Buona Tavola

Archives: March 2015

2017 Winter Graduation Menu

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2017 Winter Graduation Menu

Antipasti (plated together)

Bruschetta ai Funghi Trifolati

Grilled garlic bread with sauteed local and imported mushrooms

Insalata Tricolore della Buona Tavola

Organic arugula, radicchio, diced roma tomatoes, parmesan cheese, rosemary garlic crutons in a home made caesar dressing

Primi Piatti (tris di pasta plated together)

Tortelloni di Zucca alla Salvia e Mascarpone

Home made pumpkin and ricotta cheese stuffed tortelloni with sage, mascarpone sauce and walnuts

Penne all’Arrabbiata

Short tube pasta, garlic, Italian parsley in a lightly spicy tomato sauce

Gnocchetti al Pesto

Home made potato and pumpkin dumplings with a creamy pesto sauce

 

Secondi Piatti (choice of one)

Filetto al Portobello

Filet mignon, pan seared and finished in the oven with a port reduction sauce and portobello mushrooms

Salmone alla Griglia

Fresh filet of Pacific salmon grilled with olive oil and lemon, tomato/mint salsa

Timballo di Parma

Layers of grilled eggplant, red and yellow bell peppers, green and yellow zucchini, baked with mozzarella cheese and tomato sauce, fresh organic basil

Dolci

Mousse della Casa

Home made chocolate mousse with fresh home made whipped cream and fresh straberries

Penne pasta with tomato sauce, Alfredo sauce or butter available for children ages 10 and under

No substitutions no split plates please
$51.75 per person
Reservations Required
805.545.8000

September 2017 Month Menu

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3 courses for $39.75, with half glass wine pairings $53.75

 

Antipasti (choice of)

Polpettine d’Anatra e Tacchino

Duck and turkey dumplings sauteed with an onion confit marmelade

or

Insalata d’Autunno

Organic arugula with oranges, pomegranates and roasted walnuts, balsamic vinaigrette dressing and topped with goat cheese crumbles

Pair with: Rose’ of Pinot Noir “Tolosa”, Edna Valley 2016

 

Primi (choice of)

Risotto ai Porcini

Arborio rice cooked in a savory chicken broth with porcini mushrooms, organic herbs and white wine

or

Gnocchi al Gorgonzola

Home made potato and pumpkin dumplings with a creamy gorgonzola cheese sauce

Pair with: Friulano “Fossa Mala”, Friuli Italy 2014

 

Secondi (choice of)

Petto d’Anatra al Porto

Moscovy duck breast, pan seared and finished in the oven with a port wine reduction sauce

or

Salmone alla Griglia

Fresh filet of salmon marinated with sea salt and black pepper, grilled with evoo and lemon

Pair with: Zinfandel “Tobin James”, Paso Robles 2012

Please no Split plates, or Substitutions, Restaurant.com