Buona Tavola
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House-Made Italian Pastas and Desserts
Évaluation
Avis
Photo
Menu
Grilled garlic bread with diced fresh roma tomatoes, basil, and extra virgin olive oil
Grilled garlic bread with a mix of sautéed local and imported mushrooms
Grilled eggplant rolled with mozzarella, oregano and parmesan cheese, baked with a light tomato sauce and topped with fresh basil
Fresh poached Manila clams and black mussels in a lightly spiced tomato sauce
Thin slices of seared black pepper beef fillet topped with arugula and shaved parmesan cheese in a horseradish dressing
Salad of fresh artichoke hearts and diced roma tomatoes with shaved parmesan cheese in a balsamic vinaigrette dressing
A salad of fresh arugula, red apple, crushed walnut, diced roma tomato tossed with homemade balsamic dressing, petal of parmesan cheese served over imported parma prosciutto
Organic mixed baby lettuces, roma tomatoes, and shaved fennel with a balsamic vinaigrette dressing
Salad of fresh romaine lettuce with rosemary garlic croutons, diced roma tomatoes, and shaved parmesan cheese in a homemade caesar dressing
Salad of baby spinach, grilled chicken breast, grilled eggplant, green and yellow zucchini, and sun dried tomatoes in a rosemary mustard dressing
Salad of radicchio, arugula, mushrooms, and shaved parmesan cheese with rosemary garlic croutons in a homemade caesar dressing
Salad of fresh steamed Manila clams, small black mussels, shrimp, over arugula, roasted red and yellow bell peppers, capers, and garlic in a homemade lemon mustard dressing
Salad of baby spinach diced roma tomatoes, red onions, and toasted walnuts in a homemade imported gorgonzola cheese dressing
Fresh mozzarella served with sliced organic roma tomatoes, fresh basil, onions, capers and extra virgin olive oil
a medley of fresh vegetables in a savory chicken broth
Soup of the day
Arborio rice with imported porcini mushrooms, fresh herbs, and white wine cooked in a savory chicken broth
Fettuccine pasta with slowly braised chicken, duck, veal, and beef in an herbed meat sauce
Angel hair pasta with organic tomato fillets, garlic, and a hint of extra virgin olive oil
Wide ribbon pasta with sautéed shrimp, white wine, braised sweet onions, and imported Italian prosciutto finished with a light creamy tomato sauce
Spaghettini pasta with roasted garlic, crushed red peppers, Italian parsley, and a hint of anchovies and extra virgin olive oil
Hat shaped pasta served with rapine broccoli, sun dried tomatoes, grilled homemade Piemontese style pork sausage, garlic, and a splash of tomato sauce
Short tube pasta in a spicy tomato sauce
Homemade potato and pumpkin dumplings with a butter sage sauce
Homemade half moon shaped ravioli stuffed with scampi, braised onions and imported prosciutto in a lightly spiced tomato sauce
Homemade tortelloni stuffed with pumpkin and ricotta cheese in a sage and mascarpone cheese sauce topped with toasted walnuts
Homemade tortelloni stuffed with fresh mozzarella and finished in a light tomato sauce
Wide ridged pasta tubes with braised eggplant, roasted garlic, diced roma tomatoes and a splash of organic tomato sauce topped with ricotta cheese
Linguine pasta with farm-raised Manila clams, small black mussels, and white wine in a lightly spiced tomato sauce
Grilled fresh eggplant, red and yellow bell peppers, green and yellow zucchini, and sweet onions baked with imported Valle d' Aosta fontina cheese in a light tomato sauce
Double breast of boneless free-range chicken marinated with herbs then grilled and served with a rosemary mustard sauce
Double breast of free-range chicken sautéed, topped with mozzarella cheese and a sage white wine sauce and finished in the oven
Veal scaloppine with braised Portobello mushroom and roasted garlic in a veal reduction and marsala wine sauce
Fresh fish of the day
Take home a 9 oz. jar of Buona Tavola's homemade Olivata, made with black olives, mustard seed, infused organic herbs, imported Italian olive oil and balsamic vinegar
Grilled eggplant rolled with mozzarella and parmesan cheese spiced with oregano and baked in a light tomato basil sauce
Fresh poached Manila clams and fresh black mussels in a lightly spiced tomato sauce
