" Charming La Finestra inLafayette Well Worth Seeking Out "     -San Francisco Chronicle, Bill Staggs
Italian / Sicilian Restaurant
Two Locations in Bay Area Lafayette and San Ramon
Plesae send your inquires to
Lafinestraristorante@yahoo.com  (925) 519-3500
Now Open Mondays
Lunch Mon. to Fri 11:30 to 4:30 Dinner Mon. to  Sunday 4:30 to 9:00
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
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 35
people is located on the second
floor.
For booking the banquet room
please contact Jeff Assadi

925 519 3500
Private Banquet Room is
available for Birthday parties,
and Corporate Meetings Every
day.
For more information call
(925)
519-3500
Banquet Room
Banquet Room
Counter

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.

RECIPE
Polenta alla Contadina
(Serves 4)
Note -- 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.
chef-owner Jeff Assadi & Tony Lavino
“Charming La Finestra in Lafayette Well
Worth Seeking Out
"
                                                              -SF Chronicle, Bill Staggs
Lunch and Dinner Menu
Served From 11:30 am to 9:00 pm Monday to Friday
4:30 to
9:00 Saturday and Sundays
Antipasti
Antipasto Misto
Platter of Grilled Zucchini, Eggplant, Potatoes Mushrooms and
Artichokes with Balsamic
and Olive Oil Marinade       $10.95
Gamberoni all’Uva Passa
Jumbo Prawns Sautéed with Pine Nuts and Raisins in a Mild Spicy
White Wine Butter
Sauce Over Garlic Crostini       $8.95
Involtini di Melanzane
Grilled Eggplant Rolled and Stuffed with Ricotta and Romano Cheese
On a bed of Marinara Sauce      $7.95
Polenta alla Contadina
Wild Mushrooms Sautéed with Sun Dried Tomatoes in a Cream Sauce
Over
Grilled Polenta, Sprinkled with Parmesan Cheese      $7.95
Malfatti
Spinach and Ricotta Dumplings in a Sicilian Pesto Sauce, with Roasted
Almonds     $7.95
Salmone Affumicato
Cold Smoked Salmon, Thinly Sliced and Served with Capers and
Cucumber
Dill Yogurt Sauce     $10.95
Caponata alla Siciliana
Roasted Eggplant and Bell Peppers with Capers, Olives in a  Tomato
Sauce     $7.95
Molluschi e Mitili Cotti a Vapore
Steamed Clams and Mussels in White Wine Pesto Sauce     $12.95

Zuppe
Minestrone Bianco
Minestrone Soup with Canellini Beans, Spinach, Tomatoes, Zucchini
and Fusilli
Pasta in a Light Creamy Vegetable Broth
Cup     $2.50      Bowl     $4.95
Porcini in Brodo
Imported Porcini Mushrooms in Creamy Vegetable Broth with Garlic
Bruschetta
Cup     $2.95      Bowl     $5.95
Insalate
Insalata Mista
Organic Baby Greens with Kalamata Olives and Sliced Tomato, tossed
with
Lemon and Almond Dressing     $4.95
with Marinated Grilled Chicken, Mango and Dried Cranberries     $10.95
Insalata diCesare
Crisp Heart of Romaine, an Anchovy Filet and Croutons with Caesar
Dressing,
Sprinkled with Parmesan Cheese     $6.95
with Marinated Grilled Chicken     $12.95
Insalata Caprese
Buffalo Mozzarella, Sliced Tomatoes and Basil with Baby Spinach,
Drizzled with Salsa Saracena     $6.95
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     $6.95
Insalata di Barbabietole
Oven Baked Red and Yellow Beet Salad with Organic Baby Greens
and Gorgonzola
Cheese, drizzled with Champagne and Orange
Vinaigrette     $7.95
Insalata di Gambero
Grilled Marinated Jumbo Prawns with Lemon Garlic, Over Organic
Baby Greens and
Olive Oil Balsamic Dressing     $14.95
Insalata Salmone Arrosto
Roasted Salmon With Baby Spinach, Mango, Hard Boiled Eggs, Dried
Cranberries and
Pine Nuts, Tossed With Honey Mustard and
Champagne Vinaigrette    $16.95

