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 6:30pm, 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 scroll down and click the link below, and we hope to see you on a Thursday soon!   ~love!

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Join us this Thursday for our next installment of Table’s Neighborhood Family Meal.

September 29, 2016:

-Pork Belly Empanadas with Jalapeño Cilantro Aioli

-Grilled Corn-on-the-Cob with Chili Lime Butter and Feta Cheese Crumble

-Spicy Southern Jambalaya with Beef Sausage Kielbasa, Free Range Chicken, Shrimp and Brown Rice

-Glazed Vanilla Pound Cake topped with Gran Marnier Macerated Mixed Berries and Homemade Whipped Cream

Sit down and share staff meal with our restaurant “family” here at Table!

$20 Per Person all-inclusive or

$25 Per Person including drink (Valid ID Required – Must be 21+)

https://www.giftrocker.com/secure/Order/?h=388b6aaa

First Course

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

 

FALL 2016

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

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

HALIBUT TARTARE – 15 –
heirloom tomatoes, dehydrated fine herbs, granita

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

SMOKED TROUT  – 16 –
durango peppers, corn velouté, nasturtiums

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

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

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

‘NDUJA FETTUCCINE  – 17 –
local shrimp, clams, cauliflower soffritto

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

 

 

Main Course

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

 

FALL 2016

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

HALIBUT – 30 –
cockles, merguez sausage, green lentils, heirloom eggplant

BLACK COD – 30 –
byaldi of seasonal vegetables, piignoli-sherry puree

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

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

QUATRE EPICE DUCK BREAST – 29 –
gingerbread puree, dandelion, turnips

ROASTED QUAIL – 28 –
Israeli couscous, summer squash, bacon, pomegranate molasses, marcona almonds

 

VEGETABLES

BROCCOLI RABE – 9 –

HEN-OF-THE-WOODS MUSHROOMS – 9 –

 

Dessert

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.

 

FALL 2016

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

BEAN SALAD – 13 –
string beans, fig puree, parmesan fondutta, Iberico ham

SPRING 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

ASPARAGUS “CARBONARA” – 15 –
spaghetti, pecorino, hazelnuts

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)

HALIBUT – 18 –
cockles, marquez sausage, green lentils, baba ganoush

ROASTED CHICKEN – 18-
summer 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.

FALL 2016

SUMMER 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 –

 

 

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