Table 31 draft
menus, courtesy of Food & Drinq
DINNER
APPETIZERS & SOUP
soup of
the day
oxtail
bouillon soup
with
herb mushroom dumplings
wagyu steak
tartar
with
house-made gaufrette potatoes
savory
pork trotters
with
mustard and breadcrumbs
tuna
sashimi
with
spicy avocado & crab salad, yellow tomato marmalade
house
smoked salmon
horseradish
potato hash brown, chive lemon crème fraiche
charcuterie
plate
chef’s
daily selection of thinly sliced cured and smoked meats, mustard-fig jam
three
cheese tortellini
truffled english peas, baby carrots, sweet vermouth foam
orecchetti and braised
rabbit
with
white asparagus, fava bean ragout,
cavatelli with crispy
pancetta
fresh
tomato & basil, and estate bottled olive oil
SALADS
with
stilton cheese, spiced walnuts, red wine vinaigrette
caesar salad
served
tableside with olive oil croutons, fresh grated parmesan
beef carpaccio
fava bean & chervil salad,
summer truffle, manchego cheese
three
beet salad
honey-ricotta,
micro arugula, black walnut tuile
grilled
jumbo asparagus
baby
arugula salad, asiago cheese, toasted hazelnut-banyules vinaigrette
SHELLFISH
one
dozen baked clams
jumbo
shrimp cocktail
with
three sauces
chefs
selection of east and west coast oysters
table 31
signature crab salad
alaskan king crab
legs
sautéed
with garlic & butter
table 31
shellfish platter
STEAKS & CHOPS
Filet mignon 
– certified black angus (6 ounce & 10 ounce); “bone-in” (16 ounce); wagyu (6 ounce & 8 ounce); organic (6 ounce & 8
ounce)
Spice-rub Delmonico – prime (14 & 20 ounce)
Porterhouse – prime (24 ounce & 36 ounce – for
two)
“Bone-in” tomahawk – (24 ounce)
Prime rib – English, queen and 
king cut
OTHER MEATS
peppered peking duck
cooked on
the rotisserie, ginger garlic sauce
stuffed
organic breast of chicken
serrano ham, fontina cheese, truffle and sage
braised
beef short ribs, red
wine sauce
domestic
rack of lamb
veal rib
chop
pork misto
braised
belly, trotters, and tenderloin
FROM THE SEA
fresh
filleted
tableside, lemon confit sauce
jamin’ salmon
shellfish cioppino
crispy
black sea bass a la plancha
asian black bean sauce
table 31
lobster thermidor
jumbo stone
crabs
SIDES
mashed
potatoes
add
lobster
add black truffles
add roasted garlic on us
tasting of
three
sliced
baked potato, horseradish cream
potato tatin with onions
and bacon
house-made french fries
corn
casserole with pimentos and romaine
spinach
casserole
broccoli rabe with oil and
garlic
roasted
long hot italian peppers
sautéed
morels
grilled
jumbo asparagus
seasonal
forest mushrooms fricasee
vidalia onions
soft
polenta
broccoli and
cauliflower casserole
SAUCES
table 31
steak house sauce
brandy
peppercorn sauce
asian mustard
sauce
tomato and
herb vinaigrette
mushroom
bordelaise
béarnaise
DESSERT MENU
popsicle
vanilla
mango compote, chocolate mousse, vanilla-rum anglaise
& passion fruit coulis
pbj
peanut dacquais, chocolate raspberry ganache,
peanut butter mousse, raspberry coulis
t31
chocolate cake
chocolate
mousse, chocolate vanilla ganache, chocolate meringue,
devil’s food cake, enrobed in chocolate glaze
cake and
ice cream
crème brulee
a
sampling of assorted crème brulee
milk and
cookies
T31’s
vanilla milkshake and assorted cookies
ice
cream and sorbet
A selection
of homemade ice creams or sorbet
cheese plate
with fruit
chef’s
daily selection of artisan cheeses
SIDEBAR MENU
steak and
vidalia onion spring roll
with
provolone fondue
three american wagyu sliders
crispy
goat cheese croquette
three
beet salad
chef’s selection
of east and west coast oysters
jumbo
shrimp cocktail
with
three dipping sauces
sushi
grade tuna tartar
caper
house-made french fries
with
three dipping sauces
charcuterie
plate
chef’s
daily selection of thinly sliced, cured and smoked meats, pate, grilled bread,
fig mustard jam
chef’s
daily selection of
artisanal
cheese
warm
multi layered omelet
with
oven roasted zucchini, parmesan, tomato compote and basil pesto garnish
with
diced cucumber and sake
house-smoked
salmon pizza
garnished
with crème fraiche and fines herb salad
our
margarita pizza
fresh
mozzarella cheese, sliced marinated
roma tomatoes, basil and nicoise olives
prosciutto
pizza
roasted
garlic, wild arugula, thinly sliced prosciutto, shaved parmesan and drizzled
with
estate
bottled olive oil
“cheval” pizza
chopped
filet, white mushrooms, fontinella cheese, baked duck
eggs