Table

903 N St. NW, Washington DC 202-588-5200
MON-THU5-10pmFRI5-11pm SAT5-11pm SUN11am-2 pm, 5-10pm

Now Open

Table is open for 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.

MUSHROOM TART – 13
grilled, roasted seasonal mushrooms, chestnut, tempura

CAULIFLOWER AND SAGE CHOWDER – 13
shrimp, leeks, potato, smoked oyster

OCTOPUS – 14
rambutan, crispy cannellini, tarragon, pear chutney

FALL GREENS – 13
persimmon, roasted squash, pickled asian pear, spiced pecan, whipped camembert

NANTUCKET BAY SCALLOPS – 14
saffron, tiny vegetables, escarole

FOIE GRAS MILLE-FEUILLE – 15
persimmon, serrano ham, pink-peppercorn and hazelnut crumble

POACHED FARM EGG AND TRUFFLE – mkt
black truffle, beurre blanc

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

Main Course

CAULIFLOWER MEUNIERE – 20
hazelnut, caper, lemon

DUCK – 32
apple risotto, sweet potato, brown-butter emulsion

BRONZINO – 30
grilled whole, golden beet, chipolini, bouchon potato, meyer lemon vinaigrette

TROUT – 25
winter radish salad, hearts of palm, meyer lemon

LOBSTER RAGOUT ‘DEDICATED TO ALAIN CHAPEL’ – 32
fingerling potatoes, onion, bisque sauce

GRILLED COBIA – 28
pork belly, kaffir-coconut sauce, salsify, kumquat

VENISON LOIN – 38
truffle pomme puree, duckfat roasted carrots

PHEASANT – 32
risotto and black trumpet ‘crust’, brussels sprouts leaves, mustard jus

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 HAZELNUT CRUNCH BAR – 9
chocolate feuillatine base, chocolate mousse, praline cream, candied hazelnut

PEANUT BUTTER PANNA COTTA- 10
concord grape sorbet, candied sourdough pretzel, chocolate sauce, concord grape caviar

BROWN BUTTER FINANCIER – 9
poached seckel pear, pear mousse, brandy-caramel sauce

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

CINNAMON-ORANGE RICE PUDDING – 8
bruleed, chocolate almond tuile

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

 

TUMBLEWEED cow, unpasteurized, hard, Pennsylvania

GRAYSON cow, unpasteurized, soft, Virginia

RONCAL sheep, hard, Spain

MYCELLA sheep, blue, soft, Denmark

GREEN HILL CAMEMBERT cow, bloomy, soft, Georgia

SANDY CREEK goat, soft, North Carolina


CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

SAUCISSON

SERRANO HAM

BRESAOLA

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

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.

SOUP
chef’s selection

FALL GREENS
fig, pickled asian pear, spiced pecan, whipped camembert

CAULIFLOWER MEUNIERE
hazelnut, caper, lemon

RICE PUDDING
blackberries, blueberries, sesame seed tuile

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.

POACHED FARM EGG AND TRUFFLE
black truffle, beurre blanc

NANTUCKET BAY SCALLOPS
saffron, tiny vegetables, escarole

TROUT
winter radish salad, hearts of palm, meyer lemon
Or
PHEASANT
risotto and black trumpet ‘crust’, brussels sprouts leaves, mustard jus

PEANUT BUTTER PANNA COTTA
concord grape sorbet, candied sourdough pretzel, chocolate sauce, concord grape caviar

Christmas Eve

Join us for Christmas Eve this year for our 5 course menu for $95/person. Wine pairings are available for an additional $45/person. In order to confirm your reservation, we require a credit card on file. This will only be used in case of a cancellation 48 hours within your reservation date and time, or for a no show, for $25/person.

SMOKED 64 DEGREE EGG
caviar, chives beurre blanc

GOOSE GALANTINE
foie gras, pickles, greens

NANTUCKET BAY SCALLOPS
chowder flavors, razor clams, pickled celery

HARE ROYAL
stuffed cipollini onions, persimmons
OR
STURGEON
tangerine and coriander spiced veal jus, fondant potato, onion marmalade, rapini

BUCHE DE NOEL
caramel, gingerbread ice cream

New Years Eve

Join us for Christmas Eve this year for our 5 course menu for $125/person. Wine pairings are available for an additional $45/person, and champagne pairings are available for an additional $65/person. In order to confirm your reservation, we require a credit card on file. This will only be used in case of a cancellation 48 hours within your reservation date and time, or for a no show, for $25/person.

TAYLOR BAY SCALLOP – LOBSTER CEVICHE
fennel and blood orange, caviar, endive

SHERRY DUCK CONSOMME
stuffed brussels sprouts, duck confit, daikon

TAGLIATELLE
sea urchin, poached quail egg, radicchio

SABLE FISH
salsify, black trumpets, swiss chard almond persillade
OR
VENISON LOIN
braised cabbage in lambic beer, roasted shallot pomme puree

CHAMPAGNE CLOUD
buttermilk lemon cake, chocolate sorbet