Table

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

Current Events

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THE TABLE SANDWICH BOARD: Pork Loin Schnitzel on Pretzel Roll with mixed green salad, now part of our lunch menu

 

2017 Winter Restaurant Week Jan 30th – Feb 5th

We will offer our RW menu for lunch Tuesday – Friday, 1/31 – 2/3, 11:30a till 2:00p.

We will offer our RW menu for dinner Monday – Thursday, 1/30 – 2/2, 5p till 10p.

 

 

 

 

 

 

 

 

 

 

First Course

Our menu changes frequently to highlight the best seasonal ingredients the market has to offer.

FIRST COURSE

MARKET OYSTERS – six / twelve (MP)

DUTCH BABY – chanterelle mushrooms, parmesan espuma, chervil (14)

SQUASH SALAD – citrus mostarda, chestnuts, spicy farm greens (13)

SMOKED TROUT – shishito peppers, mushrooms, garlic parsley puree (16)

BRAISED LAMB RIBS – snow pea salad, harissa, preserved lemon, horseradish (15)

CRAB TOAST – watercress, peperoncino, curried aioli, pea puree (15)

OCTOPUS a la PLANCHA – heirloom beans salad, pickled celery, shaved fennel (17)

BLACK RICE – squid and its ink, preserved lemon, garlic, chili (15)

 

 

Main Course

MAIN COURSE

La JARDINIERE de LEGUMES – chef’s showcase of seasonal and local vegetables (21)

FLUKE – winter squash, coconut curry, sesame, crushed pistachio (30)

BLACK SEA BASS – chestnuts, braised cabbage, salsify, sherry (30)

ROASTED CHICKEN – chicken sausage, lima beans, crayfish, gnocchi (28)

VEAL MILANESA – radishes, turnips, appenzeller, violet mustard jus (32)

ROHAN DUCK  – root vegetable ragout, turmeric, yogurt (29)

BERKSHIRE PORK LOIN – brussels sprouts, pumpkin seeds, quince (26)

 

SIDES

BROCCOLI RABE – green olive tapenade (9)

BRUSSELS SPROUTS – pecorino, peperoncinio, local honey (9)

HEN-OF-THE-WOODS – fine herbs (9)

Dessert

RICOTTA BEIGNETS – local honey, powdered sugar (8)

STICKY TOFFEE PUDDING – banana ice-cream, pralines (10)

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

CHOCOLATE CARAMEL TART – tres leches ice cream, devil’s food cake (10)

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

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

CANNONBALL – goat, soft, Indiana

GREAT HILL – cow, blue, semi-soft, Massachusets

WHITE ANGELIQUE – cow, aged triple cream, France

APPENZELLER – cow, semi-soft, Switzerland

 

CHARCUTERIE

Each / $5

 

POULTRY LIVER MOUSSE

NOLA SALAMI

AGED HAM

 

Each / $21

Jamon Iberico de Bellota

 

 

Lunch

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

APPETIZERS

MARKET OYSTER* -six / twelve – MP

TOMATO LENTIL SOUP – san marzano tomatoes, french lentils, pistachios (8)

WINTER SALAD – mixed greens, parmesan, pumpkin seeds, banyuls (10)

CRAB TOAST- pea puree, curried aioli, watercress, peperoncini (12)

 

SANDWICHES

EGGPLANT PANINI – mozzarella, grilled eggplant & tomato, mint, ciabatta (15)

BLACKENED FISH – crispy onion, pickle, harrisa aioli, ciabatta (18)

PORK LOIN SCHNITZEL – appenzeller, brussels sprouts slaw, violet mustard, pretzel bread (18)

TABLE CLASSIC – cheddar, sautéed onion, table sauce, brioche (16)

LAMB BURGER – feta, balsamic onion marmalade, olive aioli, brioche  (16)

(all burgers served medium)

 

ENTREES

LA JARDINIERE de LEGUMES – chef’s showcase of seasonal and local vegetables  (17)

BAVETTE STEAK – poivrade, seasonal vegetables (22)

 

 

*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 and Sundays from 10:30 AM until 2:30 PM.

APPETIZERS

STEEL CUT OATS – oats, dried fruits, hazelnuts, pecans (8)

TOMATO LENTIL SOUP – san marzano tomatoes, pistachio, tahini (8)

WINTER SALAD – parmesan, pumpkin seeds, banyuls, mixed greens (10)

MAINS

TABLE FRY-UP – eggs, pork belly, beans, mushrooms, toast (14)

SMOKED SALMON – poached egg (in the shell), capers, creme fraiche, brioche (14)

SHAKSHUKA – red pepper & tomato ragout, farm egg, toast (14)

DUCK EGGS – polenta, bacon, smoked tomato jam (16)

STEAK & EGGS – scrambled farm eggs, salsa verde, potato rosti (18)

EGGPLANT PANINI – grilled eggplant, gruyere, aioli, ciabatta  (15)

TABLE CLASSIC – aged cheddar, sautéed onion, table sauce, brioche (16)

LAMB BURGER – feta, balsamic onion marmalade, green olive aioli, brioche (16)

(ALL BURGERS SERVED MEDIUM / ADD BACON +$3 / ADD FRIED EGG +$2)

FOR THE TABLE

BEIGNETS – local honey, powered sugar (8)

‘PAIN PERDU’ – french toast casserole, brûlée bananas, maple syrup (12)

DUTCH BABY – candied bacon, pistachios (11)

 

SIDES

FARM EGG – poached in the shell or scrambled (2)

HOUSE CURED BACON  (6)

ROASTED FINGERLING POTATOES  (6)

 

 

 

THE VIOLET HOUR

Table DC presents: THE VIOLET HOUR (5- 7pm)

Happy Hour available @ the bar and patio

WHITE

Soave, La Fiera $5
(Italy, Veneto, 2015)

RED

Grenache & Syrah, Los Dos $5
(Spain, Campo de Borja, 2014)

BEER & SHOT

Denizens Czech-Style Pilsner (16oz) & $8
Old Grand Dad Whiskey (1oz)

RAIL DRINKS $5
(Gin, Tequila, Whiskey & Vodka)

PANINI $4
heirloom tomatoes, gruyere, smoked tomato jam

DEVILED EGGS & SMOKED SALMON $ 3.5
smoked salmon, caper berry, bagnacauda

SMOKED CANDIED PISTACHIOS $5

CHEESE $10
Cabra la Mancha Sheep, hard, Spain
Great Hill Blue, blue, semi-soft, Massachusetts
Appenzeller Cow, semi-hard, Switzerland

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 us at eat@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!

 

© 2017 Table Restaurant