아워 테이블 제임스타운
Our Table Jamestown
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
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Served with three signature sauces: South Carolina BBQ, Maple Balsamic Glaze, and Sriracha Hot Honey
Grilled local oysters served with mignonette, cocktail sauce, and lemon wedges
Two warm-from-the-oven biscuits served with a side of maple bourbon butter. Choice of regular or cheddar
Warm pita slices, house made hummus, olives, feta, grape leaves, and roasted artichokes. Gluten Free option available
Served with warm caramelized onion and artichoke dip
Roasted carrots served with whipped feta and fresh chimichurri
Served with roasted garlic purée and red pepper jam
Topped with melted cheese and a grilled garlic crostini
Our twist on an old favorite: roasted tomatoes, garlic, caramelized onions, and herbs, served with a cheddar biscuit
Baby romaine wedge finished with a parmesan vinaigrette and nut granola
Roasted beets and fresh burrata, drizzled with white balsamic glaze
Delicate greens tossed with caramelized onion vinaigrette, pumpkin seeds, golden raisins, and goat cheese crumbles
Chicken cutlet breaded and browned, served with linguini and a sauce of butter, lemon juice, capers and wine
Pan-seared salmon on a bed of warm kale and quinoa, with pickled golden beets and carrot ribbons. Topped with sumac yogurt and pickled red onion Vegetarian option: Wine-poached oyster mushrooms
Traditional risotto with butter poached Chef's Choice seafood, herbs, garlic, and parmesan cheese
Classic Nicoise salad with seared tuna, potatoes, tomatoes, fresh green beans, hard boiled eggs, and olives
Roasted celery root, served with pearled cous cous and seasonal vegetables
Mussels cooked in a romesco sauce of red pepper, onion, garlic, paprika and tomato, tossed with pasta and finished with butter, parsley, and almonds
16 oz Ribeye seasoned with house spices, basted with rosemary oil and topped with garlic herb butter
Citrus-brined chicken breast, charbroiled and basted with rosemary herb oil and topped with garlic herb butter
North Atlantic salmon, basted with rosemary herb oil and topped with garlic herb butter
Half Pound Short Rib and Brisket Blend
Falafel, tabouli, and tzatziki served on pita
Topped with grilled onions, goat cheese, and house-made mint chimichurri
Rich chocolate brownie spiked with bourbon and stout, topped with our salted caramel sauce, house-made vanilla ice cream, and candied pecans. Contains Nuts
Four layers loaded with carrots, coconut, and pineapple, filled and covered with cream cheese buttercream
Creamy cheesecake with oat, pecan, and walnut crust, topped with cranberry compote. Contains Nuts
Creamy baked custard with a crispy sugared crust, topped with shaved chocolate
Buttery, baked bread pudding with vanilla and almonds, served warm with our salted caramel sauce
Apple and Pear bubbling under a buttery oat streusel, topped with house-made ginger or vanilla ice cream
Half dozen of your choice; Chocolate Stout, or Toffee Butterscotch
One dozen of our favorite Triple Ginger, Salted Chocolate Chip, Chocolate Fudge, and Golden Oatie cookies
Chef's choice. Ask your server for weekly specials
Miniature Tea Bread - Chef's Choice
Creamy tart lemony bars on a shortbread crust
Ask your server
Two Beef & Brisket sliders served with lettuce, tomato, pickle, and fries
Soft Pretzel Bites with mustard and beer cheese
House-made macaroni and cheese
Two falafel sliders topped with tzatziki and pickled onion, served with fries
Buttered noodles
Margherita flatbread
Our Table Cookie Plate - a warm-from-the-oven sampling of our favorite cookies
Served with three signature sauces: South Carolina BBQ, Maple Balsamic Glaze, and Sriracha Hot Honey
Half-dozen fresh-shucked local oysters baked with a miso sauce, spinach, and cheddar cheese
Two warm-from-the-oven biscuits served with a side of maple bourbon butter. Choice of regular or cheddar
Served with warm caramelized onion and artichoke dip
Chef Marc's special sourdough topped with garlic ricotta, roasted parsnips, sweet potatoes, beets, and mushrooms, sliced fingerling potatoes, and fried brussels sprouts
Served with cranberry compote, sliced apple, roasted salted almonds and crostini
Roasted brussels sprouts tossed with crispy prosciutto, candied walnuts, and finished with molasses drizzle
Our twist on an old favorite: roasted tomatoes, garlic, caramelized onions, and herbs, served with a cheddar biscuit
Baby romaine wedge finished with a parmesan vinaigrette and nut granola
Roasted beets, arugula and spinach, tossed with orange balsamic vinaigrette, topped with crumbled feta cheese and toasted almonds
Pan-seared Halibut served over sweet potato noodles, topped with sweet red pepper butter sauce and green leek oil
Fish stew featuring mussels, served with crispy ciabatta bread
Chicken or salmon atop mixed grains (lentils, quinoa, barley pilaf), kale and brussels sprouts, roasted broccoli, sliced apples, candied walnuts, shredded cheddar, with Romesco puree and fried sweet potato strings
Pappardelle pasta withwild mushrooms and garlic, cashew cream
Chef Marc's beef ragout over creamy risotto and sundried tomatoes
Cut in-house, beef tenderloin seasoned with our house rub and rosemary oil
Citrus-brined chicken breast, charbroiled and basted with rosemary herb oil and topped with garlic herb butter
North Atlantic salmon, basted with rosemary herb oil and topped with garlic herb butter
Half-pound butcher's blend, topped with sliced brie, fig jam, fried onion strings, and finished with a red wine reduction
Topped with sweet onion jam, goat cheese spread, and house-made mint chimichurri
Chef Marc's special recipe lentil burger w/honey chipotle mayo, guacamole, and pickled red onion, on a toasted bun
Rich chocolate brownie spiked with bourbon and stout, topped with our salted caramel sauce, house-made vanilla ice cream, and candied pecans. Contains Nuts
Four layers loaded with carrots, coconut, and pineapple, filled and covered with cream cheese buttercream
Lighter, fluffier version of a classic NY Cheesecake, topped with fruit compote on crust of pecans, walnuts, oats, and brown sugar
Creamy baked custard, loaded with caramel, with a crispy sugared crust, served with chocolate-dipped shortbread
Buttery, vanilla bread pudding loaded with almonds, served warm with our salted caramel. Add ice cream $2
The best fruits of the season bubbling under a buttery oat streusel, topped with house-made ice cream
Half dozen Chocolate Stout Brownies
One dozen of our favorite Triple Ginger, Salted Chocolate Chip, Chocolate Fudge, and Golden Oatie cookies
Creamy tart lemony bars on a shortbread crust
Ask your server
Two Beef Brisket sliders served with lettuce, tomato, pickle, and fries
House-made macaroni and cheese
Buttered noodles
Cheese flatbread
Fried chicken tenders served with french fries
Five-cheese blend quesadilla w/flour tortilla, served with french fries
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