gmhTODAY 30 gmhTODAY April June 2020s | Page 101

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 gmhtoday.com 101