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

BUCKWHEAT SALAD – 13
fried bijou, caramelized endive, red kitten spinach, pomegranate, pear vinaigrette

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

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

MACKEREL CEVICHE – 14
ocean greens, star fruit, cilantro, caracara orange, crispy quinoa, radish

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 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

ALASKAN HALIBUT – 34
pan-seared, french white asparagus, spring garlic-daikon radish sauce, miner’s lettuce

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

LE JARDINIER – MKT
chef’s daily selection

NY STRIP ‘ROSEDA FARMS’ – 36
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 STOUT PUDDING – 8
hazelnut sponge cake, candied black peppered hazelnuts, chocolate malt-chocolate chip ice cream

WHITE CHOCOLATE POMELO MOUSSE – 10
hazelnut sponge cake, candied black peppered hazelnuts, chocolate malt-chocolate chip ice cream

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

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

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

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

Lunch

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

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.

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

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

BEETROOT SOUP – 11
smoked sablefish, pickled vegetables, crème fraiche

SPRING SALAD – 12
fried bijou, squash, buckwheat, pomegranate, pear vinaigrette

BREADS AND SPREADS – 12
babaganoush, pipperade, ricotta, salsa verde

BURRATA SALAD – 15
fried bijou, squash, buckwheat, pomegranate, pear vinaigrette

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

LAMB TARTARE – 14
potato tots, traditional garnishes

CHARCUTERIE SANDWICH – 18
grilled country bread, liver mousse, serrano ham, saucisson, egg, dijon, market greens

CHICKEN JALOUSIE – 10
baked in puff pastry, strawberry sauce, chicory

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

GRILLED DORADE – 24
olive oil-white wine emulsion, market greens

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

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

 

SWEET ENDINGS

RICOTTA BEIGNETS – 8

CHEF’S SELECTION OF PASTRIES – 6

MADELEINES – 6

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH – 8

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

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

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 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.

BUCKWHEAT SALAD
fried bijou, caramelized endive, red kitten spinach, 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

BANANA PUDDING
toasted maple meringue, pie crust crumble, salted caramel ice cream, caramelized banana

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.

BUCKWHEAT SALAD
fried bijou, caramelized endive, red kitten spinach, pomegranate, pear vinaigrette

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

SHRIMP SAUSAGE
scallop, braised cabbage, potato-leek sauce

ALASKAN HALIBUT
pan-seared, french white asparagus, spring garlic-daikon radish sauce, miner’s lettuce
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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