La Tavola Ristorante Italiano

Field greens, goat cheese, walnuts, lemon-basil vinaigrette.

Garlic bread, tomatoes, basil, extra virgin olive oil melt mozzarella cheese

Field greens, tomatoes, carrots cucumbers, balsamic vinaigrette.

Thinly sliced raw fillet mignon topped with rich and peppery arugula in a zesty homemade lemon vinaigrette with slice of italian Parmigiano Reggiano cheese.

House made pasta layered with Bolognese sauce Bechamel , parmigiano cheese tomato sauce

Black spaghetti, jumbo lump cram meat, cherry tomatoes, spinach, garlic, white wine sauce, lobster broth

Linguini,Jumbo lump crab meat , mussels, shrimp scallops, spicy tomato sauce.

Spinach, ricotta, cream sauce, mushrooms, and pinch of nutmeg.

Free bird chicken breast, eggplant, mozzarella, and tomato sauce.

Thinly sliced veal, imported prosciutto, sage white wine sauce with vegetables of the day

Three cheese cheesecake with oreo crust and berry compote

Pizzelle shells stuffed with cream, ricotta cheese,pistachio and dried fruit

Lady finger dipped in italian espresso deicately layered with mascarpone cream and a touch of cocoa powder

Our simple yet delicious veal & ground beef bolognese, with layers of fresh house-made lasagna and bechamel.

Green & white fettuccine mixed with savory prosciutto, shiitake mushrooms, sweet peas and our very own house-made cream sauce.

Chef Carlo’s very own three cheese cheesecake with oreo cookie crust and topped with fresh blueberries.

Lady fingers dipped in espresso & marsala wine, mascarpone sweet cream and finished with cocoa powder.

Vegetarian. House-made garlic bread topped with our very own tomato, basil and extra virgin olive oil mix.

Linguine mixed with bold Taleggio cheese, sauteed pioppini mushrooms, cured speck & fresh ground truffles.

Vegetarian. Sweet and crisp field greens topped with soft goat cheese, walnuts and our very own lemon-basil vinaigrette.

Made in house, our squid-ink infused spaghetti mixed with fresh crab meat, spinach, cherry tomatoes and finished with a garlic white wine sauce.

Vegetarian. Rich and peppery arugula mixed with fresh beets, walnuts, slices of Parmigiano Reggiano, combined with a zesty house-made lemon dressing.

Vegetarian. Buffalo Mozzarella accompanied by roasted peppers, juicy tomato & savory basil vinaigrette dressing.

Vegetarian. Sweet and crisp field greens mixed with fresh tomatoes, carrots and cucumbers, finished with a house-made balsamic vinaigrette.

Crisp romaine with shaved Parmesan and anchovy infused Caesar dressing.

Vegetarian. House-made garlic bread topped with our very own tomato, basil and extra virgin olive oil mix.

Vegetarian. Sweet and crisp field greens topped with soft goat cheese, walnuts and our very own lemon-basil vinaigrette.

An assortment of Italian meats, fresh cheese, olives, peppers & peppery arugula.

Thinly sliced raw roseda black Angus, peppery arugula, fresh celery and slices of Parmigiano-Reggiano.

Vegetarian. Baked to perfection; tender eggplant, topped with Mozzarella & Parmesan, fresh basil and marinara sauce.

Flash fried; calamari, shrimp, zucchini, eggplant & polenta.

Fresh manila clams & mussels, served in a white wine garlic sauce.

Vegetarian. Creamy burrata, accompanied by chef’s choice of vegetables.

Thinly sliced veal, kalamata olives, tomato sauce with a touch of pesto; accompanied by the vegetables of the day.

Thinly sliced veal, prosciutto, sage & white wine sauce; accompanied by the vegetables of the day.

Allen harim chicken breast layered with spinach, Mozzarella & white wine garlic sauce; accompanied by the vegetables of the day.

A seafood medley of manila clams, mussels, shrimp and bay scallops, in a white wine broth.

Linguine mixed with bold Taleggio cheese, sauteed pioppini mushrooms, cured speck & fresh ground truffles.

Green & white fettuccine mixed with savory prosciutto, shiitake mushrooms, sweet peas and our very own house-made cream sauce.

