Table

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

Current Events

img_20161205_173253

THE TABLE SANDWICH BOARD: Pork Loin Schnitzel on Pretzel Roll with mixed green salad

 

CASUAL MONDAYS @ TABLE

Here at Table, we’re trying something new.  We want to create delicious food that appeals to your senses and makes you crave something not only savory and delicious, but an experience that you wont soon forget.  Monday nights are perfect time for us to showcase delicious new items that are surprising and unique dishes to our guests.  We are debuting a new casual menu with a Table stamp of approval and want you to come in and experience a different side of our culinary skills. Come in this Monday, bring your friends and try our new dishes!

 

 

 

First Course

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

 

LATE FALL 2016

MARKET OYSTERS – market price –
six  / twelve

BUCKWHEAT CREPES – 14 –
black cabbage, cannellini beans, pickled rhubarb

BEAN SALAD – 13 –
string beans, fig puree, parmesan fonduta, iberico ham

SMOKED TROUT  – 16 –
shishito peppers, garlic puree, mushrooms

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

CRAB TOAST – 15 =
curried aioli, pea puree, watercress, peperoncino

OCTOPUS a la PLANCHA – 17 –
heirloom bean salad, pickled celery, shaved fennel

BUCATINI  – 17 –
local shrimp, cauliflower soffritto, n’duja

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

 

 

Main Course

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

 

LATE FALL 2016

LE JARDINIERE DE LEGUMES – 21 –
chef’s showcase of seasonal and local vegetables

FLUKE – 30 –
fall squash, coconut curry, sesame, crushed pistachio

BLACK COD – 30 –
root vegetable tart, pine nuts, sherry

ROASTED CHICKEN – 28 –
chicken sausage, butter beans, crayfish, farro flour gnocchi

VEAL MILANESEA – 32 –
radishes, bitter greens, gouda, violet mustard and pickled seed jus

RONAN DUCK – 29 –
gingerbread puree, dandelion greens, turnips

BERKSHIRE PORK LOIN – 26 –
brussels sprouts, concord grape jus, candied pumpkin seeds

 

SIDES 

BROCCOLI RABE – castelvetrano tapenade – 9 –

HEN-OF-THE-WOODS MUSHROOMS – fine herbs – 9 –

BRUSSEL SPROUTS – pecorino pepperoncini, local honey – 9 –

Dessert

LATE FALL 2016

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

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

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

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

CABRA LA MANCHA – goat, soft, Maryland

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

WHITE ANGELIQUE – cow, aged triple cream, France

APPENZELLER – cow, semi-soft, Switzerland

 

CHARCUTERIE

1 – $5 / 2 – $10 / 3 – $15 / 4 – $18

 

CHICKEN LIVER MOUSSE – House Made

NOLA SALAMI – House Made

CHICKEN RILLETTE – House made

AGED HAM – Chef’s daily selection

 

Lunch

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

 

LATE FALL 2016

MARKET FRESH OYSTERS* – ask about today’s selection – Market Price

BEAN SALAD – 13 –
string beans, fig puree, parmesan fonduta, iberico ham

FALL SALAD – 10 –
mixed greens, parmesan, pumpkin seeds, banyuls

BUCKWHEAT CREPES – 13 –
black cabbage, canallini, rhubarb, Parmesan tuile

PEEKYTOE CRAB TOAST – 12 –
pea puree, curried aioli, watercress, pepperoncini

LE JARDINIERE DE LEGUMES – 17 –
chef’s showcase of seasonal and local vegetables

LAMB BURGER* – 16 –
mesclun salad, green olive aioli, balsamic onion marmalade, feta   (served medium)

FLUKE – 18 –
fall squash, coconut curry, sesame, crushed pistachio

ROASTED CHICKEN – 18 –
one-half farm raised chicken, fall vegetables, jus

BRAISED PORK PANINI – 15 –
cipollini onions, gruyere, harissa aioli

BAVETTE STEAK* – 22 –
poivrade, potato fondant

 

 

*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.

LATE FALL 2016

FALL SALAD – 10 –
spicy greens, blue cheese, pickled onions, harissa aioli

RICOTTA PANCAKES – 12 –
local honey

SMOKED SALMON – 14 –
crepes, chickpeas, tahini, poached egg

STEAK AND EGGS – 18 –
scrambled eggs, salsa verde, potato rosti

BRAISED PORK PANINI – 15 –
cipollini onions, gruyere, harissa aioli

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

DUCK EGGS – 16 –
chickpea panisse, tomato, house-cured bacon

“PAIN PERDU” – 12 –
french toast casserole, caramelized bananas, maple syrup

LAMB BURGER – 16 –
mesclun salad, green olive aioli, balsamic onion marmalade, feta (served medium

-add bacon 3   -add fried egg 2

 

SIDES

CHICKPEA PANISSE – 6 –

HOUSE-CURED BACON  – 6 –

ROASTED FINGERLING POTATOES – 6 –

FARM EGG – poached or scrambled – 2 (each) –

RICOTTA BEIGNETS – local honey – 8 –

 

 

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
Mountain Blue Cow, 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!

 

© 2016 Table Restaurant