Table 34 600 E. Warm Springs (Behind Airport) • 702-263-0034

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Table 34 Lunch Menu- Updated 10/11/13
Menu and pricing subject to change

Executive Chef – Wes Kendrick

Soups (Cup 3.75 - Bowl 5.75)
Chef’s Selections of the Day

Salads

Simply Tossed Greens with Balsamic Vinaigrette and Cherry Tomato Garnish 6.25
Wedge of Crisp Iceberg Lettuce with Danish Blue Cheese and Shaved Red Onions 6.25
Arugula with Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 8.00
*Oven Roasted Shrimp with Greens, Avocado, & Champagne Vinaigrette 14.75
*Grilled Scallops with Greens, Roasted Tomatoes, Artichokes & Balsamic Reduction 15.50
Chicken Salad with Field Greens, Sun Dried Tomatoes and Toasted Pine Nuts 11.25
*Grilled Steak with Watercress, Roasted Garlic Vinaigrette & Horseradish Cream 15.75
Marinated Vegetable Salad with Quinoa, Fresh Mozzarella and Balsamic Glaze 12.75
Spinach Chef’s Salad with Turkey, Ham, Cheddar, Swiss, Egg, & Ranch Dressing 12.75
Caesar Salad with Grilled Chicken, Herbed Croutons and Shaved Parmesan 11.25
*Grilled Lamb Chops with Field Greens, Chili-Mint Vinaigrette and Roasted Peppers 16.50

Sandwiches

Hot Pastrami with Swiss Cheese and Grained Mustard on Pumpernickel 10.50
Grilled Vegetables with Fresh Mozzarella, Basil, Roasted Peppers & Pesto Aioli 10.00
Sauteed Steak and Wild Mushrooms with Swiss Cheese on Ciabatta 12.50
*Char-Broiled C.A.B. Hamburger with Traditional Fixings on a Focaccia Bun 11.00
Hot Pulled Pork with Hard Cider Glaze and Chayote Pickle Slaw on a Hawaiian Roll 12.50
Smoked Turkey Breast with Swiss & Whole Grain-Herb Mustard on Toasted Wheat 10.50
White Albacore Tuna Melt on Toasted Rye with Tillamook Cheddar Cheese 10.25
Grilled Portobello Mushrooms with Sweet Peppers, Onions and Melted Provolone 10.50
BBQ Chicken in a Chipotle Wrap with Crispy Fried Onions, Lettuce and Tomato 11.00
Corned Beef Reuben with Sauerkraut and Thousand Island on Light Rye 10.50
Crisp Bacon, Vine Ripe Tomatoes, Watercress and Avocado on Toasted Sourdough 11.25
Pastas & Pizzas (Pizzas made with Organic-GMO free Wheat Flour)
Linguini with Chicken, Spinach, and Tomatoes in a Garlic Cream Sauce 14.75
Macaroni and Cheese Gratinee with Cucumber-Tomato-Red Onion-Dill Salad 12.50
Crisp Bacon and Gouda Pizza with Spinach and Mushrooms 12.75
Italian Sausage Pizza with Sweet Peppers and Roasted Garlic 12.25
Cajun Barbequed Chicken Pizza with Julienne Vegetables 12.25
Mediterranean Pizza with Pesto, Ricotta, Artichokes, Olives, Onions & Arugula 12.50
Vine Ripened Tomato Pizza with Mozzarella and Fresh Basil 11.50
Wild Mushroom Pizza with Fresh Herbs 11.75

Entrees

All Beef Meatloaf with Mashed Potatoes and Onion Gravy 15.75
*Seared Scottish Salmon with Cauliflower Puree and Lemon-Dill Butter 18.50
Grilled Shrimp with Potato Puree, Sautéed Spinach and Orange Glaze 18.00
Roasted Chicken with Quinoa, Baby Vegetables and Natural Jus 16.00
Grilled Pork Chop with Chipotle Potato Puree and Hard Cider Glaze 15.75

*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.

Table 34 600 East Warm Springs Road, Las Vegas, NV 89119 (702) 263-0034