$24 for $50 Worth of Traditional Italian Dinner Fare and Drinks at Tre Vigne Restaurant in Vaughan
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Chefs craft traditional Italian dinner fare with swordfish, lamb & eclectic mix of pastas while diners sit among pastoral wall murals
Pasta's many shapes facilitate various functions: penne can trap an ample amount of sauce, and fettuccini's length enables it to hitch rides by lassoing passing forks. Learn the benefits of culinary diversity with today's Groupon: for $24, you get $50 worth of traditional Italian dinner fare at Tre Vigne Restaurant in Vaughan.
Tre Vigne Restaurant's chefs pique palate attention with a menu of traditional Italian fare crafted with fresh ingredients. Diners can mine through the foundations of a grilled vegetable tower to excavate its lode of crumbled goat cheese ($9) before moving onto agnolotti Tre Vigne—cheese-filled pasta draped in peas, mushrooms, and alfredo sauce ($19). Chefs best swordfish in rapier duels before sautéeing them and placing them atop a bed of penne, spinach, and mushrooms tossed in garlic olive oil sauce ($22). Plates of grilled french-cut lamb chops and sausages drizzled in olive oil ($24) conquer appetites. Diners indulge while surrounded by rustic wooden wine racks and murals of pastoral Italian landscapes that depict Leonardo da Vinci's invention of the company picnic.
Chefs craft traditional Italian dinner fare with swordfish, lamb & eclectic mix of pastas while diners sit among pastoral wall murals
Pasta's many shapes facilitate various functions: penne can trap an ample amount of sauce, and fettuccini's length enables it to hitch rides by lassoing passing forks. Learn the benefits of culinary diversity with today's Groupon: for $24, you get $50 worth of traditional Italian dinner fare at Tre Vigne Restaurant in Vaughan.
Tre Vigne Restaurant's chefs pique palate attention with a menu of traditional Italian fare crafted with fresh ingredients. Diners can mine through the foundations of a grilled vegetable tower to excavate its lode of crumbled goat cheese ($9) before moving onto agnolotti Tre Vigne—cheese-filled pasta draped in peas, mushrooms, and alfredo sauce ($19). Chefs best swordfish in rapier duels before sautéeing them and placing them atop a bed of penne, spinach, and mushrooms tossed in garlic olive oil sauce ($22). Plates of grilled french-cut lamb chops and sausages drizzled in olive oil ($24) conquer appetites. Diners indulge while surrounded by rustic wooden wine racks and murals of pastoral Italian landscapes that depict Leonardo da Vinci's invention of the company picnic.