Appetizers

Red curry-beef soup 11
ivory lentil & lemon dolma

kubucha squash & pulled duck 13
wildflower honey & rocket

fuji apple & black walnut 12
Rogue River smoked blue cheese & sherry-lemon dressing

Domestic calamari & thin fennel slaw 14
shallot & saffron-harissa mayo

colossal shrimp & red chile bbq 15
black mission fig & white garlic sauce

venison loin & nutmeg peach 17
pea shoot & vanilla-citrus dressing

Table 16 cheese service 16
Table 16’s pickled vegetable

Entrees

Gigamoto oyster & pinto bean 16
caramelized okra & tasso-smoked paprika cream

nc flounder & asian pear salsa 18
peeky toe filler & chinese parsley mascarpone

mussels & crispy brussel sprouts 20
smoked bacon & grapefruit-mirin butter

jerked boar & roasted apple 34
soft goat’s cheese & cherry celeriac

roasted chicken & black mission fig 23
double parsley basmati & molasses vinaigrette

sea scallop & very lemon hummus 31
cured tomato-nicoise olive salad & scallion buttermilk

angus sirloin & celery root potato 27
young carrot & dill hollandaise

wahoo & leek straw 26
oyster root & spice-pear chardonnay

skirt steak & hot savoy cabbage 29
currant jam & sweet madeira bordelaise

salmon & cauliflour puree 24
yellow oyster mushroom & brown shallot butter

cobia & red mole 29
cabra la mancha-heirloom grit chile relleno & fried onions

table 16 tasting
a careful, appreciative tasting of various foods

A 20% Gratuity will be added to parties of 5 or more. 
Table 16 welcomes wine brought from your own cellar - limit one per table.