La Tavola menu — United States

Two cage-free eggs prepared to your preference, served with seasoned potato wedges, your choice of applewood smoked bacon or sausage, and toast.

This dish features crispy house-made tortilla chips simmered in tangy tomatillo salsa, topped with two cage-free eggs, queso fresco, red onion, cilantro, sour cream, and fresh avocado.

Two poached cage-free eggs served on a French baguette with Norwegian smoked salmon, corned beef, and cucumbers, topped with Hollandaise sauce and accompanied by house-seasoned potato wedges.

This omelet is filled with chorizo, black beans, onions, tomatoes, jalapeños, cilantro, and queso fresco, served with homemade tomatillo salsa, potato wedges, and your choice of toast.

This omelet is made with organic egg whites, spinach, tomatoes, mushrooms, onions, and goat cheese, served with fresh fruit and your choice of toast.

A hearty breakfast skillet featuring seasoned potatoes, spicy chorizo, black beans, onions, and jalapeños, topped with queso fresco, avocado, and two eggs, served with house-made tomatillo salsa and toast.

This breakfast entree features two cage-free eggs served with crispy breaded fried green tomatoes, Applewood smoked bacon, fresh baby arugula, and asparagus.

This breakfast sandwich features applewood smoked bacon, arugula, tomato, and two cage-free eggs on toasted sourdough bread, served with a side of house potato wedges.

A grilled sourdough sandwich filled with melted Swiss cheese, served with a side of house-made potato wedges.

A premium Black Angus steak served with two cage-free eggs, seasoned potato wedges, and your choice of toast.

Two poached cage-free eggs served over corned beef, fresh asparagus, and a French baguette, topped with house-made Hollandaise sauce and accompanied by seasoned potato wedges.

This omelet is filled with corned beef, onions, roasted red peppers, and Swiss cheese, served with house-seasoned potato wedges and your choice of toast.

This three-egg omelet is filled with jumbo gulf shrimp, lump crabmeat, spinach, tomatoes, and Swiss cheese, topped with Hollandaise sauce and served with seasoned potato wedges and your choice of toast.

This platter features house-made corned beef hash served with two cage-free eggs and your choice of toast.

A hearty skillet of sautéed mixed vegetables and potatoes topped with melted mozzarella and two cage-free eggs, served with your choice of toast.

A toasted French baguette topped with smashed avocado, red onion, cilantro, lime juice, and cracked pepper, served with fresh fruit, sliced tomatoes, olive oil, and basil.

This breakfast burrito features scrambled eggs, spicy chorizo, fresh vegetables, and queso fresco wrapped in a sundried tomato basil tortilla, served with house-made tomatillo salsa and potato wedges.

Thick slices of sourdough bread served with a dusting of powdered sugar, fresh berries, and pure Vermont maple syrup.

Three fluffy buttermilk pancakes served with pure Vermont maple syrup and a dusting of powdered sugar.

A buttery, grilled croissant filled with two cage-free scrambled eggs, ham, and cheddar cheese, served with a side of house-seasoned potato wedges.

This omelet is filled with smoked salmon and brie cheese, served with house-seasoned potato wedges and sourdough toast.

A fluffy omelet filled with ham and creamy brie cheese, served with seasoned potato wedges and sourdough toast.

A savory side dish featuring house-made corned beef sautéed with diced potatoes and onions.

Two savory pork sausages served as a side dish.

A single, fluffy griddle cake made with buttermilk batter.

Finely shredded potatoes pan-fried until golden and crispy.

Three strips of bacon cured with applewood smoke.

Include an extra egg prepared to your preference with any breakfast entree.

A fresh selection of seasonal cut fruits served in a bowl.

• Side cup$5.00
• Large cup$10.00

Thick-cut potato wedges seasoned and fried until golden brown.

A creamy soup featuring clams, topped with crispy shoestring potatoes and house-smoked bacon crumbles.

A crisp wedge of baby iceberg lettuce topped with applewood smoked bacon, chopped tomatoes, onions, and a creamy gorgonzola dressing.

