Table

903 N St. NW, Washington DC 202-588-5200
TUE-SAT11:30am-2pm, 5-10pmSUN11am-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.

WHITE ASPARAGUS SOUP – 11
shaved baby vegetables, brussels sprout leaves

SPRING SALAD – 13
morel mushrooms, fiddleheads, new potatoes, salsa verde, greens, almond espuma

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

BURGUNDY SNAILS – 13
orecchiette pasta, chicory, oyster mushrooms, parsley soubise, toast

MACKEREL CEVICHE – 14
ocean greens, star fruit, cilantro, caracara orange, crispy quinoa, radish

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, meatball, cherry sauce, baby vegetables

ALASKAN HALIBUT – 34
pan-seared, french white asparagus, spring garlic-daikon radish sauce, miner’s lettuce

LE JARDINIER – MKT
chef’s daily selection

SPRING LAMB LEG – 26
apricot stuffed, crispy sweet potato, confit sunchoke, grilled ramp, natural jus

NY STRIP ‘ROSEDA FARMS’, MONKTON, MD – 34
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

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

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

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, brussels sprout leaves

CHOPPED 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

 

 

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

CHARCUTERIE SANDWICH – 18
grilled country bread, liver mousse, serrano ham, saucisson, egg, dijon, 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

SMOKED SALMON – 14
avocado mousse, caper berries, egg, toast

WINTER SALAD – 13
fried bijou, buckwheat, pomegranate, pickled asian pear, squash, pear vinaigrette

BURATTA SALAD – 14
serrano ham, olive dressing, chicory

 

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

TARTIFLETTE – 13
raclette cheese, potatoes, bacon

WAFFLES – 14
peanut buttercream, maple syrup, fruit

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

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

STEAK AND EGGS – 20
pork shoulder steak, poached egg, roasted fingerling potatoes

RICOTTA GNUDI – 14
grilled baby romaine, romesco, brussels sprouts

 

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.

SPRING SALAD
morel mushrooms, fiddleheads, new potatoes, salsa verde, greens, almond espuma

WHITE ASPARAGUS SOUP
baby carrots, turnips

RICOTTA GNUDI
romesco sauce, brussels sprouts, grilled romaine

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

OR

CELERIAC EN CROUTE
butternut squash, black trumpet mushroom sauce

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

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