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.

WILD STRIPED BASS “CARPACCIO” – 16
artichokes barigoule, crispy artichokes, gremolata, tangerine leaf

STUFFED SQUID – 14
fregola, rocket, piquillo pepper, black olive oil, red pepper jam

BUCKWHEAT CREPES – 13
swiss chard, blackberries, crispy sunchokes, parmesan tuile

MUSSEL TOAST – 12
curried aioli, pea puree, watercress, pepperoncino

HOUSE-CURED SPANISH MACKEREL – 14
heirloom  tomatoes, pickled cucumber, pickled onion, bottarga, sauce vierge

GRILLED KEFALOTYRI CHEESE – 15
black garlic, brown butter nage, roasted peppers, heirloom cherry tomatoes

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

 

CAVATELLI “PRIMAVERA” – 16
lemon olive oil, ricotta cheese, summer vegetables

ROCK SHRIMP RAVIOLI – 18
fava beans, creme fraiche, urfa biber, lobster broth

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.

JAPANESE SEA BASS – 26
corn, mussel jus and saffron sabayon, wild spinach

GOLDEN TILE FISH – 24
clams, bagna cauda vinaigrette, baby eggplant, riso beans

DAY BOAT SEA SCALLOPS – 26
beet-coconut yogurt, dukkah, puffed amaranth, farro

LA FRIEDA SIRLOIN OF BEEF – 32
21 dry-aged, sweetbreads, leek fondue, soubise, smoked maple syrup, jus

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

VEAL MILANESE – 30
violet mustard jus and pickled mustard seed, appenzeller cheese, turnips, arugula

VEAL BELLY – 28
sheep ricotta gnudi, sweet corn, peas, veal jus

LE JARDINIER DE LEGUMES – 18
chef’s daily selection

 

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 – 10
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

SALTED WATERMELON – 10
compressed watermelon, watermelon-mint sorbet, lime yogurt mousse, lime shortbread cookie, micro cilantro

SUMMER PEACHES – 10
streusel with thyme, peach foam, vanilla ice cream, blueberry reduction, candied pecans

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 – $5 / 2 – $10 / 4 – $15

 

CHICKEN LIVER MOUSSE – House Made

DUCK PROSCIUTTO – House Made

SAUCISSON – Chef’s Daily Selection

SERRANO HAM

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)

GREEN GAZPACHO – 11
tomatillo, avocado

SUMMER SALAD – 10
spicy greens, emmental cheese, garlic scape, balsamic

WATERMELON SALAD – 13
watercress, smoked cheese, dukkah spice, pepperocini vinagrette

 

CAVATELLI PRIMAVERA – 13
lemon olive oil, ricotta, summer vegetables

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

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

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

JAPANESE BASS – 16
corn, wild spinach, lemon, creme fraiche

 

SWEET ENDINGS

RICOTTA BEIGNETS – 6

HOUSE MADE BANANA BREAD- 6

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

 

SUMMER SALAD – 10
spicy greens, emmental cheese, black raspberries, garlic scapes, balsamic

SMOKED SALMON – 14
lemon creme fraiche, caper berries, dill, toast

TARTIFLETTE – 13
taleggio cheese, bacon, potatoes, caramelized onion

EGGS BENEDICT – 13
puff pastry, spinach, hollandaise, Surryano ham, poached egg

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

TARTIFLETTE – 13
raclette cheese, potatoes, bacon

STEAK AND EGGS – 18
Painted Hills Farm bistro filet, poached egg, thyme-roasted fingerling potatoes

FRENCH TOAST – 13
bananas, berries, whipped cream

BUCKWHEAT CREPE – 14
local berries, goat cheese, spiced pecans, stoner apiary honey

 

SIDES – 6

Potato Hash / House-Made Bacon / House-Smoked Pastrami / Roasted Fingerling Sweet Potatoes / House-Made Yogurt / Breakfast Breads / Fresh 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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