Chesterfield's Tavolo

Sliced tender squid tubes, lightly seasoned and fried.

with Parmesan reggiano, ricotta, peas and a spicy marinara.

Escarole, cherry peppers, garlic, prosciutto with oreganato mix and imported Romano.

Fresh mozzarella, fried meatballs, roasted garlic, sauteed long hot peppers and roasted peppers over basil oil that's topped with imported, shaved Romano cheese and a balsamic drizzle.

Large meatballs, marinara sauce, ricotta cheese and fresh basil, served with a mozzarella panini.

Three peppers filled with seasoned sausage and blue cheese, baked with mozzarella and topped with a balsamic drizzle.

10 wings with caramelized onion crostini.

"Open Face" with our toasted Italian bread, melted mozzarella, and grilled chicken, served with romaine and roasted tomatoes tossed in our Caesar dressing.

Romaine lettuce with olives, cherry tomatoes, pepperoni, roasted peppers, artichokes, provolone with our balsamic vinaigrette.

Baby spinach, candied walnuts, kalamata olives, golden raisins and sundried tomatoes topped with crumbly blue cheese, drizzled with a balsamic reduction and basil oil.

Gnocchi tossed with pulled pork and a whiskey bbq sauce, then toasted with oven roasted corn, blue cheese crumbles and oreganato mix.

Served with marinara sauce.

Tender, bite-size pieces of chicken served with rigatoni, Romano cheese, sweet and hot cherry peppers, and red onions in a spicy white wine marinara sauce.

Lobster filled raviolis sauteed in a lobster cream sauce.

Sauteed red onion and prosciutto tossed with rigatoni pasta and covered in our homemade pink vodka sauce.

Diced red onions, garlic, crumbled sausage tossed in olive oil topped with oreganato.

Fresh ground beef, pork and veal, slow-simmered with carrots and onions in a tomato based sauce.

Ricotta, Fontina Asiago cheese "purses" with sauteed peas and prosciutto in a white cream sauce.

Egg battered medallions in a light lemon butter wine reduction, served with today's pasta and vegetable.

Oven-baked breaded boneless chicken breast topped with fresh tomato sauce and mozzarella cheese, served with today's pasta.

Sauteed chicken breast with sliced figs, crushed walnuts and shallots in a port wine demi-glaze topped with Bleu cheese and a balsamic drizzle, served with today's pasta.

A breaded cutlet stuffed with prosciutto and mozzarella, rolled and baked, then served over rigatoni with Alfredo sauce.

(Our Signature Dish) Covered in a mushroom marsala sauce and served with roasted potatoes and vegetable.

Breaded veal with prosciutto, fresh breaded eggplant, crispy artichoke hearts and scallions in a chardonnay cream sauce with melted aged provolone, served with today's pasta.

Black Angus N.Y. Strip steak with a brandy, butter and scallion sauce, served with today's pasta and vegetable.

Twin medallions topped with mozzarella, served with a portion of spicy greens morelle in a mushroom demi-glaze, with today's pasta.

Breaded veal cutlet with shallots and spinach topped with lobster meat and a hollandaise sauce.

Tender veal medallions topped with prosciutto and mozzarella cheese, served over greens with a mushroom sherry marinara sauce and today's pasta.

Shrimp, clams, mussels,calamari, salmon and cavatelli tossed with a tomato white wine reduction and served with a blue cheese crostini to soak up all the flavor!

With peas and roasted tomatoes in a garlic butter and white wine sauce over angel hair pasta.

A fresh haddock filet filled with a crab stuffing then baked with mozzarella cheese and oreganato mix in a balsamic cream reduction, and topped with a vegetable medley and today's pasta.

Oven-roasted salmon topped with sauteed shrimp, mushrooms, fresh spinach and a tomato marsala cream sauce.

Ask server about today's flavor.

Sliced tender squid tubes, lightly seasoned and fried.

with Parmesan reggiano, ricotta, peas and a spicy marinara.

Escarole, cherry peppers, garlic, prosciutto with oreganato mix and imported Romano.

Fresh mozzarella, fried meatballs, roasted garlic, sauteed long hot peppers and roasted peppers over basil oil that's topped with imported, shaved Romano cheese and a balsamic drizzle.

Large meatballs, marinara sauce, ricotta cheese and fresh basil, served with a mozzarella panini.

Three peppers filled with seasoned sausage and blue cheese, baked with mozzarella and topped with a balsamic drizzle.

10 wings with caramelized onion crostini.

"Open Face" with our toasted Italian bread, melted mozzarella, and grilled chicken, served with romaine and roasted tomatoes tossed in our Caesar dressing.

Romaine lettuce with olives, cherry tomatoes, pepperoni, roasted peppers, artichokes, provolone with our balsamic vinaigrette.

Baby spinach, candied walnuts, kalamata olives, golden raisins and sundried tomatoes topped with crumbly blue cheese, drizzled with a balsamic reduction and basil oil.

Gnocchi tossed with pulled pork and a whiskey bbq sauce, then toasted with oven roasted corn, blue cheese crumbles and oreganato mix.

Served with marinara sauce.

Tender, bite-size pieces of chicken served with rigatoni, Romano cheese, sweet and hot cherry peppers, and red onions in a spicy white wine marinara sauce.

Lobster filled raviolis sauteed in a lobster cream sauce.

Sauteed red onion and prosciutto tossed with rigatoni pasta and covered in our homemade pink vodka sauce.

Diced red onions, garlic, crumbled sausage tossed in olive oil & topped with oreganato.

Fresh ground beef, pork and veal, slow-simmered with carrots and onions in a tomato based sauce.

Ricotta, Fontina & Asiago cheese "purses" with sauteed peas and prosciutto in a white cream sauce.

Egg battered medallions in a light lemon butter wine reduction, served with today's pasta and vegetable.

Oven-baked breaded boneless chicken breast topped with fresh tomato sauce and mozzarella cheese, served with today's pasta.

Sauteed chicken breast with sliced figs, crushed walnuts and shallots in a port wine demi-glaze topped with Bleu cheese and a balsamic drizzle, served with today's pasta.

A breaded cutlet stuffed with prosciutto and mozzarella, rolled and baked, then served over rigatoni with Alfredo sauce.

(Our Signature Dish) Covered in a mushroom marsala sauce and served with roasted potatoes and vegetable.

Breaded veal with prosciutto, fresh breaded eggplant, crispy artichoke hearts and scallions in a chardonnay cream sauce with melted aged provolone, served with today's pasta.

Black Angus N.Y. Strip steak with a brandy, butter and scallion sauce, served with today's pasta and vegetable.

Twin medallions topped with mozzarella, served with a portion of spicy greens morelle in a mushroom demi-glaze, with today's pasta.

Breaded veal cutlet with shallots and spinach topped with lobster meat and a hollandaise sauce.

Tender veal medallions topped with prosciutto and mozzarella cheese, served over greens with a mushroom sherry marinara sauce and today's pasta.

Shrimp, clams, mussels,calamari, salmon and cavatelli tossed with a tomato white wine reduction and served with a blue cheese crostini to soak up all the flavor!

With peas and roasted tomatoes in a garlic butter and white wine sauce over angel hair pasta.

A fresh haddock filet filled with a crab stuffing then baked with mozzarella cheese and oreganato mix in a balsamic cream reduction, and topped with a vegetable medley and today's pasta.

Oven-roasted salmon topped with sauteed shrimp, mushrooms, fresh spinach and a tomato marsala cream sauce.

Ask server about today's flavor.