La Tavola‘s annual Abbondanza menu is back again to celebrate the autumnal culinary cornucopia of central Italy’s most famous regions – Emilia-Romagna, Tuscany, Umbria and more. Created by executive chef Andrew Peterson, the Abbondanza dishes will supplement the restaurant’s regular dinner menu, with highlights including squash textures with pumpkin seed, pumpkin oil, aged scuppernong vin and whipped goat’s milk; duck ragu with farro polenta, shaved porcini and thyme; and red wine risotto with spiced muscadines and pecorino. To view the full menu and make a reservation to dine at La Tavola, please visit www.fifthgroup.com/abbondanza.
- This event has passed.
October
10
2018