This salad features roasted beets, crumbled goat cheese, and baby heirloom tomatoes served over mixed greens and finished with a balsamic glaze.

Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with shaved pecorino cheese and served with a side of garlic toast.

This salad features blackened grilled shrimp served over a mix of greens, berries, vegetables, and toasted pine nuts, finished with a sesame dressing.

This salad features a four-ounce ball of creamy burrata cheese served with grilled seasonal fruit, baby heirloom tomatoes, and mixed greens, finished with crispy shallots, garlic chips, roasted garlic oil, and a balsamic glaze.

This salad features crispy buffalo-style chicken served over chopped romaine lettuce with Romano cheese, garlic croutons, and a creamy Caesar dressing.

Crispy duck wings served with a tangy barbecue sauce and a side of gorgonzola dressing.

Crispy fried rolls filled with seasoned pork and vegetables, served with a side of orange ginger dipping sauce.

Four crispy fried wontons filled with a savory blend of jalapenos, cheese, and bacon.

Crispy French fries tossed in aromatic truffle oil and white truffle salt, finished with a dusting of Romano cheese.

Crispy, breaded green beans served with a side of sweet chili dipping sauce.

Thick-cut slices of sweet potato that are fried or baked until golden and tender.

This grass-fed organic bison burger is topped with Wisconsin cheddar, beefsteak tomato, and house-smoked bacon on a brioche bun, served with seasoned potato wedges.

An 8-ounce portion of flash-fried triggerfish served on a brioche bun with beefsteak tomato, lettuce, and a caper remoulade sauce.

This burger features a blend of organic beef brisket and short rib topped with smoked Gouda, pickles, arugula, onion jam, chipotle aioli, and tomato on a toasted brioche bun, served with house-seasoned potato wedges.

This grilled rye sandwich features seasoned corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, served with a side of seasoned potato wedges.

This sandwich features imported prosciutto, salami, capicola, Swiss cheese, red onion, and romaine lettuce with mayonnaise on a French baguette, served with house-seasoned potato wedges.

A breaded organic chicken breast served on a toasted brioche bun with arugula, tomatoes, onions, and balsamic aioli, accompanied by house-seasoned potato wedges.

A grilled French baguette filled with Black Angus prime beef, arugula, mayonnaise, and a sweet chipotle sauce, served with house-seasoned potato wedges and optional hot cherry peppers.

This sandwich features ham, creamy brie cheese, and sweet fig jam on a French baguette, served with a side of house-seasoned potato wedges.

This sandwich features a basil and garlic marinated organic chicken breast topped with bacon, sliced avocado, beefsteak tomato, and Swiss cheese on a toasted brioche bun.

A crispy buffalo chicken wrap with lettuce, tomato, and blue cheese dressing in a sundried tomato basil tortilla, served with house-seasoned potato wedges.

A creamy soup featuring clams, topped with crispy shoestring potatoes and house-smoked bacon crumbles.

A savory beef bone broth simmered with sweet onions, shallots, and red onions, topped with a garlic crouton and melted Swiss cheese.

A fresh mix of artisan greens topped with mild, crumbly Mexican cheese, baby heirloom tomatoes, and micro herbs, served with our house-made vinaigrette.

This salad features roasted beets and creamy goat cheese served over a bed of mixed greens and baby heirloom tomatoes, finished with a balsamic glaze.

Crisp romaine lettuce tossed in a creamy Caesar dressing, topped with savory Grana Padano cheese and crunchy garlic croutons.

A crisp wedge of baby iceberg lettuce topped with applewood smoked bacon, chopped tomatoes, onions, and a creamy gorgonzola dressing.

This salad features creamy burrata cheese served with grilled seasonal fruit, heirloom tomatoes, and artisan greens, finished with crispy shallots, garlic chips, roasted garlic oil, and a balsamic glaze.

This salad features five jumbo blackened shrimp served over mixed greens with berries, pine nuts, black beans, avocado, red onion, heirloom tomatoes, and roasted corn, finished with a sesame dressing.

A fresh French baguette served with a garlic ricotta spread and a side of balsamic herb oil for dipping.

