The March Sunday Feast at Tavolàta explores the central region of Tuscany, home to Chianti. The March 1 dinner will dive into the cuisine of Florence and the surrounding region, with a selection of salumi, a dry-aged Porterhouse steak, and hearty vegetables and legumes.

Tuscan cuisine is fairly simple, relative to the cuisine of other Italian regions, but relies on excellent ingredients like local olive oil and beef from the Chiana Valley. Chef Addam Buzzalini will present the greatest classic flavors from the region, like a garlicky seafood stew and a simple roast chicken with lemon. The dinner finishes with a classic chestnut cake. Dinner is $55 per person and as the Sunday Feasts often sell out, reservations are required.  

Where: Tavolàta
When: March 1st, 6PM
Cost: $55 Per Person

Menu

 First:

Mixed Salumi Board with winter preserves
Marinated Vegetables
Fried Artichokes with pangrattato, lemon, and aioli
Pecorino with olive oil 
Chicken Liver Crostini with fried herbs 
Assorted Crudo

Pasta:

Pappardelle with wild boar ragu
Tagliatelle with black truffle sauce

Cacciucco:

Stew of octopus, calamari, mussels, clams, and garlic

Entrée:

Char-Grilled T-Bone Steaks with olive oil, flaky salt, and cracked pepper
Lemon Roasted Chicken with fried herbs

Sides:

Corona Beans with guanciale and kale
Roasted Root Vegetables

Dessert:

Chestnut Olive Oil Cake with Meyer lemon

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 $55 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.

2015 Sunday Feasts – SAVE THE DATE

May 3 - Suckling Pig Feast
June 7 - Lamb Feast
July 12 - Seafood Feast
August 9 - Strictly Summer Vegetable Feast 
September 13 - Wild Mushroom Feast
October 4 - Small Game/Hunters Feast
November 1 – Lobster Feast
December 6 - Wagyu Beef Feast