lettuce with creamy blue cheese dress-
ing). The soup was packed with veg-
etables in a light broth. The salad had
an abundance of not-too-salty bacon
that did not overpower. Our conclu-
sion: both were a nice introduction to
our entrees.
Betto’s has an extensive menu.
We had a difficult time settling on
our entrees so while we perused the
menu, we ordered a bottle of Pinot
Noir from Rodney Strong, Russian
River. For her entrée, Judy choose
the Scallops (seared scallops, saf-
fron lemon vegetable risotto, wilted
greens and beurre blanc). Sam went
for the Grilled Salmon (wild salmon
filet with beurre blanc, saffron lemon
vegetable risotto and broccoli.) J.Chris
tried the Chicken and Prawn Picatta
(chicken and prawns sautéed with
dry white wine, butter, lemon, garlic,
capers and parsley, Campanella pasta
and hericot vert). I got caught up in the
“If all else fails, read” syndrome. I had
a craving for beef. When I saw the Beef
Stroganoff I ordered it before I read the
description, (filet mignon medallions,
mushrooms, onions, asparagus and red
wine cream sauce over tri-color cheese
tortellini topped with sour cream.). My
head was thinking of the classic Beef
Stroganoff with a heavy creamy stewed
beef and mushrooms over linguini
noodles. What I got was quite differ-
ent and a pleasant surprise. It did not
look like what my head was thinking. It
was different but good! The medallions
were large and almost a medium rare,
the broth was tasty and the tricolored
cheese tortellini a treat.
Judy’s Scallops were a nice size and
cooked to perfection. She noted that
they were “warm, sweet and succulent.”
Chicken & Prawn Picatta
Sam’s Salmon, with a splash of lemon,
was “wonderful.” They both com-
mented that the risotto accompanying
their dishes was well prepared with
tomatoes, a few wilted greens, and
just a hint of saffron. Judy makes an
exceptional risotto so her testament that
this was good was quite a compliment!
The light lemon and wine caper sauce
added a nice tang to J.Chris’ Chicken
and Prawn Picatta, which she found to
be delightful.
We ended the evening with dessert
and a freshly-brewed decaf coffee. We
settled on two favorites: Bread Pudding
(Warm bread pudding topped, bourbon
sauce and vanilla ice cream) and the
Peach Cobbler (Warm sliced peaches
covered with a pecan crust topped with
vanilla ice cream).
The bread pudding was layered and
had just the right hint of Bourbon.
The Peach Cobbler was another hit of
the evening. The peaches added just
the perfect touch of sweet fruit very
well complimented by the toasted
pecans. Both desserts were served with
ice cream and whipped cream. They
brewed a fresh pot of decaf for us.
Estevan, our maître d’ and Leo, our
waiter took excellent care of us the
whole evening. Betto’s Bistro was a treat
and well worth a return visit.
Peach Cobbler
GILROY • MORGAN HILL • SAN MARTIN
SPRING 2020
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