Grilled garlic bread with diced fresh roma tomatoes, basil, and extra virgin olive oil; add fresh goat
Grilled garlic bread with a mix of sautéed local and imported mushrooms
Thin slices of seared black pepper beef fillet topped with arugula and shaved parmesan cheese in a horseradish dressing
Warm salad of sautéed sea scallops and grilled shrimp with roasted bell peppers, green onions, organic arugula, capers, and garlic in a lemon mustard dressing
Salad of fresh artichoke hearts and diced roma tomatoes with shaved parmesan cheese in a balsamic vinaigrette dressing
Salad of fresh baby spinach, diced organic tomatoes, roasted pine nuts, and red onions in a gorgonzola cheese dressing
A salad of fresh arugula, red apple, crushed walnut, diced roma tomato tossed with homemade balsamic dressing, petal of parmesan cheese served over imported parma prosciutto
Fresh hearts of romaine lettuce served with rosemary garlic croutons, and shaved parmesan cheese in a homemade caesar dressing
Organic mixed baby lettuces, roma tomatoes, and shaved fennel with a balsamic vinaigrette dressing
Salad of radicchio, arugula, mushrooms, and shaved parmesan cheese with rosemary garlic croutons in a homemade caesar dressing
A medley of fresh vegetables and tuscan beans in a savory chicken broth with a touch of basil pesto
Soup of the day
Carnaroli rice with imported porcini mushrooms, fresh water shrimp, organic herbs and white wine cooked in a savory chicken broth
Fettuccine pasta with slowly braised chicken, duck, veal, and beef in an herbed meat sauce
Wide pasta ribbons with sautéed river shrimp, white wine, braised sweet onions and imported prosciutto finished with a light creamy tomato sauce
Hat shaped pasta served with rapine broccoli, sun dried tomatoes, homemade Piemontese sytle pork sausage, garlic, and a splash of tomato sauce
Wide ridged pasta tubes with braised eggplant, roasted garlic, diced roma tomatoes and a splash of organic tomato sauce topped with ricotta cheese
Short tube pasta with garlic and Italian parsley in a spicy tomato sauce
Angel hair pasta with organic tomato fillets, garlic, basil, and a hint of extra virgin olive oil
Homemade tortelloni stuffed with fresh mozzarella and finished in a light tomato sauce
Homemade tortelloni stuffed with roasted veal, spinach, and prosciutto in a porcini mushroom tomato sauce
Homemade tortelloni stuffed with pumpkin and ricotta cheese in a sage and mascarpone cheese sauce topped with toasted walnuts
Homemade potato dumplings in a light creamy pesto sauce
Homemade half moon shaped ravioli stuffed with scampi, imported prosciutto in a light saffron sauce
Linguine pasta with farm-raised Manila clams, sea scallops, small black mussels, and shrimp in a white wine garlic and leek sauce
14-16 oz grilled rib-eye steak marinated with wild herbs and garlic in a gorgonzola Barolo wine reduction sauce
Veal scaloppine with braised Portobello mushroom and roasted garlic in a veal reduction and marsala wine sauce
Free-range chicken breast and wing stuffed with Asiago cheese and imported Prosciutto di Parma pan-seared and finished in the oven with a white wine reduction
Grilled boneless free-range chicken marinated with garlic and herbs served with a rosemary mustard sauce
Grilled fresh eggplant, red and yellow bell peppers, green and yellow zucchini, and sweet onions baked with imported Valle d' Aosta fontina cheese and a light tomato sauce
Fresh fish of the day
Lady fingers dipped in espresso, layered with mascarpone and covered with imported chocolate crumbles.
Fresh homemade berry sorbet with prosecco.
Vanilla cream custard topped with your choice of rich caramel sauce or creamy chocolate sauce. (Antonio recommends half of each)
Three seasonal flavors of homemade gelato served with warm chocolate sauce on the side or basil syrup.
Dark chocolate gelato covered with cocoa powder, chocolate and finely ground hazelnuts, topped with espresso.
House made country apple tart with a polenta crust and served with a cinnamon zabaione.
Chocolate soufflé with a liquid gianduia chocolate heart served on a bed of raspberry sauce, vanilla cream sauce topped with vanilla gelato.
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