Buona Tavola

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Monday 10/9

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We will be closed on Monday, October 9th for our 2017 Employee Appreciation Party!

We look forward to seeing you on Tuesday!

2017 New Year’s Eve menu

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12/31/2017 Buona Tavola SLO special menu

Come Celebrate with us

Reserve Now

Buona Tavola SLO Capodanno!

Antipasti della Sera

Zuppa di Zucca Tartufata  $14.75

Butternut squash soup pureed with aromatic vegetables and topped with rosemary garlic croutons and a drizzle or Italian white truffle oil

Carpaccio VegeVaria  $17.75

Thinly sliced oven roasted red & golden beets, organic red heirloom tomatoes, arugula, julienne celery root, extra virgin olive oil and crumbled goat cheese

Tomino in Carrozza $18.75

Imported tomino cheese wrapped with home cured pancetta, pan seared and served in a bed of wilted Swiss chard’s with a touch of aged Balsamic

Primi piatti

Zuppetta di Lenticchie e Alle-Pia Cotechino $20.75

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

Risotto del Borromeo $29.75

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

Secondi piatti

Saltimbocca alla Valdostana $32.75

Thin Veal scaloppine pan-seared with homemade “Alle Pia” coppa, fontina cheese and sage with a white wine and veal stock reduction sauce, served on a bed of sauteed spinach

Branzino alla Brace $30.75

Imported Mediterranean Branzino (half striped Bass), bone in, grilled with rosemary and garlic with a brush of extra virgin olive oil

Millefoglie di Vegetali $20.75

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

Dolci della Cena

Mousse al Cioccolato  $12.75

House made light flourless chocolate mousse with freshly whipped cream and fresh strawberries

Pandora della Sorella $13.75

Italian Holiday bread topped with homemade mascarpone whipped cream and chocolate shavings

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


Reserve Now

2017 Winter Graduation Menu

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2017 Winter 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

November 2017 Month Menu

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3 courses for $39.75, with half glass wine pairings $53.75


Antipasti (choice of)

Zuppa di Zucca

Butternut squash soup, pureed with sweet onion, celery and potatoes, in a savory chicken broth and topped with rosemary garlic croutons


Insalata Dante

Baby spinach, roma tomatoes and red onions in a gorgonzola cheese dressing

Pair with: Erbaluce “Colline Novaresi”, Piemonte, Italy 2015


Primi (choice of)

Risotto alla Scamorza

Arborio rice cooked in a savory chicken broth with freshwater shrimps, sweet onion, Belgium endive and scamorza cheese


Gnocchi al Burra e Salvia

Home made potato and pumpkin dumplings with a light butter and sage sauce

Pair with: Valpolicella “Venturini”, Veneto, Italy 2016


Secondi (choice of)

Braciola di Maiale alla Modena

Center cut bone-in pork chop, marinated in Italian herbs and extra virgin olive oil, grilled and finished with a balsamic & veal stock reduction sauce


Trota alle Erbe

Boneless Idaho trout, butterflied, skin on, marinated in Italian herbs, grilled with lemon and extra virgin olive oil

Pair with: Chianti “San Vincenti” Toscana, 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.


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


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 »