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Table
34 Home
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Table
34 Dinner Menu
Executive Chef – Wes Kendrick
Starters
Buffalo Fried Shrimp with Creamy Cole Slaw 12.50
Grilled Beef Satays with Cabernet Reduction and Crispy Fried Onions 13.50
Crispy Fried Artichoke Heads with Spicy Lemon Aioli and Field Greens 10.50
Steamed Manila Clams in White Wine-Garlic Broth with Crostini 11.50
Kusshl Oysters, Rockefeller Style, or on the Half Shell with Cocktail Sauce 11.75
House Smoked Salmon on a Potato Galette with Parsley-Shallot Cream 11.50
Grilled Maine Sea Scallops with Braised Greens and Dijon Barbeque Sauce 12.00
Warm Brie en croute with Sun Dried Tomato Pesto, and Watercress 11.50
Duck Confit Quesadilla with Spicy Blackberry Syrah CoWls 13.00
Soups and Salads
Cream of Tomato-Tarragon Puree 6.75
Roasted Garlic-Potato Puree 5.75
Mixed Greens with Balsamic VinaIgrette 7.75
Heirloom Tomato Salad with Fresh Mozzarella, Basil, & Balsamic Reduction 11.00
Oven Roasted Shrimp with Field Greens, Avocado, and Champagne Vinaigrette 13.75
Wedge of Crisp Iceberg Lettuce with Maytag Blue Cheese 7,50
Baby Romaine Caesar Salad with Herbed Crostlni and Shaved Parmesan 8.25
Arugula with Goat Cheese. Apples, Candied Walnuts & Citrus Dressing 8.00
Pastas and Pizzas
Linguine with Chicken, Spinach, and Tomatoes in a Garlic Cream Sauce 20.00
Roasted Chicken Ravioli with Fresh Tomato-Basil Broth and Asparagus 19.25
Macaroni and Cheese Gratinee with Pancetta and English Peas 14.75
Sauteed Shrimp with Angel Hair Pasta and Tomato-Basil Sauce 21.00
Prosciutto and Mission Fig Pizza with Maytag Blue Cheese 14.50
Italian Sausage Pizza with Sweet Peppers and Roasted Garlic 14.50
Fresh Tomato and Basil Pizza with Mozzarella 13.75
Wild Mushroom with Fresh Herbs Pizza 14.00
Entrees
All Beef Meatloaf with Mashed Potatoes and Onion Gravy 21.25
Seared Atlantic Salmon with Cauliflower Puree and Lemon-Dill Butter 23.75
Char-Broiled Prime Beef Tenderloin with Roasted Potatoes and Vegetables 31.00
Layered Eggplant and Marinated Vegetables with Provolone and Mariners 19.50
Seared Alaskan Halibut with Mixed Greens, Chill-Mint Vinaigrette & Fresh Melon 28.00
Oven Roasted Half Duckling with Wild Rice Pilaf & Cherry-Port Wine Reduction 26.00
Grilled Rack of Pork with Chipotle Potatoes, Asparagus, & Hard Cider Glaze 26.75
Herb Roasted Chicken with Apple-Sage Dressing. Vegetables, and Natural Jus 22.50
Sauteed Hawaiian Swordfish with Rice Pilaf, Vegetables, & Almond Brown Butter 26.50
Blackened Flat Iron Steak with Cheddar-Potato Cake and Barbeque Sauce 28.00
Rack of Lamb with Potato-Fennel Galette and Brandy-Peppercorn Sauce 30.75
Sauteed Sea Scallops with Sauteed Spinach, Potato Puree, & Orange Glaze 28.50
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