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Our Menu

Oysters & Fresh SeafoodA La CarteChef's 5 Course Tasting MenuDessertsCatering 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

Tres Leches

Vanilla Bean Creme Brulee

Espresso Tiramisu

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