Buona Tavola

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2017 New Year's Eve Dinner

2019 Summer Graduation Menu

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Antipasti (plated together)

Bruschetta ai funghi trifolati

Grilled garlic bread with sautéed local and imported mushrooms

Insalata Tricolore della Buona Tavola

Salad of fresh arugula and radicchio lettuce, rosemary garlic croutons, and shaved parmesan cheese in a homemade caesar dressing

 

Primi (tris di pasta plated together)

Penne all’ arrabbiata

Short tube pasta, garlic, Italian parsley in a lightly spicy tomato sauce

Tortelloni di zucca alla salvia e mascarpone

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

Gnocchetti al Pesto

Homemade potato and pumpkin dumplings with a creamy pesto sauce

 

Secondi (choice of one)

 Filetto al Portobello

Filet mignon, pan seared and finished in the oven with a port wine reduction sauce and portobello mushrooms

Salmone alla Griglia

Fresh fillet of Pacific salmon grilled with olive oil and lemon, tomato/mint salsa

Timballo di Parma

Grilled fresh eggplant, red and yellow bell pepper, zucchini and sweet onions, baked with mozzarella and parmesan cheese in a light tomato sauce with fresh basil

 

Dolce

Mousse della Casa

Piemontese style home made chocolate mousse with home made whipped cream and fresh strawberries

 

 

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

No substitutions please!

 

$55.75 Before tax and 20% gratuity

Subject to specific seating times; Please inquire.

805.545.8000

2019 New Year’s Eve Menu

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Menu of December 31th, 2019

Price of fix menu includes 1 choice from of 4 courses below 

 as well as a New Year’s glass of Prosecco at $65 per person

Tables of 8 or less nay order a la carte

A la carte menu priced as follow:

 

Antipasti della Sera (choice of)

Zuppa di Zucca Tartufata – $14.75

Butternut squash soup pureed with sweet onion, celery and potatoes, topped with rosemary garlic croutons and finishe dwith a drizzle of Italian white truffle oil

or

Carpaccio VegeVaria – $18.75

Thinly sliced oven roasted red and golden beets, organic arugula, heirloom cherry tomatoes, julienne celery root, extra virgin olive oil, topped with crumble goat cheese

or

Tomino in Carrozza – $18.75

Imported tomino cheese wrapped in home cured Alle-Pia pancetta, pan seared and served over a bed of wilted swiss chards with a touch of aged balsamic

 

Primi Piatti (choice of)

Zuppetta di Lenticchie e Alle-Pia Cotechino – $20.75

Aromatic vegetables and lentil soup served with Alle-Pia steamed and grilled Cotechino                                                      (a classic Italian New Year’s dish)

 

 or 

Risotto del Borromeo – $29.75

Arborio rice cooked in a savory crustacean saffron broth with fresh asparagus tips, sea scallops and finished with imported smoked salmon 

 

Secondi Piatti (choice of)

Saltimbocca alla Valdostana – $33.75

Thin veal scaloppine with home cured Alle-Pia coppa, fontina cheese and sage with a white wine and veal reduction sauce, served over a bed of sauteed spinach

or

Branzino alla Brace – $30.75

Half Mediterranean Striped Bass, marinated in organic rosemary and garlic, grilled and finished with a brush of extra virgin olive oil

or

Millefoglie di Vegetali – $22.75

Layers of grilled aromatic vegetables (eggplant, green and yellow zucchini, red and yellow bell peppers), sweet onion, with melted fontina and Grana Padano cheese, baked with a light tomato sauce and fresh organic basil

 

Docli del Cenone (choice of)

Mousse al Cioccolato – $12.75

Homemade flourless chocolate mousse with fresh wipped cream and fresh strawberries

or

Pandoro della Sorella – $13.75

Classic Italian Holiday sweet bread topped with a homemade brandy mascarpone sauce and chocolate shavings

 Please no

Split plates,

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 »