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.

BEETROOT SOUP – 11
smoked sable fish, pickled vegetables, crème fraîche

WINTER SALAD – 13
fried bijou, squash, buckwheat, pomegranate, pear vinaigrette

LAMB BELLY CASSOULET – 13
chicken sausage, northern beans, pork shoulder

BURGUNDY SNAILS – 13
orecchiette pasta, puntarella, oyster mushrooms, parsley soubise, toast

FUKUOKA FISH MARKET CEVICHE – 14
ocean greens, star fruit, cilantro, blood orange, crispy quinoa

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

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.

CAULIFLOWER MEUNIERE – 20
brown butter, lemon, caper, leek, hazelnut

DORADE ‘EN PAPILLOTE’ – 34
steamed whole in white wine-olive oil, baby vegetables

CHERRY BLOSSOM CHERRY PICKS INSPIRATION – 19
mackerel, turnip puree, sapporo broth, braised radish, smoked potato, homemade egg noodle

LAMB BELLY CASSOULET – 26
chicken sausage, northern beans, pork shoulder

VENISON STEW – 25
red wine braised, sweet potato puree, savoy cabbage

LE JARDINIER – mkt
chef’s daily selection

NY STRIP ‘ROSEDA FARMS’ – 38
dry-aged, red wine sauce, roasted fingerling potatoes

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.

CHOCOLATE MOUSSE – 8
gingerbread, pomegranate gelee

PINEAPPLE UPSIDE-DOWN CAKE – 8
coconut-cilantro-frozen yogurt

PEANUT BUTTER PANNA COTTA – 10
concord grape sorbet, candied sourdough pretzel, chocolate sauce, concord grape caivar

BANANA MOUSSE – 10
toasted maple meringue, pie crust crumb, salted caramel ice cream, caramelized banana

PEAR-GINGER CHEESECAKE – 8
sour cream ice cream

RICOTTA BEIGNETS – 8
orange blossom honey

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

Cheese & Charcuterie

CHEESES

1 – $9 / 3 – $12 / 5 – $15

 

CHANDOKA goat and cow, semi-hard, Wisconsin

GRAYSON cow, unpasteurized, soft, Virginia

BEAR HILL sheep, semi-hard, Vermont

MYCELLA sheep, blue, soft, Denmark

ST. STEPHEN cow, triple cream, soft, New York

SNOW CAMP goat and cow, soft, North Carolina


CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

SAUCISSON

SERRANO HAM

GUANCIALE

Brunch

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

$13 Bottomless Mimosas

SAVORY OFFERINGS

HOUSE MADE YOGURT – 8
pepita-apricot granola

SMOKED SALMON – 13
avocado mousse, caper berries, egg, toast

WINTER SALAD – 12

EGGS BENEDICT – 11
poached egg, hollandaise, ham

TARTIFLETTE – 12
raclette cheese, potatoes, bacon

WAFFLES – 14
peanut buttercream, maple syrup, fruit

CREPE – 14
braised pears, goat cheese, spiced pecans, lavender honey

CROQUE MADAME – 15
grilled pork belly, gruyere sandwich, fried egg, mornay

CHICKEN JALOUSIE – 15
puff pastry, greens, strawberry sauce

RICOTTA GNUDI – 14
grilled baby romaine, romesco, brussels sprouts

 

SIDES

Potato Hash 4

Duck Sausage 6

Breakfast Bread 5

Roasted Fingerling Sweet Potatoes – Rosemary 5

Breakfast Pastry 6

Fruit 6

 

SWEET ENDINGS

BEIGNETS – 8
orange-blossom honey

CHOCOLATE CAKE FOR 2 – 13
chocolate buttermilk cake, sour cream ice cream, berries

STICKY BUN – 6
cinnamon, caramel

PINEAPPLE UPSIDE-DOWN CAKE – 8
coconut-cilantro frozen yogurt

HOUSE CRAFTED ICE CREAM & SORBETS - 2 / 4 / 6
1 scoop / 2 scoops / 3 scoops

Chef's Vegetarian Menu

Enjoy our chef’s 5 course vegetarian menu for $55/person. Wine pairings are also available for an additional $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

WINTER SALAD
fried bijou, caramelized endive, squash, buckwheat, pomegranate, pear vinaigrette

BEETROOT SOUP
puff pastry, crème fraîche, pickled vegetables

RICOTTA GNUDI
romesco sauce, brussels sprouts, spicy greens

CAULIFLOWER MEUNIERE
caper, brown butter, leak, hazelnut, lemon

OR

CELERIAC EN CROUTE
butternut squash, black trumpet mushroom sauce

CHOCOLATE STOUT PUDDING
hazelnut sponge cake, candied black pepper hazelnuts, chocolate-malt chocolate-chip ice cream

Grand Tasting Menu

Offered daily, enjoy our 5 course Grand Tasting menu for $75/person. Wine pairings are available for an additional $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

WINTER SALAD
fried bijou, caramelized endive, squash, buckwheat, pomegranate, pear vinaigrette

BEETROOT SOUP
puff pastry, crème fraîche, pickled vegetables, smoked sablefish

SHRIMP SAUSAGE
scallop, braised cabbage, potato-leek sauce

FUKUOKA FISH MARKET CATCH
Chef’s daily inspiration
OR
QUAIL A L’ORANGE
roasted potato, puntarella, orange gastrique

PEANUT BUTTER PANNA COTTA
concord grape sorbet, grape caviar, candied sourdough pretzel

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