Buona Tavola

Archives: March 2015

2017 Summer Graduation Menu

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2017 Summer 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

May 2017 Month Menu

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3 courses for $35.75, with half glass wine pairings $50.75

 

Antipasti (choice of)

Insalata Gardenia

Organic arugla and red radicchio with julienned zucchini, green beans, roma tomatoes, balsamic vinaigrette and topped with crumbled goat cheese

or

Affettati Misti “Alle Pia”

“Alle Pia” Pemontesi style salami, artisanal imported cheeses, homemade bagnetto and ‘nduja spreads

Pair with: Soave “La Cappuccina”, Veneto, Italy 2014

 

Primi (choice of)

Risotto Al Porcini

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

or

Tortelloni Bufalina

Homemade tortelloni stuffed with mozzarella cheese served in a tomato and basil sauce

Pair with: Merlot, Wild Horse, Paso Robles 2014

 

Secondi (choice of)

Petti di Pollo alla Valdostana

Chicken breast, grilled and finished in a veal stock reduction sauce and topped with melted fontina cheese

or

Timballo

Layers of grilled eggplant, red and yellow bell peppers, and green and yellow zucchini, all baked with tomato sauce and melted mozzarella cheese

Pair with: Primitivo, Cantele, Puglia, Italy 2013

Please no Split plates, or Substitutions, Restaurant.com