Buona Tavola

Archives: March 2015

June 2018 Month Menu

Posted on

3 courses for $39.75, with half glass wine pairings $53.75
Served Sunday thru Thursday for parties of 6 or less only


Antipasti (choice of)


Fresh mozzarella cheese, Roma tomatoes, red onion, capers, julienne organic basil and evoo


Insalata di Mele

Organic baby mix green, Belgium endive, toasted walnuts, balsamic vinaigrette dressing and topped with gorgonzola cheese crumbles

Pair with: Falanghina “Feudi San Gregorio”, Campania, Italy 2016


Primi (choice of)

Orecchiette del Campo

Hat shaped pasta with roasted garlic, home made “Alle Pia” chicken sausage, rapini, sun dried tomatoes, in a tomato basil sauce


Risotto alla Scamorza

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

Pair with: Valpolicella “Venturini”, Veneto, Italy 2015


Secondi (choice of)

Tagliata di Bue Salutare

6oz. grilled flat iron steak, over organic arugula, Grana Padano shavings and a balsamic reduction sauce


Trota alle Erbe

Butterflied Idaho trout, boneless and skin on, marinated in organic Italian herbs (rosemary, thyme and sage), grilled with evoo and lemon

Pair with: Super Tuscan “Le Maestrelle”, Toscana, Italy 2015

Please no Split plates, or Substitutions, Restaurant.com