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

April 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)

Polpettine di Anatra e Tacchino

Duck and turkey dumplings sauteed with an onion confit marmelade

or

Insalata di Mele

Organic baby mix green and Belgium endive, fresh sliced apples, toasted walnuts in a balsamic vinaigrette and topped with gorgonzola cheese crumbles

Pair with: Pinot Grigio “Tommasi”, Veneto, Italy 2016

 

Primi (choice of)

Linguine alle Vongole

Linguine pasta with garlic, Manila clams, fresh italian parsley in a lightly spicy white wine sauce

or

Tortelloni Bufalina

Home made Tortelloni stuffed with mozzarella cheese in a light tomato basil sauce

Pair with: Valpolicella “Venturini”, Veneto, Italy 2015

 

Secondi (choice of)

Braciola Di Maiale Alla Pizzaiola

Center cut pork chop marinated in italian herbs and evoo, pan seared and finished in the oven with a tomato sauce, garlic, oregano, capers, white wine

or

Timballo Valdostano

Layers of grilled eggplant, red and yellow bell peppers, green and yellow zucchini, bakes with tomato sauce and mozzarella cheese

Pair with: Patelin de Tablas (Rhone) “Tablas Creek”, Paso Robles 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 »