LaTable-BeccaWright-45.jpg
 
Marche Menu Heading.png

All Day Menu 

monday-friday 11am-10pm

 

~ Appetizers ~

all day

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
20.

OCTOPUS
harissa, green olive, potato
20.

CARAMELIZED CHEESE SOUFFLÉ
Comté, asparagus velouté, morels
22.

SALMON TARTARE (gf, df)
Meyer lemon, finger lime, tobiko, potato crisp
18.

BEET TARTARE (v, gf)
hazelnuts, apple, goat cheese
16.

HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche 
29.

 
 

~ Flatbreads ~

all day

 

MUSHROOM - V
mozzarella, arugula, basil pesto
14.

TOMATO MOZZARELLA
heirloom tomatoes, basil, sun-dried tomato pesto
13.

TUNA
crème fraîche, green onions, capers
21.

 
 

~ Soups & Salads ~

all day

 

LOBSTER BISQUE (gf)
lobster flan, fresno, celery leaf
14.

ENGLISH PEA SOUP
spring onion soubise, lemon balm
14.

 

AVOCADO SALAD (gf, vg)
organic cucumber, red onion, sherry vinaigrette
14.

CLASSIC CAESAR (v)
romaine, Parmesan, spicy croûtons
11.

MONTE CARLO
crab, avocado, mozzarella
22.

QUINOA & KALE BOWL (gf, vg)
shaved vegetables, dried cranberries, lemon dressing
14.

. . . . .
ADD A PROTEIN
Half a Haas Avocado, 6. •  Gulf Shrimp, 14. • Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

all day

 

YELLOWFIN TUNA NIÇOISE
haricots verts, potatoes, hard-boiled eggs, anchovies
22.

SCOTTISH SALMON (gf, df)
turnip, shishito herb butter, orange vin
29.

GRILLED BRANZINO (gf, df)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
29.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
29.

ROASTED VEGETABLE CASSOLETTE (gf, v)
spring peas, morels, petite carrots, poached egg
22.

MARINATED HANGER STEAK (gf)
pepper sauce, French fries, baby gem lettuce
32.

ROASTED CHICKEN BREAST (gf, df)
spring onion, haricot vert, ramps, braised thigh au vin
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar cheese
19.

- Available after 5:30pm - 


 
PRIME BEEF FILET
potato fondant, pearl onion, chanterelles 
52.

COLORADO LAMB CHOPS
yogurt marinade, pistachios, piperade
44.



Lunch Prix-Fixe

Available Weekdays, 11am-3pm
choice of appetizer & main course, 28.

 

~ Appetizers ~

prix fixe


ROASTED BEET TARTARE

goat cheese, frisée salad, hazelnut

ARTICHOKE VELOUTE
brioche croûtons, black truffle crème fraîche

ROASTED ROOT VEGETABLE SALAD
carrot vinaigrette, apple, frisée salad & gem lettuce

PETIT CESAR SALAD
romaine, parmesan, spicy croûtons

~ Entrees ~

prix fixe


CHICKEN SALAD TARTINE

country bread, white bean hummus, pomegranate, arugula

GRILLED SCOTTISH SALMON
turnip, shishito herb butter, orange vinaigrette, rice pilaf

SPAGHETTI A’LLA PROVENCALE
tomato, capers, olives, zucchini, asparagus, parmesan

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions,Vermont cheddar

 
 


Dessert

13. each

 

MILLEFEUILLE
puff pastry, maple cream, cranberry coulis

PROFITEROLES
cream puff, chocolate sauce, chantilly

VANILLA CRÈME BRÛLÉE
Tahitian vanilla

TRIFLE
sabayon vermouth, lady fingers, kumquat raspberry

CARAMELIZED APPLE
rhum-raisin ice cream, pain d'épices sable

SEASONAL ICE CREAM
& SORBET

three scoops

ASSORTED MACARONS
$3 each | $15 for 6

CHEESE PLATE
artisanal selection/nuts & seeded bread

 


Brunch

saturday & sunday 11am-3pm


1/2 DOZEN RAW OYSTERS

classic service, mignonette, lemon
20.


OCTOPUS
harissa, green olive, potato
20.

CARAMELIZED CHEESE SOUFFLÉ
Comté, butternut squash velouté, patty pan
22.

SALMON TARTARE (gf, df)
Meyer lemon, finger lime, tobiko, potato crisp
18.


BEET TARTARE (v, gf)
hazelnuts, apple, goat cheese
16.

