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All Day Menu 

monday-friday 11am-10pm

 

~ Appetizers ~

all day

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
21.

OCTOPUS (gf, df)
harissa, green olive, potato
22.

CARAMELIZED CHEESE SOUFFLÉ
Comté, asparagus velouté, morels
22.

CHEESE PLATE

pear membrillo, honey

18.

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

JUMBO LUMP CRAB (df, gf)
avocado, chili yuzo vinaigrette, endives
23.

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

 
 

~ Flatbreads ~

all day

 

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

TOMATO (v)
heirloom tomatoes, basil, sun-dried tomato pesto, mozzeralla
13.

TUNA
crème fraîche, green onions, capers
21.

 
 

~ Soups & Salads ~

all day

 

LOBSTER BISQUE
lobster flan, fresno chili, celery leaves
14.

ENGLISH PEA SOUP (v, gf)
spring onion soubise, lemon balm
14.

 

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

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

BURRATA (gf/v)
heirloom tomato, arugula pesto, red onion
18.

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

. . . . .
ADD A PROTEIN
Half an Avocado, 6. •  3 oz crab meat 18. • 4oz Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

all day

 

YELLOWFIN TUNA NIÇOISE (df)
haricots verts, potatoes, hard-boiled eggs, anchovies
25.

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

GRILLED BRANZINO (gf, df)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
31.

RAVIOLI (v)
goat cheese, Spring peas, mint
23.

MARINATED HANGER STEAK (gf)
pepper sauce, french fries , endives salad, mustard
32.

ROASTED CHICKEN BREAST (gf)
asparagus, roasted mushrooms, salsa verde
26.

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

- Available after 5:30pm - 


 HALIBUT (gf,df)
warm coco bean salad, haricots verts, herb marinade
39.

VEAL FILET MIGNON
couscous, piperade, summer squash
46.

CRESCENT DUCK
crispry skin breast, peaches, fennel,potato purée
38.



Lunch Prix-Fixe

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

 

~ Appetizers ~

prix fixe


HEIRLOOM TOMATO SALAD
(v, gf)
arugula, mozarella, basil, herb oil

ENGLISH PEA SOUP (v, gf)
spring onion soubise, lemon balm

AVOCADO SALAD (gf, vg,v,df)
cucumber, red onion, sherry vinaigrette

PETIT CESAR SALAD (v)
romaine, parmesan, spicy croûtons

~ Entrees ~

prix fixe


CHICKEN SALAD TARTINE

country bread, white bean hummus, pomegranate, arugula

RAVIOLI (v)
Goat cheese, Spring peas, mint

SPICY GRILLED SHRIMP
Creamy polenta, peach, tomato, frisée

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions,Vermont cheddar

 
 


Dessert

13. each

 

MILLEFEUILLE
puff pastry, pistachio cream, macerated strawberries, strawberry sorbet

PROFITEROLES
cream puff, vanilla ice cream, warm chocolate sauce, chantilly

MADAGASCAR VANILLA CRÈME BRÛLÉE

PAVLOVA
meringue, passion fruit-mango sorbet, exotic fruit compote. chantilly

CHOCOLATE SOUFFLE FOR TWO 20.
Valrhona “guanaja” chocolate, vanilla icre cream

RHUBARB PIE
rhubarb jam, pastry cream, poached rhubarb, vanilla ice cream

SEASONAL ICE CREAM & SORBET $8.
three scoops in seasonnal flavors

ASSORTED MACARONS
$3 each | $15 for 6

CHEESE PLATE 18.
pear membrillo, honey

 


Brunch

saturday & sunday 11am-3pm


1/2 DOZEN RAW OYSTERS

classic service, mignonette, lemon
21.


OCTOPUS (gf, df)
harissa, green olive, potato
22.

CARAMELIZED CHEESE SOUFFLÉ
Comté, asparagus velouté, morels
22.

CHEESE PLATE

pear membrillo, honey

18.

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


JUMBO LUMP CRAB
avocado, chili yuzo vinaigrette, endive
23.

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

~ Flatbreads ~

brunch

 

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

TOMATO (v)
heirloom tomatoes, basil, sun-dried tomato pesto, mozzarella
13.

TUNA
crème fraîche, green onions, capers 21.

 

~ Soups & Salads ~

brunch

 

LOBSTER BISQUE
lobster flan, fresno chili, celery leaves
14.


ENGLISH PEA SOUP (gf, v)
spring onion soubise, lemon balm
14.

 

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

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

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

BURRATA (v, gf)

Heirloom tomatoes, arugula pesto, red onions
18.
. . . . .
ADD A PROTEIN
Half an Avocado, 6. •3 oz crab meat, 18. • 4oz Salmon Filet, 12. • Free Range Chicken Breast, 9.

 

~ Entreés ~

brunch

 

FRENCH TOAST (v)
orange blossom brioche, almond crust, berries
14.

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

FRITTATA (v, gf)
egg whites, mushrooms, red peppers, wasabi spinach
14.

 
 

YELLOWFIN TUNA NIÇOISE (df)
haricots verts, potatoes, hard-boiled eggs, anchovies
25.

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

GRILLED BRANZINO (df, gf)
wasabi spinach, pomme cocotte, yuzu-mustard dressing
31.

RAVIOLI (v)
goat cheese, spring peas, mint
23.

MARINATED HANGER STEAK (gf)
pepper sauce, french fries , endives salad, mustard
32.

ROASTED CHICKEN BREAST (gf)
asparagus, roasted mushrooms, salsa verde
26.

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

 


Cocktails & Wine

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

ST. GERMAIN SPRITZ
St. Germain, sparkling wine & sparkling water
12. individual 42. carafe

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.

THE PUNCH
Banks 5 island rum, orange, pineapple, rosemary
10.

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

THE 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 3-6pm

 

~ 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

~ Food ~

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

CHEESE PLATE

two cheeses, pear membrillo, honey
10.

FRIED OYSTER BLT
crispy fried oyster, pickled onion, pancetta, lettuce, tomato, remoulade
13.

TEXAS AKAUSHI CHEESEBURGER
tomato, caramelized onion, cheddar
14.

MUSHROOM FLATBREAD (v)
mozzarella, arugula, basil pesto
11.

TUNA FLATBREAD
crème fraîche, green onions, capers
14.

TOMATO MOZZARELLA FLATBREAD (v)
heirloom tomatoes, basil, sun-dried tomato pesto
10.