Fresh penne mixed in with tangy capers, olives, red peppers and anchovy infused tomato sauce.

Made in house, our squid-ink infused spaghetti mixed with fresh crab meat, spinach, cherry tomatoes and finished with a garlic white wine sauce.

House-made ravioli stuffed with Ricotta, spinach and pinch of nutmeg, topped with a cream sauce and sauteed mushrooms.

Linguini mixed with shrimp and sea scallops in a spicy tomato sauce, surrounded by fresh mussels and manila clams.

Our simple yet delicious veal & ground beef bolognese, with layers of fresh house-made lasagna and bechamel.

House-made potato dumplings with a pinch of nutmeg & your choice of tomato or pesto sauce.

Capellini, fresh garlic & basil mixed in with a light and flavorful pomodoro sauce.

Penne mixed with fresh broccoli, roasted peppers, spinach, tomatoes & finished in a white wine garlic sauce.

Want a side pasta with your entree feel free with your choice of: linguini, capellini, spaghetti & penne (gluten-free gnocchi available). Choice of sauce: tomato or garlic-olive oil white wine.

Chef’s choice of vegetables of the day.

Mascarpone & vanilla cream filled puffed pastries topped with chocolate espresso syrup.

Chef Carlo’s very own three cheese cheesecake with oreo cookie crust and topped with fresh blueberries.

Lady fingers dipped in espresso & marsala wine, mascarpone sweet cream and finished with cocoa powder.

Pizzelle shells stuffed with ricotta infused pistachio nuts, sun-dried fruit & bits of chopped chocolate.

Fontina cheese / cured speck / roasted garlic.

Farm fresh grilled vegetables / Pomodoro sauce / creamy burrata.

Truffled pecorino / wild mushrooms / shaved black truffle.

Creamy burrata / homegrown basil / Pomodoro sauce.

Sliced prosciutto / peppery arugula / homegrown rosemary / parmigiano shavings.

Fresh mozzarella / homegrown basil / Pomodoro sauce.

House smoked porchetta / farm-fresh arugula / Pomodoro sauce / fresh mozzarella.

Homemade pasta in a bold taleggio cheese sauce with freshly ground truffles finished with cured speck and piping mushrooms.

Sweet and crisp field greens, farm fresh tomato, carrot, and cucumber with a homemade balsamic vinaigrette on the side to toss in (vegetarian/vegan / dairy-free)

Side portion of farm-fresh vegetables (vegan/vegetarian).

Creamy burrata served over farm-fresh vegetables and drizzled with a homemade balsamic reduction.

Thinly sliced raw filet mignon with rich and peppery arugula and slices of imported parmigiano reggiano cheese with a zesty homemade lemon vinaigrette on the side to toss with

Fresh lump crab meat, farm-fresh spinach, and tomato sauteed in garlic, white wine, and lobster broth with our handmade gluten-free pasta (dairy-free).

Shrimp, scallops, mussels, and lump crab meat sauteed in a spicy tomato sauce with our handmade pasta (dairy-free).

Handmade pasta sauteed with farm-fresh vegetables, garlic and white wine (vegan/vegetarian).

Mescaline greens topped with goat cheese and walnuts with a homemade lemon basil vinaigrette dressing on the side on toss-in (vegetarian).

Freshly made pasta layered with our simple yet delicious bolognese and bechamel sauce.

Mescaline greens topped with goat cheese and walnuts with a homemade lemon basil vinaigrette dressing on the side on toss-in (vegetarian).

Fresh tomato with garlic, homegrown basil, and extra virgin olive oil to top on homemade garlic crostini packaged in a separate container (vegetarian / dairy-free).

Handmade pasta filled with spinach, ricotta cheese and a pinch of nutmeg served in a wild mushroom cream sauce (vegetarian).

Handmade potato dumplings sauteed in our farm-fresh Pomodoro sauce.

Handmade pizzelle cookies molded into cannoli shells stuffed with a ricotta cream filling, pistachio, almond & dried fruit.

Our delectable homemade three cheese cheesecake with chocolate chips and an oreo cookie crust with a fresh berry compote on the side.

