Table

903 N St. NW, Washington DC 202-588-5200
TUE-SUN 5-10pm Sunday Brunch 11-2pm Closed Mondays

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.

ESCAROLE SALAD – 12
calabrian chile, house-cured anchovy, bagna cauda dressing, kefalotyri cheese, crouton

BEET SALAD – 12
braised and raw, chevre espuma, arugula, buttermilk poppy-seed dressing

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

ROASTED FOIE GRAS – 30
apricot balsamic, black brioche, pistachios,

BUCKWHEAT CREPES – 13
swiss chard, pickled peaches, crispy sunchokes, parmesan tuile

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

ESCAROLE SALAD – 12
calabrian chile, house-cured anchovy, bagna cauda dressing, kefalotyri cheese, crouton

MARKET OYSTERS – 12 / 18 / 24
six / nine / twelve

LIVE SEA URCHIN PASTA CON RICCI – 17
spaghetti, jalapeno, roasted tomato

LAMB RAGOUT – 17
house-made cavatelli, smoked ricotta, chervil

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 daily selection of seasonal and local vegetables

KING SALMON – 28
crispy skin, shaved Brussels Sprouts, parsnip-saffron puree, pear cider gastrique, red wine sauce

DAY BOAT SEA SCALLOPS – 29
roasted hen-of-the-woods mushrooms, fingerling confit, dukkah spice, puffed amaranth

DRY AGED SIRLOIN OF BEEF – 36
21 dry-aged, sweetbreads, leek fondue, soubise, smoked maple syrup, jus

SEARED DUCK BREAST – 36
breast and rillettes, castelveltrano olive “risotto”, marrow, dijon, bitter greens

VEAL MILANESE – 32
violet mustard jus and pickled mustard seed, gouda cheese, radishes, arugula

ROASTED BERKSHIRE PORK LOIN – 30
milk braised shoulder and roasted loin, sugar pumpkins, whiskey-cherry sauce, pepita brittle

 

VEGETABLES

BABY CARROTS – 8
Ghana cacao nibs, beet-coconut yogurt

BRUSSELS SPROUTS – 8
pecorino, pepperonicino, honey

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.

LEMON CAKE – 8
white chocolate ganache, lemon sauce

CHOCOLATE BOMBE- 12
spiced chocolate custard, chocolate cake crumble, almonds, beet chips, whiskey cherries

BLOOD ORANGE CAKE – 10
blood orange jam and sorbet, vanilla butter cream, cornmeal almond tuile

RICOTTA BEIGNETS – 8
orange blossom 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, Englan

APPENZELLER – cow, semi-soft, Switzerland

EWEPHORIA – sheep, hard, gouda, Holland

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

PIERRE ROBERT – cow, creamy, soft, France

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

CHARCUTERIE

1 – $5 / 2 – $10 / 4 – $15

 

CHICKEN LIVER MOUSSE – House Made

DUCK PROSCIUTTO – House Made

PASTRAMI – House Made

AGED HAM – Chef’s daily selection

 

Brunch

BRUNCH is offered on Sundays, from 11am till 2pm.

$13 Bottomless Mimosas

*Menu is subject to change

FOR THE TABLE… 

RICOTTA BEIGNETS – 8

HOUSE-MADE STICKY BUN – 6

COOKIES, SCONES AND CAKE PLATE – 6

NUTELLA CREPES – 8

HOUSE MADE ICE CREAM & SORBETS – 3 / 5 / 7
1 scoop / 2 scoops / 3 scoops

 

…AND FOR ME… 

FALL SALAD – 10
spicy greens, shaved beets, chestnuts, bacon bits, smoked olive oil

SMOKED SALMON – 14
yogurt, capers, cured eggs, toast

SPICED APPLE FRENCH TOAST – 12
local apple compote, granola, whipped cream

BRIOCHE B.L.T. – 12
house-cured bacon, arugula, tomato marmalade, cupi mayo

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

DUCK CONFIT N’ GRITS – 18
maple duck confit, English cheddar, Brussels sprouts

CLASSIC BREAKFAST PLATE – 14

house-cured bacon, scrambled eggs, potato hash

 

OH, AND ADD ON…

Potato Hash Brown – 6

House-Cured Bacon  – 6

Roasted Fingerling Potatoes – 6

Poached or Scrambled Farm Eggs – 2 (each)

 

 

Chef's Tasting Experience

Enjoy our 7 course Chef’s Tasting Experience, a chef-inspired dining experience offered on Tuesday evenings 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 Chris at c.metts@TABLEDC.COM with the following information:

1) Preferred seating time (final seating available is 8:30pm)

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

Site By The General Design Co.