| " Charming La Finestra in Lafayette Well Worth Seeking Out " -San Francisco Chronicle, Bill Staggs |
| Italian / Sicilian Restaurant Catering Services, Private Banquet Room Please send your inquires to Lafinestraristorante@yahoo.com (925) 519-3500 Hours of Operation: Lunch Mon. to Fri 11:30 to 4:30 Dinner Mon. to Sunday 4:30 to 9:00 Now Open Mondays, No Corkage Fee on Mondays Bring your favorite wine and we wil serve it for you at no charge Not combined with any other offers, One Bottle per table |
| Nestled in a corner space among eucalyptus trees, La Finestra is a as out of the way as you can get in downtown Lafayette. This Italian eatery offers a pleasant atmosphere and a variety of Sicilian-influenced dishes at very reasonable prices. The menu opts for reliability over flashiness, with fresh pastas cooked with grilled chicken, fish, and vegetables. Heartier entr'ees include a marinated, flame-grilled pork chop stuffed with provolone cheese and prosciutto and jumbo prawns sauteed in spicy sauce. - " Diablo Magazine " |
| Prefixed Menus to Choose From For Your Private Parties, Private Banquet room up to 26 people. For booking the banquet room please contact Jeff Assadi 925 519 3500 |
| Private Banquet Room is available for Birthday parties, and Corporate Meetings. For more information call (925) 519-3500 |
| Banquet Room |
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Published May 13th, 2009 " A Window to the World in Lafayette " By Susie Iventosch My husband and I took his dad out to La Finestra last week, to celebrate his birthday. We chose this particular restaurant due to its close proximity and terrific reputation. And more importantly, the birthday boy has always enjoyed its food and charming location, nestled amongst giant eucalyptus trees on Lafayette Circle. The experience certainly lived up to our expectations and the fun-loving waiter, Tony Lavino, was excellent, too. He covered that restaurant like nobody's business, serving up meal after delicious meal with impeccable timing. Chef-owner, Jeff Assadi, is just about the nicest restaurant chef I've ever met. His love of cooking is evident in the quality, taste and presentation of his cuisine, but he is also a most gracious and inviting host. Now, I am not a restaurant critic by trade, but I am a professional talker, and I really enjoyed getting to know Chef Jeff better the following day. He took me on a tour of his restaurant, starting with the front of the house, then onto the quaint upstairs banquette room, and finally into the kitchen, where he prepared his fabulous "Polenta alla Contadina" just for me! This grilled polenta appetizer is served with a robust sauce of wild mushrooms, sun dried tomatoes, garlic, parsley and cream, finished with a sprinkling of Parmesan cheese. Jeff not only shared the recipe, but he showed me exactly how to replicate it at home. As a polenta lover from way back, this made me very happy! He said he'd show me his recipe for lamb shanks on another day. Sounds great to me. As Jeff described his love of cooking, he told me that every dish (with the exception of lasagna, cannelloni and lamb shanks) is made to order - every single serving, including his minestrone and porcini soups! With a small restaurant, he is able to put his heart into every meal. Though he has a bachelor's degree in engineering, cooking is his passion and it really shows. For 16 years, Jeff worked for Faz Restaurants overseeing new restaurant openings and operations. This work inspired him to own a restaurant himself one day, so when La Finestra founder Andrea Ditta was looking for a buyer in 2003, it didn't take Jeff long to sign up! "Faz Poursohi is still a really good friend and I learned so much from him and all of his chefs over the years," he said. "But I am so happy here, cooking for my customers in my own restaurant. I