Table

903 N St. NW, Washington DC 202-588-5200
TUE-FRI11:30am-2pm, 5-10pm SAT 5-10pm SUN11am-2 pm, 5-10pm Closed MONDAYS

Summer Restaurant Week 2015

Table will be participating in Restaurant Week August 17th – 23rd, offering three courses for $35. Market oysters and cheese and charcuterie will still be available.

COURSE ONE

BOUCHOT MUSSELS TOAST (Supplement $8 for Peekytoe Crab Toast)
curried aioli, pea puree, watercress, pepperoncino

CAVATELLI “PRIMAVERA”
lemon olive oil, ricotta cheese, summer vegetables

HAND PULLED MOZZARELLA
macedoine of summer vegetables, rhubarb chutney and puree, banyuls vinegar

 

COURSE TWO

HANGER STEAK (Supplement $12 for New York Strip)
leek fondue, soubise, house smoked maple

AMISH CHICKEN
sumac, sofrito braised romano beans, house cured pancetta, smoked tomato puree

TILE FISH (Supplement $15 for Day Boat Sea Scallops)
beet coconut yogurt, dukkah, puffed amaranth, farro, snow peas

La Jardiniere de Legumes
Chef’s Showcase of Seasonal and Local Vegetables

 

VEGETABLES 

CARROTS – 8
cacao nibs, coconut milk yogurt

ROMANESCO CAULIFLOWER – 8
currants, pine nuts, capers, pepperoncino

 

DESSERT

BAKED PEACH POCKET
vanilla ice cream

SUMMER FRUIT TART
(Supplement $2 for A La Mode)

CHOCOLATE CAKE
hazelnut feuilletine

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.

WILD STRIPED BASS “CARPACCIO” – 16
artichokes barigoule, crispy artichokes, gremolata, tangerine leaf

STUFFED SQUID – 14
fregola, rocket, piquillo pepper, black olive oil, red pepper jam

BUCKWHEAT CREPES – 13
swiss chard, blackberries, crispy sunchokes, parmesan tuile

MUSSEL TOAST – 12
curried aioli, pea puree, watercress, pepperoncino

HOUSE-CURED SPANISH MACKEREL – 14
heirloom  tomatoes, pickled cucumber, pickled onion, bottarga, sauce vierge

GRILLED KEFALOTYRI CHEESE – 15
black garlic, brown butter nage, roasted peppers, heirloom cherry tomatoes

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

 

CAVATELLI “PRIMAVERA” – 16
lemon olive oil, ricotta cheese, summer vegetables

ROCK SHRIMP RAVIOLI – 18
fava beans, creme fraiche, urfa biber, lobster broth

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.

JAPANESE SEA BASS – 26
corn, mussel jus and saffron sabayon, wild spinach

GOLDEN TILE FISH – 24
clams, bagna cauda vinaigrette, baby eggplant, riso beans

DAY BOAT SEA SCALLOPS – 26
beet-coconut yogurt, dukkah, puffed amaranth, farro

LA FRIEDA SIRLOIN OF BEEF – 32
21 dry-aged, sweetbreads, leek fondue, soubise, smoked maple syrup, jus

AMISH CHICKEN – 24
sumac, roasted tomato compote, sunchoke puree, lemon confit, parisian gnocchi

VEAL MILANESE – 30
violet mustard jus and pickled mustard seed, appenzeller cheese, turnips, arugula

VEAL BELLY – 28
sheep ricotta gnudi, sweet corn, peas, veal jus

LE JARDINIER DE LEGUMES – 18
chef’s daily selection

 

VEGETABLES

CARROTS – 8
Ghana cacao beans, coconut milk yogurt, cardamom

ROMANESCO CAULIFLOWER – 8
currants, pine nuts, capers

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 STOUT PUDDING – 10
hazelnut sponge cake, candied black peppered hazelnuts, chocolate malt-chocolate chip ice cream

GREEK YOGURT PANNA COTTA – 10
macerated local strawberries, hibiscus fluid gel, local strawberry ice cream, buttermilk biscuits

SALTED WATERMELON – 10
compressed watermelon, watermelon-mint sorbet, lime yogurt mousse, lime shortbread cookie, micro cilantro

