Tavola alla Toscana
  • Your Tavola alla Toscana Grand Display
    This beautifully set “Tuscan Table” will be the centerpiece of the afternoon’s events. Your guests will have an opportunity to enjoy the flavors of Italian antipasto “Trattoria” style, selecting from items typically served on the grand piazzas of Italy. Prepared in the traditional style with recipes from the ancient towns of Citta Di Castello, Assisi, Arezzo, Citterna, Perugia, Gubbio, Fiorenza, and Rome, these classic antipasti will delight both the novice and the seasoned traveler. This dramatic display will be presented at varying levels and heights with fern/fica trees and a fresh floral landscape reminiscent of the Tuscan hills in the spring time. Accenting the table will be votive candles, remindful of the fireflies seen over the freshly plowed fields on a warm summer’s night. Please make your selections from the menu below. We suggest 6-8 items for a smaller Tavola, 10-15 for a larger one. 

  • Marinated Button Mushrooms
    Made from Nona's home recipe, a recipe so secret that I had to have her make it!! Let 

  • Andy Boy Rabe with Roasted Garlic
    Tender Andy Boy Rabe is serves at room temperature with roasted cloves of garlic, crushed red pepper, and extra virgin olive oil. 

  • Assorted Grilled Pizza
    Crispy and thin, we'll dazzle and delight you with some traditional and not so traditional toppings. 

  • Boiled Beef with Baby Bliss Potatoes
    Slow simmered beef short ribs are shredded and served with baby bliss potatoes and extra virgin olive oil. 

  • Ceci with Roasted Pork, Spring Peas, and Radicchio
    Roasted Ceci beans are artfully combined with grain fed pork loin, spring peas, and radicchio. Dressed with honey, red wine vinegar and olive oil. 

  • Fresh Mozzarella and Tomato Salad
    Fresh Ciliegini (cherry sized) mozzarella tossed with sweet grape tomatoes, extra virgin olive oil, fresh basil, and Corsican Sea Salt. 

  • Frittata
    A mile high Italian omelet made with sautéed sweet potatoes, onion, and hot peppers, or pepperoni, potato and onion, baked with Parmesan enriched eggs and fresh chopped herbs. 

  • Grilled Tuscan Sausages with 3 Mustards
    Our finest store made sausages are complimented by your choice of 3 of our 85 varieties of mustards. Wood grilled and sliced on the bias, your flavor choices would include; Hot or Sweet, Sundried Tomato, Onion and Pepper, Rabe, Chicken, Veal, or Garlic and Cheese. 

  • Italian Muffaletta
    Actually created by Italian Immigrants working on the loading docks of Chicago. Using seasoned focaccio as a base and top, we fill them with either imported Italian cold cuts, cheeses, roasted peppers, fresh spinach and a classic olive tapenade, or vegetarian style with hummus, breaded eggplant, grilled Portabella mushrooms, spring greens, and roasted peppers. 

  • Julienne of Seared Chicken with Sweet Gherkins
    Pan Seared breast of chicken and thin slices of sweet gherkins tossed with their natural juices and finished with olive oil, hot crushed pepper, and fresh chopped herbs. 

  • Marinated Artichokes
    Long stemmed or quarters, marinated with select Italian seasonings, olive oil, and wine vinegar. 

  • Mixed Mediterranean Olives
    Tossed with extra virgin olive oil and the finest Tuscan dried herbs, presented throughout the table in small earthenware bowls 

  • Mixed Spring Greens
    A great accompaniment to your antipasti, tossed with a simple white balsamic and olive oil vinaigrette, seasoned with salt and a turn of fresh cracked black pepper. Classic Caesar, spinach or classic tossed also available. 

  • Orzo Pasta Salad with Confetti Vegetables
    Toasted orzo is combined with a confetti of summer vegetables and tossed with a light honey balsamic dressing. 

  • Plum Tomato Crostini
    Toasted sliced of bread are drizzled with olive oil and topped with a slice of plum tomato and fresh mozzarella. Garnished with fresh basil and balsamic glaze 

  • Plum Tomatoes with Fresh Parsley Bagnat
    A fresh Peidmontese sauce of pureed Italian flat leaf parsley, garlic, sea salt, olive oil, and a hint of anchovy will be drizzled over vine ripened plum tomatoes. 

  • Proscuitto d
    Thin sliced tableside if space permits, or in the kitchen and served on a chilled granite slab. 

  • Roasted Pepper Salad
    Roasted red and yellow peppers are tossed with leaves of fresh flat leaf Italian Parsley, capers, fresh garlic, and extra virgin olive oil. 

  • Sliced Flat Iron Steak Agilo e Olio
    This recipe was created just for one of our customers!! Inspiration for something light yet filling led to a grilled Flat Iron Steak, sliced thin, and tossed with artichokes, capers, roasted peppers, and sliced olives. Great on its own or as a filling for a great sandwich 

  • Sliced Imported Italian Cold Cuts and Cheeses
    Selected from the finest purveyors. Selections vary seasonally. 

  • Sliced Sirloin Strip Steak
    A Sirloin Strip is roasted rare and served cold, sliced thin for your guests to enjoy as either a sandwich or a light evening meal. Accompanying sauces would be the same as the roasted turkey. 

  • Snail, Squid, and Mussel Salad
    Classically marinated and served with black olives, pepperoncini, and red onion 

  • Stuffed Cherry Peppers
    Fresh hot cherry peppers stuffed with chunks of extra sharp provolone cheese and imported Proscuitto d 

  • Tuscan Brushetta
    Sides of toasted bread rubbed with whole cloves of garlic, drizzled with extra virgin 

  • Tuscan Style Eggplant Salad
    One of our more popular antipasti!! Breaded eggplant is fried and served with extra virgin olive oil, wine vinegar. Garnished with fresh sage and garlic. 

  • Tuscan White Bean Salad
    White cannellini beans tossed with a julienne of sun dried tomatoes, fresh chopped celery, slivered red onion, extra virgin olive oil, and imported white balsamic vinegar. 

  • Wood Grilled Seasonal Vegetables
    Seasonal vegetables grilled over grapevine and mesquite, drizzled with a caper infused Balsamic Vinaigrette 

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