©2017 Tablevine

Fall Lunch Menu

Crispy Pork Belly Sliders

with Kimchi and Sriracha Mayonnaise 12.00


Truffle Hand Cut-Twice Fried Fries,

Blue Cheese and Fresh Rosemary 7.00


Selection of Artisan Cheeses, Grapes,

California Almonds and Baguette Crostini 14.00

Extra Crostini .50


Our Famous Clam Chowder, Applewood Smoked Bacon, 

Potato, Baby Clams 9.00


Chopped Salad with Bacon, Egg, Blue Cheese,

Tomato, Creamy Buttermilk Dill 12.00

Add Chicken 5.00 Add Salmon 15.00


Mesclun Greens with Pear, Blue Cheese,

Walnut and Sherry Vinaigrette 10.00


Tablevine Caesar with Grana Padano, Anchovy, Lemon,

Roasted Garlic Croutons 10.00

 Add Boquerón 4.00 Add Chicken 5.00 Add Salmon 15.00




Crispy Duck Confit Cassoulet

with Spicy Beef Sausage 20.00


Deep Fried Half Chicken

on top Roasted Winter Vegetables with Chicken Jus 19.00


Roasted Salmon with Glazed Turnip, Brussels,

Apple-Brown Butter Compote 23.00



Braised Short Rib with Creamy Polenta

and Buttery Broccoli 20.00


½ Pound Angus Beef Burger*,

Caramelized Onion Marmalade and Blue Cheese Mayo

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


Pumpkin Risotto with Wild Rice,

Blue Cheese Cream and Spicy Pumpkin Seed 12.00


Garden Vegetable Medley Vindaloo

with Turmeric-Cashew Basmati Rice $12.00


Wiener Schnitzel vom Schwein – Breaded Pork Cutlet

Pumpkin Spätzli and Braised Red Cabbage 12.00

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