Table

903 N St. NW, Washington DC 202-588-5200
MON-THU11:30am-2pm, 5-10pmFRI11:30am-2pm, 5-11pm SAT5-11pm SUN11am-2 pm, 5-10pm

Now Open

Table is now open weekdays for lunch from 11:30 am – 2 pm & and 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.


SOUP – mkt
chef’s selection

CHAPEL HILL VEAL – 13
grilled sausage, olive, coco beans, carrot sauce

PIZZA – 13
buratta, cherry tomatoes, smoked eggplant

FOIE GRAS MILLE-FEUILLE – 15
serrano ham, hazelnut

OCTOPUS SALAD – 14
lychee, kidney beans, lemon pepper, peach chutney

GRILLED AVOCADO – 13
job’s tears, red onion, jalapeno, ginger dressing

MUSSELS SALAD – 14
little neck clams, sea flan, uni dressing

BEEF TARTAR – 14
bresaola, caper berries, frisee

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

Main Course

ARTICHOKES – 20
barigoule gratin, oyster mushrooms, fava beans, carrots

PIG TAIL ORECCHIETTE PASTA- 22
parmesan chardonnay sauce, corn, peas, arugula

GRILLED BRONZINO – 34
whole, piperade salad

RACK OF LAMB – 35
jalapeno-lemon preserve sauce, campari tomatoes, ricotta

LOBSTER RAGOUT – 31
fingerling potatoes, onion, bisque sauce

SCALLOPS – 28
steamed, watercress sauce, turnips, radishes

BEEF TENDERLOIN ROSSINI – 30
black truffle sauce, macaroni, celery root,

WILD BASS – 27
yellow tomato saffron sauce, roasted cauliflower, pearl onion

VEAL SWEETBREADS – 26
charred eggplant sauce, cherry tomato, summer squash

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 CREMEUX- 8
toasted marshmallow ice cream, cocoa nib tuile

PEANUT BUTTER PANNA COTTA- 8
pretzeL crust, salted caramel ice cream

STRAWBERRY COMPOTE – 8
white chocolate mousse, fennel ice cream, pink peppercorn

PASSION FRUIT CHIBOUST CREAM – 8
puff pastry tuile, carrot-ginger sauce

RICE PUDDING – 8
blackberries, blueberries, sesame poppyseed tuile

BEIGNETS – 8
ricotta, orange blossom honey

GELATO
one scoop – 2
two scoops – 4
three scoops – 6

Cheese & Charcuterie

 

CHEESES

1 – $9 / 3 – $12 / 5 – $15

 

MARISA sheep, semi-firm, Wisconsin

TALEGGIO cow, soft, Italy

FISCALINI cow, hard, California

ROQUEFORT sheep, blue, France

GREEN HILL CAMEMBERT cow, bloomy, Georgia

HUMBOLDT FOG goat, ash center, California

 

CHARCUTERIE

1 – $9 / 3 – $12 / 5 – $15

 

CHICKEN LIVER MOUSSE

DUCK PROSCIUTTO

CACCIATORE

SERRANO HAM

CAPICOLLO

 

 

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, AUGUST 31, 2014
one option per course, choose between two options for 4th course

BREAKFAST PASTRY

BELGIAN WAFFLE
summer fruit, peanut buttercream

GOAT CHEESE RAVIOLI
bolognese, chive baton

PORK BELLY & GRITS
mambo sauce, watercress, toast
OR
MILTON’S LOCAL SKIRT STEAK
potato and egg hash, bacon

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

GRILLED AVOCADO
job’s tears, red onion, jalapeno, ginger dressing

ARTICHOKES
barigoule gratin, oyster mushrooms, filet beans, carrots

Peanut Butter Panna Cotta
pretzel crust, salted caramel ice cream

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.

MUSSELS SALAD
little neck clams, sea flan, uni dressing

CHAPEL HILL VEAL
grilled sausage, olive, coco beans, carrot sauce

SCALLOPS
steamed, watercress sauce, turnips, radishes
Or
BEEF TENDERLOIN ROSSINI
black truffle sauce, macaroni, celery root

CHOCOLATE CREMEUX
toasted marshmallow ice cream, cocoa nib tuile