really enjoy it." In 2005, Jeff took a mini-sabbatical to Italy with his family. "I visited both the front and the back of the house in many restaurants in Florence and Venice," he noted. "It was a great way to learn about the Italian menus and to see how they operate in their kitchens." While there, he took a series of photographs with a focus on "windows" since La Finestra means "the window" in Italian. Although Jeff claims to be an amateur photographer, patrons will be impressed with his gallery of Italian windows adorning the restaurant! La Finestra is available for private parties and event catering in addition to regular dining hours. Please visit www.lafinestraristorante.com for menus and information 100 Lafayette Circle, Lafayette, (925) 284-5282 Lunch Hours: Mon. thru Fri. 11:30 a.m. to 4:30 p.m. Dinner Hours Monday,Tuesday, Wednesday, Thursday and Sunday 4:30 to 9 p.m. Friday and Saturday 4:30 to 10 p.m. |
chef-owner Jeff Assadi & Tony Lavino
| “Charming La Finestra in Lafayette Well Worth Seeking Out " -SF Chronicle, Bill Staggs Dinner Menu Served From Monday to Sunday 4:30 to 9:00 Antipasti Antipasto Misto Platter of Grilled Zucchini, Eggplant, Potatoes Mushrooms and Artichokes with Balsamic and Olive Oil Marinade 11 Gamberoni all’Uva Passa Jumbo Prawns Sautéed with Pine Nuts and Raisins in a Mild Spicy White Wine Butter Sauce Over Garlic Crostini 9 Involtini di Melanzane Grilled Eggplant Rolled and Stuffed with Ricotta and Romano Cheese On a bed of Marinara Sauce 8 Polenta alla Contadina Wild Mushrooms Sautéed with Sun Dried Tomatoes in a Cream Sauce Over Grilled Polenta, Sprinkled with Parmesan Cheese 8 Malfatti Spinach and Ricotta Dumplings in a Sicilian Pesto Sauce, with Roasted Almonds 8 Salmone Affumicato Cold Smoked Salmon, Thinly Sliced and Served with Capers and Cucumber Dill Yogurt Sauce 12 Caponata alla Siciliana Roasted Eggplant and Bell Peppers with Capers, Olives in a Tomato Sauce 8 Molluschi e Mitili Cotti a Vapore Steamed Clams and Mussels in White Wine Pesto Sauce 12 Zuppe Minestrone Bianco Minestrone Soup with Canellini Beans, Spinach, Tomatoes, Zucchini and Fusilli Pasta in a Light Creamy Vegetable Broth Cup 3 Bowl 6 Porcini in Brodo Imported Porcini Mushrooms in Creamy Vegetable Broth with Garlic Bruschetta Cup 3 Bowl 6 Insalate Insalata Mista Organic Baby Greens with Dried Cranberries,Roasted Almonds and Kalamata Olives and Sliced Tomato, Tossed with Fresh Lemon and Almond Dressing 6 Insalata diCesare Crisp Heart of Romaine, an Anchovy Filet and Croutons with Caesar Dressing, Sprinkled with Parmesan Cheese 7 Insalata Caprese Buffalo Mozzarella, Sliced Tomatoes and Basil with Baby Spinach, Drizzled with Salsa Saracena 7 Insalata dell’ Erbe Sliced Tomatoes with Salsa Ericina, Feta Cheese, Roasted Walnuts and Fresh Seasonal Herbs (Cilantro, Tarragon, Mint, Italian Parsley), with Organic Baby Greens 7 Insalata di Barbabietole Oven Baked Red and Yellow Beet Salad with Organic Baby Greens and Gorgonzola Cheese, drizzled with Champagne and Orange Vinaigrette 8 Insalata Siciliana Thinly Sliced Fennel and Orange with Organic Mixed Baby Greens in an Orange Flavored Olive Oil Dressing 7 Pesce Fresco Sogliola alla Piccata Filet of Sole, Pan Seared with Lemon and Capers in White Wine, Served Over Sautéed Spinach 19 Salmone con Dill Brodo Vegetale Filet of Salmon, Seared with Anise, Dill and Tomato Vegetable Broth, Served with Grilled Polenta and Vegetables 22 Le Paste Penne alla Norma Penne Pasta with Roasted Eggplant in a Spicy Tomato Sauce 14 Fettuccine al Gambero Fettuccine Pasta Tossed with Jumbo Prawns, Oyster Mushrooms, Spinach, Tomatoes, in a light Curry Cream Sauce, Sprinkled with Parmesan Cheese 17 Cappelini Con il Pollo Cappelini Pasta with Chicken, Porcini Mushrooms and Capers in a Light Sun-Dried Tomato Cream Sauce, Sprinkled with Parmesan Cheese 14 Gnocchi