SUMMER PEACHES – 10
streusel with thyme, peach foam, vanilla ice cream, blueberry reduction, candied pecans

RICOTTA BEIGNETS – 8
orange blossom honey

HOUSE MADE ICE CREAMS & SORBETS
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

LANGRES cow, wash-rind, France

DANTE sheep, semi-hard, Wisconsin

MYCELLA sheep, blue, soft, Denmark

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

WABASH CANNONBALL goat, soft, Indiana

CHARCUTERIE

1 – $5 / 2 – $10 / 4 – $15

 

CHICKEN LIVER MOUSSE – House Made

DUCK PROSCIUTTO – House Made

SAUCISSON – Chef’s Daily Selection

SERRANO HAM

Lunch

LUNCH is offered Tuesday – Friday from 11:30am to 2:00pm.

Table’s beautifully crafted bistro-style lunch menu will change seasonally, highlighting our fresh and seasonally focused ingredients and concept. This is a sample menu reflective of the style and flavors of the restaurant.

 

‘BISTRO FIXE’ – Choose Two Savory, One Sweet – 25

 

MARKET OYSTERS – 9 / 12 / 18
3 / 6 / 9

CHEESE & CHARCUTERIE – 9 / 12 / 15
1 / 3 / 5 (see menu)

GREEN GAZPACHO – 11
tomatillo, avocado

SUMMER SALAD – 10
spicy greens, emmental cheese, garlic scape, balsamic

WATERMELON SALAD – 13
watercress, smoked cheese, dukkah spice, pepperocini vinagrette

 

CAVATELLI PRIMAVERA – 13
lemon olive oil, ricotta, summer vegetables

LAMB BURGER – 17
brioche bun, jalapeno sauce, oyster mushrooms, market greens

PORK SANDWICH – 18
shoulder-grilled, dijon, pickle, cheese, market greens

‘STEAK FRITES’ – 17
Painted Hills Farm bistro filet, thyme roasted fingerlings, red wine sauce

JAPANESE BASS – 16
corn, wild spinach, lemon, creme fraiche

 

SWEET ENDINGS

RICOTTA BEIGNETS – 6

HOUSE MADE BANANA BREAD- 6

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH – 4

HOUSE CRAFTED ICE CREAM & SORBETS – 2 / 4 / 6
one scoops / two scoops / three scoops

 

Brunch

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

$13 Bottomless Mimosas

 

SUMMER SALAD – 10
spicy greens, emmental cheese, black raspberries, garlic scapes, balsamic

SMOKED SALMON – 14
lemon creme fraiche, caper berries, dill, toast

TARTIFLETTE – 13
taleggio cheese, bacon, potatoes, caramelized onion

EGGS BENEDICT – 13
puff pastry, spinach, hollandaise, Surryano ham, poached egg

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

TARTIFLETTE – 13
raclette cheese, potatoes, bacon

STEAK AND EGGS – 18
Painted Hills Farm bistro filet, poached egg, thyme-roasted fingerling potatoes

FRENCH TOAST – 13
bananas, berries, whipped cream

BUCKWHEAT CREPE – 14
local berries, goat cheese, spiced pecans, stoner apiary honey

 

SIDES – 6

Potato Hash / House-Made Bacon / House-Smoked Pastrami / Roasted Fingerling Sweet Potatoes / House-Made Yogurt / Breakfast Breads / Fresh Fruit

 

SWEET ENDINGS

RICOTTA BEIGNETS – 8

CHEF’S SELECTION OF PASTRIES – 6

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

Chef's Tasting Table

Enjoy our 7 course Chef’s Tasting Table, a chef-inspired dining experience offered at our Chef’s Counter on Friday and Saturday 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 and won’t be printed until the day of your dinner.

 

We will offer two 6:00 PM seatings and two 8:30 PM seatings for up to three guests per table.

 

If you are interested in booking one of the Chef’s Tasting Tables, please reach out to Erika Kauder at E.KAUDER@TABLEDC.COM. Reservations must be booked at a minimum of 48 hours in advance based on availability.

 

Please include your preferred day (Friday or Saturday), proposed date, preferred seating time (6:00 PM or 8:30), and your full name and telephone number within the reservation request.

 

We hope to host you soon!

 

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