Homemade thin spaghetti with fresh tomato, garlic and homegrown basil in a flavorful pomodoro sauce (vegetarian)

Fresh lump crab meat, farm fresh spinach and tomato sauteed in garlic, white wine and lobster broth with our homemade squid ink infused pasta ("best pasta dish in maryland 2020" by the daily meal)

Homemade linguini in a bold taleggio cheese sauce with freshly ground truffles finished with cured speck and pioppini mushrooms.

Fresh tomato with garlic, homegrown basil, and extra virgin olive oil to top on homemade garlic crostini packaged in a separate container (vegetarian / dairy-free).

Thinly sliced raw filet mignon with rich and peppery arugula and slices of imported Parmigiano Reggiano cheese with a zesty homemade lemon vinaigrette on the side to toss with.

Creamy burrata served over farm fresh grilled vegetables and drizzled with a homemade balsamic reduction.

Assortment of Italian meats and fresh cheeses.

Sweet and crisp field greens, farm fresh tomato, carrot, and cucumber with a homemade balsamic vinaigrette on the side to toss in (vegetarian/vegan / dairy-free).

Mescaline greens topped with goat cheese and walnuts with a homemade lemon basil vinaigrette dressing on the side on toss-in (vegetarian).

Thinly sliced eggplant lightly fried, rolled with mozzarella and homemade pesto, then finished in the oven with tomato sauce and parmesan cheese (vegetarian).

Our delectable homemade three cheese cheesecake with chocolate chips and an oreo cookie crust with a fresh berry compote on the side.

Mascarpone & vanilla cream-filled puffed pastries topped with chocolate espresso syrup.

Ladyfingers dipped in imported Italian espresso and marsala wine delicately layered with a mascarpone sweet cream and finished with a touch of cocoa powder.

Handmade pizzelle cookies molded into cannoli shells stuffed with a ricotta cream filling, pistachio, almond & dried fruit.

Lady fingers dipped in imported italian espresso & marsala wine delicately layered with a mascarpone sweet cream and finished with a touch cocoa powder.

Our delectable homemade three cheese cheesecake with chocolate chips and an oreo cookie crust with a fresh berry compote on the side.

Fresh made pasta layered with our simple yet delicious bolognese and bechamel sauce.

Mescaline greens topped with goat cheese and walnuts with a homemade lemon basil vinaigrette dressing on the side on toss in (Vegetarian).

Sweet and crisp field greens, farm fresh tomato, carrot and cucumber with homemade balsamic vinaigrette on the side to toss in (vegetarian/vegan / dairy-free).

Thinly sliced eggplant lightly fried, rolled with mozzarella and homemade pesto, then finished in the oven with tomato sauce and parmesan cheese (vegetarian).

Thinly sliced eggplant layered with mozzarella, basil, fresh tomato, and parmesan cheese baked in a Pomodoro sauce.

Homemade short tube pasta sauteed with farm fresh vegetables, garlic and white wine (vegetarian)

Handmade pasta filled with spinach, ricotta cheese and a pinch of nutmeg served in a wild mushroom cream sauce (vegetarian).

Shrimp, scallops, mussels, and clams sauteed in a spicy tomato sauce with our homemade linguini (dairy-free).

Handmade potato dumplings sauteed in our farm-fresh Pomodoro sauce.

Homemade thin spaghetti with fresh tomato, garlic and homegrown basil in a flavorful pomodoro sauce (vegetarian)

Fresh lump crab meat, farm fresh spinach and tomato sauteed in garlic, white wine and lobster broth with our homemade squid ink infused pasta ("best pasta dish in maryland 2020" by the daily meal)

Homemade linguini in a bold taleggio cheese sauce with freshly ground truffles finished with cured speck and pioppini mushrooms.

Freshly made pasta layered with our simple yet delicious bolognese and bechamel sauce.

Locally raised veal scallopini layered with prosciutto di parma pan-seared and simmered in a sage white wine sauce served with farm-fresh vegetables.

Antibiotic-free chicken breast layered with eggplant and melted mozzarella with a light Pomodoro sauce; served farm-fresh vegetables.

Veal scallopini sauteed in a tomato sauce with kalamata olives and a touch of freshly made pesto.

Sparkling blood orange beverage.

Bottled sparkling water.

Bottle flat water

Sparkling lemon beverage.