Buona Tavola

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2017 New Year's Eve Dinner

Summer 2018 Graduation Menu

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2018 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

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
$53.75 per person
Reservations Required
805.545.8000

June 2018 Month Menu

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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)

Caprese

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

or

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

or

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

or

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

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 »