At The Table BYOB Service List

A La Carte and Chef's Tasting Menu

• Appetizers

  • The Wild Mushroom Toast

    Truffle Cream Cheese, Sour Dough, Balsamic Glaze, Shaved Gruyere

    $22.00

  • Watermelon Poke Bowl

    Frisee, Mango, Watermelon, Avocado, Macadamia Nuts, Soy Vinaigrette, Pickled Shallots, Feta

    $18.00

  • New England Style Lobster Roll

    Tarragon Dressing, Pickled Shallot, Boston Bibb, Fried Potatoes

    $25.00

  • Acadian Pearl Oysters

    Cucumber Mignonette, Lemon

    per oyster

    $3.50

  • Saganaki on Fire

    House Made Pita Bread, Apricot Chutney, Greek Olives

    $18.00

• Main Course

  • Big Glory Bay King Salmon

    Ratatouille, Lemon Truffle Aioli, Fried Parmesan Potatoes

    $40.00

  • Grilled Flank Steak

    Chimichurri, French Potato Salad, Broccolini

    $48.00

  • Seafood Pasta

    Lump Crabmeat, Lobster, Shrimp, Romesco

    $42.00

  • Black Truffle Risotto

    White Wine, Fried Leeks, Parmigiano Reggiano, Assorted Spring Vegetables

    $32.00

  • Pan Seared Smoked Eel

    Wasabi Mashed Potatoes, Enoki Mushrooms, Soy Reduction

    $35.00

• Desserts

  • Chocolate Pot de Creme

    $12.00

  • ATT Baklava

    $12.00

  • Creme Brulee

    $12.00

• Beverages

  • Coffee (Regular or Decaf)

    $3.50

  • San Pellegrino

    $7.00

  • Aqua Panna Flat Water

    $7.50

  • Iced Tea

    $3.50

  • Cappuccino

    $5.00

  • Espresso

    $5.50

• Moroccan Mint Tea

  • Moroccan Mint Tea

• First Course

  • Warm Harira

    Cured Egg Yolk, Tomato, Lentils, Chickpea, Micro Arugula, Brunoised Onion, Seeded Crostini

• Second Course

  • Hidden Gem Lettuce Cup

    Ground Lamb, Citrus Supremes, Pistachio Vinaigrette, Figs, Yogurt

• Third Course

  • Grilled & Stuffed Squid

    M'Hamsa, Merguez, Green Olives, Green Herb Emulsion, Red Pepper Puree

• Fourth Course

  • Moroccan Smoked Lobster

    Preserved Lemons, Harissa Garbanzo Beans, Fried Sunchoke, Curry Buerre Blanc

• Fifth Course

  • Marrakech Squab B'stilla

    72 Hr Squab Jus, Almonds, Roasted Fennel Puree, Caster Sugar

• Sixth Course

  • Basbousa

    Crushed Candied Almonds, Rose Water