Tabla

Tabla

Restaurant Menu


appetizers

Organic Green Salad Crisped Rice and Lime Chutney-Sherry Dressing

House Sprouted Beans & Crispy Chickpea Panisse Empire Apples, Tamarind Yogurt Dressing

Fricasée of Wild Mushrooms Upma Polenta, Coconut Milk and Green Onions

Hamachi Cru Salad of Pumelo, Radish & Peanuts, Lime-Jaggery Glaze

Rawa Crisped Mackerel Salad of Frisée, Guanciale, Endive & Pomegranate, Kokum-Brown Butter Vinaigrette

Tabla’s Crab Cake Papadum, Avocado Salad and Tamarind Chutney

Marinated Sweet Maine Shrimp Tender Coconut Water, Green Mango, Lime & Ginger

Spice Braised Rabbit Strozzapretti Pasta, Yellowfoot Chanterelles, Kokum & Baby Pea Shoots

Smoked Chicken Samosa Greenmarket Leek & Radish Raita, Hyderabadi Spices

Terrine of Hudson Valley Foie Gras Apple-Meyer Lemon Chutney, Guanciale, Frisée & Black Pepper Brioche


main courses

Slow Roasted Scottish Salmon Jerusalem Artichoke Puree, Brussels Sprouts, Chestnuts, “Panch Mirch”

Rawa Crisped Skate, Manila Clams & Maine Crab Meat Fennel Gnocchi, Silk Squash & Crab Broth

Seared Day Boat Cod Brandade-Tapioca Tikki, Savoy Cabbage Fondue, Yogurt-Mustard Curry

Rice Flaked Red Snapper Trumpet Royale Mushrooms, Roasted Shallots, Maple-Tamarind Rasam

Pan Roasted Sea Scallops Local Cauliflower, Purple Potatoes, Green Mango, Sauce Caldin

Four Story Hill Farm Chicken Pot au Feu Roasted Shallots, Baby Vegetables, Date-Liver Crostini

Roasted Guinea Hen Irish Oat Risotto, Leeks & Black Pepper-Port Reduction

Elysian Fields Lamb Loin & Shoulder Chickpea Spaetzli, Pea Shoots, Pignoli-Date Crust

“Sweet Spice” Braised Oxtail Bombay Tapioca Pilaf, Braised Local Greens

Shiitake & Eggplant-Stuffed Braised Vidalia Onion Pickled Onions, Jicama, Cumin-Black Pepper Curry


tabla 3 course prix fixe

Choose Appetizer, Main Course and Dessert.
Menu $64.


bread bar

Onion Rings Crisped in Chickpea Flour, Cornmeal and Aleppo Pepper 9.

Cheese Kulcha Naan Stuffed with Cheddar Cheese and Peppers 9.

Sweet Lemon Chutney Preserved Lemons, White Wine Vinegar and Onion Seeds 4.

Bread Bar Mango Chutney Ginger, Red Mustard Seeds and Chillies 4.

 


chef’s market tasting menu

Sweet Maine Shrimp & Coconut Water, Hamachi Tartare, Pied de Porc & Pickled Garlic

Bluefin Tuna Cru
Pickled Green Mango, Arugula & Black Pepper
Sauvignon Blanc, Santa Inés (Maipo Valley, Chile) 2005

Steamed Spanish Mackerel
Red Lentils, Bacon, Green Mango & Pasilla Chillie
Viura, Cune, Blanco Seco Monopole (Rioja, Spain) 2002

Spice Dusted Langoustine
Cauliflower Puree, Shellfish Reduction
Gewürztraminer/Riesling/Chardonnay Blend, Evolution #9 (Dundee, Oregon) 9th Edition

Pan Roasted Squab
Caramelized Endive, Meyer Lemon & Walnuts
Santenay, Colin-Deléger Ier Cru Clos Rousseau (Côte d’Or, France) 2003

Elysian Fields Lamb Two Ways
Chickpea Spaetzli, Pea Shoots, Pignoli-Date Crust
Zinfandel, Dashe (Dry Creek Valley, California) 2003

Champagne Grapefruit Granite
Candied Pumelo

Chocolate-Mint Soufflé
Vanilla Ice Cream & Orange Anglaise
Taylor Fladgate 20 Year Tawny Port (Oporto, Portugal)

Petits Fours, Coffee and Tabla’s Teas
Menu $92.
Featured Wine Pairing $48.


winter tasting

Sweet Maine Shrimp & Fluke Cru
Lime, Cider & Toasted Spices
Champagne Brut Reserve, Billecart Salmon (Mareuil-Sur-Ay, France) NV

Rice Flaked Turbot
Baby Spinach, Applewood Smoked Bacon and Jaggery-Tamarind Glaze
Sémillion, The Willows Vineyard (Barossa Valley, Australia) 2002

Slow Roasted Nova Scotia Lobster
Yellowfoot Chanterelles, Water Chestnuts & Walnuts
Viura, Cune, Blanco Seco Monopole (Rioja, Spain) 2002

Challan Duck Two Ways
Braised Endive, Horseradish, Orange Curry
Shiraz, 3-Rings (Barossa Valley, Australia) 2004

Apple Tarte Tatin
Greenmarket Quince Membrillo, Mutsu Apple Fritter
Gewürztraminer, Kent Rasmussen Late Harvest (Sonoma County, California) 2003

Petits Fours, Coffee and Tabla’s Teas

Menu $79.

Featured Wine Pairing $38.



 

PLEASE NOTE: All menu items and prices are subject to change.



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