Now Open

Table is NOW OPEN 7 DAYS A WEEK FOR DINNER & SUNDAY BRUNCH . Please call 202-588-5200 or email eat@tabledc.com to make your reservation.

 

Table has been named Best New Restaurant by the Washington City Paper! We are thrilled and humbled to be have earned the title – thank you to our friends and neighbors for your ongoing support.

 

Since I began my career, it’s been a dream of mine to open a chef’s table style restaurant that evolves daily with new dishes for my guests. It’s a place where my team and I are not restricted by a menu that only changes seasonally.

My hope is that this restaurant offers a welcoming table where guests come and enjoy a great experience and relax with friends, and that it becomes a place that many call ‘home.’

- Chef Frederik de Pue

 

“…Wraps diners in a warm embrace of gracious service and fragrant aromas”

– Tom Sietsema of The Washington Post

First Course

Table’s menus change frequently to take advantage of the best seasonal ingredients the market has to offer. This is a sample menu reflective of the style and flavors of the restaurant.


SOUP – mkt
chef’s selection

SNAILS – 13
lemongrass, soy, tapioca, shrimp

BEETS – 12
blood orange, pecan tart, ricotta

LAMB CARPACCIO – 14
cucumber roulade, piquillo pepper, raison mostarda

TIGER PRAWNS – 14
salsify, black garlic sauce

STUFFED SQUID – 13
prosciutto, swiss-chard, piperade sauce

QUAIL – 14
poached apple, lentils, hazelnut-coffee emulsion

MUSHROOMS – 11
royal trumpet, poached eggs, toast

MARKET OYSTERS – 9 / 12 / 18
three / six / nine

Second Course

ROOT BOWL – 18
winter vegetables, purple mustard

PORK CHEEKS – 24
vegetable dumplings, bacon-dashi, grilled enoki mushrooms

BRANZINO EN PAPILLOTE – 34
whole, fennel, olives, preserved lemon

COQ AU VIN – 22
mushrooms, bacon, thyme, potato puree

WILD BASS – 27
rapini, brussels sprouts, rapini-garlic emulsion

NEW YORK STRIP – 38
aged, marble potatoes, red wine sauce

STEELHEAD TROUT – 27
salsa verde, salsify, pearl onions

LOCAL BLUE CRAB – 29
savoy cabbage stuffed, sauce americaine, coppa

VENISON OSSO BUCCO – 31
orange-braised, spaetzle

Dessert

Table’s menus change frequently to take advantage of the best seasonal ingredients the market has to offer. This is a sample menu reflective of the style and flavors of the restaurant.

BOMBE – 9
mocha mousse, red eye gelee, cornflake crunch

BROWN BUTTER CHESS PIE – 8
praline cream, pear sorbet

CHEESECAKE MOUSSELINE – 8
graham cracker financier, blood orange sorbet

LEMON CURD – 8
st. germain sponge, mint syrup, black tea meringue

VANILLA RICE PUDDING – 8
bruleed, sesame-poppy seed tuile

RICOTTA FRITTERS – 8
orange blossom honey

GELATO
one scoop – 2
two scoops – 4
three scoops – 6

Cheese & Charcuterie

 

CHEESES

1 – $9 / 3 – $12 / 5 – $15

 

PETIT BASQUE sheep, firm, France

TALEGGIO cow, soft, Italian

FISCALINI cow, hard, California

GREAT HILL BLUE cow, blue, Massachusetts

GREEN HILL CAMEMBERT cow, bloomy, Georgia

MERRY GOAT ROUND goat, soft, Maryland

 

CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

SAUCISSON NOLA, chili pepper

SERRANO HAM

COPPA, cured, pork shoulder

 

 

Brunch

NOW OPEN FOR BRUNCH SUNDAY

$35 per person for 5 courses
$48 per person for 5 courses and bottomless mimosas
(bar, tax, gratuity not included)

SAMPLE MENU
one option per course, choose between two options for 4th course

BREAKFAST PASTRY

KALE SALAD
brown butter vinaigrette, pear, radish, pumpkin seed

PORK CHEEK BOLOGNESE
ricotta, gnudi, spinach

CREPES & LOX
house smoked salmon, maple cream cheese
OR
EGGS BENEDICT
potato hash, poached egg, bacon hollandaise

SORBET
chef’s selection

Meatless Monday

Offered only on Mondays, enjoy our 4 course vegetarian menu for $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

SAMPLE MENU

MUSHROOMS
royal trumpet, poached egg, toast

BEETS
blood orange, pecan tart, ricotta

ROOT BOWL
winter vegetables, purple mustard

VANILLA RICE PUDDING
bruleed, sesame-poppy seed tuile

Tasting Menu

Offered daily, enjoy our 4 course chef’s tasting menu for $65/person. Wine pairings are available for an additional $40/person. Due to the complexity of the menu, we ask everyone at the table to take part.

SAMPLE MENU

SOUP
chef’s selection

SNAILS
lemongrass, soy, tapioca, shrimp

WILD BASS
rapini, brussels sprouts, rapini-garlic emulsion
OR
PORK CHEEKS
vegetable dumplings, bacon-dashi, grilled enoki mushrooms

VANILLA RICE PUDDING
bruleed, sesame-poppy seed tuile

Easter Brunch Menu

Happy Easter! Join us for a 4 course brunch on April 20, from 11am-2pm. Please note, this will be the only menu offered.

SAMPLE BRUNCH MENU
$55/person, bottomless mimosas for an additional $13/person

ASPARAGUS CHARLOTTE
maryland blue crab, chives, vodka coulis

EGGS BENEDICT
choice of smoked salmon, bacon or spinach
served with black truffle hollandaise, toasted muffin

SPRING LAMB ROULADE
shaved fennel salad, olives, preserved lemon

CHOCOLATE EGG