Pesce Fresco
Sogliola alla Piccata
Filet of Sole, Pan Seared with Lemon and Capers in White Wine,
Served Over
Sautéed Spinach     $19.95
Salmone con Dill brodo vegetale
Filet of Salmon, Seared with Anise, Dill and Tomato Vegetable Broth,
Served with Grilled Polenta and Vegetables     $21.95
Le Paste
Penne alla Norma
Penne Pasta with Roasted Eggplant in a Spicy Tomato Sauce     
$12.95
Fettuccine al Gambero
Fettuccine Pasta Tossed with Jumbo Prawns, Oyster Mushrooms,
Spinach, Tomatoes,
in a light Curry Cream Sauce, Sprinkled with
Parmesan Cheese     $14.95
Cappelini Con il Pollo
Cappelini Pasta with Chicken, Porcini Mushrooms and Capers in a Light
Sun-Dried Tomato Cream Sauce, Sprinkled with Parmesan Cheese     
$12.95
Gnocchi ai Funghi
Potato Dumplings with Wild Mushrooms in a Brown Butter Sage
Sauce     $12.95
Rigatoni di Parma
Rigatoni Pasta with Prosciutto, Gorgonzola Cheese and Spinach in a
Light Sun-Dried
Tomato Cream Sauce, Sprinkled with Parmesan Cheese     $12.95
Fusilli all’Ortolana
Fusilli Pasta with Carrots, Zucchini, Artichokes and Kalamata Olives in a
Fresh Tomato Sauce     $12.95
Penne Con La Salsicce
Penne Pasta with Mild Spicy Italian Sausage and Mushrooms, in a
Tomato Cream Sauce     $12.95
Penne alla Carbonara
Penne Pasta with Pancetta, Onions and Peas in a Rich Egg Cream
Sauce   $12.95
Ravioli del Formaggio
Cheese Raviolis with Mushrooms and Sage Butter Sauce     $12.95
Linguini Con Pettini di Mare
Linguini Pasta with Sea Scallops and Mussels in a Light Cream
Sun-dried Tomato Sauce     $19.95
Fettuccine alla Puttanesca
Fettuccine Pasta with Salmon, Calamari, Prawns, Olives, Capers, in a
mild
Spicy Tomato Sauce     $19.95
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     $14.95
Pollo al Vino Rosso
Chicken Breast Stuffed with Pancetta, Sage and Provolone Cheese
in a Chianti Wine Sauce     $12.95
Pollo Marsalese
Chicken Breast Braised with Peas and Kalamata Olives With Marsala
Wine
and Cream Sauce     $12.95
Costoletta di Maiale
Marinated, Flame Grilled Pork Chop Stuffed with Prosciutto, Romano
and Provolone Cheese     $17.95
Vitellina con Porcini
Provini Veal Sautéed with Porcini Mushrooms and White Wine Sauce    
$17.95
Vitellina Saltimbucca
Provini Veal with Prosciutto, Sage and Provolone Cheese     $17.95
Vitellina Cannelloni
Chopped Provini Veal with Porcini Mushrooms and Béchamel Sauce     
$17.95
Polpettone alla La Finestra
“ Meat Loaf “ Ground Beef, Ground Italian Sausage, Prosciutto di
Parma, topped
with Tomato Cream Sauce     $16.95
Melanzane alla Parmigiana
Thinly Sliced, Grilled Eggplant Baked in a Tomato Sauce with
Provolone,
Romano and Parmesan Cheese     $12.95

                                                                            Chef-Jeff Assadi
100 Lafayette Circle Suite 101
Lafayette. CA  94549
Tel: (925) 284-5282
2065 San Ramon Valley Blvd
San Ramon, CA 94583
Tel: (925) 820-6969