Osteria Avanti at The Inn at Leola Village

with Marinated Olives, Toasted Almonds, Fig Jam

with Herbs and Sea Salt served with Dijonnaise

filled with Mozzarella, Lightly Fried, served with Spicy Marinara

with White Wine, Garlic, Gorgonzola and Red Onion served with Bruschetta

Grilled Artichoke Hearts, Cherry Tomatoes, Mozzarella, Kalamata Olives

skewer with Prosciutto, Cranberry Pomegranate finish and Citrus Salad

White Wine, Garlic, Onion, Bread Crumb, Jalapeno, Sea Salt and Herbs

Garnished with Roasted Pumpkin Seeds and Basil Oil

Layered with Crispy Mozzarella, Slaw, and House-Made Marinara

With Lettuce, Garden Tomato, Red Onion, Garlic and Bacon Aioli

Bacon, Lettuce, Tomatoes, Avocados on Focaccia Bread with Basil Aoli, Balsamic Reduction

on Ciabatta with Balsamic Reduction, Arugula and Basil Aoli

Roasted Chicken with Grapes, Candied Pecans, and Baby Greens on Ciabatta

served with Red Onion, Tomato, and Balsamic Vinaigrette

with Romaine, Anchovies, Radicchio and Red Pepper Oil

Limoncello Grilled Shrimp, Scallops, Orange Vinaigrette, Pancetta, Dates

Truffle Burrata, Pickled Watermelon Radish, Walnuts, Arugula, Citrus

Lemon, Heirloom Cherry Tomatoes, Smoked Paprika

Thinly Sliced Beef, Arugula, Roasted Pepper, Pecorino, Capers, with Foccacia

Seared Tuna, Sauteed Chickpeas, Arugula, Cashews, Onion, Tomato

Served with Romaine Lettuce, Chicken Salad, Red Fruit, and Candied Pecans

Grilled Chicken, Raisins, Gorgonzola, Candied Pecans, Apples, Balsamic Vinaigrette

Tomato Brandy Cream Sauce

with House Made Meatball in Sunday Sauce

Spaghetti, Pecorino, Parmesan, Garlic, Fennel Fronds

with Sundried Tomato Pesto, Basil Oil, Garlic, Grilled Lemon and Bruschetta

with Braised Beef, Goat Cheese, Wild Mushrooms, and Wilbur's Dark Chocolate

with Grilled Peaches, Heirloom Tomatoes, Wild Mushrooms and Balsamic

with Pork Sausage, Crushed Tomato, Basil, Mozzarella Pearls, Garlic, Sea Salt

with Sicilian Mint Pesto, Vegetable Risotto

with Cauliflower Two-ways, Pickled Endive, House-made Romesco

with Orange and Fig Pesto, Grilled Vegetables, Roasted Red Potatoes

with Port Reduction, Grilled Vegetables, Roasted Red Potatoes

with Onions, Bell Peppers, Wild Mushroom Risotto and Truffle Oil

12oz. Served with Grilled Vegetables and Fresh Cut Fries, Basil Butter

In Chianti, Caramelized Onion Foam, Crispy Brussels Sprouts, Garlic Potato Purée

Apple Gorgonzola Sauce, Rustic Stuffing, Grilled Vegetables, and Red Potatoes

with Agrodolce, Bell Peppers, Wild Mushroom Risotto and Truffle Oil

Shrimp, Mussels, Grilled Asparagus and Tin Tin Pesto

Friendly and approachable Prosecco with lively fruit

A medium bodied white wine with Apple and Pear flavors and a dry finish

Pear and Meyer Lemon, refreshing acidity to finish

An Unoaked Chardonnay with a soft mid-palate and quenching acidity

Bone Dry, Fresh and Well Balanced with Tropical Fruit and Pear notes

Clean and Crisp Northern Italian white with high Citrus and Subtle Minerality

A Deliciously Drinkable white from Southern Italy. Bright and Refreshing

Sweet, Bright and Active with Straw Yellow color and Tropical Fruitiness

Full bodied with pronounced aromas, citrus and spicy notes

Primitivo Rose with Beautiful Citrus Aroma and Refreshing Cherry finish

A full bodied red wine with deep fruit and a long finish

Not an overly structured Super Tuscan, but one with ripe fruit and flavor

Full and Complex Chianti with lingering aromatics and earthy flair

Elegant high-toned florals, long finish, Red Fruit with a rustic sensibility

Delicate red fruit, a touch of earth and black tea

An easy-going dark fruited wine with a lingering peppery finish

Dry, yet quenching, with a mix of tart and jammy fruit

Vibrant Stone fruits provide a Soft mouthfeel, Scent of Cigar and Leather