Crispy, deep-fried risotto rice balls served with a side of creamy vodka sauce.

These bite-sized mushrooms are wrapped in applewood-smoked bacon, filled with a blend of Maine lobster and lump crab meat, and served with a creamy Newburg sauce.

Crispy duck wings served with a tangy barbecue sauce and a side of gorgonzola dressing.

Tender grilled Spanish octopus served with roasted baby potatoes, garlic, peppers, fresh herbs, and a creamy butter sauce.

Fresh Cedar Key clams sautéed in a white wine and garlic butter sauce with smoked bacon, tomatoes, and onions, served with grilled garlic bread.

A selection of imported and domestic cured meats and cheeses served with mixed olives, grapes, and toasted baguette slices.

Thinly sliced raw prime beef tenderloin crusted with pepper, served with arugula, lemon aioli, crispy capers, truffle oil, and toasted bread.

A warm wedge of brie cheese served with toasted pine nuts, grilled seasonal fruit, grapes, and fresh arugula, finished with a drizzle of local honey and accompanied by ciabatta crostini.

Crispy fried wontons filled with a savory blend of cream cheese, diced jalapenos, and bacon.

Chilled shrimp served with a side of homemade cocktail sauce and fresh lemon.

Fresh Prince Edward Island mussels served with a grilled baguette and your choice of either a rich lobster sauce or a white wine, garlic, and herb butter.

Seared ahi tuna coated in sesame seeds, served with seaweed salad, fresh avocado, and an orange ginger glaze.

Crispy fried squid served with a side of house-made tomato sauce and sliced hot cherry peppers.

Crispy, lightly battered cauliflower florets served with a tangy orange ginger sauce.

Four jumbo gulf shrimp pan-seared in a lemon garlic butter sauce, served with a side of garlic baguette.

This pasta dish features jumbo lump crab, seared scallops, and gulf shrimp served over linguine with a rich lobster sauce, with your choice of white or marinara sauce.

Wide, flat pasta ribbons tossed with cremini and silver dollar mushrooms, sweet peas, and baby tomatoes in a savory garlic cream sauce finished with fresh herbs.

This pasta dish features linguini tossed in a spicy marinara sauce with mussels, clams, jumbo shrimp, fresh fish, and andouille sausage.

This dish features rigatoni pasta tossed in a four-cheese sauce with cold-water lobster and lump crabmeat, finished with a topping of seasoned bread crumbs.

Rigatoni pasta served with a house-made sauce of ground prime beef tenderloin, topped with Grana Padano cheese and fresh herbs, accompanied by grilled garlic bread.

Gluten-free pasta rings filled with cheese and served in a creamy vodka-based sauce.

Linguine pasta served with four jumbo gulf shrimp in a lemon garlic butter sauce with a hint of crushed red pepper.

A 7-ounce grilled salmon fillet served with sautéed sugar snap peas, roasted sweet corn, watermelon radish, and crispy fried leeks.

Pan-seared Triple Tail fish seasoned with bold spices, served with creamy risotto, fresh seasonal vegetables, and a rich butter sauce.

A 10-ounce portion of lightly breaded, flash-fried triple tail served with truffle-seasoned fries, coleslaw, and tartar sauce.

An 8-ounce pan-seared Chilean sea bass served with creamy risotto and a rich butter-based sauce.

Three grilled jumbo shrimp and two pan-seared scallops served with creamy risotto and a buttery white wine sauce.

A selection of seasonal vegetables, grilled and roasted by the chef.

Wide, flat pasta ribbons tossed with cremini and silver dollar mushrooms, sweet peas, and baby tomatoes in a savory garlic cream sauce with fresh herbs.

This dish features pan-seared New Bedford scallops and a five-ounce portion of organic Berkshire Kurobuta pork belly glazed in house-made barbecue sauce, served with crispy leeks and sautéed Brussels sprouts topped with smoked blue cheese.

A breaded organic chicken breast served with creamy white truffle polenta and topped with a fresh salad of tomato, onion, arugula, and shaved Reggiano cheese.

