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All Day Menu 

monday-friday 11am-10pm

 

~ Appetizers ~

all day

 

1/2 DOZEN RAW OYSTERS
classic service, mignonette, lemon
19.

FRESH COCO BEAN
piperade emulsion, cuttlefish
19.

CARAMELIZED CHEESE SOUFFLÉ
Comté, asparagus velouté,
16.

SALMON TARTARE (gf, df)
Meyer lemon, tobiko, potato crisp
16.

JUMBO LUMP CRAB (df, gf)
avocado, chili yuzo vinaigrette, endives
19.

HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche 
24.

 
 

~ 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
18.

 
 

~ Soups & Salads ~

all day

 

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

TOMATO GAZPACHO (v, gf)
watermelon, cucumber, gooseberries
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, basil
14.

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
21.

SCOTTISH SALMON (gf)
tomato saffron broth, bok choy, spring onions
28.

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

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

MARINATED HANGER STEAK (gf)
pepper sauce, french fries , endives salad, mustard
29.

ROASTED CHICKEN BREAST (gf)
asparagus, grilled king oyster mushrooms, salsa verde
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar cheese
18.



 
 
 


Dessert

12. 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
19.


FRESH COCO BEAN
piperade emulsion, cuttlefish
19.

CARAMELIZED CHEESE SOUFFLÉ
Comté, asparagus velouté,
19.

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


JUMBO LUMP CRAB
avocado, chili yuzo vinaigrette, endive
19.

HUDSON VALLEY FOIE GRAS TERRINE
plum compote, rhubarb, warm brioche
24.

~ 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.


TOMATO GAZPACHO (gf, v)
watermelon, cucumber, gooseberries
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, basil
14.
. . . . .
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
21.

SCOTTISH SALMON (gf)
tomato saffron broth, bok choy, spring onion 28.

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

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

MARINATED HANGER STEAK (gf)
pepper sauce, french fries , endives salad, mustard
29.

ROASTED CHICKEN BREAST (gf)
asparagus, grilled king oyster mushrooms, salsa verde
26.

TEXAS AKAUSHI CHEESEBURGER
fresh tomato, caramelized onions, Vermont cheddar
18.

 


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 MENU

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

pear membrillo, honey
16.

BURRATA

marinated heirloom tomatoes, basil

10.

AVOCADO SALAD

cucumber, red onion, sherry vinaigrette

10.

RAVIOLI
goat cheese, spring peas, mint
18.

SLIDERS
tomato, caramelized onion, cheddar
10.

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

TUNA FLATBREAD
crème fraîche, green onions, capers
12.

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