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

August 2017 Month Menu

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

 

Antipasti (choice of)

Zuppa d’Estate

Cold arugula soup, puree’ with Yukon potatoes, garlic, celery and onion, vegetable broth, topped with a scoop of fresh burrata cheese

or

Insalata di Cesare

Romaine lettuce, roma tomatoes, rosemary garlic crutons, parmesan cheese and Caesar dressing

Pair with: Pinot Grigio “Fossa Mala”, Friuli, Italy 2014

 

Primi (choice of)

Risotto Giorgione

Arborio rice cooked in a savory chicken broth with freshwater shrimps, sweet onion, asparagus tips, roma tomatoes, white wine and saffron

or

Tagliolini dell’Orto al Pesto

Tagliolini pasta with julienne garden vegetables, baby rose potatoes in a home made pesto sauce

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

 

Secondi (choice of)

Timballo Valdostano

Grilled eggplant, red and yellow bell peppers, green and yellow zucchini, baked with mozzarella cheese and tomato sauce topped with julienne organic basil

or

Quaglie ai Fichi

Semi boneless quail stuffed with fig wrapped in prosciutto, pan seared and finished in the oven with a balsamic reduction sauce

Pair with: Barbera DOC “Colline Novaresi”, Piemonte, Italy 2015

Please no Split plates, or Substitutions, Restaurant.com