This 12-ounce organic, bone-in pork chop is grilled and served with sautéed Granny Smith apples, red onions, and house-smoked bacon, accompanied by garlic mashed potatoes and the daily vegetable.

A hand-cut, grilled prime beef tenderloin served with a peppercorn sauce, garlic mashed potatoes, and the vegetable of the day.

A roasted half-duck served with an orange ginger glaze, garlic mashed potatoes, and a side of seasonal vegetables.

A breaded organic chicken breast topped with melted mozzarella cheese, served over fresh pasta with house-made marinara sauce.

Thinly sliced veal is lightly pan-seared and served in a lemon-caper sauce, accompanied by garlic mashed potatoes and the vegetable of the day.

A 14-ounce premium Black Angus steak topped with roasted garlic butter, served with garlic mashed potatoes and the vegetable of the day.

Tender, lightly floured veal cutlets served in a savory mushroom and Marsala wine sauce, accompanied by garlic mashed potatoes and the vegetable of the day.

A half rack of grass-fed New Zealand lamb served with a mint and cherry sauce, garlic mashed potatoes, and seasonal vegetables.

A full rack of grass-fed New Zealand lamb served with a mint and Amarena cherry demi-glace, garlic mashed potatoes, and the vegetable of the day.

Creamy cornmeal porridge flavored with aromatic truffle oil.

Creamy mashed potatoes seasoned with savory garlic.

Fresh mushrooms sautéed until tender and lightly seasoned.

Fresh spinach leaves lightly cooked in a pan with oil or butter.

Thinly sliced Brussels sprouts pan-seared and topped with savory smoked blue cheese.

Crispy, deep-fried green beans served as a side dish.

Crispy French fries tossed with aromatic truffle oil, white truffle salt, and grated Romano cheese.

A creamy Italian rice dish prepared with the chef's daily selection of fresh ingredients.

A simple pasta dish tossed with sautéed garlic, olive oil, and red pepper flakes.

Tender oven-roasted beets served as a side dish.

Fresh carrots oven-roasted until tender and lightly caramelized.

Thick-cut slices of sweet potato that are baked or fried until tender.

A crusty French baguette toasted with savory garlic-infused butter.

This 9-ounce grass-fed organic bison burger is topped with Wisconsin cheddar, beefsteak tomato, grilled red onion, and pork belly on a toasted brioche bun, served with parmesan truffle fries.

This 9-ounce organic short rib and brisket burger is topped with smoked Gouda, pickles, arugula, onion jam, chipotle aioli, and tomato on a toasted brioche bun, served with house-seasoned potato wedges.

Rigatoni pasta served in a homemade sauce made with a blend of four cheeses.

Crispy breaded shrimp served with a side of golden fried potatoes.

A toasted sandwich filled with melted cheese.

Fresh rigatoni pasta served with your choice of butter or marinara sauce.

Crispy breaded chicken strips served with a side of golden fried potatoes.

Enjoy one dollar off your choice of any beer on our menu.

Well drinks are mixed alcoholic beverages prepared using the house brand of spirits.

We offer a selection of classic red, white, and rosé wines by the glass.

Choose your favorite house spirit served either chilled in a stemmed glass or over ice.

Crispy, breaded green beans served with a side of sweet chili dipping sauce.

Thick-cut slices of sweet potato that are fried until golden and crispy.

Crispy French fries tossed with aromatic truffle oil, white truffle salt, and grated Romano cheese.

A crisp wedge of baby iceberg lettuce topped with applewood smoked bacon, fresh pico de gallo, blue cheese crumbles, and a creamy gorgonzola dressing.

Crispy fried rolls filled with seasoned pork and vegetables, served with a side of sweet orange ginger sauce.

Crispy, light-battered shrimp served with a side of savory teriyaki dipping sauce.

Crispy duck wings served with a tangy barbecue sauce and a side of gorgonzola dressing.

Fresh Prince Edward Island mussels served with a grilled baguette, available in either a house-made local blue crab red sauce or a white wine, garlic, and herb butter sauce.

