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.

BEETROOT SOUP – 12
smoked sable fish, pickled vegetables, creme fraiche

WINTER SALAD – 13
fried bijou, squash, buckwheat, pear vinaigrette

LAMB BELLY CASSOULET – 15
chicken sausage, northern beans, pork shoulder

BURGUNDY SNAILS – 13
spinach, white bean suace, celeriac flan

POACHED FARM EGG – 12
royal trumpet puree, curry, duxelles, toast

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.

CAULIFLOWER MEUNIERE – 20
hazelnut, caper, lemon, brown butter, leek

SEA BREAM ‘EN PAPILLOTE’ – 34
steamed whole in white wine-olive oil, baby vegetables

ARCTIC CHAR – 26
winter radish salad, soy-yuzu, meyer lemon

WILD BOAR BOLOGNESE – 24
bucatini, pamesan, chive

VENISON STEW – 25
red wine braised, sweet potato puree, savoy cabbage

LE JARDINIER – mkt
chef’s daily selection

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 MOUSSE – 8
gingerbread, pomegranate gelee

PINEAPPLE UPSIDE-DOWN CAKE – 8
coconut-cilantro-frozen yogurt

PEANUT BUTTER PANNA COTTA – 10
concord grape sorbet, candied sourdough pretzel, chocolate sauce, concord grape caivar

BANANA MOUSSE – 10
toasted maple meringue, pie crust crumb, salted caramel ice cream, caramelized banana

PEAR-GINGER CHEESECAKE – 8
sour cream ice cream

RICOTTA BEIGNETS – 8
orange blossom honey

GELATO
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

GRAYSON cow, unpasteurized, soft, Virginia

BEAR HILL sheep, semi-hard, Vermont

MYCELLA sheep, blue, soft, Denmark

ST. STEPHEN cow, triple cream, soft, New York

SNOW CAMP goat and cow, soft, North Carolina


CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

SAUCISSON

SERRANO HAM

GUANCIALE

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)

SUNDAY, NOVEMBER 15, 2014
one option per course, choose between two options for 4th course

BREAKFAST PASTRY

SMOKED SALMON
caper, egg

CHICKEN JALOUSIE
puff pastry, strawberry sauce

BUTTERMILK PANCAKES
seasonal fruit, peanut buttercream, maple syrup
OR
SHRIMP & GRITS
bacon, peppers, bisque

ICE CREAM
chef’s selection

Chef's Vegetarian Menu

Enjoy our chef’s 5 course vegetarian menu for $55/person. Wine pairings are also available for an additional $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

WINTER SALAD
fried bijou, caramelized endive, squash, buckwheat, pomegranate, pear vinaigrette

POACHED FARM-HOUSE EGG
royal trumpet puree, curry, duxelles, toast

RICOTTA GNUDI
romesco sauce, brussels sprouts, spicy greens

CAULIFLOWER MEUNIERE
caper, brown butter, leak, hazelnut, lemon

OR

LE JARDINIER
jicama, vegetable petals, crosnes, arugula coulis

PINEAPPLE UPSIDE-DOWN CAKE
coconut-cilantro frozen yogurt

Tasting Menu

Offered daily, enjoy our 5 course chef’s tasting menu for $75/person. Wine pairings are available for an additional $45/person. Due to the complexity of the menu, we ask everyone at the table to take part.

WINTER SALAD
fried bijou, caramelized endive, squash, buckwheat, pomegranate, pear vinaigrette

BURGUNDY SNAILS
sweetbread crouton, spinach, white bean sauce, celeriac flan

SHRIMP
savoy cabbage, potato-leek sauce

TURBOT
seaweed-herd hollandaise, grilled leek, confit sunchoke
OR
PORK TENDERLOIN
shoulder presse, brussels sprouts, black trumpet, jus

CHOCOLATE MOUSSE
gingerbread, pomegranate gelee