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Table

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Restaurante de nueva cocina americana$$$$

Logan Circle - Shaw, Washington

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Table

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Brunch Menu 2Lunch 1Main Menu 9

Brunch Menu

Brunch is offered on Saturdays from 11am until 2pm, and Sundays from 11am until 3pm. $15 Bottomless Mimosas

Main

Spring Salad

10.00

Spicy greens, blue cheese, pickled onions, yogurt vinaigrette

Smoked Salmon

14.00

Crepes, chickpeas, tahini, poached egg

Braised Pork Panini

15.00

Cipollini onions, gruyere, harissa aioli

Duck Eggs

16.00

Buckwheat polenta, tomato, house-made bacon

Ricotta Pancakes

12.00

Local honey

Skirt Steak and Eggs

18.00

Scrambled eggs, salsa verde, potato rosti

Shakshuka

14.00

Red pepper and tomato ragout, poached egg, hollandaise, toast

Pain Perdu

12.00

French toast casserole, caramelized bananas, maple syrup

Sides

Buckwheat Polenta

6.00

Roasted Fingerling Potatoes

6.00

Ricotta Beignets

8.00

Local honey

House-Cured Bacon

6.00

Farm Egg

2.00

Poached or scrambled

Lunch

we are now open for lunch from 11:30am until 2:00pm tuesday through friday

Main

Market Fresh Oysters*

Ask about today's selection

Spring Salad

10.00

Mixed greens, ricotta salata, pistachios, banyuls

Peekytoe Crab Toast

12.00

Pea puree, curried aioli, watercress, peperoncino

Le Jardiniere De Legumes

17.00

Chef's showcase of seasonal and local vegetables

Roasted Chicken

18.00

Spring vegetables, jus

Bavette Steak*

22.00

Poivrade, potato fordant

Beet Sala

12.00

Braised and raw, chevre espuma, arugula, butter-milk poppy-seed dressing

Buckwheat Crepes

13.00

Swiss chard, pickled fruit, crispy sunchokes, parmesan tuile

Asparagus "Carbonara"

15.00

Spaghetti, pecorino, hazelnuts

Line Caught Cod

18.00

Brandade ravioli, broccoli rabe, castelvetrano olive puree

Braised Pork Panini

15.00

Cipollini onions, gruyere, harissa aioli

Main Menu

Table Family Meal

Every fourth Thursday of the month, from 5:00pm until 6:00pm, we give you the opportunity to sit down for a glass of wine and casual offerings of some of our favorite bites and surprises from our chef. It's a time we can spend together with you in an informal setting before we start the evening's service. Tickets must be pre-purchased through GiftRocker, for $25pp all inclusive. Just click the link below, and we hope to see you on a Thursday soon! - love!

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

Buckwheat Crepes

13.00

Swiss chard, pickled peaches, crispy sunchokes, parmesan tuile

Beet Salad

12.00

Braised and raw, chevre espuma, arugula, buttermilk poppy-seed dressing

Peekytoe Crab Toast

15.00

Curried aioli, pea puree, watercress, peperoncino

House-Made Garganelli

20.00

Morels, sorrel, mascarpone

Grilled Sardines

14.00

Fennel, capers, raisins, extra vecchio, lemon, pine - nuts

Asparagus 'Carbonara'

15.00

Spaghetti, pecorino, hazelnuts, poached egg

Olive Oil Poached Octopus

17.00

Heirloom bean salad, pickled celery, fennel confit

Market Oysters

Six / twelve / eighteen / twenty - four

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

Le Jardinier De Legumes

21.00

Chef's daily selection of seasonal and local vegetables

Day Boat Sea Scallops

29.00

Roasted hen-of-the-woods mushrooms, fingerling confit, salsa verde

Veal Milanese

32.00

Violet mustard jus and pickled mustard seeds, gouda cheese, radishes, butter greens

Roasted and Confit Rabbit

32.00

Pickled rhubarb, rutabaga, preserved lemon yogurt, dukkah spice

Line Caught Cod

25.00

Brandade ravioli, red rice, broccoli rabe, castelvetrano olive puree

Roasted Amish Chicken

28.00

Fava beans, fiddle heads, olive oil sabayon

Berkshire Pork

30.00

Milk braised belly and roasted loin, sugar pumpkin, whiskey-cherry sauce, pepita brittle

Vegetables

Baby Carrots

9.00

Ghana cacao nibs, beet-coconut yogurt

Cauliflower

9.00

Pine-nut and raisin miscela, pepperoncini

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

Sticky Toffee Pudding

10.00

Anana ice-cream, praline

Wild Strawberry Shortcake

10.00

Pistachio ice-cream, mascarpone cream, rhubarb jam

House Made Ice Creams & Sorbets

3.00

Lemon Olive Oil Cake

9.00

Coconut sorbet, matcha tea streusel

Ricotta Beignets

8.00

Local honey

Cheese & Charcuterie

Cheese

cheeses: 1 - $5 / 3 - $12 / 5 - $18 / 6 - $21

Kilchurn

Cow, cheddar, semi-hard, England

Cabra La Mancha

Goat, soft, cured, Maryland

White Angelique

Cow, aged triple cream, France

Appenzeller

Cow, semi-soft, Switzerland

Mountain Blue

Cow, blue, semi-soft, Wisconsin

Tarentaise

Cow (raw) , semi-hard, Vermont

Charcuterie

1 - $5 / 2 - $10 / 3 - $15 / 4 - $18

Chicken Liver Mousse

House Made

Chorizo

House Made

Aged Ham

Chef's Daily Selection

Duck Prosciutto

House Made

Rabbit Rillette

House made

Chef's Tasting Experience

95.00

Enjoy our 7 course Chef's Tasting Experience, a chef-inspired dining experience offered on Tuesday evenings only. Due to the complexity and seasonality of the menu, it will change weekly

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Table

903 N St NW (at 9th St NW)
Washington, D.C. 20001
Estados Unidos

Obtener direcciones

Chef Frederik de Pue’s TABLE draws on classic European sensibilities. Assisted by Chef de Cuisine Patrick Robinson, TABLE serves a changing menu of fresh, seasonal dishes in a comforting neighborhood setting.