Our Menu
Oysters
Acadian Pearl Oysters
Sweet brine with soft meat and a gentle mineral finish. (East Coast)
Oyster Symphony
$18.00
Each one of our Signature Oysters topped with unique accompaniments.
Royal Seafood Tower
$140.00
Twelve of our Oysters. U10 Shrimp Cocktail. Salmon Crudo. Scallop Ceviche. Mussels. Crab Louis & Claws. Sauce Accoutrements & Garnishes.
Bump of Caviar
$15.00
A taste of the finest caviar
Appetizers
Mushroom Toast
$22.00
Grilled Sourdough. Truffle Chili Cream Cheese. Picked Thyme. Gruyere. Sherry Balsamic.
Thrice Cooked HB Fries
$18.00
Parmesan. Chives. Shallots. House Ketchup. Lemon Truffle Aioli. Summer Truffle
The Beet Salad
$16.00
Boston Bibb. Red & Golden Beets. Candied Walnuts. Goat Cheese. Pickled Cucumber. Balsamic Dressing $18.00
ATT Charcuterie Board
$24.00
Chef's selection of Cheeses and Cured meats. Grayson School Local Honey. Cornichons. Raspberry Preserves
House Cornbread
$12.00
Hot Honey. Honey Butter. Fried Onions
Colossal Shrimp and Crab Claw Cocktail
$26.00
Old Bay Cocktail Sauce.
Crab & Avocado Toast
$25.00
Toasted Pumpernickel Bread . Crab Salad. Everything Bagel Spice. Pickled Shallots.
Coconut Shrimp
$18.00
Fried Coconut Encrusted Shrimp. Mango Sweet Chili Dipping Sauce. Pickled Fresno
Pan Seared Foie Gras
$28.00
Brioche Round. Celeriac Puree. Pistachio. Warm Luxardo Cherry. Pickled Blackberry. Pickled Mustard seed.
Main Course
Sous Vide Flat Iron Steak
$54.00
Beer Braised Cipollini Onions. Duck Fat New Potatoes. Watercress Puree. Bone Marrow bordelaise. Miatake Crema.
Dover Sole
$46.00
Parsnip Puree. Beurre Blanc. Shiitake Mushroom Duxelles. Lemon Truffle Aioli.
Pan Seared Bronzino
$45.00
Ratatouille. Frisee Salad. Lemon Caper Buerre Blanc.
Rack Of Lamb
$56.00
Potato Mash. Harissa Vinaigrette. Spicy Broccoli Rabe. Chimichurri. Roman Artichokes. Crispy Sunchokes.
Ricotta Ravioli
$35.00
Wild Mushroom Madeira Cream Sauce. Shaved Truffle. Aged Parmesean
Big Glory King Salmon Crab Cake Sandwich
$40.00
French Lentils. Shaved Fennel. Whole Grain Mustard Creme Fraiche.
Bucatini
$35.00
Short rib Ragout. Chili Butter. Manchego.
Duck Confit Pot Pie
$32.00
Yukon Gold Potatoes. Heirloom Carrots. Bechamel. Shaved Brussel Sprout Salad
Chef's 5 Course Tasting Menu
$135.00 per person
Traditional Drink Pairing
$75.00
Tables of 6 or more are required to do either exclusively A La Carte or Tasting Menu. At The Table will accommodate dietary restrictions but will not offer other substitutions.
Amuse Bouche
FIRST COURSE:
Fall Bisque
Vadouvan Creme Fraiche. Pepitas. Micro Cilantro. Crispy Sage.
SECOND COURSE:
Hudson Valley Foie Gras
Butternut Pumpkin Puree. Pickled Mustard Seeds. Prosciutto. Pickled Gourd. Brioche Cutter. Port Reduction.
THIRD COURSE:
Norwegian King Crab ‘Merus’
Risotto. Lemon Oil. Aged Parmesan. Pumpkin Essence
FOURTH COURSE:
Hudson Valley Duck Breast
Roasted Brussel Sprouts. 72 Hr Duck Jus. Pepita Crumble
FIFTH COURSE:
New York Style Cheesecake
Cinnamon. Creme Chantilly.
Menu
House Creme Brulee
$12.00
Flourless Chocolate Torte
$12.00
Seasonal Warm Cookies w/ House Made Iced Cream
$12.00
Limoncello Mascarpone Cake
$12.00
To Start
Raw Bar
Oysters, Jumbo Shrimp, Stone Crab Claws
House Made Spicy Tuna & Spicy Salmon Sushi Rolls
Mini Pulled Pork Tacos
Pickled Red Onion, Avocado Cream
Croque Madame
Quail Egg, Brioche
Sesame Encrusted Ahi Tuna
Wasabi Mayo, Pickled Red Onion, Micro Cilantro
Grilled Ham Brie Sandwiches
Roast Tomato Soup Shooters
Wild Mushroom Toast
Smoked Salmon Pinwheels
Peach, Proscuitto & Mozzarella Skewers
Smoked Salmon Pinwheels with Caper Cream Cheese
Tomato Caprese Skewers
Tuna & Avocado Tartar Tostada
Chicken Satay with Spicy Peanut Dipping Sauce
Zucchini, Goat Cheese & Herb Gratin
Deviled Eggs with Salmon Roe
Main Course
Braised Short Ribs
Celery Root Puree, Rosemary Crema
Beef Tenderloin Croissants
Horseradish Cream, Pickled Shallots
Grilled Flank Steak
Chimichurri
Pan Seared Steelhead Trout
Lemon Caper Beurre Blanc
Ramp Tortellini, English Peas & White Wine Cream Sauce
Jumbo Lump Crab Cake
Truffle Lemon Aioli
Veal Osso Bucco
Creamy Polenta & Veal Jus
Chicken Roulade with Spinach, Shiitake & Goat Cheese
Soba Noodles with Broccoli, Bell Pepper, Carrot, Cilantro & Mint, Peanut Sauce
Sides
Heriloom Tomato
Buratta Salad
Chopped Greek Salad
Cucumber, Tomato, Olive, Feta with Oregano Vinaigrette
Watermelon
Feta, Mint Salad with Balsamic Glaze
Shaved Asparagus
Parmesan, Chive and Truffle Salad
Classic Ratatouille
Italian Bread
Shaved Brussel Sprouts
Lardons, Balsamic Glaze
French Potato Salad with Tarragon Dijon Vinaigrette
Roasted Seasonal Vegetables
Potato, Leek & Gruyere Gratin
To Finish
Key Lime Cheesecake
Chocolate Mousse
Rum Whipped Cream