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

June 2017 Month Menu

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3 courses for $39.75, with half glass wine pairings $54.75

 

Antipasti (choice of)

Insalata Caprese

Fresh Mozzarella cheese, Roma tomatoes, julienne red onions, capers, fresh organic basil and extra virgin olive oil

or

Polpettine di Anatra e Tacchino

Duck and turkey dumplings sautéed with an onion confit marmalade

Pair with: Pinot Grigio “Valle Isarco”, Veneto, Italy 2015

 

Primi (choice of)

Tortelloni di Zucca alla Salvia e Mascarpone

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

or

Fettuccine al Sugo di Carni Miste

Fettuccine pasta with braised chicken, duck, veal, pork and beef in an herbed meat sauce

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

 

Secondi (choice of)

Braciola di Maiale alla Piemontese

10oz. pork chop, bone in, grilled with rosemary, thyme and sage, finished with a porcini mushrooms, white wine and veal stock reduction sauce

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: Barbera “Colline Novaresi”, Piemonte, Italy 2015

Please no Split plates, or Substitutions, Restaurant.com