La Tavola‘s fifth annual Abbondanza menu October 3-13 celebrates the culinary cornucopia of central Italy’s most famous regions—Emilia-Romagna, Tuscany, Umbria, et al—with dishes hand-crafted by Executive Chef Brent Banda to showcase all the goodness this special area has to offer.
RIBOLLITA BRUSCHETTA soft poached farm egg and Laudemio olive oil 8
GRILLED DUCK SAUSAGE semolina gnocchi and porcini conserva 12
BEET & FARRO VERDE SALAD arugula, aged sherry vinegar, and Castelmagno cheese 8
VITELLO TONNATO braised tongue with fennel, celery leaves, arugula, and Meyer lemon 11
CAULIFLOWER SFROMATO pea tendrils, shaved celery and tangerine agrumato oil 10
COLD SMOKED VEAL SWEETBREADS celery root puree and muscadine marmellata 11
AGNOLOTTI DEL PLIN roasted pumpkin, Grano Padano brodetto, and pumpkin seed oil 16
GRILLED LAMB SCOTTADITI autumn caponata, roasted mushrooms, and red wine reduction 24
ROASTED TROUT farro piccolo, roasted beets, grilled raddichio and walnut agrodolce 21
SANGIOVESE RISOTTO braised short ribs, horseradish, thyme, and baby turnips 17
ROASTED DUCK BREAST polenta rustica, pickled apples, roasted Brussels sprouts, and pancetta 23
CHESTNUT GNOCCHI braised wild boar, chive flowers, and cacio tartufo 18
TORTE DI MELE salted caramel and Grano Padano gelato 7
I’m full just reading about and I can’t wait to order one of everything. As always, reservations are available online or by calling 404.873.5430. Alla salute!