©2017 Tablevine

Winter Lunch Menu

Sweet and Sour Crispy Pork Belly 12.00

Garlic Hand Cut-Twice Fried Fries with Lemon Aioli 7.00

Deep Fried Brussels Sprout with Chipotle Aioli 9.00

Selection of Artisan Cheeses, Grapes,

California Almonds and Baguette Crostini 14.00

Our Famous Clam Chowder,

Applewood Smoked Bacon, Potato, Baby Clams 9.00

Mesclun Greens, Pickled Beet, Blue Cheese,

Walnut and Sherry Vinaigrette 10.00

Tablevine Caesar with Grana Padano,

Anchovy, Lemon, Garlic Croutons 10.00

 Add Boquerón 4.00 Add Chicken 5.00

Add Piece of Schnitzel 8.00 Add Salmon 15.00




Roasted Salmon with Piperade and Couscous 23.00


Crispy Duck Confit Leg on top Tablevine Cassoulet 20.00


Deep Fried Half Chicken

with Chimichurri and House Cut Fries 19.00


Braised Short Rib with Creamy Polenta

and Buttery Broccoli 20.00


½ Pound Angus Beef Burger*,

Garlic Mushrooms, Brie Cheese, Greens

On a House Made-Baked Bun

with Our Fresh Cut Belgium Style Fries 15.00

Add Bacon 4 Add Fried Egg 2

Special Professional's Lunch Items


Mushroom Risotto with Wild Rice,

Black Garlic Truffle Butter and Porcini Dust 13.00  


Moroccan Chick Pea Stew, Potato, Tomato with Turmeric Basmati Rice $13.00


Jaeger Schnitzel vom Schwein – Breaded Pork Cutlet

with Alsatian-Choucroute Potato

and Mushroom Cream Sauce 13.00

Not all ingredients are listed on the menu.

Please inform your server if you have an allergy so that we may accommodate your requests.

Items marked with the * are served raw or under cooked.  Consuming raw or under cooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

20% Gratuity added to Tables of 5 or more and Split Checks

Menus subject to change without notice