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!

Buona Tavola SLO 25th Anniversary!

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10/05/2017 Buona Tavola SLO special menu

Come Celebrate with us

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Buona Tavola SLO 25th Anniversary!

25% of the income of the night will be donated to the Child Development Resource Center of the Central Coast!!

Antipasti della Sera

Carpaccio VegeVaria  $17.75

Thinly sliced red and golden oven roasted beets, organic arugula, cherry tomatoes, julienne celery roots, balsamic vinaigrette dressing, topped with crumbled goat cheese

Zuppa di Zucca Tartufata  $13.75

Butternut squash soup, puree’ with sweet onion, celery and potatoes, topped with rosemary garlic croutons and a drizzle or Italian white truffle oil

Burrata in Carrozza  $19.75

Grilled rustico bread, layered with fresh Burrata cheese, sautee’ eggplant, sliced heirloom tomatoes, topped with julienne organic basil and a balsamic reduction

Insalata Rustica  $17.75

Organic arugula, radicchio lettuce, grilled polenta cubes, julienne green and yellow zucchini, red onions, toasted walnuts, horseradish vinaigrette, topped with crumbled goat cheese

Involtini di Melanzane  $13.75

Grilled eggplant rolled with mozzarella and Grana Padano cheeses, spiced with oregano and baked in a light tomato basil sauce

Primi piatti

Risotto Trevigiano  $24.75

Arborio rice with fresh water shrimp, julienne radicchio, sweet onions, gorgonzola cheese in a savory chicken broth

Tortelloni di Vitello alla Piemontese  $25.75

House made tortelloni stuffed with farm raised veal, imported prosciutto, spinach, sweet onion in a sauce of imported porcini mushrooms, white wine, veal stock reduction and a splash of tomato sauce

Pappardelle alla Salsiccia  $26.75

Wide ribbon pasta with roasted garlic, “Alle Pia” Pizzaiola sausage, asparagus tips, splash of white wine in a lightly spicy tomato sauce with a touch of veal stock reduction

Spaghettini allo Scoglio d’Oro  $29.75

Spaghetti pasta with roasted garlic, Manila claims, black mussels, sea scallops, baby lobster tail, white shrimps, diced roma tomatoes, in a crustacean saffron broth with a touch of cream

Penne Salmonate   $24.75

Penne pasta with roasted shallots, king salmon, kalamata olives, capers, white wine in a lightly creamy tomato sauce

Secondi piatti

Barramundi alle Erbe  $29.75

Australian white sea bass, skin on filet, marinated in Italian organic sage, grilled to perfection with lemon and evoo

Costine d’Agnello alla Scottadito  $42.75

14-16 oz. Australian rack of lamb, marinated with organic rosemary, thyme and sage, grilled to order and finished with a rosemary and Dijon mustard  reduction sauce

Saltimbocca “Alle Pia”   $28.75

Thin veal scaloppine pan-seared with home made “Alle Pia” coppa, fontina cheese and sage with a white wine and veal stock reduction sauce.

Filetto di Parma  $42.75

8oz. filet mignon wrapped in Italian prosciutto, pan seared and finished with a port wine reduction sauce

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  $11.75

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

Gelato della Buona Tavola  $10.75

Two scoops of vanilla gelato with fresh berries infused in cabernet sauvignon



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


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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

September 2017 Month Menu

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


Antipasti (choice of)

Polpettine d’Anatra e Tacchino

Duck and turkey dumplings sauteed with an onion confit marmelade


Insalata d’Autunno

Organic arugula with oranges, pomegranates and roasted walnuts, balsamic vinaigrette dressing and topped with goat cheese crumbles

Pair with: Rose’ of Pinot Noir “Tolosa”, Edna Valley 2016


Primi (choice of)

Risotto ai Porcini

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


Gnocchi al Gorgonzola

Home made potato and pumpkin dumplings with a creamy gorgonzola cheese sauce

Pair with: Friulano “Fossa Mala”, Friuli Italy 2014


Secondi (choice of)

Petto d’Anatra al Porto

Moscovy duck breast, pan seared and finished in the oven with a port wine reduction sauce


Salmone alla Griglia

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

Pair with: Zinfandel “Tobin James”, Paso Robles 2012

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 »