October 16, 2019
La Tavola‘s annual Abbondanza menu runs October 16-29 and celebrates the autumnal culinary cornucopia of central Italy’s most famous regions—Emilia-Romagna, Tuscany, Umbria and more.
The dishes, which are available in addition to most of the regular menu, will be hand-crafted by Executive Chef Jonathan Beatty to showcase all the goodness this special terroir has to offer.
Check out the full menu!
Burrata shaved brussels sprouts, charred apple, candied walnuts, fiore sardo
Charred octopus fall squash panelle, sicilian mussel and chickpea ragu
Salt roasted beets pistachio, pickled sultanas, taleggio vinaigrette
Local greens stone fruits, pumpkin seed, aged goat cheese, pumpkin oil vinaigrette
Cauliflower pecorino soup duck sausage, broccoli rabe, lemon oil
Seared venison carpaccio orange, arugula, horseradish crema, pomegranate vinegar
Agnolotti fennel pollen ricotta, wild boar ragu, bronze fennel puree, parmigiano reggiano
Potato gnocchi wild mushrooms, melted leeks, taleggio fonduta, black truffle
Squid ink fusilli ruby red shrimp, sepia ragu
Risotto acorn squash puree, charred butternut squash, pumpkin seed gremolata, aged goat cheese
Seared quail butternut squash caponata, sugo di anatra
Braised beef cheek celery root, brown butter, caramelized seckle pear, saba
Roasted cauliflower steak porcini polenta, salsa sacciatore
Monkfish osso bucco winter vegertable farrotto, roasted tomato saffron brodo