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Buona Tavola

(805) 237-0600
943 Spring St., Paso Robles

(805) 545-8000
1037 Monterey St., San Luis Obispo

www.btslo.com

Reservations are recommended

For the last 16 years, Buona Tavola has offered a unique charming setting featuring Antonio Varia’s amazing Northern Italian cuisine with an array of Antipasti (appetizers), handcrafted pastas, generous main courses, an extensive wine list, and truly inspired desserts. Come and join them in Paso to meet Antonio’s cousin, the new Executive Chef Mauro Zaretti—creating new specials straight from Italy. Catering for special events is also available, call Antonio Moline at (805) 545-8000.

Lunch Mon – Fri: 11:30 a.m. – 2:30 p.m.
Dinner Mon – Sun: 5:30 p.m. – 9:30 p.m.
(Fri – Sat until 10 p.m.)

Appetizers
Bruschetta al Pomodoro
Fresco e Basilico - 8.75
grilled garlic bread with diced fresh Roma tomatoes and basil

Molluschi al guazetto - 12.75
fresh poached Manilla clams and fresh black mussels in a lightly spicy tomato sauce

Minestrone Saporito - 7.75
a medley of fresh vegetables and Tuscan beans in a savory chicken broth

Carpaccio del Tiziano - 12.75
thin slices of seared black pepper beef fillet topped with arugula and shaved Parmesan cheese in a horseradish dressing

Insalata di Gamberi e
Capesante - 13.75
warm salad of sautéed sea scallops and grilled shrimp with roasted bell peppers, green onions, arugula, capers, and garlic
in a lemon mustard dressing


Entrées
Pappardelle alla San Pietro - 18.75
wide pasta ribbons with sautéed river shrimp, white wine, braised sweet onions, and imported prosciutto finished with a light creamy tomato sauce

Capellini al Filetto di Pomodoro
e Basilico - 11.75
angel hair pasta with organic tomato fillets, garlic, basil, and a hint of extra virgin olive oil

Tortelloni di Zucca alla Salvia e Mascarpone - 14.75
homemade tortelloni stuffed with pumpkin and ricotta cheese in a sage and mascarpone cheese sauce topped with toasted walnuts

Gnocchi di Zucca alla Novarese - 13.75
homemade potato and pumpkin dumplings in a creamy Gorgonzola
sauce topped with toasted hazelnuts

Costata di Manzo ai
Sapori Delle Alpi - 32.75
grilled bone-in rib-eye steak marinated with wild herbs and garlic in a
Gorgonzola Barolo wine reduction sauce

Pollo Scamiciato alla Vinaggia - 21.75
grilled boneless free-range chicken marinated with garlic and herbs served with a rosemary mustard sauce

Pesci del Giorno alla Griglia - Market
fresh fish of the day


Dessert
Tiramisu - 8
lady fingers dipped in espresso, layered with mascarpone and covered with
imported chocolate crumbles

Crema di Vaniglia Della
Buona Tavola - 8.50
vanilla cream custard topped with your choice of rich caramel sauce or creamy chocolate sauce (Antonio recommends half of each)

Tartufo Italiano al Cioccolato - 7.75
dark chocolate gelato covered with cocoa powder, chocolate, and finely ground hazelnuts, topped with espresso