Tavolata Sunday Feast: Roasted Duck

Tavolàta chef Brian Clevenger has put together an entirely duck-centric menu for the next installment of his popular monthly Sunday Feast dinner series on April 21st. He’ll be cooking duck four ways and finishing it off with a strawberry dessert.

When: Sunday April 21st, 2013 6PM Where: Tavolata Why: Ducks! Cost: $60 per person

April Sunday Feast Menu

First: Foie Gras with Rainier cherry, watercress, and almond Duck Tenderloin with duck egg, frisee, and saba

Second: Duck Confit with potato gnocchi, English Peas, and crème fraîche

Third: Whole Roasted Duck with kumquat and sage

Sides: Brown butter polenta with grilled carrots and rosemary

Dessert: Strawberry Crostata with mascarpone gelato

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 $60 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.

2013 Sunday Feasts

May 19 – Suckling Pig (returns!) June 2 – Garden Vegetables and Wild Mushrooms July 7 – Wagyu Beef August 4 – Southern Italy September 8 – Local Salmon October 6 – Braised Meats November 3 – Shellfish December 8 – Lobster