ai Funghi Potato Dumplings with Wild Mushrooms, Brown Butter Sage in a Light Marinara sauce 14 Rigatoni di Parma Rigatoni Pasta with Prosciutto, Gorgonzola Cheese and Spinach in a Light Sun-Dried Tomato Cream Sauce, Sprinkled with Parmesan Cheese 14 Fusilli all’Ortolana Fusilli Pasta with Carrots, Zucchini, Artichokes and Kalamata Olives in Fresh Tomato Sauce 14 Penne Con La Salsicce Penne Pasta with Mild Spicy Italian Sausage and Mushrooms, in a Tomato Cream Sauce 15 Penne alla Carbonara Penne Pasta with Pancetta, Onions and Peas in a Rich Egg Cream Sauce 14 Ravioli del Formaggio Cheese Raviolis with Mushrooms and Sage Butter Sauce 15 Linguini Con Pettini di Mare Linguini Pasta with Sea Scallops and Mussels in a Light Cream Sun-dried Tomato Sauce 22 Fettuccine alla Puttanesca Fettuccine Pasta with Salmon, Calamari, Prawns, Olives, Capers, in a mild Spicy Tomato Sauce 19 Secondi Piatti All Entrées Served with Rosemary Roasted Potatoes, Pine nuts, Raisins and Sautéed Garlic Vegetables Gamberoni alla Diavola Jumbo Prawns Sautéed with Roasted Red and Yellow Bell Peppers and Onion in a Spicy Garlic Tomato Sauce 17 Pollo al Vino Rosso Chicken Breast Stuffed with Pancetta, Sage and Provolone Cheese in a Chianti Wine Sauce 15 Pollo Marsalese Chicken Breast Braised with Peas and Kalamata Olives With Marsala Wine and Cream Sauce 15 Costoletta di Maiale Marinated, Flame Grilled Pork Chop Stuffed with Prosciutto, Romano and Provolone Cheese 19 Vitellina con Porcini Provini Veal Sautéed with Porcini Mushrooms and White Wine Sauce 19 Vitellina Saltimbucca Provini Veal with Prosciutto, Sage and Provolone Cheese 19 Vitellina Cannelloni Chopped Provini Veal with Porcini Mushrooms and Béchamel Sauce 19 Polpettone alla La Finestra “ Meat Loaf “ Ground Beef, Ground Italian Sausage, Prosciutto di Parma, topped with Tomato Cream Sauce 17 Melanzane alla Parmigiana Thinly Sliced, Grilled Eggplant Baked in a Tomato Sauce with Provolone, Romano and Parmesan Cheese 15 Chef-Jeff Assadi |
| 100 Lafayette Circle Suite 101 Lafayette. CA 94549 Tel: (925) 284-5282 |
| RECIPE Polenta alla Contadina (Serves 4) Note -- Chef Jeff does not use exact measuring cup-type measurements. He cooks more by feel, tossing in a handful of this and a pinch of that … and the result is fabulous. I’ve tried to use measurements here, for our readers, but if you wish to taste the recipe exactly as he cooks it, it is really best to take a night on the town and dine at La Finestra! Polenta 1 cup polenta (enriched cornmeal) 3 cups water ¼ cup heavy cream 1 tablespoon crumbled “sweet” gorgonzola cheese (gorgonzola aged approximately 3 months) Pinch salt and pepper Heat water to boiling, add cream and gorgonzola cheese. Slowly add polenta, stirring or whisking all the while. Reduce heat to low and continue to cook for 30 to 40 minutes, stirring often. When very thick, turn into greased dish, such as a bread pan, until set. Chill until ready to use. Then slice into ¾ inch slices, approximately 3 inches square. Set aside, or refrigerate until ready to use. Wild Mushroom Sauce 1-2 tablespoons oil (7/8 canola oil, and 1/8 olive oil) 3 cups mushrooms, thinly sliced (combination of fresh shitake and oyster mushrooms and a little bit of dried porcini) 1-2 cloves garlic, pressed ¼-1/3 cup julienned sun dried tomatoes, packed in oil, drained ¼ cup fresh parsley, chopped Salt and pepper to taste ½ -3/4 cup heavy cream (this is a guess … adjust as you see fit for your family!) Preheat a frying pan to very hot. Add oil, then garlic and mushrooms. Cook until mushrooms begin to brown, stirring or tossing occasionally. Add sun dried tomatoes, heat and toss together. Season to taste with salt and pepper. Add parsley and cream. Cook until just until slightly thickened. Spoon over grilled polenta and garnish with freshly grated Parmesan cheese. Serve immediately. |
