Fresh off the PR wire:
Highlighting the season of change, Chef Massimo Tenino’s new menu offerings include several new Artisan Pizzas fresh from the wood-fired ovens, Cioppino alla Ligure, with shrimp, scallops, calamari, mussels, and fish of the day, in a light tomato broth, and Squid ink Tajarin with shrimp, cherry tomatoes, saffron, white wine, garlic, touch of cream.. Other classics include Pepate di Cozze al Forno -wood fired PEI mussels, with white wine, garlic, cannellini beans, cherry tomatoes and chile, Parmigiana di Zucchine, Zucchini layered with smoked mozzarella, parmesan, fresh basil, and tomato sauce; Porchetta di Maiale – slowly roasted pork loin infused with garlic and rosemary, served with potatoes and spinach; to name but a few. See the full menu at www.tavolinoristorante.com.
