Table

903 N St. NW, Washington DC 202-588-5200
MON-THU5-10pmFRI5-11pm SAT5-11pm SUN11am-2 pm, 5-10pm

Now Open

Table is open for Sunday brunch from 11 am – 2 pm. Dinner service begins at 5 pm every night. Please call 202-588-5200, email eat@tabledc.com, or visit Opentable to make your reservation.

 

Table has been named Best New Restaurant by the Washington City Paper! We are thrilled and humbled to be have earned the title – thank you to our friends and neighbors for your ongoing support.

 

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.

MUSHROOM TART – 13
grilled, roasted seasonal mushrooms, chestnut

FOIE GRAS MILLE-FEUILLE – 15
plum, serrano ham, pink-peppercorn and hazelnut

SWEET CORN VELOUTE- 12
smoked salmon belly, lemongrass, peppercorn

FALL SALAD – 13
fig, pickled Asian pear, spiced pecan, whipped camembert

MUSSELS SALAD – 14
little neck clams, sea flan, sea urchin

BEEF TARTAR – 14
bresaola, caper berries, crispy quinoa

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

Main Course

CAULIFLOWER MEUNIERE – 20
hazelnut, caper, lemon

DUCK – 32
apple risotto, sweet potato, brown-butter emulsion

BRONZINO – 34
grilled whole, julienne vegetables

RACK OF LAMB – 35
stuffed mini peppers, sorrel-ricotta

LOBSTER RAGOUT – 31
fingerling potatoes, onion, bisque sauce

SCALLOPS – 26
watercress, radishes

BEEF TENDERLOIN ROSSINI – 36
truffle sauce, paccheri, celeriac

WILD SALMON – 28
lentils, bacon, grilled zucchini, leeks

VEAL SWEETBREADS – 26
charred eggplant sauce, cherry tomato, squash

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 CREMEUX- 8
toasted marshmallow ice cream, cocoa nib tuile

PEANUT BUTTER PANNA COTTA- 8
pretzeL crust, salted caramel ice cream

STRAWBERRY COMPOTE – 8
white chocolate mousse, fennel ice cream, pink peppercorn

PASSION FRUIT CHIBOUST CREAM – 8
puff pastry tuile, carrot-ginger sauce

RICE PUDDING – 8
blackberries, blueberries, sesame poppyseed tuile

BEIGNETS – 8
ricotta, orange blossom honey

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

Cheese & Charcuterie

 

CHEESES

1 – $9 / 3 – $12 / 5 – $15

 

MARISA sheep, semi-firm, Wisconsin

TALEGGIO cow, soft, Italy

FISCALINI cow, hard, California

ROQUEFORT sheep, blue, France

GREEN HILL CAMEMBERT cow, bloomy, Georgia

HUMBOLDT FOG goat, ash center, California

 

CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

CACCIATORE

SERRANO HAM

CAPICOLLO

 

 

Brunch

NOW OPEN FOR BRUNCH SUNDAY

$35 per person for 5 courses
$48 per person for 5 courses and bottomless mimosas
(bar, tax, gratuity not included)

SUNDAY, AUGUST 31, 2014
one option per course, choose between two options for 4th course

BREAKFAST PASTRY

BELGIAN WAFFLE
summer fruit, peanut buttercream

GOAT CHEESE RAVIOLI
bolognese, chive baton

PORK BELLY & GRITS
mambo sauce, watercress, toast
OR
MILTON’S LOCAL SKIRT STEAK
potato and egg hash, bacon

ICE CREAM
chef’s selection

Meatless Monday

Offered only on Mondays, enjoy our 4 course vegetarian menu for $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

SOUP
chef’s selection

FALL GREENS
fig, pickled asian pear, spiced pecan, whipped camembert

CAULIFLOWER MEUNIERE
hazelnut, caper, lemon

RICE PUDDING
blackberries, blueberries, sesame seed tuile

Tasting Menu

Offered daily, enjoy our 4 course chef’s tasting menu for $65/person. Wine pairings are available for an additional $40/person. Due to the complexity of the menu, we ask everyone at the table to take part.

MUSSELS SALAD
little neck clams, sea flan, uni dressing

CHAPEL HILL VEAL
grilled sausage, olive, coco beans, carrot sauce

SCALLOPS
steamed, watercress sauce, turnips, radishes
Or
BEEF TENDERLOIN ROSSINI
black truffle sauce, macaroni, celery root

CHOCOLATE CREMEUX
toasted marshmallow ice cream, cocoa nib tuile

Holiday Menus

Hosting a party at your residence this Thanksgiving, Christmas eve or New Year’s eve? Bring Table’s elegance to your dinner party! Please find our menu here – for further inquiries, please email nlee@bordeaullc.com.

Thanksgiving

Join us for an all you can eat Thanksgiving feast! Available for 3 seatings: 11.30am, 1.30pm, and 3.30pm. $95/person, $35/child (12 years and above). In order to confirm your reservation, we require a credit card on file. This will only be used in case of a cancellation 48 hours within your reservation date and time, or for a no show, for $25/person.

TURKEY
mushroom gravy, lemon confit turkey gravy

CHAPEL HILL FARM BEEF TENDERLOIN
truffle jus

ROCKFISH RAGOUT
red wine sauce, melted leek

SMOKED SALMON TARTIFLETTE
grayson cheese VA, fingerling, caramelized onions

BRUSSELS SPROUTS
confit of chestnuts, smoked bacon

CARAMELIZED ENDIVE PISSALADIERE
thyme

SWEET POTATOES
persimmons puree

STUFFED APPLES
gluwine cranberries

BRAISED SQUASH
stuffed root vegetables, purple mustard

WALDORF SALAD
apple, blue cheese, spiced walnuts

POTATO GRATIN
garlic, parsley

STUFFING
sausage and cabbage, mushroom duck confit

SKILLET CORN BREAD
maple butter

GRAND PERE BREAD

DESSERT
pumpkin pie, pecan pie, crepe suzette, crepe normandie, pumpkin smores

Christmas Eve

Join us for Christmas Eve this year for our 5 course menu for $95/person. Wine pairings are available for an additional $45/person. In order to confirm your reservation, we require a credit card on file. This will only be used in case of a cancellation 48 hours within your reservation date and time, or for a no show, for $25/person.

SMOKED 64 DEGREE EGG
caviar, chives beurre blanc

GOOSE GALANTINE
foie gras, pickles, greens

NANTUCKET BAY SCALLOPS
chowder flavors, razor clams, pickled celery

HARE ROYAL
stuffed cipollini onions, persimmons
OR
STURGEON
tangerine and coriander spiced veal jus, fondant potato, onion marmalade, rapini

BUCHE DE NOEL
caramel, gingerbread ice cream

New Years Eve

Join us for Christmas Eve this year for our 5 course menu for $125/person. Wine pairings are available for an additional $45/person, and champagne pairings are available for an additional $65/person. In order to confirm your reservation, we require a credit card on file. This will only be used in case of a cancellation 48 hours within your reservation date and time, or for a no show, for $25/person.

TAYLOR BAY SCALLOP – LOBSTER CEVICHE
fennel and blood orange, caviar, endive

SHERRY DUCK CONSOMME
stuffed brussels sprouts, duck confit, daikon

TAGLIATELLE
sea urchin, poached quail egg, radicchio

SABLE FISH
salsify, black trumpets, swiss chard almond persillade
OR
VENISON LOIN
braised cabbage in lambic beer, roasted shallot pomme puree

CHAMPAGNE CLOUD
buttermilk lemon cake, chocolate sorbet