Table

903 N St. NW, Washington DC 202-588-5200
TUE–FRI LUNCH & DINNER   |   SAT–SUN BRUNCH & DINNER   |   Closed MON

Table Family Meal

Every fourth Thursday of the month, from 5:00pm until 6:30pm, we give you the opportunity to sit down for a glass of wine and casual offerings of some of our favorite bites and surprises from our chef.

It’s a time we can spend together with you in an informal setting before we start the evening’s service.

Tickets must be pre-purchased through GiftRocker, for $25pp all inclusive.  Just click the link below, and we hope to see you on a Thursday soon!   ~love!

 

 

June Table Family Meal

 

JULY TABLE FAMILY MEAL

 

 

First Course

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

BUCKWHEAT CREPES – 14
swiss chard, pickled peaches, crispy sunchokes, black cabbage

HALIBUT TARTARE -15
heirloom tomatoes, dehydrated fine herbs, granita

BEAN SALAD – 13
string beans, fig puree, Parmesan fondutta, Iberico ham

ASPARGUS ‘CARBONARA’ – 15
spaghetti, pecorino, hazelnuts, poached egg

PEEKYTOE CRAB TOAST – 15
curried aioli, pea puree, watercress, pepperoncino

OLIVE OIL POACHED OCTOPUS – 17
heirloom bean salad, pickled celery, fennel confit

HOUSE-MADE GARGANELLI  – 20
chanterelles, sorrel, mascarpone

 

 

 

MARKET OYSTERS – market price
six  / twelve / eighteen / twenty-four

Main 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.

LE JARDINIER DE LEGUMES – 21
chef’s showcase of seasonal and local vegetables

HALIBUT – 30
cockles, merguez sausage, green lentils, heirloom eggplants

BLACK SEA BASS – 29
sunchokes, cranberry beans, vadouvan

ROASTED AMISH CHICKEN – 28
beans, rillette, olive oil sabayon

VEAL MILANESE – 32
violet mustard jus and pickled mustard seeds, gouda cheese, radishes, bitter greens

ROHAN DUCK BREAST- 28
preserved lemon puree, peas, dried tomatoes

ROASTED QUAIL – 28
Israeli couscous, summer squash, bacon, pomegranate molasses, marcona almonds

 

VEGETABLES

BROCCOLI RABE – 9

HEN-OF-THE-WOODS MUSHROOMS – 9

ASPARAGUS GRATINEE – 9

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.

 

STICKY TOFFEE PUDDING – 10
banana ice-cream, pralines

LEMON OLIVE OIL CAKE – 9
coconut sorbet, matcha tea streusel

RICOTTA BEIGNETS – 8
local honey

HOUSE MADE ICE CREAMS & SORBETS
one scoop – 3
two scoops – 5
three scoops – 7

Cheese & Charcuterie

CHEESES

1 – $5 / 3 – $12 / 5 – $18 / 6 – $21

 

KILCHURN – cow, cheddar, semi-hard, England

APPENZELLER – cow, semi-soft, Switzerland

MANCHEGO – sheep, semi-hard, cured, Spain

MOUNTAIN BLUE – cow, blue, semi-soft, Wisconsin

BRILLAT-SAVARIN – cow, aged triple cream, France

TARENTAISE – cow (raw), semi-hard, Vermont

CHARCUTERIE

1 – $5 / 2 – $10 / 3 – $15 / 4 – $18

 

CHICKEN LIVER MOUSSE – House Made

DUCK PROSCIUTTO – House Made

CHORIZO – House Made

RABBIT RILLETTE – House made

AGED HAM – Chef’s daily selection

 

Lunch

We are now open for lunch from 11:30am until 2:00pm Tuesday through Friday.

 

MARKET FRESH OYSTERS* – ask about today’s selection – Market Price

 

BEEN SALAD – 13
string beans, fig puree, Parmesan fondutta, Iberico ham

 

SPRING SALAD – 10
mixed greens, Parmesan, pumpkin seeds, banyuls

 

BUCKWHEAT CREPES – 13
black cabbage, canallini, rhubarb, Parmesan tuile

 

PEEKYTOE CRAB TOAST – 12
pea puree, curried aioli, watercress, pepperoncini

 

ASPARAGUS “CARBONARA” – 15
spaghetti, pecorino, hazelnuts

 

LE JARDINIERE DE LEGUMES – 17
Chef’s showcase of seasonal and local vegetables

 

LAMB BURGER* – 16
mesclun salad, green olive aioli, balsamic onion marmalade, feta   (served medium)

 

SEA BASS – 18
cockles, marquez sausage, green lentils, baba ganoush

 

ROASTED CHICKEN – 18
summer vegetables, jus

 

BRAISED PORK PANINI – 15
cipollini onions, gruyere, harissa aioli

 

BAVETTE STEAK* – 22
poivrade, potato fondant

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness.

Brunch

BRUNCH is offered on Saturdays from 10:30am until 2:30pm and Sundays from 10:30am until 2:30pm.

*Menu is subject to change

 

SUMMER SALAD – 10
spicy greens, blue cheese, pickled onions, harissa aioli

RICOTTA PANCAKES – 12
local honey

SMOKED SALMON – 14
crepes, chickpeas, tahini, poached egg

STEAK AND EGGS – 18
scrambled eggs, salsa verde, potato rosti

BRAISED PORK PANINI – 15
cipollini onions, gruyere, harissa aioli

SHASHUKA – 14
red pepper and tomato ragout, poached egg, hollandaise, toast

DUCK EGGS – 16
chickpea panisse, tomato, house-cured bacon

“PAIN PERDU” – 12
french toast casserole, caramelized bananas, maple syrup

 

SIDES

CHICKPEA PANISSE – 6

HOUSE-CURED BACON  – 6

ROASTED FINGERLING POTATOES – 6

FARM EGG – poached or scrambled – 2 (each)

RICOTTA BEIGNETS – local honey – 8

 

 

Chef's Tasting Experience

Enjoy our 7 course Chef’s Tasting Experience, a chef-inspired dining experience offered on Tuesday evenings only, priced at $95/person.

Wine pairings are available for an additional $55/person. Due to the complexity and seasonality of the menu, it will change weekly.

 

If you are interested in booking the Chef’s Tasting Experience, please email Don at d.woodward@tabledc.com with the following information:

1) Preferred seating time (final seating available is 8:30pm), and number in your party

2) Your full name and telephone number

3) Dietary Restrictions/Allergies

4) Any special requests, or information regarding a celebratory dinner

5) Your interest in the optional wine pairings

 

*Reservations must be booked at a minimum of 48 hours in advance based on availability.

 

We hope to host you soon!

 

© 2016 Table Restaurant