Table

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

Table Family Meal

Every fourth Thursday of the month, from 5:00pm until 6:00pm, we give you the opportunity to sit down for a glass of wine and casual offerings of some of our favorite bites and surprises from our chef.

It’s a time we can spend together with you in an informal setting before we start the evening’s service.

Tickets must be pre-purchased through GiftRocker, for $25pp all inclusive.  Just click the link below, and we hope to see you on a Thursday soon!   ~love!

 

May Table Family Meal

 

June Table Family Meal

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.

BUCKWHEAT CREPES – 13
swiss chard, pickled peaches, crispy sunchokes, parmesan tuile

GRILLED SARDINES – 14
fennel, capers, raisins, extra vecchio, lemon, pine-nuts

BEET SALAD – 12
braised and raw, chevre espuma, arugula, buttermilk poppy-seed dressing

ASPARGUS ‘CARBONARA’ – 15
spaghetti, pecorino, hazelnuts, poached egg

PEEKYTOE CRAB TOAST – 15
curried aioli, pea puree, watercress, pepperoncino

OLIVE OIL POACHED OCTOPUS – 17
heirloom bean salad, pickled celery, fennel confit

HOUSE-MADE GARGANELLI  – 20

morels, sorrel, mascarpone

 

 

 

MARKET OYSTERS – market price
six  / twelve / eighteen / twenty-four

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.

LE JARDINIER DE LEGUMES – 21
chef’s daily selection of seasonal and local vegetables

LINE CAUGHT COD – 25
brandade ravioli, red rice, broccoli rabe, castelvetrano olive puree

DAY BOAT SEA SCALLOPS – 29
roasted hen-of-the-woods mushrooms, fingerling confit, salsa verde

ROASTED AMISH CHICKEN – 28
fava beans, fiddle heads, olive oil sabayon

VEAL MILANESE – 32
violet mustard jus and pickled mustard seeds, gouda cheese, radishes, butter greens

BERKSHIRE PORK – 30
milk braised belly and roasted loin, sugar pumpkin, whiskey-cherry sauce, pepita brittle

ROASTED AND CONFIT RABBIT – 32
pickled rhubarb, rutabaga, preserved lemon yogurt, dukkah spice

 

VEGETABLES

BABY CARROTS – 9
Ghana cacao nibs, beet-coconut yogurt

CAULIFLOWER – 9
pine-nut and raisin miscela, pepperoncini

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.

 

STICKY TOFFEE PUDDING – 10
banana ice-cream, pralines

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

WILD STRAWBERRY SHORTCAKE – 10
pistachio ice-cream, mascarpone cream, rhubarb jam

RICOTTA BEIGNETS – 8
local honey

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

APPENZELLER – cow, semi-soft, Switzerland

CABRA LA MANCHA – goat, soft, cured, Maryland

MOUNTAIN BLUE – cow, blue, semi-soft, Wisconsin

WHITE ANGELIQUE – cow, aged triple cream, France

TARENTAISE – cow (raw), semi-hard, Vermont

CHARCUTERIE

1 – $5 / 2 – $10 / 3 – $15 / 4 – $18

 

CHICKEN LIVER MOUSSE – House Made

DUCK PROSCIUTTO – House Made

CHORIZO – House Made

RABBIT 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.

 

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

 

BEET SALAD    Braised and raw, chevre espuma, arugula,butter-milk poppy-seed dressing           12

 

SPRING SALAD    Mixed greens, ricotta salata, pistachios, banyuls                                            10

 

BUCKWHEAT CREPES       Swiss chard, pickled fruit, crispy sunchokes, parmesan tuile             13

 

PEEKYTOE CRAB TOAST     Pea puree, curried aioli, watercress, pepperoncino                         12

 

ASPARAGUS “CARBONARA”    Spaghetti, pecorino, hazelnuts                                                  15

 

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

 

LINE CAUGHT COD     Brandade ravioli, broccoli rabe, castelvetrano olive puree                          18

 

ROASTED CHICKEN        Spring vegetables, jus                                                                       18

 

BRAISED PORK PANINI     cipollini onions, gruyere, harissa aioli                                                15

 

BAVETTE STEAK*   Poivrade, potato fordant                                                                             22

 

 

*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 from 11am until 2pm, and Sundays from 11am until 3pm.

$15 Bottomless Mimosas

*Menu is subject to change

 

 

SPRING SALAD – 10
spicy greens, blue cheese, pickled onions, yogurt vinaigrette

RICOTTA PANCAKES – 12
local honey

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

SKIRT 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
buckwheat polenta, tomato, house-made bacon

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

 

SIDES

Buckwheat Polenta – 6

House-cured Bacon  – 6

Roasted Fingerling Potatoes – 6

Farm Egg – Poached or scrambled – 2 (each)

Ricotta Beignets – local honey – 8

 

 

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 Don at d.woodward@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!

 

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