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Table
34 Home
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Table
34 Lunch Menu
Executive
Chef – Wes Kendrick
Soups 5.25
Chicken-Tortilla
Cream of Tomato-Tarragon
Roasted Garlic-Potato Puree
Salads
Mixed Greens with Balsamic Vinaigrette 6.25
Wedge of Iceberg Lettuce with Maytag Blue Cheese Dressing 6.25
Chicken Salad with Field Greens, Sun Dried Tomatoes, and Toasted Pine Nuts 11.25
Grilled Steak with Watercress, Roasted Garlic Vinaigrette, and Horseradish Cream 15.25
Spinach Chefs Salad with Turkey, Ham, Cheddar, Swiss Egg, and Ranch Dressing 12.75
Oven Roasted Shrimp with Field Greens, Avocado, and Champagne Vinaigrette 13.75
Grilled Lamb Chops with Field Greens, Chill-Mint Vinaigrette and Roasted Peppers 15.50
House Smoked Salmon on a Potato Galette with Mixed Greens & Parsley-Shallot Cream 11.75
Arugula Salad with Apples, Goat Cheese, and Candied Walnuts 8.00
Caesar Salad with Grilled Chicken and Herbed Croutons 11.25
Pizzas
Mozzarella with Fresh Tomatoes and Basil 10.50
Italian Sausage with Roasted Peppers and Garlic 11.25
Salami Pizza with Olive Tapenade and Roasted Garlic 12.00
Cajun Barbequed Chicken with Julienne Vegetables 11.25
Wild Mushroom with Fresh Herbs 11.25
Sandwiches
French Dip with Caramelized Shallots, Gruyere, and Thyme Au Jus 11.50
Hot Pastrami with Swiss Cheese on Pumpernickel 10.50
Apple Smoked Ham and Tillamook Cheddar with Dijon on Hem Focaccia 10.00
Grilled Vegetables, Fresh Mozzarella and Basil on a Sesame Bun 10.00
Char Broiled Hamburger with all the Fixings on a Focaccia Bun 11.00
Albacore Tuna Melt on Toasted Rye with Tillamook Cheddar Cheese 10.25
Smoked Turkey Breast with Whole Grain-Herb Mustard on Wheat 10.50
Grilled Portobello Mushrooms with Sweet Peppers, Onions, and Provolone 10.50
8B0 Chicken In a Chipotle Chile Wrap with Crispy Fried Onions, Lettuce, & Tomato 11.00
Corned Beef Reuben with Sauerkraut and Thousand Island on Light Rye 10.50
"BLT" with Vine Ripe Tomatoes, Watercress, and Avocado on Sourdough 11.25
(Sewed with French Fries, Pasta Salad, Dijon Potato Salad, Fresh Fruit or Cole Slaw)
Entrees
Macaroni and Cheese Gratlnee with Cucumber-Tomato-Onion Salad 12.50
Seared Atlantic Salmon with Cauliflower Puree, Vegetables & Lemon-Dill Butter 17.50
Sauteed Sea Scallops with Rice Pilaf, Vegetables, and Sweet Pepper Coulis 16,75.
Grilled Pork Chop with Chipotle Mashed Potatoes and Hard Cider Glaze 15.75
Linguine with Chicken, Spinach, and Tomatoes In a Garlic Cream Sauce 14.75
All Beef Meatloaf with Mashed Potatoes, Vegetables, and Onion Gravy 15.75
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