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

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.

HALIBUT “CARPACCIO” – 15
artichokes barigoule, crispy artichokes, gremolata, tangerine leaf

STUFFED SQUID – 13
fregula, rocket, piquillo pepper, black olive oil, red pepper jam

BUCKWHEAT CREPES – 12
swiss chard, bing cherries, crispy sunchokes, parmesan tuile

PEEKYTOE CRAB TOAST – 11
curried aioli, pea puree, watercress

BURRATA “SFORMATO” – 14
macedoine of summer vegetables, rhubarb chutney and puree, banyuls vinegar

RYE GNOCCHI – 18
fricasse of softshell crab, morel mushrooms, peas

CAVATELLI “PRIMAVERA” – 13
lemon olive oil, ricotta cheese, summer vegetables

FAVA BEAN RAVIOLI – 17
lobster, creme fraiche, szechuan pepper

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.

BLACK SEA BASS – 24
corn, mussel jus and saffron sabayon, wild spinach

WILD STRIPED BASS – 28
clams, bagna cauda vinaigrette, baby eggplant, riso beans

SCALLOPS – 26
beet coconut yogurt, dukkah, puffed amaranth, farro

NY STRIP ‘ROSEDA FARMS’, MONKTON, MD – 36
dry-aged, red wine sauce, roasted fingerling potatoes

LE JARDINIER DE LEGUMES – 18
chef’s daily selection

VEAL BELLY – 30
braised, ricotta gnudi, sweet corn, sugar snap peas, jus

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

ROASTED RABBIT – 28
confit leg, mustard jus and seeds, Dante cheese, scarlet turnips

 

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 – 8
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

WHITE CHOCOLATE SPRING LEMON MOUSSE – 10
pepita granola, raspberry-yuzu sorbet, macerated raspberries

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

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 – $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.

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)

WHITE ASPARAGUS SOUP – 11
shaved baby vegetables

SPRING SALAD – 10
kale, spring greens, gruyere cheese, strawberries, balsamic

BURRATA SALAD – 14
olive dressing, chicory, serrano ham, olive persillade

CHILLED POACHED SHRIMP – 13
frisee, shaved fennel-avocado mousse, radish, tobiko

BEEF TARTARE – 14
egg, pickles, potato tots, parmesan cheese

GUINEA HEN RILLETTE – 11
chardonnay onions, house-made ale braised mustard seed, grilled toast

 

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

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

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

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

FISH TACOS – 13
halibut, pickled vegetables, jalapeno, ginger, radish, fish sauce gastrique

 

SWEET ENDINGS

RICOTTA BEIGNETS – 6

CHEF’S SELECTION OF PASTRIES – 6

MADELEINES – 4

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

SAVORY OFFERINGS

HOUSE MADE YOGURT – 8
pepita-apricot granola

SPRING SALAD – 10
kale, spring greens, gruyere cheese, strawberries, ramp, balsamic

BURATTA SALAD – 14
serrano ham, olive dressing, chicory

 

RICOTTA GNUDI – 14
romesco sauce, grilled ramps

FUNNEL CAKES – 13
peanut butter cream, maple syrup, fruit

EGGS BENEDICT – 13
puff pastry, broccoleaf, hollandaise, serrano ham, poached egg

TARTIFLETTE – 13
raclette cheese, potatoes, bacon

CREPE – 14
braised pears, goat cheese, spiced pecans, lavender honey

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

STEAK AND EGGS – 18
pork shoulder steak, poached egg, roasted fingerling potatoes

 

SIDES – 6

Potato Hash / Country Pork Sausage / Breakfast Breads / Roasted Fingerling Sweet Potatoes / Breakfast Pastry / 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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