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

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Table 34 Lunch Menu- Updated 2/1/13
Menu and pricing subject to change

Executive Chef – Wes Kendrick

Soups (Cup 3.75 - Bowl 5.75)

Butternut Squash Puree
Split Pea with Ham
Southwestern Chicken

Salads

Field Greens with Balsamic Vinaigrette 6.25
Wedge of Crisp Iceberg Lettuce with Aged Danish Blue Cheese 6.25
Arugula with Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 8.00
Oven Roasted Shrimp with Greens, Avocado, & Champagne Vinaigrette 13.75
Chicken Salad with Field Greens, Sun Dried Tomatoes and Toasted Pine Nuts 11.25
*Grilled Steak with Watercress, Roasted Garlic Vinaigrette & Horseradish Cream 15.25
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
*House Smoked Salmon on a Potato Galette with Parsley-Shallot Cream 11.75
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
Apple Smoked Ham and Tillamook Cheddar with Dijon on Herbed Focaccia 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
Smoked Turkey Breast with Swiss & Whole Grain-Herb Mustard on Toasted Wheat 10.50
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

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 11.25
Cajun Barbequed Chicken Pizza with Julienne Vegetables 11.25
Vine Ripened Tomato Pizza with Mozzarella and Fresh Basil 10.50
Wild Mushroom Pizza with Fresh Herbs 11.25

Entrees

All Beef Meatloaf with Mashed Potatoes and Onion Gravy 15.75
Seared Scottish Salmon with Cauliflower Puree and Lemon-Dill Butter 17.50
Sauteed Idaho Golden Trout with Rice Pilaf and Roasted Pepper Coulis 16.75
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.