Table

903 N St. NW, Washington DC 202-588-5200
MON-THU11:30am-2pm, 5-10pmFRI11:30am-2pm, 5-11pm SAT5-11pm SUN11am-2 pm, 5-10pm

Now Open

Table is now open weekdays for lunch from 11:30 am – 2 pm & and Sunday brunch from 11 am – 2 pm. Dinner service begins at 5 pm every night. Please call 202-588-5200, email eat@tabledc.com, or visit Opentable to make your reservation.

 

Table has been named Best New Restaurant by the Washington City Paper! We are thrilled and humbled to be have earned the title – thank you to our friends and neighbors for your ongoing support.

 

Since I began my career, it’s been a dream of mine to open a chef’s table style restaurant that evolves daily with new dishes for my guests. It’s a place where my team and I are not restricted by a menu that only changes seasonally.

My hope is that this restaurant offers a welcoming table where guests come and enjoy a great experience and relax with friends, and that it becomes a place that many call ‘home.’

- Chef Frederik de Pue

 

“…Wraps diners in a warm embrace of gracious service and fragrant aromas”

– Tom Sietsema of The Washington Post

First 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.


SOUP – mkt
chef’s selection

YELLOW TAIL SASHIMI – 13
yuzu, lychee, radish, chartreuse dressing

BURRATA FLATBREAD – 12
arugula, cherry tomato, lemon basil

CHAPEL HILL VEAL – 13
grilled sausage, olive, coco beans, carrot sauce

FOIE GRAS MILLE-FEUILLE – 15
sweet cherries, Serrano ham, hazelnut

SOFT SHELL CRAB – 15
pan seared, frisee, salsa creole, remoulade

WILD BOAR RILLETTES – 12
onion marmalade, belgian dark ale mostarda

GRILLED AVOCADO – 13
job’s tears, red onion, jalapeno, ginger dressing

MARKET OYSTERS – 9 / 12 / 18
three / six / nine

Main Course

ARTICHOKES – 20
barigoule gratin, oyster mushrooms, fava beans, carrots

PIG TAIL ORECCHIETTE PASTA- 22
parmesan chardonnay sauce, corn, peas, arugula

GRILLED BRONZINO – 34
whole, piperade salad

SQUAB – 36
pan roasted, seasonal mushrooms, green peas, jus de cuisson

WILD BASS – 27
yellow tomato saffron sauce, roasted cauliflower, pearl onion

MILTON LOCAL’s RIB EYE – 41
bordelaise sauce, abalone mushroom, vol-au-vent with creamed swiss chard

WILD SALMON – 29
grilled leek, asparagus, carrot, bone marrow sauce

GRILLED OCTOPUS – 24
aji amarillo, purple potatoes, peruvian olive sauce, lime

VEAL SWEETBREADS – 26
charred eggplant sauce, cherry tomato, summer squash

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 CREMEUX- 8
toasted marshmallow ice cream, cocoa nib tuile

CHESS PIE – 8
brown butter custard, praline cream, vanilla ice cream

STRAWBERRY COMPOTE – 8
white chocolate mousse, fennel ice cream, pink peppercorn

BANANA CLAFOUTI – 8
strawberry ice cream, pretzel crumbs

RICE PUDDING – 8
blackberries, blueberries, sesame poppyseed tuile

BEIGNETS – 8
ricotta, orange blossom honey

GELATO
one scoop – 2
two scoops – 4
three scoops – 6

Cheese & Charcuterie

 

CHEESES

1 – $9 / 3 – $12 / 5 – $15

 

MARISA sheep, semi-firm, Wisconsin

TALEGGIO cow, soft, Italy

FISCALINI cow, hard, California

ROQUEFORT sheep, blue, France

GREEN HILL CAMEMBERT cow, bloomy, Georgia

HUMBOLDT FOG goat, ash center, California

 

CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

CACCIATORE

SERRANO HAM

CAPICOLLO

 

 

Brunch

NOW OPEN FOR BRUNCH SUNDAY

$35 per person for 5 courses
$48 per person for 5 courses and bottomless mimosas
(bar, tax, gratuity not included)

SAMPLE MENU
one option per course, choose between two options for 4th course

BREAKFAST PASTRY

POACHED SHRIMP
mustard greens, grilled apricots, snap peas

BOLOGNESE
pasta, poached egg

BANANA STUFFED FRENCH TOAST
blueberries, peanut buttercream
OR
SKIRT STEAK
potato pepper hash, grilled enoki

