Chef Addam Buzzalini has a great menu full of unique, savory dishes planned for the October feast. The October 12 dinner will begin at 6pm, and the menu includes duck pancetta, pheasant ravioli, and roasted squab, with a black currant dessert to finish. Join chef Buzzalini and the Tavolàta crew as they toast to fall with this hearty feast!
What: Sunday Feast
Why: Game Birds
When: Sunday October 12, 6PM
Hudson Valley Foie Gras crostini with preserved peach
Warm Bloomsdale Spinach with duck pancetta, duck egg, and hazelnuts
Pheasant Ravioli with pickled butternut squash, brown butter, and saba
Hot Smoked Quail with spaghetti alla ‘Cacio e Pepe’ and lemon
Roasted Squab with speck, walnut risotto, red grapes, and pan sauce
Seared Duck Breast with puffed farro, Brussel sprouts, mostarda, and duck cracklins
Squab Livers with roasted onions and creamy polenta
Pickled Quail Eggs
Swiss Chard with sultanas and pinenuts
Black Currant sweets
Dinner will be served family style at the communal table (tavolàta) where seating is limited to 26 guests. Dinner begins at 6pm and the cost is $65 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.