Buona Tavola

JANUARY 2020 Month Menu

2017 New Year's Eve Dinner

2019 Summer Graduation Menu

Posted on

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



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.


2020 S. Valentine’s Menu

Posted on

Menu of February 14th, 2020

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

  at $65 per person

Tables of 8 or less may order a la carte

A la carte menu priced as follow:


Antipasti della Sera (choice of)

Polpettine di Anatra e Tacchino – $17.75

Duck and turkey dumplings with an onion confit marmalade


Insalata della Donzella – $18.75

A salad of oven roasted baby red and golden beets, organic arugula, toasted pine-nuts in a light house made Caesar dressing topped with fresh shaved fennel


Pappa al Pomodoro – $14.75

Plum tomato soup pureed with sweet onion, celery and potatoes, finished with julienne organic basil and garlic crostini bread


Primi Piatti (choice of)

Tortelloni di Zucca alla Salvia e Mascarpone – $22.75

Home made pumpkin and ricotta cheese stuffed tortelloni with a mascarpone sauce, organic sage and topped with crushed walnuts


Orecchiette “Alle-Pia” – $26.75

Hat shaped pasta with Alle-Pia “Pizzaiola” sausage (farm raised pork, sundried tomatoes, capers, oregano, white wine), asparagus tips, sweet onion, in a lightly spicy tomato sauce and veal stock reduction


Gnocchetti Amatrice – $23.75

Home made potato and pumpkin gnocchi with thinly diced roasted organic vegetables (red and yellow bell peppers, green and yellow zucchini, Roma tomatoes), basil and a hint of imported evoo, topped with ricotta salata cheese

Secondi Piatti (choice of)

Saltimbocca alla Valdostana – $37.75

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


Salmone alla griglia – $32.75

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


Millefoglie di Vegetali – $24.75

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)

Dolce dell’Innamorato – $12.75

Homemade flourless chocolate mousse with fresh wipped cream and fresh strawberries


Tartufo di Cupido – $10.75

Frozen dark chocolate gelato coated with cocoa powder, served over a bed of vanilla cream and chocolate sauce


Tiramisu’ della Buona Tavola – $11.75

Lady fingers dipped in espresso, layered with mascarpone cream and covered with imported chocolate crumbles

 Please no

Split plates,



TripAdvisor: Certificate of Excellence

Posted on

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

Posted on

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

Posted on

alle-pia_logoHandcrafted Italian Salami created with the finest natural ingredients inspired by traditional family recipes.
Visit Alle-Pia Fine Cured Meats today »