Classic tuscan bread and tomato soup.
Mushroom soup with fondue truffle cheese.
Deep fried calamari with a spicy tomato sauce.
Heirlooms tomatoes, cucumber, basil, red onion, toasted bread, red wine vinaigrette and, extra virgin olive oil.
Buttery mozzarella cheese with Italian prosciutto and roasted bell peppers.
Fried zucchini blossoms filled with ricotta on a bed of tomato and basil sauce.
Beef carpaccio with arugula salad and shaved parmesan cheese, extra virgin olive oil, lemon and capers.
Baby mixed greens in aged balsamic dressing and reggiano cheese.
Baby artichokes and arugula salad, olive oil, lemon vinaigrette and shaved parmesan cheese.
Chopped romaine, red beets salad with sauteed shrimps, pine nuts and goat cheese.
Romaine lettuce with caesar dressing and shaved parmesan cheese.
Cured beef with hearts of palm, parmesan cheese and frisee salad.
Spinach and ricotta ravioli in a tomato and basil sauce.
Pumpkin ravioli with butter and sage sauce.
Penne pasta with prosciutto and vodka sauce.
Wide ribbon pasta with lamb ragout.
Linguine with shrimp, scallops, calamari, clams and mussels in a brandy white wine spicy tomato sauce.
Angel hair pasta with fresh tomato, garlic and basil.
Layers of spinach pasta with beef ragu, tomato and light bechamel sauce.
Arborio rice with mushroom and mascarpone cheese.
Baked spaghetti wrapped with eggplant, topped with provolone cheese and served in a tomato basil sauce.
Penne pasta with light spicy tomato sauce.
New Zealand lamb chops with caponata in a white balsamic and mint sauce.
Sauteed chicken scaloppini with a choice of: marsala sauce, lemon and capers or mushroom sauce.
Veal ossobuco with saffron risotto.
Grilled ribeye steak with roasted garlic mashed potatoes and madeira wine sauce.
Whole grilled imported Mediterranean striped bass served with sauteed spinach.
With tahitian vanilla beans, seasonal berries and raspberry sauce.
With espresso sauce.
With vanilla ice cream and raspberry sauce.
With vanilla ice cream and caramel sauce.
With black currant sauce.
With citron orange compote.
Iceberg lettuce, tomatoes, sharp provolone, garbanzo beans, salami, and Sicilian oregano red vinegar dressing. Add chicken or shrimp for an additional charge.
Made with croutons. Add chicken or shrimp for an additional charge.
Grapes, mixed vegetables, mixed greens, walnuts, and fresh dill dressing.
Serves at least 10. Prepared with salami, mortadella, and prosciutto.
Serves at least 10. Prepared with sun-dried tomatoes and black olives.
Serves at least 10. Prepared with tomatoes and lettuce.
Serves 6 - 8.
Serves 6 - 8. Made with tomato basil sauce and light b?chamel.
Serves 6 - 8. In a cream and sage sauce.
Serves 6 - 8. In tomato basil sauce with mozzarella.
Menu for Tanino Ristorante provided by Allmenus.com
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