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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.

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

MONTE CARLO (gf)
crab, avocado, mozzarella
22.

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

. . . . .
ADD A PROTEIN
Half an Avocado, 6. •  Four Gulf Shrimp, 14. • 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.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
30.

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)
spring onions, haricots verts, baby leeks, braised thigh au vin
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.

PRIME BEEF FILET (gf)
potato fondant, pearl onions, morels, king trumpets
52.

LAMB CHOPS
yogurt marinade, pistachios, piperade
49.



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

RICOTTA RAVIOLI
Corn émulsion, crispy prosciutto, pickled ramp

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 20.
artisanal selection/nuts & seeded bread

 


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.

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 ~

brunch

 

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

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

. . . . .
ADD A PROTEIN
Half an Avocado, 6. • four Gulf Shrimp, 14. • 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.

LOBSTER RIGATONI
Maine lobster, chili pepper, tarragon
30.

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

ROASTED CHICKEN BREAST (gf)
spring onions, haricots verts, baby leeks, 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.

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 3-6:30pm
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

~ 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.