HUDSON VALLEY FOIE GRAS TERRINE
date marmalade, cranberry ginger, warm brioche
29.

~ Flatbreads ~

brunch

 

MUSHROOM (v)
mozzarella, arugula, basil pesto
14.

TOMATO MOZZARELLA
heirloom tomatoes, basil, sun-dried tomato pesto
13.

TUNA
crème fraîche, green onions, capers 21.

 

~ Soups & Salads ~

brunch

 

LOBSTER BISQUE (gf)
lobster flan, fresno, celery leaf
14.


ENGLISH PEA SOUP
spring onion soubise, lemon balm
14.

 

AVOCADO SALAD (gf, vg)
organic cucumber, red onion, sherry vinaigrette
14.

CLASSIC CAESAR (v)
romaine, Parmesan, spicy croûtons
11.

QUINOA & KALE BOWL (gf, vg)
shaved vegetables, dried cranberries, lemon dressing
14.

. . . . .
ADD A PROTEIN
Half a Haas Avocado, 6. •  Gulf Shrimp, 14. • Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

brunch

 

FRENCH TOAST
orange blossom brioche, almond crust, berries
14.

EGGS BENEDICT
English muffin, poached cage-free eggs, Hollandaise choice of smoked salmon or Canadian bacon
18.

EGG WHITE FRITTATA
sautéed mushrooms, red peppers, wasabi spinach
14.

 
 

YELLOWFIN TUNA NIÇOISE
haricots verts, potatoes, hard-boiled eggs, anchovies
22.

SCOTTISH SALMON (df, gf)
turnip, shishito herb butter, orange vin
29.

GRILLED BRANZINO (df, gf)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
29.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
29.

MARINATED HANGER STEAK (gf)
pepper sauce, French fries, baby gem lettuce
32.

ROASTED CHICKEN BREAST (df, gf)
carrots, onions, crimini mushrooms, braised thigh au vin
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar
19.

 


Cocktails & Wine

LA PROVENCE
gin, fresh lemon juice & lavender bitters
12.

ASSOULINE® NEGRONI
gin, sweet vermouth, campari
13.

FRECKLED PEPPER
vodka, strawberries, basil, & jalapeño
12.

COUPE BLONDE
Lillet Blanc, vodka, St. Germain, grapefruit & thyme
12.

BERRY KIR ROYALE
fresh berries, Gabriel Boudier, Crème de Cassis de Dijon, mint & sparkling wine
12.

“TABLE 75”
gin, sparkling wine, and lemon, & honey
12.

SANGRIA
red wine sangria with peach liqueur, simple syrup & citrus
10.

ASSOULINE® OLD FASHIONED
rye whiskey, house blend bitters, sugar, orange peel
13.

ASSOULINE® MARGARITA
tequila, cointreau, fresh lime juice, agave, foam
14.

RASPBERRY FIELDS (non-alcoholic)
muddled raspberries, mint, simple syrup, soda water
8.



Happy Hour

monday-friday 3-6:30pm
All APPETIZERS & FLATBREADS 1/2 PRICE (reflected below)

 

~ Drinks ~

COCKTAILS
6.

RASPBERRY MULE

vodka, raspberry, citrus, ginger beer

CUCUMBER MOJITO
rum, cucumber, lime, soda

WINE
7. glass | 25. bottle
Pinot Grigio
Chardonnay
Côtes de Provence Rosé
Pinot Noir
Cabernet Sauvignon

BEER
3.5
Bud Light
Shiner Bock
Stella Artois
Amstel Light

~ Food ~

OYSTERS ON THE HALF SHELL
classic service, mignonette, lemon
1.50 each

OCTOPUS

harissa, green olive, potato
10.

CARAMELIZED CHEESE SOUFFLÉ
comté, butternut squash velouté, patty pan
11.

SALMON TARTARE (gf, df)
meyer lemon, finger lime, tobiko, potato crisp
10.

BEET TARTARE (gf, v)
hazelnuts, apple, goat cheese
8.

HUDSON VALLEY FOIE GRAS TERRINE
date marmelade, cranberry ginger, warm brioche
14.

MUSHROOM FLATBREAD (v)
mozzarella, arugula, basil pesto
7.

TUNA FLATBREAD
crème fraîche, green, onions, capers
11.

TOMATO MOZZARELLA FLATBREAD (v)
heirloom, tomatoes, basil, sun-dried tomato pesto
7.