Happenings

Abbondanza

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!

ANTIPASTI

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

PRIMI

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

SECONDI

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

Make your reservation to try this special menu.