Table 34
600 E. Warm Springs Las Vegas, NV 89119 • 702-263-0034

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Table 34 Dinner Menu - Updated 2/1/2013
Menu and pricing subject to change

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
Six Oysters, Rockefeller Style, or on the Half Shell with Cocktail Sauce 12.50
Crispy Fried Artichoke Hearts with Spicy Lemon Aioli and Field Greens 10.50
Steamed Manila Clams in a White Wine-Garlic Broth with Crostini 12.50
*House Smoked Salmon on a Potato Galette with Parsley-Shallot Cream 11.50
Grilled Maine Sea Scallops with Braised Greens and Dijon Barbeque Sauce 13.00
Quail, Jack Daniels Marinated with Mixed Greens and Roasted Garlic Dressing 12.50
Warm Brie en croute with Sun Dried Tomato Pesto and Watercress 11.50
Duck Confit Quesadilla with Spicy Blackberry Syrah Coulis 13.00

Soups and Salads

Black Bean and Beef Chili 6.75
Cream of Tomato-Tarragon Puree 6.75
Field Greens with Balsamic Vinaigrette 7.75
Wedge of Crisp Iceberg Lettuce with Aged Danish Blue Cheese 7.50
Oven Roasted Shrimp with Greens, Avocado, & Champagne Vinaigrette 13.75
Riesling Poached Pear with Endive, Blue Cheese and Walnut Oil Vinaigrette 12.50
Marinated Vegetable Salad with Quinoa, Fresh Mozzarella and Balsamic Glaze 12.75
Chilled Beets with Goat Cheese, Candied Walnuts and Raspberry Vinaigrette 12.50
Baby Romaine Caesar Salad with Herbed Croutons and Shaved Parmesan 8.25
Arugula with Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 8.00

Pastas & Pizzas

Linguini with Chicken, Spinach, and Tomatoes in a Garlic Cream Sauce 20.00
Butternut Squash Ravioli with Sage-Brown Butter and Toasted Walnuts 19.75
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 Asparagus Pizza with Danish Blue Cheese 14.50
Crisp Bacon and Gouda Pizza with Spinach and Mushrooms 14.75
Italian Sausage Pizza with Sweet Peppers and Roasted Garlic 14.50
Vine Ripened Tomato Pizza with Mozzarella and Fresh Basil 13.75
Wild Mushroom Pizza with Fresh Herbs 14.00

Entrees

All Beef Meatloaf with Mashed Potatoes and Onion Gravy 21.25
Seared Scottish Salmon with Cauliflower Puree and Lemon-Dill Butter 23.75
*Char-Broiled C.A.B. Tenderloin with Roasted Potatoes and vegetables 32.00
Oven Roasted Half Duckling with Wild Rice Pilaf & Cherry-Port Wine Reduction 27.50
Layered Eggplant with Grilled Vegetables and Provolone and Marinara 19.50
Sauteed Idaho Golden Trout with Rice Pilaf, Vegetables, & Almond Brown Butter 28.00
Grilled Rack of Pork with Chipotle Potato Puree, Asparagus & Hard Cider Glaze 27.50
Herb Roasted Chicken with Apple-Sage Dressing, Vegetables and Natural Jus 23.50
*Rack of Lamb with Potato-Fennel Galette and Brandy-Peppercorn Sauce 31.75
Seared Sea Scallops with Sauteed Spinach, Potato Puree and Orange Glaze 30.75
*Grilled New York Steak with Horseradish Mashed Potatoes and Blue Cheese 30.00

*Thoroughly cooking foods of animal origin such as beef, fish, lamb, poultry, or shellstock reduces the risk of food borne illness. Young children, the elderly and individuals with certain health conditions may be at risk if these foods are raw or undercooked.