Buona Tavola

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Valentine’s Day 2017

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Valentine’s Day 2017

Antipasti della Sera

Polpettine di Anatra e Tacchino – $16.50

Duck and turkey dumplings with an onion comfit marmalade

Insalata Tricolore – $14.50

Organic arugula, radicchio, mushrooms, shaved parmesan cheese, rosemary garlic crutons and Caesar dressing

Pappa al Pomodoro – $14.00

Plum tomato soup, pureed with aromatic vegetables, organic basil and garlic crostini bread

Primi Piatti

Tortelloni di Zucca – $20.75

Homemade pumpkin and ricotta cheese stuffed tortelloni with mascarpone sauce, sage and topped with toasted walnuts

Orecchiette “Alle Pia” – $24.75

Hat shaped pasta with Alle Pia “Pizzaiola” sausage (farm raised pork, sundried tomatoes, capers, oregano, white wine), asparagus tips, sweet onion, in a light tomato sauce and veal stock reduction

Gnocchetti al Pesto – $18.75

Home made potato and pumpkin dumplings with a creamy pesto sauce

Secondi Piatti

Filetto allo Stracchino Amato – $42.75

6-8oz. Filet Mignon, pan seared and finished in the oven with a port wine reduction sauce, topped with melted gorgonzola cheese

Involtini di Pescespada – $34.75

Rolled filet of swordfish, stuffed with Spanish green olives, capers, fresh tomatoes, mushrooms and mozzarella cheese, oven roasted and finished with a white wine lemon sauce

Millefoglie di Vegetali – $22.75

Layers of grilled eggplant, red and yellow bell peppers, green and yellow zucchini, baked with fontina cheese and tomato sauce, fresh organic basil

Dolci

Dolce dell’Innamorato – $10.50

Home made flourless chocolate mousse with fresh whipped cream and fresh strawberries

Tartufo di Cupido – $9.50

Dark chocolate frozen gelato coated with cocoa powder, served on a bed of vanilla cream and chocolate sauce

Tiramisu’ della Buona Tavola – $12.50

Lady fingers dipped in espresso, layered with mascarpone cream and covered with imported chocolate crumbles

Penne pasta with tomato sauce, Alfredo sauce or butter available for children ages 10 and under

Price fixed menu includes a choice from each selection above at $60 per person
805.545.8000

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

May 2017 Month Menu

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3 courses for $35.75, with half glass wine pairings $50.75

 

Antipasti (choice of)

Insalata Gardenia

Organic arugla and red radicchio with julienned zucchini, green beans, roma tomatoes, balsamic vinaigrette and topped with crumbled goat cheese

or

Affettati Misti “Alle Pia”

“Alle Pia” Pemontesi style salami, artisanal imported cheeses, homemade bagnetto and ‘nduja spreads

Pair with: Soave “La Cappuccina”, Veneto, Italy 2014

 

Primi (choice of)

Risotto Al Porcini

Arborio rice cooked in a savory chicken broth with imported porcini mushrooms, Italian organic herbs and white wine

or

Tortelloni Bufalina

Homemade tortelloni stuffed with mozzarella cheese served in a tomato and basil sauce

Pair with: Merlot, Wild Horse, Paso Robles 2014

 

Secondi (choice of)

Petti di Pollo alla Valdostana

Chicken breast, grilled and finished in a veal stock reduction sauce and topped with melted fontina cheese

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: Primitivo, Cantele, Puglia, Italy 2013

Please no Split plates, or Substitutions, Restaurant.com

TripAdvisor: Certificate of Excellence

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Buona Tavola wins the Certificate of Excellence Award for 2014.

Food made with love makes a difference in people’s lives.

Visit our reviews for the restaurant by clicking on the image below.

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Recipe: Risotto al Radicchio

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Chef-Owner Antonio Varia invites you to bring a Buona Tavola favorite to your home. Every so often Antonio will share one of his favorite recipes with you on our web site. The ingredients are found in most supermarkets (or grown fresh locally) and the preparation is quite simple.

Risotto al Radicchio

2 tablespoons olive oil
1/2 Spanish onion
15 oz. uncooked Arborio rice
12 oz. dry white wine
3 oz. sweet butter
5 cups chicken broth
4 oz. Parmesan cheese
2 small heads radicchip

Chop onion, saute in pan with olive oil until golden. Add uncooked rice and quickly mix with onion, then add wine. Let wine evaporate then add broth one cup at a time, stirring occasionally. Finally, add butter, Parmesan cheese, and finely chopped radicchio. Mix well with love. Let sit for 5 minutes and serve. Serves about 6 as a side dish.

Bon appetito!

View more of our recipes here

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Alle-Pia Salumi

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alle-pia_logoHandcrafted Italian Salami created with the finest natural ingredients inspired by traditional family recipes.
Visit Alle-Pia Fine Cured Meats today »