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


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

February 2017 Month Menu

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3 courses for $35.75, with half glass wine pairings $51.75


Antipasti (choice of)

Zuppa Adriana

Semi puree’ of sweet onion, celery and potatoes in a savory chicken broth with Arborio rice and fresh Italian parsley


Insalata Fantasia

Organic arugula, oven roasted beets, sections of orange and grapefruit, diced Roma tomatoes, toasted pine nuts, julienne red onion in a balsamic vinaigrette dressing and topped with crumbled goat cheese

Pair with: Sauvignon Blanc “Vina Robles”, Paso Robles 2015


Primi (choice of)

Tagliolini dell’Orto al Pesto

Tagliolini pasta with julienne garden vegetables, new potatoes in a homemade pesto sauce


Fettuccine al Sugo di Carni Miste

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

Pair with: Barbera “Michele Chiarlo”, Piemonte, Italy 2014


Secondi (choice of)

Salmone alla Griglia

6oz. Pacific salmon filet, marinated with sea salt and black pepper, grilled with evoo and lemon


Filetto di Vitello alla Piemontese

6oz. veal filet, pan seared and finished in the oven with a porcini mushrooms, white wine and veal stock reduction sauce

Pair with: Petite Syrah “Bianchi”, Paso Robles 2011

Please no Split plates, or Substitutions, Restaurant.com