Tutto Tavola 6264 Winthrop Town Centre Avenue

Diced tomatoes, onion, garlic, and fresh basil, finished with a drizzle of extra virgin olive oil and served with crostini.

Four house-made baked meatballs simmered in pomodoro sauce and finished with melted mozzarella.

Ricotta cheese whipped with olive oil, salt and pepper. Served with thin crispy crackers.

Ricotta filled ravioli, breaded and deep fried to a golden brown. Served with marinara sauce.

Deep fried breaded mozzarella sticks, served with our marinara sauce.

Creamy bufala mozzarella paired with vine-ripened tomatoes and fresh basil, finished with extra virgin olive oil, balsamic glaze, sea salt, and cracked black pepper.

Crisp romaine tossed with Caesar dressing, shaved Parmigiano, and croutons.

Crisp spring mix, cherry tomatoes, cucumber, carrots, and red onions tossed in our house vinaigrette.

Fresh house-made gnocchi served with your choice of sauce: bolognese, pomodoro, gorgonzola, or vodka sauce.

Nonna Tina’s classic Northern Italian lasagna, layered with rich meat sauce, creamy béchamel, and melted mozzarella cheese.

Linguini pasta, sautéed shrimp, garlic, cherry tomatoes, white wine butter sauce, red pepper and lemon juice.

Baked layers of fried eggplant, mozzarella cheese and our pomodoro sauce.

Penne pasta sautéed with caramelized onion, crispy pancetta and finished in a creamy tomato vodka sauce.

Delicate spinach spaetzle tossed in a silky cream sauce with speck, butter, and parmigiano. Topped with walnuts.

Spaghetti tossed in a vibrant tomato sauce, finished with fresh basil and a drizzle of extra virgin olive oil.

Tender chicken breast, breaded and pan fried. Layered with crispy eggplant. Topped with mozzarella and pomodoro sauce. Served with green beans.

Pan-seared salmon finished in a bright lemon-butter sauce with white wine, capers, and shallots, seasoned with a touch of salt and pepper. Served with green beans

Luigi’s house made sausage, sautéed with bell peppers, onions, and marinara sauce. Served with creamy polenta.

Tender veal scaloppine sautéed with a medley of mushrooms, finished in a creamy mushroom sauce topped with melted gorgonzola. Served with French fries.

Slow-braised lamb shank in a red wine demi-glace. Served with mashed potatoes.

8 oz flat iron steak pan seared with green peppercorn cream sauce, served over risotto Milanese.

Breaded pork loin pan-seared to a golden brown, topped with mushroom cream sauce. Served with French fries.

A light and fluffy sponge cake infused with Limoncello, layered with lemon mascarpone cream and finished with a delicate citrus glaze.

a rich, dense, and intensely chocolatey dessert with a texture similar to a moist brownie or fudge itself

Tender and subtly nutty Italian-inspired dessert that balances the creamy richness of whole milk ricotta cheese with the distinct flavor and texture of postachios.