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.

CHILLED GREEN GAZPACHO – 10
avocado, tomatillo, cucumber, cucumber compressed cucumber

SPRING SALAD – 12
seasonal mushrooms, Hummingbird Farm cherry tomatoes, artichoke, salsa verde, almond espuma

STUFFED SQUID – 13
swiss chard pesto, piperade, serrano ham

SOFTSHELL CRAB AND ASPARAGUS – 16
Maryland Blue Crab, Berry Brooke Farms Asparagus, deviled egg aioli, frisee, pickled quail egg

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
brown butter, lemon, caper, leek, hazelnut

GUINEA HEN – 34
crispy skin breast, confit thigh, baby vegetables

WILD KING SALMON – 27
mango puree, mango salsa, radish, charred scallion sauce

WILD HALIBUT – 34
pan-seared, summer zucchini, spring garlic-radish sauce, garlic scapes

LE JARDINIER DE LEGUMES – 18
chef’s daily selection

SPRING LAMB LEG – 26
crispy sweet potato, confit sunchoke, grilled asparagus, demi glace

NY STRIP ‘ROSEDA FARMS’, MONKTON, MD – 36
dry-aged, red wine sauce, roasted fingerling potatoes

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 – 8
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

WHITE CHOCOLATE SPRING LEMON MOUSSE – 10
pepita granola, raspberry-yuzu sorbet, macerated raspberries

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

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

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 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

SAUCISSON

SERRANO HAM

GUANCIALE

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)

WHITE ASPARAGUS SOUP – 11
shaved baby vegetables

SPRING SALAD – 10
kale, spring greens, gruyere cheese, strawberries, balsamic

BURRATA SALAD – 14
olive dressing, chicory, serrano ham, olive persillade

CHILLED POACHED SHRIMP – 13
frisee, shaved fennel-avocado mousse, radish, tobiko

BEEF TARTARE – 14
egg, pickles, potato tots, parmesan cheese

GUINEA HEN RILLETTE – 11
chardonnay onions, house-made ale braised mustard seed, grilled toast

 

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

CHICKEN JALOUSIE – 10
baked in puff pastry, strawberry sauce, chicory

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

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

FISH TACOS – 13
halibut, pickled vegetables, jalapeno, ginger, radish, fish sauce gastrique

 

SWEET ENDINGS

RICOTTA BEIGNETS – 6

CHEF’S SELECTION OF PASTRIES – 6

MADELEINES – 4

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

SAVORY OFFERINGS

HOUSE MADE YOGURT – 8
pepita-apricot granola

SPRING SALAD – 10
kale, spring greens, gruyere cheese, strawberries, ramp, balsamic

BURATTA SALAD – 14
serrano ham, olive dressing, chicory

 

RICOTTA GNUDI – 14
romesco sauce, grilled ramps

FUNNEL CAKES – 13
peanut butter cream, maple syrup, fruit

EGGS BENEDICT – 13
puff pastry, broccoleaf, hollandaise, serrano ham, poached egg

TARTIFLETTE – 13
raclette cheese, potatoes, bacon

CREPE – 14
braised pears, goat cheese, spiced pecans, lavender honey

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

STEAK AND EGGS – 18
pork shoulder steak, poached egg, roasted fingerling potatoes

 

SIDES – 6

Potato Hash / Country Pork Sausage / Breakfast Breads / Roasted Fingerling Sweet Potatoes / Breakfast Pastry / 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 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.

CHILLED GREEN GAZPACHO
avocado, roasted tomatillo, cucumber

SPRING SALAD
seasonal mushrooms, Hummingbird Farm cherry tomatoes, new potatoes, salsa verde, almond espuma

GOAT CHEESE GNUDI
romesco sauce, asparagus

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

OR

CELERIAC EN CROUTE
butternut squash, oyster mushroom, chesnut sauce

BANANA MOUSSE
toasted maple meringue, pie crust crumble, salted caramel ice cream, caramelized banana

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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