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

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Table 34 Lunch Menu- Updated 4/5/2015
Menu and pricing subject to change

Executive Chef – Wes Kendrick

Soups (Cup 4.25 - Bowl 6.25)
Chef’s Selections of the Day

Salads

Simply Tossed Greens with Balsamic Vinaigrette and Cherry Tomato Garnish 6.50
Chilled Beets with Goat Cheese, Candied Walnuts and Raspberry Vinaigrette 8.25
Wedge of Crisp Iceberg Lettuce with Danish Blue Cheese and Shaved Red Onions 6.50
Arugula with Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 8.25
*Oven Roasted Shrimp with Greens, Avocado, & Champagne Vinaigrette 15.25
*Grilled Scallops with Greens, Roasted Tomatoes, Artichokes & Balsamic Reduction 15.75
Chicken Salad with Field Greens, Sun Dried Tomatoes and Toasted Pine Nuts 12.50
*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 13.25
Caesar Salad with Grilled Chicken, Herbed Croutons and Shaved Parmesan 12.50
*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 11.25
Grilled Vegetables with Fresh Mozzarella, Basil, Roasted Peppers & Pesto Aioli 10.50
Sautéed Steak and Wild Mushrooms with Swiss Cheese on Ciabatta 12.50
*Char-Broiled C.A.B. Hamburger with Traditional Fixings on a Focaccia Bun 11.50
Smoked Turkey Breast with Swiss & Whole Grain-Herb Mustard on Toasted Wheat 11.25
White Albacore Tuna Melt on Toasted Rye with Tillamook Cheddar Cheese 10.75
Grilled Portobello Mushrooms with Sweet Peppers, Onions and Melted Provolone 11.00
BBQ Chicken in a Chipotle Wrap with Crispy Fried Onions, Lettuce and Tomato 11.50
Corned Beef Reuben with Sauerkraut and Thousand Island on Light Rye 11.75
Crisp Bacon, Vine Ripe Tomatoes, Watercress and Avocado on Toasted Sourdough 11.75

Entrees, 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 12.75
Mediterranean Pizza with Pesto, Ricotta, Artichokes, Olives, Onions & Arugula 12.50
Vine Ripened Tomato Pizza with Mozzarella and Fresh Basil 11.50
Grilled Chicken Pizza with Garlic-Parmesan Cream, Mozzarella and Spinach 12.75
Wild Mushroom Pizza with Fresh Herbs 12.00
*Seared Scottish Salmon with Cauliflower Puree and Lemon-Dill Butter 18.50
Roasted Chicken with Apple-Sage Stuffing, Baby Vegetables and Natural Jus 16.00
Grilled Pork Chop with Chipotle Potato Puree and Hard Cider Glaze 16.00

*Thoroughly cooking foods of animal origin such as beef, fish, lamb, poultry, or shellstock reduces the risk of food borne illness.