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

November 2017 Month Menu

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

 

Antipasti (choice of)

Zuppa di Zucca

Butternut squash soup, pureed with sweet onion, celery and potatoes, in a savory chicken broth and topped with rosemary garlic croutons

or

Insalata Dante

Baby spinach, roma tomatoes and red onions in a gorgonzola cheese dressing

Pair with: Erbaluce “Colline Novaresi”, Piemonte, Italy 2015

 

Primi (choice of)

Risotto alla Scamorza

Arborio rice cooked in a savory chicken broth with freshwater shrimps, sweet onion, Belgium endive and scamorza cheese

or

Gnocchi al Burra e Salvia

Home made potato and pumpkin dumplings with a light butter and sage sauce

Pair with: Valpolicella “Venturini”, Veneto, Italy 2016

 

Secondi (choice of)

Braciola di Maiale alla Modena

Center cut bone-in pork chop, marinated in Italian herbs and extra virgin olive oil, grilled and finished with a balsamic & veal stock reduction sauce

or

Trota alle Erbe

Boneless Idaho trout, butterflied, skin on, marinated in Italian herbs, grilled with lemon and extra virgin olive oil

Pair with: Chianti “San Vincenti” Toscana, Italy 2013

Please no Split plates, or Substitutions, Restaurant.com