Led by Chefs Alex Hardy and Tara Buzan-Hardy, At The Table is known for its intimate ambiance and creative dishes. The Restaurant Week menu offers a tempting array of choices for each course.
Starters:
- Beer-Battered Cod Taco: A playful take on a classic, featuring pickled jalapeño, cabbage slaw, and chipotle aioli.
- The Mushroom Toast: Grilled sourdough bread topped with truffle cream cheese, balsamic glaze, and shaved Gruyère.
- ATT Cobb Salad: A lighter option with avocado, lardons, a soft poached egg, olives, tomatoes, and buttermilk ranch dressing.
Main Courses:
- Braised Shortrib: Tender short ribs served with creamy polenta, maitake mushrooms, pickled shallots, and a rich short rib jus, topped with shaved horseradish.
- Pan-Seared Arctic Char: Delicate Arctic char paired with frisée, orange supreme, and a fennel, olive, and caper salad, finished with a tarragon buerre blanc.
- House-made Tagliolini: For a vegetarian option, enjoy this pasta dish with basil pesto, roasted vegetable ragout, parmesan espuma, and a touch of chili oil.
Desserts:
- Pumpkin Crème Brûlée: A seasonal classic with a creamy custard base and a caramelized sugar crust.
- Tiramisu: A traditional Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream.
- Flourless Chocolate Torte: A rich, decadent chocolate torte perfect for chocolate lovers.
At The Table's Restaurant Week menu promises a delightful culinary experience, showcasing the chefs' creativity and the restaurant's commitment to using fresh, seasonal ingredients.
