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Avanti Savoia Menu

Here’s the full menu. This is going to be one of the tastiest evenings at the Public House on record!

Details:
March 21
Serving from 4 – 10
At The Public House
No admission, items will be priced per serving

Avanti Savoia / Tasting Menu
www.avantisavoia.com
all items available for purchase on their website or at Avanti Savoia / 7610 Maynardville Pike

BOWLS
White Truffle Popcorn / $2.25

The classic bar food modernized with white truffle salt

GAZPACHO SHOOTERS
Low Country Garden Tomato Gazpacho

Packed with delicious herbs and a big tomato punch. Served chilled, non-alcoholic.

Low Country Garden Tomato Gazpacho Spiked
Spike it. Gazpacho with El Jimador Tequila and a slice of lime.

PICKLE BOARD
Lowcountry Okra, Garlic, Sweet Pickles, Dilly Beans

Lowcountry products are regional Southern delicacies from the coastal areas of South Carolina and Georgia. All handmade and handpacked using only all-natural ingredients.

RELISH PLATTER
Lowcountry Artichoke relish, Red Tomoato Chow Chow, Corn Relish

Lowcountry products are regional Southern delicacies from the coastal areas of South Carolina and Georgia. All handmade and handpacked using only all-natural ingredients.

OLIVE SELECTION
Green Calabrese Olives

Cinquina Green Calabrese Olives are made from the Carolea variety of olives. These firm little green olives deliver big olive taste.

Olive Medley
Whole Marinated Mixed Olives, green and black pitted olives in a lovely herb infused brine solution. The perfect snack or addition to any salad, enjoy straight from the jar.

Oven Roasted Black Olives
Oven roasted large ripe black olives, pitted, cured in sea salt for a minimum of 10 days then rinsed with wine vinegar and roasted

ANTIPASTO / served with bread
Galfre Tuna with assorted Mushrooms

Tuna with Porcini mushrooms and several other varieties of Italian mushrooms blended with olive oil, wine vinegar, tomatoes and other flavors to create a quick authentic Italian snack. Great with red wine or beer.

Galfre Artichokes with Tuna
Tuna and artichokes blended with olive oil, wine vinegar, tomatoes and other flavors to create a quick authentic Italian snack. Great with red wine or beer.

CHARCUTERIE BOARDS
Your choice meat or cheese with special pairings
Served with bread

Meats
Benton’s prosciutto + Lowcountry Sweet Pickles

Allan Benton’s 17-month-old country ham. This smoky and salty domestic prosciutto is cured in Allan’s smoke house in Madisonville, TN.

The sweet pickles balance the rich saltiness of the prosciutto.

Salame Rosa + Lowcountry Pickled Garlic with Jalapenos
Cooked and coarsely chopped pork shoulder is mildly smoked and has tasty additions of coriander, white pepper, mace, and pistachios. Similar to Italian Mortadella and made from grass fed free range pork.

The pickled garlic and jalapenos will give the mild Salame Rosa a kick!

Columbus Felino + warm Arrabbiata Tomato Sauce with Chili
A hard salami with a 75/25 pork to fat ration mixed with sea salt and whole black pepper. The casing allows for a long slow aging which yields a complex flavor and aroma.

The Arrabbiata is a rich tomato sauce packed with flavorful herbs.

Columbus Finocchiona + Lowcountry Green Tomato Chutney
This version of the Tuscan specialty is made in San Francisco from coarse ground pork seasoned with wild fennel seed. Aged 3-months.

The chutney is packed with green tomatos, plump raisins, fragrant lemon rind, green apple, cayenne & aromatic cinnamon.

Cheese
La Serena + Fig Preserves

This cheese has been made for centuries on the outskirts of Caceres. La Serena is made from the milk of Merino sheep that graze slate and granite soil. Thistle rennet is added to the raw ewe’s milk. The cheese is aged 3-4 months. The flavor is delicate.

Sweet and earthy fig preserves pair wonderfully with the richness of La Serena.

Fiore Sardo + Breitsamer Forest Honey
From Sardinia’s rich pastoral land of Logudoro. Produced by shepherds who age the wheels for one month on site followed by a session of smoking and four or more months in cool cellars for a traditionally rustic flavor. Firm texture, wet smoke and a nutty finish. Made of raw sheep milk.

Forest honey is a special German. Extracted very carefully from the comb it is a dark honey, mild in flavor with overtones of malt that is actually a “honeydew” produced style of honey.

Singing Brook + Albero Della Vita Eucalyptus Honey
Produced in Walland, TN at Blackberry farm each wheel is made from raw milk and aged for a minimum of nine months.  During the aging period, the rind is periodically rubbed with olive oil. This cheese is rich, nutty and buttery, with a sharpness reminiscent of a Pecorino Tuscano.

Produced on the sunny coast of Calabria by beekeeper Piero Taberna this honey has a light scent of licorice and medium sweetness that does it.

OLIVE OIL BOARDS
Dukkah with Extra Virgin Olive Oil

Transport the taste buds to a Middle Eastern marketplace filled with an enticing mix of almonds, macadamia nuts, pistachios, sesame seeds, coriander and cumin. Dip your bread in the olive oil then the Dukkah. Great paired with beer.

Tinello Red Label Balsamic Vinegar with Extra Virgin Olive Oil
Balsamic Vinegar of Reggio Emilia Red Label is made with cooked must from grapes grown in Italy’s Emilia Romagna region together with wine vinegar. Refined and aged in oak casks for at least 5 years, its full, mellow flavor blends sweet and sour tastes superbly

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