Baquetta Sea Bass
Baquetta (a member of the Sea Bass and Grouper family) is deep water dwelling fish and a voracious predator who feasts on fish and crustaceans. It is a wild line caught fish from the Sea of Cortez, Mexico. Chef Tasso is serving it Pistachio Crusted with a Raspberry Balsamic reduction sauce, risotto to soak up the tasty sauce and fresh vegetables.
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Fall Soup This Weekend - Local Blue Hubbard Squash
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Thank you for Art and Joanne Hall for growing the most beautiful and organic Blue Hubbard squash. Chef Tasso has made a Blue Hubbard Bisque soup for the weekend. Don't miss this. We tasted it and we love it. Similar to pumpkin, but sweeter and mellow. The small orange squash I am holding is a mini orange colored Blue Hubbard squash. Meatier than a regular Blue Hubbard, you might find this in some ravioli soon.
Blue Hubbard Squash is a super nutritional vegetable with a sweet flavor. I swoon when I eat this soup. What about you? $6 cup $8 bowl In the Bar, it is $5 and $7 |
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Rattle Snake and Rabbit Sausage
But before you get too squeamish, let me assure you there's a way to satisfy any curiosity you might have about the wide world of "exotic" meats without stepping too far out onto the culinary fringe. And that's where sausage comes into the equation.
$8
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Assisting in the Throwdown for Buona Sera, Executive Chef Tasso Maras
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Greetings!
Please come see us this weekend. We have a beautiful Sea Bass and the strange sounding, but utterly tasty rattlesnake and rabbit sausage served with a romesco sauce.
The Vino Noceto wine dinner is almost upon us and we still have room available. Get your reservations in soon so that we may know what to plan for. Rusty Folena, the winemaker, is quite an interesting guy. He is the President of the Rubicon Trail, loves to hunt and learned from the ground up, picking grapes when he was a little kid. You gotta just love this guy.
Finally, it is all about the Throwdown held here at Buona Sera with Chef Francesco going up against Celebrity Chef Mark Estee. Our judges are Jonathan Wright, Food Editor from the Reno Gazette Journal, Troy Phillips, Owner of Battle Born Wines and Cynthia Ferris-Bennett, owner Events, Ink and creator of the Sierra Executive Chef Series. We are releasing tickets to our own customers for for 3 days, then they go to the general public. It's all about the local food movement, so go local, stay local.
Sincerely.
Cindi & Burr Otto
Buona Sera Ristorante & Bar
775-783-3211 |
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Vino Noceto Winemaker Dinner - Thursday, October 17
Have you made a reservation yet? We have 101 Tasting of five Sangioveses as part of the happy hour. Then onto a fab menu featuring Chef Tasso's perfect parings. 5 courses 5 wines
Pictured is the venison ravioli, a savory non-game tasting dish with a berry wine sauce to be paired with Dos Oakies Sangiovese. This venison is a gentle, soft flavor to this House original dish. See below for the full menu.
$73 per person all inclusive |
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GET TICKETS TO THE THROW DOWN NOW TO BE HELD AT BUONA SERA!
Tickets are in short supply, only 60 available, first come, first serve. Tickets can be held at will call. We are releasing tickets to our customers only until Monday, Oct. 14. Then, they go to the general public after that.
Credit Cards or Cash only
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Executive Chefs Mark Estee and Franceso Gazzana
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