ICE CREAM
chef’s selection

Meatless Monday

Offered only on Mondays, enjoy our 4 course vegetarian menu for $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

CHILLED SEASONAL SOUP
chef’s selection

ARTICHOKE GANACHE
asparagus, seasonal mushrooms

GRILLED AVOCADO
job’s tears, red onion, jalapeno, ginger dressing

BANANA CALFOUTI
strawberry ice cream, pretzel crumbs

Lunch

Table is now open for LUNCH! Open Monday-Friday, 11.30am – 2pm, please make your reservations by calling 202-588-5200, or via Opentable.


FIRST COURSE

SOUP – mkt
chef’s selection

WILD BOAR RILLETTES – 12
onion marmalade, belgian dark ale mostarada

MARKET OYSTERS – 9 / 12/ 18
three / six / nine

YELLOW TAIL SASHIMI – 13
yuzu, lychee, radish, chartreuse dressing

SOFT SHELL CRAB – 15
pan seared, frisee, salsa creole, remoulade

HALLOUMI WATERMELON SALAD – 12
mint-lime dressing, prosciutto


MAIN COURSE

MILTON LOCAL’S SKIRT STEAK – 26
bordelaise sauce, vol-au-vent with creamed swiss chard

ASPARAGUS – 18
aged red wine dressing, stuffed zucchini, swiss chard pesto

GIANT PRAWNS – 24
coco bean salad, preserved lemon, carrot sauce

GRILLED BRONZINO- 34
whole, piperade salad

GRILLED OCTOPUS – 24
aji amarillo, olive sauce, purple potatoes

Tasting Menu

Offered daily, enjoy our 4 course chef’s tasting menu for $65/person. Wine pairings are available for an additional $40/person. Due to the complexity of the menu, we ask everyone at the table to take part.

WILD BOAR RILLETTES
onion marmalade, belgian dark ale mostarda

SOFT SHELL CRAB
pan seared, frisee, salsa creole, remoulade

VEAL SWEETBREAD
charred eggplant sauce, cherry tomato, summer squash
OR
WILD BASS
yellow tomato saffron sauce, roasted cauliflower, pearl onion

CHOCOLATE CREMEUX
toasted marshmallow ice cream, cocoa nib tuile

Summer Restaurant week

Join us for Restaurant Week, starting Monday, August 11 till Sunday, August 24. Please note, this will be the only menu offered during these 2 weeks.

 

Lunch: $20.14 for 1st Course & Main Course OR Main Course & Dessert

 

First Course
choice of
GRILLED HALLOUMI
watermelon, confit of cherry tomatoes, mint-lime dressing
CHILLED SUMMER SOUP
chef’s selection
TOMATO NAPOLEON
prosciutto di parma, tomatogrette
NICOISE SALAD
tuna, farm egg, green beans

Main Course
choice of
BRAISED PORK BELLY
brown ale mustard sauce, panisse, succotash
GRILLED ARCTIC CHAR
garden zucchini, salsa verde, sorrel
MUSSELS
smoked potatoes, lemongrass verbena broth, ginger mustard
GRILLED HANGER STEAK
bone marrow sauce, job’s tears risotto (+$10)

Dessert
Ice Cream Cart

 

Dinner: $35.14 for 3 courses

 

First Course
choice of
GRILLED HALLOUMI
watermelon, confit of cherry tomatoes, mint-lime dressing
CHILLED SUMMER SOUP
chef’s selection
TOMATO NAPOLEON
prosciutto di parma, tomatogrette
NICOISE SALAD
tuna, farm egg, green beans
SALMON TIRADITO
crispy quinoa, grilled avocado, cilantro

Main Course
choice of
BRAISED PORK BELLY
brown ale mustard sauce, panisse, succotash
GRILLED ARCTIC CHAR
garden zucchini, salsa verde, sorrel
MUSSELS
smoked potatoes, lemongrass verbena broth, ginger mustard
GRILLED HANGER STEAK
bone marrow sauce, job’s tears risotto (+$10)
RICOTTA RAVIOLI
ratatouille, charred eggplant sauce, green wall basil

Dessert
Ice Cream Cart