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Sautéed chicken scaloppini with Marsala, Lemon & Caper, or Mushroom sauce.
Baby mixed greens, aged balsamic dressing, and Reggiano cheese.
Classic Tuscan bread and tomato soup.
Pumpkin ravioli with butter and sage sauce.
Buttery mozzarella cheese with smoked Italian prosciutto and roasted bell peppers.
Pumpkin molten cake with cinnamon ice cream and vanilla sauce.
Wide ribbon pasta with lamb ragout.
Penne pasta with prosciutto and vodka sauce.
Angel hair pasta with fresh tomato, garlic, and basil.
Mushroom soup with Fontina cheese.
Deep-fried calamari with a spicy tomato sauce.
Zucchini ricotta cheese timball topped with yellow bell pepper sauce and goat cheese.
Fried zucchini blossoms filled with ricotta on a bed of tomato and basil sauce.
Beef carpaccio with arugula salad, shaved Parmesan cheese, extra virgin olive oil, and lemon.
Whole tomato Napoleon with capers, red onions, bread, and salted anchovy dressing.
Swordfish carpaccio with fresh fennel, red cabbage salad, and orange.
Baby artichokes, arugula, olive oil, lemon vinaigrette, shaved Parmesan cheese.
Chopped romaine, red beets, sautéed shrimp, pine nuts, and goat cheese.
Endive, radicchio, green apple, walnuts, and Gorgonzola cheese.
Romaine lettuce, Caesar dressing, shaved Parmesan cheese.
Cured beef with hearts of palm, Parmesan cheese, and micro greens.
Spinach and ricotta ravioli in tomato basil sauce.
Chicken ravioli in a creamy porcini mushroom sauce.
Linguine with shrimp, scallops, calamari, clams, and mussels in a brandy white wine spicy tomato sauce.
Spinach potato dumplings in a veal ragu.
Artiginal rigatoni with duck ragu.
Homemade corkscrew pasta with rock shrimp, eggplant, fresh mint, pink sauce, and pistachios.
Spinach pasta lasagna with bolognese meat sauce and béchamel.
Spaghetti in olive oil and garlic with dried cured tuna roe.
Mushroom risotto with mascarpone cheese.
Baked spaghetti wrapped with eggplant, topped with provolone cheese, and served in tomato basil sauce.
Homemade tagliolini with pesto sauce.
Squid ink risotto and calamari.
New Zealand lamb chops with caponata in a white balsamic and mint sauce.
Veal ossobuco with saffron risotto.
Roast beef tenderloin served with sautéed spinach and black truffle sauce.
Grilled rib-eye steak with roasted garlic mashed potatoes and Madeira wine sauce.
Whole grilled imported Mediterranean striped bass. Served with sautéed spinach.
Baked custard with fresh Tahitian vanilla beans and seasonal berries.
Warm apple tart on a crispy puff pastry with rum raisin ice cream.
Mascarpone cheese, espresso flavor delight.
Homemade Italian cookies.
Flourless chocolate cake with vanilla ice cream and raspberry sauce.
Banana maple crème brûlée.
Sicilian cassata ice cream with citron orange peel.
Half Tray serves 6-8 people. Full Tray serves 10-12 people.
Iceberg lettuce, tomatoes, sharp provolone, garbanzo beans, salami, and Sicilian oregano red vinegar dressing. Half $35.00. Full $60.00.
Half $40.00. Full $75.00.
With croutons. Half $35.00. Full $55.00.
Grapes, mixed vegetables, mixed greens, walnuts, and fresh dill dressing. Half $35.00. Full $70.00.
Prepared on fresh Italian bread. Serves 10 people.
Prepared with salami, mortadella, and prosciutto.
Prepared with sun-dried tomatoes and black olives.
Prepared with tomatoes and lettuce.
Serves 6-8 people.
Item requires additional 1 hours and 40 minutes to prepare
A two-hour notice is required.
With tomato basil sauce and light béchamel. A two-hour notice is required.
With tomato basil sauce. A two-hour notice is required.
In a cream and sage sauce.
In tomato basil sauce with mozzarella.
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