Now Open
Table is NOW OPEN and accepting reservations online.
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.
SPRING ONION & POTATO SOUP – 10
DUCK RILLETE – 13
potato chips, cornichons, frisee
TABLE GARDEN SALAD – 12
olive balsamic, goat cheese, pickled vegetables
SPANISH SARDINES – 13
cured and grilled preparations
oyster, pickled daikon kimchi puree
parsley cream, leeks
STUFFED HEARTS OF PALM – 12
eggplant, red bell pepper mousse
GRILLED OCTOPUS – 14
baby romaine, ramps, orange gastrique
MARKET OYSTERS – 9 / 12 / 18
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.
THE ASPARAGUS – 18
spinach flan, broken tomato vinaigrette, corn shoots
BONE IN PORK – 32
bbq sauce, spring succotash
DORADE EN PAPILLOTE – 38
julienne vegetables
ROSEDA FARMS DRY AGED BEEF – 29
watercress, braised carrot
GUINEA HEN – 22
baby fennel, mango poivrade, basil
chef’s daily selection
SABLEFISH – 28
fava puree, grape and caper vierge
GRILLED ARCTIC CHAR FILET – 24
baby greens, sorrel salsa verde
CAVATELLI – 22
clams, mussels, tarragon jus, yellow corn
LAMB LOIN – 34
white lentils, jalepeno, jus de cuisson
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.
RICOTTA FRITTERS – 7
orange blossom honey
SAVORY PEAR TART – 7
sage caramel
HOT CHOCOLATE MOUSSE – 8
ameretti cherry gelato
APPLE & BLUEBERRY CRUMBLE – 7
cinnamon gelato
COFFEE BUDINO – 7
almond milk spuma
GELATO
one scoop – 2
two scoops – 4
three scoops – 6
Cheese & Charcuterie
CHEESES
1 – $9 / 3 – $12 / 5 – $15
P’TIT BASQUE sheep, semi-soft, France
CHIMAY cow, soft, Belgian
COMPTE cow, hard, France
BIG WOODS BLUE sheep, blue, Minnesota
HIDDEN FALLS sheep/cow, soft, Minnesota
HUMBOLDT FOG goat, soft, California
CHARCUTERIE
1 – $9 / 3 – $12 / 5 – $15
SAUCISSON D’ALSACE
DUCK PROSCUITTO
SAUCISSON NOLA, chili pepper
PROSCUITTO AMERICANO LA QUERCIA
COPPA, cured
Brunch
NOW OPEN FOR BRUNCH SATURDAY & SUNDAY
$34 per person
Includes pastries, first course and main course options
(bar, tax, gratuity not included)
SWEET PASTRIES
FOR THE TABLE
honey baked danish
fruit tea bread
nutella brioche
FIRST
GARDEN CHOPPED SALAD
farm and boston lettuce, onion, salami, egg, cucumber, house vinaigrette
SMOKED SALMON
crème fraîche, capers, brioche
YOGURT PARFAIT
house made granola with fruit
WARM DUCK SALAD
frisee, lardon, orange gastrique
POACHED LAUGHING BIRD SHRIMP
shaved fennel, avocado, carrot sauce
SIDES
soft scrambled eggs – 2.50
Logan’s sausage 2 kinds – 4.50
toasted brioche – 2.50
bacon – 3.50
MAIN
GRILLED ARCTIC CHAR
watercress salad, grapefruit vinaigrette, raddish
BAKED EGG EN COCOTTE
mustard cream sauce, mushrooms, chard, fine herbs
BUCKWHEAT CREPES
caramelized pears, walnuts, goat cheese, truffle honey
TWO EGGS ANY STYLE
bacon, toast, potato cake
STUFFED FRENCH TOAST
peanut butter, banana, seasonal fruit
GLAZED SHORT RIBS AND EGGS
hotel butter, succotash, watercress
CROQUE MONSIEUR OMELET
sharp cheddar, béchamel, ham, hearts of palm
SPRING GELATO ($2 / SCOOP)
chef’s selections