato Gravy Served over Rigatoni with Ricotta Cheese Rigatoni Bolognese 23 Orecchiette Alla Buccinna 25 House Made Bolognese with Ground Brisket, Berkshire Pork, Orecchiette Pasta, House Made Italian Sausage, Dutch Veal, Vidalia Onions, Carrots, Celery, San Marzano Broccoli Rabe, Fire Roasted Red Peppers, Roasted Garlic, Tomato Gravy, Grana Padano, Italian Herbs EVOO, Pecorino Romano Lobster Ravioli 29 Roasted Butternut Squash Ravioli 25 Striped Squid Ink Ravioli, Gulf Shrimp, Peas & Chives, in a Roasted Butternut Squash & Mascarpone Cheese Stuffed Cognac Lobster Cream Sauce Ravioli, Brown Butter Sage, Toasted Pine Nuts, Aged Balsamic Drizzle, Grana Padano Lasagna 23 Homemade with Bolognese Sauce, Sweet Sausage, Ricotta & Farfalle Alla Zia Glaucia 27 Mozzarella Cheese Bowtie Pasta, Oven Roasted Chicken, Sun Dried Tomatoes, Asparagus, Wild Mushrooms, Gorgonzola Cream Sauce, Gnocchi Alla Tavolino 27 Chives Potato Dumplings served with Your Choice of Home Made Bolognese, Vodka Sauce, or Pesto Cream Sauce Ravioli Al Formaggio 25 Hand Crafted Four Cheese Ravioli in a San Marzano Tomato Sauce with a Touch of Cream HEALTHY SELECTIONS All Healthy Selections are served Gluten Free Penne Alla Bosco 25 Gluten Free Penne, Shoestring Vegetables, Peas, Shaved Garlic, Roasted Cherry Heirloom Tomatoes, EVOO Grilled Scottish Salmon 29 Steamed Basmati Rice, Asparagus, Lemon & EVOO Grilled Chicken 25 Steamed Basmati Rice, Asparagus, Lemon & EVOO Grilled Shrimp 34 Steamed Baby Spinach & Lemon Grilled Scallops 36 Steamed Baby Spinach & Lemon, Available Blackened Blackened Gulf Grouper 34 Basmati Rice, Steamed Asparagus & Lemon SIDES Spinach 8 Broccoli Rabe 8 Asparagus 8 House Vegetables 8 Brussel Sprouts 8 Roasted Potatoes 8 Broccoli 8 Basmati Rice 6 RISOTTO SIDES House Risotto Lemon Infused 13 Quatro Formagio Risotto 13 Mushroom Risotto 17 WWW.TAVOLINORESTAURANT.COM Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness..
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  • The Geography of Italian Pasta

    The Geography of Italian Pasta

    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).