Table

903 N St. NW, Washington DC 202-588-5200
TUE-SUN 5-10pm Sunday Brunch 11-2pm Closed Mondays

Valentine's Weekend 2016

Our regular menu will not be offered or available Friday 12 through Sunday 14 February.

We will be offering a prix-fixe Five-Course Dinner Experience for $75 per person, including a complimentary signature Champagne Cocktail.

The entire Valentine’s Weekend Menu can also be ordered a la carte. Prices are indicated (in parentheses).

Items may change between now and next week-end, depending on availability of certain ingredients, and weather conditions in various sourcing locations.

 

First Course  *choice of

Oysters with Olive Oil Sabayon green apple mignonette  ($12)  Add Caviar $15

Escarole Salad bagna cauda, calabrian chile  ($12)

 

Second Course  *choice of

Garganelli winter squash “agro dolce”, pommery mustard, chicory ($16)

Pappardelle  wild mushrooms and mascarpone ($16)

 

Third Course*

Day Boat Sea Scallops  coconut and beet yogurt, “hen of the woods” mushrooms,

endive marmalade ($29)

Cauliflower Miscela  currants, pine nuts, capers, sweet onion ash, pepperoncino ($18)

 

Fourth Course *choice of

21-day-aged Sirloin potatoes rosti, turnips, ‘bernaise reduction’ ($36) Add Foie Gras $30

Ora King Salmon crispy skin, shaved Brussels sprouts, parsnip-saffron puree, red wine sauce ($28)

Le Jardiniere de Legumes chef’s showcase of seasonal and local vegetables ($21)

 

Fifth Course  *choice of

Chocolate Budino Plate for 2 spiced chocolate custard, cake crumble, almonds, beet chips, whiskied cherries ($10)

Valentine’s Plate For 2 hazelnut raspberry linzer cookies, chocolate truffles, pink peppercorn meringue($10)

 

*Consuming raw or undercooked meat, fish, shellfish, eggs or unpasteurized cheese may increase your risk of foodborne illness.

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.

ESCAROLE SALAD – 12
calabrian chile, house-cured anchovy, bagna cauda dressing, kefalotyri cheese, crouton

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

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

ROASTED FOIE GRAS – 30
apricot balsamic, black brioche, pistachios,

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

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

ESCAROLE SALAD – 12
calabrian chile, house-cured anchovy, bagna cauda dressing, kefalotyri cheese, crouton

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

LIVE SEA URCHIN PASTA CON RICCI – 17
spaghetti, jalapeno, roasted tomato

LAMB RAGOUT – 17
house-made cavatelli, smoked ricotta, chervil

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

KING SALMON – 28
crispy skin, shaved Brussels Sprouts, parsnip-saffron puree, pear cider gastrique, red wine sauce

DAY BOAT SEA SCALLOPS – 29
roasted hen-of-the-woods mushrooms, fingerling confit, dukkah spice, puffed amaranth

DRY AGED SIRLOIN OF BEEF – 36
21 dry-aged, sweetbreads, leek fondue, soubise, smoked maple syrup, jus

SEARED DUCK BREAST – 36
breast and rillettes, castelveltrano olive “risotto”, marrow, dijon, bitter greens

VEAL MILANESE – 32
violet mustard jus and pickled mustard seed, gouda cheese, radishes, arugula

ROASTED BERKSHIRE PORK LOIN – 30
milk braised shoulder and roasted loin, sugar pumpkins, whiskey-cherry sauce, pepita brittle

 

VEGETABLES

BABY CARROTS – 8
Ghana cacao nibs, beet-coconut yogurt

BRUSSELS SPROUTS – 8
pecorino, pepperonicino, honey

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.

LEMON CAKE – 8
white chocolate ganache, lemon sauce

CHOCOLATE BOMBE- 12
spiced chocolate custard, chocolate cake crumble, almonds, beet chips, whiskey cherries

BLOOD ORANGE CAKE – 10
blood orange jam and sorbet, vanilla butter cream, cornmeal almond tuile

RICOTTA BEIGNETS – 8
orange blossom 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, Englan

APPENZELLER – cow, semi-soft, Switzerland

EWEPHORIA – sheep, hard, gouda, Holland

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

PIERRE ROBERT – cow, creamy, soft, France

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

CHARCUTERIE

1 – $5 / 2 – $10 / 4 – $15

 

CHICKEN LIVER MOUSSE – House Made

DUCK PROSCIUTTO – House Made

PASTRAMI – House Made

AGED HAM – Chef’s daily selection

 

Brunch

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

$13 Bottomless Mimosas

*Menu is subject to change

FOR THE TABLE… 

RICOTTA BEIGNETS – 8

HOUSE-MADE STICKY BUN – 6

SCONES – 6

LEMON POUND CAKE – 8

 

…AND FOR ME… 

FWINTERALL SALAD – 10
spicy greens, shaved beets, hen-of-the-woods mushrooms, croutons, smoked olive oil

SMOKED SALMON – 14
yogurt, capers, cured eggs, toast

CHOCOLATE CARAMEL FRENCH TOAST – 12
chocolate ganache, salted caramel, whipped cream

BRIOCHE B.L.T. – 12
house-cured bacon, arugula, tomato marmalade, cupi mayo

SHASHUKA – 14
red pepper and tomato ragout, poached egg, hollandaise, toast

DUCK CONFIT N’ GRITS – 18
maple duck confit, English cheddar, Brussels sprouts

CLASSIC BREAKFAST PLATE – 14

house-cured bacon, scrambled eggs, potato hash

 

OH, AND ADD ON…

Potato Hash Brown – 6

House-Cured Bacon  – 6

Roasted Fingerling Potatoes – 6

Poached or Scrambled Farm Eggs – 2 (each)

 

 

Chef's Tasting Experience

Enjoy our 7 course Chef’s Tasting Experience, a chef-inspired dining experience offered on Tuesday 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.

 

If you are interested in booking the Chef’s Tasting Experience, please email Chris at c.metts@TABLEDC.COM with the following information:

1) Preferred seating time (final seating available is 8:30pm)

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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