Who Needs Restaurant Week?

This week is Worcester Restaurant week, where many restaurants offer a three-course menu for $23.14.  We here at Tavolino think it's a great idea, and many of our own staff members take advantage of these great deals.  We just want to remind everyone that while we are not participating in Restaurant Week, we do offer a four-course menu for only $24.95 Sunday-Thursday, all year long.  An added bonus- a wine pairing to go with three of the courses for an addition $11.95!  Here's a look at our Italian-Style Four-Course menu:

Italian-Style Four Course Dinner

Available Monday-Thursday 4pm-10pm & All Day Sunday

Dine the Italian way with a multi-course meal of our most popular dishes in smaller portions

$24.95 Fixed Price

Add $11.95 for our featured wine pairings; includes three different tastings with three courses

 First Course:

 Roasted Pepper Filled with Seasoned Ground Beef, Parmesan, and Rice; topped with Melted Mozzarella

Edna Valley Vineyards Merlot, Central Coast

 Crispy Calamari Served with a Hot Cherry Pepper Aioli

Bex Riesling, Germany   

 P.E.I Mussels Sautéed in a Lemon-Garlic White Wine Sauce with Red Pepper Flakes

Indaba Sauvignon Blanc, South Africa

 Tuscan Hearth-Roasted Wings Served with our House-Made Gorgonzola Dressing

Hess Select Chardonnay, Monterey  

 Italian “Nachos” with Marinara Dipping Sauce

Edna Valley Merlot, Central Coast CA

 Second Course

 Caesar Salad with Homemade Croutons

 House Salad with Balsamic Vinaigrette

 Homemade Soup of the Day

 Tuscan Vegetable Salad – add $1

 Spinach Salad – add $1

 Third Course

 Fettuccine Bolognese in a Rich, Authentic Beef, Veal, and Pork Sauce with Imported Fettuccine

Querceto Chianti DOCG, Italy

 Butternut Squash Tortellacci with Bourbon-Cider-Brown Butter Sauce, Dried Cranberries and Fresh Sage

Hess Select Chardonnay, Monterey

 Chicken or Eggplant Parmesan over Spaghetti

Banfi 'Centine', Tuscany

 Cod Filet with Toasted Focaccia Crumbs, Lemon-Caper White Wine Sauce, Root Vegetable Hash and Broccolini 

Hess Select Chardonnay, Monterey

 Rosemary-Bourbon Steak Tips with Spinach Risotto and Parmesan-Zucchini

14 Hands Cabernet, Columbia Valley

Pistachio-Crusted Salmon Filet with Honey - Lemon Drizzle, Organic Red Rice and Grilled Asparagus   

Dom Brunet Pinot Noir, France

 Chicken Marsala over Spaghetti with Cremini Mushrooms and Fresh Sage

Bodega Luigi Bosca ‘Finca La Linda’ Malbec, Mendoza or Hess Select Chardonnay, Monterey  

 Chicken Cacciatore with Slowly-Cooked Chicken Thighs over Imported Campanelle Pasta

Querceto Chianti DOCG, Italy; or Hess Select Chardonnay, Monterey 

 Apple-Cider Pork Medallions with a Toasted Hazelnut-Marsala Wine Sauce, Sweet Potato Mash, Broccolini

Edna Valley Vineyards Merlot, Central Coast

 Fourth Course-

 Tiramisu

Cavicchioli Lambrusco Dolce, Emilia-Romagna 

 Chocolate Hazelnut Cannoli

Viticoltori Dell’Acquese ‘Dolceoro’, Moscato D’Asti

Flourless Chocolate Cake

 Quino do Noval ‘Black’ Port