Travinia Italian Kitchen is a popular lunchtime favorite for business associates, shoppers, or friends simply anticipating a relaxing dining experience. Our lunch selections are always healthy and satisfying...even lite, if you choose. And did we mention "fresh?" Our handmade sauces, dips and dressings are made daily. We serve homemade soups, salads, wraps, plus amazingly-delicious handmade pizzas, pastas and our signature Crabcake Travinia. The kitchen is open: Join us.

Print the PDF of the Travinia Italian Kitchen Lunch MenuSALADS

ADD A HousE oR cAEsAR sALAD to AnY EntREE 5

gRAnnY smitH APPLE (GF)

Mixed field greens, toasted pecans, apples, red grapes, buttermilk blue cheese crumbles, port-wine vinaigrette. 10

sPinAcH & goAt cHEEsE (GF)

Lightly fried goat cheese medallions, red onions, egg, warm pancetta vinaigrette. 10


Genoa salami, burrata, roma tomatoes, mushrooms, cucumber, red onions, peppadew peppers, pepperoncinis, sherry vinaigrette. 11

RoAstED bEEt & PEAR (GF)

Arugula, goat cheese, walnuts, pecorino, lemon oil. 11


Arugula, burrata, red onions, tomatoes, black olives, peppers, pepperoncinis, basil, ciabatta croutons, herb vinaigrette. 11

Housemade Dressings: Caesar, Blue Cheese, Buttermilk Garlic Balsamic, Three Herb

Add Grilled Chicken Breast 5, Shrimp or Scallops* 6, Salmon* 8

FLATBREADS - We serve only Artisan Schiacciata flatbread.


Roasted tomatoes, burrata, roasted garlic, fresh basil. 12

uncle tony's faVorite

San Marzano red sauce, pepperoni, Italian sausage, provolone, roasted garlic, red onions. 13


Ground veal, pork, beef, ricotta, roasted fennel. 13

roasted chicken

Pesto cream, spinach, cremini mushrooms, carmelized fennel, onions, pancetta. 13

prosciutto & fig

Arugula, provolone, lemon oil. 13


turkey blt

Applewood smoked bacon, Fontina, lettuce, tomato, mayo, focaccia flatbread 10

chicken pesto

Provolone, pesto sauce, field greens, tomato, basil, focaccia flatbread. 10

mambo italiano

Capicola, pastrami, salami, roast beef, provolone, field greens, tomato, red onions, balsamic vinaigrette, focaccia flatbread. 11

cuP oF souP WitH cHoicE oF:

1/2 Salad, Sandwich OR Flatbread. 10

SMALL PLATES - Great for sharing

ZuccHini FRittE

Panko encrusted, flash fried, Meyer lemon-herb aioli. 9

ItALiAn nAcHos

Lightly fried chips, Italian sausage, provolone, black olives, tomatoes, scallions, banana peppers, asiago cream sauce. 10


Spicy & sweet pepper, pepperoncinis, garlic butter, scallions. 10

Jumbo sEARED scALLoPs* (GF)

Roasted cauliflower puree, apples, pistachio, honey. 10

tRAViniA mEAtbALLs

San Marzano tomato sauce, whipped ricotta, grilled crostinis. 11


Braised, caramelized pearl onions, salsa verde. 11

mussELs PERnoD (GF)

Garlic, basil, white wine, lemon butter, Pernod, tomatoes, onions, crostinis. 12

cRAbcAkE tRAViniA

Jumbo lump crabmeat, spinach-roasted tomato orzo, lemon buerre blanc.



Veal, pork, beef bolognese sauce.11

PAstA miA nonnA (GF)

Bowtie pasta, grilled chicken, mushrooms, roasted tomatoes,
asiago cream sauce. 12

sAusAgE & PEPPERs RusticA (GF)

Italian sausage, roasted peppers, red onions, oregano, basil, cavatappi, spicy marinara, provolone. 12

LAsAgnA boLognEsE

Veal, pork & beef bolognese sauce, provolone, romano, parmesan. 12

cALAbRiAn sAusAgE oREccHiEttE (GF)

Braised escarole, fresh oregano, spicy lemon broth, reggiano. 12

sHoRt Rib RigAtoni (GF)

Slowed braised beef, roasted garlic, marscapone, cream.

Add Italian Sausage 4, Grilled Chicken Breast 5, Shrimp or Scallops* 6, Salmon* 8


We use only Strauss Free Raised® Veal. Seared chicken breast or thinly pounded veal prepared in one of the following styles:

PiccAtA stYLE (GF)

Lemon butter, white wine, capers, garlic, cappellini. chicken: 11 veal: 18


Colombo marsala wine demi-glaze, cremini mushrooms, Fontina, cappellini. chicken: 11 veal: 18

scALoPPinE stYLE (GF)

Artichoke hearts, mushrooms, smoked pancetta, lemon butter, cappellini. chicken: 11 veal: 18


San Marzano red sauce, provolone, Italian breadcrumbs, herbed linguine. chicken: 12 veal: 18


PAn RoAstED cHickEn (GF)

Brussel sprouts, crispy fingerling potatoes, rosemary-bacon pan jus. 14


Oven roasted chicken breast, sundried tomatoes, spinach, goat cheese, lemon basil beurre blanc. 11

PoRk cHoP sALtimboccA

10oz. pork chop, prosciutto, fresh sage, Fontina, caramelized onion, roasted cauliflower. 18


sHRimP mEssinA (GF)

Cremini mushrooms, spinach, toasted pine nuts, lemon butter, cappellini. 12

gRiLLED sWoRDFisH bistEccA* (GF)

Charred corn rissotto, sundried tomatoes, shrimp buerre blanc. 13

PinE nut EncRustED sALmon* (GF)

Dijon, roma tomatoes, grilled asparagus, lemon-basil beurre blanc. 15

PEscAtoRE ALmAFi* (GF)

Shrimp, scallops, mussels, swordfish, spicy lobster broth, linguine. 15


ChaRRed CoRn Risotto (GF)
oVen Roasted CauliFloweR (GF)
spinaCh-Roasted tomato oRzo
CRispy FingeRling potatoes
gRilled aspaRagus (gF)
smoked gouda maC & Cheese w/panCetta
Roasted bRussel spRouts w/ balsamiC glaze
lemon kale salad
saUtéed spinaCh w/lemon butteR (gF)

(GF) Gluten-Free - Please ask for gluten-free pasta or gluten-free side item as a substitution for regular entree side. All gluten-free entrées are an additional $1.

* May be cooked to order. Consuming raw or under cooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have a medical condition.