Buona Tavola

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2017 New Year's Eve Dinner

Winter 2018 Graduation Menu

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2018 Winter Graduation Menu

For parties of 10 or more only set menu: $53.75 per person

 

Antipasti (choice of one)

Zuppetta Adriana – $12.75

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

Insalata Tricolore/Bruschetta al Pomodoro – $17.75

Organic arugula, radicchio, mushrooms, Grana Padano cheese shavings, rosemary garlic                   croutons and ceaser dressing/grilled garlic bread with fresh roma tomatoes, organic basil, evoo

 

Primi Piatti (choice of one)

Trio di Pasta – $23.75

Tortelloni di zucca / Gnocchi al Pesto / Tortelloni Bufalina:

Papperdelle alla Salsiccia “Alle Pia” – $26.75

Pappardelle pasta with homemade Alle Pia pork sausage, asparagus tips, sweet onion, white wine in lighly spicyt tomato sauce with a touch of veal stock reduction

 

 Secondi Piatti (choice of one)

Filetto di Parma – $38.75

6 ounces filet mignon, wrapped in prosciutto, pan-seared and oven roasted, finished in a port wine reduction sauce

Salmone alla Griglia – $29.75

Fresh filet of Atlantic salmon, marinated with sea salt and black pepper, grilled with evoo and lemon

Timballo Valdostano – $20.75

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

Dolce (choice of one)

Sorbetto Veneto – $9.75

Mixed berry sorbet drizzled with Italian prosecco wine

Mousse al Cioccolato – $12.75

Homemade Italian-style chocolate mousse toppd with homemade whipped cream and fresh               strawberries

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

December 2018 Month Menu

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3 courses for $40.75, with half glass wine pairings $54.75
Served Sunday thru Thursday for parties of 6 or less only

 

Antipasti (choice of)

Zuppa di Lenticchie

Traditional braised lentil soup with sweet onion, celery and carrots in a vegetable broth topped with garlic crostini bread

or

Insalata Tricolore

Organic arugula and red radicchio with mushrooms, Grana Padano cheese shavings, rosemary garlic croutons and Caesar dressing

Pair with: Soave “La Cappuccina”, Veneto, Italy 2015

 

Primi (choice of)

Polenta con Funghi e Cotechino

Grilled polenta served with homemade “Alle Pia” cotechino and sauteed mushrooms

 or

Tortelloni di Zucca alla Salvia e Mascarpone

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

 Pair with: Barbera “Valle Roncati”, Piemonte, Italy 2016

 

Secondi (choice of)

Braciola di Maiale alla Pizzaiola

6 oz. center cut pork chop, marinated in Italian herbs and evoo, pan seared and finished in the oven with tomato sauce, capers, garlic, oregano, white wine

or

Salmone alla Griglia

Fresh filet of Atlantic salmon, simply marinated with sea salt and black pepper, grilled with lemon and evoo

Pair with: Valpolicella Ripasso”Masi”, Veneto, Italy 2014

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 »