Omnivore Atlanta

La Tavola Trattoria will offer its annual “Tomatofeast” menu July 29-Aug. 8. This is the seventh time the restaurant has offered the menu, which features four appetizers and six entrees. The dishes may be bought separately or are available for $29 as a three-course prix-fixe menu with vanilla panna cotta for dessert.

Here is Executive Chef Craig Richards’ menu. All dishes feature local heirloom tomatoes:

APPETIZERS:
CHILLED BRANDYWINE TOMATO SOUP pickled cucumbers, chili oil $5.50
GRILLED EGGPLANT SALAD plum tomatoes, buffalo mozzarella, arugula $6.50
POACHED GEORGIA SHRIMP avocado, tomatoes, Calabrian chilies, basil $8.50
CRISPY PIG’S TROTTER frisee and plum tomato preserve $8.50

ENTREES:
TOMATO CONSERVA & SHEEP’S MILK RICOTTA RAVIOLI marjoram and pine nuts $15.50
GNOCCHETTI tomatoes, house made fennel sausage, Pecorino Sarda $16
BUCATINI tomatoes, anchovies, mint, Parmigiana, black pepper $15
BLACK HALIBUT acqua pazza with chilies and herbs $19
GRILLED SKIRT STEAK tomato and bread salad, mostard, Parmigiana $20
COFFEE & PAPRIKA?RUBBED ROASTED PORK SPARE RIBS tomatoes, polenta $17

DESSERT:
VANILLA PANNA COTTA tomato?pineapple jam $6.50

I’ve tried this several years and have always enjoyed it. Call 404-873-5430 for a reservation.

Bookmark to:

We checked out La Tavola Trattoria a few nights ago, since they are celebrating their 10th anniversary and were offering a $29 prix-fixe menu. It’s a three-course selection of the restaurant’s all-time favorites. But ended up ordering my favorites from the regular menu — this beet salad and seafood stew.

Wayne did order from the special menu — carpaccio, fregola with Littleneck clams and bread pudding for dessert.

We sat in a corner of the restaurant so dark we couldn’t read the menu or see what we were eating in detail, much less snap decent pics. But the meal was great.

The special lasts a couple days more, ending June 27. In fairness, you should do the math on the special menu because, unless you’re dying for dessert, you’ll likely spend less ordering a la carte.

(Photos by Cliff Bostock)

Bookmark to: