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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