TABLAO 2013 © DESIGNED BY NYC RESTAURANT

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

$39 PRIX FIXE DINNER

1. Soup or salad | 2. salmon, chicken, sole, veal | 3. Dessert

 

STARTERS

 

FRENCH OIGNON SOUPE

Spanish onions, beef broth, bouquet garni, baguette toast, Gruyère  10

 

SOUP DU JOUR

Cream of Asparagus

12 OZ $10 |  16 OZ $12

 

LA COQUILLE SALAD

Small $12  |  Large $18  

Arugula, apple, Roquefort, walnuts, Belgian endive, Dijon vinaigrette

 

CLASSIC CAESAR SALAD

Small $11  |  Large $16  

Romaine hearts, house made croutons, parmesan tuille  

 

ROASTED GOLDEN BEET SALAD

Seasonal greens, Florida orange, California pecans & goat cheese   14

 

WARM GRILLED OCTOPUS SALAD

Arugula, cherry tomatoes, artichoke hearts, Italian vinaigrette  20

 

YELLOWFIN TUNA TARTARE

Tamari soy, chips, sesame, radish, cucumber, ginger, avocado wasabi  15

 

LOCALLY SMOKED SALMON

Horseradish crème fraiche, capers, shaved beet, orange, baguette  14

 

BURRATA SALAD

Grilled apricots, arugula salad,  prosciutto, balsamic   15

 

POACHED ARTICHOKE GRATINÉE

Shallot Dijon vinaigrette, tarragon, parsley, chives, Parmesan, crumbs  13

 

MAIN COURSE

 

CLASSIC HALF DUCK À L'ORANGE

Roasted whole, carved, flambéed, wild rice and French green beans  30

 

ROASTED FILLETED BRANZINO

Stuffed with aromatics and lemon, olive oil, fresh Provencal herbs   32

 

CLASSIC VEAL CHATELAINE

Pearl onions, chestnuts, sherry whipped potato, French beans 29  

 

VEAL ESCALOPES WITH ARTICHAUT

Sautéed with white wine, fresh herbs and citrus cream, pomme puree  25

 

HERB CRUSTED RACK OF LAMB

Roasted vegetables, whipped potato, Dijon mustard, garlic herb jus lié  42

 

ORGANIC HALF CHICKEN ROASTED

Lemon zest, garlic, herbs, whipped potato, roasted vegetables, jus lié   25

 

PAN SEARED ATLANTIC SALMON

Lemon, dill, beurre blanc, rösti potatoes, roasted vegetables  26

 

14 OZ. BLACK ANGUS STEAK FRITES

Truffled French fries, peppercorn-brandy sauce    32

 

FILET OF SOLE “En Croute”

Caramelized onions, spinach, vermouth sauce   29

 

MAINE LOBSTER WITH FETTUCINE

Prosecco, cherry tomato, fennel, tarragon, peas and chives  30

 

PAN SEARED HALIBUT   $34

Juliened vegetables, fave beans, shrimp bisque sauce

 

DESSERT $10

 

CHOCOLATE MOUSSE

NAPOLEON CAKE

FRUIT TART

LEMON MOLTEN CAKE WITH RASPBERIES

SUNDAY, MAY 10, 12PM -7 PM

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