A flash-fried trigger fish fillet served on a brioche bun with beefsteak tomato, lettuce, and a caper remoulade sauce.

This burger features a blend of organic beef brisket and short rib topped with smoked Gouda, pickles, arugula, onion jam, chipotle aioli, and tomato on a toasted brioche bun, served with house-seasoned potato wedges.

Crispy, golden-fried risotto balls served with a side of creamy vodka dipping sauce.

Crispy fried wontons filled with a savory blend of fresh jalapeños, cream cheese, and bacon.

Crispy breaded green tomatoes topped with arugula, house-smoked bacon, an over-easy egg, and asparagus, finished with a sweet chili aioli.

Fresh Cedar Key clams sautéed in a white wine garlic butter sauce with house-smoked bacon and pico de gallo, served with grilled baguette slices.

A grilled organic chicken breast marinated in basil and garlic, served on a toasted brioche bun with bacon, avocado, beefsteak tomato, and Swiss cheese.

A nine-ounce grass-fed organic bison patty topped with Wisconsin cheddar, house-smoked bacon, and beefsteak tomato on a brioche bun, served with seasoned potato wedges.

Crispy fried squid served with a side of house-made tomato sauce and tangy cherry peppers.

Thinly sliced, sesame-crusted tuna served with seaweed salad, fresh avocado, and an orange ginger sauce.

Thinly sliced, pepper-crusted prime beef tenderloin served with arugula, lemon aioli, crispy capers, shaved Grana Padano cheese, and toasted bread.

A creamy, thick soup made with tender clams, potatoes, onions, and savory seasonings.

A crisp salad of romaine lettuce tossed with creamy dressing, crunchy croutons, and shaved parmesan cheese.

Chilled, cooked shrimp served with a tangy tomato-based dipping sauce.

Fresh Prince Edward Island mussels served in a savory tomato-based marinara sauce.

Fresh Cedar Key middleneck clams sautéed in a garlic butter and white wine sauce, finished with bacon, tomatoes, and onions.

This starter features fresh melon and thinly sliced imported prosciutto served over arugula with goat cheese and a balsamic reduction.

A slice of toasted homemade pound cake served with fresh berries, a drizzle of local honey, and a scoop of vanilla ice cream.

This dessert features fresh apples and cinnamon baked in a pastry crust, topped with a light crumble, a caramel drizzle, and a scoop of vanilla ice cream.

A rich, dense chocolate cake made without flour, served with a side of fresh berries.

A fresh fillet of the day's featured fish served with creamy spinach risotto and a side of seasonal vegetables.

A 7-ounce grilled Antarctic salmon fillet served with sautéed sugar snap peas, roasted sweet corn, and watermelon radish, finished with an orange ginger honey glaze and crispy leeks.

Large gulf shrimp served over linguine pasta in a light sauce of butter, garlic, white wine, and red pepper flakes.

This dish features wide, flat pasta ribbons tossed with organic shiitake and silver dollar mushrooms, sweet peas, and heirloom baby tomatoes in a savory garlic cream sauce finished with fresh herbs.

Rigatoni pasta served in a house-made ground prime beef sauce, topped with Grana Padano cheese and fresh herbs, accompanied by grilled garlic bread.

A tender, lightly breaded 7 oz chicken breast served in a bright lemon-caper sauce, accompanied by garlic mashed potatoes and the vegetable of the day.

A lightly floured 7 oz chicken breast served in a savory marsala wine sauce with fresh mushrooms, accompanied by garlic mashed potatoes and the vegetable of the day.

A breaded organic chicken cutlet topped with mozzarella cheese and house marinara sauce, served over a portion of linguini pasta.

A half rack of grass-fed New Zealand lamb served with a mint and cherry demi-glace, garlic mashed potatoes, and seasonal vegetables.

A roasted half duck served with an orange ginger glaze, garlic mashed potatoes, and a side of seasonal vegetables.

A 12-ounce organic, bone-in grilled pork chop served with a savory pork reduction, Granny Smith apples, red onions, bacon, garlic mashed potatoes, and a side of seasonal vegetables.