Al Tuo Tavolo

Al Tuo Tavolo

As a member of our tight knit community here in Saint Helena, Tre Posti understands public health concerns related to the COVID-19. 

We will be extending a never before offered service of delivering cleanly prepared fresh and ready to eat cuisine to our neighbor’s doors. This is offered to Rutherford, St. Helena, and Calistoga.

In the spirit of coming together as a community we’re offering this service with no minimums and no delivery fees. 

Tre Posti has always been committed to safe food handling practices, hygienic workplace conditions and consistently raising the bar on service and hospitality. 

This service will begin on Monday, March 16th. Call (707) 963-7600 or email us at events@treposti.com to place your order today! Please note: all order require a 24 hour advance notice.

We look forward to making every day an event!

Al Tuo Tavola “at your table” Menu Offerings

Lunch

11am – 4pm

First Course

Choose One

Kale and Radicchio Caesar | torn sourdough croutons, sonoma vella dry jack cheese

Living Butter Lettuces | easter egg radishes, chardonnay vinaigrette, shaved fennel, nasturtium blossoms

Little Gems Lettuces | avocado green goddess dressing, charred tear drop tomatoes, crispy bacon, point reyes blue cheese

Chilled Spring Pea Gazpacho | chive blossoms, meyer lemon, crème fraiche

Main

Choose One
Crispy Grilled Organic Chicken Thighs | caper- black olive persillade

Chardonnay Steamed King Salmon | minted cucumber raita

Whole Wheat Penne Patsa alla Bolognese | pecorino romano

Gluten Free Red Lentil Penne Pasta | roasted eggplant caponata, fresh herbs, ricotta salata cheese

Dessert

Choose One

Valhrona Chocolate Brownies | crispy chocolate pearls

Housebaked Meyer Lemon Bars | toasted coconut flakes

All main courses accompanied by rustic bread, baby marble potatoes with parsley and roasted garlic, and chef’s selection of roasted spring vegetables

$ 35 per person

Dinner

4pm – 8pm

First Course

Choose One

Kale and Radicchio Caesar | torn sourdough croutons, sonoma vella dry jack cheese

Living Butter Lettuces | easter egg radishes, chardonnay vinaigrette, shaved fennel, nasturtium blossoms

Little Gems Lettuces | avocado green goddess dressing, charred tear drop tomatoes, crispy bacon, point reyes blue cheese

Wild Mushroom Flatbread | thyme, fontina and truffle oil

Roasted Beet and Garbanzo Hummus | spring vegetable crudité and baked pita chips

Shrimp Cocktail | spicy calabrian cocktail sauce (6 shrimp per order)

Main Course

Choose One

Slow Braised Beef Short Ribs | cabernet sauce

Sonoma Duck Confit | wild huckleberry sauce

Whole Roasted Tuscan Chicken | black truffle butter

Butternut Squash Ravioli | toasted sage brown butter, parmigiano reggiano

Grilled Prime Filet Mignon | horseradish cream

Seafood Paella | gulf prawns, clams, mussels, rock cod, saffron bomba rice, spring peas, pimenton 

Sides 

Choose Two

Baby marble potatoes with parsley and roasted garlic

Three cheese creamy polenta

Sauteed broccolini with chile flakes and garlic

Grilled California Asparagus

Warm Farro with wild mushrooms

Wild Rice with cranberries and toasted pinenuts

Sugar Snap Peas with shallots, toasted sesame seeds

Dessert

Choose One

Butterscotch panna cotta | crème fraiche, rosemary- hazelnut cookie

Tiramisu

Menu above includes our rustic bread 

$ 50 per person

Chef’s Saturday Specials

Saturday, March 21

Street Taco Saturday $35

“Polla Asado” Chicken (4 oz)

“Carne Asada” Marinated Kobe Beef Flank Steak (4 oz)

corn tortillas (8), side of rice and beans, sour cream, queso fresco cheese, cilantro, diced onions, limes, radishes, sliced cabbage, pico de gallo, tomatillo salsa

Mexican Wedding Cookies

Saturday, March 28th

Sushi Night $40 

Spicy Tuna Rolls | hawaiian ahi tuna, fresh wasabi, daikon sprouts

California Rolls | avocado, local dungeness crab, cucumber, micro radish

Teriyaki Salmon Rolls | lightly smoked teriyaki glazed salmon, furikake spice, wasabi tobiko

Vegetable Rolls | shiitake mushrooms, california asparagus, avocado

(4 pieces of each roll per person)

seaweed salad, ginger, wasabi, soy

mochi

Saturday, April 4th

Backdoor BBQ $40

Texas Style Brisket (4 oz)

BBQ Pulled Pork (4 oz)

Slow Smoked Memphis Style Chicken (6 oz)

Vinegar Coleslaw

Baked Beans with Peach Preserves and Smoked Bacon

Vermont White Cheddar and Jalapeno Cornbread