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
Where: Tavolàta
When: Sunday October 12, 6PM
Reservations: 206.838.8008

Menu

First Course

Hudson Valley Foie Gras crostini with preserved peach
Warm Bloomsdale Spinach with duck pancetta, duck egg, and hazelnuts

Second Course

Pheasant Ravioli with pickled butternut squash, brown butter, and saba
Hot Smoked Quail with spaghetti alla ‘Cacio e Pepe’ and lemon

Third Course

Roasted Squab with speck, walnut risotto, red grapes, and pan sauce
Seared Duck Breast with puffed farro, Brussel sprouts, mostarda, and duck cracklins

Sides

Squab Livers with roasted onions and creamy polenta
Pickled Quail Eggs
Swiss Chard with sultanas and pinenuts

Dessert

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.